Top 61 Chefs Jobs in Schenectady, Ny

Chef
Ellis Medicine —Schenectady, NY
- $16.63 - $24.11 an hour
- 8 hour shift
- Background check
- Hospital
- Ability to walk for extended periods
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Head Chef
Mint 518 —Slingerlands, NY
- $27 - $32 an hour
- Full-time
- In-person
- Senior level
- Kitchen
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1d
Sous Chef - Albany Airport
HMSHost by Avolta —Albany, NY
- $62,354 - $71,648 a year
- Weekends as needed
- Background check
- ServSafe
- Mid-level
- Commuter assistance
- Paid holidays
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1d
Duke's Sous Chef
Rivers Casino & Resort Schenectady —Schenectady, NY
- $70,000 - $85,000 a year
- Basic math
- English
- Mid-level
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2d
Executive Campus Chef
The Hunter Group —Albany, NY
- Up to $110,000 a year
- Full-time
- Cooking
- In-person
- Senior level
- Health insurance
- Dental insurance
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head chef for new downtown Schenectady restaurant
Maxon Restaurant & Grill Inc —Schenectady, NY
- $50,000 - $65,000 a year
- Weekends as needed
- Experience equivalent to degree accepted
- Senior level
- Leadership
- 401(k) matching
- Employee discount
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Executive Chef 2
Sodexo —Troy, NY
- $70,975 - $91,850 a year
- Full-time
- ServSafe
- Cooking
- Mid-level
- Paid holidays
- Health insurance
Sous Chef - University at Albany
Aramark —Albany, NY
- $28 an hour
- Mid-level
- Fair chance
- Kitchen
- Disability insurance
- Health insurance
Sous Chef
HMSHost by Avolta —Colonie, NY
- $62,354 - $71,648 a year
- ServSafe
- Customer service
- Mid-level
- Commuter assistance
- Paid holidays
Director Of Culinary Operations (Siena University)
AVI Foodsystems —Saratoga Springs, NY
- $85,000 - $90,000 a year
- Full-time
- Mid-level
- 3 years
- Leadership
- Paid holidays
- Health insurance
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Executive Sous Chef
Coburg Village, Inc. —Rexford, NY
- $27.89 - $29.26 an hour
- 8 hour shift
- Background check
- 6 years
- Casual dining restaurant
- Paid holidays
- Health insurance
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3d
Executive Chef Maxon's American Grill
Maxon Restaurant & Grill Inc —Glenville, NY
- $55,000 - $65,000 a year
- Full-time
- ServSafe
- High school diploma or GED
- Senior level
- Paid time off
- 401(k) matching
Quick Apply
Multi-Unit Executive Chef
Mazzone —Clifton Park, NY
- $70,000 - $75,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Community Food & Nutrition Coordinator
Bethesda House of Schenectady —Schenectady, NY
- $21 an hour
- Full-time
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Dental insurance
Sous Chef
DRIFTWOOD HOSPITALITY MANAGEMENT —Albany, NY
- $23 - $25 an hour
- Full-time
- Ability to walk for extended periods
- Computer literacy
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Head Chef
Milano Restaurant/ —Latham, NY
- $70,000 - $90,000 a year
- Full-time
- Mid-level
- Microsoft Office
- High school diploma or GED
Quick Apply
Kitchen Leadership Position
Mint 518 —Slingerlands, NY
- $27 - $30 an hour
- Full-time
- Management
- Mid-level
- In-person
Quick Apply
2d
SOUS CHEF
Saratoga Casino Hotel —Saratoga Springs, NY
- $25 - $26 an hour
- 8 hour shift
- Customer service
- Ability to walk for extended periods
- Mid-level
- Health insurance
- Dental insurance
Cook Manager I (FT/Temp)-Catskill CSD
Capital Region BOCES —Albany, NY
- $21.50 an hour
- Temporary
- Mid-level
- High school diploma or GED
- Fingerprint clearance
EXECUTIVE CHEF
Unidine —Troy, NY
- $68,000 - $72,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply

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Chef

Ellis Medicine -
Schenectady, NY

Quick Apply

Job Details

Full-time
$16.63 - $24.11 an hour

Qualifications

Kitchen health and safety standards
Customer communication
Food preparation for special diets
Equipment safety procedures
Food service cleaning
Computer literacy
Safety regulations
English
Food service inventory management
Institutional kitchen experience
Food safety sanitizing procedures
Hospital experience
Food preparation equipment operation

Full Job Description

The food and nutrition services chef/cook position works under the supervision of the chef manager/dining services manager, the executive chef, and/or the director of food and nutrition services. Must have skills in food preparation, production control, inventory control, kitchen safety, sanitation, equipment uses and cleaning/sanitizing, food safety, menus and therapeutic diets. Additional skills include adherence to facility policies and procedures related to the food service department and must work well under the direction of a supervisor or manager.

The chef/cook is responsible for the following:

Possess skills in cooking techniques, food service, food safety and sanitation.

Good oral and written communication skills. Helps select and develop menus and recipes along with food preparation.
Must demonstrate attention to detail when preparing, seasoning and cooking food according to standards and recipes for the patients, visitors and personnel of Ellis Hospital

Review menus, tally sheets and prep sheets to determine type and quantities of foods to prepare so as to avoid food waste.

Plan cooking schedules so foods are ready to be served at specified times. Set up for steam tables.

Basic knowledge of regulations related to food service operations, sanitation, and food safety guidelines.

Monitor portion sizes served, and properly store, label and date all stored foods.

Use and keep work areas and equipment/utensils in clean, good operating condition.

Basic computer skills (for facility work, communications via email).

Ability to utilize experience and knowledge to make adjustments to the menu related to product shortages, or production issues to ensure the needs of the operation are met.

Possess good interpersonal skills, with the ability to work effectively in a team and thrive in a fast-paced environment. Position will lead and direct other staff in absence of supervisor and role model behaviors that support the department’s standards for safety and employee conduct.

Possess good organizational and problem-solving skills with the ability to multi-task and coordinate activities in pressing situations and under time constraints.

Must be creative and proactive in attending to the various needs of customers including patients, residents and visitors.

Monitor and maintain stock levels so as to place orders for supplies as needed and support cost control efforts and department budget targets.

QUALIFICATION REQUIREMENT(S):

Preferably high school graduate or equivalency.
Must have a minimum of two (2) years of combined experience and knowledge in institutional or restaurant cooking techniques, food service operations, safety and sanitation.
Preferably candidate will possess a safe food handling certification or must obtain within six (6) months of start.
Working knowledge of food preparation equipment and kitchen utensils.

PRIMARY RESPONSIBILITIES OF THE POSITION:

Food is prepared in small batch cooking schedules throughout the meal period and with steam table temperatures monitored.
Sanitizing solutions are present at work area, wiping towels are stored in them.
Records quantities of foods produced including over and under amounts.
Studying each recipe and gathering all necessary ingredients to ensure adherence for standardized recipes and utilizes portion control.
Follow recipe work methods using proper time and temperature control cooking/holding foods in proper temperature and meeting required serving temperatures.
Equipment malfunctions or safety hazards reported to management immediately.
Thoroughly cleans equipment and work area in accordance with company policies and procedures.
Responds promptly to customer needs. Ensures that food preparation follows prepared menus and that patients’/residents’ likes and dislikes are honored as much as possible or allowed by prescribed diet.
Performs duties in a timely fashion, and within the approved time frames.
Alert and attentive to detail necessary related to food handling and storage, and insuring sanitation of all work areas and storage areas.
Ensures that tray tickets/meal orders, recipe and document binders are kept in accurate, clean and legible condition.
Performs other duties as assigned by the supervisor, and manager.
Completes mandatory training and/ or routine training per facility policies.

PHYSICAL REQUIREMENTS:

The position is located indoors under normal and sometimes fluctuating hot/humid working conditions. Should be able to push/pull 500+ lb. on wheels, lift/move 50 lb. from floor to table utilizing proper body mechanics and lift techniques, be able to perform moderately difficult manual manipulations such as using standard kitchen equipment and working on the tray assembly line. Mobility requirements may include the ability to squat, stand and walk for a prolonged length of time (8-hour shift) and distance. Sensory requirements include the ability to articulate and comprehend the spoken English language in addition to being able to read the English language.

Ellis Medicine is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, creed, color, religion, sex/gender, age, national origin, disability, genetic information, predisposition or carrier status, military or veteran status, prior arrest, or conviction record, marital or familial status, sexual orientation, transgender status, gender identity, gender expression, reproductive health decisions, or domestic violence victim status.

Salary Range: $16.63-24.11/hour /hour Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.

Location: Ellis Medicine · Dining And Nutrition Serv
Schedule: Full Time (40 Hours), Rotating

Pay: $16.63 - $24.11 per hour

Expected hours: 40 per week

Work Location: In person

Quick Apply

Refine Your Search

chefs jobs in schenectady, ny

Chef

Head Chef

Sous Chef - Albany Airport

Duke's Sous Chef

Executive Campus Chef

head chef for new downtown Schenectady restaurant

Executive Chef 2

Sous Chef - University at Albany

Sous Chef

Director Of Culinary Operations (Siena University)

Executive Sous Chef

Executive Chef Maxon's American Grill

Multi-Unit Executive Chef

Community Food & Nutrition Coordinator

Sous Chef

Head Chef

Kitchen Leadership Position

SOUS CHEF

Cook Manager I (FT/Temp)-Catskill CSD

EXECUTIVE CHEF

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