Chef jobs in Cayce, SC

We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example.You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handler's certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy Complete our short application today! Compensation: $55,000.00 - $62,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Located in a lovingly restored 1930's RC Cola bottling plant, Cola's is a "casual" fine dining bar/restaurant specializing in seafood, steaks and other culinary creations influenced by a broad range of ethnic cooking. There is an emphasis on fresh ingredients and locally grown food where possible. Weather permitting, two garage doors open up the restaurant to views of the Statehouse and allow our guests to enjoy the bustle of downtown Columbia. Cola's boast a 40 foot long bar that houses our extensive wine selection. If preferred, try one of our house cocktails or choose a brew from our large selection of bottled beers. Cola's has ample room to host your private functions in either of the two private dining rooms, seating up to as many as 50. Large booths adorn the main dining room and there is table seating for small and large parties.

Located just south of Columbia, SC, Orangeburg Country Club is one of the most outstanding private clubs and golf courses in the Midlands. We are currently seeking a skilled, professional applicant to assist our Executive Chef in leading our kitchen. Basic Functions: Responsible for the daily operations of the kitchen and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet business specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques. Essential Functions: Prepares daily production list. Ensures that all stations remain stocked before and during the meal period. Verifies that kitchen staff follows all recipes and portions servings correctly. Keeps kitchen, dish, and storage areas clean and organized. Places food and supply orders as directed. Receives product be verifying invoice and freshness of merchandise. Trains employees to company standards. Sets excellent customer service and work examples. Actively participates as a member of the management team. Manages staffing levels throughout shift. Oversees kitchen labor and food cost to budgetary requirements. Performs additional responsibilities, although not detailed, as requested by the Chef at any time. Qualifications: Knowledge College or culinary training or extensive cooking and production experience. Commitment to quality service, and food and beverage knowledge. Basic math skills. Knowledge of basic training techniques. Awareness of local, state and federal health and sanitation laws. ServSafe Certification preferred. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. A minimum of 2 years working in a fine dining Kitchen. Skills/Aptitudes Professional communication skills, oral and written. Actively supervises, motivates and disciplines employees. Assists with training of all new employees. Ability to work in a high-energy and demanding environment. Organization and leadership skills. Demonstrates strong leadership skills and is a team player. Works well under pressure. Can effectively solve problems. Able to take direction. A minimum of two years working in management. Can work independently with little supervision. Working Conditions 90% of time standing and 10% of time sitting. Direct contact with guests, managers and employees. Behaves professionally and can be flexible in a changing environment. Must be able to carry loads greater than 35 pounds and be able to transport up to 70 pounds regularly. Must speak fluent English. Must be able to hear with 100% accuracy with correction. Must be able to see to 20/20 vision with correction. Excellent attendance is required with schedule flexibility determined by business needs. Must submit SLED, Drug and DOT Screens Prior to Employment. Note: If selected for hire, any offer of employment is contingent upon completion of our two-step pre-employment screening with satisfactory results for both the background check and the monitored drug test. Note: If selected for hire, any offer of employment is contingent upon completion of our two-step pre-employment screening with satisfactory results for both the background screening and the observed drug test.

Three Notch'd Brewing Company is coming to South Carolina with a mission to Leave Our Mark in the Palmetto state. We are hiring for a culinary leader with a passion for serving quality food that elevates their dining experience. This individual must have experience in high-volume restaurant operations and a proven record of leading a large front-line team. Job Title: Executive Chef Direct Report: General Manager, VP of Retail Operations, President & COO Indirectly Report: Director of Culinary Operations Job Summary: Supervises, delegates and works hands-on in kitchen functions with kitchen and receiving personnel to ensure quality of food, timeliness of food service, proper food and kitchen labor cost and a safe and sanitary kitchen facility; interviews, hires, trains and develops kitchen management and line personnel. Essential Tasks and Responsibilities: • Directs kitchen staff in food handling practices, food preparation, and delivery; directs purchasing and receiving clerks in correct purchasing and receiving practices • Program Toast POS computer for menus, seasonal food items, and limited time offerings. • Using XtraChef inventories prepared foods and determines portion sizes and cooking “specs” for all menu items; directs and assists kitchen personnel in monthly inventories: counting, weighing, recording and extending food items in storage • Monitors, print out computer reports daily to review and control kitchen labor costs • Delegates food preparation assignments to kitchen staff • Checks quality of all prepared goods by taste, temperature, portioning and appearance • Prepares daily food specials: write prices, and proofreads daily menus • Expedites food order “dupes” from kitchen station to dining rooms • Conduct menu class for each meal period • Demonstrates and teaches food preparation techniques to sous chefs and cooks • Completes performance management process for sous chefs, cooks, prep cooks, and dishwashers • Interviews, hires, schedules and trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils, and machinery • Write an agenda for and leads monthly chef and kitchen staff meetings; writes and delivers reports at weekly manager meetings and monthly corporate meetings • Plans and prepares menu and schedules personnel for catered events and outdoor festivals • Walks and inspects the equipment, machinery and facility in compliance with safety, health and sanitation regulations, directs and assists personnel to correct any safety or health hazards • Consistently apply and comply with all company policies and procedures regarding safety, security, emergencies and energy • All menu items meet the criteria of food concepts for and are priced to provide exceptional value to the customer • Food orders delivered in a timely fashion (maximum 15 minutes for lunch, 30 minutes for dinner) and quality of food and presentation meets company standards • Food cost percentage goals is met monthly; labor cost goal is met weekly • Through the application of management “Methods,” kitchen personnel are methodically developed in professional culinary and managerial skills, and all departments are integrated so that the customer receives extraordinary service and value • Kitchen facility is an efficient, safe and sanitary work environment • Other duties as needed Additional Job Functions: • Assist in other areas as needed • Completion of any task requested by a member of 3NB management or the Executive team. Supervisory Responsibilities: Responsible for directing all kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Partners with Human Resources to manage employee relations issues. Required Qualifications: • Must be able to effectively communicate and understand directions • Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures • Must be ServSafe certified • Must have the ability to manage and support the kitchen staff • Minimum 3 years experience working as an Executive Chef and 3-5 years of management experience • Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry • Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role • Solid supervisory, organizational and time management skills are required • Profit & Loss accountability- managed service experience is desirable • Experience with and knowledge of all Microsoft applications required • Must be willing to follow all Safety Standards • Requires experience as a working chef in a high-volume restaurant • Strong communication skills and to work cooperatively with employees of other departments providing high levels of customer satisfaction; and to effectively communicate to employees through written and verbal instructions • Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production • Available to work a variable schedule to include early mornings, late nights, weekends and holidays • Work productively and cooperatively in a high volume, fast paced, highly pressured environment, and able to lead and respond efficiently to unanticipated problems and crises • To manage flexibly: disciplined and firm about standards of performance, yet fair and personable in developing employees • Think and act creatively to provide customers with exceptional service and value Desired Qualifications: • Culinary or Bachelor's degree Work Environment: • Back of the house • Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions. Equipment Used: • Oven • Deep Fryer • Mixer • Grill • Steamer • Calculator • Cutlery • Dishwasher • Chef Knives • Other Cooking Equipment • Computer • Photocopier • Other equipment as applicable Travel Requirements: Little or No Travel ( Lifting Requirements: HEAVY: Frequent lifting and / or carrying objects weighing up to 130 pounds. Objects weighing more than 50 pounds require assistance through use of the buddy system. Physical Requirements: Bending: Constant Keying / Fingering: Constant Hearing: Constant Reaching: Constant Seeing: Constant Speaking: Constant Standing: Constant Walking: Constant Lifting: Frequent Three Notch'd Brewing Company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Raines Co. - Your Future is Now! You are a cook that takes pride in your food presentation and taste. You understand the importance of maintaining consistent food preparations and presentation. You enjoy preparing food and cooking to order. You understand the importance of maintaining the kitchen, food storage, and meeting Health Department guidelines. You are the expert in the kitchen. Established in 1988 as a family-owned business, we have grown into a fully integrated development, management, and investment company that develops, operates, and owns the world's leading hotel brands as well as boutique hotels. Raines has maintained a family-oriented culture that believes in building relationships with our associates, with our partners and within the communities where we operate. We offer comprehensive Medical/Dental/Vision benefits, 401K, a generous PTO program, and the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company. Position Summary: The Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable food and beverage operations and high quality products and service levels. Essential Job Functions Assists the Executive Chef in meeting and exceeding the company's budget and in ensuring all kitchen staff are trained to the highest standards Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications Control food and labor costs while consistently providing high quality menu items and maximizing guest satisfaction Orders food as required to maintain appropriate stock according to sales levels All sub standard food is returned appropriately to the supplier and credits issued All deliveries are checked for accuracies to include quantities and pricing Controls waste and records discards/spoilage Use company-wide tools, systems and applications without exception Staff food policy is followed with no unauthorized food leaving the kitchen Stock rotation is followed Must work well in stressful high pressure situations maintaining composure and objectivity under pressure Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary Effective at listening to understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests Must be able to work with and understand financial information and data Knowledgeable and aware of local competition and industry trends Responsible for organizing directing supervising and assisting in the preparation and service of all food based on standardized recipes for all outlets, while maintaining the highest standards to produce an appealing and appetizing product Responsible for ensuring the cleanliness, sanitation, and safety in the kitchens service stations, work and storage areas, while minimizing waste and maximizing cost/production ratio Plans meals and service while directing and guiding the kitchen staff with various assignments i.e. pricing, banquets etc. Responsible for providing oversight of the kitchen staff, outlets, banquet food, display merchandising, and operations of the department as required. Experience and Education: Prior Sous Chef, Lead Cook experience Wood burning pizza oven experience a plus Culinary training and experience Kitchen proficiency and Supervisory experience Certifications as required by Federal, State, or Local agencies ServSafe Certification Proficient in Microsoft 365 or similar computer applications Minimum High school diploma, GED or equivalent Culinary Arts degree or diploma preferred Raines is proud to be an Equal Opportunity Employer We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability, genetic information or any other protected characteristic as outlined by federal, state, or local laws. This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Pre-employment background check required. EEO/D/V Application Tips: We encourage job seekers to protect themselves from email and recruiting scams. Please note: 1) We do not accept applications via email or fax; 2) We never ask for money as part of the application process; 3) We only contact job applicants from approved email domains.

Job DescriptionDescription: Hall Management Group is seeking a professional, passionate, hospitality - minded Sous Chef who to join our team! If you are looking for a life-changing opportunity to elevate your career, this is your chance. We strive to "enhance" traditional hospitality models by taking care of our employees, guests, and community. If you are a leader who encourages staff progression in a professional and positive culture, Let's Go! Job Summary: For a Sous Chef to be successful is this position you need to have knowledge of culinary trends, cooking techniques, recipe development and kitchen management. We are looking for a leader who can promote encouragement and staff progression in a professional and positive culture. You must be passionate about training and leading a staff to create outstanding food. We are seeking candidates who choose high standards as a personal and professional way to grow in their career and life. Who you are: If you are known to be positive, warm, and hospitable and are working in the BOH in a fast-paced environment, we would love to hear from you! If you have a great attitude, “show up and be your best self “and are up to the challenge, we want to hear from you too! We will train you! If you want to grow your career in culinary, THIS IS THE PLACE FOR YOU! What you get from us: A healthy and safe work environment where you are encouraged to grow your career Comprehensive Medical, Dental and Vision insurance available for all fulltime employees (30 hours per week or more). Effective your first day of employment! Our company pays up to 70% of your medical premium dependent on the plan you choose. We also offer legal and voluntary life insurance options. Flexible Spending Account or Health Spending Account depending on the plan you choose Paid Time Off to support you with an active life outside of work after 6 months of full-time employment. 50% dining discount throughout the Hall Management Group of restaurants Company paid Employee Assistance Program to support overall mental wellbeing 401(k) to help you invest in your future available to full and part time employees after 6 months with up to a 4% company match Generous Employee Referral Program Who we are: Hall Management Group operates notable restaurants including Halls Chophouse (Charleston, Greenville, Columbia, Nexton and Nashville), Halls Catch, Rita's at Folly Beach, High Cotton, S.N.O.B., and Halls Signature Events. Requirements: What we need from you: Minimum 1 to 3 years of experience as a Sous Chef in a full-service, high volume kitchen Effective communication skills Able to be an instinctive leader. Continually coach, train and mentor staff. Desire to grow culinary career and be part of a successful team Management Skills Great enthusiasm and attitude Able to work nights, weekends, and holidays

Raines Co. - Your Future is Now! You are a cook that takes pride in your food presentation and taste. You understand the importance of maintaining consistent food preparations and presentation. You enjoy preparing food and cooking to order. You understand the importance of maintaining the kitchen, food storage, and meeting Health Department guidelines. You are the expert in the kitchen. Established in 1988 as a family-owned business, we have grown into a fully integrated development, management, and investment company that develops, operates, and owns the world's leading hotel brands as well as boutique hotels. Raines has maintained a family-oriented culture that believes in building relationships with our associates, with our partners and within the communities where we operate. We offer comprehensive Medical/Dental/Vision benefits, 401K, a generous PTO program, and the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company. Position Summary: The Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable food and beverage operations and high quality products and service levels. Essential Job Functions Assists the Executive Chef in meeting and exceeding the company's budget and in ensuring all kitchen staff are trained to the highest standards Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications Control food and labor costs while consistently providing high quality menu items and maximizing guest satisfaction Orders food as required to maintain appropriate stock according to sales levels All sub standard food is returned appropriately to the supplier and credits issued All deliveries are checked for accuracies to include quantities and pricing Controls waste and records discards/spoilage Use company-wide tools, systems and applications without exception Staff food policy is followed with no unauthorized food leaving the kitchen Stock rotation is followed Must work well in stressful high pressure situations maintaining composure and objectivity under pressure Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary Effective at listening to understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests Must be able to work with and understand financial information and data Knowledgeable and aware of local competition and industry trends Responsible for organizing directing supervising and assisting in the preparation and service of all food based on standardized recipes for all outlets, while maintaining the highest standards to produce an appealing and appetizing product Responsible for ensuring the cleanliness, sanitation, and safety in the kitchens service stations, work and storage areas, while minimizing waste and maximizing cost/production ratio Plans meals and service while directing and guiding the kitchen staff with various assignments i.e. pricing, banquets etc. Responsible for providing oversight of the kitchen staff, outlets, banquet food, display merchandising, and operations of the department as required. Experience and Education: Prior Sous Chef, Lead Cook experience Wood burning pizza oven experience a plus Culinary training and experience Kitchen proficiency and Supervisory experience Certifications as required by Federal, State, or Local agencies ServSafe Certification Proficient in Microsoft 365 or similar computer applications Minimum High school diploma, GED or equivalent Culinary Arts degree or diploma preferred Raines is proud to be an Equal Opportunity Employer We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability, genetic information or any other protected characteristic as outlined by federal, state, or local laws. This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Pre-employment background check required. EEO/D/V Application Tips: We encourage job seekers to protect themselves from email and recruiting scams. Please note: 1) We do not accept applications via email or fax; 2) We never ask for money as part of the application process; 3) We only contact job applicants from approved email domains.

Full-time Description Job Title: Divisional Executive Chef Presbyterian Communities of South Carolina (PCSC) is a well-respected not-for-profit senior living organization that has enriched the lives of seniors since 1958. We operate six Life Plan Communities across the state, with our Management Services Office providing essential support to all community operations, including sales, marketing, and programming. We have an exciting career opportunity for a highly motivated and experienced Divisional Executive Chef to join our team. Reporting to the Divisional Director of Culinary Services, this senior leadership role is central to the development, management, and day-to-day operations of PCSC Culinary Services, with guidance from the Divisional Director of Culinary Services. Divisional Executive Chef will also be managing and training the Executive Chefs at our communities. As an in-house, statewide senior living dining service program, we embrace culinary integrity and innovation. The ideal candidate will be dedicated to providing nourishing and memorable meals using high-quality, seasonal, and resourced ingredients and products across all our communities. Responsibilities include but not limited to: Responsible for service and operational excellence in quality, presentation, and overall dining experience, meeting and exceeding the expectation of PCSC residents and Executive Directors. Develops menus to meet resident preferences, seasonal variances, and cost objectives to ensure memorable meals consistently. Mentors and trains each location's culinary team to assure consistency of quality services across the statewide program. Ensures proper portions are being served while monitoring waste. Recognizes and anticipates marketplace trends in the senior living industry to maintain a competitive dining experience. Assists when needed in the orientation of new staff to community and company policies. Identifies program development needs of individual locations and assists staff in implementation. Develops division goals and objectives as part of the PCSC operational emphasis. Collaborates with PCSC management staff in developing annual division budget. Monitors staff adherence to policies and program expectations and redirects as necessary. Requirements: Minimum Education, Experience and Skills: Education: Associates Degree Experience: Three years of culinary management. Certified as an Executive Chef. ServSafe Certified. Skill: Proficiency in Microsoft software programs. Strong planning, organizing, leadership and team management skills. This position will require regular travel throughout the state of South Carolina. We rely on Service, Excellence, Relationship, teamwork, and Stewardship and use these values as a foundation for ensuring our ministry and mission are lived every day. EOE

Job DescriptionDescription: At Iacofano's Catering & Events, we believe that food brings people together, and the kitchen is where culture, teamwork, and creativity shine. As our Sous Chef, you'll play a vital leadership role-partnering closely with the Executive Chef to ensure our guests experience exceptional quality, safety, and presentation at every event. We're looking for someone who not only has strong culinary skills, but who also leads with empathy, clear communication, and a commitment to growing and supporting their team. Key Responsibilities - Partner with the Executive Chef as their right hand, stepping in to lead when needed - Lead, coach, and support kitchen staff while fostering a collaborative, respectful environment - Manage daily prep, production planning, and kitchen communication to ensure smooth operations - Assist with scheduling and coordinating on-call labor when needed - Conduct regular safety walks and ensure food safety and sanitation standards are upheld - Maintain quality and portion control across all meals, events, and trays - Oversee inventory management, ordering, and vendor relationships - Support menu development, seasonal updates, and new recipe creation - Execute advanced protein fabrication (beef, pork, poultry, seafood) - Act as a lead trainer during onboarding and upskilling initiatives What it takes to succeed here... - You lead with empathy, setting the tone for teamwork, trust, and accountability - You balance creativity with precision, ensuring high-volume production stays clean and consistent - You communicate clearly, delegate effectively, and stay calm under pressure - You uphold food safety standards without compromise - You see challenges as opportunities for problem-solving and growth-for yourself and your team Requirements: - Culinary school graduate with 3-5 years of proven high-volume catering and supervisory experience; Candidates without a culinary degree with 5+ years of Sous Chef experience are encouraged to apply - ServSafe Manager Certification (or willingness to complete within first 90 days) - HACCP Certification and CPR Training (required within first 60 days) - ServSafe Allergen Certification (preferred or completed upon hire/onboarding period) - Strong communication and leadership skills, with the ability to give and receive feedback openly - A commitment to high standards of food quality, safety, and presentation - A growth mindset with the ability to coach and develop team members

Job DescriptionSalary: Join Our Sushi Dream Team! Sushi Chefs Wanted Are you ready to roll into the exciting world of sushi? If youre a slicing, dicing, sushi-master extraordinaire with a passion for fresh flavors and a flair for presentation, we want YOU on our team! At TakoSushi, we believe that every sushi roll tells a story, and were looking for talented Sushi Chefs to help us craft culinary masterpieces that will leave our guests craving more. Position Responsibilities: Unleash your inner artist by cutting, slicing, and filleting various types of fish and vegetables with precision. Be the quality control guru by inspecting the freshness and quality of our ingredients to ensure top-notch sushi dishes. Channel your creativity and skill to prepare an array of sushi dishes according to our established guidelines that will WOW our guests. Keep our culinary haven pristine by maintaining a clean work environment that sparkles! Let your utensils shine! Youre in charge of sterilizing all tools and equipment before every use to keep our food safe and delicious. Bring your people skills to the table by greeting and interacting with guests after all, sushi is best enjoyed with smiles all around! And because every day is a new adventure, be ready to take on other duties as assigned. Flexibility is the secret ingredient! Requirements: Prior sushi experience is preferred - if you cant tell your nigiri from your sashimi, this may not be the role for you. However, we believe with the right knife skills you can slice through the competition without experience. At least 1 year of restaurant experienceis preferred because you know how to keep it cool (and rolling) in a bustling environment. Were looking fordependable team playerswithflexible availability your passion and drive to succeed should shine as bright as your sushi creations. Must be at least 18 years old. Fast-paced?Bring it on! Youll need to excel in a fast-moving atmosphere where every second counts! A handy knowledge of Food and Health codes?Thats a bonus! Get ready to stand on your feet and be agile!The ability to stand for extended periods is necessary. Are you excited to take your sushi skills to the next level? If youre ready to have fun, create amazing dishes, and be part of a dynamic team, send us your resume today! Lets create sushi magic together! Roll into your new adventure today!

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

Job Description The Senior Sous Chef (SSC) at The Tree Farm reports directly to the Executive Chef. They are responsible for all food production including a la carte, family style dining, and other offerings. He or she develops daily menus, food purchase specifications, and recipes; trains, mentors, and supervises the production team; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards. They are part of the culinary leadership team. INITIAL PRIORITIES OF THE SENIOR SOUS CHEF • Strong administrative experience with branded and luxury organizations. • Gain the culinary team's trust, as well as evaluate and continue to develop, train, and mentor the staff while promoting fairness and consistency within. • Collaborate with the FOH team, driving exceptional results for all food and beverage offerings • Assist with capital expense planning and procurement, holds self and team accountable to departments budget, continually analyzing labor and food cost through various methods to meet or exceed goals. • Spearhead, develop, plan, and execute themed events. • Inventory management through daily control and monthly process. • Evaluate food product to assure the quality standards are consistently executed, supervises production, execution, and presentation for all events and a la carte service. • Menu and recipe development for all outlets, and other unique Tree Farm dining locations. • Continue to focus on delivering consistency and the highest quality for all the culinary offerings • Create in partnership with EC, innovative and exciting culinary experiences for The Tree Farm members and guests in a la carte and member and private dining events. • Partner with EC on the culinary dining preferences of the membership. • Learn local vendors, farmers, etc., to continue the strong tradition of locally sourced, quality ingredients. • After observing and understanding member and team member needs, support EC's culinary direction, evaluate and update menus, and deliver new and creative dining concepts and menu options. LEADERSHIP · Takes an active role in shaping kitchen culture under the direction of the Executive Chef. · Take full ownership of trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs. · Responsible for new hire onboarding, ongoing training, evaluating, and supervising personnel, including OSHA and Health Ordinance training requirements. This position maintains proper personnel records including yearly reviews, changes in employment status, and other human resource-related issues. These records will be submitted to the Human Resources Director · Complies with departmental policies, club rules, regulations, and policies set forth in the employee handbook. · Create a fun collaborative work environment while being “hands-on” when necessary but understanding when to step back and lead the team. · Proactive, creative, and flexible when it comes to problem-solving. · Involve the team in the decision-making process of how “work gets done” and create a work environment of mutual respect in which people want to come and participate every day. · Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of exacting standards of appearance, hospitality, service, and cleanliness of the facilities. · Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. · Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these exacting standards. · Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests. · Hold daily/weekly team member briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special Club events are well-conceived and executed. FINANCIAL · Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in' from those contributing to their attainment. · Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Produce variance reports for monthly financial statements. · Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals. · Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation. · Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met. · Create, review and approve product purchase specifications and maintain excellent vendor relationships. CANDIDATE QUALIFICATIONS • Is an effective and enthusiastic leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to The Tree Farm. • Has exceptionally strong culinary credentials, good tenure in previous roles, and most importantly, the ability to consistently define and achieve goals and objectives. • Proficient in MS Office, including Outlook, Word Excel, and other PC programs. • Has strong management skills with verifiable strengths in inspirational, hands-on leadership, financial performance, and people skills. • Has strong knowledge of various cooking methods, preparation of soups, sauces, and stocks; butchering; product identification; food purchasing functions; garde manger; exposure to pastry and baking; and can perform all functions of the cooks, leading and training by example. • Strong administrative and organizational skills, with the ability to meet tight deadlines & manage multiple food outlets. EDUCATIONAL AND CERTIFICATION QUALIFICATIONS • Has a minimum of 8 years prior culinary management experience at branded chain restaurants, luxury resorts, hotels, and/or clubs. • 3-5 years at Sous Chef - leadership level • Culinary/Hospitality Degree is a plus, not required (Associate or Bachelors) • ACF Certification is a goal, not required for the Senior Sous Chef (CEC level) • Must be certified in food safety.

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.

Three Notch'd Brewing Company is coming to South Carolina with a mission to Leave Our Mark in the Palmetto state. We are hiring for a culinary leader with a passion for serving quality food that elevates their dining experience. This individual must have experience in high-volume restaurant operations and a proven record of leading a large front-line team. Job Title: Executive Chef Direct Report: General Manager, VP of Retail Operations, President & COO Indirectly Report: Director of Culinary Operations Job Summary: Supervises, delegates and works hands-on in kitchen functions with kitchen and receiving personnel to ensure quality of food, timeliness of food service, proper food and kitchen labor cost and a safe and sanitary kitchen facility; interviews, hires, trains and develops kitchen management and line personnel. Essential Tasks and Responsibilities: • Directs kitchen staff in food handling practices, food preparation, and delivery; directs purchasing and receiving clerks in correct purchasing and receiving practices • Program Toast POS computer for menus, seasonal food items, and limited time offerings. • Using XtraChef inventories prepared foods and determines portion sizes and cooking “specs” for all menu items; directs and assists kitchen personnel in monthly inventories: counting, weighing, recording and extending food items in storage • Monitors, print out computer reports daily to review and control kitchen labor costs • Delegates food preparation assignments to kitchen staff • Checks quality of all prepared goods by taste, temperature, portioning and appearance • Prepares daily food specials: write prices, and proofreads daily menus • Expedites food order “dupes” from kitchen station to dining rooms • Conduct menu class for each meal period • Demonstrates and teaches food preparation techniques to sous chefs and cooks • Completes performance management process for sous chefs, cooks, prep cooks, and dishwashers • Interviews, hires, schedules and trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils, and machinery • Write an agenda for and leads monthly chef and kitchen staff meetings; writes and delivers reports at weekly manager meetings and monthly corporate meetings • Plans and prepares menu and schedules personnel for catered events and outdoor festivals • Walks and inspects the equipment, machinery and facility in compliance with safety, health and sanitation regulations, directs and assists personnel to correct any safety or health hazards • Consistently apply and comply with all company policies and procedures regarding safety, security, emergencies and energy • All menu items meet the criteria of food concepts for and are priced to provide exceptional value to the customer • Food orders delivered in a timely fashion (maximum 15 minutes for lunch, 30 minutes for dinner) and quality of food and presentation meets company standards • Food cost percentage goals is met monthly; labor cost goal is met weekly • Through the application of management “Methods,” kitchen personnel are methodically developed in professional culinary and managerial skills, and all departments are integrated so that the customer receives extraordinary service and value • Kitchen facility is an efficient, safe and sanitary work environment • Other duties as needed Additional Job Functions: • Assist in other areas as needed • Completion of any task requested by a member of 3NB management or the Executive team. Supervisory Responsibilities: Responsible for directing all kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Partners with Human Resources to manage employee relations issues. Required Qualifications: • Must be able to effectively communicate and understand directions • Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures • Must be ServSafe certified • Must have the ability to manage and support the kitchen staff • Minimum 3 years experience working as an Executive Chef and 3-5 years of management experience • Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry • Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role • Solid supervisory, organizational and time management skills are required • Profit & Loss accountability- managed service experience is desirable • Experience with and knowledge of all Microsoft applications required • Must be willing to follow all Safety Standards • Requires experience as a working chef in a high-volume restaurant • Strong communication skills and to work cooperatively with employees of other departments providing high levels of customer satisfaction; and to effectively communicate to employees through written and verbal instructions • Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production • Available to work a variable schedule to include early mornings, late nights, weekends and holidays • Work productively and cooperatively in a high volume, fast paced, highly pressured environment, and able to lead and respond efficiently to unanticipated problems and crises • To manage flexibly: disciplined and firm about standards of performance, yet fair and personable in developing employees • Think and act creatively to provide customers with exceptional service and value Desired Qualifications: • Culinary or Bachelor's degree Work Environment: • Back of the house • Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions. Equipment Used: • Oven • Deep Fryer • Mixer • Grill • Steamer • Calculator • Cutlery • Dishwasher • Chef Knives • Other Cooking Equipment • Computer • Photocopier • Other equipment as applicable Travel Requirements: Little or No Travel ( Lifting Requirements: HEAVY: Frequent lifting and / or carrying objects weighing up to 130 pounds. Objects weighing more than 50 pounds require assistance through use of the buddy system. Physical Requirements: Bending: Constant Keying / Fingering: Constant Hearing: Constant Reaching: Constant Seeing: Constant Speaking: Constant Standing: Constant Walking: Constant Lifting: Frequent Three Notch'd Brewing Company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Job DescriptionWe are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handlers certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handlers certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy Complete our short application today!

Full-time Description At Iacofano's Catering & Events, we believe that food brings people together, and the kitchen is where culture, teamwork, and creativity shine. As our Sous Chef, you'll play a vital leadership role-partnering closely with the Executive Chef to ensure our guests experience exceptional quality, safety, and presentation at every event. We're looking for someone who not only has strong culinary skills, but who also leads with empathy, clear communication, and a commitment to growing and supporting their team. Key Responsibilities - Partner with the Executive Chef as their right hand, stepping in to lead when needed - Lead, coach, and support kitchen staff while fostering a collaborative, respectful environment - Manage daily prep, production planning, and kitchen communication to ensure smooth operations - Assist with scheduling and coordinating on-call labor when needed - Conduct regular safety walks and ensure food safety and sanitation standards are upheld - Maintain quality and portion control across all meals, events, and trays - Oversee inventory management, ordering, and vendor relationships - Support menu development, seasonal updates, and new recipe creation - Execute advanced protein fabrication (beef, pork, poultry, seafood) - Act as a lead trainer during onboarding and upskilling initiatives What it takes to succeed here... - You lead with empathy, setting the tone for teamwork, trust, and accountability - You balance creativity with precision, ensuring high-volume production stays clean and consistent - You communicate clearly, delegate effectively, and stay calm under pressure - You uphold food safety standards without compromise - You see challenges as opportunities for problem-solving and growth-for yourself and your team Requirements - Culinary school graduate with 3-5 years of proven high-volume catering and supervisory experience; Candidates without a culinary degree with 5+ years of Sous Chef experience are encouraged to apply - ServSafe Manager Certification (or willingness to complete within first 90 days) - HACCP Certification and CPR Training (required within first 60 days) - ServSafe Allergen Certification (preferred or completed upon hire/onboarding period) - Strong communication and leadership skills, with the ability to give and receive feedback openly - A commitment to high standards of food quality, safety, and presentation - A growth mindset with the ability to coach and develop team members

Full-time Description The Columbia Presbyterian Community has a wonderful opportunity for an Executive Chef to join their Culinary team! As part of the management team, this position will supervise the quality standards and practices of the food production process including purchasing, food specifications, meal preparation, service and sanitation. Responsibilities for this leadership position include but not limited to: Being responsible for service and operational excellence in quality and presentation Participating in the planning and execution of special events. Responding to guest meal surveys; identifying areas for improvement. Visiting all dining areas to assess satisfaction levels Ensuring proper serving portions and oversee food preparation to minimize waste Ensuring high quality, good tasting and well-presented meals are executed daily. Assisting in the completion and implementation of production sheets, recipes, order books, temperature logs, etc., as needed. Developing menus to meet resident preferences, seasonal variances and cost objectives. Maintaining Quality Assurance files and logs. Ensuring staff practices meet HACCP and infection control standards. Regularly monitoring and enforcing safety standards with staff. Supervise culinary staff including cooks and utility workers. Requirements Minimum Education, Experience and Skills: Education: Associates Degree Experience: Three years in a supervisory culinary role Skill: Proficiency in Microsoft software programs. Strong planning, organizing, leadership and team management skills. ServSafe Certification required. Preferred Education, Experience and Skills Education: Bachelor's Degree in related field Experience: Direct experience working in senior living as a culinary supervisor. Skill: Experience with ordering systems and proven relationships with outside vendors. CDM Preferred. Our community believes in Relationships, Service, Teamwork, Stewardship and Excellence and we use these values daily as we fulfill our mission. We offer wonderful benefits including major medical, PTO accrued weekly and weekly pay! If you are ready to make a difference in the lives of Seniors, apply today! EOE

Job DescriptionSalary: Join Our Sushi Dream Team! Sushi Chefs Wanted Are you ready to roll into the exciting world of sushi? If youre a slicing, dicing, sushi-master extraordinaire with a passion for fresh flavors and a flair for presentation, we want YOU on our team! At TakoSushi, we believe that every sushi roll tells a story, and were looking for talented Sushi Chefs to help us craft culinary masterpieces that will leave our guests craving more. Position Responsibilities: Unleash your inner artist by cutting, slicing, and filleting various types of fish and vegetables with precision. Be the quality control guru by inspecting the freshness and quality of our ingredients to ensure top-notch sushi dishes. Channel your creativity and skill to prepare an array of sushi dishes according to our established guidelines that will WOW our guests. Keep our culinary haven pristine by maintaining a clean work environment that sparkles! Let your utensils shine! Youre in charge of sterilizing all tools and equipment before every use to keep our food safe and delicious. Bring your people skills to the table by greeting and interacting with guests after all, sushi is best enjoyed with smiles all around! And because every day is a new adventure, be ready to take on other duties as assigned. Flexibility is the secret ingredient! Requirements: Prior sushi experience is preferred - if you cant tell your nigiri from your sashimi, this may not be the role for you. However, we believe with the right knife skills you can slice through the competition without experience. At least 1 year of restaurant experienceis preferred because you know how to keep it cool (and rolling) in a bustling environment. Were looking fordependable team playerswithflexible availability your passion and drive to succeed should shine as bright as your sushi creations. Must be at least 18 years old. Fast-paced?Bring it on! Youll need to excel in a fast-moving atmosphere where every second counts! A handy knowledge of Food and Health codes?Thats a bonus! Get ready to stand on your feet and be agile!The ability to stand for extended periods is necessary. Are you excited to take your sushi skills to the next level? If youre ready to have fun, create amazing dishes, and be part of a dynamic team, send us your resume today! Lets create sushi magic together! Roll into your new adventure today!

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! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally 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:** 1245486BR **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 DescriptionSalary: Join Our Sushi Dream Team! Sushi Chefs Wanted Are you ready to roll into the exciting world of sushi? If youre a slicing, dicing, sushi-master extraordinaire with a passion for fresh flavors and a flair for presentation, we want YOU on our team! At TakoSushi, we believe that every sushi roll tells a story, and were looking for talented Sushi Chefs to help us craft culinary masterpieces that will leave our guests craving more. Position Responsibilities: Unleash your inner artist by cutting, slicing, and filleting various types of fish and vegetables with precision. Be the quality control guru by inspecting the freshness and quality of our ingredients to ensure top-notch sushi dishes. Channel your creativity and skill to prepare an array of sushi dishes according to our established guidelines that will WOW our guests. Keep our culinary haven pristine by maintaining a clean work environment that sparkles! Let your utensils shine! Youre in charge of sterilizing all tools and equipment before every use to keep our food safe and delicious. Bring your people skills to the table by greeting and interacting with guests after all, sushi is best enjoyed with smiles all around! And because every day is a new adventure, be ready to take on other duties as assigned. Flexibility is the secret ingredient! Requirements: Prior sushi experience is preferred - if you cant tell your nigiri from your sashimi, this may not be the role for you. However, we believe with the right knife skills you can slice through the competition without experience. At least 1 year of restaurant experienceis preferred because you know how to keep it cool (and rolling) in a bustling environment. Were looking fordependable team playerswithflexible availability your passion and drive to succeed should shine as bright as your sushi creations. Must be at least 18 years old. Fast-paced?Bring it on! Youll need to excel in a fast-moving atmosphere where every second counts! A handy knowledge of Food and Health codes?Thats a bonus! Get ready to stand on your feet and be agile!The ability to stand for extended periods is necessary. Are you excited to take your sushi skills to the next level? If youre ready to have fun, create amazing dishes, and be part of a dynamic team, send us your resume today! Lets create sushi magic together! Roll into your new adventure today!