Here you'll find a list of career opportunities submitted to us by various employers.
DISCLAIMER
ICASI Career Services Department job postings are provided free of charge to employers and to student job seekers. All hiring and compensation for work performed by student employees is handled directly between the student and the employer. ICASI does not perform background checks on students applying for jobs, nor on employers posting job opportunities. Employers and students are encouraged to request reference information from each other as needed to establish qualifications, credentials and overall fit between the employer and the student applicant. All job listings are posted at the discretion of the Career Services Director. ICASI will not post jobs that appear to discriminate against applicants on the basis of race, color, religion, creed, age, national origin, veteran status, sexual orientation, disability, or gender. ICASI also reserves the right to refuse to post jobs that do not support the interests of ICASI. The ICASI Career Services Department makes no particular recommendations regarding employers. ICASI makes no representations or guarantees about positions posted by this office. We are not responsible for safety, wages, working conditions, or any other aspect of off-campus employment. Students are urged to perform due diligence in researching employers when applying for or accepting private, off-campus employment. Career Services staff members are available for consultation on how to research prospective employers. ICASI reserves the right to post any and all information provided by the employer and will treat the information as public information. Please be aware all information provided may be provided to including but not limited to ICASI students, graduates and others on ICASI mailing lists. ICASI does not guarantee employment but will provide interested parties with the information provided.
Title/Desc.Line/Sous -Prep, set up, line cooking and staging
Experience: Knife skills, lite cooking experience, hard worker and shows up for their shift. I will train
Location: 2749 Som Center Rd Willoughby Hills Ohio 44090
Contact: RENA Recendiz/Chris, 216.778.9044/TheLobsterpotrestaurant.com
Title/Desc.Line Cook -Food prep responsibilities and You will be working alongside a 35 year veteran chef preparing a variety of food. Menu items range from burgers to duck breast and several chicken and fish offerings.
Experience: Some prior experience is preferable but a formal culinary education is more than sufficient to begin with.
Location: 4798 Lake Rd. Sheffield Lake, Ohio 44054
Contact: Bryan Or Amy Barnes, 440.240.8527/Bpmaoog@gmail.com
Title/Desc.Executive Chef-Line Cook
Experience: Entry
Location: 3946 Weymouth Rd
Contact: Derek Kelsey, 330.309.1795/djkelsey76@hotmail.com
Title/Desc.Baker/Pastry Chef/sandwich-salad maker/food manager-Exciting opportunity to help create new small bakery and gourmet sandwich shop in downtown Berea. Concept is for very changing menu in small bakery. This person will be the person in charge of the kitchen. In addition to cookies, cupcakes and some other standard items, baker will have flexibility to create whatever he/she/they wants to create for the pastry/sandwiches/ and salads. Chance for baker's creativity to flow and create something from the ground up. All food will be take and go-no made to order.
Experience: Some baking experience; willing to go with someone who is talented, but doesn't have significant experience. Not willing to train, see below, because there is no one to train this person. Would like the person to have some ability to determine cost of goods and prices of goods.
Location: 1 Berea Commons, Berea, Ohio 44017
Contact: Susan Scheutzow, 440.477.0227/bridgestreetlocalshop@gmail.com
Title/Desc.Chef/Cook-The Chef/Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling and sanitation procedures.
Experience: One year work experience in a related food services field.
Location: 13000 Auburn Rd
Contact: Sisters of Notre Dame, USA, 440.279.1164/cdlugos@sndusa.org
Title/Desc.Kitchen Assistant-We are looking for people to help in our kitchen! Our menu consists of small Mediterranean bites, with a few changing specials. This position can either be full or part-time, during the day.
Experience: We prefer someone who is neat, organized, has knife skills and is also willing to learn!
Location: 12777 Chillicothe Rd.
Contact: Athena Gallo, 216.732.1667/athenagallo@gmail.com
Title/Desc.Sous Chef-Saute, making sauces, pasta, soups, some ordering, cleaning, ideas for specials and working as a team
Experience: Minimum 5 years kitchen experience
Location: Canal Fulton Ohio
Contact: Sean, 330.353.4349/mroseman@sssnet.com
Title/Desc.Banquet Chef-The Rehoboth Beach Country Club's Talon Tribe is seeking a creative and talented Banquet Chef! The Banquet Chef plays a crucial role in ensuring the success of events by delivering high-quality, creative and well-executed culinary experiences to the membership and their guests. This is a unique opportunity to work with accomplished culinary leaders. Who you'll be working with: Executive Chef Carolyn Torres has been the Executive Chef at the Peninsula Club and worked previously at landmark properties, The Broadmoor Hotel in Colorado, The Biltmore Estate in North Carolina and The American Club in Wisconsin. Chef Torres is a graduate of The Culinary Institute of America. Director of Food and Beverage Jerry Schreck spent 21 years as the Executive Chef at Merion Golf Club in Ardmore PA and hosted the 2013 U.S. Open Golf Championship among other USGA events. Chef Schreck one of just 100 American chefs inducted into of The Honorable Order of the Golden Toque and served as National Coordinator for The Chef-to-Chef Conference. Schreck is an alum of Johnson and Wales University Division of Culinary. RBCC's employees are known as the Talon Tribe. We pride ourselves on creating exceptional moments for our Members while also staying true to our core values of Tribework, Respect, Integrity, Innovation and Inclusion. Our team of dedicated professionals creates a welcoming and collaborative environment that fosters creativity and growth. Benefits: • Club privileges that include golf, tennis and fitness center. • 120 hours of paid time off. • 10 paid holidays. • Medical, dental and vision insurance. • 401(k) with 4% company match. • Free staff meal every shift. • Opportunity for growth and professional development. • A supportive and inclusive team culture that values your contribution. Responsibilities: • Assists in managing the day-to-day operations of the culinary operation. This includes supervising culinary staff, assigning tasks, and ensuring that all Talon Tribe members adhere to safety and hygiene standards. • Assists the Executive Chef in training and developing all culinary staff, including providing guidance on culinary techniques, safety procedures, and kitchen protocols. • Collaborates with the Executive Chef in the development of banquet and other club menus. Suggests new dishes, modifications to existing ones, and ensures that all menu items meet quality standards. • Collaborates with the Event Manager and other staff to ensure seamless coordination of food service with other aspects of the events. • Responsible for ensuring that all dishes leaving the kitchen meet the established quality criteria in terms of taste, presentation, and consistency. • Oversees the performance of the banquet culinary staff. • Minimizes waste by ensuring proper food preparation and rotation of products daily. • Monitors the quality of banquet meals during each event. • Responsible for communicating clearly and respectfully with all culinary staff to provide clear direction and work together collaboratively. • Resolve unexpected issues that may arise during the shift, problem solving and communicating with the Executive Chef of Director of Food & Beverage as needed. • Keep all storage areas clean, organized and directs others to do so as well. • Proactively look for cleaning or prep tasks for the culinary staff during slower periods to stay busy and occupied. • Assists in a la carte dining when banquet operations are slow. The Successful Candidate has: • The ability to handle any menu ranging from breakfast buffets, golf outings, weddings, and formal plated dinners. • Strong culinary background and expertise in food preparation, cooking techniques, and presentation. • Strong people skills, including constant communication within department. • 5+ years of progressive culinary experience. • The ability to follow oral and written directions. • High School Diploma or equivalent required, associate degree in culinary arts preferred. • The ability to organize workloads and meet time deadlines. • A willingness to learn and adapt to new job tasks. • Ability to maintain knowledge of standard recipes and proper culinary techniques and procedures while possessing the ability to pass this knowledge on to others. If you're ready to embark on a rewarding journey with us and contribute to the success of our club, we'd love to hear from you! Apply Here: https://www.click2apply.net/AKyp85fNLoVPZH52oFgxPK PI235939116
Experience: Experienced
Location: 221 West Side Drive Rehoboth Beach, DE 19971
Contact: Rehoboth Beach Country Club, 302.227.3811/rachel@rehobothbeachcc.com
Title/Desc.Dietary Aide-The dietary aide's responsibilities include guiding people according to their dietary requirements, helping prepare healthy food, helping with cleaning and maintaining kitchens and dining areas, delivering food to residents and taking and maintaining kitchen stock.
Experience: entry leveln
Location: 13000 Auburn Rd
Contact: Chantel Dlugos, 440.279.1164/cdlugos@sndusa.org
Title/Desc.Dietary Aide-We are looking for a detail-oriented dietary aide to assist in serving patients and residents in assisted living and a nursing home environment. The dietary aide's responsibilities include guiding people according to their dietary requirements, helping prepare healthy food, helping with cleaning and maintaining kitchens and dining areas, delivering food to residents, and taking and maintaining kitchen stock. The dietary aide will work to ensure that residents receive food that is safe for them to eat and that meets their individual nutrition guidelines.
Experience: entry level
Location: 13000 Auburn Rd
Contact: Sisters of Notre Dame, USA, 440.279.1164/cdlugos@sndusa.org
Title/Desc.Head Chef-Head Chef will have full reign of creating culinary masterpieces for a winery and restaurant with an 11 year history. Duties will include shopping, although much of the ingredients are delivered, cooking, cleaning, and planning. The winery also hosts events as well. Ownership is excited to start fresh with a creative, eager new chef!
Experience: Flexible
Location: 11303 Kinsman Rd Newbury Ohio 44065
Contact: Mario Russo, 440.781.6885/mario.russo8080@gmail.com
Title/Desc.Lead Banquet Chef-The banquet chef is a key culinary position responsible for planning, organizing, and executing food preparation and presentations for banquets and special events. This role requires a high level of creativity, culinary expertise, and leadership.to ensure the delivery of an exceptional dining experience. The banquet chef collaborates with event planners, kitchen staff, and other stakeholders to create a customized experience that exceeds client's expectations. Contact steve@trevicateringohio.com for a full job description and posting.
Experience: Proven leadership experience in a culinary environment, catering experience prefered.
Location: 29717 Euclid Avenue, Wickliffe, Ohio 44092
Contact: Steve Tripepi, 440.759.3840/steve@trevicateringohio.com
Title/Desc.Head Chef & Line Cook-Head Chef - Lead all kitchen operations and efficiently delegate tasks to rest of team. Make sure everything is following health department & food safety guidelines. Line Cook - Cooking menu items according to the recipes. Making sure all food items are always fresh before serving. Knowledge of cooking procedures. Ability to work in a team atmosphere or independently. Very good communication skills.
Experience: Head Chef - 3 years culinary experience in a team setting. Good verbal & written communication skills required. Line Cook - Strong cooking knowledge required, willing to train. Some restaurant experience desired.
Location: 13000 Belleair Avenue
Contact: Vincent William, 440.478.5404/Vincent@vincentwilliamwine.com
Title/Desc.Lead Kitchen positions -Taking culinary lead for our restaurant. Menu planning, ordering, scheduling, day to day inventory. Assuming leadership role in duties of head chef.
Experience: Qualified chef must have experience or recent graduates will be considered as well.
Location: 21939 Lakeshore BLVD. Euclid Oh. 44123
Contact: Timothy Delaney, 216.731.7499/tim@bcbistro.biz
Title/Desc.Baker-Performs all tasks related to the baking process. Reports to Food Service Mgr., or General Manager. Minimum of (2) two years baking experience, or completion of a vocational education program in commercial baking. Must acquire Ohio Department of Health Level two certification within the probationary period.
Experience: Two years of experience or completion of a vocational training program in commercial baking
Location: 635 Loop Road, Heer Hall
Contact: Kent State University, 330.672.8079/chowlet2@kent.edu