Quickchek Menu Jobs in Usa

Position Description:

Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope of Role:

Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

• Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
• Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
• Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
• Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.
• Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.
• Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.
• In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.
• Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.
• Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards.
• Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process.
• Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.

• Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.
• Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.

• Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.

• Knowledge of food safety and sanitation, food products, and food service equipment.
• Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred.
• 4-7 years? executive-level culinary management experience required.
• Minimum 2-3 years? culinary management experience in a multi-unit setting required.
• ServSafe Certification.
• Passion for food trends, flavors, innovation, and recipe development.

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Triboro Center is hiring a Registered Dietitian (RD) in Bronx, NY.

DUTIES:

• Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans

• Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues

• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads

• Monitor resident meal service to ensure diet modifications are followed

• Educate residents, families and staff in concepts of nutrition & diet modification

• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care

• Meet weekly with interdisciplinary team to review and adjust residents' plan of care

• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia

• Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines

• Update diet order and menu changes in computer menu software on a daily basis

• Supervising & working closely with the dietary team to provide excellent resident care

• Conduct audits of areas relevant to providing quality nutrition care on a routine basis

• Ensure facility is in compliance with regulations and policies on weight monitoring

• Communicate with interdisciplinary team on a daily basis to provide quality care to residents

REQUIREMENTS:

• Must be a Registered Dietitian

• Degree in Nutrition or Dietetics

• Exceptional interpersonal & leadership skills

• Knowledge of applicable state and federal guidelines

• Computer literacy and proficiency with EMR software and computer-based menu systems

About us:

Triboro Center is a 405-bed rehabilitation and skilled nursing facility located in the Bronx. Our size enables a warm, nurturing environment, which allows each resident to maintain his or her individuality. Triboro Center's staff is committed to ensuring the highest quality of life for all our residents, by maintaining each resident's dignity and independence. Triboro Center is a proud member of the Centers Health Care consortium.

Equal Opportunity Employer -M/F/D/V

Lead Registered Dietitian

Brooklyn Center for Rehabilitation & Healthcare | Brooklyn, NY

Brooklyn Center for Rehabilitation & Healthcare is seeking an experienced Lead Registered Dietitian to oversee and direct nutritional services for our skilled nursing facility. This leadership role is responsible for clinical nutrition oversight, regulatory compliance, interdisciplinary collaboration, and supervision of dietary operations to ensure the highest standards of resident care.

Key Responsibilities:

• Provide leadership and clinical oversight of all nutrition services
• Assess and monitor residents' nutritional status; develop, implement, and evaluate individualized care plans
• Provide nutrition recommendations to medical providers and interdisciplinary teams
• Oversee nutrition support related to weight changes, skin integrity, and specialized dietary needs
• Coordinate procurement of nutrition supplements and supplies with vendors and department leadership
• Monitor meal service to ensure compliance with prescribed diets and modifications
• Educate residents, families, and staff on nutrition principles and diet modifications
• Review and evaluate dietary care plans regularly for effectiveness and quality outcomes
• Participate in weekly interdisciplinary care plan meetings
• Collaborate closely with Speech-Language Pathology to ensure appropriate mechanically altered diets for residents with dysphagia
• Review and approve menu changes to ensure compliance with facility policy and state/federal regulations
• Update diet orders and menu changes in computerized menu systems
• Supervise and mentor dietary staff, promoting excellence in resident-centered care
• Conduct routine audits related to nutritional care, weight monitoring, and regulatory compliance
• Ensure full compliance with applicable state and federal nutrition regulations
• Maintain ongoing communication with interdisciplinary teams to support quality resident outcomes

Qualifications:

• Registered Dietitian (RD) credential required
• Degree in Nutrition or Dietetics
• Strong leadership, communication, and interpersonal skills
• Thorough knowledge of state and federal regulatory requirements
• Proficiency with EMR systems and computerized menu software

About Us:
Brooklyn Center for Rehabilitation & Healthcare is a state-of-the-art 281-bed skilled nursing and rehabilitation facility located in Crown Heights, Brooklyn. Our modern campus features advanced therapy services and expansive outdoor spaces. As a recognized leader in short-term rehabilitation and long-term care, we are committed to promoting health, dignity, and quality of life for every resident. Brooklyn Center is proud to be a member of Centers Health Care, the largest post-acute healthcare network in the Northeast.

EOE – M/F/D/V

Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation.

A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort.

They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.

Responsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods Portions and arranges food on serving dishes and is responsible for portion control and plate presentation May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads May wash, peel, slice, scoop, dice and julienne vegetables and fruits Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment Ability to prepare products according to recipe guidelines Knowledge and understanding of kitchen safety and sanitation including temperature requirements Has good judgment of food quality and production, understands the impact of spoilage Ability to assist Chef in preparing items for Guests with special dietary needs Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission in an accredited college/university working towards a degree in the culinary field.

Able to provide own housing for the duration of the internship program.

Able to provide/have reliable transportation to/from work.

Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full Time
- Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.

Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $33.88 per hour.

Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.

To learn more about our benefits visit:

Sous Chef — Lion’s Tale Bar & Restaurant

Lion’s Tale is seeking a Sous Chef to join our kitchen leadership team. Our menu draws inspiration from French technique and the ingredients of California’s Central Coast, with a focus on seasonality, precision, and thoughtful execution. We are looking for someone who is serious about the craft of cooking and ready to take on the responsibilities of a true sous chef.

This role is ideal for a cook who is ready to move beyond the line and step into kitchen leadership, organization, and creative collaboration.

What We’re Looking For

Minimum 3 years of professional kitchen experience, with strong line cooking fundamentals and the ability to lead a service. The right candidate will be reliable, punctual, and consistent, hard working and self motivated, organized and detail oriented, calm and focused under pressure, comfortable leading a team and maintaining standards, and interested in seasonal ingredients and thoughtful menu development.

We are looking for someone who takes pride in the details of a well run kitchen, from prep organization to the final plate leaving the pass.

Responsibilities

Assist the Chef with daily kitchen operations and service leadership

Support staff training, standards, and accountability

Help maintain prep systems, organization, and cleanliness

Work with the chef on menu development and seasonal specials

Assist with inventory management, ordering, and cost awareness

Ensure consistency and quality across all dishes

Help foster a professional, focused, and positive kitchen culture

Compensation & Benefits

Hourly to start, with salary available for the right long term fit

401(k) and health insurance benefits

Opportunity to grow within the kitchen leadership structure

Creative input on menu items and specials

Lion’s Tale is a restaurant that values craft, professionalism, and a strong team culture. We are looking for someone who wants to contribute to the direction of the kitchen and grow with us.

Please send a resume and a brief note about your experience.

Healthcare Services Group is hiring a Regional Executive Chef for the New Mexico area!

Salary: starting at $70,000 per year, with the potential to increase based on experience and other factors. 

The Regional Executive Chef (REC) is the partner, culinary and hospitality subject matter  expert, and trusted advisor to the operations leadership teams within a given geographical region  and/or client group. The position reports directly to the Senior Executive Chef and is an integral  colleague responsible for teaching, training, and developing the district managers, account  managers and onsite culinary teams related to the organization’s menu and associated integrated  systems, standards and processes. This position is responsible for overseeing, implementing and  supporting execution of culinary programs, including process standardization, purchasing  compliance, initiative adherence, product quality and consistency across multiple accounts  within the assigned region. Acts as a regional leader who models proficiencies and behaviors that  consistently embody the characteristics necessary to drive the Company’s Purpose, Vision and  Values. The role requires 50-75% travel throughout the region.

• Comprehensive Benefits Package - Medical, Dental, and Vision

• Free Telemedicine Services on Day 1*

• Paid Holidays & Vacation 

• 401 (k)

• Get paid when you need it with PNC EarnedIt

• Financial Wellness Support from PNC Workplace Banking

• Free Prescription Discount Program

• Employee Assistance Programs

• Training & Development Opportunities

• Employee Recognition Programs

• Employee Stock Purchase Plan

• Nationwide Transfer Opportunities

Click here for more benefits information

or copy this link:  

*Not available in AR.

People Management & Development. 

• Collaborates with the Senior Executive Chef and the regional operations team to establish  training priorities. 
• Trains the account, district, and division leadership teams on the concepts of culinary  hospitality in the healthcare environment, as well as provides supplemental training on  HCSG culinary systems. 
• Provides supplementary training for cooks at the account level. Educates on cooking  techniques, food preparation & garnishing, texture modifications, recipe adherence, food  safety & hygiene, knife skills, etc. 
• Meets with key culinary employees, account managers, district and division leaders regularly  to coach and provide feedback on culinary performance, and to guide professional  development related to implementing HCSG menu and integrated systems, standards, and  processes.
• Collaborates with, assists with development, and supports the established training programs  and in-services, including coordination with Corporate Training team for live and taped  culinary training 
• Participates in the recruiting and orientation of culinary leaders in their area, including  developing relationships with Culinary Schools in market to generate candidate flow.
• Implements HCSG policies and procedures in facilities and assists with fair and consistent  enforcement of HCSG policies and procedures. 
• Ensures compliance with HCSG’s standards of operation, client contract and within HCSG's  Business Conduct Policy. Maintains all records and reports necessary to comply with HCSG,  government and accrediting agency standards, regulations and codes. 

Budgetary Management & Systems Compliance. 

• Works with district and division leadership to achieve financial goals through the  implementation of the culinary program including compliance to the menu, systems,  standards, and processes in their assigned area. 
• Provides data-driven feedback and coaching to account managers and district and division  leadership on their culinary programs impact and effectiveness. 

Customer Experience. 

• Engages the District Managers and Directors of Operations on ways to build dining culture  and support initiatives that increase food quality and improve the guest experience while  maintaining targeted food costs. 
• Evaluates and prepares reports on the quality of services delivered in each facility within  their area and work with district and division leadership to continue to improve the culinary  programs. 
• Adapts and reacts well to changing situations. 
• Works with district and division leadership to ensure client satisfaction and retention.
• May participate in key client QBR and new business meetings. 
• Assists with the service recovery process for dining accounts, including collaboration on the  documented service recovery plan, as needed. 
• Interacts appropriately and engages with residents, clients, vendors, HCSG employees and  the public. 

Food preparation and Safety. 

• Ensures proper workplace safety, food safety, HACCP and sanitation programs are in place  and active. 
• Must be able to perform the essential job functions of all exempt and non-exempt Dining  Services positions. 

Other

• Supports with planning of special events, celebrations, holiday functions and other food related functions at the district or division level, including menu development,  operational/financial plans and execution., etc.
• Assists in managing catered events as needed. 
• Participate as needed in regional and field presentations showcasing training capabilities/programs and culinary capabilities. 
• Performs other duties as assigned.

• Associate’s degree or certification or formalized apprenticeship in culinary arts or 5+ years  of industry experience at an Executive Chef level or higher required. A high school diploma or equivalent is required. 
• Prior experience in culinary education preferred. 
• Prior experience in healthcare dining service preferred. 
• Strong culinary skills and the ability to train a diverse workforce in cooking techniques and  hospitality service. 
• General knowledge and understanding of nutrition with ability to interpret a nutrient analysis  spreadsheet of patient meals. 
• Considerable knowledge of quantity food production and serving techniques, food  safety/sanitation requirements and procedures and dining service program requirements and  finances. 
• Strong supervisory, leadership, hands-on management, and mentor skills.
• Excellent communication skills both written and verbal, with the ability to communicate on  various levels including management, departmental, customer, and associate levels.
• Strong financial acumen, proven P&L experience, budgetary, and food control practices 
• Ability to work effectively with a team as well as independently. 
• Must successfully complete an approved sanitation and safety course.
• Self-starter, capable of leading, directing, and supporting a team in a diverse environment  with highly developed interpersonal, analytical and communication skills. 
• Exceptional organizational and time management skills 
• Must be able to relate professionally and positively with all, including clinical staff and  healthcare facility executives with excellent communication, interpersonal, presentation and  management skills. 
• Digital literacy and experience with MS Office products including Word, Excel, PowerPoint,  and Outlook, preferred. 
• Must be fluent in English - reading, writing and speaking 
• Travel is as required, for account/facility visits and participation in activities within the  Region. Limited travel outside of the region may be necessary. 
• Willingness to relocate and live in the assigned market. 
• Must submit to a Motor Vehicle Check and maintain a valid driver’s license.

Certificates: 

Food Safety Manager or Foodhandler Certification: Current ServSafe or State  certification required as indicated by State / County law. 

CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection  Professional (CFPP) is preferred.  

If no CDM certificate, must obtain Food Service Manager (FSM) and Long-Term Care  Food Service Manager (LTCFSM) within 60 days of hire date. 

HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.

Triboro Center is hiring a Registered Dietitian (RD) in Bronx, NY.

DUTIES:

• Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans
• Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues
• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads
• Monitor resident meal service to ensure diet modifications are followed
• Educate residents, families and staff in concepts of nutrition & diet modification
• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care
• Meet weekly with interdisciplinary team to review and adjust residents' plan of care
• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia
• Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines
• Update diet order and menu changes in computer menu software on a daily basis
• Supervising & working closely with the dietary team to provide excellent resident care
• Conduct audits of areas relevant to providing quality nutrition care on a routine basis
• Ensure facility is in compliance with regulations and policies on weight monitoring
• Communicate with interdisciplinary team on a daily basis to provide quality care to residents

REQUIREMENTS:

• Must be a Registered Dietitian
• Degree in Nutrition or Dietetics
• Exceptional interpersonal & leadership skills
• Knowledge of applicable state and federal guidelines
• Computer literacy and proficiency with EMR software and computer-based menu systems

About us:

Triboro Center is a 405-bed rehabilitation and skilled nursing facility located in the Bronx. Our size enables a warm, nurturing environment, which allows each resident to maintain his or her individuality. Triboro Center's staff is committed to ensuring the highest quality of life for all our residents, by maintaining each resident's dignity and independence. Triboro Center is a proud member of the Centers Health Care consortium.

Equal Opportunity Employer –M/F/D/V