Chef jobs in Kalamazoo, MI - 119 jobs

IKUS Life Enrichment Services / Indian Trails Camp Camp & Respite Head Chef IKUS Life Enrichment Services/Indian Trails Camp is seeking a dedicated Camp & Head Respite Chef to lead our food service operations. Be part of a vibrant, inclusive camp community where your meals contribute to camper experience and well-being! This hands-on role is central to the camp community, overseeing menu planning, purchasing, meal preparation, safety, sanitation, and sustainability initiatives. You will provide nourishing meals that support the well-being of campers during the summer and weekend respite guests in the off-season. This is a full-time summer position, serving three meals daily, with additional respite weekends approximately twice per month during the off-season. The role offers potential growth opportunities in catering and program development and may expand into a year-round leadership position. Summary of Essential Job Functions * Oversee daily operations of the camp food and dining services, coordinating activities between the kitchen and camp programs. * Plan and prepare nutritionally balanced meals, snacks, and outdoor cooking programs. * Ensure safe, efficient preparation and service of all meals, maintaining high food safety standards. * Manage inventory, ordering, and maintenance of food, equipment, and supplies; ensure kitchen and facilities meet safety and sanitation regulations. * Plan and operate the kitchen in a budget-conscious manner, ensuring cost efficiency while maintaining quality. * Promote sustainable practices, including waste reduction, reuse, recycling, and composting. * Partner with vendors and local farmers to secure quality products within budget. * Monitor and train staff to meet OSHA and CMH food service standards. * Provide supervision and support for a team of 3-4 staff of individuals with and without disabilities in program settings. * Support a positive team culture and collaborate effectively with camp leadership and staff. * Potential to develop and expand catering services, including marketing and community outreach, to make this a full-time year round role. Position Requirements * Bachelor's degree in Management, Nutrition, Hospitality, or related field preferred, or 5+ years of successful kitchen management experience. * Experience in institutional, large-scale, or catering food service; knowledge of ordering, inventory, budgeting, meal prep, serving, catering, and kitchen equipment. * Experience preparing special dietary foods and knowledge of food safety standards (ME State Department of Health codes preferred). * Proven ability to supervise staff, work independently, and collaborate effectively in a team. * Strong written and verbal communication skills; able to resolve work challenges and communicate with parents about dietary needs. * Experience with individuals with neurological, psychological, or physical disabilities preferred. * Proficient in Microsoft Office and Google Docs; valid food service certifications (e.g., SERV Safe, CDM). * Valid Michigan driver's license per IKUS policy. * Physical ability to lift 50+ lbs and perform tasks while standing or walking for extended periods; ability to work in hot kitchens or outdoor cooking environments. Position Information: Job Type: Summer camp stipend, hourly respite weekends, hourly catering Pay: * Summer Season: $800-$1,100/week (40-60 hours/week); housing options available * Off-Season: Respite weekends, hourly events, and catering $21-$24/hour Benefits: * Part-time: Sick time, 401(k) eligibility after specified period * Potential full-time growth: Paid time off, sick time, holidays, health insurance, life insurance, disability, dental, and vision coverage Reports To: Camp Director and Executive Director Work Environment: Hands-on, fast-paced, team-oriented camp setting, including indoor kitchens and outdoor cooking activities; seasonal variations in schedule may apply. Disclaimer The above statements describe the general nature and level of work performed in this position. They are not an exhaustive list of all responsibilities, duties, and skills required. Staff may be asked to perform duties outside of normal responsibilities as needed. For more information, visit ikuslife.org. EOE

The Sous Chef supports the Executive Chef in managing all culinary operations at a full-service hotel with three distinct food & beverage outlets. This role is responsible for maintaining the highest standards of food quality, consistency, safety, and team leadership across all venues, including restaurant operations, banquet/catering, and any specialty outlets. Job requirements Key Responsibilities Assist the Executive Chef in overseeing daily kitchen operations for all three outlets. Lead, train, and motivate the culinary team to execute consistent, high-quality food. Ensure proper food preparation, presentation, and portion control according to hotel standards. Enforce all health, safety, and sanitation standards (HACCP, food safety, and local regulations). Support menu development, recipe standardization, and seasonal menu updates. Manage inventory, ordering, and minimize waste to control food cost and labor expenses. Schedule and coordinate kitchen staff across outlets based on business volume. Step in for the Executive Chef during absences and provide leadership across all operations. Maintain a clean, organized, and professional kitchen environment. Collaborate with F&B leadership to support banquet, catering, and special event execution. Qualifications Minimum of 3-5 years of culinary leadership experience, preferably in a multi-outlet hotel or resort environment. Strong knowledge of various cooking techniques, cuisines, and modern culinary trends. Proven ability to lead and develop a diverse kitchen team. Experience with food cost control, inventory management, and labor optimization. Solid understanding of kitchen safety, sanitation standards, and food handling best practices. Ability to work flexible hours, including nights, weekends, and holidays. Culinary degree or relevant certification preferred. Skills & Competencies Strong leadership and communication skills Ability to work in a fast-paced, multi-outlet environment High attention to detail and commitment to consistent quality Problem-solving and organizational skills Passion for hospitality and guest experience All done! Your application has been successfully submitted! Other jobs

BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

Job Description EXECUTIVE CHEF Grand Rapids, MI | Growing Restaurant Group About the Opportunity We are a growing restaurant group committed to bringing Bib Gourmand-level culinary excellence to the west side of Grand Rapids and beyond. We're seeking a highly skilled and passionate Executive Chef to lead our culinary operations, elevate our dining experience, and help shape our vision as we expand. About You You are a high-caliber chef with a proven track record in upscale dining environments. You have a passion for exceptional cuisine, a commitment to quality ingredients, and the leadership skills to build and inspire a culinary team. You understand what it takes to achieve and maintain Michelin/Bib Gourmand standards and are excited about the opportunity to make your mark on the Grand Rapids culinary scene. Key Responsibilities • Lead all culinary operations and kitchen management • Develop and execute innovative menus showcasing exceptional cuisine • Maintain Bib Gourmand-level food quality, presentation, and consistency • Manage food costs, inventory, and vendor relationships • Recruit, train, and develop kitchen staff • Ensure compliance with all food safety and sanitation standards • Collaborate with ownership and management team on concept development • Support restaurant expansion and growth initiatives Qualifications • 5+ years of Executive Chef experience in upscale/fine dining environments • Proven track record of culinary excellence and Michelin/Bib Gourmand-level standards • Strong leadership and team development skills • Expertise in menu development, food costing, and kitchen operations • Deep knowledge of current culinary trends and techniques • Excellent communication and collaboration abilities • Culinary degree or equivalent professional training preferred • ServSafe certified Compensation & Benefits • Competitive salary: based on experience • Performance-based bonus opportunities • Comprehensive benefits package • Opportunity to shape the culinary vision of a growing restaurant group • Professional development and growth opportunities • Creative freedom to innovate and elevate the dining experience If you're a passionate culinary leader ready to bring Bib Gourmand-level excellence to Grand Rapids and help build something extraordinary, we want to hear from you.

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client s needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job Description We are seeking a passionate and experienced Sous Chef to join our award-winning, upscale restaurant in beautiful west Michigan. Located in the heart of a bustling downtown, our establishment is a destination for locals, tourists, and food lovers alike. As Sous Chef, you'll work alongside our culinary team to craft seasonal menus, lead kitchen operations, and deliver an unforgettable dining experience. This is an ideal opportunity for a creative, detail-oriented professional who thrives in an all-scratch, fast-paced, high-end culinary environment. What You'll Do: Assist in the daily operations of the kitchen, ensuring excellence in food quality, presentation, and consistency Support and inspire a talented culinary team, providing leadership, mentorship, and training Help develop innovative, seasonal dishes with a focus on locally-sourced and sustainable ingredients Maintain high standards for cleanliness, organization, and food safety What We're Looking For: 3+ years of experience as a Sous Chef or Senior Line Cook in a fine dining or upscale restaurant A deep love for food, creativity, and hospitality Strong leadership and communication skills Experience with inventory, ordering, and cost control Culinary degree or formal training preferred Flexibility to work nights, weekends, and holidays What We Offer: Competitive salary Flexible vacation / PTO Health and vision insurance Daily manager meal A supportive, team-oriented environment Opportunities for professional growth and development How to Apply: Please click apply or email your résumé to ********************. Harper Associates works with many restaurant and hospitality companies throughout Michigan. Visit ****************** for a full list of available job opportunities!

Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. **ESSENTIAL FUNCTIONS** Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: + Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. **MINIMUM QUALIFICATIONS** Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. **PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS** Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. **TRINITY HOSPITALITY SERVICES MISSION STATEMENT** In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. **TRINITY HEALTH MISSION STATEMENT AND GUIDING BEHAVIORS** Mission: We serve together in Trinity Health, in the spirit of the Gospel, to heal body, mind and spirit, to improve the health of our communities and to steward the resources entrusted to us. The Guiding Behaviors are the behaviors necessary for all of us to achieve our Vision. They are: We support each other in serving our patients and communities. We communicate openly, honestly, respectfully and directly. We are fully present. We are all accountable. We trust and assume goodness in intentions. We are continuous learners. **Our Commitment** Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law. Our Commitment to Diversity and Inclusion Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions. Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity. EOE including disability/veteran

Responsible for the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods within all Timbers venues, satellite employee dining rooms and Room Service, ensuring the efficiency of the lines and kitchen operations in accordance with specifications and standards. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Supervise and coordinate activities of cooks and workers engaged in food preparation in all Timbers 24 hour venue locations, Room Service and Satellite Employee Dining Rooms. Prepares and cooks foods on the hot or cold line, whenever necessary, for special guests, functions, during high business volumes or during the course of regular business. Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. Check the quality of raw and cooked food products to ensure that standards are met company wide. Check the quantity and quality of received products at all Timbers locations. Demonstrate new cooking techniques and equipment to staff. Determine how food should be presented, and create creative food displays. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Estimate amounts and costs of required supplies, such as food and ingredients. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Order or requisition food and other supplies needed to ensure efficient operation. Recruit and hire staff, including cooks and other kitchen workers. Maintains knowledge of currently used concepts, practices and procedures associated with fine dining restaurant trends. Follows all recipes, specs, and control procedures. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. Promotes the following within the department and among all employees: Creates an atmosphere of fun for all casino guests. Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times. Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts. Retains employees through involvement in training and development. Explains why we do things, in advance of doing them. SUPERVISORY RESPONSIBILITIES: Directly supervises the Restaurant Sous Chefs and Cook III's. Indirectly supervises Cook I's and II's. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: High school diploma or G.E.D. Culinary degree, formal apprenticeship or equivalent level of associated on the job experience paired with three to four years ala carte Management experience. SPECIAL QUALIFICATIONS: Strong organizational and interpersonal skills required. Appropriate licenses, as required. ServSafe certification, or ability to become certified, required. Knowledge of HACCP standards required. This position requires a Level 2 Gaming License. LANGUAGE SKILLS: Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to write effective reports and memos. Ability to respond to inquiries from employees or guests. Ability to communicate effectively in one-on-one, small group, and large group situations. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent, and to interpret data from graphs. REASONING ABILITY: Ability to apply common sense reasoning to variety of situations. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects; reach with hands and arms; talk or hear; stand, walk, sit, climb, or balance; stoop, kneel, crouch, or bend. The employee is frequently required to lift up to 25 lb. and occasionally required to lift up to 50 lb. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee regularly works around mechanical moving parts. The noise level in the work environment is usually moderate. A casino environment is typically smoky.

Job Description Salary: $55,000 - $60,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Sous Chef supports daily culinary operations and back-of-house leadership across multiple campus dining venues. This role assists with menu execution, food preparation, ordering, inventory, and cost controls while ensuring compliance with company standards, client expectations, and all health and safety regulations. The position supports an all-you-care-to-eat café, fast-casual café with an attached c-store, Boba retail operation, food truck, mini c-store, and internal and external catering, as assigned by the Executive Chef. The Sous Chef II trains and leads culinary staff to deliver consistent quality, presentation, and service in a fully vegetarian, caffeine-free campus environment. Essential Duties and Responsibilities • Assist with the preparation and cooking of menu items across all meal periods • Support menu planning and development in collaboration with culinary leadership • Implement new culinary programs in partnership with marketing and culinary teams • Assist with ordering, inventory management, and cost controls • Ensure food quality, freshness, sanitation, and presentation standards are met • Train, coach, and supervise back-of-house associates • Perform other duties as assigned Qualifications • Minimum of 5 years of culinary experience, including at least 1 year in a supervisory or lead role • Experience in restaurant, hotel, corporate dining, education, military, healthcare, or related food service environments • Strong knowledge of culinary trends, food safety, sanitation, production, and cost controls • Ability to create and manage production sheets • Proven leadership, training, and coaching skills • ServSafe or Department of Health Certification preferred • Proficiency in Microsoft Office, including Excel • Associate's degree in Culinary Arts preferred Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1492068 Bon Appetit Tyler Justus

Cook Full time, 11am to 8pm, rotating weekends Sign-on bonus of $1,000 Resthaven offers you a place where you can belong, with peers who care as much as you do. Learn on the job. Work in a state-of-the art facility. Have a purpose and make an impact in people's lives. Build a career and gain stability. No matter your role, you'll be appreciated and welcomed here. Position Summary: Prepares high-quality meals for the regular and modified resident service according to standardized recipes in the correct amounts as determined by the resident's dining services requests. Provide leadership support as assigned by the supervisor. Essential Responsibilities: * Prepare high-quality food according to standardized recipes in the appropriate amounts. * Keep work areas clean and sanitize work surfaces, mop floors, wash dishes and take out trash according to standardized procedures. * Follow production sheets demonstrating accuracy in weighing, measuring, and portioning of food. * Take temperatures of hot foods prior to mealtimes and record on production sheets. * Assists supervisor with leadership responsibilities as assigned. * Arrive to work on time and in proper uniform. * Set-up steam tables and clean at end of meal. * Arrange food onto plates in an attractive and efficient manner. * Report all discrepancies to supervisor in a timely manner. * Open or close kitchen. Put food away, date items, label all leftovers as well as lock or unlock refrigerator, freezer and stockroom. * Follow all proper safety and sanitation guidelines as described by organization and health department standards. * Work well under pressure in a fast-paced environment. * Be a positive role model with ability to train prep cooks and dietary aides. * Work collaboratively with employees to create a climate that promotes teamwork. * Maintain a professional and courteous approach with the residents. * Understand and support Resthaven policies and procedures. * Assumes all other position related responsibilities as assigned. Knowledge, Skills & Abilities: * Ability to operate standardized cooking equipment and dishwashers. * Understanding and working knowledge of proper techniques for food preparation, including modified diets. * Ability to read and follow written and verbal instructions. * Communicates effectively and tactfully, while recognizing age, cultural orientation, needs, abilities and physical condition. * Ability to establish and maintain effective and professional working relationships with residents, families, visitors, and employees. * Well organized and attentive to detail. * Ability to manage time productively. Education, Training, Experience: * High school diploma or successful completion of a GED preferred. * One to two years of food preparation experience in a commercial or institutional setting. * Exposure to working with the senior adult population desired. * Attends all required in-service training and departmental meetings. Required Licenses, Registration, and/or Certifications: * Ability to obtain Serve Safe Certification. Nonessential Responsibilities: * Practice high standards of ethics, honesty, and accuracy. * Ensure resident/customer satisfaction. * Flexible schedule with ability to work weekends and holidays. Physical Demands: * The employee is required to stand or walk for extended periods of time; handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; carry, pull, push, twist, turn, bend, stoop, kneel, or crouch; smell; talk and hear. * The employee must be able 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. Work Environment: While performing the duties of this job, there is a potential for sudden extreme changes in temperature. Employees are subject to burns, cuts and the possibility of falls on slippery floors. The noise level in the work environment is usually moderate. Requests for reasonable accommodations may be made through Human Resources to enable individuals with disabilities to perform the essential functions. Why Join Resthaven? A supportive and mission-driven work culture Opportunities for growth, leadership, and development A chance to make a real impact in the lives of residents every day

Hours: **SWING SHIFT** (Full -Time Monday - Friday / every other weekend & some holidays) We have the great privilege of helping patients and families re-build their lives. It's extraordinarily meaningful work and the reason we greet the day with optimism and anticipation. When patients “Ask for Mary,” they experience a culture that has been sculpted for more than a century. Our hallmark is to carefully listen to patients and innovatively serve them. This is true of every employee, from support staff and leadership, to clinicians and care providers. Mary Free Bed is a not-for-profit, nationally accredited rehabilitation hospital serving thousands of children and adults each year through inpatient, outpatient, sub-acute rehabilitation, orthotics and prosthetics and home and community programs. With the most comprehensive rehabilitation services in Michigan and an exclusive focus on rehabilitation, Mary Free Bed physicians, nurses and therapists help our patients achieve outstanding clinical outcomes. The growing Mary Free Bed Network provides patients throughout the system with access to our unique standard of care. Mission Statement Restoring hope and freedom through rehabilitation. Employment Value Proposition At Mary Free Bed, we take pride in our values-based culture: Focus on Patient Care. A selfless drive to serve and heal connects all MFB employees. Clinical Variety and Challenge. An inter-disciplinary approach and a top team of professionals create ever-changing opportunities and activities. Family Culture. We offer the stability of a large organization while nurturing the family/team atmosphere of a small organization. Trust in Each Other. Each employee knows that co-workers can be trusted to make the right decision for our family, patients, staff, and community. A Proud Tradition. Years of dedicated, quality service to our patients and community have yielded a reputation that fills our employees with pride. Summary The Prep Cook is responsible for preparing food and serving customers in accordance with applicable federal, state, and local standards, guidelines, and regulations. The Prep Cook is also responsible for operating and cleaning equipment. The focus of the Prep Cook is to prepare the items on production sheets, complete all documentation, reporting, and logs for the meal services to serve customers in an efficient and friendly manner in accordance with the organizational mission statement, values, and goals. Essential Job Responsibilities Obtains daily production schedule and preparation requirements from the Chef. Prepares items on production sheets, following established quantities and recipes. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality. Operates and cleans equipment per department procedures after each use. Stores, labels and dates all food items according to policy and HACCP guidelines. Completes all required documentation, reports, and logs Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Takes orders from customer and prepare items requiring short preparation time. Serves customers in an efficient and friendly manner. Completes orders from steam tables and grill and serves customers at multiple stations. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. Operates and cleans equipment per department procedures after each use. Stores, labels and dates all food items according to policy. Follows HACCP guidelines to ensure quality and safety of food supply. Resolves customer concerns. Other job duties that may be assigned. Customer Service Responsibilities Demonstrate excellent customer service and standards of behaviors as well as encourages, coaches, and monitors the same in team members. This individual should consistently promote teamwork and direct communication with co-workers and deal discretely and sensitively with confidential information. Responsibilities in Quality Improvement Contribute by identifying problems and seeking solutions. Promote patient/family satisfaction where possible; participates in departmental efforts to monitor and report customer service. Essential Job Qualifications High school diploma or GED equivalent required Communication and customer service skills, good hand-eye coordination Ability to follow written and oral directions Ability to use standard measures required Preferred Job Qualifications 1 - 6 months related experience and/or training; or equivalent combination of education and experience. Food Handler's Permit by applicable state and county. ServSafe training and certificate as required by applicable state and county. Physical Requirements for Essential Job Qualification Levels: None (No specific requirements) Occasionally (Less than 1/3) Frequently (1/3 to 2/3) Majority (More than 2/3) Remain in a stationary position: Frequently Traverse or move around work location: Frequently Use keyboard: Occasionally Operate or use department specific equipment: None Ascend/Descend equipment or ladder: None Position self to accomplish the Essential Functions of the role: None Receive and communicate information and ideas for understanding: Frequently Transport, position, and/or exert force: Up to 10 pounds: Frequently Up to 25 pounds: Frequently Up to 50 pounds: _____ Up to 75 pounds: _____ More than 100 pounds: _____ Other weight: Up to___ pounds _____ Other: _____ Compensation based on experience, starting from $18.00. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Mary Free Bed Rehabilitation Hospital to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact the Talent Acquisition team at *************************** . Mary Free Bed is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, age, genetic information, veteran status, disability or other legally protected characteristic.

GERALD R. FORD JOB CORPS CENTER LEAD COOK Lead Cook FLSA: Non-Exempt Department: Food Services Reports To: Food Services Supervisor The Lead Cook position provides support for a U.S Department of Labor Job Corps contractor. The Job Corps program is a federally-funded residential training program. The mission of Job Corps is to provide career-based technical and academic training and job placement assistance to program eligible youth ages 16-24. Summary of Duties: The Lead Cook position is responsible for coordinating meal preparation, supervising kitchen and cafeteria activities, and keeping a clean and safe environment. Description of Duties: Provides guidance and support to staff-members assigned to the department. Responsible for the management of food services daily operations. Manages daily staff assignments. Provides documented training to staff. Helps create nutritional menus. Prepares food in accordance with planned menu. Prepares food in large quantities. Ensures the proper storage of usable and non-usable leftovers. Stores food properly. Ensures the maintenance of proper temperature in both hot and cold food items. Ensures compliance with DOL, other federal, state, and local agencies, Corporate and Center standards and expectations. Maintain at least 98% on health inspections. Maintains acceptable standards of personal and area cleanliness when handling and preparing meals. Keeps assigned work area well organized and clean. Cleans, mops, and empties waste when assigned or as needed. Handles food in a sanitary manner, including receipt, preparation, and storage. Promotes a safe and secure environment. Develops written standard operating procedures defining the use of acceptable dietary programs. Inspects equipment for cleanliness and functional operation. Inspects food and food preparation to maintain quality standards and sanitation regulations. Ensures that all safety procedures are followed. Maintains food temperature and other required records. Maintains equipment log. Prepares monthly inventories. Records usage of leftovers. Maintains daily usage logs. Records number of meals served at each mealtime and keeps an account of the number of visitors/staff. Ensures proper equipment use and maintenance. Uses food service equipment including meat slicer, blender, food processor, mixer ovens, grill, knives and other items as necessary. Cleans, sanitizes, and ensures equipment is maintained in good working order. Notifies supervisor when repairs or replacements are needed. Credentials: Education and Experience High School Diploma or equivalent. Three (3) years of related experience. Certifications, Licenses, Registration Valid state driver's license; CPR/First Aid certifications, Gerald R. Ford is an Equal Employment Opportunity Employer.

Join our team at Corewell Health and make a difference in the lives of our patients, guests, and team members through your passion for creating delicious and nutritious food options. As a Cook Lead, you'll be responsible overseeing hot and cold food production. You'll also manage our material handlers and stockers and work closely with other supervisory team members to deliver exceptional food and service. You'll have the opportunity to showcase your culinary skills and make a positive impact on those we serve every day. Essential Functions Assumes total responsibility for all food production in absence of the Supervisor. Organizes and directs the preparation of complex recipes. Assists in planning and documenting menus for all areas of the Nutrition Services department. Ensures daily production schedule is completed and adhered to. Assists in training, orientation and evaluation of employees. Prepares purchase order for the buyer, as appropriate. Develops recipes and menus. Assists supervisor in overseeing areas of operations assigned. Monitors employees to ensure policies/procedures are being adhered to. Addresses employees not following job requirements or proper policy/procedures. Qualifications Required High School Diploma or equivalent Vocational/Technical courses in food preparation 5 years of relevant experience in related field 1 year of relevant experience supervisory CRT-ServSafe Manager - NRA National Restaurant Association Nutritional Services Upon Hire CRT-ServSafe Allergen - NRA National Restaurant Association Nutritional Services Preferred 2 years of relevant experience food preparation in a health care facility About Corewell Health As a team member at Corewell Health, you will play an essential role in delivering personalized health care to our patients, members and our communities. We are committed to cultivating and investing in YOU. Our top-notch teams are comprised of collaborators, leaders and innovators that continue to build on one shared mission statement - to improve health, instill humanity and inspire hope. Join a nationally recognized health system with an ambitious vision of continued advancement and excellence. How Corewell Health cares for you Comprehensive benefits package to meet your financial, health, and work/life balance goals. Learn more here. On-demand pay program powered by Payactiv Discounts directory with deals on the things that matter to you, like restaurants, phone plans, spas, and more! Optional identity theft protection, home and auto insurance, pet insurance Traditional and Roth retirement options with service contribution and match savings Eligibility for benefits is determined by employment type and status Primary Location SITE - Butterworth Hospital - 100 Michigan St - Grand Rapids Department Name Nutrition Butterworth - Grand Rapids Hosp Employment Type Full time Shift Day (United States of America) Weekly Scheduled Hours 40 Hours of Work 5 a.m. to 1:30 p.m. Days Worked Monday to Friday Weekend Frequency Every other weekend CURRENT COREWELL HEALTH TEAM MEMBERS - Please apply through Find Jobs from your Workday team member account. This career site is for Non-Corewell Health team members only. Corewell Health is committed to providing a safe environment for our team members, patients, visitors, and community. We require a drug-free workplace and require team members to comply with the MMR, Varicella, Tdap, and Influenza vaccine requirement if in an on-site or hybrid workplace category. We are committed to supporting prospective team members who require reasonable accommodations to participate in the job application process, to perform the essential functions of a job, or to enjoy equal benefits and privileges of employment due to a disability, pregnancy, or sincerely held religious belief. Corewell Health grants equal employment opportunity to all qualified persons without regard to race, color, national origin, sex, disability, age, religion, genetic information, marital status, height, weight, gender, pregnancy, sexual orientation, gender identity or expression, veteran status, or any other legally protected category. An interconnected, collaborative culture where all are encouraged to bring their whole selves to work, is vital to the health of our organization. As a health system, we advocate for equity as we care for our patients, our communities, and each other. From workshops that develop cultural intelligence, to our inclusion resource groups for people to find community and empowerment at work, we are dedicated to ongoing resources that advance our values of diversity, equity, and inclusion in all that we do. We invite those that share in our commitment to join our team. You may request assistance in completing the application process by calling ************.

Job DescriptionCook Job Summary - 1st Shift 6am - 2pm The Cook is responsible for the daily meal preparation and service at BCM. The specific meal preparation and service is dependent on the scheduling of the different cook positions. Cook Duties and Responsibilities Read all kitchen notes and communication book. Review menus. Prepare meals accordingly. Look ahead - do any prep work needed for the next day's meals. (including removing items from freezer.) Follow special diets, prepare and chart alternates. Guide and help other team members to get everything done for the meals in a timely manner. Ensure that meal time is running orderly and efficiently. Serve and clean up. Store all items/leftovers promptly and appropriately. Label and date everything. Discard any outdated food items. Routinely check inventory and discard any damaged or outdated items. Put away stock from the weekly order as space allows, using the "first in and first out" method. Special projects as assigned. Report all kitchen issues, concerns and questions to Dietary manager. Direct resident food concerns to Dietary manager. Do Task charts daily. Leave detailed notes for all other shifts regarding prep work, alternates and meal service. Remove all trash and ensure kitchen is clean and in order at the end of your shift Cook Requirements and Qualifications Must have at least one year of experience working with senior population. Proven work experience in food service. Multi-tasking and time-management skills, with the ability to prioritize tasks. Must have good references from previous employers. Must be able to pass a background check. Good conversation skills and a friendly demeanor. Able to work independently with little supervision. Reliable, compassionate, and willing to serve others. Must be able to lift up to 50lbs. Byron Center Manor is an EEO employer - M/F/Vets/Disabled Visit us at ***************

Job Description Taking care of dependent persons is worthwhile to work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being a caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. Purpose of this position: Lead cook works with the chef, other cooks, and kitchen employees preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. A lead cook is normally required to work nights, weekends, and many holidays. Qualifications: Experience and training in professional cooking, applicable certification. Must obtain and maintain applicable certification in food service safety and sanitation (such as ServSafe); obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the lead cook needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state-mandated criminal background screening and random drug testing. Essential Functions: Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used, etc. Assures food is served properly, at the correct temperatures, and in an appetizing manner. Monitors food/plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents' achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. Shift supervision of Utility Workers and Server/Prep assistants Immediately reports any malfunction in equipment or physical plant. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft. Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance, and documentation General Responsibilities: Be a goodwill ambassador for this living center Comply with Life Safety policies and periodic “drills” Participate in training opportunities Report safety and health hazards to the Maintenance Supervisor Work cooperatively with others on the same shift and across shifts Report to work as scheduled Treat all residents with dignity and respect Observe residents for any change in condition (physical, emotional, cognitive, or behavioral) Communicate any change in condition to the Shift Supervisor Comply with infection control protocols Compliance with all Resident Rights including confidentiality Compliance with the guidelines stated in the Employee Handbook Compliance with the code of conduct included in the Employee handbook All other duties as may be needed to assure the goals and obligations of this living center are met Physical & Mental Requirements: Able to lift 50 pounds Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. Able to perform physically repetitive work. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. Able to work with strong smells and chemicals Ability to handle pots and pans, stir a variety of textures for extended periods of time. Ability to use telephone and computer (including email) for communication Ability to communicate verbally and in writing with residents, co-workers, and supervisors. Ability to comprehend written and verbal instructions in English Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents Compensation & Benefits: Hourly Wage and benefits as stated in the Employee Handbook. Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review. Annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator. An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities. #INDRS

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef, 2nd Shift, Full-time. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client's needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

BUTCH's Dry Dock is an award winning restaurant located in downtown Holland, Michigan. BUTCH's is family owned and operated and has been servicing the Holland community for 25 years. Job Description BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: * Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. TRINITY HEALTH MISSION STATEMENT AND GUIDING BEHAVIORS Mission: We serve together in Trinity Health, in the spirit of the Gospel, to heal body, mind and spirit, to improve the health of our communities and to steward the resources entrusted to us. The Guiding Behaviors are the behaviors necessary for all of us to achieve our Vision. They are: We support each other in serving our patients and communities. We communicate openly, honestly, respectfully and directly. We are fully present. We are all accountable. We trust and assume goodness in intentions. We are continuous learners. Our Commitment Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.

Taking care of dependent persons is worthwhile to work. Serving others is a lifestyle choice and should not be entered into lightly. Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding. Being a caregiver is a dedicated occupation and is not like any other job. You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care. This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. Purpose of this position: Lead cook works with the chef, other cooks, and kitchen employees preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. A lead cook is normally required to work nights, weekends, and many holidays. Qualifications: Experience and training in professional cooking, applicable certification. Must obtain and maintain applicable certification in food service safety and sanitation (such as ServSafe); obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the lead cook needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state-mandated criminal background screening and random drug testing. Essential Functions: Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef) Properly completes required documentation of temperatures, foods used, etc. Assures food is served properly, at the correct temperatures, and in an appetizing manner. Monitors food/plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents' achieving and maintaining adequate nutrition. Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish. Shift supervision of Utility Workers and Server/Prep assistants Immediately reports any malfunction in equipment or physical plant. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft. Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance, and documentation General Responsibilities: Be a goodwill ambassador for this living center Comply with Life Safety policies and periodic “drills” Participate in training opportunities Report safety and health hazards to the Maintenance Supervisor Work cooperatively with others on the same shift and across shifts Report to work as scheduled Treat all residents with dignity and respect Observe residents for any change in condition (physical, emotional, cognitive, or behavioral) Communicate any change in condition to the Shift Supervisor Comply with infection control protocols Compliance with all Resident Rights including confidentiality Compliance with the guidelines stated in the Employee Handbook Compliance with the code of conduct included in the Employee handbook All other duties as may be needed to assure the goals and obligations of this living center are met Physical & Mental Requirements: Able to lift 50 pounds Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time. Able to perform physically repetitive work. Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures. Able to work with strong smells and chemicals Ability to handle pots and pans, stir a variety of textures for extended periods of time. Ability to use telephone and computer (including email) for communication Ability to communicate verbally and in writing with residents, co-workers, and supervisors. Ability to comprehend written and verbal instructions in English Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents Compensation & Benefits: Hourly Wage and benefits as stated in the Employee Handbook. Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review. Annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator. An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities. #INDRS