Chef jobs in Idaho

Job Description Executive Chef Fine Dining, Upscale Restaurant Boise, ID $75-80k, benefits, bonus, advancement potential We're seeking a talented and experienced Executive Chef to lead our fine dining concept in Boise, ID. Our upscale restaurant is dedicated to delivering exceptional culinary experiences through scratch cooking and impeccable service. As Executive Chef, you'll be responsible for crafting innovative, farm-to-table menus and overseeing kitchen operations with precision and creativity. Responsibilities: Develop and execute menus that showcase fine dining techniques, seasonal ingredients, and artistic presentation Lead a team of skilled chefs in a fast-paced, high-pressure environment Maintain the highest standards of food quality, presentation, and sanitation Collaborate with local farmers and purveyors to source the finest ingredients Manage kitchen budgets, inventory, and cost control Requirements: 4+ years of fine dining experience as an Executive Chef or Sous Chef in a high-end restaurant or luxury hotel Proven track record of creating and executing scratch-cooked menus with complex dishes and artistic presentation Expertise in classical cuisine, modern techniques, and flavor pairing Strong leadership and communication skills, with ability to mentor and motivate kitchen staff Ability to work in a dynamic environment and maintain high standards under pressure If you're a skilled and creative fine dining chef looking for a new challenge, we want to hear from you! If interested in the Executive Chef - Boise, ID position, send your resume to ************************* to apply today!

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.

Sous Chef - Large Senior Living Community We are seeking a creative and dedicated Sous Chef to join our team at Lincoln Court. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve. What we offer $17.00 /hr. Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!! A growing company with opportunities for advancement Company sponsored training, tuition reimbursement, and other learning opportunities Free meals each shift Flexible schedules available - Weekends required On demand pay. Get your earn wages as soon as you want. Who we are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then look no further! Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Job Description Our Sous Chef will act as the second in command in our kitchen, following and enforcing our executive chef's requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Responsibilities Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Qualifications A minimum of 2 years' experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Experience and/or knowledge of special diets, meal preparation for large groups preferred Safe food handling techniques are required Work flexible shifts We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. As part of Stellar Senior Living's continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

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, Leadership 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: • High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience. • Ability 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. • Ability to cooperatively delegate work properly and in a fair manner, creating smooth operations in the kitchen. • 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. • Know the facilities fire and safety standards and operation of kitchen and fire response equipment. • Maintenance of work station, assist with prep and cleaning. • Prior experience in banquet food preparation preferred.

Job Description We are hiring immediately for a full time HOURLY SOUS CHEF position. Note: online applications accepted only. Schedule: Full time shifts may vary, more details upon interview. Requirement: Must have prior experience in catering or high-volume kitchen. Pay Range: $23.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1468249. 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 for information on additional company-provided time off benefits. 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.

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.

Seasonal (Seasonal) Thanks for your interest in Schweitzer! We're a community of passionate ski industry pros who work hard and play even harder at Schweitzer. Our team is consistently recognized as some of the friendliest in the biz, and we've worked diligently to craft a culture of inclusivity, respect, and fun! With our master plan as our guide to the future, we're collectively channeling to grow thoughtfully, charting a course of enhancing mountain accessibility and village vibrancy. We look forward to learning more about you and how you can be a part of the Schweitzer difference!PERKS & BENEFITS: Free Ikon Pass for all eligible employees Additional free skiing + riding privileges across the family of Alterra Mountain Company resorts for eligible employees and their dependents Discounted skiing + riding for friends and family of eligible employees across the family of Alterra Mountain Company resorts Employee housing available in Sandpoint area Onsite employee childcare available (limited space) Flexible Time Off (FTO) and Paid Time Off (PTO) policies for eligible employees to rest, relax and recharge Generous discounts on outdoor gear, apparel, food, lodging, etc. Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs, and more for all eligible employees 401k plan with generous employer match Paid parental leave of up to 6 weeks for eligible employees Discounts available for equipment rentals (based on availability), retail, food, lodging, and more Pro-deal pricing on equipment from top outdoor brands Bereavement pay Employee transportation available Discounted tuition with partner online university for all Alterra Mountain Company employees to further education Employment Status: Full Time Seasonal Wage Range: $48,000 to $55,000 Minimum Age: 21 Background Check Required: Yes Driver Verification Required: No Position Summary: Responsible for all aspects of kitchen operations. This role ensures the consistent preparation of high-quality food, adherence to safety and sanitation standards, and the efficient management of kitchen staff. Manages the day-to-day operations of the kitchen including food preparation, menu development, inventory control, and staff training, helping to maintain a positive and productive kitchen environment. Essential Functions and Major Responsibilities: Responsible for implementation and execution of food for the Chimney Rock Restaurant. Ensure overall quality and consistency of food service at an elevated level within the budgeted cost of goods. Maintains proper sanitation standards. Responsible for recruiting, hiring, training, and daily supervision of all BOH staff. Maintains positive communication with staff and Schweitzer Management. Establish and maintain a minimum of one "signature" food item for the Chimney Rock. Implements culinary menu within budgetary and marketing plan guidelines. Trains staff to follow menu item recipes with efficiency. Promptly conducts costing on menu items and uses this information to maximize efficiencies and effectiveness of menu items. Optimizes utilization of informational systems to conduct recipe development, recipe costing, menu engineering, inventory, and cost tracking. Responsible for proper maintenance and cleanliness of the facility and equipment. Responsible for all administration duties for the back of the house, including, on-boarding staff, scheduling, e-time, BOH staff, conduct monthly full inventories through software system, ordering and inventory data management. Must maintain effective communication and relationship with the Front of House Manager, Front of Hose Operations Manager, and Food & Beverage Director. Secondary Responsibilities: Train, mentor, and evaluate kitchen staff to support professional growth and maintain performance standards. Conduct weekly safety meetings and monthly job hazard analyses. Other duties as assigned Supervisory Responsibilities (if applicable): Number of employees supervised: __8-12__ Scheduling and assigning work- None Training- Yes Salary actions- None Disciplinary actions- Yes Performance review- Yes Hiring/Termination- Yes Specific Job Skills: License/Certifications- Idaho Food Safety Certification is preferred, Valid driver's license preferred. Technical- None Physical Capabilities- Able to stand/walk for whole shift, lift up to 50 lbs Additional- Worksite is 100% inside and you will be exposed to fumes, odors, mechanical and burn hazards. Exposure to heat and hot surfaces (ovens, grills, etc.) as well as working with sharp utensils/tools. Education/Related Experience: Minimum education required- High school degree. College degree in hospitality management or culinary arts preferred. Minimum time in related position- 5+ years Restaurant kitchen and line cook experience preferred.

Job Details Idaho - Delta Zeta - MOSCOW, ID Idaho - Delta Delta Delta - MOSCOW, ID $23.00 - $26.00 HourlyEXECUTIVE CHEF 2- University of Idaho Greek House Chefs Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with other. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Job Details McCall, ID Winter Seasonal Food and BeverageDescription The Assistant Chef plays a vital role in daily kitchen operations, focusing primarily on food preparation, quality assurance, and maintaining consistent standards in presentation and flavor. This position supports the Executive Chef and by ensuring that kitchen stations are operating efficiently and that food is prepared to meet the resort's quality expectations. The Assistant Chef leads by example through hands-on cooking, attention to detail, and teamwork, contributing to a positive kitchen culture and exceptional guest experiences. Essential Duties and Responsibilities: Prepare, cook, and plate menu items according to standardized recipes and presentation guidelines Assist the Executive Chef with scheduling, training, and performance management of kitchen staff Prepare, cook, and plate menu items according to standardized recipes and presentation guidelines Monitor food quality, freshness, portioning, and consistency during prep and service Support the Executive Chef in daily kitchen operations and communication Maintain a clean, organized, and sanitary work environment in accordance with health regulations Perform daily prep duties to ensure all kitchen stations are ready for service Assist with receiving, labeling, and rotating food inventory (FIFO) Identify and report any issues with equipment, food safety, or inventory to the Executive Chef Follow all safety and sanitation procedures, including proper food handling and storage Train and support line cooks and prep staff as needed Document daily kitchen operations in logs and communicate effectively with the Executive Chef and other departments Foster a positive, respectful, and collaborative kitchen culture Qualifications Job Qualifications: 2+ years of experience in a professional kitchen setting (resort, restaurant, or catering experience preferred) Strong working knowledge of culinary techniques and kitchen operations Serve Safe certification (or ability to obtain) Proven ability to work in a fast-paced, high-volume environment Strong attention to detail and pride in food quality Reliable and punctual with a strong work ethic Ability to take direction and work collaboratively with kitchen leadership Experience with catering and event menu execution Experience leading and training kitchen staff Proficiency in Microsoft Office products Additional Requirements: Flexible availability, including weekends and holidays during peak seasons Positive, team-oriented attitude with a willingness to learn and grow Demonstrate a genuine desire to exceed guest expectations and elevate the dining experience Maintain high personal standards of integrity, professionalism, and dependability Foster positive working relationships across departments and contribute to a supportive team environment Ability to remain calm and focused during high-pressure service periods Bring a proactive, solutions-oriented mindset to daily challenges Should be able to pass a Motor Vehicle Records and Criminal Background check Must be able to lift at least 50 lbs regularly and work on your feet for extended periods

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

Job Description 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.

Seasonal (Seasonal) Thanks for your interest in Schweitzer! We're a community of passionate ski industry pros who work hard and play even harder at Schweitzer. Our team is consistently recognized as some of the friendliest in the biz, and we've worked diligently to craft a culture of inclusivity, respect, and fun! With our master plan as our guide to the future, we're collectively channeling to grow thoughtfully, charting a course of enhancing mountain accessibility and village vibrancy. We look forward to learning more about you and how you can be a part of the Schweitzer difference!PERKS & BENEFITS: Free Ikon Pass for all eligible employees Additional free skiing + riding privileges across the family of Alterra Mountain Company resorts for eligible employees and their dependents Discounted skiing + riding for friends and family of eligible employees across the family of Alterra Mountain Company resorts Employee housing available in Sandpoint area Onsite employee childcare available (limited space) Flexible Time Off (FTO) and Paid Time Off (PTO) policies for eligible employees to rest, relax and recharge Generous discounts on outdoor gear, apparel, food, lodging, etc. Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs, and more for all eligible employees 401k plan with generous employer match Paid parental leave of up to 6 weeks for eligible employees Discounts available for equipment rentals (based on availability), retail, food, lodging, and more Pro-deal pricing on equipment from top outdoor brands Bereavement pay Employee transportation available Discounted tuition with partner online university for all Alterra Mountain Company employees to further education Employment Status: Full Time Seasonal Wage Range: $18.00 to $22.00/hr Minimum Age: 20 Background Check Required: No Driver Verification Required: No Position Summary: The Sous Chef is a key member of the culinary leadership team, responsible for supporting the Chef in all aspects of kitchen operations. This role ensures the consistent preparation of high-quality food, adherence to safety and sanitation standards, and the efficient management of kitchen staff. The Sous Chef plays a hands-on role in food preparation, menu development, inventory control, and staff training, helping to maintain a positive and productive kitchen environment. Essential Functions and Major Responsibilities: Assist the Head Chef in planning and directing food preparation for outlet operations. Oversee daily kitchen operations and supervise all kitchen staff to ensure efficiency. Manage daily food production by creating accurate prep lists and ensuring timely setup. Complete prep work and maintain fully stocked backups to ensure readiness for daily dinner service. Ensure all food meets high-quality standards and is prepared in accordance with recipes, procedures, and safe food handling practices. Organize and rotate food inventory received from the warehouse on a daily and weekly basis; maintain appropriate inventory levels. Develop and execute a daily specials program that aligns with our quality and pricing standards. Maintain cleanliness of workstations, storage areas, and equipment daily; lead and assign deep-cleaning projects as needed. Must be willing to work with both the Back of House and Front of House teams. Secondary Responsibilities: Train, mentor, and evaluate kitchen staff to support professional growth and maintain performance standards. Will be required to work on the line and wash dishes as needed. Other duties as assigned Specific Job Skills: License/Certifications- Idaho Food Safety Certification is preferred Technical- None Physical Capabilities- Able to stand/walk for whole shift, lift up to 50 lbs Additional- Worksite is 100% inside and you will be exposed to fumes, odors, mechanical and burn hazards. Education/Related Experience: Minimum education required- English reading, writing and communication; plus basic math. Minimum time in related position- 3+ years Restaurant kitchen and line cook experience preferred.

Full-time Description WHO ARE WE? Shore Lodge Whitetail Club, is one of the top three resorts in the West according to Conde Nast Traveler. Whitetail Club is the premier private golf community in the state and we are proud to say we are a Platinum Club of America. Our first and foremost priority is to create exceptional lifetime memories for our members and guests. If you are looking for a Mountain Career Destination, there is none better! Adventure Based in the Mountains of Central Idaho! Come see why we never want to leave… 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 - peaceful, authentic and vibrant. Imagine unprecedented opportunities at this award-winning property to create pastry delights for our many restaurants and group business clients. This is a once in a lifetime place to work. Our 77-room premier hotel features three acclaimed restaurants; An Award-winning Spa, scenic indoor-outdoor meeting and event spaces with floor-to-ceiling windows and exclusive access to Whitetail Club's golf course, lauded among Golfweek magazine's 'Best Resort Courses.' 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… PASTRY SOUS CHEF If you love to prepare skillful, ingredient-driven pastries that celebrate the success of our lauded Steakhouse, Banquets, Cutwater Restaurant, and many additional outlets, this is the job for you. We are seeking consistent execution in pastry arts that will exceed our guests' expectations. You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings. Assist in training, discipline, and managing the Pastry department. ABOUT YOU: You present initiative and ingenuity with minimal supervision and possess excellent time management and multi-tasking skills. You take pride in being the final ‘inspector' of your pastry creations. You have an optimistic personality and you thrive in a fast-paced environment. You lead by example; exhibiting a calm demeanor, maturity, professionalism and leadership skills. You possess a working knowledge and understand the nuances between front and back of house and BEO's. You are a multi-tasking guru that maintains a high level of organization and detail. WHAT YOU GET TO DO: Plan and supervise the Pastry team in the production, preparation and presentation of all pastry. Read, understand and execute standardized recipes provided by the Pastry Chef de Cuisine. Participate in attracting, training, retaining and motivating the Pastry team members. Train, develop, empower, coach and counsel, providing open communication, recommending discipline and termination as appropriate. Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. Including implementation of seasonal and specialty menus. Assist in the procurement of all items needed for Pastry, using Birch Street Systems. Ensure quality and consistency set forth by Pastry Chef de Cuisine. Read, understand and implement BEO's. Make daily a thorough mis-en-place of all items featured on the menu, maintaining proactiveness. Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation. Make logical decisions relating to storage par levels, must be able to organize and prioritize daily par sheets. Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality. Be cognizant and report the need for maintenance and sanitation of the kitchen, equipment, and related areas. Assist other team members/kitchens as needed with special projects, requests, VIP event or to support during staffing shortages as directed. Comply with attendance rules and regulations and be available to work on a regular basis. Attend management meetings in absence of Pastry Chef de Cuisine. Requirements WHAT YOU NEED TO BE SUCCESSFUL: High School Diploma or equivalent AND a 2-year pastry/baking degree OR 5+ years' experience in the pastry industry, in which 2+ years were in a supervisory role. Ability to read, write, compute, communicate in English and Imperial measurements. Possess or able to receive ServSafe Certification. Ability to quickly assess situations, determine priority, create a strategy and implement it Effective and engaging communication with fellow associates, supervisors, managers and staff. Knowledge of all safety protocols for both BOH & FOH areas. Able to function with prolonged periods of standing and walking in hot kitchen environment Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc... Possess a valid Driver's License and clean driving record.

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

Job Details McCall, ID Year-round Food and BeverageDescription The Assistant Chef plays a vital role in daily kitchen operations, focusing primarily on food preparation, quality assurance, and maintaining consistent standards in presentation and flavor. This position supports the Executive Chef and by ensuring that kitchen stations are operating efficiently and that food is prepared to meet the resort's quality expectations. The Assistant Chef leads by example through hands-on cooking, attention to detail, and teamwork, contributing to a positive kitchen culture and exceptional guest experiences. Essential Duties and Responsibilities: Prepare, cook, and plate menu items according to standardized recipes and presentation guidelines Assist the Executive Chef with scheduling, training, and performance management of kitchen staff Prepare, cook, and plate menu items according to standardized recipes and presentation guidelines Monitor food quality, freshness, portioning, and consistency during prep and service Support the Executive Chef in daily kitchen operations and communication Maintain a clean, organized, and sanitary work environment in accordance with health regulations Perform daily prep duties to ensure all kitchen stations are ready for service Assist with receiving, labeling, and rotating food inventory (FIFO) Identify and report any issues with equipment, food safety, or inventory to the Executive Chef Follow all safety and sanitation procedures, including proper food handling and storage Train and support line cooks and prep staff as needed Document daily kitchen operations in logs and communicate effectively with the Executive Chef and other departments Foster a positive, respectful, and collaborative kitchen culture Qualifications Job Qualifications: 2+ years of experience in a professional kitchen setting (resort, restaurant, or catering experience preferred) Strong working knowledge of culinary techniques and kitchen operations Serve Safe certification (or ability to obtain) Proven ability to work in a fast-paced, high-volume environment Strong attention to detail and pride in food quality Reliable and punctual with a strong work ethic Ability to take direction and work collaboratively with kitchen leadership Experience with catering and event menu execution Experience leading and training kitchen staff Proficiency in Microsoft Office products Additional Requirements: Flexible availability, including weekends and holidays during peak seasons Positive, team-oriented attitude with a willingness to learn and grow Demonstrate a genuine desire to exceed guest expectations and elevate the dining experience Maintain high personal standards of integrity, professionalism, and dependability Foster positive working relationships across departments and contribute to a supportive team environment Ability to remain calm and focused during high-pressure service periods Bring a proactive, solutions-oriented mindset to daily challenges Should be able to pass a Motor Vehicle Records and Criminal Background check Must be able to lift at least 50 lbs regularly and work on your feet for extended periods

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245486BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job 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 Chartwells Higher Ed is hiring an energetic CATERING CHEF on the campus of Idaho State University. In this exciting role, you are responsible for assisting with the overall success of the food program and overseeing 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 culinary team 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 food items. Assists with planning and creating menus. Rolls out new 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. 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 for paid time off benefits information Req ID: 1469143 Chartwells HE Lacey Woodard [[req_classification]]

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