Chef jobs in Arkansas - 170 jobs

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Current University of Arkansas System employees, including student employees and graduate assistants, need to log in to Workday via MyApps.Microsoft.com, then access Find Jobs from the Workday search bar to view and apply for open positions. Students at University of Arkansas System will also view open positions and apply within Workday by searching for "Find Jobs for Students". All Job Postings will close at 12:01 a.m. CT on the specified Closing Date (if designated). If you close the browser or exit your application prior to submitting, the application process will be saved as a draft. You will be able to access and complete the application through "My Draft Applications" located on your Candidate Home page. Closing Date: 03/31/2026 Type of Position: Staff - Skilled Labor Workstudy Position: No Job Type: Regular Work Shift: Sponsorship Available: No Institution Name: University of Arkansas Pulaski Technical College University of Arkansas - Pulaski Technical College at North Little Rock is an integral part of the Arkansas Technical and Community College System maintained by the State of Arkansas. The college is governed by the University of Arkansas System Board of Trustees and a seven-member Board of Visitors and derives its support largely from student tuition and fees and legislative appropriations. UA - Pulaski Tech, a comprehensive two-year college, offers associate degree and certificate programs for students who plan to transfer to four-year colleges and universities and/or for career preparation and advancement. Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening. To apply for the position, please click the Apply link/button. For general application assistance or if you have questions about a job posting, please contact Human Resources at **************. Department: CAHMI Purchasing Department's Website: Summary of Job Duties: University of Arkansas-Pulaski Technical College (UA-PTC) in Little Rock, Arkansas, is accepting applications for the Sous Chef of Campus Dining in the Culinary Arts and Hospitality Management Institute (CAHMI). The Sous Chef is responsible for the day-to-day food service production of all campus dining events located on and off the college's campuses (i.e., North Little Rock, South Location, Business and Industry Center, and North Little Rock Aviation Location) under the direct supervision of the Director of Campus Dining and events. This includes daily food service at North Little Rock and South locations and catering activities of Campus Dining. The Sous Chef of Campus Dining supervises and prepares menus with efficient cost-effective management. Travel is required but not limited to the South Location, Business and Industry Center, and North Little Rock Aviation Location. GENERAL RESPONSIBILITIES : * Preparing and coordinating of menus for daily food service at the North Little Rock and South locations, as well as the catering of events on all campus locations * Maintain high standards of quality control, hygiene, and health and safety * Be available to work night and weekend shifts involving a flexible work schedule to accommodate events * Ensure that all events/meetings are correctly set-with floor plans for weekly events and prepared event/banquet staff * Supervises and trains team members in the kitchen how to perform their job duties to the best of their abilities, including presentation of food, buffets and retail items in foodservice, and all other areas needed to learn and grow in their position * Ensures food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner * Writes schedules, evaluates, and directs all team members, including work study and practicum students, as assigned * Keeps open verbal and written communication between the management and team members * Takes immediate action on problems that are encountered in the kitchen. Writes and presents disciplinary action as needed * Monitor and control food and labor costs for efficient food service delivery * Complete weekly inventories and maintain records that comply with applicable UA-PTC and government policies * Order ingredients and supplies necessary for catering and food service operations * Maintains equipment in kitchen and service areas and ensures repairs are made in a timely manner * Maintains menu and pricing for POS systems; oversees proper checkout and closing procedures * Work directly with CAHMI faculty/staff/students to cater special events * Maintain appropriate certifications such as ServSafe Manager and American Culinary Federation certifications * Must possess professional verbal and written communication skills, be organized and detail oriented, be flexible and adapt to change * Coordinates with Facilities Management, Information Technology Services, CHARTS, and other functional areas to provide full service hospitality and post event cleaning. * Assist the Director of Campus Dining in all ways necessary to grow and maintain the reputation of CAHMI and UA-PTC by promoting the goals of the school both internally and externally. * Promote the mission of University of Arkansas-Pulaski Technical College. * Other miscellaneous duties as assigned. Qualifications: BENEFITS * Health, Dental and Vision Insurance and Retirement Plan * Opportunities for Certification, Professional Development and ACF Membership * Uniform Provided * Tuition Waiver MINIMUM QUALIFICATIONS: * Five years of applicable foodservice experience with inventory and purchasing knowledge or * Associate's degree in Culinary Arts or a related field from a regionally accredited institution with two years of foodservice experience * Leadership and managerial abilities, including excellent organizational and communications skills * Understanding and commitment to equal access and equal opportunity * American Culinary Federation (ACF) Certified or Certifiable as a Certified Culinarian or higher (CC or CPC) * Commitment to the mission of the comprehensive two-year college and its role in total community development PREFERRED QUALIFICATIONS: * Associate's degree in Culinary Arts or a related field from a regionally accredited institution. * American Culinary Federation (ACF) certified as a Certified Chef de Cuisine (CCC) or higher. * ServSafe certified. Additional Information: Salary Information: 45,000 Required Documents to Apply: Resume Optional Documents: Special Instructions to Applicants Recruitment Contact Information: Human Resources ************************ All application materials must be uploaded to the University of Arkansas System Career Site ***************************************** Please do not send to listed recruitment contact. Pre-employment Screening Requirements: Criminal Background Check, Motor Vehicle Reports Check, Sex Offender Registry University of Arkansas - Pulaski Technical College is committed to providing a safe campus community. Title IX protects the college community from sexual harassment in a school's education programs and activities. This means that Title IX protects the college community in connection with all academic, educational, extracurricular, athletic, and other programs of the school, whether those programs take place in a school's facilities, in college transportation, at a class or training program sponsored by the school at another location, or elsewhere. We conduct background checks for applicants being considered for employment. Background checks include a criminal background check and a sex offender registry check. For certain positions, there may also be a financial (credit) background check, a Motor Vehicle Registry (MVR) check, and/or drug screening. Required checks are identified in the position listing. A criminal conviction or arrest pending adjudication or adverse financial history information alone shall not disqualify an applicant in the absence of a relationship to the requirements of the position. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law. The University of Arkansas is an equal opportunity institution. The University does not discriminate in its education programs or activities (including in admission and employment) on the basis of any category or status protected by law, including age, race, color, national origin, disability, religion, protected veteran status, military service, genetic information, sex, sexual orientation, or pregnancy. Questions or concerns about the application of Title IX, which prohibits discrimination on the basis of sex, may be sent to the University's Title IX Coordinator and to the U.S. Department of Education Office for Civil Rights. Persons must have proof of legal authority to work in the United States on the first day of employment. All application information is subject to public disclosure under the Arkansas Freedom of Information Act. Constant Physical Activity: Standing, Walking Frequent Physical Activity: Lifting, Talking Occasional Physical Activity: N/A Benefits Eligible: Yes

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Thank you for your interest in becoming part of the Oaklawn Team. We have an extraordinary legacy. We are a family with strong core values, providing a new level of excitement for our guests and Team Members as we aspire to be Arkansas' Employer of Choice. We are currently seeking a talented individual to become a Racing Chef. An individual could be successful if they possess the following. ESSENTIAL DUTIES AND RESPONSIBILITIES The Chef is responsible for assisting the Chef in the daily operations of the racing kitchens (Main, Jockey Club, Carousel, etc.) and provides leadership and direction to kitchen personnel including all cooks and dishwashers. Ensures that all recipes, food preparations, and presentations meet specifications and quality. Always presents a friendly and professional image at Oaklawn. The following and other duties may be assigned as necessary: Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Maintains strict confidentiality in all departmental and company matters. Provides impeccable guest service to all guests Assists the Chef with overseeing all food storage preparation and production Ensures that the proper amounts of food have been prepared in accordance with the production sheets. Trains all line cook employees the skills required of their specific position, including but not limited to: the use and care of the equipment, the use of knives and other culinary tools. Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance. Verifies that kitchen staff follows all recipes and portion servings correctly. Ensures that kitchen, dish, and storage areas are clean and organized. Places food and supply orders as needed. Receives orders and verifies invoices and ensures quality and freshness of merchandise. Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction. Ensures optimum staffing levels by coordinating the schedules of the staff. Maintains a safe, orderly and sanitized kitchen. Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality. Achieves financial objectives by monitoring labor and food costs to budgetary requirements. Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures. Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. Instrumental in organizing an efficient flow of production. Checks all daily events, delegates and follows up. Maintains menus and food quality up to standards. Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. Directs activities to one or more workers assisting with preparing and serving meals. Completes required daily financial tools and reports. Follows established procedures and policies of the Oaklawn Racing Casino Resort. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Associates Degree in Culinary Arts or related field preferred. Minimum of four years culinary cooking experience in a multiple food venue environment preferred. One year in a supervisory capacity. Experience in a full-service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety Must be able to handle several projects and tasks at the same time. Must be able to perform the physical job duties of all Food & Beverage team members. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. Manages work procedures and expedites workflow. Provides coaching and counseling to team members. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Employee must be able to qualify for licenses and permits required by federal, state and local regulations. Must possess a valid driver's license and have acceptable driving history as determined by Oaklawn Jockey Club. OAKLAWN IS AN EQUAL OPPORTUNITY EMPLOYER. It is Oaklawn's intent to provide a drug-free, healthy, safe and secure environment for our Team Members. All applicants must complete a pre-employment drug screen and background check.

Maintaining control and performance standards in Steakhouse and Banquet kitchen areas. All functions will be performed within the guidelines of the Saracen Casino Resort policies and procedures, Internal Control Standards and objectives. ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES Maintain a consistent high level of food quality and guest service, maintaining food, labor, and other expenses at budgeted levels Maintain cleanliness of all back of the house areas Keep equipment in proper working order Complete financial analysis and reports as assigned Develop and maintain a positive work environment throughout the back of the steakhouse kitchen areas Communicate and work closely with front of the house management to ensure a quality employee-guest experience Provide adequate training and tools for employees so they may effectively perform necessary job duties Meet the attendance guidelines of the job and adhering to departmental and company policies. Adheres to regulatory, departmental, and company policies in an ethical manner Outstanding example of and a credit to Saracen Casino Resort Provides exceptional customer service to all patrons and communicates in a pleasant, friendly, and professional manner at all times. Maintains a professional work environment with supervisors and staff. Attends all necessary training meetings. Assist in other projects, as directed. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by 24-hour schedule. QUALIFICATIONS/REQUIREMENTS The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily. Must be a minimum of 21 years of age or older upon employment. High School Graduate with two-year Culinary Arts School or equivalent technical training in Food & Beverage Five years of restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant environment Knowledge of food and labor costs Budget and P&L knowledge and experience Proven performance in implementing and maintaining food production operational standards. Familiarity with MS Word, Excel, and Outlook is a plus Team Player Must present a well-groomed and professional appearance. Must possess excellent communication skills. Must be able to read, write, speak and understand English. Must be able to respond to visual and oral cues. Ability to write routine correspondence and to speak effectively to the public, employees and customers. Must have the ability to deal effectively and interact well with the customers and employees. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. Must be able to be approved for and maintain a valid gaming license. Work nights, weekends and holidays as required. Employment is contingent upon a favorable outcome of a background investigation and drug screening PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Must be physically mobile with reasonable accommodations and be able to maneuver to all areas of the casino. Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust. Respond to visual and oral cues Operate in mentally and physically stressful situations Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment Must be able to stand, walk, and move through all areas of the casino. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations. Saracen Casino Resort is an Equal Opportunity Employer.

Role OverviewLet your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day. A sign on bonus may be available for this position Sodexo is seeking a dynamic and experienced Executive Chef 1 at Jefferson Regional Medical Center located in Pine Bluff, Arkansas. Pine Bluff is less than one hour from Little Rock, Arkansas. Jefferson Regional Medical Center is a 471-bed hospital with a cafeteria offering an action station and Sodexo's Simply to Go program, traditional patient trayline and catering. What You'll Domanage the daily food production including production planning and controls;ensure Sodexo Culinary Standards including recipe compliance and food quality;manage food costing, controls and compliance;develop menus and manage inventory;have high expectations for customer service and quality of food;have the ability and willingness to develop and train front-line employees;have a passion for food and innovation;have knowledge of special diets and allergens; andknowledge of Sodexo Food Management System (FMS) is preferred. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringhave a strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;previous experience working in a high-volume facility; andstrong management skills. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Title: Executive Chef Our client is currently seeking two talented individuals to become Executive Chefs for our clients Forbes rated fine dining restaurants. An individual could be successful if they possess the following. ESSENTIAL DUTIES AND RESPONSIBILITIES The Executive Chef is responsible for assisting the Property Executive Chef in the daily operations of the kitchen, and provides leadership and direction to kitchen personnel including all cooks and dishwashers. Ensures that all recipes, food preparations, and presentations meet specifications and quality. Always presents a friendly and professional image at the Hotel/Casino. The following and other duties may be assigned as necessary: • Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. • Maintains strict confidentiality in all departmental and company matters. • Provides impeccable guest service to all guests • Oversees all food storage preparation and production • Ensures that the proper amounts of food have been prepared in accordance with the production sheets. • Trains all line cook employees the skills required of their specific position, including but not limited to: the use and care of the equipment, the use of knives and other culinary tools. • Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. • Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance. • Verifies that kitchen staff follows all recipes and portion servings correctly. • Ensures that kitchen, dish, and storage areas are clean and organized. • Places food and supply orders as needed. • Receives orders and verifies invoices and ensures quality and freshness of merchandise. • Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction. • Ensures optimum staffing levels by coordinating the schedules of the staff. • Maintains a safe, orderly and sanitized kitchen. • Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality. • Achieves financial objectives by monitoring labor and food costs to budgetary requirements. • Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures. • Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. • Instrumental in organizing an efficient flow of production. Checks all daily events, delegates and follows up. • Maintains menus and food quality up to standards. • Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. • Directs activities to one or more workers assisting with preparing and serving meals. • Completes required daily financial tools and reports. • Follows established procedures and policies of the Client. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. • Associates Degree in Culinary Arts or related field preferred. • Minimum of four years culinary cooking experience in a multiple food venue environment preferred. • One year in a supervisory capacity. • Experience in a full-service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred • Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety • Must be able to handle several projects and tasks at the same time. • Must be able to perform the physical job duties of all Food & Beverage team members. • Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. • Manages work procedures and expedites workflow. • Provides coaching and counseling to team members. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS • Employee must be able to qualify for licenses and permits required by federal, state and local regulations. • Must possess a valid driver's license and have acceptable driving history as determined by The Client. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Employee could be exposed to an environment containing unrestricted second-hand tobacco smoke. The employee will be subjected to varied light levels and excessive noise. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

“After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. It's home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents' quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work.” -Arrow Team Member Position-Sous Chef Position Type: Full Time Location: Little Rock, Arkansas Our starting wage for Sous Chef is: $22.00 - $24.00 per hour! Shift Schedule- Tuesday - Saturday 11:30am-7:30pm Come join our team at The Summit Senior Living located at 16100 Chenal Valley Dr. Little Rock, Arkansas 72223! We are looking for someone (like you): ● To Be a Gustatory Genius: Ensure food items are prepared to Culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. ● To Be a Kitchen Curator: Supervise and inspect all aspects of Culinary service, including logs, cooking equipment, storage rotation, and food service regularly to ensure they are up-to-date, clean, and sanitary. ● To Be a Culinary Captain: Lead team in day-to-day operations through engagement, maintaining expectations, coaching and accountability. What are we looking for? ● You must be at least eighteen (18) years of age. ● You may have at least three (3) years of experience in senior housing or related field (preferred, not required). ● You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. ● You possess proficient written and oral communication skills with other members of management, professional, and support staff. ● You have completed formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience. ● You are comfortable creating, modifying, and printing word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. ● You are able to send, receive, and forward email. ● You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. ● You must have the ability to frequently lift and/or move items up to 50 pounds. ● You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. ● You will have the ability to work primarily indoors, but also be available to work outside for events. ● You must be criminally cleared. Employment Benefits (We value our benefits): ● Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment. ● Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) ● Disability insurance (Full Time) ● Employee assistance program ● Weekly Employee Recognition Program ● Life insurance (Full Time) ● Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) ● Tuition Reimbursement (after 90 days for FT AND PT employees) ● Employee Referral Program (FT, PT, and PRN) ● Complimentary meal each shift (FT, PT, and PRN) ● Daily Pay Option ● Direct Deposit ● Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at The Summit Senior Living? Please visit us via Facebook: ****************************************** Or, take a look at our website: ************************** Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 25 properties currently in 5 states (Missouri, Iowa, Illinois, Ohio, Arkansas) and employs nearly 1,400 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age, or handicap, except as limited by state and federal law. Keywords: chef, sous chef, kitchen manager, chef manager, cook, restaurant, food service, chef's assistant, culinary, food manager, dietary cook

Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.50-$20.00 USD hourly

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization. Job Description: Position Title: 2026 Culinary Intern: Summer Position Type: Part-Time Classification: Non-Exempt Department: Hospitality Reports to: Associate Director of Culinary Operations Position Summary: The Culinary Intern position at Crystal Bridges Museum of American Art is designed to provide the intern with an understanding of all aspect's culinary management. The intern will gain an understanding of how to manage a restaurant and assist in the creation of various protocols and procedures. Note: Interns that do not submit a resume AND cover letter will not be considered for this opportunity. Please answer the following questions in your cover letter when submitting your application. This internship involves learning everything from menu development to workflow analysis to sustainability. Which area are you most excited to explore, and why? What experiences, whether professional, academic, or personal, have shaped your interest in culinary arts, food systems, or hospitality? This internship includes working with a wide range of people, chefs, vendors, clients, and internal teams. How would you describe your communication and collaboration style in a busy, team-centered environment? Duties and Responsibilities: Learn the layouts for Eleven restaurants, Tower Bar and all additional internal and external event spaces at Crystal Bridges and the Momentary Assist with building a menu and assessing cost Learn how to manage a budget Learn and analyze employee workflow and kitchen systems Learn and assist in the management of inventory Learn, analyze overproduction and food waste Provide options of sustainability initiatives Crystal Bridges can adopt Assist with creation and development of Participate in all meetings with clients, vendors and associates Interns will be assigned a project by the Executive Chef during their time at Crystal Bridges Qualifications: Applicants must show basic knife control and/or have a willingness to learn Strong attention to detail and organizational skills Ability to work in high energy environments Creative Mind preferred Ability and willingness to work a flexible schedule Weeknights and weekend availability A background check is required Must maintain confidentiality of all information Current enrollment in Brightwater culinary program highly preferred Timeline: Intern selected by: March 1st Schedule: Start Date: June 1, 2026 End Date: July 24, 2026 Weekly schedule to be arranged with direct supervisor. Interns are permitted to work up to 40 hours a week. To qualify for bachelor's or master's hours, you must be enrolled in an accredited program or have graduated from an accredited program within the last three years. Students will be required to submit a current schedule or official transcript. Compensation: High School Interns: $12.00 Undergraduate Interns: $13.00 To qualify for bachelor's compensation, you must be enrolled in an accredited program or have graduated from an accredited program within the last three years. Students will be required to submit a current schedule or official transcript. Housing Housing for internship positions is contingent upon available funding and is not guaranteed. If housing is included for a specific internship, it will be clearly stated in the position description. Any housing or relocation assistance provided is considered taxable income and will appear on the intern's Form W-2. When housing is available, priority is given to students whose permanent residence is located outside a three-hour radius (approximately 150 miles) of Crystal Bridges Museum of American Art or the Momentary. The applicant selected for this position will receive an $800 relocation allowance, issued 3-5 business days after completing the first week of the internship program. All relocation assistance and housing support are considered taxable income and will be reflected on the following year's W-2. Application Materials: Applicants that do not submit a resume AND cover letter will not be considered for this opportunity. Please answer the following questions in your cover letter when submitting your application. This internship involves learning everything from menu development to workflow analysis to sustainability. Which area are you most excited to explore, and why? What experiences, whether professional, academic, or personal, have shaped your interest in culinary arts, food systems, or hospitality? This internship includes working with a wide range of people, chefs, vendors, clients, and internal teams. How would you describe your communication and collaboration style in a busy, team-centered environment? Physical Demands and Work Environment: The physical demands described here are representative of those that must be met by an intern to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Physical demands : In the work environment described below, position requires work at a desk, utilizing a computer and a telephone for prolonged periods of time, good eye/hand coordination, bending and stretching for filing, and physical stamina to lift a minimum of 25 pounds to a height of at least three feet for file and materials storage as appropriate for the demands of the office. Visual acuity to review written materials is required for this job. Work environment : Work will be performed in an office environment and museum spaces. The noise level in the museum work environment is usually low to moderate. If the intern's personal equipment is used, the museum accepts no liability for any damage caused to said equipment while being used for museum purposes, nor loss or corruption of electronic files on devices. All offers of employment are contingent on your successful completion (where permitted by state law) of a confidentiality agreement and background check. In addition, you will need to provide proper identification verifying your eligibility to work in the United States.

Fassler Hall is looking for a reliable, hardworking prep cook. Ideal applicant must be able to follow instructions, understand food safety and hygiene protocol and communicate effectively with team members. Medical insurance available to full-time employees! Join our team!

The essential functions include, but are not limited to the following: Cleans the kitchen before and after food service. Prepares ingredients beforehand, like cleaning and chopping the vegetables. Look after the stock of the kitchen and inform it to the head chef as the stocks run out. Cleans all the kitchen equipment before and after use. Cleans the kitchen and always maintains the cleanliness. It is critical that there could be an inspection anytime. Cooks' dishes under the supervision of the chef. Gives suggestions to the chef regarding new preparations and the menu. Knows the menu thoroughly and is able to make each dish on the menu. Fills in for absent chefs. Helps the Chef in training the new staff. Coordinates with the other kitchen staff. Assists the Chef in routine account updates and daily lists. Reports on any mishaps in the kitchen. Applies safety standards on a constant basis. Keeps a check of the safety equipment. Understands orders clearly and basic culinary skills. Ability to work swiftly and efficiently. Possesses a good sense of taste and smell. Possess the ability to perform any function around the kitchen and is capable of working every station and performs this well. Must be able to deliver high quality work consistent with Chefs standards. Maintains knowledge about the different cooking equipment and ingredients. Uses ability to remain balanced and work under emergency situations and pressure. Strives to work well in a group. Minimum Qualifications (Knowledge, Skills, and Abilities) Will cook dishes that will delight our customers Will prepare food with their taste and in a timely manner Must be able to follow instructions in cooking and delivering well-prepared means Must be able to move around the kitchen and adapt to multi-tasking Will help preserve and enhance our reputation so we can expand our clientele May require independent judgment in the disposition of routing matters without direct supervision Will work under the direct supervision of the Executive Chef or Kitchen Manager Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee may be exposed to a fast-moving environment, most often guests and other employees. The employee is frequently required to use hands to finger, handle, or feel. The employee is required to stan, walk; reach with hands and arms and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Greater than 50 pounds may require a team lift. Specific vision abilities required by this job include close vision and ability to adjust focus. Specific required movements include the following: trunk-bend, twist, rotate, push, pull, and carry, arm's reach and leg-lifts. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

NorthWest Arkansas Community College (NWACC) provides quality and affordable higher education to empower lives and strengthen communities within Northwest Arkansas and surrounding areas. As the largest community college in Arkansas, NWACC is recognized as a leader in education. NWACC offers a full range of associate degrees, certificates and workforce training programs that prepare students for rewarding futures and careers. NWACC employees are dedicated to fostering a diverse educational community and cultural learning environment that supports student success. Sous chefs provide crucial support to the Chef Instructor. Applicants need to be competent in the kitchen and be willing to lead children participating in culinary consumer based classes/ culinary camps when necessary. Essential Duties Support Chef Instructor by setting up equipment and mis en place for daily cooking/baking activities. Monitor customer/ campers to ensure compliance with camp rule and ensure safety. Check ingredient cart and make a list of any missing ingredients. Assist with and/or lead cooking or baking demos with oversight from Chef Instructor as needed. Ensure proper food safety. Help customer. campers with their recipes as needed, and assist with plating up for lunch or snack. Prep recipes. Assist with cleaning tasks as needed. Assist will all other culinary related duties, tasks & assignments as needed Rate of pay: $14.00 per hour Knowledge, Skills, and Abilities Food safety certification is helpful, but not required. To succeed as a chef assistant, the candidate should be confident in the kitchen or bakeshop, upbeat, responsible, and enjoy working with kids. This position provides a great opportunity to develop leadership skills. Physical Demands The following physical activities described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and expectations. The employee must be able to: Lift and/or move up to 50 pounds such as cases of food items or kitchen equipment. Push or pull items such as kitchen carts and equipment. Interact with other staff members. Climb a step stool or ladder and reach above shoulders. Ability to frequently stand and walk; bend, stoop, squat, kneel and reach overhead. Reach above the head and reach forward. Stand, walk, use hands and fingers to handle, or feel objects, equipment, or controls; use hand strength to grasp items; and to talk and hear. Frequently bend or twist at the neck and turn Environmental Conditions The following work environment characteristics described here are representative of those an employee encounters while performing essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Qualifications and Education Requirements Must be 18 years of age or older Culinary arts or baking experience or schooling Experience working with children Ability to pass a background check, and proof of immunizations Understanding of food safety Strong communication and interpersonal skills High level of responsibility and accountability Upbeat and positive attitude Preferred Skills Food safety certification is helpful, but not required NWACC is an Equal Opportunity Employer, please see our EEO policy.

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization. Job Description: Position Title: 2026 Culinary Intern: Summer Position Type: Part-Time Classification: Non-Exempt Department: Hospitality Reports to: Associate Director of Culinary Operations Position Summary: The Culinary Intern position at Crystal Bridges Museum of American Art is designed to provide the intern with an understanding of all aspect's culinary management. The intern will gain an understanding of how to manage a restaurant and assist in the creation of various protocols and procedures. Note: Interns that do not submit a resume AND cover letter will not be considered for this opportunity. Please answer the following questions in your cover letter when submitting your application. This internship involves learning everything from menu development to workflow analysis to sustainability. Which area are you most excited to explore, and why? What experiences, whether professional, academic, or personal, have shaped your interest in culinary arts, food systems, or hospitality? This internship includes working with a wide range of people, chefs, vendors, clients, and internal teams. How would you describe your communication and collaboration style in a busy, team-centered environment? Duties and Responsibilities: Learn the layouts for Eleven restaurants, Tower Bar and all additional internal and external event spaces at Crystal Bridges and the Momentary Assist with building a menu and assessing cost Learn how to manage a budget Learn and analyze employee workflow and kitchen systems Learn and assist in the management of inventory Learn, analyze overproduction and food waste Provide options of sustainability initiatives Crystal Bridges can adopt Assist with creation and development of Participate in all meetings with clients, vendors and associates Interns will be assigned a project by the Executive Chef during their time at Crystal Bridges Qualifications: Applicants must show basic knife control and/or have a willingness to learn Strong attention to detail and organizational skills Ability to work in high energy environments Creative Mind preferred Ability and willingness to work a flexible schedule Weeknights and weekend availability A background check is required Must maintain confidentiality of all information Current enrollment in Brightwater culinary program highly preferred Timeline: Intern selected by: March 1st Schedule: Start Date: June 1, 2026 End Date: July 24, 2026 Weekly schedule to be arranged with direct supervisor. Interns are permitted to work up to 40 hours a week. To qualify for bachelor's or master's hours, you must be enrolled in an accredited program or have graduated from an accredited program within the last three years. Students will be required to submit a current schedule or official transcript. Compensation: High School Interns: $12.00 Undergraduate Interns: $13.00 To qualify for bachelor's compensation, you must be enrolled in an accredited program or have graduated from an accredited program within the last three years. Students will be required to submit a current schedule or official transcript. Housing Housing for internship positions is contingent upon available funding and is not guaranteed. If housing is included for a specific internship, it will be clearly stated in the position description. Any housing or relocation assistance provided is considered taxable income and will appear on the intern's Form W-2. When housing is available, priority is given to students whose permanent residence is located outside a three-hour radius (approximately 150 miles) of Crystal Bridges Museum of American Art or the Momentary. The applicant selected for this position will receive an $800 relocation allowance, issued 3-5 business days after completing the first week of the internship program. All relocation assistance and housing support are considered taxable income and will be reflected on the following year's W-2. Application Materials: Applicants that do not submit a resume AND cover letter will not be considered for this opportunity. Please answer the following questions in your cover letter when submitting your application. This internship involves learning everything from menu development to workflow analysis to sustainability. Which area are you most excited to explore, and why? What experiences, whether professional, academic, or personal, have shaped your interest in culinary arts, food systems, or hospitality? This internship includes working with a wide range of people, chefs, vendors, clients, and internal teams. How would you describe your communication and collaboration style in a busy, team-centered environment? Physical Demands and Work Environment: The physical demands described here are representative of those that must be met by an intern to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Physical demands : In the work environment described below, position requires work at a desk, utilizing a computer and a telephone for prolonged periods of time, good eye/hand coordination, bending and stretching for filing, and physical stamina to lift a minimum of 25 pounds to a height of at least three feet for file and materials storage as appropriate for the demands of the office. Visual acuity to review written materials is required for this job. Work environment : Work will be performed in an office environment and museum spaces. The noise level in the museum work environment is usually low to moderate. If the intern's personal equipment is used, the museum accepts no liability for any damage caused to said equipment while being used for museum purposes, nor loss or corruption of electronic files on devices. All offers of employment are contingent on your successful completion (where permitted by state law) of a confidentiality agreement and background check. In addition, you will need to provide proper identification verifying your eligibility to work in the United States.

Cook Golden Corral, is currently seeking energetic, friendly individuals to join our team! The Cook is responsible for the quality, quantity, tastiness, and freshness of all Hot Choice Buffet products. The Cook pays special attention to speed, cleanliness, organization, and product specifications.Food Production: Prepares Hot Choice Buffet products, including Carving and Display Cooking products, according to Golden Corral recipes and procedures. Grills all items according to Golden Corral standards to ensure quality. Ensures that every fried product is always fresh and hot. If the Buffet Attendant is unavailable, the Cook restocks the items at the Display Cooking Station. If the Carver is unavailable, assists guests with carved meat options. Complete use and following of the buffet production system to insure quality and shelf life compliance. Operational Excellence: Maintains the correct temperature of all products during cooking, holding and serving. Uses the Hot Choice Buffet Production Guide and the Display Cooking Hot Cook Production Guide to maintain an inventory of all hot cook products. Conducts opening and closing administrative procedures. Properly maintains equipment according to the Equipment Maintenance manual. Restocks and rotates food products by using the first-in, first-out method (FIFO). Takes inventory of products and checks build-to with the Manager at the beginning and end of each shift. Cleanliness: Ensures that that Hot Cook area and all smallwares are clean and checks dishes for cleanliness before using them. Performs duty roster and ensures cleanliness, service, and quality standards are met. . Follows local health department laws. Keeps Char Grill clean and scraped to ensure product quality and sanitation. Guest Service: Ensures that Hot Choice Buffet products, including Display Cooking products, are always hot and fresh for the guests. Knows and follows position responsibilities as they relate to just-in-time delivery. Is friendly and courteous to guests and assists them with the products. Maintains professional communication at all times. Compensation: $13.50 - $15.00 per hour This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Job Description This position will work 12 hour shifts that rotate weekend coverage. We offer great compensation, weekend differentials, generous benefits, and a culture of caring and compassion. Uniforms are provided. Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established procedures. Prepares food in accordance with approved menus and serves food at proper temperatures and at scheduled times. Modifies diets as requested by patient and/or ordered by physician. Documents temperatures of food, refrigerator, freezers and dishwasher. Keeps food rotated and properly stored, dated and labeled. Minimum Requirements: High school diploma or equivalent, and 3 years of cooking experience in a commercial setting (preferably healthcare). Moderate reading and writing skills; proficient interpersonal relations and communicative skills; ability to use a telephone; ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less; manual dexterity; auditory and visual skills; ability to follow written and oral instructions and procedures.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.50-$20.00 USD hourly

This position will work 12 hour shifts that rotate weekend coverage. We offer great compensation, weekend differentials, generous benefits, and a culture of caring and compassion. Uniforms are provided. Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established procedures. Prepares food in accordance with approved menus and serves food at proper temperatures and at scheduled times. Modifies diets as requested by patient and/or ordered by physician. Documents temperatures of food, refrigerator, freezers and dishwasher. Keeps food rotated and properly stored, dated and labeled. Minimum Requirements: High school diploma or equivalent, and 3 years of cooking experience in a commercial setting (preferably healthcare). Moderate reading and writing skills; proficient interpersonal relations and communicative skills; ability to use a telephone; ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less; manual dexterity; auditory and visual skills; ability to follow written and oral instructions and procedures.