Chef jobs in Asheville, NC - 140 jobs

Role OverviewSodexo is currently seeking a dynamic Executive Chef 2 to join our culinary team at Deerfield Episcopal Retirement Community in Asheville, North Carolina. Deerfield situated in the beautiful Blue Ridge Mountains of western North Carolina, and close to downtown Asheville with shops, restaurants and entertainment. This Executive Chef will report to our Executive Chef 3 and assist with leading a team of approximately 50 employees. This position will oversee all aspects of food production, quality assurance, safety, and service. The ideal candidate will have strong sanitation knowledge along with high-volume dining experience. Typical shift is 10:00 am - 6:30pm with alternating weekend coverage. What You'll Dooversee daily operations of the kitchen;ensure safety and sanitation guidelines are followed;assist with ordering and inventory; ensure Sodexo Culinary Standards including recipe compliance and food quality;mentor and train cooks. 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 Bringa background in food production with strong cooking skills;knowledge of safety and sanitation;knowledge of special diets is helpful;experience training and mentoring a culinary team with exceptional human resource and supervisory skillset;experience managing food costs and strong computer skills;an enthusiasm for working with a diverse set of people and are confident and warm;a positive approach to tasks with a can-do attitude and impeccable attention to detail. 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 - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description . Note: online applications accepted only. Schedule: Full & Part Time Schedule: Nights and Weekends. More details upon interview. Requirement: Previous culinary experience. Pay Range: $16.00 per hour to $21.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1487582. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

At HC-One, kindness is at the heart of everything we do. We are looking for a dedicated Chef who can bring their skills and passion for food into our care home kitchen. You'll play a vital role in preparing and serving wholesome, homemade meals that not only meet nutritional needs but also bring comfort and enjoyment to our Residents every day. This role includes a £1,000 welcome bonus. About You You will be an experienced cook with a recognised qualification, holding an S/NVQ2 in Catering & Hospitality or Professional Cookery, along with a Level 2 Food Hygiene Certificate. With a sound understanding of Hazard Analysis Critical Control Points (HACCP), you'll be confident in maintaining the highest standards of food safety and kitchen practice. Beyond your technical skills, you'll bring creativity to menu planning, pride in presenting nutritious and appetising dishes, and a genuine passion for making mealtimes special for our Residents. Above all, you'll be a team player with a positive attitude and a caring approach that reflects the values of HC-One. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Chef HC-One will invest in you with great opportunities to progress into regional and national roles: * Great work life balance * An hourly rate is subject to experience and qualifications * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About You Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About The Company Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button

Omni Grove Park Inn & Spa The AAA Four-Diamond Omni Grove Park Inn & Spa is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities. Omni Grove Park Inn and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn & Spa may be your perfect match. Job Description The Sous Chef is responsible for the efficient and effective running of the Banquest kitchen. Responsibilities Advise the Banquet Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Manages employees encompassing culinary, servers and stewarding. Is responsible for the overall direction, coordination, and evaluation of restaurant unit. Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications AAS in Culinary Arts or equivalent from an accredited University or Institute. Three to five years Previous Culinary Experience in a high production kitchen, banquet kitchen preferred. Must possess strong organizational, management, culinary, communication, and motivational skills. Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods. Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint). Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.”

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at one of their dining venues in South Carolina. While all Cliffs venues and menus are distinct, they share a common thread: each features classic, regional cuisine, re -imagined for a new era of discerning diners. They are familiar and fresh with worldly influences - complemented by expertly curated wine and cocktail programs. Responsibilities Assume full responsibility of culinary operations to support the Executive Chef. Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events Help provide the training, supervision, and professional development for all kitchen staff. Participate in the cooking process from production to execution, working any position necessary Provide support for the Culinary Intern Program RequirementsEducation and Experience: Bachelor's degree in culinary management Minimum 2 years of Sous Chef experience or culinary leadership Ability to promote and participate in a team environment and fast -paced environment Ability to understand written and oral directions and to communicate professionally with others Culinary fine -dining knowledge and experience Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer. Benefits TN Visa provided 55,000 USD Annual Gross Income 15 days of PTO Insurance Plans Paid holidays Golf Club privileges 401 K Retirement Plan Flight from home city to USA

Job Description SOUS CHEF From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member's expectations. We are growing communities where career opportunities and growth are endless. BASIC QUALIFICATIONS: A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction. Excellent time management. Showcases passion for food, continual learning, and guest service Participative management style. Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and the handling of money/charges. Successfully manage day-to-day operations, special events, member activities, menu rollouts, etc. for the culinary department. Experience in hiring, training, scheduling, and the development of staff. Possess the ability to manage change effectively. Provide leadership to staff achieving goals and objectives. Clear, concise written and verbal communication skills. Demonstrate ability to lead by example. Exceptional detail to follow-up. Excellent budgetary, projections and cost control skills. Experience with inventory and cost management. Prior experience in relationship development. Related degree preferred. THE CLIFFS BENEFITS: A knowledgeable and passionate management team that leads by example Employee appreciation parties and team building events Premier training Excellent compensation including 15 vacation days and 9 paid holidays Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution* Employee Wellness Monetary Incentives A work/life balance! Checkout more amazing opportunities here!

Sous Chef Salary Sous Chef duties and responsibilities Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef No late hours Culinary Degree preferred 5 years of Sous Chef Experience Benefits: Dental insurance Health insurance Paid time off Vision insurance Schedule: Holidays Monday to Friday Weekend availability COVID-19 considerations: We have additional precautions in place for the safety of residents and staff. Work Location: One location Hiring Insights Hiring 1 candidate for this role Urgently hiring EDUCATION/EXPERIENCE: Minimum of a two-year degree in culinary arts or related field. Minimum eligibility requirements At least one (1) year prior experience in a food service department required. Supervisory experience desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member and as well as an individual. Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the general public. Control labor cost, linen cost, miscellaneous food and beverage expenses. Must meet all health requirements. Must pass criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential functions Works closely with the Executive Chef and serves as his/her replacement in his/her absence. Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast paced, multi-tasking environment. Assist with designing new recipes, planning menus and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handling customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and with team members in a courteous and professional manner. Take initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options and comment card feedback with Bermuda Village standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evening and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post- disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

This position will provide classroom and hands-on training to offenders at Craggy Men's Correctional Center in culinary and food service technology. The desired outcome is to allow inmates to gain skills, industry qualifications, and work experience. Duties 1. Instruct food service education program, producing graduates with identified skill deliverables. 2. Establish and maintain a rigorous classroom structure that models the standards of work and professionalism based on the brigade system of the kitchen. 3. Ensure operations and food storage are performed in accordance with federal, state, and local laws, including food service regulations and inspections. 4. Plan menus, purchase food/non-food supplies, and maintain appropriate inventory levels for continuous operation. 5. Communicate expectations, model behavior, and always maintain appropriate command of the classroom through active management. 6. Communicate with the class Coordinator and Correctional staff on a continuous basis. 7. Prepare reports and maintain records, including student grades, attendance rolls, and training activity details. 8. Adhere to college and correctional facilities' rules/policies/procedures 9. Prepare students to successfully complete the NOCTI Culinary Arts Prep Cook assessment Minimum Requirements 1. Associate degree in food or hospitality-related field or equivalent Certificate from a nationally recognized culinary institute, or an associate degree in a nonfood related field and three or more years of professional experience in a culinary setting. 2. One year of successfully documented professional experience as a working Chef with responsibility for quantity/quality production, recipe/menu development, and employee/supervision/instruction; 3. Excellent interpersonal skills and the ability to communicate effectively with a diverse professional, community, and student population; 4. Self-disciplined and able to work with minimal supervision; 5. Must meet all Department of Public Safety ( DPS ) entrance requirements before an instructional assignment at a correctional facility. This includes but is not limited to completing required training and DPS background check. Preferred Qualifications | 1. Three years of successfully documented professional experience as a working Chef with responsibility for quantity/quality production, recipe/menu development, and employee/supervision/instruction 2. Counseling or community outreach experience or certifications. 3. Documented history of successful classroom instruction. 4. Experience working with incarcerated or at-risk populations

Description Sous Chef DEPARTMENT: Employee Cafeteria, Banquet, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Noodle Bar, Guy Fieri, Italian GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key--Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES:  Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards  Responsible for requisitioning of food supplies  Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them  Perform daily checks to ensure the quality of the line set up  Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms  Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers  Work all stations on the line to assist the cooks when busy or provide breaks  Operate a productive, sanitary, team oriented working environment within budgeted guidelines  Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication  Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures  Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed  Conduct pre-shift meetings to communicate important information  Build relationships with customers  Provide the highest quality of service to customers and associates at all times  Prepare prep lists and production sheets  Understand local sanitation, health code laws, and weights and measures requirements  Ensure all required logbooks and temperature logs, are maintained and verified  Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications  Properly maintain and store company inventory including utensils, cookware and machinery  Calibrate pH meters and thermometers  Protect all company assets in regard to waste, breakage, and theft  Complete end of shift logs in a timely and accurate manner  Ensure service recovery activities  Operate cash register  Adhere to internal control regulations in regard to variances  Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions  Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities  Ensure timely and accurate performance appraisals and accurate work history entries  Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale  Provide continuous positive coaching for development of employees and appropriate corrective action when necessary  Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary  Current knowledge on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology  Abide by appearance standards  Complete daily shift checklist that is verified by leader before leaving  Perform any other duties as requested by shift leader  Adhere to regulatory, departmental and company policies/procedures in an ethical manner  Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values MINIMUM QUALIFICATIONS:  High school diploma or GED required  Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred  Two years successful culinary experience required  One year culinary supervisory experience required  ServSafe certified  Must demonstrate the following essential knowledge and skills  Knowledge of food preparation and presentation  Neat, professional appearance with excellent personal hygiene  Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook  Excellent interpersonal skills  Excellent leadership/motivational skills  Knowledge of sanitation standards and procedures  Able to attend to multiple priorities simultaneously  Problem-solving abilities  Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required  Must be able to quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS:  Must be able to be on feet for 8-hour shift  Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties  Must be able to respond to visual and aural cues  Must be able to read, write, speak, and understand English  Must be physically mobile with reasonable accommodation  Must be able to handle high stress in the work environment and turn stress into high energy  Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart  Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke  Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 1.13.26

Mountaintop Golf & Lake Club is a private family club nestled in the Blue Ridge Mountains of western North Carolina. Our mission is to deliver high quality experiences through services focused on our Core Values and aimed at enriching the lives of each club member at Mountaintop! Because of our culture and focus on providing outstanding services, we are confident that your employee experience here will be inspiring and rewarding. Job Description Job Title: Executive Pastry Chef Reports To: Executive Chef Status: Year-Round Full Time (Seasonal Full Time Available) The Executive Pastry Chef is responsible for delivering an exceptional member dining experience through the creation and execution of high-quality desserts, pastries, and baked goods. This hands-on role works closely with the Executive and Sous Chefs to maintain a collaborative, creative, and efficient kitchen environment. The Pastry Chef oversees daily production, seasonal menu updates, and special event desserts, ensuring every item reflects the quality and care that defines Mountaintop's culinary program. Member satisfaction and teamwork are central to this position, with an emphasis on presentation, consistency, and innovation. In addition to culinary skill, the Executive Pastry Chef leads by example-training team members, maintaining sanitation standards, and supporting the broader kitchen operation when needed. From developing new recipes and managing inventory to assisting during busy services or special events, this position plays a vital role in the club's overall success. The ideal candidate values collaboration, attention to detail, and takes pride in creating moments that enhance every member's experience. Key Responsibilities Manage and operate the pastry section while collaborating with Executive and Sous Chefs. Prepare ingredients and operate baking and kitchen equipment with precision. Create pastries, baked goods, and confections by following a set recipe and club standards. Develop new dessert recipes and seasonal menu updates. Supply pastries for all Food & Beverage operations including Club and member events. Prepare and bake fresh bread and spread daily for breakfast, lunch, and dinner service at the Clubhouse, ensuring consistency, quality, and timely availability for each meal period. Maintain cleanliness and sanitation in accordance with health department standards. Manage monthly pastry and baking inventory using proper FIFO rotation. Take special request for custom desserts and cakes from members. Train and educate staff on dessert presentation and plating. Assist with EDR operations, pantry support, and special event preparations as needed. Uphold Mountaintop's core values by prioritizing member satisfaction and teamwork. Must be able to lift 50# at any given time.

Mountaintop Golf & Lake Club is a private family club nestled in the Blue Ridge Mountains of western North Carolina. Our mission is to deliver high quality experiences through services focused on our Core Values and aimed at enriching the lives of each club member at Mountaintop! Because of our culture and focus on providing outstanding services, we are confident that your employee experience here will be inspiring and rewarding. Job Description Job Title: Executive Pastry Chef Reports To: Executive Chef Status: Year-Round Full Time (Seasonal Full Time Available) The Executive Pastry Chef is responsible for delivering an exceptional member dining experience through the creation and execution of high-quality desserts, pastries, and baked goods. This hands-on role works closely with the Executive and Sous Chefs to maintain a collaborative, creative, and efficient kitchen environment. The Pastry Chef oversees daily production, seasonal menu updates, and special event desserts, ensuring every item reflects the quality and care that defines Mountaintop's culinary program. Member satisfaction and teamwork are central to this position, with an emphasis on presentation, consistency, and innovation. In addition to culinary skill, the Executive Pastry Chef leads by example-training team members, maintaining sanitation standards, and supporting the broader kitchen operation when needed. From developing new recipes and managing inventory to assisting during busy services or special events, this position plays a vital role in the club's overall success. The ideal candidate values collaboration, attention to detail, and takes pride in creating moments that enhance every member's experience. Key Responsibilities Manage and operate the pastry section while collaborating with Executive and Sous Chefs. Prepare ingredients and operate baking and kitchen equipment with precision. Create pastries, baked goods, and confections by following a set recipe and club standards. Develop new dessert recipes and seasonal menu updates. Supply pastries for all Food & Beverage operations including Club and member events. Prepare and bake fresh bread and spread daily for breakfast, lunch, and dinner service at the Clubhouse, ensuring consistency, quality, and timely availability for each meal period. Maintain cleanliness and sanitation in accordance with health department standards. Manage monthly pastry and baking inventory using proper FIFO rotation. Take special request for custom desserts and cakes from members. Train and educate staff on dessert presentation and plating. Assist with EDR operations, pantry support, and special event preparations as needed. Uphold Mountaintop's core values by prioritizing member satisfaction and teamwork. Must be able to lift 50# at any given time.

Brevard College Dining services provides campus-wide food services to students, faculty, and staff on the Brevard College campus and catering events on and off campus. The college serves approximately 800 residential students. The department employs approximately 35 full/part-time and student employees. POSITION SUMMARY: Responsible for overseeing all culinary functions for a college dining program. The person will manage and lead a culinary staff and oversee all safety and sanitation as it pertains to the dining program. QUALIFICATIONS: Education, Experience, Training: Preferred Degree, Certificate, or record of formal training in Culinary Arts. At the College's discretion, the education and experience prerequisites may be accepted when the candidate can demonstrate, to the satisfaction of the College, an equivalent combination of education and experience to prepare the candidate for success in the position. ServSafe certification preferred or expected within 60 days of hire date. ESSENTIAL FUNCTIONS: Responsible for overseeing all culinary staff, production of weekly menus for students, and production of food for catering events. Purchasing and managing inventory within budget. Introduce and rotate new culinary programs and offerings. Responsible for food cost in purchasing and maintaining budget. Manage and lead a culinary team in areas of safety and sanitation as it pertains to all HACCP protocols and health department regulations. Responsible for developing and writing menus for weekly rotation in the cafeteria as well as for menu Banquet Event Orders (BEOs). Promotes the use of station based production sheets, recipes, and quality tracking logs, through generation of reports. Inspects the facility daily and reports deviations from standards to the director. Inspects and manages daily-weekly-monthly sanitation/cleaning schedules and tasks pertaining to foodservice facility and equipment. Places work orders in a timely manner. Executes and controls the quality assurance program including: training, auditing, reporting, regular and deep-cleaning schedules and daily checklists. Maintains and communicates a safety/security mindset which protects both the assets of the college and the personal safety of employees and customers. Manages and mitigates financial loss through waste management, and loss prevention, portion control and adherence. Responsible for inventory of goods. Conducts annual employee evaluations. Defines development plan for each employee. Food Production: Plans and manages food production including: menu planning, inventory, production sheets, recipes usage, quality adherence to standards. May be responsible for the handson production of one or more foodservice stations, based upon needs. Responsible for the oversight of the productivity of all culinary staff, to include safe food handling practices, time management, and quality assurance. Ensures correct service, storage, labeling, cooling, and discard procedures for hot and cold food production. Ensures timely meal service to all service areas. Supervise service delivery during peak times. Personally checks the quality of foods serviced at each station, for all meals.

About Hana Group 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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Join Our Culinary Team! Are you a passionate, innovative chef ready to take the next big step in your career? We're seeking a talented and experienced Chef! We believe that great food brings people together. If you're ready to showcase your culinary creativity and make an impact, this is the opportunity you've been waiting for! What We Offer: Competitive salary Creative freedom to design seasonal, locally-inspired menus Supportive team and a positive work environment A dynamic, bustling restaurant with a loyal customer base Who You Are: Proven experience as a Head Chef or Sous Chef Strong team-building skills Passionate about food trends, sustainability, and creating unforgettable dishes Excellent organizational and time-management abilities

As a Head Chef at HC-One, kindness is at the heart of everything you do. It's a quality that touches every part of life in our Dementia, Nursing, Residential, and Specialist care homes. Everyone who works here understands that our Residents are individuals, each with their own life stories - and by joining HC-One, you'll have the opportunity to give something meaningful back to them through your care and commitment. This role includes a £1,000 welcome bonus. As Head Chef, you'll inspire your kitchen team to deliver high-quality, nutritious meals that our Residents will genuinely enjoy. You'll ensure every dish supports our Residents' health and wellbeing, considering individual dietary needs, cultural preferences, and nutritional requirements. With hygiene and safety always front of mind, you'll take responsibility for managing the kitchen efficiently - overseeing stock, budgets, orders, and compliance with food safety standards such as HACCP. You'll work closely with central teams to maintain nutritional excellence while running a smooth, well-organised kitchen operation. You'll also play a vital role in shaping mealtimes into enjoyable, ambient dining experiences. After all, great food in a welcoming environment can make a real difference to our Residents' quality of life. We're looking for someone with: * An S/NVQ2 in Catering & Hospitality or Professional Cookery * A minimum Level 3 Food Hygiene Certificate * A good understanding of Hazard Analysis Critical Control Points (HACCP) Beyond qualifications, we value your energy, leadership, and ability to motivate others. You'll be organised, able to plan ahead, and take pride in delivering excellent service every day. Most importantly, you'll be kind, considerate, and committed to making our care homes a great place to live - and work. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Head Chef we will invest in you and you will enjoy additional support and benefits including: * £1,000 welcome bonus * Hourly rate is subject to experience and qualifications. * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About You Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About The Company Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button

SOUS CHEF From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member's expectations. We are growing communities where career opportunities and growth are endless. BASIC QUALIFICATIONS: A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction. Excellent time management. Showcases passion for food, continual learning, and guest service Participative management style. Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and the handling of money/charges. Successfully manage day-to-day operations, special events, member activities, menu rollouts, etc. for the culinary department. Experience in hiring, training, scheduling, and the development of staff. Possess the ability to manage change effectively. Provide leadership to staff achieving goals and objectives. Clear, concise written and verbal communication skills. Demonstrate ability to lead by example. Exceptional detail to follow-up. Excellent budgetary, projections and cost control skills. Experience with inventory and cost management. Prior experience in relationship development. Related degree preferred. THE CLIFFS BENEFITS: A knowledgeable and passionate management team that leads by example Employee appreciation parties and team building events Premier training Excellent compensation including 15 vacation days and 9 paid holidays Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution* Employee Wellness Monetary Incentives A work/life balance! Checkout more amazing opportunities here!

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for an Executive Chef to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Job Description Join Our Culinary Team! Are you a passionate, innovative chef ready to take the next big step in your career? We're seeking a talented and experienced Chef! We believe that great food brings people together. If you're ready to showcase your culinary creativity and make an impact, this is the opportunity you've been waiting for! What We Offer: Competitive salary Creative freedom to design seasonal, locally-inspired menus Supportive team and a positive work environment A dynamic, bustling restaurant with a loyal customer base Who You Are: Proven experience as a Head Chef or Sous Chef Strong team-building skills Passionate about food trends, sustainability, and creating unforgettable dishes Excellent organizational and time-management abilities By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.