Company Overview
At American Dining Creations, our dedication to culinary innovation and creativity has earned us numerous accolades, establishing us as one of the nation’s leading food service companies. Guided by our talented chefs, we deliver exceptional dining experiences, elevating flavorful entrées and exquisite desserts to new heights.
We are honored to be recognized by Food Management Magazine as one of the “Top 26 Companies to Watch” and to have received the “Best Concept” award for our innovative Chef U station.
Our company’s legacy dates back 80 years to Ithaca, New York, where Martin Wells founded a coin-operated machine business. As the company evolved—from amusements to novelties and eventually food vending—its commitment to quality and integrity remained steadfast. The values of small-town customer care became deeply ingrained in our business culture, shaping the exceptional service we provide today.
Responsibilities
- Support the Executive Chef in overseeing all culinary operations, including food stations and catering events.
- Supervise and provide guidance to the back-of-house (BOH) team.
- Ensure adherence to recipe standards, ingredient quality, and food safety protocols.
- Maintain a clean, organized kitchen while managing production records and equipment.
- Step in to cover a shift or station during peak hours as needed.
- Meet daily with the Executive Chef or General Manager to discuss operations and updates.
- Perform additional duties and responsibilities as assigned.
Qualifications
- An associate degree in culinary arts, hospitality, or a certification from an accredited culinary institution is preferred.
- At least three years of experience in a similar culinary leadership role, preferably in retail, hospitality, corporate dining, or educational settings.
- Previous experience in staff scheduling, hiring, and employee development.
- Strong time management skills with the ability to multitask in a fast-paced, deadline-driven environment.
- Proficiency in Microsoft Office, as well as catering, ordering, and inventory management systems.
- Comprehensive knowledge of local and state food safety regulations.
- Ability to lift up to 50 lbs. and stand, walk, or bend throughout the workday.
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