Chef jobs in Idaho - 133 jobs

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Key Responsibilities • Work closely with the Senior Pastry Chef in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage, especially meats, fish, produce, etc. • Assist Senior Pastry Chef leaders with menu creation, development, and implementation. • Discusses with the Senior Pastry Chef and recommends menu price adjustments when warranted, and determine prices of unlisted food items with guidance of the Senior Pastry Chef. • Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. • Adherence to budgeted headcounts for his/her outlet according to budget and business level. • Assigns in detail, specific duties to all employees under his/her supervision and instructs them in their work. • Responsible for the quality of all food items prepared in the kitchen he/she supervises by constantly checking food for taste, temperature and visual appeal. • Ensures that all dishes are uniform and established portion sizes are adhered to per the specifications set out by the Senior Pastry Chef. • Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions to the Senior Chefs concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the operation. • Prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food. • Ensure high level of food safety management system including HACCP and all local food safety regulations. • Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. • Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly. • Ensures that spoiled or damaged serving utensils are not in use, i.e., cracked/chipped china, glassware, and trains staff to do the same. Notifies any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date. • Checks maintenance of all equipment located in the area he/she supervises and makes every attempt to prevent the damage or loss of any property. • Any other duties as assigned. Qualifications • Culinary Degree or pedigree. • At least five (5) years of culinary experience in large world class resort, hotels and clubs. • Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. • Has complete knowledge and understanding of all cookery techniques and processes. • Has thorough knowledge of all food products - local and imported. • Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. • Thorough understanding of all occupational health and safety issues. • Knowledge of F&B operational requirements. Additional Requirements • Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. • Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. • Ability to work in a team environment. • Ability to stay calm and focused during the busiest of times. • Ability to read, write, speak, and understand English; additional languages preferred. • Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. About Us Gozzer Ranch offers the perfect setting for living life to its fullest amid the grandeur and undisturbed beauty of the great Northwest. Whether you choose to spend these moments teaching your son or daughter to bait a hook, pampering yourself with a spa treatment, enjoying an unforgettable round of golf, or sailing in the summer breeze, these are the kinds of moments that create memories that will be cherished for generations to come - ************************** Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: *******************************

Full-time Description About Altior Healthcare: Our family of services comprises three distinct mental health treatment programs, including a specialized program for US Veterans. With over 15 unique locations, we manage and support 500 dedicated employees serving over 300 residential clients daily located across five states: California, Idaho, Maine, New Hampshire, and Texas. Paradigm Treatment (West Coast) and Ridge RTC (East Coast) partner together under Altior, united by a shared commitment to providing exceptional mental health care. For over a decade, our core clinical and support teams have worked side-by-side, delivering compassionate, evidence-based treatment that changes lives. As part of the Altior network, you'll find the stability of an established organization with the heart of a close-knit treatment community where every role matters. Benefits: Comprehensive benefits package: medical, dental, and vision 401k with 4% match Paid Time Off Programs including vacation, holidays, and illness Chef made meals onsite Continuing Education Assistance Supportive clinical supervision and professional development As a Chef here with Paradigm Treatment Centers you will have the ability to develop the menus for our patients as you cater to their dietary and nutritional needs as they work through their rehabilitative journeys. As the Chef You Will: Curate menus that meet a broad range of dietary needs, including but not limited to vegetarian, vegan, gluten-free, dairy-free, low-sodium, etc. Develop and maintain culinary and equipment budget for department. Working knowledge and management of menu planning, supply ordering, kitchen maintenance, and sanitation standards. Manage all nutritional needs of adolescents and young adults, while maintaining dietary needs and exciting taste buds. Exciting Perks of Working at as Chef with Paradigm Treatment: Autonomy of your menus and recipes! Opportunity to assist and mentor adolescents and young adults on their journey to mental wellness! Ability to expand and apply your culinary knowledge! Exciting Qualities You May Have: Experience in curation of menus Passion for the field of mental/behavioral health Enjoy cooking alone and making the kitchen your own Love of making tasty foods!! Schedule: M-F 10am-6pm Altior Healthcare is an Equal Opportunity Employer and considers applicants for employment without regard to race, color, religion, sex, orientation, national origin, age, disability, genetics or any other basis forbidden under federal, state, or local law.

Come expose your craft in the beautiful mountains of Idaho! Producing delightful culinary experiences for our guests is our reason for being. If you want an opportunity to grow your career in a fast-paced environment, check us out… This is a once in a lifetime place to work, come assist our Chef de Cuisine and Sous Chef's with all their duties and expand your career. A LITTLE ABOUT YOU… You have a sense of Maturity, and Ownership, providing solutions to daily kitchen challenges The ability to functionally multi-task with speed and grace You possess a functional understanding of the front and back of the house Prior experience in both front and back of the house positions You present initiative and ingenuity with minimal supervision. You maintain an optimistic and positive demeanor You readily assist other team members as needed. Take pride in being the final ‘inspector', approving the plating before it is presented to the guest. WHAT YOU GET TO DO: Receive food checks, event orders and prepare them to specifications. Read, understand and execute standardized recipes as well as development of new recipes. Assist in sample cooking of new dishes and establishing recipe standards. Ensure attractive placement of food items, show pieces etc… on display where required. Assist Chef's in food requisition to ensure sufficient inventory while minimizing waste; send for requisitioned items from storeroom, personally verifying both quantity and quality. Re-organize refrigerators, re-stock items up to par and reorganize section for next meal preparation. Supervise the general cleaning and proper handling of food leftovers after meal services. Make important and logical decisions relating to par levels for production. Set up daily mis-en-place. Ability to read banquet BEO. Present initiative and ingenuity with only general supervision and maintain an optimistic outlook. Assist other team members as needed as well as any reasonable requests from management. Maintain work station, assist with prep and cleaning. All other duties as assigned. Requirements WHAT YOU NEED TO BE SUCCESSFUL: 6 months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club preferred. Able to read and prepare standardized recipes according to Chef's specifications. Able to organize and prioritize daily par sheets and banquet BEO. A working understanding of proper food handling, equipment and utensils. Must be able to communicate effectively and professionally with fellow associates, supervisors, managers and staff, acting as an agent for maintaining a positive kitchen environment, being mindful of continual teamwork and relationship development. Must be able to quickly assess situations, determine priority, create a strategy and implement it. Superior multi-task abilities while maintaining a high level of organization remaining detail oriented. Able to sustain a fast pace while staying focused on the finest of details. Must be able to understand and utilize Shore Lodge's expeditor system. Maintenance of work station, assist with prep and cleaning.

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! If you think you have what it takes to join our fun, fast-paced and award-winning team we would like to hear from you! The RAM is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award-winning food and service. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team

Bittercreek Alehouse is seeking a Sous Chef Bittercreek Alehouse is looking for a serious, experienced, and hungry kitchen professional to act as Sous Chef . The right candidate must be a dedicated advocate for the hospitality industry and the people that work in it; committed to the idea that culinary jobs are careers and the staff that work them should be rewarded with respect and professionalism for their pursuit of these careers. Beyond that, the right candidate should have a strong culinary style, rooted in interest in local culture, cuisine & agriculture. The Sous Chef will spend approximately 80% of their time cooking on the line and doing prep. The remaining 20% of time spent on administrative duties includes hiring, menu development, performance management, SOP's and inventory. Bittercreek Alehouse is a sustainably minded alehouse emphasizes the importance of local and independent menu offerings. This starts with a world class beer menu and locally sourced pub fare. Thriving since 1996, and located in the heart of lively downtown Boise, we're a great place to grab a bite and socialize. JUST EAT LOCAL Is the restaurant family behind Bittercreek Alehouse, Red Feather Lounge and Diablo & Sons Saloon on 8th street in Downtown Boise. We build restaurants that inform our communities' culture and values, without causing unnecessary harm to our environment.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Salary: 20-24 Siren Song Wines Sous Chef Job Description We are in the business of delighting our customers. The way we achieve this is through delivering excellence in our wine, food, cocktails, events, and overall guest experience. The core of the Siren Song brand is about delivering a premium guest experience that is delightful and memorable. Our kitchens are European-inspired wine and a scratch kitchen offering Neapolitan pizza, bistrostyle entres, and shareable plates designed to pair with our wines. Our kitchen team works with fresh, seasonal ingredients, high culinary standards, and a strong emphasis on consistency, finesse, and wine-driven flavors. Position Overview Siren Song Winery is seeking a skilled and passionate Sous Chef to support our culinary program. This role focuses on producing high-quality, wine-driven, seasonal dishes in a scratchkitchen environment. The Sous Chef works closely with the Head Chef to maintain consistent food quality, lead the prep team, and help shape the guest experience that complements Siren Songs wines. Key Responsibilities Assist in daily kitchen operations to ensure smooth, efficient service Execute dishes according to established recipes, flavor profiles, and plating standards Lead and supervise all prep work; maintain high levels of organization and mis en place Train, mentor, and develop kitchen staff in techniques and seasonal cooking practices Collaborate with the Head Chef on new menu items, specials, and seasonal changes A focus on scratch cooking Maintain compliance with food safety, sanitation, and kitchen cleanliness standards. Support relationships with local purveyors and assist with product ordering. Serve as the kitchen lead in the absence of the Head Chef Maintaining quality and professionalism following kitchen operations SOPs Qualifications 35 years of professional kitchen experience, with at least one year in a leadership role Strong background in scratch cooking, seasonal food prep, and ingredient knowledge Proven ability to train staff, teach culinary fundamentals, and lead a kitchen team Strong communication skills and ability to stay organized in a fast-paced environment Excellent knife skills and attention to detail. Wine-pairing knowledge or interest is a strong plus. What We Offer A collaborative, creative culinary environment within a boutique winery Opportunities for menu input, seasonal development, and culinary creativity A positive team culture centered around craftsmanship, hospitality, and local ingredients Competitive wage commensurate with experience as well as tip sharing Physical Requirements Ability to stand for extended periods Lift up to 50 lbs Work in a hot kitchen environment Bend, reach, and move quickly when needed Compensation & Benefits Competitive hourly wage based on experience Tip-pool participation Shift meal Employee wine and food discounts Learning opportunities for new and diverse cuisines, techniques, and culinary styles

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Hours and days may vary. More details upon interview. Requirement: Previous management and high-volume food production experience. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1485341. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Week after week, our guests and team members rave about the food at Red Horse Mountain Ranch and our wonderful Chefs make it all happen! They are part of a small team that works closely together to consistently produce really good food. The main responsibility of the Sous Chef is to provide our guests with nutritional, well-prepared meals in a courteous manner. Our Sous Chef is well versed in a variety of cuisines, cooking methods, and special diets so as to provide our guests with the best culinary experiences possible. They should display attention to detail and take pride in the presentation of all aspects of the meals, plated or buffet, from the main entrée to the smallest condiment. They are able to humbly accept both praise and criticism from staff and guests. You have to enjoy cooking, teaching, and moving quickly to do well in this role. You will thrive if you bring a great attitude, ready to learn more about world-class hospitality. Led by kind and encouraging managers, you can expect to be held to a high standard as you grow, be on the move, work hard, have a lot of fun, and be proud of the summers you've spent with us. What Your Day Will Look Like: Prepare the Meals Determine proper amounts of food to prepare given our guest counts Produce high quality dishes in both taste and appearance Prepare meals to accommodate all special requests and dietary needs Ensure that the kitchen operates efficiently so that meals are served on time AM Sous Chef prepares breakfast (both buffet and to-order) and buffet lunch for up to 90 guests and staff PM Sous Chef prepares appetizers and dinner (both buffet and plated) for up to 90 guests and staff Lead the Kitchen Team Members Fill in for the Kitchen Manager in planning and directing food preparation and managing kitchen team members, when necessary Train kitchen team members on the preparation and arrangement per the current menu Be the example of how you want your team members to be Maintain a positive and professional approach with coworkers and guests, respond professionally to any guest concerns Food Safety and Sanitation Ensure proper storage and labeling of food items Maintain the sanitary condition of the kitchen. This includes washing and storing dishes, sweeping and mopping, taking out garbage, restocking inventory, and general cleaning and organizing. Comply with and enforce sanitation regulation and safety standards Other Things to Expect Attend ranch meetings and training sessions so we can improve communication and you can become a successful team member. Complete assigned employee housing chores in your free time because it is your home for the summer and it “magically” gets messy. This is another key way to have a great summer and be successful here… being a kind and courteous roommate! Help in other departments (such as Saturday cabin cleaning) because everyone helps each other here. The people who have the best summers at our ranch are the ones who get to know the folks and duties in the other departments. They not only make new friends, but also learn to appreciate the hard work everyone is doing. Yes, you get 2 days off a week here because we definitely value ME time! Extra hours are almost always available for our folks who prefer the 6-7 day work week. Participate in our Unreasonable Hospitality Program - This. Is. So. Fun. Your kindness and creativity will shine here! We like to go above and beyond in making memorable life moments happen for our guests. It is fun to see what everyone comes up with each week! Job requirements Must be able to work early to mid-May through early October Physically fit and capable of all Sous Chef duties Prefer 3 years of experience in food preparation, cooking a variety of food items using a variety of cooking methods Prefer 1 year experience in cooking for special dietary requirements Must demonstrate safe cooking practices Be able to lift 50 pounds and work 45-50 hours/week. Work with minimal supervision and take directions from ranch leaders Familiar with or willing to be trained on sharing satellite internet with your roommates!! Ok with a 10 minute drive to get cell phone reception or having to use a land phone (Gasp! What's a land phone!?) to make a phone call while on the ranch….training provided. Able to demonstrate good communication skills and customer relations Be willing to help in other departments as needed Be able to laugh and have fun! Must be a citizen of The United States of America or possess a current and appropriate working visa. Hold a valid drivers license Must be at least 21 years of age Must possess or be able to obtain a valid Idaho Food Handler Permit All done! Your application has been successfully submitted! Other jobs

Job Description Job Title: Executive Chef Concept Type: Small Full Service Hotel (Small 40 seat restaurant located in the hotel) Salary: $60,000 per year Elevate your culinary career with an opportunity to lead a standout kitchen team within a respected establishment, nestled in the heart of a picturesque location. If you love Hiking, Skiing (water and snow) Biking, Fising, Hunting, this is your spot. Our organization values innovative cuisine, local ingredients, and exceptional guest experiences. We foster a collaborative and inclusive culture, encouraging personal and professional growth. We are currently seeking an Executive Chef to join our team in Cascade, ID. This pivotal role is a full-time position, offering a highly competitive annual salary of $60,000 alongside robust benefits and free housing opportunities nearby. This is a small restaurant within the hotel. The current menu style is "Tapas", but the Owner and General Manager would like a Chef to come in and bring new energy and menu options to the guest. Job Qualifications We are looking for a candidate with the following qualifications: Proven experience as an Executive or Sous Chef in an upscale or fine dining environment. Culinary degree or equivalent experience (preferred). Strong culinary creativity, problem-solving, and leadership skills. Robust knowledge of budgeting, inventory management, and cost control procedures. Flexibility to work a dynamic schedule, including weekends and holidays. Commitment to maintaining high standards across food quality, presentation, and sanitation. Job Responsibilities As an Executive Chef in Cascade, ID, you will hold a key leadership role in ensuring the culinary operations run seamlessly. Your responsibilities include: Menu Development: Curate and execute seasonal, innovative menus featuring handcrafted small plates, fine wines, and locally sourced ingredients. Team Leadership: Recruit, train, manage, and inspire a skilled kitchen team, fostering a culture of growth and collaboration. Quality Assurance: Uphold exceptional culinary standards for food preparation, presentation, and consistency. Financial Management: Oversee ordering, inventory control, cost management, and budget adherence. Collaboration: Partner with hotel management and front-of-house staff to ensure an extraordinary guest experience. Compliance Oversight: Maintain a commitment to all health, sustainability, and safety standards. Your expertise as an Executive Chef will significantly shape the dining experience and reinforce the exceptional reputation of this establishment in Cascade, ID. Benefits Joining our team as an Executive Chef in Cascade, ID comes with a generous benefits package, including: Two weeks of paid time off. 401(k) retirement plan with company matching. Access to comprehensive top-tier health insurance plans. Complimentary housing located nearby. 1 Bedroom Free Standing Home This position is perfect for a visionary Executive Chef in Cascade, ID who is ready to take their culinary prowess to new heights. If you are passionate about leading a culinary team to deliver outstanding dining experiences, we encourage you to apply. Send your resume to Don Hutcheson to join this dynamic and rewarding environment. #ZRDH

Successful candidate will ensure that the pizzas and other menu items are prepared according to the specific recipes and procedures of Bella Vista Pizza. They will assist in taking orders in person and by telephone ensuring superior customer service. At the completion of each shift the Pizza Cook will prepare a storeroom requisition, clean all pizza equipment, clean the counters, sweep and mop the floors and lock all coolers. EMPLOYEE EXPERIENCE Working at Tamarack is an incredibly rewarding and magical experience. Not only will you be working in a beautiful mountain environment, but you will also receive amazing employee perks like a season pass for you and your family, resort discounts, free childcare and more! Tamarack Resort offers a comprehensive benefits package including free childcare, season passes, employee housing in our brand-new housing units, resort discounts, 401k, health, dental, vision, life insurance, and more! We are passionate about guest service and delivering memorable experiences to all who enjoy Tamarack. Mountains, meadows and lakes are for everyone, and our resort community is no different. We are committed to promoting equality, diversity and inclusion in hiring, training, and career advancement. We celebrate and respect our diverse team members and guests. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. · Act as a Tamarack Resort ambassador ensuring excellent customer service and guest satisfaction. · Take 100% ownership of all processes to ensure a successful operation and create solutions to any short - or long - term areas of concern. · Prepare sufficient pizza dough, sauces, and various toppings keeping seasonality and hotel business levels as a guide. · Mix dough ingredients using a commercial mixer. · Roll out and hand-stretching pizza dough. · Prepare high-quality pizzas according to restaurant recipes. · Maintain cleanliness and organization of the kitchen, including cooking utensils, cooking equipment, and food preparation surfaces. · Ensure that all areas of Bella Vista food court are free of debris, clean and maintained to a high level of sanitation. · Interact with customers, take orders, provide suggestions, manage phone orders and serve pizzas as business levels demands. · Follow daily cash handling procedures, cash drops, coupons and special resort promotions. · Ensure all closing and security procedures are conducted daily. · Adhere to food safety standards and procedure QUALIFICATIONS/REQUIREMENTS The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable Individuals with disabilities to perform the essential functions. · High school diploma or equivalent. · Must be a United States citizen or possess a valid work permit. · Flexibility to work a schedule that may include evenings, weekends, and holidays. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear. The employee frequently is required to reach with hands and arms. The employee is occasionally required to stand; walk; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. · Weekend and holiday work will be required · Hazardous Weather

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. + Ship Experiene REQUIRED + 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:** 1324267BR **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.

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. This role will be located at one of Discovery Land Company's locations: “Project Name”, set outside of “closest and largest recognizable city/state”. “Project Name” is seeking a Sous Chef to join the Food and Beverage Culinary Department. The Sous Chef is responsible for the supervision and management of all food preparation and kitchen organization. The Sous Chef will work closely with the Executive Chef to train and develop the culinary staff, and refine the procedures and skills used in the kitchen to ensure consistency and accouracy in creating the highest level of service to our members. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities • Lead and manage all banquet culinary operations, including setup, execution, and breakdown of all club events that include all holidays, golf events and other club functions. • Coordinate closely with the Food & Beverage Front of House Banquet/Events/Catering team, service staff, and club departments to fulfill event BEOs and ensure flawless event execution. • Develop detailed timelines, staffing plans, and logistics for each event. Order, inventory, and maintain accurate menus and material supplies and equipment for banquets and catering event operations, including to-go paper products, linens, plateware, flatware, glassware, and other dining-related services. • Work closely with the Senior Chefs in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage, especially meats, fish, produce, etc. • Assist Culinary leaders with menu creation, development, and implementation. • Discusses with the Senior Chefs and recommends menu price adjustments when warranted, and determine prices of unlisted food items with guidance of the Senior Chefs. • Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. • Adherence to budgeted headcounts for his/her outlet according to budget and business level. • Assigns in detail, specific duties to all employees under his/her supervision and instructs them in their work. • Responsible for the quality of all food items prepared in the kitchen he/she supervises by constantly checking food for taste, temperature and visual appeal. • Ensures that all dishes are uniform and established portion sizes are adhered to per the specifications set out by the Senior Chefs. • Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions to the Senior Chefs concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the operation. • Prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food. • Ensure high level of food safety management system including HACCP and all local food safety regulations. • Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. • Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly. • Ensures that spoiled or damaged serving utensils are not in use, i.e., cracked/chipped china, glassware, and trains staff to do the same. Notifies any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date. • Checks maintenance of all equipment located in the area he/she supervises and makes every attempt to prevent the damage or loss of any property. • Any other duties as assigned. Qualifications • Culinary Degree or pedigree. • At least five (5) years of culinary experience in large world class resort, hotels and clubs. • Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. • Has complete knowledge and understanding of all cookery techniques and processes. • Has thorough knowledge of all food products - local and imported. • Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. • Thorough understanding of all occupational health and safety issues. • Knowledge of F&B operational requirements. Additional Requirements • Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. • Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. • Ability to work in a team environment. • Ability to stay calm and focused during the busiest of times. • Ability to read, write, speak, and understand English; additional languages preferred. • Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. About Us Gozzer Ranch offers the perfect setting for living life to its fullest amid the grandeur and undisturbed beauty of the great Northwest. Whether you choose to spend these moments teaching your son or daughter to bait a hook, pampering yourself with a spa treatment, enjoying an unforgettable round of golf, or sailing in the summer breeze, these are the kinds of moments that create memories that will be cherished for generations to come - ************************** Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: *******************************

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Hours and days may vary. More details upon interview. Requirement: Previous food production and management experience preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1494866. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Full-time Description EXECUTIVE SOUS CHEF - Mountain Resort Destination Come be a part of the award-winning Lake Front Resort, Shore Lodge Whitetail Club! See yourself here, amidst the breathtaking beauty of our natural sanctuary in the wilds of Idaho. From the picturesque expanse of pristine glacial waters of Payette Lake to the stunning scenery of our mountain lined horizon, come experience the Mountain Resort Destination and see why we never want to leave... If you are a talented and innovative Executive Sous Chef with experience in multi-outlet, high volume, high end establishments, if you produce exceptional culinary experiences, and your team loves to work for you, this is the opportunity for you! As our Executive Sous Chef you will lead from the front and inspire a large culinary team to exceed our Members and Guests expectations. You will maintain full control of the culinary aspects of several outlets, most year-round and some seasonal, holding responsibility for the financial success of each. Team leadership and versatility are a must, as you will be designing new and innovative seasonal menus to suit our Idaho roots. What's in it for you? Work and Play at an award-winning Resort Destination A competitive Salary Free Shift Meals Free Employee Golf and Fitness area Affordable Management Housing Medical/Dental/Vision Company Sponsored Life Insurance / Accidental Death & Dismemberment 6 Paid Holidays 401K (MATCH) Generous PTO program Employee Assistance Program 30% Employee Discount on Shore Lodge Products and Outlets The opportunity to implement your own flavors, ideas and concepts Requirements The Shore Lodge Executive Sous Chef Superstar: Highly creative Executive Sous Chef, innovative and resourceful with both A la carte and banquet experience Inclusive, positive and motivating force for training, retaining, recruiting and on-boarding Exemplary work ethic and attitude while developing strong inter-departmental relationships Experience in high volume, high-end seasonal establishments having confidence in running multiple events and outlets simultaneously Minimum 5 years overall culinary experience with at least 2 years Banquet experience as Chef AND 2 years culinary management in a 4 star or luxury Hotel/Restaurant environment Demonstrated experience in inspiring, leading and developing team members with emphasis on inclusion of all team members and strong verbal and written communication abilities Understanding of financial analysis in order to drive revenue and make decisions affecting the finances of the culinary outlets Exceptional hands on culinary skills, exhibiting ‘Kitchen Presence' utilizing proper safety and sanitation habits Complete requisitions maintaining regular inventory of food and kitchen supplies, ordering items as necessary Assign/schedule work, ensuring employees adhere to all company policies Maintain procedures to minimize waste, control costs and ensure that all food and beverage equipment is clean and in proper operational condition SUMMARY: Our Executive Sous Chef reports directly to the Executive Chef. This individual will assist in maintaining the high standards set forth in the culinary department, playing a significant role in the planning and execution of A la carte, banquet and catering events, and involved in the daily operations of five restaurant outlets; Having direct oversight for daily kitchen management, including scheduling, monitoring food and labor costs, kitchen sanitation, menu development, ordering and maintaining of food inventories and the motivation, retention, training and supervision of the culinary teams. Providing overall direction, coordination, and ongoing evaluation of operations.

A Chef De Cuisine is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef's absence to ensure that kitchen staff has proper direction. Knowledge of and array of cuisine and general familiarity of wine is a major plus. You will be responsible for preparing food items according to standard recipes, while maintaining an organized and clean work station, properly store all food items to meet sanitation standards. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies, and complete daily work orders. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Ability/flexibility to work 45-55+ hours per week including mornings, evenings, weekends and/or holidays Dedication to providing exceptional food quality Strong interpersonal and conflict resolution skills Stable and progressive work history Maintain confidentiality of proprietary information, and protect company assets Full knowledge of all menu items, and recipes Proper trash and recycling practices Ability to work calmly and effectively under pressure, as well as maintaining an efficient task orientated schedule Must have problem solving abilities, be self-motivated and organized Know ingredients for flavor profiles and advanced cooking techniques Clearly understand the needs of your guests and be able to provide service at a high level Able to execute orders in a timely manner and account for all orders properly and accurately Communicate additional meal requirements, allergies, dietary needs, and special requests Maintain knowledge of all incoming items and communicate between your team members daily Guest maintenance, and attention to detail throughout the guest's experience Finish all opening and closing duties on a deadline basis. This includes completing daily prep requisitions Must have flexible schedule and availability to work nights, weekends and/or holidays. Must be able to speak, read and understand advanced cooking directions QUALIFICATIONS To perform this job satisfactorily, an individual must be able to perform each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE At least 2 years cooking, and 6 months managing a full-service restaurant kitchen is required for this position. Must be familiar with alcoholic beverage control laws. CERTIFICATES, LICENSES, REGISTRATIONS Requires possession of valid Class C Driver License with a driving record meeting the minimum standards required by the resort insurance carrier. Must have a valid food handlers' card. LANGUAGE SKILLS Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors. MATHEMATICAL SKILLS Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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:** 1325866BR **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.

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Key Responsibilities • Uphold Discovery Land Company's commitment to superior food and beverage and hospitality. • Work with the VP of Culinary, Director of Culinary, and F&B leaders to create exemplary culinary standards and an environment of continual improvement. • Lead and collaborate with culinary team to create menus and food presentations of the highest level encompassing conceptual direction, sense of place and freshest ingredients possible. • Oversee the Culinary staffing program through recruitment, training, and evaluation of each culinary employee. Encourage ongoing staff development, foster and promote a cooperative working climate, and maximize productivity and employee morale. • Set the tempo and tone of the kitchen, anticipate business levels and special events. • Create and foster relationships with local sources of culinary product, artisans, and farmers, to incorporate local influences into dishes. • Supervise daily procurement and receiving procedures for all food items, daily inventory, rotation and collaboration with team to constantly ensure use of fresh product. • Ensure continual product quality control and procedures are maintained on a daily basis in all areas to ensure consistency. • Minimize spoilage, waste and over production with consistent procedures. • Regularly review house counts, forecasts and VIP lists and communicate this information via daily line-ups and pre-shifts. • Address and resolve all member or guest problems in an efficient and effective manner to ensure quick resolutions. • Perform daily spot checks for menu accuracy and taste in all areas. • Ensure all menu items are costed correctly and prices updated on regular basis. • Create and manage recipe data base ensuring consistency of all dishes. • Work with stewarding department to ensure that all equipment inventory is managed effectively, stored, used, cleaned and repaired when necessary. Manage and oversee breakage reports in all areas to ensure equipment breakage is minimized. • Ensure all cleaning schedules, temperature records, opening and closing checklists are completed and recorded on a daily basis. • Maintain open and active communication with other departments. • Conduct and attend meetings as necessary. • Generate reports as necessary. • Maintain a clean and safe working enviroment. Follow all safety and security regulations; train the culinary department to do the same. • Other responsibilities as assigned. Qualifications • Culinary Degree or pedigree. • Ten (10) or more years of experience working as a chef at high end restaurant, resort, or private club. • Deep knowledge of best culinary practices. • Demonstrated leadership skills. • Experience working with many culinary trends, cuisines, and cultures. Additional Requirements • Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. • Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. • Ability to work in a team environment. • Ability to stay calm and focused during the busiest of times. • Ability to read, write, speak, and understand English; additional languages preferred. • Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. About Us Gozzer Ranch offers the perfect setting for living life to its fullest amid the grandeur and undisturbed beauty of the great Northwest. Whether you choose to spend these moments teaching your son or daughter to bait a hook, pampering yourself with a spa treatment, enjoying an unforgettable round of golf, or sailing in the summer breeze, these are the kinds of moments that create memories that will be cherished for generations to come - ************************** Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: *******************************

Discover Adventure at Shore Lodge Whitetail Club, just moments from the sandy shores of Payette Lake in the heart of the region's prized Salmon River Mountains and one of the best hidden ski towns to visit as designated by National Geographic. We are a 4-season hideaway, a mountain retreat that embodies the spirit of the destination! Our 77-room premier hotel features three acclaimed restaurants; located 2 hours from Boise, Shore Lodge offers endless recreation, situated on the edge of the largest area of protected wilderness in the continental United States, near 3 major river systems and close to the best and most plentiful natural hot springs in the lower 48 states. Located just 10 minutes from Brundage Mountain, which Ski Magazine has credited with 'the best powder in Idaho' and provides lift-assisted access to more than 20 miles of mountain bike trails. If this sounds like your idea of Work and Play, join us… SUMMARY: Our successful Pastry Chef de Cuisine plans and supervises our Pastry Kitchen staff in the procurement, production, preparation and presentation of all our confections. Understanding the requirement of our high standards, and achieving the accolades we have become known for. A LITTLE ABOUT YOU: You are passionate about creating Confectionary experiences and maintain knowledge of current trends You are a team builder who possesses a hands on, open-door style of leadership. Excellent communication and organizational skills are at the top of your list. You are at your best when multi-tasking and working under deadlines and prefer a fast-paced environment You exemplify a sense of maturity and leadership, while creating a positive and motivating environment. WHAT YOU GET TO DO: Manage the daily production, preparation and presentation of all food for the Pastry Department, that provides desserts for The Narrows Steakhouse, The Bar, Cutwater, Banquets, Room Service, Coffee Shop, The Cove Spa and more. Ensure quality, consistent pastries are produced which exceed company standards. Manage production and preparation areas of the kitchen in order to attract, retain and motivate the culinary employees while providing a safe work environment. Develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Assist in planning and development of menus and recipes, ensuring the correct preparation and presentation at a consistent level, through production and demonstration, utilizing creative menu planning to minimizing waste. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction. Promote a safe working environment to minimize liabilities and related expenses. Can assume the responsibilities of the Executive Chef in his/her absence. Perform special projects and other responsibilities as assigned. Requirements WHAT YOU NEED TO BE SUCCESSFUL: Formal, pastry culinary arts training A thorough knowledge of food preparation and presentation At least three years of experience in a similar pastry role Experience and understanding, as well as time spent in both front and back of the house operations Experience with purchasing and maintaining inventory levels Thorough knowledge of all Microsoft applications and general computer literacy The ability to functionally multi-task with speed and grace