Chef jobs in Fishers, IN

Independence Village of Carmel The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IVIND

As the Executive Chef, you will serve as the face and ambassador of our creative and operational heartbeat of our culinary program executing safe and delicious food. You will be responsible for delivering on our Food & Beverage Principles. People: Elevate & Empower, Products: Quality over Everything, Perception: Crafting our Presentation, Process: Streamline & Innovate, Purpose: Serve with Intent, and Pride: Passion in Every Detail. You will be shaping not only menus, but memorable guest experiences across every dining outlet, banquet and catering event, activations and in-room dining. This role is both strategic and hands-on, balancing artistry with accountability, innovation with execution and delivering results each day. You will lead a team of culinary professionals with vision and integrity, fostering a culture of excellence, continuous learning, and elevated hospitality. From championing food safety and kitchen efficiency to driving profitability and mentoring rising talent, your influence will extend far beyond the plate. This is more than a position - it's a platform to define culinary excellence within a premier hospitality environment. HOW YOU'LL SHAPE THE EXPERIENCE & FUTURE Lead all aspects of culinary staffing, including hiring, training, performance evaluation, and team development, fostering a high-performing and engaged kitchen culture. Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines. Oversee all cooking operations, ensuring proper techniques, consistent portioning, and visually compelling plate presentation that reflects brand standards. Drive culinary innovation through thoughtful meal planning and menu development, aligning offerings with guest expectations, seasonal trends, and event needs. Partner with the GM, AGM, Director of Food & Beverage, and Sales to plan and execute exceptional banquets, VIP functions, custom events, and special events. Implement and maintain rigorous guidelines and control procedures for purchasing, receiving, and inventory management, ensuring quality and cost-efficiency. Requisition food, equipment, and supplies, clearly specifying quality, quantity, and vendor expectations to support seamless kitchen operations. Monitor and control departmental expenses, including food cost, supply usage, uniform inventory, and equipment maintenance, while optimizing profit margins. Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations. Promote and enforce all safety standards and sanitation protocols, including brand-specific codes and regulatory compliance, ensuring team awareness and adherence. Communicate and champion the importance of safety, conducting regular reviews of procedures and monitoring compliance in all kitchen areas. Contribute to overall revenue and profitability through efficient operations, thoughtful cost control, and guest-driven culinary execution. Other duties as assigned KEY STRENGTHS FOR SUCCESS Mastery of culinary fundamentals, including mise en place, classic and contemporary preparation techniques, and the consistent execution of sophisticated, high-volume production. A strategic mindset capable of navigating ambiguity, adapting systems to evolving demands, and resolving complex challenges with calm, resourceful precision. Expertise in culinary financials, including accurate forecasting, food cost control, yield analysis, and menu engineering to enhance both profitability and value. Acute mathematical fluency in calculating ratios, percentages, surface measurements, and pricing structures to support precise portioning and cost integrity. The ability to interpret and implement complex directives - whether visual, written, or spoken - ensuring operational clarity and seamless team alignment. Sophisticated written communication skills for crafting polished documentation, reports, and culinary protocols reflective of an elite professional standard. A confident, articulate presence that commands respect and communicates expectations with clarity, poise, and cultural sensitivity. Refined time management and sequencing abilities to orchestrate service flow, prep timelines, and event execution with absolute efficiency and grace. Inspirational leadership to delegate purposefully, cultivate team talent, and foster a respectful, empowered, and performance-driven kitchen culture. A steadfast commitment to excellence in food safety, hygiene, and brand standards - not simply enforced, but deeply ingrained in daily operations. The agility to balance creative culinary expression with rigorous operational discipline, maintaining both brand consistency and bespoke guest experiences. A deep, personal dedication to hospitality, craftsmanship, and the transformative power of exceptional food to create lasting impressions. CULINARY FOUNDATIONS & PROFESSIONAL EXPERIENCE This is a senior-level culinary leadership role, ideal for those with a proven track record of excellence in high-end hospitality environments. First-time Executive Chefs will not be considered. Experience in luxury or premium hotel kitchens is strongly preferred. Additional Required Qualifications: A minimum of 8 years of culinary experience, to include: Minimum of 2 years in an Exec Sous Chef or Sous Chef role, demonstrating progressive leadership and oversight of daily kitchen operations. At least 2 years in a supervisory kitchen leadership position Minimum 1 year of lead line cook experience Deep understanding of stewarding or back-of-house support operations, staffing and chemical safety Equivalent combinations of relevant education and experience will be considered. Preferred Education & Experience: High school diploma or GED with at least 6 years of culinary or F&B leadership experience, or 2-year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution, plus 4 years of relevant professional experience. Certifications Required: Valid and current Food Safety Certification (e.g., ServSafe or local equivalent) ACADEMIC BACKGROUND & CULINARY DEVELOPMENT Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training; advanced coursework or continuing education in hospitality leadership is a plus. Proficient in industry-standard hospitality software, including MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control. Experienced in using Microsoft Office Suite (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level. Familiarity with payroll and labor platforms such as Paychex. WHAT YOU CAN EXPECT Generous medical, dental, and vision available first of the month following hire date, includes FSA, HSA, and Dependent Care Disability Insurance Life Insurance Employee Assistance Program Supplemental benefits 401k matching Employee discount program Vacation and Sick Time Salary range $95,000 - $100,000 depending upon experience. Please submit resume and references with application.

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

StoryPoint Group The Traveling Sous Chef is responsible to provide direct support, direction, and oversight of the Culinary Department at communities, with vacancies, to sustain continuity of culinary standards until a replacement can be identified. This position will also provide new employee training, perform audits and complete special assignments. The Culinary Specialist will travel daily to assigned communities and be on call 24/7. Required Experience for Traveling Sous Chef: Must have minimum of three years of management experience and three years of Executive Chef experience Must have demonstrable knowledge and experience using Microsoft Office in a Windows environment, with a capacity to master company specific software Experience with Yardi, Teams, Smartsheet, and OneDrive is preferred Primary Responsibilities: Act as the community Executive Chef during a vacancy Run day to day operation of the culinary department; to include cooking, serving meals, monitor safety/sanitation practices, order supplies and labor scheduling Keep accurate records for all culinary department specific items Oversee and monitor culinary staff to ensure quality standards are maintained Use declining budget to keep community on track and within budget Provide 24/7 on call support for any emergencies within the community Provide hands on training for all new Chef Managers Coordinate and communicate with home office team to ensure smooth transition of outgoing and incoming community culinary team members Promote a positive work environment and encourages collaboration, teamwork, and effective communication with members of the team Conduct audits to ensure community is up to company standards Support Chef Managers with ongoing training Perform any other duties as requested within the scope of responsibility and requirements of the job Travel to assigned community daily (which may include overnight stays to include weekends) Skills for Success: Deep Devotion: Demonstrated ability to develop caring relationships with direct reports. Strives for Excellence: Ability to teach, coach and mentor, optimizing the team towards a goal or vision. High Integrity and High Trust: Consistently delivers on commitments; maintains confidences and is humble. Motivates Others: Creates an environment where employees can be their Best Version. Decisive: Makes decision based on analysis, wisdom, experience, and good judgement.; uses curiosity and logic to solve difficult problems effectively. Collaborator: Easily gains trust and support of peers; seen as a team player To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. General Working Conditions: The physical demands described here are representative of those that must be met by an employee without restriction to successfully perform the essential functions of this job. OSHA Occupational Hazard present. For physical demands of position including vision, hearing, repetitive motion and environment, see following description. This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 50 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Regular overnight travel to different locations is required, occasionally for 3 or more days of the week. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. We have comprehensive benefit packages that include health, dental, vision, 401(k), income protection, and extraordinary work life benefits. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer #LLIND

We are currently seeking an Executive Sous Chef at Lucas Oil Stadium & Indiana Convention Center. The Executive Sous Chef supervises and directs the activities of the Culinary team and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the restaurant's menus and manages shifts. The Executive Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food products. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. We are currently seeking an Executive Sous Chef at Lucas Oil Stadium & Indiana Convention Center. The Executive Sous Chef supervises and directs the activities of the Culinary team and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the restaurant's menus and manages shifts. The Executive Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food products. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications/Skills Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 3 years leading a culinary operation with annual revenues in excess of $5 million. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. ***Please include salary requirements when applying.*** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. About Centerplate Centerplate is a global leader in live event hospitality, “Making It Better To Be There ” for more than 115 million guests each year at more than 350 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Within the last year, Centerplate has added a new division in the United Kingdom, expanded to heritage venues across Scotland, signed a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant. Skills & Requirements Qualifications/Skills Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 3 years leading a culinary operation with annual revenues in excess of $5 million. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. ***Please include salary requirements when applying.*** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. About Centerplate Centerplate is a global leader in live event hospitality, “Making It Better To Be There ” for more than 115 million guests each year at more than 350 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Within the last year, Centerplate has added a new division in the United Kingdom, expanded to heritage venues across Scotland, signed a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant.

Job Title: Associate Sous Chef Company: Leo's Market and Eatery About Us: Leo's Market and Eatery is a unique culinary establishment, where our food is made fresh daily at our Central Kitchen and delivered to our Markets. We specialize in kolaches, soups, salads and sandwiches. Job Description: We are seeking a talented and passionate Associate Sous Chef to join our culinary team. As an integral member of our kitchen brigade, the Associate Sous Chef will work closely with the Executive Chef and Sous Chef to ensure the highest standards of food quality, presentation, and consistency. Responsibilities: Successfully lead shift in completion of production, execution of customer orders and overall kitchen operation and cleanliness. Oversee and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards. Wash, cut and prepare a variety of vegetables, slice and portion meats. Execute sequence and time of cooking operations to meet daily production needs. Maintain cleanliness and organization in the kitchen, following food safety and sanitation guidelines. Monitor inventory levels and assist in ordering supplies to meet operational needs. Lead by example, fostering a positive and professional work environment. Requirements: Work in a team-driven environment, take direction, offer direction and assist with problem-solving. Proven experience working in a kitchen, preferably in a leadership role. Strong knowledge of various cooking techniques, cuisines, and food safety standards Excellent communication and leadership skills, with the ability to motivate and inspire a team. Attention to detail and a passion for delivering exceptional culinary experiences Flexibility to work evenings, weekends, and holidays as required Benefits: Health, dental, and vision insurance options Paid time off and holiday pay Opportunities for career growth and development Join our team and be part of a dynamic culinary environment where creativity, teamwork, and excellence are celebrated. If you have a passion for food and a desire to elevate your culinary career, we want to hear from you! How to Apply: Please apply at yourleos.com. We look forward to reviewing your application! 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.

As a Pastry Sous Chef, your primary responsibility is to assist the Pastry Chef in managing the pastry kitchen, overseeing the production, presentation, and quality of pastry and dessert items. With leadership skills, culinary expertise, and a commitment to excellence, you support the pastry team in executing recipes, maintaining standards, and achieving culinary creativity that enhances the guest experience and upholds Sodexo Live!'s reputation for luxury and excellence in hospitality. Duties and responsibilities Kitchen ManagementAssist the Pastry Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations. Recipe DevelopmentCollaborate with the Executive Pastry Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions. Quality ControlMaintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards. Staff SupervisionSupervise pastry cooks, kitchen assistants and temporary agency employees in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production. Inventory ManagementAssist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production. Production OversightOversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution. Safety and SanitationEnsure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations. Guest InteractionInteract with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients. Education & Experience:• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR• 2-year degree from an accredited university in Culinary Arts, Hospitality/Restaurant/Hotel Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. • Two+ years of employment in a related position. • Convention Center experience preferred. • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. • Leadership skills to motivate and develop staff and to ensure accomplishment of goals. • Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Pay Rate:$25. 00 per hour

Job Description As a Pastry Sous Chef, your primary responsibility is to assist the Pastry Chef in managing the pastry kitchen, overseeing the production, presentation, and quality of pastry and dessert items. With leadership skills, culinary expertise, and a commitment to excellence, you support the pastry team in executing recipes, maintaining standards, and achieving culinary creativity that enhances the guest experience and upholds Sodexo Live!'s reputation for luxury and excellence in hospitality. Duties and responsibilities Kitchen Management Assist the Pastry Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations. Recipe Development Collaborate with the Executive Pastry Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions. Quality Control Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards. Staff Supervision Supervise pastry cooks, kitchen assistants and temporary agency employees in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production. Inventory Management Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production. Production Oversight Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution. Safety and Sanitation Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations. Guest Interaction Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients. Education & Experience: • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hospitality/Restaurant/Hotel Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. • Two+ years of employment in a related position. • Convention Center experience preferred. • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. • Leadership skills to motivate and develop staff and to ensure accomplishment of goals. • Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Pay Rate: $25.00 per hour Job Posted by ApplicantPro

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 Carmel, IN As a Restaurant Sous 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 (50-55 hour target) Attainable Bonus Program $55K - $65K 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!

Job Description A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1481712 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description We are seeking a skilled Lead Banquet Chef to join our team. The Lead Banquet Chef will oversee the preparation and execution of banquet menus, manage a team of kitchen staff, and ensure high-quality, delicious dishes are delivered for events. Qualifications: - Proven experience as a Banquet Chef or similar role - Extensive knowledge of culinary techniques and practices - Strong leadership and communication skills - Ability to work efficiently in a fast-paced environment - Certification from a culinary school is a plus Responsibilities: - Plan and coordinate banquet menus in consultation with clients and management - Supervise and train kitchen staff on proper cooking techniques and safety procedures - Monitor food supplies and place orders as needed - Ensure that all dishes are prepared according to quality standards and on time - Maintain a clean and organized kitchen area - Collaborate with the event planning team to meet clients' expectations - Adhere to health and safety regulations at all times

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 Sous Chef The Sous Chef will have a passion for cooking, as well as lead the culinary team to ensure that the kitchen runs effectively. The Sous Chef is responsible for helping the Executive Chef to control all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. Additionally the Sous Chef is responsible for providing supportive leadership to the Executive Chef and Team Members throughout their daily operations. Core Objectives of the Role (this list is not all inclusive) : General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Chef in all aspects of the day to day operations Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team Strong attention to detail in all aspects of the business and day to day Culinary operations Completion of any other duties as assigned by the Executive Chef Qualifications: Degree in Culinary or a related field preferred At least 3 years of experience in restaurants with at least 1 of those years having worked as a Sous Chef in a fine dining establishment Professional appearance Able to lift/move up to 50 pounds Able to work in a standing position for extended period of time Available to work a minimum of 45 hours per week, with flexibility for mornings, evenings, weekdays, weekends, and holidays as needed. Must be Servsafe Certified Must be proficient in Food and Alcohol Safety

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience Job Description Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. Forefront Healthcare is looking for a passionate leader to join our team in! We have an exciting opportunity for a Sous Chef in Shelbyville, Indiana. We are looking for a strong food/culinary background who has proven leadership with teams. This facility is an acute care hospital. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Coordinate food preparation and meal service. Plan and initiate cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks for patients as directed by the Dietary Manager. Creatively collaborate with Dining Management on special events and menus Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in storage of supplies and food products. Determine amount and type of food and supplies as required for daily menus. Notify Dietary Manager of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Dietary Manager Supervise dietary staff in the absence of Dietary Manager Clean equipment and work areas as assigned by the Dietary Manager Be knowledgeable of Federal, State, and facility's rules, regulations, policies and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Manager Competencies: Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility : Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours of Work: This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members. Qualifications Required Education and Experience: Ability to read, write and speak English. High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving. Preferred Education and Experience : Serve Safe Certified Additional Information Rate: $20.00-$23.00/hour- depending on experience AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience Job Description Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. Forefront Healthcare is looking for a passionate leader to join our team in! We have an exciting opportunity for a Sous Chef in Shelbyville, Indiana. We are looking for a strong food/culinary background who has proven leadership with teams. This facility is an acute care hospital. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Coordinate food preparation and meal service. Plan and initiate cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks for patients as directed by the Dietary Manager. Creatively collaborate with Dining Management on special events and menus Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in storage of supplies and food products. Determine amount and type of food and supplies as required for daily menus. Notify Dietary Manager of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Dietary Manager Supervise dietary staff in the absence of Dietary Manager Clean equipment and work areas as assigned by the Dietary Manager Be knowledgeable of Federal, State, and facility's rules, regulations, policies and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Manager Competencies: Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility: Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours of Work: This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members. Qualifications Required Education and Experience: Ability to read, write and speak English. High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving. Preferred Education and Experience: Serve Safe Certified Additional Information Rate: $20.00-$23.00/hour- depending on experience AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

**Now Offering DailyPay** The Bistro Cook will manage the bistro partners and monthly financials. They are responsible for the day-to-day operation that includes the overall direction, coordination, evaluation and execution of the bistro. They will oversee They will carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training partners; planning, assigning, and directing work. Shift: Full Time 8:30a-5p Responsibilities: Assist the Executive Chef in menu development, staffing, specials, etc. as needed. Take reservations and execute hibachi meals in main restaurant. In charge of food purchases for the area assigned; determine need and quantity of items needed to produce the everyday rotations. Ensure that food costs are controlled through a variety of techniques: wastage control, stock rotation, menu planning, recipes, etc. Ensure that labor is controlled through accurate work schedules and estimates worker-hour requirements for completion of job assignments. Supervising the correct food preparation, cooking and plating methods and techniques for all production of recipes. Supervising the correct use of kitchen equipment. Completion of production records to include used and unused portions and shortages of product. Assist in interviewing, hiring and evaluating culinary staff's performance for evaluations. Responsibility in overall kitchen operation in absents of Executive Chef. Ensures all deadlines are met in food production based on production orders. Analyzes and resolves work problems or assists workers in solving work related problems. Maintains a professional appearance at all times (clean & well groomed.) Suggest plans and follow up to motivate partners. Follows all company policies and procedures. Complete shifts as assigned. Assist with other functions as needed. Food Safety/Sanitation Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards. Maintains sanitation and orderliness of all equipment, supplies and utensils within work area. Ensures all foods items are handled appropriately during preparation. Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards. Ensures display equipment is clean and free of debris during meal service. Ensures all equipment is cleaned, as assigned and in a timely fashion. Ensures all workstations are cleaned thoroughly before leaving the area for other assignments. Qualifications: Education: Culinary Degree preferred. High School or GED required. Licensure/Certification: Serv Safe Experience: Min of 2 years as a lead cook, Sous Chef or Chef Experience in LTC or similar setting preferred. BENEFITS* Health & Wellness Medical Insurance with free virtual doctor visits Vision & Dental Insurance Pet Insurance Life Insurance Employee Assistance Program (EAP) for personal and professional support Financial Security 401(k) Retirement Savings Plan with company match Paid Time Off (PTO) that accrues immediately from day one Paid Holidays for a healthy work-life balance Access to DailyPay, enabling you to access up to 100% of your earned wages on a daily basis Tuition Reimbursement up to $5,250 per year for ANY field of study Tuition Discounts through exclusive partnerships with the University of Cincinnati, University of Toledo, and Hondros College Employee-Sponsored Crisis Fund available for those facing unforeseen challenges Legal & Identity Theft Protection Growth & Development University Partnerships with University of Cincinnati, University of Toledo, and Hondros College for exclusive tuition discounts Multiple Partner Discounts available for various products and services through Access Perks Access to 1,000s of hours of personal and professional development material through RightNow Media @ Work *Some benefits, including PTO and tuition reimbursement, are based on hours worked. Why work for Otterbein SeniorLife: For more than 100 years, Otterbein has provided senior housing options rooted in respect and community. We're a non-profit 501(c)(3) health and human service organization, so our values and initiatives are focused on serving our residents. Otterbein SeniorLife consists of lifestyle communities, revolutionary small house neighborhoods, home health, and hospice care in Ohio and Indiana. We offer different lifestyle options for seniors through independent living, assisted living, skilled nursing, rehab, memory support, respite care, in-home care, and hospice services. Basic Purpose Inspired by faith, we strive to enrich individual life journeys for all by providing high quality service in a cheerful, timely manner and by communicating, coordinating, and cooperating with others to attain goals. Apply today and begin a meaningful career as a Bistro Cook at Otterbein!

Job Description Executive Chef Independence Village of Carmel The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IVIND

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

Job Description 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 Kokomo, IN 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, train, and develop 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 (50-55 hour target) Attainable Bonus Program $45K - $55K Salary Great potential for growth 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 Culinary 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! Send your resume today to Brian@HeadHunterBrian.com