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Bridge Street Local

Berea, Ohio

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

New York, New York

Camp Winadu

Pittsfield, Massachusetts

Texas A&M Hotel and Conference Center - Pyramid Global Hospitality Logo
Texas A&M Hotel and Conference Center - Pyramid Global Hospitality

College Station, Texas

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Linville, North Carolina

The Hotel Hershey Logo
The Hotel Hershey

Hershey, Pennsylvania

Yotel Management USA CO LLC

Washington, D.C.

Lake Arrowhead CC

Lake Arrowhead, California

Sun Valley Culinary Institute Logo
Sun Valley Culinary Institute

Ketchum, Idaho

Hershey Entertainment and Resorts Logo
Hershey Entertainment and Resorts

Hershey, Pennsylvania

Monroe Golf Club Logo
Monroe Golf Club

Pittsford, New York

Hershey Entertainment & Resorts Logo
Hershey Entertainment & Resorts

Hershey, Pennsylvania

UB Campus Dining and Shops Logo
UB Campus Dining and Shops

Buffalo, New York

UB Campus Dining and Shops Logo
UB Campus Dining and Shops

Buffalo, New York

Wild Blue Creative Catering, Inc. Logo
Wild Blue Creative Catering, Inc.

King Of Prussia, Pennsylvania

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Mendham, New Jersey

Beechmont Country Club Logo
Beechmont Country Club

Orange, Ohio

Confidential

Seattle Metro Area, Washington

Confidential

Seattle Metro Area, Washington

Grand View Lodge Spa & Golf Resort Logo
Grand View Lodge Spa & Golf Resort

Nisswa, Minnesota

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SOUS CHEF – CHOCOLATIER
Job Description: This position is responsible for kitchen staff management, food preparation, food safety, quality and presentation, cost controls, and overall culinary execution. Job Functions (Items marked with an asterisk are essential functions of this position): Direct and coordinate all food preparation, pars, daily sanitation, waste, and overall safety for our guests and employees.* Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating* Partner with the Executive Chef and the Front of House team through effective communication and operational development to achieve business objectiv


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