Chef jobs in Gainesville, FL

An Executive Chef creates and maintains a restaurant's menu and identity. From recipe development to execution, Executive Chefs take the lead and ensure that food is prepared properly, safely, and tastily. An Executive Chef often manages the kitchen operations of direct reports, like sous chefs and line cooks. Purchase food and supplies from vendors approved by the company and monitor inventory Develop menus and item pricing Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Hire, train and supervise kitchen personnel Stay current on restaurant industry trends Identify new culinary techniques and presentations Assist kitchen staff with food prep and recipe creation Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.

The World Equestrian Center, Ocala is searching for a Full-Time Sous Chef at Stirrups. Supervise and coordinate food production operations and activities throughout the World Equestrian Center, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Essential Functions: 1. Food Preparation and Cooking: Assist in the preparation and presentation of all food items. Ensure that meals are cooked to the required standard and delivered on time. Help create and develop new menu items. Ensure that portion sizes, presentation, and quality of dishes are consistent. 2. Kitchen Supervision: Supervise and coordinate kitchen staff to ensure a smooth workflow. Train and mentor supervisors and kitchen staff. Delegate tasks effectively and maintain high performance under pressure. Lead the kitchen in the absence of the Chef De Cuisine. 3. Inventory and Cost Control: Assist with inventory management, including ordering, receiving, and stocking supplies. Monitor food costs and minimize waste. Ensure proper storage and rotation of ingredients to maintain freshness and reduce spoilage. 4. Health and Safety: Enforce health and safety regulations, ensuring the kitchen is clean, sanitized, and safe for food preparation. Ensure all food handling practices comply with food safety standards and regulations. Maintain proper food storage, labeling, and hygiene protocols. 5. Collaboration and Communication: Work closely with the Chef De Cuisine and other kitchen staff to create a cohesive team. Collaborate with front-of-house staff to ensure seamless communication between the kitchen and dining areas. Help resolve any kitchen or service issues efficiently This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position. Exerting up to 50 pounds of force occasionally and /or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand for long hours at the time. Qualifications, Education, Experience, Skills, and Abilities: High School Diploma Proven experience minimum 2 years as a Sous Chef or in a similar role. Strong knowledge of various cooking methods, ingredients, and kitchen equipment. Excellent leadership and organizational skills. Ability to work under pressure in a fast-paced environment. A culinary school diploma or equivalent experience is mandatory. Knowledge of health and safety regulations 5+ years' experience in an upscale banquet kitchen 2 years' management experience Culinary degree preferred. ServSafe Certified Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus. Must be able to convey information and ideas clearly. Must maintain composure and objectivity under pressure. Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. ServSafe Certified Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests. Key Skills: · Leadership and teamwork · Time management and multitasking · Guide the team with strong leadership and promote a culture of effective collaboration and unity · Creativity and innovation in cooking · Attention to detail and precision · Strong communication skills · Problem-solving abilities The kitchen operates in a dynamic, fast-paced environment that demands efficiency, precision, and attention to detail. It requires maintaining high standards of cleanliness, organization, and safety while working collaboratively under pressure to deliver exceptional culinary experiences. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary As the Catering Sous Chef at the University of Florida you will be responsible for assisting with the overall success of the food program and overseeing catering culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various catering food items. Assists with planning and creating catering menus. Rolls out new catering culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations - preferrably catering experience. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. 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 or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1489042 Chartwells HE SHARON MCNEELEY [[req_classification]]

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary As the Catering Sous Chef at the University of Florida you will be responsible for assisting with the overall success of the food program and overseeing catering culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: * Assists in coordinating and participating in the preparation and cooking of various catering food items. * Assists with planning and creating catering menus. * Rolls out new catering culinary programs in conjunction with the marketing and culinary team. * Assists with managing cost controls and controlling expenditure. * Performs other duties as assigned. Qualifications: * 5 years of related culinary experience including 1 year at the management level. * Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations - preferrably catering experience. * Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. * Ability to set up and distribute production sheets. * Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of Health Certification is preferred. * Computer skills and knowledge of MS Office products including Excel. * Associate's degree in Culinary Arts is preferred. 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 or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1489042 Chartwells HE SHARON MCNEELEY [[req_classification]]

The World Equestrian Center, located in Ocala Florida currently has an opening for a motivated Sous Chef to help lead our culinary team. The Yellow Pony Sous Chef supervise and coordinate food production operations and activities, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Primary Responsibilities: * Along with our Food and Beverage Team, Trains and Supervises Kitchen and Utility Personnel with an emphasis on upholding the WEC Culture of being Distinct and Sophisticated in all of our offerings. * Works with Executive Chef to develop menus. * Prepares meats and seafood for line and special functions. * Prepares all sauces, stocks, chili and soups. * Prepares Food Orders. * Supervises the receiving of product to ensure proper quality and quantity is delivered. * Ensures daily prep, production, and cleaning checklists are completed according to standards. * Maintains the highest level of security and safety standards for both our guests and associates. * Schedules associates based on business volume. * Assists in any special events scheduled during shows. * Ensures that both Kitchens and Storage Areas are clean, organized, and well stocked, and maintains all par levels. * Ensures that all food products are used on a timely basis. * Prepares food in accordance with WEC recipes. * Aids and assist other areas of the kitchen as needed. * Sets up, maintains, breaks down and cleans workstations. * Serves items in accordance with established portion and presentation standards. * Communicates effectively in a spirit of teamwork and partnership with our Executive Chef, Sous Chefs, and Associates. * Ensures that assigned workstations and equipment are clean and sanitary. * Maintains neat professional appearance and observes personal cleanliness rules at all times. * Requisitions supplies needed to produce items on menu. * Adheres to state and local health and safety regulations. * Covers, dates and properly stores all product. * Assists with other duties as assigned by the Executive Chef. * Works Closely with the Outlet Manager to Supervise both Front of the House and Kitchen as schedule dictates. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship. Qualifications, Education, Experience, Skills, and Abilities: * High School Diploma * 5+ years' experience in an upscale banquet kitchen * 2 years' management experience * Culinary degree preferred. * Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus. * Must be able to convey information and ideas clearly. * Must maintain composure and objectivity under pressure. * Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary. * Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. * ServSafe Certified * Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Full-time Description Black Prong Bar and Grill is an upscale dining destination located within the prestigious Black Prong Equestrian Village. We pride ourselves on offering an exceptional culinary experience, specializing in premium steaks and fresh seafood dishes, served in a sophisticated yet relaxed atmosphere. We are currently seeking a talented and experienced Executive Chef to join our team and lead our culinary operations. The ideal candidate will be passionate about creating memorable dining experiences, dedicated to delivering excellence in every dish, and committed to upholding our reputation as a premier dining destination. Responsibilities: Designing and curating innovative menus featuring premium steaks, fresh seafood, and seasonal ingredients, while incorporating creative flair and culinary expertise. Providing strong leadership and guidance to kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure seamless operations and adherence to high-quality standards. Overseeing all aspects of food preparation, cooking, and presentation to ensure the consistent delivery of exceptional dishes that exceed our guests' expectations. Managing food inventory levels, ordering supplies, and controlling food costs to optimize profitability while maintaining quality and minimizing waste. Conducting regular training sessions to enhance the skills and knowledge of kitchen staff, fostering a culture of continuous learning and improvement. Implementing rigorous quality control measures to uphold food safety standards, sanitation protocols, and overall kitchen cleanliness. Working closely with the front-of-house team to coordinate food service, accommodate special requests, and ensure a seamless dining experience for our guests. Staying abreast of culinary trends and industry developments, experimenting with new ingredients and techniques, and continuously evolving our menu offerings to stay ahead of the curve. Benefits: Competitive compensation package Opportunities for career growth and advancement Employee discounts on food and beverages A supportive and collaborative work environment Requirements • Proven experience as an Executive Chef or in a similar leadership role within an upscale dining establishment. • Extensive knowledge of steak and seafood preparation techniques, as well as a strong understanding of flavor profiles and food pairings. • Exceptional leadership and communication skills, with the ability to motivate and inspire a team. • Strong organizational and time-management abilities, with a keen eye for detail. • Food safety certification and a thorough understanding of health and safety regulations. Salary Description $60,000-$70,000

Starting hiring pay at: $15 As a Cook at Raising Cane's, you will set the pace of the Restaurant by ensuring all of the food we serve meets our high standards. Working in the Kitchen at Raising Cane's is a fun and fast paced environment. Crank up the music and have some fun while you are working hard to prepare the highest quality chicken finger meals for our customers to enjoy. Starting out in the back of the house at Raising Cane's can lead to many promotional opportunities for Cooks to grow their career by moving into advanced roles like Bird Specialist or Certified Trainer. We are looking to immediately hire entry level and experienced Cooks who can thrive in an upbeat and fast-paced food service environment. We are hiring immediately for Cooks that can work all shifts: opening shifts, closing shifts and everything in between. Whether you have previous experience as a customer service associate, retail team member, cashier, restaurant server, kitchen lead, cook, prep cook, drive-thru cashier or any other restaurant or service-oriented role - we have a position for you. We offer competitive pay and benefits for all positions. Even if you don't have previous Restaurant experience, this position is entry-level (yes, that's no experience required) and we provide paid training for every new Restaurant Cook on the team. We will make sure you are prepared to grow your Restaurant career with us. Within your first year of working in the Restaurant, you can earn up to an extra $1.50 per hour in pay increases through additional training, certifications, and performance evaluations! If you want to be at Restaurant that is a FUN place to work, that values your growth and provides opportunities to impact your community, we want you on our team Qualities of awesome Canes Restaurant Cook: + Team player + Excellent communicator + Happy, Courteous and Enthusiastic + Hard working and attentive + Responsible and dependable + Authentic and genuine + Takes pride in doing a good job **Benefits available for hourly Crew:** + Access to voluntary benefits through an insurance marketplace, including Medical & Pharmacy, Dental, Vision Life Insurance, Short Term Disability, Hospital Indemnity, Legal Insurance, Auto and Renter's Insurance, and ID Theft Protection + OnePass Gym Membership Program + 401(k) With Safe Harbor Employer Match (age 21 & older) + Access to financial advisors for budget and retirement planning + Crewmember Assistance Program + Education assistance + Pet Insurance Perks & Rewards for hourly Crew: + Paid Time Off* + Closed for all major holidays** + Early closure for company events + Casual Work Attire + Flexible Scheduling + Perkspot Employee Discount Program _*Must satisfy hours requirement per year_ _**Locations may vary_ **ESSENTIAL FUNCTIONS OF THE POSITION** : The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lift and carry, push or pull heavy objects up to 50 pounds + Kneel, bend, twist or stoop + Ascend or descend stairs + Reach and grasp objects (including above head and below waistline) + Excellent verbal and written communication + Ability to show up to scheduled shifts on time + Cleaning tables, floors and other areas of the Restaurant + Taking orders from Customers and processing payments efficiently + Follow proper safety procedures when handling and/or preparing food + Ability to multitask **ADDITIONAL REQUIREMENTS** : + Must be 16 years of age or older + Provide all Customers with quick and friendly service + Work together as a team, assisting other Crewmembers in completion of tasks and assignments to ensure continuity of service + Work under pressure and at a fast pace + Align with Raising Cane's culture by balancing Working Hard and Having Fun + Take initiative + Comply with Company policies Raising Cane's appreciates & values individuality. EOE

What is in it for you?: Benefits of joining the 4R Family include: We hire immediately! Daily Pay: Access to your pay when you need it. Work today, get PAID today! COMPETITIVE hourly rate - Tip Pool Included! Flexible Schedule & NO LATE NIGHTS Telemedicine Coverage Medical Coverage (eligible after working full time with the company for 60 DAYS!) Dental and Vision Coverage (FULL TIME & PART TIME) Free employee meal for every shift and discounts at 4 Rivers 401(k) program and match Pet Insurance Paid Vacation (eligible after working full time with the company for 1 year) Up to six weeks paid parental leave (full time team members) Employee Assistance Program Mental Health Services Career Development in 4R University Quarterly team building outings and Yearly Company Celebrations Community Serve Days **Part time team members are eligible for MANY of the benefits above Just as our Smokehouses and the communities we serve continue to grow, and we want you to grow with us! Our back of house team members are extremely important to the Smokehouse. YOUR PURPOSE: As a prep cook, your speed and consistency are imperative to our smooth operation and ultimately the satisfaction of our guests. Our high standards of great food and service in a clean environment can only be achieved and maintained by a team that shares our values and desires to do the best job possible for every guest, every day. This includes: Following 4R recipes, reading and understanding prep lists and properly labeling, storing and rotating product. Prepping items that are the backbone of all of our recipes. You are a central part of every guest experience and every meal we serve. Even though the Smokehouse has different positions, it is important to know we are a TEAM-Together Everyone Accomplishes More! We all work together to accomplish our mission of providing guests with exceptional products and an extraordinary experience. Some responsibilities include, but are not limited to: Maintain a clean and organized work station Adhere to First In First Out (FIFO) guidelines Display knowledge of menu item ingredients and products storage Complete entire prep list in an efficient and timely manner Understand and adhere to proper cooling procedures Operate and clean kitchen equipment including the tilt skillet, ovens, buffalo chopper and slicer Safely use knives and other cooking tools What you will bring to the table: Ability to prioritize work, multi-task and be detail oriented at an efficiently fast pace. Must be team-oriented, dependable, adaptable and have a strong work ethic. Guest service oriented Former cook experience Food Service experience Hiring Process: Our Hiring Process at 4Rivers: 1. You read this job ad 2. It piques your interest 3. You tell us you're interested by applying 4. We send you a text to schedule an interview 5. Choose a time that works for your schedule 6. You come meet the 4R Family 7. You begin helping us fulfill our mission of giving back to the local community 8. Your friends come on over and you earn a sweet referral bonus- for each one! At 4 Rivers, all talent is given equal opportunity| Drug Free Workplace | Background Checks Required

Line Cook, $17.00 - $21.00 hr AT OUR GOLDEN OCALA GOLF CLUB Full-Time, Various Shifts Come and experience the difference with R+L Carriers Earn 1 week of vacation after 1 year of employment We are looking for an experienced Line Cook at our Golden Ocala, FL location, who would like to work for an upscale and private country club in a beautiful and organized kitchen. Are you looking for the right Chef to help develop your creativity and guide you to further success? Would you like to impress our members with your culinary skills? Are you serious about your responsibilities and up for a challenge? If so, send us your resume with contact information for details. We are looking for qualified cooks for our 3 restaurants. Could you be the one? Rise up to the challenge, and contact us today. Background checks are mandatory. Reliable transportation is required.

Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. As a member of The Great Greek Family, you'll enjoy a fun, fast paced work environment in one of the fastest growing franchises in the United States. Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Participate in daily kitchen opening and closing procedures Performs other duties as assigned by the head chef or management Qualifications: Previous experience in a similar role is preferred ServeSafe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds Compensation: $17.00 - $18.00 per hour The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition still remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. We've made the dining room a little bigger to fit more guests, but you'll always feel right at home with smiling faces, table service, and a bright cheerful atmosphere.

The World Equestrian Center, located in Ocala Florida currently has an opening for a motivated Sous Chef to help lead our culinary team. The Yellow Pony Sous Chef supervise and coordinate food production operations and activities, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Primary Responsibilities: Along with our Food and Beverage Team, Trains and Supervises Kitchen and Utility Personnel with an emphasis on upholding the WEC Culture of being Distinct and Sophisticated in all of our offerings. Works with Executive Chef to develop menus. Prepares meats and seafood for line and special functions. Prepares all sauces, stocks, chili and soups. Prepares Food Orders. Supervises the receiving of product to ensure proper quality and quantity is delivered. Ensures daily prep, production, and cleaning checklists are completed according to standards. Maintains the highest level of security and safety standards for both our guests and associates. Schedules associates based on business volume. Assists in any special events scheduled during shows. Ensures that both Kitchens and Storage Areas are clean, organized, and well stocked, and maintains all par levels. Ensures that all food products are used on a timely basis. Prepares food in accordance with WEC recipes. Aids and assist other areas of the kitchen as needed. Sets up, maintains, breaks down and cleans workstations. Serves items in accordance with established portion and presentation standards. Communicates effectively in a spirit of teamwork and partnership with our Executive Chef, Sous Chefs, and Associates. Ensures that assigned workstations and equipment are clean and sanitary. Maintains neat professional appearance and observes personal cleanliness rules at all times. Requisitions supplies needed to produce items on menu. Adheres to state and local health and safety regulations. Covers, dates and properly stores all product. Assists with other duties as assigned by the Executive Chef. Works Closely with the Outlet Manager to Supervise both Front of the House and Kitchen as schedule dictates. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship. Qualifications, Education, Experience, Skills, and Abilities: High School Diploma 5+ years' experience in an upscale banquet kitchen 2 years' management experience Culinary degree preferred. Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus. Must be able to convey information and ideas clearly. Must maintain composure and objectivity under pressure. Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. ServSafe Certified Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

At over 300 college & universities around the country, **Chartwells Higher Education** is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. **Job Summary** As the **Catering Sous Chef** at the **University of Florida** you will be responsible for assisting with the overall success of the food program and overseeing catering culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. **Essential Duties and Responsibilities:** + Assists in coordinating and participating in the preparation and cooking of various catering food items. + Assists with planning and creating catering menus. + Rolls out new catering culinary programs in conjunction with the marketing and culinary team. + Assists with managing cost controls and controlling expenditure. + Performs other duties as assigned. **Qualifications:** + 5 years of related culinary experience including 1 year at the management level. + Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations - preferrably catering experience. + Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. + Ability to set up and distribute production sheets. + Supervisory, leadership, training, management, and coaching skills. + ServSafe or Department of Health Certification is preferred. + Computer skills and knowledge of MS Office products including Excel. + Associate's degree in Culinary Arts is preferred. **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 (************************************************************************************************* or copy/paste the link below for paid time off benefits information. ************************************************************************************************ **Req ID:** 1489042 Chartwells HE SHARON MCNEELEY [[req_classification]]

The World Equestrian Center, Ocala is searching for a Full-Time Sous Chef at Stirrups. Supervise and coordinate food production operations and activities throughout the World Equestrian Center, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Essential Functions: 1. Food Preparation and Cooking: * Assist in the preparation and presentation of all food items. * Ensure that meals are cooked to the required standard and delivered on time. * Help create and develop new menu items. * Ensure that portion sizes, presentation, and quality of dishes are consistent. 2. Kitchen Supervision: * Supervise and coordinate kitchen staff to ensure a smooth workflow. * Train and mentor supervisors and kitchen staff. * Delegate tasks effectively and maintain high performance under pressure. * Lead the kitchen in the absence of the Chef De Cuisine. 3. Inventory and Cost Control: * Assist with inventory management, including ordering, receiving, and stocking supplies. * Monitor food costs and minimize waste. * Ensure proper storage and rotation of ingredients to maintain freshness and reduce * spoilage. 4. Health and Safety: * Enforce health and safety regulations, ensuring the kitchen is clean, sanitized, and safe * for food preparation. * Ensure all food handling practices comply with food safety standards and regulations. * Maintain proper food storage, labeling, and hygiene protocols. 5. Collaboration and Communication: * Work closely with the Chef De Cuisine and other kitchen staff to create a cohesive team. * Collaborate with front-of-house staff to ensure seamless communication between the * kitchen and dining areas. * Help resolve any kitchen or service issues efficiently This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position. * Exerting up to 50 pounds of force occasionally and /or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. * Ability to stand for long hours at the time. Qualifications, Education, Experience, Skills, and Abilities: * High School Diploma * Proven experience minimum 2 years as a Sous Chef or in a similar role. * Strong knowledge of various cooking methods, ingredients, and kitchen equipment. * Excellent leadership and organizational skills. * Ability to work under pressure in a fast-paced environment. * A culinary school diploma or equivalent experience is mandatory. * Knowledge of health and safety regulations * 5+ years' experience in an upscale banquet kitchen * 2 years' management experience * Culinary degree preferred. * ServSafe Certified * Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus. * Must be able to convey information and ideas clearly. * Must maintain composure and objectivity under pressure. * Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary. * Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. * ServSafe Certified * Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests. Key Skills: * · Leadership and teamwork * · Time management and multitasking * · Guide the team with strong leadership and promote a culture of effective collaboration and unity * · Creativity and innovation in cooking * · Attention to detail and precision * · Strong communication skills * · Problem-solving abilities The kitchen operates in a dynamic, fast-paced environment that demands efficiency, precision, and attention to detail. It requires maintaining high standards of cleanliness, organization, and safety while working collaboratively under pressure to deliver exceptional culinary experiences. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job DescriptionDescription: Black Prong Bar and Grill is an upscale dining destination located within the prestigious Black Prong Equestrian Village. We pride ourselves on offering an exceptional culinary experience, specializing in premium steaks and fresh seafood dishes, served in a sophisticated yet relaxed atmosphere. We are currently seeking a talented and experienced Executive Chef to join our team and lead our culinary operations. The ideal candidate will be passionate about creating memorable dining experiences, dedicated to delivering excellence in every dish, and committed to upholding our reputation as a premier dining destination. Responsibilities: Designing and curating innovative menus featuring premium steaks, fresh seafood, and seasonal ingredients, while incorporating creative flair and culinary expertise. Providing strong leadership and guidance to kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure seamless operations and adherence to high-quality standards. Overseeing all aspects of food preparation, cooking, and presentation to ensure the consistent delivery of exceptional dishes that exceed our guests' expectations. Managing food inventory levels, ordering supplies, and controlling food costs to optimize profitability while maintaining quality and minimizing waste. Conducting regular training sessions to enhance the skills and knowledge of kitchen staff, fostering a culture of continuous learning and improvement. Implementing rigorous quality control measures to uphold food safety standards, sanitation protocols, and overall kitchen cleanliness. Working closely with the front-of-house team to coordinate food service, accommodate special requests, and ensure a seamless dining experience for our guests. Staying abreast of culinary trends and industry developments, experimenting with new ingredients and techniques, and continuously evolving our menu offerings to stay ahead of the curve. Benefits: Competitive compensation package Opportunities for career growth and advancement Employee discounts on food and beverages A supportive and collaborative work environment Requirements: • Proven experience as an Executive Chef or in a similar leadership role within an upscale dining establishment. • Extensive knowledge of steak and seafood preparation techniques, as well as a strong understanding of flavor profiles and food pairings. • Exceptional leadership and communication skills, with the ability to motivate and inspire a team. • Strong organizational and time-management abilities, with a keen eye for detail. • Food safety certification and a thorough understanding of health and safety regulations.

We are seeking an excellent cook that will follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important. Set up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.) Cook food in various utensils or grillers Keep a sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check the quality of ingredients Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.

What is in it for you?: Benefits of joining the 4R Family include: We hire immediately! Daily Pay: Access to your pay when you need it. Work today, get PAID today! COMPETITIVE hourly rate - Tip Pool Included! Flexible Schedule & NO LATE NIGHTS Telemedicine Coverage Medical Coverage (eligible after working full time with the company for 60 DAYS!) Dental and Vision Coverage (FULL TIME & PART TIME) Free employee meal for every shift and discounts at 4 Rivers 401(k) program and match Pet Insurance Paid Vacation (eligible after working full time with the company for 1 year) Up to six weeks paid parental leave (full time team members) Employee Assistance Program Mental Health Services Career Development in 4R University Quarterly team building outings and Yearly Company Celebrations Community Serve Days **Part time team members are eligible for MANY of the benefits above Just as our Smokehouses and the communities we serve continue to grow, we want you to grow with us! Our back of house team members are extremely important to the Smokehouse. YOUR PURPOSE: Your role as a Line Cook team member is extremely important to our smokehouse! The items that you are prepping are the backbone of all of our recipes. Your speed and consistency are imperative to our smooth operation and ultimately the satisfaction of our guests. This includes: Expediting food by monitoring and heating necessary fried items and sandwiches to order for both the Front Line and To-Go Line stations. Grilling various meats for service on Front and To-Go Lines. Communicating with Carvers, To-Go team members and Middle Man. Even though the Smokehouse has different positions, it is important to know we are a TEAM-Together Everyone Accomplishes More! We all work together to accomplish our mission of providing guests with exceptional products and an extraordinary experience. Some responsibilities include, but are not limited to: Prepare fried items for service based on current volume Communicate sandwich calls from Front Line and To-Go stations Display knowledge of menu item ingredients and products storage Display knowledge and adherence to proper portion sizes Safely use knives and other cooking tools Accommodate all guest needs during their dining experience Ensure guest happiness and satisfaction Greet all guests with an upbeat, friendly attitude Take and build orders, accurately and efficiently Offer menu descriptions and samples What you will bring to the table: Ability to prioritize work, multi-task and be detail oriented at an efficiently fast pace. Must be team-oriented, dependable, adaptable and have a strong work ethic. Guest service oriented Former cook experience Food Service experience Hiring Process: Our Hiring Process at 4Rivers: 1. You read this job ad 2. It piques your interest 3. You tell us you're interested by applying 4. We send you a text to schedule an interview 5. Choose a time that works for your schedule 6. You come meet the 4R Family 7. You begin helping us fulfill our mission of giving back to the local community 8. Your friends come on over and you earn a sweet referral bonus- for each one! At 4 Rivers, all talent is given equal opportunity| Drug Free Workplace | Background Checks Required

Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. As a member of The Great Greek Family, you'll enjoy a fun, fast paced work environment in one of the fastest growing franchises in the United States. Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Participate in daily kitchen opening and closing procedures Performs other duties as assigned by the head chef or management Qualifications: Previous experience in a similar role is preferred ServeSafe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds Compensation: $16.00 - $17.00 per hour The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition still remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. We've made the dining room a little bigger to fit more guests, but you'll always feel right at home with smiling faces, table service, and a bright cheerful atmosphere.

The World Equestrian Center, Ocala is searching for a Full-Time Sous Chef at Stirrups. Supervise and coordinate food production operations and activities throughout the World Equestrian Center, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Essential Functions: 1. Food Preparation and Cooking: * Assist in the preparation and presentation of all food items. * Ensure that meals are cooked to the required standard and delivered on time. * Help create and develop new menu items. * Ensure that portion sizes, presentation, and quality of dishes are consistent. 2. Kitchen Supervision: * Supervise and coordinate kitchen staff to ensure a smooth workflow. * Train and mentor supervisors and kitchen staff. * Delegate tasks effectively and maintain high performance under pressure. * Lead the kitchen in the absence of the Chef De Cuisine. 3. Inventory and Cost Control: * Assist with inventory management, including ordering, receiving, and stocking supplies. * Monitor food costs and minimize waste. * Ensure proper storage and rotation of ingredients to maintain freshness and reduce * spoilage. 4. Health and Safety: * Enforce health and safety regulations, ensuring the kitchen is clean, sanitized, and safe * for food preparation. * Ensure all food handling practices comply with food safety standards and regulations. * Maintain proper food storage, labeling, and hygiene protocols. 5. Collaboration and Communication: * Work closely with the Chef De Cuisine and other kitchen staff to create a cohesive team. * Collaborate with front-of-house staff to ensure seamless communication between the * kitchen and dining areas. * Help resolve any kitchen or service issues efficiently This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position. * Exerting up to 50 pounds of force occasionally and /or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. * Ability to stand for long hours at the time. Qualifications, Education, Experience, Skills, and Abilities: * High School Diploma * Proven experience minimum 2 years as a Sous Chef or in a similar role. * Strong knowledge of various cooking methods, ingredients, and kitchen equipment. * Excellent leadership and organizational skills. * Ability to work under pressure in a fast-paced environment. * A culinary school diploma or equivalent experience is mandatory. * Knowledge of health and safety regulations * 5+ years' experience in an upscale banquet kitchen * 2 years' management experience * Culinary degree preferred. * ServSafe Certified * Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus. * Must be able to convey information and ideas clearly. * Must maintain composure and objectivity under pressure. * Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary. * Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. * ServSafe Certified * Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests. Key Skills: * · Leadership and teamwork * · Time management and multitasking * · Guide the team with strong leadership and promote a culture of effective collaboration and unity * · Creativity and innovation in cooking * · Attention to detail and precision * · Strong communication skills * · Problem-solving abilities The kitchen operates in a dynamic, fast-paced environment that demands efficiency, precision, and attention to detail. It requires maintaining high standards of cleanliness, organization, and safety while working collaboratively under pressure to deliver exceptional culinary experiences. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

The World Equestrian Center, Ocala is searching for a Full-Time Sous Chef at Stirrups. Supervise and coordinate food production operations and activities throughout the World Equestrian Center, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Essential Functions: 1. Food Preparation and Cooking: Assist in the preparation and presentation of all food items. Ensure that meals are cooked to the required standard and delivered on time. Help create and develop new menu items. Ensure that portion sizes, presentation, and quality of dishes are consistent. 2. Kitchen Supervision: Supervise and coordinate kitchen staff to ensure a smooth workflow. Train and mentor supervisors and kitchen staff. Delegate tasks effectively and maintain high performance under pressure. Lead the kitchen in the absence of the Chef De Cuisine. 3. Inventory and Cost Control: Assist with inventory management, including ordering, receiving, and stocking supplies. Monitor food costs and minimize waste. Ensure proper storage and rotation of ingredients to maintain freshness and reduce spoilage. 4. Health and Safety: Enforce health and safety regulations, ensuring the kitchen is clean, sanitized, and safe for food preparation. Ensure all food handling practices comply with food safety standards and regulations. Maintain proper food storage, labeling, and hygiene protocols. 5. Collaboration and Communication: Work closely with the Chef De Cuisine and other kitchen staff to create a cohesive team. Collaborate with front-of-house staff to ensure seamless communication between the kitchen and dining areas. Help resolve any kitchen or service issues efficiently This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position. Exerting up to 50 pounds of force occasionally and /or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand for long hours at the time. Qualifications, Education, Experience, Skills, and Abilities: High School Diploma Proven experience minimum 2 years as a Sous Chef or in a similar role. Strong knowledge of various cooking methods, ingredients, and kitchen equipment. Excellent leadership and organizational skills. Ability to work under pressure in a fast-paced environment. A culinary school diploma or equivalent experience is mandatory. Knowledge of health and safety regulations 5+ years' experience in an upscale banquet kitchen 2 years' management experience Culinary degree preferred. ServSafe Certified Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus. Must be able to convey information and ideas clearly. Must maintain composure and objectivity under pressure. Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. ServSafe Certified Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests. Key Skills: · Leadership and teamwork · Time management and multitasking · Guide the team with strong leadership and promote a culture of effective collaboration and unity · Creativity and innovation in cooking · Attention to detail and precision · Strong communication skills · Problem-solving abilities The kitchen operates in a dynamic, fast-paced environment that demands efficiency, precision, and attention to detail. It requires maintaining high standards of cleanliness, organization, and safety while working collaboratively under pressure to deliver exceptional culinary experiences. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.