Primary Food Group

60 Primary Food Group Jobs Hiring Near You

Runner - Toro

Albany, NY · On-site

$10.70 - $13.20/hr

The food runner acts as a liaison between the kitchen staff and the dining room staff. He/She supports guest service by running food from the line to the server or table while it is at its hottest ...

Food People Restaurant Group is on the hunt for an energetic and skilled Commissary Sushi Manager ... You'll serve as the primary food source for our restaurants, making sure each location gets exactly ...

... primary purpose of this position is to manage the end-to-end delivery of Capex in the New Century manufacturing plant in accordance to Flora Food Group standards and best industry practices and ...

Manufacturing Parts Coordinator

Hugoton, KS · On-site

$17 - $21.75/hr

Your primary focus will be ensuring the right parts and materials are available when needed ... At Flora Food Group, we'll give you the freedom, responsibility, and support to make an impact ...

New

Manufacturing Parts Coordinator

Hugoton, KS

$17 - $21.75/hr

Your primary focus will be ensuring the right parts and materials are available when needed ... At Flora Food Group, we'll give you the freedom, responsibility, and support to make an impact ...

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Primary Food Group Jobs Information

Infographic showing various job openings at Primary Food Group in the United States as of August 2026, with employment types broken down into 33% Full Time, and 67% Part Time. Highlights an 100% Physical job distribution.

Executive Chef - Primary Food Group - Urgently Hiring

Primary Food Group

Albany, NY • On-site

$70K - $75K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 8 days ago


Job description

JO Restaurant Group is looking to hire an experienced Executive Chef to join our team. Our locations include 677 Prime, Primrose Cafe and Toro Cantina in Albany, NY, Sea Smoke in Green Island, NY and Prime Burger Shakehouse in Troy, NY.
Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with the
direction of the General Manager. He/she will be responsible for quality service, meeting/exceeding financial goals, short and long term planning, and day to day operations. He/she will most importantly be responsible for being the creative and educational force behind the creation, execution, and consistency of excellent food along with the constant development, retention and growth of the kitchen staff. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls.
Job Duties
  • Costing and ordering of all food and non-alcoholic beverages
  • Menu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products
  • Think clearly, remaining calm and resolving problems using good judgment
  • Maintain safety standards at all times
  • Train, supervise, and coach all kitchen staff according to company standards
  • Schedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiency
  • Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
  • Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company
  • Monitor and coach staff on maintaining consistency in food quality
  • Applying constant educational and corrective measures when managing the culinary staff
  • Constantly utilize controls to minimize food and supply waste and eliminate theft
  • Be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline

Skills/Qualifications
  • B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts
  • Minimum four years of culinary management experience, preferably upscale restaurant experience
  • Well developed leadership qualities
  • Ability to work well under pressure
  • In depth knowledge of the front of the house and its workings
  • Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
  • Proficiency in ordering, menu costing and labor forecasting
  • Extensive knowledge in local and worldly cuisines
  • Exceptional guest relations skills
  • Computer skills
  • Ability to work a flexible schedule
  • Ability to motivate employees to be proficient at their jobs

Salary Benefits:
  • 401K with employer match
  • Competitive health insurance benefits (medical, dental and vision)
  • HSA option available
  • Supplemental insurance policies through AFLAC available
  • Paid vacation, sick time and holidays
  • Restaurant Credit
  • Employee discount on food
  • Cell Phone Credit/Allowance

Salary Range - $70,000 - $75,000