Sous Chef jobs at Air Culinaire Worldwide - 45 jobs

Executive Banquet Chef Aspen Meadows Resort - Salamander Hotels & Resorts Location: Aspen, Colorado Aspen Meadows Resort is seeking a skilled and driven Executive Banquet Chef to support the Executive Chef in overseeing all culinary operations across the property, with a strong focus on banquets and multi-outlet service. As the second-in-command in the kitchen, the Banquet Chef plays a critical leadership role-ensuring smooth daily operations, mentoring kitchen staff, maintaining high culinary standards, and executing exceptional food experiences for our diverse range of events and dining venues. This is a hands-on leadership role ideal for an experienced, creative, and organized culinary professional ready to thrive in a luxury resort environment. Key Responsibilities Culinary Qualifications Culinary degree preferred; minimum of 6-8 years of progressive experience in high-volume kitchens, including at least 1-2 years in a senior sous or similar leadership role within a luxury resort, hotel, or fine dining setting. Extensive proficiency in classical and modern cooking techniques across diverse cuisines, butchery, sauces, stocks, garde manger, and plating design. Thorough understanding of kitchen operations, food safety standards (HACCP), cost control, inventory, and food trends. Physically able to lift up to 50 lbs. and work on your feet for extended periods. Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary. Proficient in recipe scaling, kitchen math, and inventory management tools. Must demonstrate strong mathematical skills for recipe scaling, portioning, and inventory control. Proficiency in culinary terminology and kitchen operations is essential. Experience with food ordering, production scheduling, and back-of-house software systems. Leadership & Team Development Support the Executive Chef in managing and mentoring the culinary team across all outlets and banquets. Assist in recruiting, training, and developing line cooks, prep cooks, and stewards. Lead by example in culinary execution, kitchen organization, and professional conduct. Promote teamwork and a positive, inclusive work environment. Assist in scheduling and labor management based on forecasted business needs. Operational & Culinary Execution Oversee day-to-day kitchen operations, including prep, production, line service, and banquet event execution. Ensure consistent quality, presentation, and timeliness of all menu items. Maintain culinary standards and uphold cleanliness and organization in all back-of-house areas. Collaborate on menu development, recipe testing, and seasonal updates for banquets and restaurant outlets. Work collaboratively with front-of-house teams to ensure exceptional guest experiences. Event & Banquet Support Assist in the execution of banquet events, weddings, and high-profile gatherings. Coordinate culinary logistics and staffing for events in collaboration with Event Services and Conference teams. Actively participate in BEO meetings, ensuring timely communication of culinary needs and staffing plans Financial Responsibility Support the Executive Chef in managing food and labor costs within budget. Leverage inventory and ordering systems to streamline procurement and reduce excess. Ensure proper portion control and adherence to standard recipes. Assist with budgeting, forecasting, and monthly reporting as needed. ***Housing options may be available About Aspen Meadows Resort Situated on 40 serene acres in Aspen's West End, Aspen Meadows Resort is a Bauhaus-inspired property that blends natural beauty, cultural depth, and elevated hospitality. Managed by Salamander Hotels & Resorts, the resort is recognized for its commitment to excellence, artistic expression, and sustainability. The culinary program embodies these values through modern, seasonal menus and thoughtful execution across all dining experiences. Join the Salamander Team Salamander Hotels & Resorts is proud to be an equal opportunity employer. We value diversity and make hiring decisions based on merit, performance, and business needs. We are a drug-free workplace and participate in E-Verify. Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, and part-time employees after working 1000 total hours. Currently, 401K Match is $0.50 on the $1.00 of an employee's contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Hotel: Sacramento Holiday Inn300 J Street Sacramento, CA 95814Full time Starting Compensation Compensation Range : $93,184 - $116,480 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. Atrium SPIRIT - Where teamwork, passion, & appreciation ignites service excellence. What's in it for you? The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning - 40% of our management hires are internal promotions! Comprehensive Health Coverage - Free Medical insurance available for employees and their families after 90 days (Silver Plan only) Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Everyday Essentials - Enjoy FREE parking in the DOCO garage next door and a FREE shift meal every workday. Purpose & Impact - Make a difference through Atrium's community service and volunteer programs. Job Description What You Will Do: Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day. Deliver memorable guest experiences by continuously improving food quality, presentation, and service. Optimize labor costs and productivity through effective scheduling and cross-training. Oversee kitchen operations for a la carte and catering-ensuring consistent quality and execution. Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction. Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept. What We Are Looking For: 4+ years of culinary leadership in a hotel setting - You're a seasoned pro who's no stranger to the pace and precision hospitality requires. Proven leadership and technical culinary skills - You can motivate a team and jump on the line when needed. Strong cost control and analytical know-how - Your ability to balance quality with efficiency helps drive profitability. Executive Chef certification or culinary degree preferred - You bring the credentials and the confidence to lead. Tech-savvy with Microsoft Office and cloud-based apps - You're organized, efficient, and not afraid of a spreadsheet. Flexible and committed - Early mornings or weekend banquets? You're there to make it happen. What Atrium Leadership Looks Like: Accountable Achiever: You own your outcomes, follow through, and drive results that matter. Agile Thinker: You stay cool under pressure and adapt quickly to changing kitchen dynamics. Talent Curator: You're passionate about growing others and building strong, collaborative teams. Transparent Leader: You lead with honesty, communicate openly, and foster trust at every level. Leading with SPIRIT: You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do. Why Atrium? Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************

Hotel: Sacramento Holiday Inn300 J StreetSacramento, CA 95814Full time Starting Compensation Compensation Range : $93,184 - $116,480 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. Atrium SPIRIT - Where teamwork, passion, & appreciation ignites service excellence. What's in it for you? The Atrium SPIRIT is a belief in the power of Service , Perseverance, Inclusion, Respect, Innovation , and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning - 40% of our management hires are internal promotions! Comprehensive Health Coverage - Free Medical insurance available for employees and their families after 90 days (Silver Plan only) Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Everyday Essentials - Enjoy FREE parking in the DOCO garage next door and a FREE shift meal every workday. Purpose & Impact - Make a difference through Atrium's community service and volunteer programs. Job Description What You Will Do: Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day. Deliver memorable guest experiences by continuously improving food quality, presentation, and service. Optimize labor costs and productivity through effective scheduling and cross-training. Oversee kitchen operations for a la carte and catering-ensuring consistent quality and execution. Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction. Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept. What We Are Looking For: 4+ years of culinary leadership in a hotel setting - You're a seasoned pro who's no stranger to the pace and precision hospitality requires. Proven leadership and technical culinary skills - You can motivate a team and jump on the line when needed. Strong cost control and analytical know-how - Your ability to balance quality with efficiency helps drive profitability. Executive Chef certification or culinary degree preferred - You bring the credentials and the confidence to lead. Tech-savvy with Microsoft Office and cloud-based apps - You're organized, efficient, and not afraid of a spreadsheet. Flexible and committed - Early mornings or weekend banquets? You're there to make it happen. What Atrium Leadership Looks Like: Accountable Achiever: You own your outcomes, follow through, and drive results that matter. Agile Thinker: You stay cool under pressure and adapt quickly to changing kitchen dynamics. Talent Curator: You're passionate about growing others and building strong, collaborative teams. Transparent Leader: You lead with honesty, communicate openly, and foster trust at every level. Leading with SPIRIT: You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do. Why Atrium? Hear it from Thomas E. “What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to.” Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************

OBJECTIVE The Chef de Cuisine is responsible for leading the culinary operations of the kitchen, ensuring the highest standards of food quality, presentation, and consistency. This role is responsible for menu development and cost control while maintaining compliance with health, safety, and sanitation standards. The Chef de Cuisine prioritizes training and mentorship of the culinary team, ensuring continual improvement in culinary skills, consistency in standards, and opportunities for professional development. The position plays a critical role in aligning the culinary concept with the overall guest experience. ESSENTIAL JOB FUNCTIONS Recruit, train, mentor, and supervise culinary staff, ensuring proper preparation, safety, and adherence to brand standards. Provide ongoing performance feedback, coaching, and discipline as needed. Oversee food quality by sourcing, inspecting, and selecting only the freshest and highest-grade ingredients. Ensure recipes, specifications, and production standards are consistently followed. Develop, maintain, and update menus, recipes, forecasts, and plating standards; collaborate with the Executive Chef to create innovative offerings and seasonal specials. Monitor business levels and adjust as needed to maintain cost controls, portioning, and consistent quality. Ensure compliance with all health and safety regulations, including proper receiving, storage, labeling, rotation, sanitation, and temperature control. Supervise and maintain kitchen equipment, cleanliness, and organization, reporting repairs and ensuring daily line checks and inventories are completed. Organize culinary team shifts to provide full coverage and manage payroll costs effectively. Lead and conduct pre-shift meetings with kitchen and front of house service teams to align communication and service standards. Support special events, promotions, VIP functions, and unique menu requests as required. Perform other duties as assigned to meet the operational needs of the kitchen and property. Assist Executive Chef in budgeting, forecasting and menu costing. EDUCATION/EXPERIENCE Must be 18 years or older. High school or equivalent education required. Either graduated from an accredited culinary institute with 2 years of proven experience in fine dining or 4 years' experience in the culinary, food and beverage, or related professional area. REQUIREMENTS Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary. Perform mathematical calculations including but not limited to conversion of recipes, inventories, food costing menu items, etc. Kitchen terminology required. Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification. Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet. PHYSICAL DEMANDS Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods. Must be able to stand and walk for the majority of an 8-hour shift or longer. Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces. Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.). Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments. Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. WORK ENVIRONMENT Energetic environment where multiple tasks are being performed at the same time. Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils. Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort. ***Housing options may be available RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that: Receipt of the does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will. The provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions. Job duties, tasks, work hours and work requirements may be changed at any time. Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort. I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee's contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

POSITION OBJECTIVE The Chef de Cuisine is responsible for leading the culinary operations of the kitchen, ensuring the highest standards of food quality, presentation, and consistency. This role is responsible for menu development and cost control while maintaining compliance with health, safety, and sanitation standards. The Chef de Cuisine prioritizes training and mentorship of the culinary team, ensuring continual improvement in culinary skills, consistency in standards, and opportunities for professional development. The position plays a critical role in aligning the culinary concept with the overall guest experience. ESSENTIAL JOB FUNCTIONS Recruit, train, mentor, and supervise culinary staff, ensuring proper preparation, safety, and adherence to brand standards. Provide ongoing performance feedback, coaching, and discipline as needed. Oversee food quality by sourcing, inspecting, and selecting only the freshest and highest-grade ingredients. Ensure recipes, specifications, and production standards are consistently followed. Develop, maintain, and update menus, recipes, forecasts, and plating standards; collaborate with the Executive Chef to create innovative offerings and seasonal specials. Monitor business levels and adjust as needed to maintain cost controls, portioning, and consistent quality. Ensure compliance with all health and safety regulations, including proper receiving, storage, labeling, rotation, sanitation, and temperature control. Supervise and maintain kitchen equipment, cleanliness, and organization, reporting repairs and ensuring daily line checks and inventories are completed. Organize culinary team shifts to provide full coverage and manage payroll costs effectively. Lead and conduct pre-shift meetings with kitchen and front of house service teams to align communication and service standards. Support special events, promotions, VIP functions, and unique menu requests as required. Perform other duties as assigned to meet the operational needs of the kitchen and property. Assist Executive Chef in budgeting, forecasting and menu costing. EDUCATION/EXPERIENCE Must be 18 years or older. High school or equivalent education required. Either graduated from an accredited culinary institute with 2 years of proven experience in fine dining or 4 years' experience in the culinary, food and beverage, or related professional area. REQUIREMENTS Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary. Perform mathematical calculations including but not limited to conversion of recipes, inventories, food costing menu items, etc. Kitchen terminology required. Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification. Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet. PHYSICAL DEMANDS Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°ree;F and kitchens up to +110°ree;F) for extended periods. Must be able to stand and walk for the majority of an 8-hour shift or longer. Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces. Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.). Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments. Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. WORK ENVIRONMENT Energetic environment where multiple tasks are being performed at the same time. Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils. Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort. ***Housing options may be available RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that: Receipt of the does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will. The provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions. Job duties, tasks, work hours and work requirements may be changed at any time. Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort. I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours . Currently, 401K Match is $0.50 on the $1.00 of an employee's contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

OBJECTIVE The Chef de Cuisine is responsible for leading the culinary operations of the kitchen, ensuring the highest standards of food quality, presentation, and consistency. This role is responsible for menu development and cost control while maintaining compliance with health, safety, and sanitation standards. The Chef de Cuisine prioritizes training and mentorship of the culinary team, ensuring continual improvement in culinary skills, consistency in standards, and opportunities for professional development. The position plays a critical role in aligning the culinary concept with the overall guest experience. ESSENTIAL JOB FUNCTIONS Recruit, train, mentor, and supervise culinary staff, ensuring proper preparation, safety, and adherence to brand standards. Provide ongoing performance feedback, coaching, and discipline as needed. Oversee food quality by sourcing, inspecting, and selecting only the freshest and highest-grade ingredients. Ensure recipes, specifications, and production standards are consistently followed. Develop, maintain, and update menus, recipes, forecasts, and plating standards; collaborate with the Executive Chef to create innovative offerings and seasonal specials. Monitor business levels and adjust as needed to maintain cost controls, portioning, and consistent quality. Ensure compliance with all health and safety regulations, including proper receiving, storage, labeling, rotation, sanitation, and temperature control. Supervise and maintain kitchen equipment, cleanliness, and organization, reporting repairs and ensuring daily line checks and inventories are completed. Organize culinary team shifts to provide full coverage and manage payroll costs effectively. Lead and conduct pre-shift meetings with kitchen and front of house service teams to align communication and service standards. Support special events, promotions, VIP functions, and unique menu requests as required. Perform other duties as assigned to meet the operational needs of the kitchen and property. Assist Executive Chef in budgeting, forecasting and menu costing. EDUCATION/EXPERIENCE Must be 18 years or older. High school or equivalent education required. Either graduated from an accredited culinary institute with 2 years of proven experience in fine dining or 4 years' experience in the culinary, food and beverage, or related professional area. REQUIREMENTS Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary. Perform mathematical calculations including but not limited to conversion of recipes, inventories, food costing menu items, etc. Kitchen terminology required. Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification. Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet. PHYSICAL DEMANDS Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods. Must be able to stand and walk for the majority of an 8-hour shift or longer. Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces. Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.). Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments. Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. WORK ENVIRONMENT Energetic environment where multiple tasks are being performed at the same time. Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils. Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort. ***Housing options may be available RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that: Receipt of the does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will. The provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions. Job duties, tasks, work hours and work requirements may be changed at any time. Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort. I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours . Currently, 401K Match is $0.50 on the $1.00 of an employee's contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Description OBO Italian Table and Bar A Selland Hospitality Group Restaurant OBO Italian Table and Bar is a great place to thrive and grow, offering employees a chance to build a career while doing what you love. Our team members embody our core values of gracious hospitality, culinary excellence, genuine teamwork, persistent improvement and take pride in everything they do. Benefits & Perks of working for our team: $71,000-$84,000/yr FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Full-Time Employment Career growth potential Flexible Schedule Paid Sick Leave Paid Time Off - with PTO bonus after 90 days of employment Medical, Dental, Vision Benefits Holiday Pay Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! Requirements Position Summary: The Sous Chef is responsible for maintaining the Kitchen's overall efficiency and organization of its hourly team to meet the demand of the Restaurant's services. In addition, the Sous Chef must ensure that the Restaurant's food quality & customer satisfaction continue to meet or exceed the Restaurant's standards. The Sous Chef ensures that all Food Items are properly received, stored, cleaned, prepared, and executed according to company Standards and Brand. The Sous Chef has the knowledge of and ensures that the entire team practices sanitary food handling in the kitchen at all times. The Sous Chef acts a primary leadership position in the Kitchen at all times and exudes professional leadership at all times and in all instances. Required Job Skills: 2 + years of previous experience as an Executive Chef or Sous Chef in a full-service or Café style restaurant is a must!! Must have quality knife skills and work safely. Excellent knife skills Able to communicate verbally in an articulate manner. Has prior experience training team members. Extensive knowledge of safe food handling Must be able to work varied hours/days as business dictates- Candidates will not be considered unless they have open availability. Must be at least 18 years of age Must have reliable transportation to work. COME BE A PART OF OUR TEAM! HOSPITALITY. EXCELLENCE. TEAMWORK. IMPACT. PRIDE. Thank you for considering a career with Selland Hospitality Group! Salary Description $71,000 to $84,000 per year

Job Description Why Join Our Team? Industry-Leading Compensation Package Up to 10% of the base salary in performance-based bonuses Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities Culinary Leadership & Execution Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency Lead and oversee food production, ensuring dishes meet our brand and presentation standards Expedite orders to maintain a smooth, efficient, and timely service flow Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness Assist in creating and executing daily specials that align with seasonal trends and guest preferences Ensure all recipes, plating guides, and portioning are followed to maintain consistency Team Development & Kitchen Culture Train, mentor, and inspire kitchen staff to meet our high culinary standards Ensure strong communication and teamwork between BOH and FOH teams Foster a collaborative and energetic kitchen environment that promotes growth and excellence Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency Operational & Financial Performance Monitor and manage labor, food costs, and inventory to stay within budget parameters Implement waste reduction and portion control strategies to optimize efficiency Work closely with the purchasing team to ensure the highest quality ingredients are sourced Review monthly P&L statements and assist in addressing variances Safety, Compliance & Cleanliness Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines Maintain a clean and organized kitchen, ensuring all food is properly stored and handled Ensure all kitchen equipment is properly maintained and in safe working conditions Supervise kitchen closing procedures to ensure readiness for the next day's service What We're Looking For 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment Strong understanding of kitchen operations, food cost management, and inventory control Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine Ability to execute all kitchen positions and support line staff during peak hours Exceptional knife skills and ability to train others in proper techniques Strong leadership, communication, and problem-solving skills SERV Safe Management Certification (or equivalent to state regulations) Ability to work nights, weekends, and holidays in a fast-paced environment Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

We recruit the best talent and invest in their ongoing development, through training and mentoring. We provide opportunities to work across our national network. dnata catering U.S. is looking for a Regional Executive Chef our team. The Regional Executive Chef at dnata Catering USA is a senior culinary leader responsible for overseeing multi-unit culinary operations, R&D product development, and menu innovation across the region. This role ensures the delivery of exceptional inflight dining experiences through operational excellence, standardization, culinary creativity, and cross-functional collaboration. The Regional Executive Chef provides strategic leadership to Executive Chefs, Sous Chefs, culinary teams, and production staff across assigned kitchens, while driving consistency, quality, and efficiency in all culinary processes. This position works closely with Operations, Quality Assurance, Commercial, Purchasing, and the Corporate Culinary Team to deliver world-class, cost-effective, and customer-centric food products. What We Offer? • Salary Range: $100k - $160k annually •Comprehensive Benefits Package: Full-time employees are eligible for 401(k) and healthcare benefits including Free Medical, Dental & Vision • Complimentary Daily Meals: Enjoy breakfast, lunch, and dinner during your shift Why Join dnata Catering? • Purpose-Driven Work: Be part of a mission to deliver on the promises our customers make, guided by our values of safety, respect, teamwork, and innovation. • Career Growth & Recognition: Accelerate your career with structured development programs, mentorship, and our Najm recognition platform that celebrates performance and service excellence. • Inclusive Culture: Thrive in a collaborative, people-first environment where your voice matters, your contributions are valued, and your future is supported Accepting applications until: February 28, 2026 You Will Key Responsibilities Culinary Leadership & Operations • Lead and support Executive Chefs and culinary teams across multiple kitchens to ensure consistent production of high-quality meals that meet customer specifications and dnata standards. • Oversee daily food preparation, cooking, and presentation while ensuring flawless execution during high-volume airline catering production. • Enforce strict adherence to hygiene, food safety, HACCP, GMPs, and MEDINA Quality Food Assurance requirements. • Maintain full compliance with Food Ready Times (FRT), production schedules, and exact airline order quantities. • Drive productivity improvements, labor cost controls, and efficiency in high-volume operations. • Prevent overproduction by producing to exact order numbers and monitoring waste, yields, and batch accuracy. • Ensure seamless internal supply chain support to dish-out, cold assembly, hot kitchen, and tray setup areas. • Conduct daily shift meetings, communicate operational priorities, and maintain strong departmental coordination. Menu Development, R&D, and Innovation • Lead regional support for new menu design, recipe development, flavor profiles, and plating concepts tailored to each airline's brand and service class. • Manage menu costing, labor man-minute calculations, raw material costing, and production viability for all new dishes and menu cycles. • Develop and test production yields, validating assumptions against real kitchen output across multiple stations and regions. • Oversee the creation of marketable, innovative food concepts aligned with global culinary trends, consumer insights, and airline expectations. • Conduct modality testing, tasting panels, product cuttings, and culinary presentations for both internal and customer stakeholders. • Maintain and support the recipe database, ensuring accuracy in recipes, yields, batch conversions, and costing data. • Ensure all new recipes meet HACCP, food safety, and operational feasibility standards. Cross-Functional Collaboration • Partner with Purchasing to source required raw materials, proteins, produce, tray setup items, and specialty ingredients aligned with quality and cost targets. • Ensure Receiving Departments fulfill requisition orders accurately and consistently. • Collaborate with Operations leadership to support project timelines, new business launches, client onboardings, and regional process rollouts. • Work closely with Quality Assurance to document, standardize, and implement new procedures or updates to existing workflows. • Support the Head of Culinary on national and regional culinary initiatives, special projects, and customer onboardings. Standardization, Process Improvement & Documentation • Develop, improve, and implement Standard Operating Procedures (SOPs) for all culinary and R&D production workflows. • Drive Lean Manufacturing principles, continuous improvement initiatives, and process optimization across all units. • Standardize production portfolios including preservation methods, food hygiene practices, and product specifications. • Maintain R&D kitchen environments, equipment readiness, ingredient inventory, and documentation accuracy. Training, Development & Leadership • Provide ongoing training, coaching, and development for chefs, cooks, and culinary support staff. • Conduct on-the-job training for new recipes, plating, batch preparation, and equipment usage. • Foster a culture of culinary excellence, safety, teamwork, and performance management. • Serve as a liaison between regional culinary teams and corporate leadership to align strategies and ensure consistent execution. Nonessential Functions • Perform other related duties as assigned by senior leadership. You Have Education • Bachelor's Degree in Culinary Arts or related field preferred. • Associate Degree with 10+ years of high-level culinary leadership accepted. • ServSafe Manager Certification (or equivalent) required within 90 days. Experience • Minimum 10 years of culinary leadership, including experience in high-volume food production. • At least 5 years of airline catering experience strongly preferred. • Experience in Michelin-starred or highly reputable culinary institutions desired. • Prior experience in a MEDINA Quality Food Assurance kitchen preferred. • 2+ years of R&D, menu development, or culinary innovation experience preferred. Skills & Competencies • Expert knowledge of international cuisine, ingredients, and global food trends. • Strong recipe development, menu engineering, costing, and yield management skills. • Skilled in culinary artistry, creativity, plating, flavor development, and texture execution. • Proficiency in MS Office (Word, Excel, PowerPoint), costing tools, and recipe management platforms. • Strong analytical skills and strategic thinking capabilities. • Excellent interpersonal, leadership, and communication skills with both internal and external customers. • Ability to travel across assigned regions as needed. • Valid food handler's certification or equivalent. Incident response Ensure threats, knives and breaches are handled in a timely manner and investigated properly to determine root cause and corrective action. Intellectual/Social demands: While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant attendance and punctuality - Is consistently at work and on time. Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan. Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly. Physical demands: While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and /or move up to 30 pounds. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly. Work environment: The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud dnata's Competencies Required to be Successful in the Job: There are two aspects to working as effectively as we can: our people and our results. Our eight competencies are designed to help you focus on these aspects: Delivering: Does what they say they will. And they balance the needs of our customers' needs with our business's needs. Drive Always gets the job done. And still put the needs of our business first. Open to opportunity: Adapts when plans change. Is open to new ideas. Makes suggestions that will help shape our culture. Business thinking: Understand our business. Uses this understanding in their day-to-day work and plans for the future. Collaborate: Look for solutions that work for themselves, their team, and the whole organization. Engaging others: Acts in a way that gets others on board - and when things don't go to plan, they deal with conflict in the right way. Provide direction: Share plans with others. Tracks how each project is progressing. Gives constructive feedback during, and after, each project. Developing talent: Self-aware. Always learning. Always developing. And always helping others to develop, too. dnata Catering's Core Values At dnata Catering, our people and operations are guided by six global values that shape how we work every day: • Safety - We put the well-being of our people and operations first, encouraging everyone to speak up for safety. • Performance-Driven - We set ambitious goals and consistently strive to exceed them. • Respect - We care for our people, our environment, and our brand, treating everyone with dignity. • Service Excellence - We deliver reliable, high-quality service in every interaction. • Delighting Customers - We create extraordinary experiences that go beyond expectations. • Imagination - We embrace innovation and adapt to meet the needs of tomorrow. What This Means for You Joining dnata Catering means being part of a people-first culture that values respect, quality, and innovation. Our teams work together to deliver outstanding culinary experiences, solve problems proactively, and continuously improve to serve our airline customers worldwide. Diversity Matters We believe that diversity and inclusion are fundamental to creating a strong workplace and community. At dnata, we're proud that our workforce is as diverse as the customers we serve. And we're committed to nurturing your talent with mentoring, volunteer and professional development opportunities. We welcome everyone. Our employee resource groups are one of the many ways we champion diversity and inclusion at dnata. Notice Regarding Background Checks in California Pursuant to the California Investigative Consumer Reporting Agencies Act (Cal. Civ. Code §1786 et seq.), dnata Catering may obtain an investigative consumer report (background check) on applicants or employees for employment purposes. Such a report may include information about your character, general reputation, personal characteristics, or mode of living. You have the right, upon written request, to receive a copy of any report obtained and a summary of your rights under California law. You also have the right to inspect or obtain a copy of your file maintained by the consumer reporting agency that prepares such reports, as provided under Cal. Civ. Code §1786.22.

Apply today to join our management team! As our Sous Chef you are part of our team of teams. You are passionate about the craft, a true culinarian and have a deep respect for the ingredients and are a master of technique. The Punch Bowl Social menu features crave-worthy, made-from-scratch American diner-inspired dishes. We have a deep appreciation for each ingredient and stay grounded in the familiar - while simultaneously pushing ourselves to stay ahead of the curves and trend, but in our own unique way. What's in it for you: Benefit Package Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance 401K Plan Flexible Vacation Policy Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Pay Range $65,000- $70,000 per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience. Value for high quality food and beverage, and appreciation for the technique associated with production. Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community. What you'll be doing: Managing Prep Lists Banquet Preparation and execution Daily Line Checks Ensuring all Safety and Sanitation Compliance & EcoSure Compliance Ordering and Invoicing Overseeing recipe adherence and execution Overseeing Expo Conducting Transitional Walkthroughs Product Storage Management and Organization Coaching and developing team members Managing schedules for BOH team members Follow us @punchbowlsocial or check us out at punchbowlsocial.com *** Must be 21 years old and over *** This posting is expected to close by 01/31/2026 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description $65,000- $70,000

You will play a key role in menu development, team leadership, and day-to-day kitchen operations, while fostering a collaborative culture with front-of-house management. This position reports directly to the Executive Chef and operates within the Culinary Services leadership structure under the Culinary Director. We take great pride in our diverse and innovative dining venues and our commitment to outstanding service. If you are energized by creating memorable dining experiences and building meaningful connections with residents, we invite you to apply Exceptional Benefits: Enjoy a comprehensive benefits package including: Medical, Dental, & Vision Insurance (Full-Time) Paid Time Off (Vacation accrues from day one!) 401(k) with 6% Company Match Tuition Reimbursement Employee Assistance Program FREE Employee Clinic Visits (up to 6 per year) FREE telemedicine for family members And much more! Work-Life Balance: Flexible schedules with no late nights! Growth Opportunities: Explore continuing education opportunities for yourself and your family members. What You'll Do: Collaborate with the Executive Chef to source fresh, high-quality ingredients and develop innovative menus and signature dishes Lead by example with a strong passion for cooking, creativity, and presentation Support and mentor culinary team members through hands-on leadership, training, and coaching Ensure consistency and quality in the preparation and presentation of all à la carte and event menu items in accordance with established recipes and standards Maintain strong working partnerships with front-of-house management to deliver a seamless dining experience Prepare and serve food as needed, stepping in wherever support is required Coordinate kitchen staffing and scheduling as assigned to ensure efficient operations Oversee inventory management, including ordering, stock rotation, and equipment accountability Ensure all kitchen equipment is maintained in proper working order Enforce best practices for food safety, sanitation, and workplace safety Ensure meals and catered events are executed accurately and on schedule Perform multi-functional duties related to food preparation, sanitation, and opening/closing procedures Assist with the recruitment, selection, scheduling, and training of culinary team members Build positive, lasting relationships with residents through engagement and service excellence Partner with the Director of Culinary Services to support budgeting, forecasting, and cost controls What You'll Bring: Minimum of three years of high-volume Sous Chef experience preferred Proven leadership skills with the ability to motivate and manage culinary teams in a high-pressure environment High energy, creativity, and a genuine passion for food and hospitality Strong commitment to quality, service excellence, and resident satisfaction Who We Are: A beautiful 60-acre Life Plan Community, or CCRC, that offers senior living at the highest level of independence - with unmatched amenities, fine dining, and refined décor - as well as a full continuum of care that includes Independent and Assisted Living, Memory Care, Long-Term Care and Rehabilitation. Cypress Cove enjoys a resident-staff rapport that is engaging and friendly. As much as our residents LOVE to live here, YOU will LOVE to work here! EOE/Drug-Free & Tobacco-Free Workplace

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionResponsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. Responsibilities Set up of written duty rosters for the kitchen staff Organizing, managing and motivating the kitchen employees Preparation and distribution of all daily meals including set up of the breakfast buffet according to the food manual Responsible for the implementation and maintaining of the company's standards in the food department Responsible for the implementation of a correct food schedule for the staff, according to the corporate staff food standard Responsible for all food and kitchen purchase orders in cooperation with the Hotel Manager Responsible for the food stores, adjusted to the number of guests Responsible for the correct handling and storing of all food stock, cleaning products and all equipment in the food department Responsible for impeccable cleanliness, hygiene and tidiness in the kitchen area Active cost controlling and maintaining food cost Responsible for correct monthly inventory of food stock as per the company's instructions Continuous training of all kitchen employees Responsible for the implementation of the correct appearance, as well as the standard of personal hygiene of the kitchen employees Active presence at official occasions and events A regular presence in the restaurant to obtain feedback from the guests by active communication Requirements Fluently spoken English Hospitality Management degree Previous experience in a similar role Proven ability to effectively build and foster a team environment Ability to make decisions in a fast-paced environment Excellent problem solving/decision-making skills Demonstrated commitment to customer service Pleasant and communicative character Professional attitude and appearance Reliability and hard work Great team spirit Benefits Seasonal or permanent employment Competitive salary and bonuses Accommodation and meals Health insurance Flight tickets

Job Description Lead Culinary Excellence at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Chef de Cuisine, you will be responsible for leading daily kitchen operations, ensuring that all dishes meet our signature high-quality standards, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Menu Execution Oversee daily kitchen operations to ensure flawless execution, consistency, and presentation Develop and execute creative, seasonally inspired menus aligned with THE ONE GROUP's brands Ensure every dish meets THE ONE GROUP's premium quality standards and reflects our commitment to excellence Team Management & Development Train, mentor, and evaluate kitchen staff, fostering a positive and team-oriented work environment Set clear expectations for performance, professionalism, and culinary innovation Ensure proper scheduling and labor compliance, including meal and rest breaks Operational & Financial Performance Manage inventory, food ordering, and cost control to maintain efficiency and profitability Monitor waste reduction strategies and optimize portion control Ensure compliance with food safety, sanitation, and California labor laws Guest Experience & Collaboration Work closely with the front-of-house team to deliver a seamless dining experience Act as a culinary ambassador, engaging with guests and VIPs when needed Collaborate with the management team to uphold THE ONE GROUP's reputation for exceptional hospitality Safety & Compliance Maintain strict adherence to health and safety standards, including food safety regulations Ensure all kitchen equipment is properly maintained and in safe working conditions Enforce workplace safety policies and best practices What We're Looking For 5+ years of culinary experience in a high-volume, upscale restaurant, with 4+ years in a leadership role Expertise in modern cooking techniques, menu development, and quality control Proven ability to train, motivate, and lead a diverse team Strong business acumen with experience in food cost management and operational efficiencies Knowledge of health and labor laws, including compliance with fair pay and scheduling regulations SERV Safe Food Manager Certification (or equivalent as per state law) Exceptional communication and problem-solving skills Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Busch Gardens is a place of thrills, fun and positive, lasting memories. And that's just what its like to work here! As a key member of our team, you'll play a major role in bringing happiness and excitement to people from around the world. If you're dedicated, dependable and driven to deliver exceptional guest service, this is a place for you! What you get to do: You'll oversee all daily Culinary Operations of Restaurants, Carts & Kiosks, Specialty Snacks, Banqueting, Catering, & Consumer events. You will be involved with menu design, planning and operational execution. Ultimately, you will be the face of the Food Program and will also be required to engage with social media marketing department to create fun, creative items to market to guests. You will also: Oversees all daily Culinary Operations Manage all kitchen (back of house) staff including the Sous Chefs, production bakery staff and all line cooks Oversee the Production Bakery Responsible for producing a cost-effective, high-quality product in all locations. Report into the VP of F&B and must maintain a cooperating relationship with the F&B Director and other heads of departments. Responsible for food cost and recipe management along with food safety protocols and cleanliness. Leads menu planning and seasonal food items Responsible for food inventories in-Park and in the warehouse Responsible for training of new cooks in collaboration with the Sous Chef Involved in Event menu planning & execution Responsible for Food & Beverage safety standards and protocols Responsible for training and development of staff What it takes to succeed: 3+ years' experience as an Executive Chef or Executive Sous Chef in a high-volume atmosphere or similar multi-outlet venues Chef experience in a Theme Park preferred Advance knowledge in Food Cost & Inventory Management, and Menu Engineering Advance knowledge of Culinary Food & Safety Protocols Menu planning and engineering experience Experience in running a Culinary “Back-of-house” P&L Working knowledge of Microsoft programs such as Excel and Outlook Supporting multiple venues within the park working both indoors and outdoors daily. Administrative and strategic menu work in an office setting as required Administrative Duties to include: Costing out menus, turning in event recaps with proper costs, documenting and holding Ambassadors accountable, and all other paperwork as required May stand, walk, and move swiftly for several hours at a time; and required to lift up to 50 lbs. Must be able to work evenings, weekends and holidays and be available for on call status as needed May require travel to other park locations Must adhere to the Parks time and attendance policy Flexible and solution-driven with strong organizational, multi-tasking and time- management skills Outstanding communication and interpersonal abilities Proven supervisory skills Strong and consistent customer service orientation The perks of the position: Paid Time Off Complimentary Park Tickets and Passes Park Discounts on Food and Merchandise Medical, Dental, and Vision Insurance 401K Retirement plan Voluntary Insurance Life Insurance Disability Benefits Tuition Reimbursement Dependent and Health Care Flexible Spending Accounts Employee Assistance Program Legal Assistance Plan EEO Employer: SEAWORLD PARKS & ENTERTAINMENT IS AN EQUAL OPPORTUNITY EMPLOYER. ALL APPLICANTS WILL BE CONSIDERED WITHOUT REGARD TO AGE, RACE, COLOR, RELIGION, SEX, NATIONAL ORIGIN, SEXUAL ORIENTATION, PREGNANCY, GENDER IDENTITY OR EXPRESSION, DISABILITY OR COVERED VETERAN STATUS.

Job Description Everest Restaurant in Hollywood, FL is looking for one chef to join our 65 person strong team. We are located on 349 Johnson St Unit 3. Our ideal candidate is self-driven, motivated, and hard-working. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a chef is a plus We are looking forward to receiving your application. Thank you.

> Employees Apply Here" onclick="window.location.href = '****************************** InternalUser=true&locale=en_US/';"/> Chef- 90348641 - Chicago Company: Amtrak Your success is a train ride away! As we move America's workforce toward the future, Amtrak connects businesses and communities across the country. We employ more than 20,000 diverse, energetic professionals in a variety of career fields throughout the United States. The safety of our passengers, our employees, the public and our operating environment is our priority, and the success of our railroad is due to our employees. Are you ready to join our team? Our values of 'Do the Right Thing, Excel Together and Put Customers First' are at the heart of what matters most to us, and our Core Capabilities, 'Building Trust, Accountability, Effective Communication, Customer Focus, and Proactive Safety & Security' are what every employee needs to know and do to be most impactful at Amtrak. By living the Amtrak values, focusing on our capabilities, and actively embracing and fostering diverse ideas, backgrounds, and perspectives, together we will honor our past and make Amtrak a company of the future. SUMMARY OF DUTIES: The Chef/Line Cook is responsible for meal preparation in the kitchen on board our dining cars. The Chef/Line Cook must have the ability to offer our passengers a wide variety of full-course meals that are freshly prepared in our kitchens. They must assist with loading/unloading, verification, handling and storage of all food and service products as well as cooking, plating, supplies, food prep, pantry, and providing to the servers all items on the current menu. They will wash any and all utensils, pots and pans, and will keep the entire lower level of the car clean. ESSENTIAL FUNCTIONS: * Prepare full-course meals for Amtrak passengers. * Assist with all phases of meal preparations. * Wash all items used in the preparation of meals in compliance with FDA sanitation regulations and standards. * Must complete all end-point duties. MINIMUM QUALIFICATIONS: * Previous work experience in a restaurant as a Chef/Line Cook. * High School Diploma/GED COMMUNICATIONS AND INTERPERSONAL SKILLS: Must have excellent written and oral communication skills. The hourly range is $21.00 - $21.00 (with opportunity for increases, as per the applicable collective bargaining agreement, after beginning employment). Amtrak offers a comprehensive benefit package that includes health, dental and vision plans; wellness programs; flexible spending accounts; 401K retirement plan; life insurance; paid time off; reimbursement of education; Public Service Loan Forgiveness eligibility; Railroad Retirement sickness and retirement benefits; and rail pass privileges. Some benefits are subject to the collective bargaining agreement. Learn more about our benefits offerings here. Requisition ID:165745 Posting Location(s):Illinois Relocation Offered:No Travel Requirements:Up to 100% You power our progress through your performance. We want your work at Amtrak to be more than a job. We want your career at Amtrak to be a fulfilling experience where you find challenging work, rewarding opportunities, respect among colleagues, and attractive compensation. Amtrak maintains a culture that values high performance and recognizes individual employee contributions. Amtrak is committed to a safe workplace free of drugs and alcohol. All Amtrak positions requires a pre-employment background check that includes prior employment verification, a criminal history check and a pre-employment drug screen. Candidates who test positive for marijuana will be disqualified, regardless of any state or local statute, ordinance, regulation, or other law that legalizes or decriminalizes the use or possession of marijuana, whether for medical, recreational, or other use. Amtrak's pre-employment drug testing program is administered in accordance with DOT regulations and applicable law. In accordance with DOT regulations (49 CFR § 40.25), Amtrak is required to obtain prior drug and alcohol testing records for applicants/employees intending to perform safety-sensitive duties for covered Department of Transportation positions. If an applicant/employee refuses to provide written consent for Amtrak to obtain these records, the individual will not be permitted to perform safety-sensitive functions. In accordance with federal law governing security checks of covered individuals for providers of public transportation (Title 6 U.S.C. §1143), Amtrak is required to screen applicants for any permanent or interim disqualifying criminal offenses. Note that any education requirement listed above may be deemed satisfied if you have an equivalent combination of education, training and experience. Amtrak is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race/color, to include traits historically associated with race, including but not limited to, hair texture and hairstyles such as braids, locks and twists, religion, sex (including pregnancy, childbirth and related conditions, such as lactation), national origin/ethnicity, disability (intellectual, mental and physical), veteran status, marital status, ancestry, sexual orientation, gender identity and gender expression, genetic information, citizenship or any other personal characteristics protected by law. > Employees Apply Here" onclick="window.location.href = '****************************** InternalUser=true&locale=en_US/';"/>

Job Description Job Purpose: The Chef Manager is responsible for supporting the direction and delegation of duties, and performance results under the directives of the District Manager and the operations team. The Chef Manager is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and D365 specifications associated with Air Culinaire Worldwide food production orders. They will facilitate and in a hands-on manner, direct and coordinate the physical duties and orchestration of Air Culinaire activities and job functions in support of his or her District Manager. The Chef Manager conducts these duties and initiatives in a manner that's aligned and compliant with company policy and procedures and verifies his or her markets qualitative and financial P&L performance and scheduled profitability. The Chef Manager will drive all performance and efficiency standards within the market and assist the District Manager and his/her team in achieving the company's mission and operational The Chef Manager will be an on-site problem solver in the event of situations arising that requires immediate action, and the Executive Chef will be the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Chef Manager will also be directly accountable for the execution of local sales and promotional efforts, client engagement, personal relationships, and outstanding customer service and client loyalty performance standards. The Chef Manager will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, world-class Guest Service, and employee/customer relations. Responsibilities and Associated Duties: Under the direction of the District Manager, the Chef Manager will be responsible for managing the quality of work performance of the team while supporting global communications, operations standards and delivery of business functions in his or her market, to meet the demands of our clientele, as well as the market performance expectations of Air Culinaire; this includes assurance of performance standards, product specifications, accuracy, training and upholding the culinary expertise required in all kitchens. The Chef Managers primary responsibility is to manage all aspects of the kitchen and culinary staff. In addition, the Chef Manager will manage the kitchen food purchasing, specifications, labor and culinary operations to achieve the highest quality of cuisine and profitability while maintaining Air Culinaire Worldwide Standards. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The Chef Manager will support the District Manager, and Senior Director of Operations and Sales team to consistently communicate, report, collaborate and adhere to procedures to deliver exceptional guest experiences to every client within the Air Culinaire system. ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. Measures of Success: - Sales & Service Goals- success will be measured using the “Local Sales Plan”, which are established by the Sales team annually, just prior to the new Fiscal Year starting which include: - Recruit new top performing team members as well as directing new Catering Revenue Streams and Aviation Catering Clients - New Sales & Service Opportunities directly or through Catering Specialists & Sales team. - Specific Job Responsibility Performance through communication, collaboration and attendance of all required meetings, training sessions and succession planning initiatives - Stellar Guest-Customer Service & Achieving Monthly Reports & Operational Success in Minimum Standard Performance ratings. - Integrity & Accountability in Service, Communication, Client Relations & Revenue Generation Performance Metrics - Entrepreneurial Spirit - Teamwork & Team Building Commitment to consistently improve local operational performance & standards. Knowledge, Experience and Skill Requirements: • Responsible for supporting District Manager's operational directives, kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements. • Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services. • Manager is to be compliant with State labor law on the employee's right to take a meal break, and a rest break, where applicable. Required documentation is to be completed and maintained per labor law and/or company policy. • Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records. • Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately. • Responsible for supporting the District Manager in maximizing the kitchen's financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets. • Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer communication, relations, satisfaction, and timely delivery. • Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures. • Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services. • Supports District Manager in Investigating and resolving food and service-related complaints and Process Events • Manages the HACCP, health and safety regulations standards required in their market. • Assists District Manager in communicating, implementing, and enforcing corporate policies and procedures. • Supports District Manager in Sales & Marketing initiatives as directed by the Company. • Supports District Manager in communicating and maintaining client relationships with local client base. • Directly manages and enforces Air Culinaire' s Standard Operating Procedure (SOP) as the primary operations document while business operations. The SOP contains specific procedures that provide consistent service levels for clients, as well as provides internal communication/reporting timelines and methods. • Report timesheets, operations checklists, and operational performance reports for DM, for all personnel as needed for operations and payroll purposes. Requirements: • A culinary degree or equivalent experience in a professional kitchen environment within catering or fine dining establishment is required. • A current Serve Safe Food Handling Certificate and Allergen Certificate. • Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. • Other required experience includes food and equipment safety as well as strong knowledge of food production. • Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs. • Must have demonstrated the ability to manage and maintain customer accounts, as well as pay attention to detail. • Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, disciplining, performance reviews, cross-training and employee development. • The Chef Manager must have an excellent driving record and valid driver's license and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings. Benefits Package: Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment. 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. Plan entry is the first day of the month following 30 days of employment. Three (3) medical plans to choose from, with an excellent employer contribution. Available Dental and Vision insurance Company paid basic life insurance, with the option to elect additional voluntary term life. Company paid short-term and long-term disability insurance. Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance. Health Savings Account and Flexible Spending Account available (for eligible plans) Generous Vacation Program for full time employees Employee Assistance Program (EAP) See our benefits here 2026 Benefits Guide Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide Final candidate for the position will be required the following: Pre- employment criminal background check Pre-employment Drug Test MVR (if applicable to the position) E-Verify Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. ___________________________________________________________________________________________________________________________________________________________________________ Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.