Chef jobs near me - 284 jobs

As the Line Cook, you will be responsible for completing all assigned prep work, setting up the cooks station, and maintaining product presentation, product quality, and cook time standards. This role will prepare all menu items according to Applebe Line Cook, Cook

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride . Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what's nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles. DEPARTMENT: Terrace Kitchen JOB TITLE: Terrace Chef de Cuisine REPORTS TO: Executive Chef SUPERVISES: Sous Chef, Head Cook, Cook 1, Cook 2, Cook 3 PRIMARY OBJECTIVE OF POSITION: The Chef de Cuisine oversees all culinary operations for the hotel's multi‑unit food and beverage program, including the 3‑meal restaurant, bar, pool outlet, and room service. This position is responsible for leading, training, and developing the culinary team while ensuring consistent, exceptional food quality, operational efficiency, and outstanding guest satisfaction. The Chef de Cuisine develops and executes menus that highlight eclectic New American-Californian cuisine, with strong emphasis on California local, seasonal, and sustainable ingredients, coastal influences, and health-minded dishes reflective of Southern California dining preferences. This role leads recipe development, menu costing, culinary innovation, and menu matrix planning across all outlets. RESPONSIBILITIES AND JOB DUTIES: Supervise, train, coach, evaluate, and recognize culinary staff to maintain high levels of performance and morale. Oversee scheduling, labor planning, staff assignments, and daily communication across all kitchen outlets. Foster a collaborative, respectful, and creative kitchen culture Create, execute, and maintain seasonal menus that reflect an eclectic blend of New American and Californian cuisine. Develop dishes centered around fresh, local, sustainable California products, coastal seafood, and produce-driven preparations. Build and maintain all recipes, costed recipe cards, plating guides, prep lists, and menu matrices for each outlet. Ensure menus support health-forward options suited for Southern California clientele. Lead culinary innovation and exploration of new ingredients, suppliers, and techniques. Manage culinary operations for the 3-meal restaurant, Tap Room, Club Lounge, Pool outlets, and room service programs. Meet daily with the Executive Chef to review business forecasts, group/banquet activity, operational needs, and menu adjustments. Communicate changes, priorities, and service expectations to staff to maintain smooth, efficient operations. Provide hands-on support during peak service periods or as needed. Inspect tools, equipment, and supplies for cleanliness and proper function. Verify production schedules, par levels, and daily prep priorities. Requisition and transport necessary supplies from storage areas. Maintain cleanliness, organization, and readiness of all workstations and kitchen areas. Ensure all daily tasks are completed and documented before staff sign out. Enforce strict compliance with state and local health codes, hotel sanitation standards, and food safety protocols. Oversee proper food storage, labeling, rotation, and temperature management. Ensure consistent execution of recipes, portion standards, plating specifications, and flavor profiles. Collaborate with Stewarding to maintain a clean, organized, and efficient back‑of‑house environment. Manage food cost performance through portion control, production accuracy, and waste reduction. Conduct and reconcile weekly and monthly inventories. Analyze menu performance, product mix, and profitability to optimize cost and value. Assist in vendor selection with an emphasis on supporting local California purveyors and sustainable producers. Attend all required departmental and hotel meetings. Maintain knowledge of hotel policies, procedures, and operational guidelines; ensure team compliance. Document staff performance, operational issues, corrective actions, and departmental improvements as needed PHYSICAL DEMANDS: Ability to stand, walk, reach, bend, push, and pull for extended periods (8+ hours). Ability to lift up to 80 pounds. Ability to work in hot, cold, and variable temperature environments. Requires physical stamina, mobility, vision, and hearing necessary for high-volume kitchen operations. Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, and walking. SPECIAL SKILLS REQUIRED: Strong creativity and artistry in New-American, Californian cuisine. Deep understanding of California local, seasonal, and sustainable products. Ability to execute with speed, accuracy, and consistency. Strong leadership, communication, delegation, and coaching abilities. Ability to remain calm, organized, and solution-oriented under pressure. Skilled in recipe development, costing, and menu engineering. Proven ability to build and maintain a cohesive, positive team environment. EDUCATION REQUIRED: Culinary college degree preferred. EXPERIENCE REQUIRED: 4-5 years of experience as a Restaurant Chef or Chef de Cuisine in a luxury hotel or high-end restaurant. Supervisory experience required. Experience overseeing multiple outlets or concepts is strongly preferred. LICENSES OR CERTIFICATES: Valid Food Handler's Certificate required. SERV Safe Manager certification preferred. SALARY INFORMATION: $98,000 - $102,000, Annually NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each colleague remains, always, an “at will” colleague. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. For more information about the property, please visit: *********************************************************

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Dallas, TX Hours: Full Time Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary: The Executive Chef reports to the General Manager/Dining Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor partner relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus

Job Description Salary: $70,000 - $80,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Eurest is seeking a passionate and skilled Catering Chef to join our culinary team and lead high-quality food service for corporate dining and special events. The Catering Chef will be responsible for planning, preparing, and executing creative and flavorful menus that reflect Eurest's commitment to excellence in hospitality. This role requires a strong culinary background, leadership ability, and a dedication to delivering exceptional dining experiences for our clients and guests. The ideal candidate is an organized, hands-on chef who thrives in a fast-paced environment, maintains the highest food safety and quality standards. Key Responsibilities: Assists in the creation and recommends menu changes Recommends and implements procedural/production changes Assures compliance with all sanitation Serve-Safe and safety requirements Performs culinary management of food service operation to include inventory, ordering and receiving Demonstrates proficiency in menu development, cost controls, and purchasing and inventory with a focus on sourcing and utilizing local food products Performs other duties as assigned Qualifications: Culinary Degree Required, Associates Degree Preferred 3-5 years of relevant culinary experience preferred High volume production and catering experience Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Desire to work with an industry leader preferred Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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.

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.

Job DescriptionThe Junto is a modern-day embodiment of Ben Franklin and his club of the same name. His “club for mutual improvement” brought together people from diverse backgrounds to discuss issues and ideas of the time while enjoying life. With an emphasis on public gathering spaces, our hotel gives visitors, locals, entrepreneurs, and artists alike a place to come together, exchange ideas, and inspire one another. The Junto will be both a destination and a landmark of the area, helping to define and add value to the future of Columbus. Tentative start date: early March 2026 This individual is passionate, positive, creative, and cares deeply about the team that they lead. Their keen eye will manage the BEO process, work closely with the Sales team, plan banquet menus to presenting the finished product to the patron. In addition, this role will work closely with the culinary leadership to facilitate a seamless production program for all property outlets. Requested Tasks: Review banquet orders and menus daily Create and modify menus to meet and exceed client's expectations Work closely with banquets culinary team to ensure effective efficiency and consistency Monitor food and labor costs Oversee inventory needs Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: Prior experience as a Chef highly preferred Excellent food preparation skills Patient, understanding and detailed personality Keen eye for detail for cleanliness and efficiency Able to work in a fast-paced environment while maintain a high level of productivity and attention to detail As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. This individual is passionate, positive, creative, and cares deeply about the team that they lead. Your primary role handles everything from managing the BEO process, working closely with the Sales team, planning the banquet menu to presenting the finished product to the patron. In addition, this role will serve to establish standards of excellence within the hotel's overall F&B program and work closely with the hotel Executive Chef to facilitate a seamless production program for our restaurant and coffee shop.

Job DescriptionBenefits: Accident Insurance Hospital Insurance Short Term Disability Insurance 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Be a part of the Beginning of Something Big! Are you eager to make a difference in the health and nutrition of young children? As the Food Service Teacher at Primrose School of Johnstown Road, youll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. At Primrose School of Johnstown Road, youll find: A supportive and caring team that is committed to health and safety A joyful and welcoming work environment Warm and caring culture that promotes a work-life balance Opportunities to give back to your local community through charity events Nurture a childs first five years by: Encouraging healthy eating habits through delicious and nutritious foods Maintaining a keen awareness of children who have allergies and food restrictions Following the daily menu prepared in collaboration with or by the Director Assisting with ordering food and calculating the amount needed Benefits: Excellent Advancement Opportunities Discounted Childcare Balanced Work-Life Company Culture Dental Insurance Health Insurance Vision Insurance Short Term Disability, Hospital, and Accident Insurance Smoke-free Work Environment Free On-duty Meals 401(k) with Company Match Competitive Pay Direct Deposit On-demand Pay Profit Sharing Recruiting Referral Bonus Program Monday - Friday Work Week Paid Holidays Paid Time Off (PTO) Formal Ongoing Training Program Formal On-the-Job Training Program Uniforms Provided Primrose School of Johnstown Road is where education meets inspiration. If youre looking for more than a daycare and you're passionate about providing the highest quality care to help children develop and grow during their first five years, consider a career with us. Ready to Make a Difference? If you're excited to embark on an exciting adventure of bringing nutrition to little learners, we want to hear from you!

A historic feel mixed with modern amenities awaits you at The Westin Great Southern Hotel in downtown Columbus, Ohio. Ideally situated near the German Village in a historic red brick building, our hotel offers our guests a relaxing getaway in the heart of downtown. At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. We are looking for our next great team member to join our management team and assist in the operations of the Culinary Department. We are committed to providing you with: An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members. Discounts at Marriott brand properties Worldwide. In this role, you will be assisting the Executive Chef in overseeing the day-to-day operations in the Culinary Department. Here is what you will be doing each day: Creative and innovative culinary skill while meeting property financial goals A teacher of the importance of consistency in preparation and presentation Thorough knowledge of food handling and preparation techniques Experience in production of banquets and special events Instill safety and sanitation habits in all associates Current on new products, presentations, and technical execution Strong inventory and cost control with an understanding of finding solutions Does this sound like you? 2-5 years of culinary experience with no less than 1 years as a Sous Chef at a high-quality operation Proven leadership to associates to achieve goals while maintaining a high expectation to standards in regard to quality and presentation Communicates goals and expectations and inspires associates to achieve goals and advance careers Build moral and spirit Demonstrate ability to lead by example Participative management style. Instill a guest service attitude in all associates. Our differences are what make us great: At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Description In search of an executive chef with a background in a Michelin Star kitchen to join our established restaurant group as we grow and build. Candidates most have a steady work history, versed in European cuisine and a minimum of 8 years in fine dining. Relocation and great benefits!

Job Description The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center), located in Lewis Center, Ohio, is searching for an Executive Chef to join our team! Tucked in a 15-acre park-like setting just North of Columbus, Ohio, our property offers a complete collection of services and amenities for an all-inclusive experience. Our hotel has 193 stylishly appointed guest rooms and suites to delight leisure travelers, while our 45,000 square feet of customizable meeting spaces are sophisticated yet comfortable and offer state-of-the-art technology to create a dynamic setting for meetings and special events Job Summary: The Executive Chef is responsible for leading the overall culinary direction of the property. This includes menu planning, recipe development, food production, and inventory management, while maintaining strict adherence to budgeted food and labor costs. The role requires strong leadership, creativity, and organizational skills to ensure excellence in product quality, consistency, and presentation. The Executive Chef will also be responsible for recruiting, training, mentoring, and developing a high-performing culinary and stewarding team. Essential Functions: Provide leadership and oversight of all culinary operations, ensuring accurate and timely production for catering, restaurants, conference services, pub, room service, and employee dining. Monitor industry trends, competitive offerings, and evolving guest needs to recommend and implement innovative menus, services, and operational improvements. Design daily, seasonal, and event-specific menus to maximize guest satisfaction and revenue opportunities. Collaborate with clients as needed to deliver customized culinary experiences. Establish and enforce standards for quality, presentation, portioning, and consistency across all outlets. Train, mentor, and supervise staff on menu execution, new recipes, and culinary techniques, with ongoing evaluation of performance. Develop training and career progression plans to support team member growth. Oversee kitchen operations, including equipment maintenance, sanitation, and safety compliance across all culinary and stewarding areas. Conduct regular inspections to ensure compliance with hotel standards, state health codes, and safety regulations. Manage food and labor costs through accurate forecasting, scheduling, and inventory control. Recruit, hire, train, and develop team members while fostering a culture of accountability, recognition, and professional growth. Prepare and submit reports in accordance with company requirements. Lead and participate in daily, weekly, and monthly meetings to align with organizational goals. Serve as a member of the Executive Committee, actively contributing to overall property leadership. Perform additional duties as assigned by senior management. Physical Requirements: Ability to work in extreme temperatures and high-pressure kitchen environments. Ability to stand and walk for extended periods. Ability to lift up to 25 lbs. regularly and up to 55 lbs. occasionally; as Manager on Duty (MOD), may be required to exert up to 100 lbs. of force. Requires manual dexterity for equipment operation and the ability to perform repetitive motions, bending, climbing, and lifting. Must possess full range of vision, hearing, and communication abilities. Experience, Education, Qualifications and Skills: Minimum of 2 years' experience as an Executive Chef or Executive Sous Chef in a multi-outlet, upscale, full-service operation with annual food and beverage revenue of $4M or more. Culinary degree from an accredited institution and/or ACF Executive Chef certification preferred. Demonstrated expertise in menu creation, recipe development, and food presentation. Proven ability to manage food and labor costs within budget. Exceptional organizational, communication, and leadership skills. Strong financial acumen, including cost control and forecasting. Proficiency with basic computer applications and culinary management systems. Strong customer service orientation with the ability to build positive guest and client relationships. Travel: This position requires the successful candidate to have a valid Ohio Driver's license. The successful candidate would have to provide proof that s/he has a valid driver's license upon being hired. Our attractive compensation package includes medical, dental, vision, life, 401k with match, STD/LTD, vacation, PTO, dining and travel discounts, special offers from our business partners, and discount programs for selected cell phone providers. The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center) is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Sous / Executive Sous Chef. If you're searching for your next opportunity and want to join a growing, award-winning organization, we invite you to apply. We at Uchi Restaurants pride ourselves on our vibrant culture; a culture of craft, continuing education, career advancement, and a whole lot of fun! Uchi Washington D.C. is coming soon! We are currently accepting applications for candidates who can temporarily relocate to one of our existing markets to train with us (lodging included). Training available in Austin, TX (preferred), Houston, TX, Dallas, TX, Miami, FL, Denver, CO, Scottsdale, AZ, West Hollywood, CA. What you'll do in this role: Motivate, mentor and develop a culinary team comprised of cooks and chefs Manage the overall culinary standards in a high volume/high standard scratch kitchen Assist and float through all kitchen stations Cook great food in a modern kitchen Ordering/scheduling/inventory and various other admin duties We're looking for individuals who are: Experienced in high-volume kitchen management Passionate : Must love good food and creating innovative hospitality experiences Practiced in delivering constructive feedback Enthusiastic and celebrational in their team's successes Possess a strong work ethic Why You'll Love Working With Us Medical / Dental / Vision / Accident insurance options available Employee Assistance Program with mental health services available Employer Matched 401k Savings plan Opportunity to grow -- we promote from within almost exclusively Dining discounts Spouse / Children / Family contributions towards medical premiums Maternity & Paternity Leave Paid Vacation benefits Basic Qualifications Must be able to effectively communicate with guests and other employees Detect and identify safety issues, and comply with safety guidelines and standards Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties Must have the ability to stand and walk for extended periods Bend, stoop, and reach to access various areas and items Ability to work in a fast-paced, high-pressure environment Ability to work in a variety of temperatures, both hot and cold Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces Move quickly and efficiently to respond to customer needs Ability to work in close proximity to coworkers in a crowded kitchen or serving area Tolerate exposure to potential allergens and food odors Maintain a professional and hygienic appearance, including proper uniform and personal grooming Understand directives and communicate effectively with Leadership and coworkers Reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions The Hai Experience Hai Hospitality is a multi-concept, emerging restaurant group based in Austin, Texas. Our restaurant concepts include Uchi, Uchiko, Uchiba, and Loro. It's about hospitality and giving back. Our employees take pride in their work ethic, their craft, and their creativity. Feel proud of where you work, help create an experience for our guests, and work with cool people. Our Arizona and Florida locations participate in E-Verify. For more information below, please follow the links below: If you have the right to work, don't let anyone take it away : E-verify.gov E-Verify Participation Poster Hai Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Sous / Executive Sous Chef. If you're searching for your next opportunity and want to join a growing, award-winning organization, we invite you to apply. We at Uchi Restaurants pride ourselves on our vibrant culture; a culture of craft, continuing education, career advancement, and a whole lot of fun! Uchi Washington D.C. is coming soon! We are currently accepting applications for candidates who can temporarily relocate to one of our existing markets to train with us (lodging included). Training available in Austin, TX (preferred), Houston, TX, Dallas, TX, Miami, FL, Denver, CO, Scottsdale, AZ, West Hollywood, CA. What you'll do in this role: Motivate, mentor and develop a culinary team comprised of cooks and chefs Manage the overall culinary standards in a high volume/high standard scratch kitchen Assist and float through all kitchen stations Cook great food in a modern kitchen Ordering/scheduling/inventory and various other admin duties We're looking for individuals who are: Experienced in high-volume kitchen management Passionate : Must love good food and creating innovative hospitality experiences Practiced in delivering constructive feedback Enthusiastic and celebrational in their team's successes Possess a strong work ethic Why You'll Love Working With Us Medical / Dental / Vision / Accident insurance options available Employee Assistance Program with mental health services available Employer Matched 401k Savings plan Opportunity to grow -- we promote from within almost exclusively Dining discounts Spouse / Children / Family contributions towards medical premiums Maternity & Paternity Leave Paid Vacation benefits Basic Qualifications Must be able to effectively communicate with guests and other employees Detect and identify safety issues, and comply with safety guidelines and standards Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties Must have the ability to stand and walk for extended periods Bend, stoop, and reach to access various areas and items Ability to work in a fast-paced, high-pressure environment Ability to work in a variety of temperatures, both hot and cold Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces Move quickly and efficiently to respond to customer needs Ability to work in close proximity to coworkers in a crowded kitchen or serving area Tolerate exposure to potential allergens and food odors Maintain a professional and hygienic appearance, including proper uniform and personal grooming Understand directives and communicate effectively with Leadership and coworkers Reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions The Hai Experience Hai Hospitality is a multi-concept, emerging restaurant group based in Austin, Texas. Our restaurant concepts include Uchi, Uchiko, Uchiba, and Loro. It's about hospitality and giving back. Our employees take pride in their work ethic, their craft, and their creativity. Feel proud of where you work, help create an experience for our guests, and work with cool people. Our Arizona and Florida locations participate in E-Verify. For more information below, please follow the links below: If you have the right to work, don't let anyone take it away : E-verify.gov E-Verify Participation Poster Hai Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

The Junto is a modern-day embodiment of Ben Franklin and his club of the same name. His “club for mutual improvement” brought together people from diverse backgrounds to discuss issues and ideas of the time while enjoying life. With an emphasis on public gathering spaces, our hotel gives visitors, locals, entrepreneurs, and artists alike a place to come together, exchange ideas, and inspire one another. The Junto will be both a destination and a landmark of the area, helping to define and add value to the future of Columbus. Tentative start date: early March 2026 This individual is passionate, positive, creative, and cares deeply about the team that they lead. Their keen eye will manage the BEO process, work closely with the Sales team, plan banquet menus to presenting the finished product to the patron. In addition, this role will work closely with the culinary leadership to facilitate a seamless production program for all property outlets. Requested Tasks: Review banquet orders and menus daily Create and modify menus to meet and exceed client's expectations Work closely with banquets culinary team to ensure effective efficiency and consistency Monitor food and labor costs Oversee inventory needs Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: Prior experience as a Chef highly preferred Excellent food preparation skills Patient, understanding and detailed personality Keen eye for detail for cleanliness and efficiency Able to work in a fast-paced environment while maintain a high level of productivity and attention to detail As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. This individual is passionate, positive, creative, and cares deeply about the team that they lead. Your primary role handles everything from managing the BEO process, working closely with the Sales team, planning the banquet menu to presenting the finished product to the patron. In addition, this role will serve to establish standards of excellence within the hotel's overall F&B program and work closely with the hotel Executive Chef to facilitate a seamless production program for our restaurant and coffee shop.

Job DescriptionBenefits: Accident Insurance Hospital Insurance Short Term Disability Insurance 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Be a part of the Beginning of Something Big! Are you eager to make a difference in the health and nutrition of young children? As the Food Service Teacher at Primrose School of Canal Winchester, youll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. At Primrose School of Canal Winchester, youll find: A supportive and caring team that is committed to health and safety A joyful and welcoming work environment Warm and caring culture that promotes a work-life balance Opportunities to give back to your local community through charity events Nurture a childs first five years by: Encouraging healthy eating habits through delicious and nutritious foods Maintaining a keen awareness of children who have allergies and food restrictions Following the daily menu prepared in collaboration with or by the Director Assisting with ordering food and calculating the amount needed Benefits: Excellent Advancement Opportunities Discounted Childcare Balanced Work-Life Company Culture Dental Insurance Health Insurance Vision Insurance Short Term Disability, Hospital, and Accident Insurance Smoke-free Work Environment Free On-duty Meals 401(k) with Company Match Competitive Pay Direct Deposit On-demand Pay Profit Sharing Recruiting Referral Bonus Program Monday - Friday Work Week Paid Holidays Paid Time Off (PTO) Formal Ongoing Training Program Formal On-the-Job Training Program Uniforms Provided Primrose School of Canal Winchester is where education meets inspiration. If youre looking for more than a daycare and you're passionate about providing the highest quality care to help children develop and grow during their first five years, consider a career with us. Ready to Make a Difference? If you're excited to embark on an exciting adventure of bringing nutrition to little learners, we want to hear from you!

Benefits: Accident Insurance Hospital Insurance Short Term Disability Insurance 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Be a part of the Beginning of Something Big!Are you eager to make a difference in the health and nutrition of young children? As the Food Service Teacher at Primrose School of Canal Winchester, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. At Primrose School of Canal Winchester, you'll find:· A supportive and caring team that is committed to health and safety· A joyful and welcoming work environment· Warm and caring culture that promotes a work-life balance· Opportunities to give back to your local community through charity events Nurture a child's first five years by: Encouraging healthy eating habits through delicious and nutritious foods Maintaining a keen awareness of children who have allergies and food restrictions Following the daily menu prepared in collaboration with or by the Director Assisting with ordering food and calculating the amount needed Benefits: Excellent Advancement Opportunities Discounted Childcare Balanced Work-Life Company Culture Dental Insurance Health Insurance Vision Insurance Short Term Disability, Hospital, and Accident Insurance Smoke-free Work Environment Free On-duty Meals 401(k) with Company Match Competitive Pay Direct Deposit On-demand Pay Profit Sharing Recruiting Referral Bonus Program Monday - Friday Work Week Paid Holidays Paid Time Off (PTO) Formal Ongoing Training Program Formal On-the-Job Training Program Uniforms Provided Primrose School of Canal Winchester is where education meets inspiration. If you're looking for more than a daycare and you're passionate about providing the highest quality care to help children develop and grow during their first five years, consider a career with us. Ready to Make a Difference? If you're excited to embark on an exciting adventure of bringing nutrition to little learners, we want to hear from you! Compensation: $15.00 - $19.00 per hour

To prepare food orders for the restaurant and to assure the smooth operation of the kitchen by performing the following duties: • Prepares all food items prior to and during meal time periods according to written food orders. • Prepares, slices and chops meat, cheese and other food products. • Communicates with servers in a professional manner. • Orders food and other related items as needed. • Ensures kitchen appliances and equipment have been cleaned and turned off at the end of each work day. • Maintains work areas in a sanitized and orderly manner in compliance with state health and safety regulations. • Maintains food product inventory. • Reports any health and/or safety concerns/violations to management. • Performs other related duties as assigned.

Role OverviewSodexo is seeking an Catering Executive Chef 2 for a Corporate Services account located at the Online Computer Library's Headquarters in beautiful Dublin, OH. Sodexo provides services to two cafeterias. There is a large catering operation for in-house and external customers through an onsite conference center. The best qualified candidate will have excellent culinary skills with high-end food production experience. They will be creative and stay current with new trends, with the ability to teach others on presenting food in a stylish and upscale manner. They will also have strong organization and time management skills and upscale catering experience. IncentivesPredominately M-F schedule with some weekends. What You'll DoProvide culinary leadership including menu planning, program execution and staff management & training. Work directly with internal and external clients managing the catering process from beginning through execution. Implement & coordinate the culinary function. Direct & train cooks & utility workers. Ensure food preparation & production meets operational standards. Manage catering & retail areas. Ensure customer & client satisfaction. Manager financials to include food cost & labor management. Manage food & physical safety programs. 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 BringAssociate's Degree or equivalent experience2 years management experience2 years work experience in food or culinary services ServSafe certification 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 - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description Kindred Spirits Restaurant is seeking passionate, reliable culinary professionals to join our scratch, open-kitchen team. We're looking for individuals who value quality food, teamwork, and exceptional guest experiences. This position offers full-time or part-time opportunities with daytime and evening shifts. Our kitchen environment is collaborative and fast-paced, with an emphasis on versatility, cross-training, and professionalism. Because guests can see our kitchen, pride in your work and a positive presence are essential. Team members may work breakfast, lunch, and/or dinner based on scheduling needs. Reports to: Chef de Cuisine / BOH Manager Compensation: $15 - $17 hourly Responsibilities: Prepare and present food in an attractive, consistent, and timely manner. Maintain a clean and organized workstation, following all health, safety, and sanitation standards. Support service across breakfast, lunch, and dinner through cross-training and station flexibility. Stock and organize food trucks, receive and put away incoming inventory, and ensure proper rotation of stock (FIFO method). Properly store, label, and date all food items; ensure leftovers are handled and stored appropriately at the end of each shift. Clean kitchen surfaces, equipment, and utensils after each shift to maintain a sanitary work environment. Take out trash and recycling as needed throughout and at the end of each shift. Communicate clearly and promptly with the Chef de Cuisine / BOH Manager regarding any issues, shortages, or concerns. Support additional tasks as needed by management or ownership to meet business needs and maintain the guest experience. Qualifications: Strong prep and organizational skills; able to prep recipe components accurately and on time. Able to work independently or collaboratively in a fast-paced kitchen environment. Capable of following recipes and preparation instructions consistently. Physically able to lift, push, and pull up to 50 lbs and navigate stairs throughout the shift. Basic knowledge of food handling and food safety practices. Willingness to learn, take direction, and adapt to new procedures or menu items. A genuine passion for food, quality, and the guest experience. Flexible schedule, including availability on weekends and holidays. About Company The Inn and Spa at Cedar Falls is proud to be the only one-stop resort destination in the heart of the stunning Hocking Hills, offering over 40 luxury accommodations, two exceptional restaurants, a serene spa, a scenic golf course, and versatile retreat spaces. Be part of a dynamic, thriving hospitality destination where your contributions make a difference. We offer competitive wages and benefits, which include paid vacation, health insurance, discretionary bonuses, and various perks such as complimentary beverages during shifts, meal discounts, free and discounted spa services, gift shop discounts, free golf for employees, and annual stays at our beautiful property.