Chef jobs in Indiana - 381 jobs

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Job Responsibilities Schedules and assigns daily work activities to staff and supervises the completion of tasks. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. Cooks and prepares food following production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely uses all food utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods Arranges, garnishes, and portions food following established guidelines Properly stores food by following food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. Follows Aramark safety policies and procedures including food safety and sanitation Ensures security of company assets Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Previous supervisor experience in a related role preferred Experience as a cook or related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Food safety certification required Demonstrates basic math and counting skills Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

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

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Born of Midwestern charm and modern design, The Bradley invites you to experience the best of Fort Wayne, Indiana. Our property is a true reflection of the city, channeling the genuine spirit of community, industry, and creativity that abounds beyond its own walls. This is our city and our people. What you will have an opportunity to do: Step into a place where hospitality feels personal and every detail matters. From Birdie's, our lively rooftop restaurant with stunning views of downtown Fort Wayne, to our welcoming coffee bar and Arbor, our refined lobby restaurant, every space is crafted to create memorable experiences. Add to that our elegant banquet and event spaces, where celebrations and milestones come to life, and you'll find a workplace that's as dynamic as it is inspiring. If you're passionate about hospitality, thrive in a fast-paced, guest-focused environment, and want to be part of a team that takes pride in creating unforgettable moments, The Bradley Hotel is the place for you. If you are an experienced Chef, if you enjoy putting your creativity to work, and you enjoy the culinary impact you make on guests from all over the world, then we want you! The ideal candidate should be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. Your Role: You will create menus which reflect seasonal availability based on the concept of the restaurant, as well as a food & beverage merchandising programs for grab & go or any other food retail element in the hotel. You will analyze menus and procedures to improve profit and quality You will have your fingers on the pulse of trends, making changes based on guest needs, the hotel's guest mix, and industry trends. You will be creative in developing daily, seasonal, and special event menus to enhance the guest experience. You will forecast purchases and maintain food cost to align with budget. You will be the leader in safety, efficiency, and sanitary production. You will develop purchase specifications for all food products and related items, ensuring order guides are set up accordingly, and food inspection and receiving standards are met You will monitor all activities of Stewarding department and personnel. You will enhance the skills of your team by designing training and development plans You will work closely with the culinary team to provide demonstrations/examples of quality food and recipe standards. You will create an amenity program that reflects the hotel and its environment. A creative solution with a wow factor You are the leader of culture, “One Team” all employees feel empowered to assist any guests of the Hotel. You will maintain clear communication with the General manager, Corporate Director of F&B and Human resources department. What are we looking for? Eight to ten years of experience as an Executive Chef at a reputable hotels or resorts Extensive menu development and menu costing experience Five + years of experience in multi-outlet food production management Outstanding communication skills, delegation, and abilities to have a vison for the culinary team. A hands-on working position with in-depth knowledge and skill in all aspects of food production to ensure proper training. Be a mentor and a coach to maintain employee retention. Compensation: $75,000 - $100,000 Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

Job Listing: Executive Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the Indiana Convention Center. This role is based in Indianapolis and will include up to 30% travel to support Sodexo Live! large-scale events across the country. Unit Description: The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis "the most walkable downtown in America." Job Overview: The Executive Sous Chef is responsible for supporting the Executive Chef in overseeing the culinary operations of the convention center while also providing culinary leadership at Sodexo Live! events nationwide. This role ensures the delivery of high-quality food services at the Indiana Convention Center and requires travel to other venues and major events up to 30% of the time. The Executive Sous Chef will play a key role in executing menus for large events, banquets, conventions, and other hospitality services. Essential Responsibilities: Assist the Executive Chef in the creation and modification of menus tailored to client preferences, seasonal offerings, and dietary restrictions. Oversee food preparation and presentation for large-scale events, ensuring that food quality meets or exceeds the expectations of clients. Oversee daily kitchen operations, including food preparation, presentation, and service standards. Coordinate with event managers to ensure food service aligns with event schedules. Ensure compliance with health and safety regulations, including food safety standards and cleanliness. Manage the kitchen's budget, helping to control food costs and reduce waste. Train, mentor, and motivate kitchen staff to enhance culinary skills and efficiency. Supervise kitchen staff, ensuring effective communication, organization, and teamwork. Work closely with other departments (e.g., front-of-house, catering, event planning) to ensure a seamless guest experience. Travel up to 30% of the time to support Sodexo Live! events at other venues, providing culinary leadership and operational expertise for large-scale, high-profile gatherings. Qualifications/Skills: Proven experience as a Sous Chef or in a similar senior kitchen role, preferably in a large-scale or high-volume setting (e.g., hotel, convention center, catering). Extensive culinary knowledge with expertise in a wide range of cuisines and cooking techniques. Strong leadership and team management skills with the ability to motivate and develop staff. Excellent organizational and time-management abilities. Ability to handle pressure and manage multiple tasks in a fast-paced environment. In-depth knowledge of food safety standards, sanitation practices, and inventory management. Culinary degree or certification is preferred. Strong communication skills to work effectively with different teams and departments. Flexibility and willingness to travel up to 30% to support Sodexo Live! events at other venues nationwide. Other Requirements: Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!? At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include: Health Savings and Flexible Spending Accounts Life and Disability Insurance Accident, Critical Illness, and Hospital Indemnity Coverage Identity Theft Protection Adoption Assistance Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

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. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **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 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:** 1324951BR **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.

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

Under general supervision of the Chef Manager, primarily prepares hot and cold food orders for Hospital patients utilizing a high level of culinary expertise. Prepares food orders for staff members and for hospital catered events and meetings assigned. MISSION, VALUES and SERVICE GOALS * MISSION: We deliver outstanding care, inspire health, and connect with heart. * VALUES: Trust. Respect. Integrity. Compassion. * SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team. Prepares and cooks hot and cold food for patients, hospital catered events and meetings by: * Preparing multiple hot and cold food orders simultaneously according to production schedules and menus for the assigned area. * Ensuring exceptional food quality and consistency and attractive food presentation. * Preparing and seasoning foods according to nutritional guidelines. * Using standardized recipes, proper portioning, sanitation and food handling techniques within assigned area. * Completing advanced planning and proper preparation of food items purchased to ensure elimination of waste. * Delivering prepared food to proper area at proper time as needed throughout the serving time. * Completing advance food preparation as the menu dictates or as required. * Assembling plates for patient meals. Maintains working area in a proper state of cleanliness by: * Maintaining a clean, sanitary and safe work area through correct handling and storage of foods and operation of equipment. * Communicating problems and needs concerning equipment and food supplies of the kitchen area to the Food Production Manager and/or Executive Chef. Reporting supply shortages and/or low stock levels. * Completing accurate production records for each meal. * Participating in departmental quality control and quality improvement plans. Utilizes advanced food preparation knowledge to ensure high quality food orders by: * Participating in team-member development activities by instructing other staff on advanced cooking techniques and acting as a staff trainer as needed. * Working directly with Chef Manager and Registered Dietitians to make decisions related to menus, recipes and diet compliances. Performs other functions to maintain personal competence and contribute to the overall effectiveness of the department by: * Attends Serve Safe Food Handling course every 5 years. * Completing other job-related duties and projects as assigned. ORGANIZATIONAL RESPONSIBILITIES Associate complies with the following organizational requirements: * Attends and participates in department meetings and is accountable for all information shared. * Completes mandatory education, annual competencies and department specific education within established timeframes. * Completes annual employee health requirements within established timeframes. * Maintains license/certification, registration in good standing throughout fiscal year. * Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department. * Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self. * Adheres to regulatory agency requirements, survey process and compliance. * Complies with established organization and department policies. * Available to work overtime in addition to working additional or other shifts and schedules when required. Commitment to Beacon's six-point Operating System, referred to as The Beacon Way: * Leverage innovation everywhere. * Cultivate human talent. * Embrace performance improvement. * Build greatness through accountability. * Use information to improve and advance. * Communicate clearly and continuously. Education and Experience * The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. The knowledge, skills and abilities as indicated below are normally acquired through the successful completion of an accredited culinary/cooking program. Certification from the American Culinary Federation (ACF) is preferred. A minimum of one year of experience in ala carte preparation in a restaurant, hotel or similar setting with expertise on broil, saut?', saucier, or Garde manager required. Knowledge & Skills * Requires the communication skills necessary to follow verbal and written instructions and to read and write legibly. * Requires the ability to make simple calculations. * Requires ability to work over a hot cooking surface and handle food that is cooked in hot oil. * Demonstrates interpersonal and hospitality skills necessary to work cooperatively with others and serve the public in a pleasing manner. Working Conditions * Experiences temperature changes when going in and out of refrigerated and deep freeze areas and exposed to heat when working near stoves, ovens, grills and fryers. Physical Demands * Requires physical ability and stamina (i.e., to stoop, reach for and lift equipment and to remain on feet for the entire working day) to perform the essential functions of the position.

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

EXECUTIVE SOUS CHEF Reports to: Executive Chef Directs: Line Level Culinary Stewards Status: Exempt Assist Executive Chef and replace in her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs. RESPONSIBILITIES: Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities. Assume the role of liaison between all departments within the culinary division and all other hotel departments. Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards. Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property. Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating. Train and update kitchen employees with regard to all applicable policies and procedures. Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control. Discuss daily food cost reports with key kitchen and F&B staff. Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage. Troubleshoot unexpected or unusual situations in the kitchens. Frequently review finished products for quality prior to leaving kitchens. Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house. Follows and enforces all applicable safety procedures specified for kitchen and food services areas. Organize and facilitate departmental meetings, training and goals setting. Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management. Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Remains at all times appropriately groomed per company grooming standards and wears the uniform provided. QUALIFICATIONS & ATTRIBUTES Proficient in the English language (bilingual a plus - Spanish) Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar. Culinary education and/or appropriate level of on the job training and hotel culinary experience At least 3 years high-volume cooking experience In-depth skills and knowledge of all kitchen operations Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Strong leadership, organizational, interpersonal and communication skills involved in culinary training. Self-starter who brings solutions and new ideas. PYSICAL DEMANDS: Ability to work from a standing position for extended periods of time. Ability to perform reaching, stooping and/or crouching motions repeatedly. Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation. Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment. Must have the sense of smell and taste needed to ensure quality food preparation. WORK ENVIORMENT: While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes.

AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT MANAGERS ALL LEVELS! General Manager/MP Agm Exec Chef Sous Chef Foh Manager-Bar Manager • Totally scratch kitchen, extensive wine list. • 40.00 per person check average. • Excellent salary and bonus plan. • Great benefits and quality of life! • Health Insurance, Dental Insurance • Paid Time Off, 401(K) The companies we represent require a "minimum of two years Restaurant Manager, Restaurant Management Experience and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: up to 175k +Bonus+Car+ 401k GM/MP: up to 120k + 2 Bonus programs + 401k KM/Chef: up to 80k + bonus + 401k Sous Chef: up to 65k + bonus + 401k Foh Manager: up to 65k + bonus + 401k Bar Manager: up to 55k +bonus + 401k AGM: up to 75k + bonus +401k

Job Description Job Listing: Executive Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the Indiana Convention Center. This role is based in Indianapolis and will include up to 30% travel to support Sodexo Live! large-scale events across the country. Unit Description: The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis "the most walkable downtown in America." Job Overview: The Executive Sous Chef is responsible for supporting the Executive Chef in overseeing the culinary operations of the convention center while also providing culinary leadership at Sodexo Live! events nationwide. This role ensures the delivery of high-quality food services at the Indiana Convention Center and requires travel to other venues and major events up to 30% of the time. The Executive Sous Chef will play a key role in executing menus for large events, banquets, conventions, and other hospitality services. Essential Responsibilities: Assist the Executive Chef in the creation and modification of menus tailored to client preferences, seasonal offerings, and dietary restrictions. Oversee food preparation and presentation for large-scale events, ensuring that food quality meets or exceeds the expectations of clients. Oversee daily kitchen operations, including food preparation, presentation, and service standards. Coordinate with event managers to ensure food service aligns with event schedules. Ensure compliance with health and safety regulations, including food safety standards and cleanliness. Manage the kitchen's budget, helping to control food costs and reduce waste. Train, mentor, and motivate kitchen staff to enhance culinary skills and efficiency. Supervise kitchen staff, ensuring effective communication, organization, and teamwork. Work closely with other departments (e.g., front-of-house, catering, event planning) to ensure a seamless guest experience. Travel up to 30% of the time to support Sodexo Live! events at other venues, providing culinary leadership and operational expertise for large-scale, high-profile gatherings. Qualifications/Skills: Proven experience as a Sous Chef or in a similar senior kitchen role, preferably in a large-scale or high-volume setting (e.g., hotel, convention center, catering). Extensive culinary knowledge with expertise in a wide range of cuisines and cooking techniques. Strong leadership and team management skills with the ability to motivate and develop staff. Excellent organizational and time-management abilities. Ability to handle pressure and manage multiple tasks in a fast-paced environment. In-depth knowledge of food safety standards, sanitation practices, and inventory management. Culinary degree or certification is preferred. Strong communication skills to work effectively with different teams and departments. Flexibility and willingness to travel up to 30% to support Sodexo Live! events at other venues nationwide. Other Requirements: Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!? At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include: Health Savings and Flexible Spending Accounts Life and Disability Insurance Accident, Critical Illness, and Hospital Indemnity Coverage Identity Theft Protection Adoption Assistance Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Job Posted by ApplicantPro

At Wow Food Group we pride ourselves on serving up delicious food and top-notch customer service to the Bloomington and Bedford communities. Our restaurants stand out from the crowd by emphasizing consistently high quality food and drinks while delivering a warm, welcoming environment to each and every guest. As an Executive Chef at Wow Food Group, you're the captain of the ship behind the kitchen doors and responsible for smooth sailing, and running a tight ship. Our executive chefs are in charge of overseeing all kitchen operations, including dish preparation and daily operations, hiring and managing kitchen staff, and inventory management. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Started in 2017 with two restaurants, Wow Food Group is a group known for its unique portfolio of restaurants, bars, catering service offerings, and more. With an ownership-based management team, the group owns and operates nine establishments with plans for more to come. The executive team is made up of restaurateurs who take pride and ownership in what they do in the Bloomington food service industry. The core value of what makes Wow Food Group stand out is our mentality that everyone is a regular. With the many dining and catering options to choose from, we consider it an honor that our guests choose to dine with us or select us to cater their next event. We are always striving for continuous improvement, and our team is the face of our brands, treating their establishments as if they were their own. Our individual restaurants and staff in the Wow Food Group pride themselves on the ownership they take in their locations and the hospitality we provide across every establishment. Wow Food Group is always looking to expand our core and seasonal teams at every location. We believe in the power of opportunity and offer ample room for growth. Join our team today and be a part of our endeavor to bring the best food, drinks, service, and fun to the community. Concepts: Che-Bello Chop Shop Feast Market and Cellar Garnish Catering Hanks Pizza Mac Metal Works Brewing Company Pub15 Southern Stone The Owlery The Rusty Gator Ugly Grouper

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

The Executive Chef will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery's award-winning beers. The ability to spot problems and resolve them quickly, maintain a level head, and delegate many kitchen tasks simultaneously is a must. Key Goals: set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Administrative Responsibilities: Manage Daily Operations · Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence; periodically monitor floor operations and secure monies. Meet Financial Goals · Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste (order guides, par levels, checklists, signage, organization of line and walk-in); monitor and adjust labor hours; supervise workflow and analyze systems for efficiency. Control Food Cost · Monitor food production quality through staff oversight and training to ensure food waste is minimalized. o Product Management : Order the least amount of product without running out; train staff on checking-in deliveries, proper stock rotation, and organization; identify items in inventory for specials/immediate use; ensure prepped items are properly stored and labeled. o Quality Control : Train and monitor staff for proper portion control and on proper cooking techniques; monitor stock and report quality issues; communicate ideas for improving current systems; etc.) o Documentation : Update order guides; monitor and update prep and stock par levels; update recipe yields; update proper plating/execution instructions. Maximize Labor · Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects; o Staff productivity : Monitor and manage line productivity and ensure expedient prep; cut labor based on business; delegate deep cleaning projects; identify staffing issues and communicate ideas for improvement; assist in training new hires. Project Future Business · Identify trends and use sales data to anticipate future needs o Ordering : Use past data and par sheets to ensure we are ordering the proper quantities for upcoming business. o Prep : Ensure that all prep lists are being utilized and you are adjusting pars depending on volume of business. o Staff Scheduling : Use past data to make sure we are scheduling accordingly and that we are able to deliver quality service at all times. Uphold Service Standards · Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food. Focus on Accountability · Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude; diligently document any policy or performance violations. Staff Management · Accomplish Company Human Resource Objectives: recruit top kitchen professionals; Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress; manage staff expectations and attitudes; provide restaurant GM with job reviews and recommended compensation levels * Staff Accountability and Quality Control o Use checklists for daily and weekly side work and cleaning duties ; use of write up forms for policy infractions; communicating any facility issues with appropriate manager; maintaining quality of prepped items and plated food; etc.) Staff Management * Production & Staff Training o Ensure proper food preparation techniques through recipe completion tests, efficient yields, and portion control; ensure proper cooking techniques and plating Menu Development · Develop menus that align with Upland's philosophy of food. * Oversee Weekly Specials o Work with the Sous Chef and Shift Managers to develop weekly specials. This will allow you to get a feel for how these items are received by our guest. * Local Sourcing o Work to develop local relationships with farmers and other vendors. Facilities Maintenance and Permitting · Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; coordinate with restaurant GM on Clay Township quarterly FOG reports Physical Demands and Work Environment 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. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM. The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.

Role OverviewSodexo Seniors is seeking a dynamic individual for the role of Executive Chef at the Sisters of the Holy Cross in South Bend, IN. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a senior living facility. The ideal Executive Chef candidate will have an eclectic menu knowledge and upscale to fine-dining a la carte experience. This is a hands-on Chef role requiring previous experience managing upscale food production. Scratch kitchen background from Hotels or Restaurants is welcomed. This is a fantastic quality of life position for a chef! No late nights, typically out by 8pm every day! Fantastic benefits and 401k available day one, 3 weeks paid vacation, and more!What You'll DoThe successful candidate will:work to develop and grow the menu while managing and controlling food costs and offering high quality service to the residents. be responsible for full financial oversight of the account, including budgeting and reporting. provide technical training and expertise, coaching and leadership to the production team while working side by side in the operation as needed. work to obtain optimum client and customer satisfaction. create a positive customer service driven environment, drives employee engagement and customer satisfaction through strong leadership skills. integrate fully within our client's organization becoming a trusted adviser with a customer service focus. work to achieve company and client financial targets and goals. work to achieve high quality resident satisfaction. ensure compliance to food safety, sanitation, and overall workplace safety standards. meets (or exceeding) Sodexo standards of operations. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringIs this opportunity right for you? We are looking for candidates who:have a passion for culinary arts, with a desire for creativity a strong production culinary background, ideally in a healthcare or retail setting. are able to develop trust and build strong client relationships while meeting the expectation of the client as well as Sodexo. demonstrate experience supervising a culinary team and exceptional human resource and supervisory/management skillset. 3-5 years of Executive Chef level experience in a recognized setting, concept, or company. have exceptional professional communication skills. possess a hands-on, innovative leadership approach to management. have a passion for a high-level customer service and relationship oriented. are able to work independently and make sound business decisions within company guidelines. have the ability to manage multiple priorities. have strong financial acumen and experience managing a food service operations budget. are knowledgeable in compliance to food safety, sanitation, and overall workplace safety standards. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

The Executive Chef will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery's award-winning beers. The ability to spot problems and resolve them quickly, maintain a level head, and delegate many kitchen tasks simultaneously is a must. Key Goals: set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Administrative Responsibilities: Manage Daily Operations · Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence; periodically monitor floor operations and secure monies. Meet Financial Goals · Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste (order guides, par levels, checklists, signage, organization of line and walk-in); monitor and adjust labor hours; supervise workflow and analyze systems for efficiency. Control Food Cost · Monitor food production quality through staff oversight and training to ensure food waste is minimalized. o Product Management : Order the least amount of product without running out; train staff on checking-in deliveries, proper stock rotation, and organization; identify items in inventory for specials/immediate use; ensure prepped items are properly stored and labeled. o Quality Control : Train and monitor staff for proper portion control and on proper cooking techniques; monitor stock and report quality issues; communicate ideas for improving current systems; etc.) o Documentation : Update order guides; monitor and update prep and stock par levels; update recipe yields; update proper plating/execution instructions. Maximize Labor · Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects; o Staff productivity : Monitor and manage line productivity and ensure expedient prep; cut labor based on business; delegate deep cleaning projects; identify staffing issues and communicate ideas for improvement; assist in training new hires. Project Future Business · Identify trends and use sales data to anticipate future needs o Ordering : Use past data and par sheets to ensure we are ordering the proper quantities for upcoming business. o Prep : Ensure that all prep lists are being utilized and you are adjusting pars depending on volume of business. o Staff Scheduling : Use past data to make sure we are scheduling accordingly and that we are able to deliver quality service at all times. Uphold Service Standards · Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food. Focus on Accountability · Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude; diligently document any policy or performance violations. Staff Management · Accomplish Company Human Resource Objectives: recruit top kitchen professionals; Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress; manage staff expectations and attitudes; provide restaurant GM with job reviews and recommended compensation levels * Staff Accountability and Quality Control o Use checklists for daily and weekly side work and cleaning duties ; use of write up forms for policy infractions; communicating any facility issues with appropriate manager; maintaining quality of prepped items and plated food; etc.) Staff Management * Production & Staff Training o Ensure proper food preparation techniques through recipe completion tests, efficient yields, and portion control; ensure proper cooking techniques and plating Menu Development · Develop menus that align with Upland's philosophy of food. * Oversee Weekly Specials o Work with the Sous Chef and Shift Managers to develop weekly specials. This will allow you to get a feel for how these items are received by our guest. * Local Sourcing o Work to develop local relationships with farmers and other vendors. Facilities Maintenance and Permitting · Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; coordinate with restaurant GM on Clay Township quarterly FOG reports Physical Demands and Work Environment 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. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM. The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.