Chef jobs in Birmingham, AL - 146 jobs

Baumhower's Victory Grille - Chef - $55k to $70k + Bonus!! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $55k - $70k plus BONUS!!! Did we also mention the chance to earn a 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance - Managed 401K plan with matching and wealth management guidance - Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $55,000.00 - $70,000.00 per year Work Location: In person Salary Description $55k to $70k + Bonus!!

Baumhower's Victory Grille - Chef - $55k to $70k + Bonus!! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $55k - $70k plus BONUS!!! Did we also mention the chance to earn a 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance - Managed 401K plan with matching and wealth management guidance - Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $55,000.00 - $70,000.00 per year Work Location: In person Salary Description $55k to $70k + Bonus!!

A leading foodservice organization is seeking a Campus Executive Chef for a prestigious university dining operation in Alabama. This role offers the opportunity to lead the culinary strategy for a high-volume residential dining program serving thousands of meals per week across multiple outlets, with a strong focus on culinary innovation and student engagement. The company is a respected leader with a long-standing presence at major universities throughout the region. Their stable work environment, collaborative culture, and strong portfolio of high-profile accounts make this an exceptional opportunity to join this growing organization! Campus Executive Chef Responsibilities: Develop and execute innovative culinary programs, including cooking classes and campus-wide cooking demonstrations. Ensure proper culinary standards and techniques across large dining halls in a high-volume operation. Establish and maintain strong relationships with university administration and senior leadership. Collaborate with district and regional leadership to achieve culinary excellence and operational goals. Oversee culinary aspects of high-profile catering events while supporting the catering team. Work a primarily Monday-Friday schedule with some evening and weekend catering commitments as needed. Lead culinary innovation and bring fresh ideas to grow the overall culinary program. Campus Executive Chef Qualifications: Seasoned culinary professional with executive chef experience in high-volume operations ($30M+ accounts preferred). Contract foodservice experience required;higher education/university dining experience strongly preferred. Must possess an outgoing, open-minded personality with the ability to lead classes and engage diverse audiences. Calm under pressure with the ability to be presentable in both hands-on line work and executive-level settings. Culinary degree or equivalent experience required. Multi-unit oversight and catering experience preferred. Compensation: $80, 000 - $90, 000, relocation assistance available, comprehensive benefits package, and more!

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Brookdale University Park is a premier Continuing Care Retirement Community located in Homewood, AL! Come lead the dining experience and change the lives of those we serve everyday. Offering up to a $2500 sign-on bonus! Do you love the creativity of being a Chef but hate the late nights and hectic weekends? With thousands of recipes to choose from, and the ability to add your own, Brookdale is the place for you. Quality is what we pride ourselves on and listening to our residents in the development of our menus is key. If you are passionate about leading a team, have high expectations when it comes to sanitation and food safety and would enjoy making a positive impact on the lives of seniors then this is an opportunity you don't want to miss. Apply with us today to experience the uniqueness of senior living dining. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Associate's degree (A.A) or equivalent from two year college or technical school. Two to four years related experience and/or training; or equivalent combination of education and experience. Certifications, Licenses, and Other Special Requirements ServSafe Certified. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management and Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Effective customer service skills and the ability to lead and supervise a diverse group of people. Ability to coordinate the daily production of menus, recipes and food preparation. Capable of managing multiple job tasks including the preparation of several foods at the same time. Excellent cooking skills and an understanding of food preparation principles, ingredients and culinary terminology. Ability to modify and develop creative recipes and menus that are healthy and satisfying to the residents. Ability to understand and apply sanitation principles. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Oversees daily operations of the kitchen and ensures the highest quality food products. Directly supervises and trains kitchen personnel on all related culinary activities. Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control. Selects recipes, prepares and coordinates all meals. Coordinates prep for the following day's menu. Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality. Establishes presentation technique and quality standards. Plans, modifies and develops menus. Performs a pre-meal meeting with food servers to review detail of daily menu. Ensures an adequate number of culinary associates each shift and ensures absences are covered. Estimates food consumption and requisitions food purchases. Monitors and maintains inventory. Assists in the adherence to maintaining budget compliance for daily food costs. Assists in applying appropriate loss prevention procedures. Assists in hiring, training, scheduling, disciplining and terminating associates. Provides training for all kitchen staff. Assists in the coordination and execution of special events. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage and use of cleaning chemicals. Keeps waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Trussville, AL As a Restaurant Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Executive Chef at City Club Birmingham | Birmingham, AL | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Description $18 - $22/hr. Requirements: Previous experience working as a Sushi Chef or in a similar role preferred, but not required. We have a thorough training program to prepare individuals with superior knife skills for success in the role. Excellent communication skills, both verbal and written. Ability to follow instructions accurately and efficiently. Capacity to work in a fast-paced environment while maintaining food quality and sanitation standards. Must be able to work flexible hours, including evenings, weekends, and holidays. Responsibilities: Prepare sushi dishes according to recipes and specifications. Ensure the quality and freshness of ingredients used. Maintain cleanliness and organization of the sushi bar and kitchen area. Adhere to food safety and sanitation standards at all times. Collaborate with kitchen team members to ensure timely and efficient service. Assist in inventory management and ordering of sushi ingredients. Provide excellent customer service and interact with guests in a friendly and professional manner. Why join Flagship Restaurant Group? Flagship Restaurant Group is an ever-evolving company empowering our people to follow their passion in the hospitality industry Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience We provide a comprehensive training program in a fun, exciting environment where you'll thrive Delicious dining discounts you can share with friends and family at all our locations Our full-time employees are eligible to enroll in our comprehensive benefits package that includes dental, vision, and life insurance We create excitement around our team member's milestones and achievements At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientations, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion. Flagship Restaurant Group is an Equal Opportunity Employer Flagship Restaurant Group participates in the E-Verify program Learn more about us! flagshiprestaurantgroup.com

Job Description Johnny's in Homewood, AL is looking for one executive chef to join our 15 person strong team. We are located on 2902 18 Th Street South. Our ideal candidate is self-driven, motivated, and engaged. Executive Chef will be trained to open New concept for Johnnys Restaurant Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Ordering Minimum 5 years as Sous Chef/Executive others need not apply Food Handlers/Serv Safe required Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume 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.

Rare and Well Done Every TimeWhat makes an evening at Perry's so incredible? You do. What you can expect from working at Perry's: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $55,000.00 - $70,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) Job Type: Full-time

Job DescriptionA sous chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. Sous Chef Duties and Responsibilities Sous Chef are responsible for preparing food for service and helping to make sure the kitchen stays clean, tidy, and operational. The lead line cook's duties usually involve: Preparing Food One of the main tasks given to a lead line cook is helping with the preparation of food for cooking or serving. This may include washing and peeling fruits and vegetables, marinating meat, or preparing sauces. While some kitchens employ prep chefs for this, Sous Chef are often involved with this work. Follow Orders from Supervisors Sous Chefs are tasked with various duties as they come in, which are assigned by either the head chef or the supervisor. Line cooks are responsible for whatever station they're assigned to, but may also be given other duties during busier periods. Stock Work Stations Ensuring that each station is stocked with the necessary equipment is generally tasked to the sous chef. They also check that work stations are clean and meet sanitary regulations at all times. Check Inventory Stocks A sous chef prepares ingredients and supplies each day, which includes checking inventories and the quality of the supplies received. They also ensure that dates and temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality. Comply with Regulations Health and safety regulations are of paramount importance in a professional kitchen. It's the sous chef's responsibility to ensure that these regulations and standards are met at all times, and that the kitchen remains hygienic.

Baumhower's Victory Grille - Chef - $55k to $70k + Bonus!! Baumhower's Victory Grille is a part of the Aloha Hospitality International restaurant group. Aloha Hospitality is an Alabama based company whose team recently celebrated their 40th anniversary. The Aloha Group includes award winning restaurants including Baumhower's Victory Grille, Dauphin's, Las Floriditas and Wingfingers restaurant chains. We care about our teams and are looking for dishwashers that understand how to create a positive restaurant culture and will help us grow. We have strong training with ongoing development programs Internal advancement opportunities We are a high-volume restaurant with menus that offer classic signature selections and chef specials WE NEED YOU TO HELP US GROW AND PROSPER! Baumhower's offers: Our priority is to pay above market standards Paid vacation for eligible team members after 1 year up to 4 weeks per year Large management and team member referral bonuses (Have a buddy in the business that's looking to move up? Bring your buddy and get a periodic bonus!) Contest incentives including cruises Meal and retail discounts Health insurance and a managed 401K plan with employer matching New restaurant openings Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Job Type: Part-time Shifts: Day shift Evening shift Morning shift Night shift Work Location: In person Salary Description Up to $18/hour!

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class. SUMMARY Responsible for all management of Pelham Civic Complex (“Building”) food services, food quality, guest service standards, and sanitation standards in all F&B areas including but not limited to; all Kitchens, Concessions, VIP Suites, Party Decks, Conference Center, Premium Bars, Kiosks and Artist, Crew or Team Catering. Coordinates hiring, scheduling and directs training of all food service employees in food preparation and other activities as needed. The Chef is responsible for ordering, receiving, storage, inventory of all foods and ensuring proper preparation of all foods, and food related regulations, quality standards and adheres with all VenuWorks sanitation standards ensuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. The Chef must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on event requirements and this position requires event presence and support. ESSENTIAL RESPONSIBILITIES include the following. 1. Plan and direct all functions of kitchen administration, food production planning, menu developing and pricing of all F&B guest services, concessions, premium bars, event party decks, lounges, related F&B service areas, and culinary departments, to ensure F&B Dept. meets the daily needs of the venue operations and budgetary goals related to food preparations and provided services. 2. Ensure consistent presentation and best quality of all food and beverage products and services throughout the venue, and other related areas for all events at all times daily. 3. Assist in establishing and achieving predetermined food service profit objectives and desired standards of quality food, cleanliness, and timing. 4. Implement effective controls of food cost and labor costs. 5. Responsible for quality of food products, food handling, kitchen team building, training of all food positions and maintaining professional work procedures. 6. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing the best in quality foods, while being readily available & approachable for all team members. 7. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery planning. Always extend professionalism and courtesy to guests. 8. Create, establish, and plan menus including all catering, banquet, concessions, VIP and backstage catering areas. 9. Implement training programs and recipe cards for all foods prepared in the facility including item ingredients, target product costs and preparation methods to include Hazard Analysis Critical Control Point (HAACP) and proper sanitation guidelines. 10. Maintain professional vendor relationships with-in local community, assure timely delivery and maintain inventory of all food needs of the facilities; maximize product availability, minimize waste to control food costs while achieving and improving upon budgeting guidelines. 11. Plan kitchen team schedules and supervision of all kitchen employees to maximize productivity while minimizing labor costs to achieve and improve upon budgeted guidelines. 12. Carry out supervisory responsibilities in accordance with the VenuWorks policies and applicable laws; interview, hire, train and supervise employees including non-profit groups; assign and direct work and work locations; address complaints and resolve problems. 13. Work with sales and event planners on customization of menus and culinary experiences for all events, conferences and meetings to ensure sales goals are obtained. OTHER DUTIES 1. Orders and ensures preparation of all food for all areas to specifications before and during all events: Estimate kitchen staffing and product requirements meet or exceed expectations. 2. Properly manages food, supplies and labor line accounts in accordance with budgetary requirements. 3. Ensures proper food temperatures are maintained, food is stored correctly, labeled and dated in all food service and storage areas. 4. Ensures freshness and quality of all menu items for all areas. Packages all products to proper specifications. Performs opening, closing and side work duties as needed or instructed and according to proper guidelines. Makes sure all food areas are maintained, stocked, inventoried, set-up, prepped and ready for each event according to service times and clients' expectations. 5. Keeps all catering, kitchen and concessions food service equipment in safe working order, clean, organized, sanitized and sufficiently stocked. 6. Follows and upholds all health codes and sanitation regulations in accordance with local, state and company requirements. 7. Use waste control guidelines and record all waste on spoilage sheets. 8. Work closely with the venue leadership team to deliver overall food quality and service standards to all events. 9. Directly reports to Executive Director of the Building. 10. The Cook and the Sous-Chef directly report to the Chef. 11. Actively maintains community involvement in local and charitable organizations. 12. Performs other duties as assigned. SUPERVISORY RESPONSIBILITIES Responsible for the overall direction, coordination, and evaluation of the kitchen in accordance with the organization's policies and applicable laws. Carries out supervisory responsibilities in accordance with VenuWorks policies and applicable laws. Responsibilities include interviewing, hiring, training and supervising employees; assigning and directing work and work locations; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems. Ensures all food preparation and presentation standards are met in accordance with proper procedure and safety measures. Provides an exciting and energetic atmosphere, leading the culinary team by example daily and during event service. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Qualified applicants must be available to work nights and weekends, and occasionally holidays. 1. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. 2. Integrity and Trust: Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn't misrepresent him/herself and is highly respectful of others. 3. Communication: Consistently exhibits courteous, respectful, non-defensive and appropriate communications. Presents information in a concise and understandable format. 4. Teamwork: Works cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution. 5. Ability to organize workflow and meet established deadlines. EDUCATION and/or EXPERIENCE 1. Culinary Degree preferred but not mandatory, or 3 years facility or culinary management experience in a similar high volume facility food service operation with similar duties and responsibilities. 2. Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards. 3. Knowledge of supervisory principles and practices. CERTIFICATES, LICENSES, REGISTRATIONS 1. Applicants must possess a current, valid driver's license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes.2. Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management. 3. ServSafe certified through the National Restaurant Association or ability to become certified within the first six months of employment. LANGUAGE SKILLS 1. Ability to communicate effectively orally and electronically. 2. Ability to read and comprehend instructions, correspondence, and memos. 3. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations. 4. Ability to write reports, business correspondence, and procedure manuals. 5. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. 6. Ability to speak and understand English. MATHEMATICAL SKILLS 1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. 2. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage. 3. Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry. 4. Strong experience with inventory control procedures and good overall skills in working with numbers. REASONING ABILITY/COGNITIVE SKILLS (includes but not limited to following) Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to remember previously learned material such as specifics, criteria, techniques, principles, and procedures ; ability to grasp and interpret the meaning of material; ability to use learned material in new and concrete situations; ability to break down material into its component parts so that its organizational structure can be understood; ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment; ability to put parts together to form a new whole or proposed set of operations; ability to relate ideas and formulate hypotheses; ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards; ability to appraise judgments involved in the selection of a course of action; ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice. 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 position. 1. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear. 2. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel. 3. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. 4. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. 5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 1. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock. 2. The noise level in the work environment is usually moderate. CONCLUSION The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of any employee under his/her supervision. I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.

Summary of Responsibilities: This role leads the daily culinary operations of The View under the guidance of the Restaurant Manager and Executive Chef. Chef de Cuisine's responsibilities include ensuring quality & timely food preparation, effective scheduling, cost management of food and labor, sanitation, training of staff, and assisting with menu creation and product selection. Note: The View is an upscale contemporary Italian restaurant on the Highlands College campus, where, primarily, our students dine in a training lab environment to equip them with pertinent life skills and etiquette. Additionally, the faculty, staff, HC evening students and special HC guests are patrons of The View. Specific Duties and Responsibilities: Assist with menu creation and product resourcing under the direction of the Executive Chef and Restaurant Manager. Understanding business needs and scheduling kitchen staff to meet these needs while adhering to budget parameters. Prepare quality food for menu and business demand. Ensure immaculate sanitation and proper handling of food in compliance with Health Code and other government regulation. Above Health Code standards, ensure The View kitchen is always ready for VIP tours through impeccable cleanliness, organization, and maintenance. Ensure cuisine exceeds the expectations of all patrons. Lead the procurement, purchasing, and inventory of all kitchen products for best quality at a great value. Assist with the hiring of kitchen staff in alignment with Highlands College. Responsible for ensuring all kitchen staff are trained thoroughly to fulfill The View promise or mission statement. Creates a positive, helpful learning lab for employees and students to assist them in practical life lessons and Character development. Ensure compliance with sanitation and safety regulations. Other Duties: Participate in ministry at Church of the Highlands and Highlands College by leading small groups. Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Leadership Requirements: Provide leadership to kitchen staff and students, specifically with culinary skills, food preparation, time management, sanitation, hospitality, etc. Ability to work and lead a team and Highland College students in a “learning lab environment". Lead and develop teams to effectively reach set goals. Influences others using rational arguments. Identifies basis for compromise and reaches an agreement. Conveys accurate information effectively using the most appropriate methods to reflect the needs of the audience and ensure mutual understanding. Sets clear and challenging objectives, inspiring and encouraging high performance in teams and individuals. Reviews progress achieved, publicly and privately recognizing achievement. Anticipates the possible demands and outcomes of a particular task or situation - plans and prioritizes appropriately. Qualifications Personal Characteristics: Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Positive, fun, and life-giving attitude. Demonstrate a genuine interest in supporting others, coaching, and training in order to improve performance. Encourages the contribution of others and takes their views into account. Highly focused, self-starter with an elevated level of energy and positive outlook. Work well under pressure and rapid change. Essential Traits: Highly focused, self-starter with an elevated level of energy and positive outlook. High-capacity, multi-tasking individual who is comfortable working independently without constant supervision. Ability to work well with and lead others, cultivate a team-building atmosphere. Ability to troubleshoot and solve problems quickly. Ability to maintain a high level of organization and manage multiple tasks and responsibilities simultaneously. Knowledge of various cooking methods and procedures. Hand-eye coordination. Creativity. Time-management. Ability to communicate effectively to “high profile” customers. Knowledge: Deep understanding of culinary, cuisine, menu development, food preparation, sanitation, leadership, communications, and product procurement. Education: Medium. Physical Demands: Moderate exposure to physical risk. Good physical condition is required. Ability to drive between campuses. Ability to lift 50lbs without assistance. Ability to work safely with kitchen equipment, knives, and utensils. Ability to work in higher temperature areas such as ovens and stoves. The physical activity of this job includes standing for long periods of time, stooping, and occasional kneeling.

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.

Employment Type: Full-Time, Onsite Segment: Education The Role at a glance: We are looking to add an experienced, motivated Unit Chef to our higher education team in Fairfield, AL. As a Unit chef, you will have the opportunity to supervise and participate in the preparation of meals for various locations as assigned. What you'll be doing: Planning, organizing, and supervising culinary operations of retail and catering services. Planning menus based on various factors, such as market trends, customer preferences, and nutritional considerations. Conferring with district managers or other departments regarding daily aspects of dining service. Directing and coordinating the work of kitchen staff. Other tasks as assigned. What we're looking for: Must-haves: Certification by a recognized culinary institution or an equivalent combination of education and experience. Ability to travel up to 75% of the time. At least three years' experience in culinary management. Strong leadership and communication skills. Nice-to-haves: At least one years' experience in a similar role. Where you'll be working: Miles College Compensation $18 per hour Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Elior Collegiate: Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

QUALIFICATIONS: Must have minimum of three years of formal culinary experience or food service management. Two years of experience as a Sous Chef preferred. Culinary science degree is a plus. Knowledge of restaurant industry operations, food safety, and sanitation standards. Previous supervisory or leadership experience preferred. Must possess a valid driver's license. Must meet employment and physical standards, which includes a background check as well as drug and alcohol screening. Experience and training which demonstrate the knowledge, skills, and aptitude to perform the defined duties. COMPENSATION: Full-time/Salary PERFORMANCE RESPONSIBILITIES: Assists Executive Chef in all aspects including, but not limited to: Maintains system-wide inventory related to assigned facilities and coordinates the ordering and monitoring of all food and kitchen wares. Oversees the stocking, restocking, and organizing of food and related consumables, maintaining a First In First Out (FIFO) rotation of stock. Ensures compliance with all health and safety regulations within the kitchen area. Develops and implements a la carte and catering menu items, maintaining the right balance of culinary excellence and cost effectiveness. Schedules and maintains appropriate kitchen staffing levels and facilitates recruitment of new staff as needed. Oversees the preparation and plating of dishes and assumes ultimate responsibility for quality and timeliness of courses served. Serves in an active role in the preparation and plating of dishes, as needed. Maintains a thoroughly trained staff, developing direct reports through education and effective instruction. Ensures consistency through standardized recipes and plate presentation. Assists in preparing annual budget. Utilizes skills to achieve annual financial goals through proper forecasting, cost controls, and labor management. Collaborates with Marketing Director and takes an active role in event menu and staff planning. Serves as second-in-command of the kitchen and assumes charge in the absence of the Executive Chef. Assists with and/or manages administrative kitchen responsibilities, as assigned. Maintains, as a core value, the importance of providing outstanding customer service and a memorable dining experience for members and patrons. Represents and promotes the Terri Pines brand with poise and professionalism. Provides effective and efficient customer services. Promotes and maintains responsive community relations. Attends any in-service training and safety programs for staff. Follows assigned dress code. Assists any additional food service facility when called upon. Acts as a team member with other staff, embracing and supporting our vision and mission. Exhibits a high level of professionalism and ethics working amicably with staff, advisors, leadership, and the public. Exhibits proficiency in written and oral communication. Works hours that vary, which will likely include nights and weekends, based on time of year, events, and projects. Attends all meetings as requested by supervisors. Performs other duties as assigned by supervisors. WORKING ENVIRONMENT: The work area is well lighted, ventilated, and heated. Occasionally work outdoors where there is a potential to be exposed to various weather conditions. PHYSICAL DEMANDS: Work is performed both inside and outside and requires the physical and mental ability to operate a motor vehicle, commercial kitchen appliances, and computer. Work also requires standing for longs periods of time, some heavy lifting, and the ability to climb, bend, twist, stand, and sit while performing various job duties. Must be able to routinely lift and carry fifty pounds of weight without assistance. Employed by the City of Cullman through Cullman Parks, Recreation, and Sports Tourism. Apply at *********************************************

Job DescriptionDescription: The Culinary Operations Support Intern works alongside experienced chefs to support multiple foodservice locations. This role is designed for a culinary student who wants hands-on kitchen experience, exposure to different styles of operations, and the opportunity to learn how professional kitchens and accounts run day to day. You'll help with cooking, prep, training, and food safety while learning from corporate and unit chefs and managers. This is a great role for someone who enjoys variety, teamwork, and learning on the job. Please Note: This position requires travel between multiple locations, including opportunities out of state. Southern Foodservice Management will cover all travel-related expenses, including a flat daily travel stipend and a daily meal per diem. What You'll Learn & Do Assist with cooking, prep work, and service as needed Step in to support kitchens during busy times or when extra help is needed Follow company recipes and standards for quality, portioning, and presentation Help with menu updates, daily specials, catering, and special events Learn the basics of recipe costing [PD1] and menu planning Assist in training new cooks on fundamental techniques, recipes, and kitchen safety Support food safety, sanitation, and proper storage practices Help with inventory basics such as counting product, checking deliveries, and reducing waste Assist with kitchen organization, setup for service, and maintaining clean workspaces Learn how to check food for proper seasoning, temperature, and appearance Observe and assist with basic site checks or audits alongside senior chefs Attend culinary trainings, meetings, and professional development sessions Represent the culinary team with professionalism, positivity, and teamwork Communicate clearly and respectfully with chefs, managers, and guests What You Bring to the Kitchen Basic knowledge of cooking fundamentals and kitchen safety A strong desire to learn and grow as a culinary professional Willingness to take direction and learn from experienced chefs and managers Ability to work with different teams and in different kitchen environments Openness to traveling between locations, including out-of-state opportunities ServSafe certification (or willingness to earn it) What We're Looking For Positive attitude and curiosity Flexibility and readiness to help where needed Team-oriented mindset Strong work ethic and sense of urgency Good organization and attention to detail Growing awareness of food costs, portion control, and waste Professional communication skills Dependability and accountability Requirements: Physical Requirements: Strength: Lift up to 50lbs Posture: Standing 50%, Walking 50% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling: Frequent Climbing or Balancing: Occasionally Stooping: Occasionally Reaching: Occasionally Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Occasionally Typing: Occasionally Reading: Frequent

Summary of Responsibilities: The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus dining vision that supports the mission of the College, delivers an exceptional dining experience, and steward resources with excellence. The Executive Chef oversees menu development, culinary standards, financial performance, team leadership, compliance, and innovation across all dining locations. As a senior culinary leader, this position partners cross-functionally to support campus life, events, student experience, and future growth initiatives, while cultivating a missioncentered, high-performing culinary culture. Specific Duties and Responsibilities: 1. Culinary Vision and Innovation Menu Development: Conceptualize, develop, and implement seasonal and long-term menus that align with current and future Highlands College dining concepts, balancing quality, creativity, nutrition, variety, and speed of service to enhance the overall diner experience. Recipe & Specification Management: Develop, document, and maintain comprehensive standardized recipes, food purchasing specifications, and preparation techniques to ensure consistency, scalability, and excellence across all areas. Quality Control: Establish, communicate, and enforce standards for food preparation, presentation, portion control, nutrition, allergen awareness, and dietary accommodations, ensuring the dining experience consistently meets or exceeds expectations. 2. Operations and Financial Management Budgeting and Cost Control: Develop, manage, and monitor departmental budgets, food costs, and labor expenses to meet approved financial targets, industry benchmarks, and stewardship expectations. Procurement and Inventory: Oversee sourcing, purchasing, inventory management, and vendor partnerships to ensure quality, reliability, sustainability, and cost-effectiveness while aligning with institutional values. Operational Excellence: Develop, implement, and continuously improve Standard Operating Procedures (SOPs) to uphold exceptional cleanliness, food safety, operational efficiency, and waste reduction across all culinary operations. 3. Leadership and Staff Development Culture Building: Instill a “mission in the middle” Culinary culture by leading by faith fostering a positive, collaborative, and creative work environment that promotes professional growth and job enrichment. Team Supervision: Directly manage and mentor Culinary Team in all areas of Highlands College campus. Training and Development: Design, implement, and evaluate comprehensive training programs for all culinary personnel, focusing on cooking techniques, productivity, creativity, consistency, standards, and growth of culinary knowledge. 4. Compliance and Safety Health and Safety: Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, ServSafe, and internal Highlands College standards. Audits: Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location. 5. Cross-Functional Collaboration Collaborate closely with cross-functional partners including Operations, Advancement, Enrollment, Student Life, Events, Facilities, Finance, and others on initiatives that support the mission, growth, and campus experience of the College. Monitor student, guest, and stakeholder feedback, along with industry trends and best practices, to continuously refine menus, service models, and the overall dining experience. Other Duties Assist with the research and concepting of additional restaurant concepts that meet the demand needs of Highlands College. Participate in ministry at Church of the Highlands and Highlands College by leading small groups. Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Personal Characteristics Demonstrates a genuine interest in supporting others, coaching, and training to improve performance. Gives clear direction while balancing collaborative input Highly focused, self-started with an elevated level of energy and positive outlook. Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change. Abilities & Skills Ability to speak comfortably in public and to diverse audiences Ability to build meaningful relationships with key partners Master of knife handling, food preparation, and culinary techniques Menu design and concepting Team building and development Highly refined palate and sensory evaluation skills. Education Minimum of a 2 year associate degree in culinary arts or equivalent required 4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college Certified Executive Chef certification preferred. Experience Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise). Extent of Public Contact: High Physical Demands: Abilty to work while standing continuously in kitchen environment Ability to drive between campuses Ability to lift 50 lbs without assistance Direct Reports: This position serves as the senior culinary leader and direct or indirect supervisor for roles including Dishwasher, Cook, Sous Chef, Pastry Chef, Executive Sous Chef, and other culinary personnel.

Job DescriptionSalary: $35k-$45k base QUALIFICATIONS: Must have minimum of three years of formal culinary experience or food service management. Two years of experience as a Sous Chef preferred. Culinary science degree is a plus. Knowledge of restaurant industry operations, food safety, and sanitation standards. Previous supervisory or leadership experience preferred. Must possess a valid drivers license. Must meet employment and physical standards, which includes a background check as well as drug and alcohol screening. Experience and training which demonstrate the knowledge, skills, and aptitude to perform the defined duties. COMPENSATION: Full-time/Salary PERFORMANCE RESPONSIBILITIES: Assists Executive Chef in all aspects including, but not limited to: Maintains system-wide inventory related to assigned facilities and coordinates the ordering and monitoring of all food and kitchen wares. Oversees the stocking, restocking, and organizing of food and related consumables, maintaining a First In First Out (FIFO) rotation of stock. Ensures compliance with all health and safety regulations within the kitchen area. Develops and implements a la carte and catering menu items, maintaining the right balance of culinary excellence and cost effectiveness. Schedules and maintains appropriate kitchen staffing levels and facilitates recruitment of new staff as needed. Oversees the preparation and plating of dishes and assumes ultimate responsibility for quality and timeliness of courses served. Serves in an active role in the preparation and plating of dishes, as needed. Maintains a thoroughly trained staff, developing direct reports through education and effective instruction. Ensures consistency through standardized recipes and plate presentation. Assists in preparing annual budget. Utilizes skills to achieve annual financial goals through proper forecasting, cost controls, and labor management. Collaborates with Marketing Director and takes an active role in event menu and staff planning. Serves as second-in-command of the kitchen and assumes charge in the absence of the Executive Chef. Assists with and/or manages administrative kitchen responsibilities, as assigned. Maintains, as a core value, the importance of providing outstanding customer service and a memorable dining experience for members and patrons. Represents and promotes the Terri Pines brand with poise and professionalism. Provides effective and efficient customer services. Promotes and maintains responsive community relations. Attends any in-service training and safety programs for staff. Follows assigned dress code. Assists any additional food service facility when called upon. Acts as a team member with other staff, embracing and supporting our vision and mission. Exhibits a high level of professionalism and ethics working amicably with staff, advisors, leadership, and the public. Exhibits proficiency in written and oral communication. Works hours that vary, which will likely include nights and weekends, based on time of year, events, and projects. Attends all meetings as requested by supervisors. Performs other duties as assigned by supervisors. WORKING ENVIRONMENT: The work area is well lighted, ventilated, and heated. Occasionally work outdoors where there is a potential to be exposed to various weather conditions. PHYSICAL DEMANDS: Work is performed both inside and outside and requires the physical and mental ability to operate a motor vehicle, commercial kitchen appliances, and computer. Work also requires standing for longs periods of time, some heavy lifting, and the ability to climb, bend, twist, stand, and sit while performing various job duties. Must be able to routinely lift and carry fifty pounds of weight without assistance. Employed by the City of Cullman through Cullman Parks, Recreation, and Sports Tourism. Apply at *********************************************