Chef jobs in Battle Creek, MI

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.

Job Description We are hiring immediately for full time CHEF positions. Note: online applications accepted only. Schedule: Full time schedules. Sunday through Saturday, hours may vary, including nights and weekends; more details upon interview. Requirement: Previous cook experience is required. Pay Range: $23.00 per hour to $26.00 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1484522. 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 Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: ***************************** 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. Associates at Bon Appétit are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: 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 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 Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry 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. Bon Appetit maintains a drug-free workplace. [[filter4]]

Bon Appetit Salary: $85,000 - $95,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Executive Chef is responsible for leading all kitchen operations, ensuring food quality, safety, and sanitation standards are upheld. This role involves managing food production, menu planning, inventory control, and staff training in alignment with corporate programs. Ideal for a dynamic, entrepreneurial culinary professional. Key Responsibilities * Develop and execute regular and modified menus per company guidelines. * Ensure adherence to standardized recipes, portion control, and presentation. * Complete daily production worksheets and waste logs; taste all finished products for quality assurance. * Train and supervise kitchen staff in food preparation, equipment operation, and sanitation practices. * Maintain cleaning and equipment maintenance schedules; ensure completion. * Manage food and supply inventories within budget while maintaining availability. * Approve and manage the use of leftover food in compliance with company policies. * Ensure full compliance with local, state, and federal health and sanitation regulations. * Enforce all company and facility safety protocols and reporting procedures. * Participate in staff meetings, training sessions, and professional development activities. Preferred Qualifications * Associate degree in culinary arts or equivalent experience. * Minimum 5 years of progressive kitchen management experience. * Strong background in catering and high-volume food service operations. * Experience with institutional and batch cooking. * Hands-on leadership and culinary skills required. * In-depth knowledge of food trends, cost control, production standards, and sanitation. * Proficient with Microsoft Office, Outlook, and Internet applications. * ServSafe certification preferred. * Commitment to client satisfaction programs and initiatives. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave 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 Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1482640 Bon Appetit Tyler Justus

SodexoMAGIC is seeking an Executive Chef of Catering to lead catering culinary operations at Lansing Public Schools. In this role, you'll be the hands-on driving force behind exceptional catering food experiences-designing innovative menus and ensuring flawless execution for events of all sizes. From concept to plate, you'll oversee every culinary detail, guaranteeing top-tier quality and presentation that delights guests and elevates standards. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin “Magic” Johnson and Sodexo. This strategic alliance enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. For almost 20 years, we have provided top-level food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges, universities and aviation lounges. What You'll Do be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting ensure Sodexo Culinary standards including recipe compliance and food quality are implemented have the ability and willingness to develop and motivate team members to embrace culinary innovations ensure food safety, sanitation and workplace safety standard compliance have working knowledge of automated food inventory, ordering, production and management systems What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends catering experience, with strong attention to detail excellent leadership and communication skills with the ability to maintain the highest of culinary standards strong coaching and employee development skills have a passion for food and innovation Who We Are At 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 & Requirements Minimum 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.

The Chef provides friendly, responsive service in a clean and safe environment for all of our customers to enjoy. Creates monthly menus that are nutritionally sound, cost effective and appealing to students, staff and parents. Conducts ongoing training with kitchen staffs in food safety, food cost, cooking technique and food presentation. The Chef would be responsible for managing the catering program. Responsibilities: Prepare and cook food as per recipes, production records Create new recipes using commodities and purchased products Conduct taste testing's with customers for new products and recipes Conduct roving chef demonstrations Create student menu's that are cost effective, appealing and nutritionally balanced Input menus into the nutritional analysis program Place food and supply orders that meet the needs of each school while maintaining cost control measures Conduct trainings with cooks in food safety, HACCP, food cost, cooking technique and food presentation Work with the Cafeteria Manager to ensure quality workmanship Follow all local and SFE health regulations Supervision and evaluation of subordinate employees Submit reports as directed and in compliance with deadlines Other duties, as assigned Qualifications High School Diploma/GED or equivalent required 5-7 years' experience of food and beverage operations Prior school food service experience desired Experience with restaurant/cafeteria budgeting/food costs required Food Safety standards experience required Must possess a food handler's card within two (2) weeks of hire, if applicable Clear/Professional communication skills required Basic computer skills required including Microsoft Suite Positive and energetic personalities are appreciated We are an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program.

The Sous Chef supports the Executive Chef in managing all culinary operations at a full-service hotel with three distinct food & beverage outlets. This role is responsible for maintaining the highest standards of food quality, consistency, safety, and team leadership across all venues, including restaurant operations, banquet/catering, and any specialty outlets. Job requirements Key Responsibilities Assist the Executive Chef in overseeing daily kitchen operations for all three outlets. Lead, train, and motivate the culinary team to execute consistent, high-quality food. Ensure proper food preparation, presentation, and portion control according to hotel standards. Enforce all health, safety, and sanitation standards (HACCP, food safety, and local regulations). Support menu development, recipe standardization, and seasonal menu updates. Manage inventory, ordering, and minimize waste to control food cost and labor expenses. Schedule and coordinate kitchen staff across outlets based on business volume. Step in for the Executive Chef during absences and provide leadership across all operations. Maintain a clean, organized, and professional kitchen environment. Collaborate with F&B leadership to support banquet, catering, and special event execution. Qualifications Minimum of 3-5 years of culinary leadership experience, preferably in a multi-outlet hotel or resort environment. Strong knowledge of various cooking techniques, cuisines, and modern culinary trends. Proven ability to lead and develop a diverse kitchen team. Experience with food cost control, inventory management, and labor optimization. Solid understanding of kitchen safety, sanitation standards, and food handling best practices. Ability to work flexible hours, including nights, weekends, and holidays. Culinary degree or relevant certification preferred. Skills & Competencies Strong leadership and communication skills Ability to work in a fast-paced, multi-outlet environment High attention to detail and commitment to consistent quality Problem-solving and organizational skills Passion for hospitality and guest experience All done! Your application has been successfully submitted! Other jobs

Role OverviewSodexoMAGIC is seeking an Executive Chef of Catering to lead catering culinary operations at Lansing Public Schools. In this role, you'll be the hands-on driving force behind exceptional catering food experiences-designing innovative menus and ensuring flawless execution for events of all sizes. From concept to plate, you'll oversee every culinary detail, guaranteeing top-tier quality and presentation that delights guests and elevates standards. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson and Sodexo. This strategic alliance enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. For almost 20 years, we have provided top-level food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges, universities and aviation lounges. What You'll Do be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting ensure Sodexo Culinary standards including recipe compliance and food quality are implemented have the ability and willingness to develop and motivate team members to embrace culinary innovations ensure food safety, sanitation and workplace safety standard compliance have working knowledge of automated food inventory, ordering, production and management systems 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends catering experience, with strong attention to detail excellent leadership and communication skills with the ability to maintain the highest of culinary standards strong coaching and employee development skills have a passion for food and innovation 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 Executive Chef StoryPoint Wyoming The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Bachelor's degree or related culinary degree. Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SPIND

Burcham Hills is an upscale senior living retirement community located in the backyard of Michigan State University in East Lansing, MI. We currently have a vacancy for a Sous Chef to work a Full Time schedule in our Bistro. Join our culinary team and make a resident s day by providing them with a flavorful quality meal. We produce a diverse array of foods that you would not expect in a retirement community, alongside some of the usual suspects. We offer nutritious items as well as items that are just plain good eating. Do you have an item to add to our repertoire? Let s work together to make a difference. In this position a Sous Chef will participate in, supervises and coordinates the preparation of menu items. Ensures food is prepared, portioned, garnished and presented according to Burcham s standards. in our Bistro. Ensure that a clean and sanitary work environment is maintain, in addition to but not limited to the following duties: Quality of Food: prepare palatable and attractive meals in sufficient quantities from standardized recipes for residents meals, monitor food served relative to appearance, temperature, sanitary and quality standards and portion control Sanitation: ensure sanitary conditions in all work areas of the kitchen meet or exceed health department requirements, documentation is done, proper food handling, accurate labeling and dating, work area organized, monitor equipment, report concerns to manager, etc. Customer Satisfaction and Teamwork: courteous the answer is yes , orders are accurate, meals are delivered timely, dietary restrictions honored, empowered to meet resident s needs and fulfill special requests, etc. Work in a lead role to assist in guiding the Bistro team. If you like to smile, enjoy providing exceptional hospitality, and want to work in a fun and rewarding environment where you are positively affecting the lives of seniors, we want to hear from you! Qualifications: ServSafe Certified (or ability to obtain within 90 days). One-year experience in quantity food production and preparation methods preferred. Works well under stressful/high volume work periods. Ability to manage multiple tasks, exercise independent judgment and follow through to completion with little or no supervision. Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and resident dietary needs, as well as follow rules and safety requirements. Excellent customer service skills. Ability to communicate with, understand, empathize with, work with, and be tolerant of residents, families, visitors, government agencies/personnel, general public, peers, supervisors and subordinates. PERKS OUTSIDE OF THE PAYCHECK: Senior advocacy Rewarding hospitality driven environment Growth opportunities Diverse culture Open door atmosphere Option to be paid daily Discounted employee meals Free parking Employee Assistance Program to all employees Eligible for benefits as of the 31 st day of employment if Full Time Employee recognition programs Beautiful, resort-like campus on 38 acres Join an exceptional team! Many roles at Burcham Hills may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. Please note that all employees are required to provide proof of COVID-19 vaccination, or apply for and receive an approved exemption, as a condition of employment. Drug-free workplace. EEO & E-verify employer. #sponsor

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Director of F&B FLSA STATUS: Salaried, Exempt LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! Essential Duties and Responsibilities Ordering, receiving and preparing food items. Maintaining food costs and budget goals. Produce required product according to Banquet Event Orders for each event. Maintains an active role in local hospitality community and professional associations. Attend in-house event-related meetings and relays immediate changes with other departments. Maintaining all kitchen equipment cleanliness and annual maintenance. Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations. Maintain a Health Department score of 90 or higher. Inventory controls. Responsible for Kitchen in absence of Executive Chef. Assists with monthly inventory. Training of all cooks. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. 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. Education and/or Experience At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities Advanced oral and written communication skills. Strong orientation to customer service and ability to work with other staff members in the facility. Results oriented individual with the ability to meet required budgetary goals. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Computer skills to include Excel programs. Must adhere to local Health Department codes. Ability to be creative with food presentations and maintain a quality product. All other duties as assigned. Certificates, Licenses, Registrations Serve-Safe certified. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: Onsite Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Physical requirements include walking, stooping, lifting to 30 lbs. and standing for the duration of the shift. 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. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

The F&B Sous Chef is responsible for supporting the F&B Room Chef in all aspects of food recipes developed and served at the assigned venue in Gun Lake Casino Resort. The ideal candidate will have a deep understanding and mastery of various cuisines, showcasing expertise in creating authentic and innovative dishes. The F&B Sous Chef will assist the F&B Room Chef in designing menus, managing kitchen operations, and ensuring the highest quality of food preparation at Gun Lake Casino Resort. This role requires effective leadership skills, creativity, attention to detail, and a passion for delivering an exceptional dining experience. About Us: At Gun Lake Casino Resort, every Team Member is an ambassador, essential to the success of our company and our culture. We expect that all Team Members take personal ownership in ensuring that everything they do is in the best interest of Gun Lake Casino Resort and embody the core values of the Seven Grandfather Teachings: Love : Love your brothers and sisters and share with them. Truth : Be true in everything you do. Be true to yourself and to your fellow Humans. Respect : You must give respect if you expect respect. Respect everyone, all persons, and all the things created. Bravery : To do what is right, even in the most difficult of times. Honesty : Be honest in every action and provide good feelings in your heart. Wisdom : We cherish knowledge; wisdom is used for the good of the people. Humility : Know that you are equal to everyone else, no better, no less. In this Role: Assist in creating and curating a diverse menu featuring authentic and creative dishes, considering regional specialties and guest preferences. Assist the F&B Room Chef in ensuring all recipes are written and Team Members are properly trained on proper recipe execution of all dishes. Assist the F&B Room Chef with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes. Assist in overseeing the preparation and cooking of all dishes, ensuring consistency and adherence to established recipes and standards. Lead and manage kitchen staff of the assigned kitchen, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation. Assist in implementation and enforcement of quality control measures to guarantee the consistency, taste, and presentation of dishes that meet the Gun Lake Casino Resort standards. Stay updated on culinary trends, experiment with new techniques, and introduce innovative twists to traditional recipes to keep the menu dynamic and exciting. Ensure compliance with ServSafe food safety and sanitation regulations, maintaining a clean and organized kitchen environment. Collaborate with front-of-house staff to understand guest preferences, receive feedback, and adjust to enhance the overall dining experience. Assist in monitoring food costs, controlling waste, and contributing to the development of cost-effective recipes without compromising quality. Assist the F&B Room Chef in analyzing operational results (revenues, supply costs, labor, etc.) and makes appropriate recommendations to continuously improve the daily operations (SOP's, processes, policies, revenues, etc.). Responsible for handling any Team Member or Guest opportunities. Evaluate, oversee, and provide coaching opportunities regarding job performance of Team Members. Ensure that all Team Members are knowledgeable of and adhere to all Gun Lake Casino Resort's Standards, policies, and procedures for the department. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or GED required. At least four (4) years of culinary experience required. Ability to speak, write, and communicate in English required. At least two (2) years in a culinary leadership role is preferred. Must have a la carte or high volume (buffet, banquet, production) experience and be able to properly train appropriate execution of restaurant policies and procedures. Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Demonstrated ability to control operational costs and improve financial results. Demonstrates proficiency in written business communications to effectively present data and analyses for operational improvements. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify Gun Lake Casino Resort's “Unsurpassed” Service Standards. Must hold/maintain certification with handling (ServSafe) and Alcohol Awareness (TIPS) and the ability to gain/maintain training requirements from both programs. Availability and willingness to work extended hours including nights, weekends, and holidays as business requires. Demonstrated ability to work independently with minimal direction. Assist in conducting group and individual training regarding policies and procedures on an ongoing basis. Help set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result. Communicate consistently with all managers, keeping them abreast of all department activities. Must possess comprehensive computer skills in Microsoft Office systems. Must be able to procure food, beverages, and supplies through the procurement system. Ensure that all Team Members adhere to all policies and procedures set forth by the Executive Chef. Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Department of Health. Demonstrate proficiency in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc. Must be proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.) and be able to train others in all necessary related skills. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health, OSHA, and Gun Lake Casino Resort's guidelines. Monitor, work with facilities, and document any culinary, and sanitation departments if any area is below standards or not functioning properly. All other duties as assigned. Physical Requirements: Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols. Ability to read, write, and input data into the computer. Ability to climb, bend, reach, walk, and stand for the duration of the shift. Manual dexterity to operate job-related equipment. Must be capable of lifting 50 lbs with or without assistance. Requires normal sense of smell, taste, touch, and hearing. Ability to sit and work on a computer for long periods of time. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second-hand smoke. Work may be performed in a small area with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. These tasks include the maintenance and care of assigned areas. Work may entail trained chemical usage. Constant contact with fellow Team Members and guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.

Job DescriptionCook Job Summary - 1st Shift 6am - 2pm The Cook is responsible for the daily meal preparation and service at BCM. The specific meal preparation and service is dependent on the scheduling of the different cook positions. Cook Duties and Responsibilities Read all kitchen notes and communication book. Review menus. Prepare meals accordingly. Look ahead - do any prep work needed for the next day's meals. (including removing items from freezer.) Follow special diets, prepare and chart alternates. Guide and help other team members to get everything done for the meals in a timely manner. Ensure that meal time is running orderly and efficiently. Serve and clean up. Store all items/leftovers promptly and appropriately. Label and date everything. Discard any outdated food items. Routinely check inventory and discard any damaged or outdated items. Put away stock from the weekly order as space allows, using the "first in and first out" method. Special projects as assigned. Report all kitchen issues, concerns and questions to Dietary manager. Direct resident food concerns to Dietary manager. Do Task charts daily. Leave detailed notes for all other shifts regarding prep work, alternates and meal service. Remove all trash and ensure kitchen is clean and in order at the end of your shift Cook Requirements and Qualifications Must have at least one year of experience working with senior population. Proven work experience in food service. Multi-tasking and time-management skills, with the ability to prioritize tasks. Must have good references from previous employers. Must be able to pass a background check. Good conversation skills and a friendly demeanor. Able to work independently with little supervision. Reliable, compassionate, and willing to serve others. Must be able to lift up to 50lbs. Byron Center Manor is an EEO employer - M/F/Vets/Disabled Visit us at ***************

Taking care of dependent persons is worthwhile to work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being a caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. Purpose of this position: Lead cook works with the chef, other cooks, and kitchen employees preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. A lead cook is normally required to work nights, weekends, and many holidays. Qualifications: Experience and training in professional cooking, applicable certification. Must obtain and maintain applicable certification in food service safety and sanitation (such as ServSafe); obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the lead cook needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state-mandated criminal background screening and random drug testing. Essential Functions: Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used, etc. Assures food is served properly, at the correct temperatures, and in an appetizing manner. Monitors food/plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents' achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. Shift supervision of Utility Workers and Server/Prep assistants Immediately reports any malfunction in equipment or physical plant. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft. Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance, and documentation General Responsibilities: Be a goodwill ambassador for this living center Comply with Life Safety policies and periodic “drills” Participate in training opportunities Report safety and health hazards to the Maintenance Supervisor Work cooperatively with others on the same shift and across shifts Report to work as scheduled Treat all residents with dignity and respect Observe residents for any change in condition (physical, emotional, cognitive, or behavioral) Communicate any change in condition to the Shift Supervisor Comply with infection control protocols Compliance with all Resident Rights including confidentiality Compliance with the guidelines stated in the Employee Handbook Compliance with the code of conduct included in the Employee handbook All other duties as may be needed to assure the goals and obligations of this living center are met Physical & Mental Requirements: Able to lift 50 pounds Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. Able to perform physically repetitive work. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. Able to work with strong smells and chemicals Ability to handle pots and pans, stir a variety of textures for extended periods of time. Ability to use telephone and computer (including email) for communication Ability to communicate verbally and in writing with residents, co-workers, and supervisors. Ability to comprehend written and verbal instructions in English Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents Compensation & Benefits: Hourly Wage and benefits as stated in the Employee Handbook. Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review. Annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator. An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities. #INDRS

Overview About Brick & Brine Brick + Brine is a place where craftsmanship, connection, and elevated dining come together. Rooted in elemental cooking, warm hospitality, and a refined yet welcoming atmosphere, Brick + Brine blends the richness of artisanal technique with the comfort of familiar flavors-reimagined through a modern, upscale lens. We're seeking an innovative, highly skilled Executive Chef to lead the culinary vision and kitchen operations at one of Kalamazoo's premier dining destinations. This leader will honor the essence of Brick + Brine-artful cooking, attention to detail, shared moments-while continuing to evolve our menu and experience in ways that excite our guests and inspire our team. This role is a rare opportunity to shape the ongoing culinary identity of a concept known for its sophistication, creativity, and commitment to exceptional guest experiences. Guiding Vision: Crafted with Intention “At Brick + Brine, every dish tells a story and every moment matters. We celebrate the art of cooking, the joy of gathering, and the beauty of craftsmanship. Through thoughtful ingredients, intentional preparation, and warm, genuine hospitality, Brick + Brine is a place where people come together, disconnect from the outside world, and experience something memorable. Our Executive Chef leads the culinary heartbeat of this vision.” Top Reasons to Work With GHG We are one of the Nation's 101 Best and Brightest Companies to work for You'll have the opportunity to work in a brand new restaurant You will grow your skills and experience in an exciting industry Responsibilities What You'll Be Doing Direct and oversee all culinary operations in an upscale, high-volume environment known for refined execution and elevated service standards. Develop, evolve, and maintain a seasonally inspired, ingredient-forward menu that reflects the heart of Brick + Brine's concept-craftsmanship, balance, and artistry. Lead, mentor, and inspire a talented culinary team; elevate skill sets, build culture, and reinforce pride in the craft. Create and optimize systems for prep, production, plating, and service flow that support excellence, consistency, and efficiency. Maintain the highest standards of food safety, sanitation, and compliance with Michigan health code regulations. Oversee inventory, ordering, vendor partnerships, product sourcing, and food cost management to ensure operational and financial excellence. Partner closely with FOH, Events, and Beverage leadership to ensure seamless guest experiences across dining room, bar, lounge, and private event spaces. Champion continuous culinary innovation-exploring trends, seasonal flavors, techniques, and presentations to keep the menu fresh, relevant, and exciting. Uphold Brick + Brine's brand identity through thoughtful presentation, intentional plating, and a commitment to quality in every detail. Qualifications What You Need for this Position Minimum 5 years of Executive Chef or senior kitchen leadership experience in an upscale, high-volume restaurant or fine dining environment. Culinary degree preferred but not required. Strong background in menu development, kitchen operations, and food/labor cost management. Demonstrated ability to build high-performing teams and foster a culture of professionalism, creativity, and accountability. Experience developing and executing systems that ensure consistency, quality, and operational efficiency. Excellent communication, leadership, and interpersonal skills. Passion for modern culinary techniques, seasonal cooking, scratch kitchens, and elevated hospitality. Ability to work evenings, weekends, and holidays as needed. What's in it for You Annual bonus opportunity Accrued PTO starts immediately and is available as soon as a minimum of 2 hours is accrued 401K with 100% match up to 3% and 50% match up for the next 2% Medical/Dental/Vision/Disability/Life Insurance Robust Employee Assistance Program providing a wide range of services including up to 7 free counseling sessions per year Health and wellness reimbursement up to $600 annually for items like massages, gym memberships, running shoes etc. 10% discount on GHG outlets (1) shift meal provided per day Discounted hotel rates at Choice Hotels Worldwide Monthly cell phone stipends Leadership development classes and training programs Parental Leave Program Flexible work schedule Team Culture: Crafted Together “Brick + Brine is driven by connection-between our team, our guests, and the food we create. We are artisans of hospitality, committed to excellence in every detail. Together, we bring warmth, creativity, and intention to every service. We lead with gratitude, cook with passion, and deliver experiences that stay with our guests long after they leave. Let's continue shaping something exceptional-together.” If you're a culinary leader passionate about seasonal cooking, elevated dining, team culture, and the craft of hospitality, we'd love to hear from you. Join us in shaping the continued evolution of Brick + Brine.

Job Description Salary: $85,000 - $95,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Executive Chef is responsible for leading all kitchen operations, ensuring food quality, safety, and sanitation standards are upheld. This role involves managing food production, menu planning, inventory control, and staff training in alignment with corporate programs. Ideal for a dynamic, entrepreneurial culinary professional. Key Responsibilities Develop and execute regular and modified menus per company guidelines. Ensure adherence to standardized recipes, portion control, and presentation. Complete daily production worksheets and waste logs; taste all finished products for quality assurance. Train and supervise kitchen staff in food preparation, equipment operation, and sanitation practices. Maintain cleaning and equipment maintenance schedules; ensure completion. Manage food and supply inventories within budget while maintaining availability. Approve and manage the use of leftover food in compliance with company policies. Ensure full compliance with local, state, and federal health and sanitation regulations. Enforce all company and facility safety protocols and reporting procedures. Participate in staff meetings, training sessions, and professional development activities. Preferred Qualifications Associate degree in culinary arts or equivalent experience. Minimum 5 years of progressive kitchen management experience. Strong background in catering and high-volume food service operations. Experience with institutional and batch cooking. Hands-on leadership and culinary skills required. In-depth knowledge of food trends, cost control, production standards, and sanitation. Proficient with Microsoft Office, Outlook, and Internet applications. ServSafe certification preferred. Commitment to client satisfaction programs and initiatives. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave 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 Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1482640 Bon Appetit Tyler Justus

Bon Appetit **Salary:** $85,000 - $95,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! **Job Summary** The Executive Chef is responsible for leading all kitchen operations, ensuring food quality, safety, and sanitation standards are upheld. This role involves managing food production, menu planning, inventory control, and staff training in alignment with corporate programs. Ideal for a dynamic, entrepreneurial culinary professional. **Key Responsibilities** + Develop and execute regular and modified menus per company guidelines. + Ensure adherence to standardized recipes, portion control, and presentation. + Complete daily production worksheets and waste logs; taste all finished products for quality assurance. + Train and supervise kitchen staff in food preparation, equipment operation, and sanitation practices. + Maintain cleaning and equipment maintenance schedules; ensure completion. + Manage food and supply inventories within budget while maintaining availability. + Approve and manage the use of leftover food in compliance with company policies. + Ensure full compliance with local, state, and federal health and sanitation regulations. + Enforce all company and facility safety protocols and reporting procedures. + Participate in staff meetings, training sessions, and professional development activities. **Preferred Qualifications** + Associate degree in culinary arts or equivalent experience. + Minimum 5 years of progressive kitchen management experience. + Strong background in catering and high-volume food service operations. + Experience with institutional and batch cooking. + Hands-on leadership and culinary skills required. + In-depth knowledge of food trends, cost control, production standards, and sanitation. + Proficient with Microsoft Office, Outlook, and Internet applications. + ServSafe certification preferred. + Commitment to client satisfaction programs and initiatives. **Apply to Bon Appetit today!** _Bon Appetit is a member of Compass Group USA._ Click here to Learn More about the Compass Story (************************************** **Associates at** **Bon Appetit** **are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave 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 Washington State, Maryland, or to be performed Remotely, click here (***************************************************************************************** for paid time off benefits information. **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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.** Applications are accepted on an ongoing basis. **Bon Appetit maintains a drug-free workplace.** **Req ID:** 1482640 Bon Appetit Tyler Justus

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.

Job Description Burcham Hills is an upscale senior living retirement community located in the backyard of Michigan State University in East Lansing, MI. We currently have a vacancy for a Sous Chef to work a Full Time schedule in our Bistro. Join our culinary team and make a resident's day by providing them with a flavorful quality meal. We produce a diverse array of foods that you would not expect in a retirement community, alongside some of the usual suspects. We offer nutritious items as well as items that are just plain good eating. Do you have an item to add to our repertoire? Let's work together to make a difference. In this position a Sous Chef will participate in, supervises and coordinates the preparation of menu items. Ensures food is prepared, portioned, garnished and presented according to Burcham's standards. in our Bistro. Ensure that a clean and sanitary work environment is maintain, in addition to but not limited to the following duties: Quality of Food: prepare palatable and attractive meals in sufficient quantities from standardized recipes for residents' meals, monitor food served relative to appearance, temperature, sanitary and quality standards and portion control Sanitation: ensure sanitary conditions in all work areas of the kitchen meet or exceed health department requirements, documentation is done, proper food handling, accurate labeling and dating, work area organized, monitor equipment, report concerns to manager, etc. Customer Satisfaction and Teamwork: courteous - the answer is “yes”, orders are accurate, meals are delivered timely, dietary restrictions honored, empowered to meet resident's needs and fulfill special requests, etc. Work in a lead role to assist in guiding the Bistro team. If you like to smile, enjoy providing exceptional hospitality, and want to work in a fun and rewarding environment where you are positively affecting the lives of seniors, we want to hear from you! Qualifications: ServSafe Certified (or ability to obtain within 90 days). One-year experience in quantity food production and preparation methods preferred. Works well under stressful/high volume work periods. Ability to manage multiple tasks, exercise independent judgment and follow through to completion with little or no supervision. Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and resident dietary needs, as well as follow rules and safety requirements. Excellent customer service skills. Ability to communicate with, understand, empathize with, work with, and be tolerant of residents, families, visitors, government agencies/personnel, general public, peers, supervisors and subordinates. PERKS OUTSIDE OF THE PAYCHECK: Senior advocacy Rewarding hospitality driven environment Growth opportunities Diverse culture Open door atmosphere Option to be paid daily Discounted employee meals Free parking Employee Assistance Program to all employees Eligible for benefits as of the 31st day of employment if Full Time Employee recognition programs Beautiful, resort-like campus on 38 acres Join an exceptional team! Many roles at Burcham Hills may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. Please note that all employees are required to provide proof of COVID-19 vaccination, or apply for and receive an approved exemption, as a condition of employment. Drug-free workplace. EEO & E-verify employer. #sponsor

Job Description Taking care of dependent persons is worthwhile to work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being a caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. Purpose of this position: Lead cook works with the chef, other cooks, and kitchen employees preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. A lead cook is normally required to work nights, weekends, and many holidays. Qualifications: Experience and training in professional cooking, applicable certification. Must obtain and maintain applicable certification in food service safety and sanitation (such as ServSafe); obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the lead cook needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state-mandated criminal background screening and random drug testing. Essential Functions: Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used, etc. Assures food is served properly, at the correct temperatures, and in an appetizing manner. Monitors food/plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents' achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. Shift supervision of Utility Workers and Server/Prep assistants Immediately reports any malfunction in equipment or physical plant. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft. Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance, and documentation General Responsibilities: Be a goodwill ambassador for this living center Comply with Life Safety policies and periodic “drills” Participate in training opportunities Report safety and health hazards to the Maintenance Supervisor Work cooperatively with others on the same shift and across shifts Report to work as scheduled Treat all residents with dignity and respect Observe residents for any change in condition (physical, emotional, cognitive, or behavioral) Communicate any change in condition to the Shift Supervisor Comply with infection control protocols Compliance with all Resident Rights including confidentiality Compliance with the guidelines stated in the Employee Handbook Compliance with the code of conduct included in the Employee handbook All other duties as may be needed to assure the goals and obligations of this living center are met Physical & Mental Requirements: Able to lift 50 pounds Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. Able to perform physically repetitive work. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. Able to work with strong smells and chemicals Ability to handle pots and pans, stir a variety of textures for extended periods of time. Ability to use telephone and computer (including email) for communication Ability to communicate verbally and in writing with residents, co-workers, and supervisors. Ability to comprehend written and verbal instructions in English Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents Compensation & Benefits: Hourly Wage and benefits as stated in the Employee Handbook. Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review. Annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator. An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities. #INDRS