Chef jobs in Kansas - 239 jobs

Child Nutrition Services/Chef Culinary Trainer Date Available: When Filled Closing Date: When Filled Child Nutrition - Chef-Culinary Purpose Statement Basic responsibilities include supervising the production of nutritious, quality foods at all school sites in order to assure the attainment of the Child Nutrition Mission. This job reports to the Director of Child Nutrition Essential Functions Oversee daily operations at central kitchen Assures safe and sanitary preparation of foods at central kitchen and all school sites through training and site supervisory visits. Monitors and controls food costs and reduces waste. Develops and standardizes recipes, assists with menu writing. Trains all Child Nutrition employees on culinary techniques that yield healthier, more flavorful, and more student-favorable foods. Conducts display cooking events at the secondary schools. Helps develop and implement marketing and promotion of special Child Nutrition events at all schools to increase student participation and satisfaction. Evaluates cafeterias for appropriate marketing materials and atmosphere. Conducts student forums to obtain student feedback for future menu options. Assists with nutrition education events and conducts cooking demonstrations for students, parents, and staff. Works with food and equipment distributors to bring new items to the district; tests and evaluates new products, foods and equipment. Develops and establishes business relationships with local farmers to provide more Farm to School fresh products. Assists with development of bid specifications and procurement of foods, supplies, and equipment. Assists with inventory control. Provides feedback and conducts employee evaluations as part of the supervisory team. Works well with both supervisors and other members of the team. Supervises central kitchen and warehouse staff Maintains consistent and punctual attendance. Experience working with racially, culturally, linguistically and economically diverse population. Performs other duties assigned by supervisor or administrator. Other duties may be assigned Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities 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, physical stamina, and/or ability required. SUPERVISORY RESPONSIBILITIES: Supervises the equivalent of ten or more full-time employees. LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write standardized recipes, routine reports and correspondence. Ability to speak effectively before parents, staff and students. MATHEMATICAL SKILLS: Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Ability to quantify recipes and scale up and down between pounds, ounces, grams etc. REASONING ABILITY: Ability to apply common sense understanding to carry out written and oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS and ABILITIES: Ability to develop effective working relationships with students, staff and the school community. Ability to communicate clearly and concisely, both orally and in writing. Ability to perform duties with awareness of all District requirements and Board of Education policies. 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. 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 may occasionally work in temperatures above 100º. The noise level in the work environment is moderately noisy in both central kitchen and in schools in the cafeteria when in the presence of students/children. While performing the duties of this job, the employee is almost continuously required to stand, talk or hear. The employee may occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, fruit, canned food etc. The employee is occasionally required to reach with hands and continuously repeat the same hand, arm or finger motion many times. Specific vision abilities required in this job include close vision, depth perception, and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: (a) Bachelor's degree in Hotel/Restaurant Administration, Culinary Arts or Nutrition related field with at least three years hands on experience in quantity food preparation, personal management and/or business management is desirable; (b) School food service preferred. Required Testing Certificates and Licenses Continuing Educ. / Training Clearances Criminal Background Clearance FLSA Status Approval Date Salary Grade Exempt Notice of Nondiscrimination Geary County USD #475 does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and/or activities and provides equal access to the Boy Scouts and other designated youth groups. For questions or complaints based on race, color, national origin, sex or age, please contact the USD 475 Executive Director of Personnel Services, 123 N. Eisenhower, Junction City, KS 66441. Telephone: ************. For questions or complaints based on disability, please contact the USD 475 Executive Director of Special Education, 123 N. Eisenhower, Junction City, KS 66441. Telephone: ************.

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.

Requirements: Previous experience working as a Sushi Chef or in a similar role preferred, but not required. We have a thorough training program to prepare individuals with superior knife skills for success in the role. Excellent communication skills, both verbal and written. Ability to follow instructions accurately and efficiently. Capacity to work in a fast-paced environment while maintaining food quality and sanitation standards. Must be able to work flexible hours, including evenings, weekends, and holidays. Responsibilities: Prepare sushi dishes according to recipes and specifications. Ensure the quality and freshness of ingredients used. Maintain cleanliness and organization of the sushi bar and kitchen area. Adhere to food safety and sanitation standards at all times. Collaborate with kitchen team members to ensure timely and efficient service. Assist in inventory management and ordering of sushi ingredients. Provide excellent customer service and interact with guests in a friendly and professional manner. Why join Flagship Restaurant Group? Flagship Restaurant Group is an ever-evolving company empowering our people to follow their passion in the hospitality industry Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience We provide a comprehensive training program in a fun, exciting environment where you ll thrive Delicious dining discounts you can share with friends and family at all our locations Our full-time employees are eligible to enroll in our comprehensive benefits package that includes dental, vision, and life insurance We create excitement around our team member s milestones and achievements At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientations, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion. Flagship Restaurant Group is an Equal Opportunity Employer Flagship Restaurant Group participates in the E-Verify program Learn more about us! flagshiprestaurantgroup.com

Job Description Two Olives restaurant is the culmination of our family's life making great food, at some of Wichita's most breakthrough establishments. We balance natural ingredients with exciting flavor combinations and bold choices. We use the freshest ingredients and source local where available to make up a scratch menu for those who care about the quality of their food and where it comes from. JOB PURPOSE: The station chef oversees a section of the kitchen and prepares menus in collaboration with colleagues. ESSENTIAL DUTIES AND RESPONSIBILITIES • Prepare, cook, and present dishes within your specialty • Ensure adequacy of supplies at the cooking stations • Prepare ingredients that should be frequently available (vegetables, spices etc.) • Follow the guidance of the executive chef and have input in new ways of presentation or dishes • Optimize the cooking process with attention to speed and quality • Enforce strict health and hygiene standards • Help to maintain a climate of smooth and friendly cooperation • Monitoring portion and waste control to maintain profit margins • Provide acts of leadership to junior chefs including training coaching, guidance, and leading by example QUALIFICATIONS • Proven experience in a chef role • Culinary school training preferred

“After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. It's home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents' quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work.” -Arrow Team Member Position-Sous Chef Position Type: Full Time Location: Olathe, Kansas Our starting wage for Sous Chef is: $24.00-27.00 per hour! Shift Schedule- Sunday-Thursday 11:30am-7:30pm Come join our team at The Crestone Senior Living located at 21810 W 119th St. Olathe, Kansas 66061! We are looking for someone (like you): To Be a Gustatory Genius: Ensure food items are prepared to Culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. To Be a Kitchen Curator: Supervise and inspect all aspects of Culinary service, including logs, cooking equipment, storage rotation, and food service regularly to ensure they are up-to-date, clean, and sanitary. To Be a Culinary Captain: Lead team in day-to-day operations through engagement, maintaining expectations, coaching and accountability. What are we looking for? You must be at least eighteen (18) years of age. You may have at least three (3) years of experience in senior housing or related field (preferred, not required). You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You have completed formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience. You are comfortable creating, modifying, and printing word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. You are able to send, receive, and forward email. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment. Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at The Crestone Senior Living? Please visit us via Facebook: ********************************************* Or, take a look at our website: ******************************** Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************ . Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 34 properties currently in 6 states (Missouri, Kansas, Iowa, Illinois, Ohio, Arkansas) and employs nearly 2,200 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age, or handicap, except as limited by state and federal law. Keywords: chef, sous chef, kitchen manager, chef manager, cook, restaurant, food service, chef's assistant, culinary, food manager, dietary cook

Role OverviewSodexo Campus Services is looking for an Executive Chef 2 for McPherson College in McPherson, KS. The Executive Chef will be responsible for providing culinary leadership for the campus. The Executive Chef 2 will report to the General Manager and will oversee the culinary operation for Resident dining, catering, concessions, and retail operations. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives*Relocation is available. *What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting ensure Sodexo Culinary standards including recipe compliance and food quality are implementedhave the ability and willingness to develop and motivate team members to embrace culinary innovations ensure food safety, sanitation and workplace safety standard compliancehave working knowledge of automated food inventory, ordering, production and management systems 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 Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trendsexcellent leadership and communication skills with the ability to maintain the highest of culinary standardsstrong coaching and employee development skillshave a passion for food and innovation. 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 DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

Assist in the operation of assigned Food & Beverage outlets, which may include the following: Bakery, Banquet, Bingo Snack Bar, Buffet, Buffalo Grill, Team Member Dining Room (EDR), Steakhouse, and Stewarding. To include meal service, supervision of the staff, food & supply ordering, kitchen organization and efficiency. ESSENTIAL DUTIES AND Responsibilities: * Supervises the production of daily prepared items in the assigned Food & Beverage kitchens * Develops and maintains a positive work environment throughout assigned Food & Beverage areas * Communicates and works closely with front of the house and back of house management to ensure a quality Team Member-guest experience * Provides adequate training and tools for Team Members so they may effectively perform necessary job duties * Responsible for assisting with the hiring and development of personnel while ensuring an adequate level of labor is used to perform the required level of service * Understands and administers performance appraisals, sets performance expectations and provides coaching and operational support for Steakhouse kitchen staff * Meets the attendance guidelines as outlined in the Prairie Band Casino & Resort Team Member Handbook * Prepares various menu items and garnishes accordingly * Responsible for the efficient and economical utilization of all products and by-products to facilitate a lower food cost * Assists the Steakhouse Manager with specials of the day and banquet preparations * Inspects the following day's menus and writes out food requisitions for necessary food portions * Responsible for checking the methods of food preparation, sizes, portioning and garnishing of food * Assists in cooking and carving meats and difficult dishes during rush periods * Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same * Responsible for adhering to standard recipes * Other duties as assigned KNOWLEDGE, SKILLS, AND EXPERIENCE: Required * High School Graduate * Two years of Culinary Arts School or equivalent technical training in Food & Beverage * Five years of restaurant industry work, including three years progressive supervisory experience in food production in a gaming, hotel, or chain restaurant environment with P&L responsibilities * Budget and P&L knowledge and experience * Familiarity with Microsoft Office products and basic office equipment * Knowledge of food and labor costs * Must demonstrate strong verbal and written communication skills * Professional appearance as outlined in the Prairie Band Casino & Resort Team Member Handbook * Must be able to work independently and as a member of a team * A record of satisfactory performance and reliability in all prior and current employment PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: * Physically mobile with reasonable accommodations * Respond to visual and aural cues * Must be able to read, write, speak, and understand English * Operate in mentally and physically stressful situations, required * Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment Indian Preference Exercised Prairie Band Casino & Resort reserves the right to make changes to the above s whenever necessary. As part of Prairie Band Casino & Resort's hiring process, candidates will be required to go through a due diligence process to validate their application information and suitability, prior to an employment offer being extended. This process may include, but is not limited to: reviewing employment applications or resumes, performing pre-employment testing and background investigations, conducting interviews and reference checks, and checking licensing and certification. Assist in the operation of assigned Food & Beverage outlets, which may include the following: Bakery, Banquet, Bingo Snack Bar, Buffet, Buffalo Grill, Team Member Dining Room (EDR), Steakhouse, and Stewarding. To include meal service, supervision of the staff, food & supply ordering, kitchen organization and efficiency. ESSENTIAL DUTIES AND Responsibilities: * Supervises the production of daily prepared items in the assigned Food & Beverage kitchens * Develops and maintains a positive work environment throughout assigned Food & Beverage areas * Communicates and works closely with front of the house and back of house management to ensure a quality Team Member-guest experience * Provides adequate training and tools for Team Members so they may effectively perform necessary job duties * Responsible for assisting with the hiring and development of personnel while ensuring an adequate level of labor is used to perform the required level of service * Understands and administers performance appraisals, sets performance expectations and provides coaching and operational support for Steakhouse kitchen staff * Meets the attendance guidelines as outlined in the Prairie Band Casino & Resort Team Member Handbook * Prepares various menu items and garnishes accordingly * Responsible for the efficient and economical utilization of all products and by-products to facilitate a lower food cost * Assists the Steakhouse Manager with specials of the day and banquet preparations * Inspects the following day's menus and writes out food requisitions for necessary food portions * Responsible for checking the methods of food preparation, sizes, portioning and garnishing of food * Assists in cooking and carving meats and difficult dishes during rush periods * Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same * Responsible for adhering to standard recipes * Other duties as assigned KNOWLEDGE, SKILLS, AND EXPERIENCE: Required * High School Graduate * Two years of Culinary Arts School or equivalent technical training in Food & Beverage * Five years of restaurant industry work, including three years progressive supervisory experience in food production in a gaming, hotel, or chain restaurant environment with P&L responsibilities * Budget and P&L knowledge and experience * Familiarity with Microsoft Office products and basic office equipment * Knowledge of food and labor costs * Must demonstrate strong verbal and written communication skills * Professional appearance as outlined in the Prairie Band Casino & Resort Team Member Handbook * Must be able to work independently and as a member of a team * A record of satisfactory performance and reliability in all prior and current employment PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: * Physically mobile with reasonable accommodations * Respond to visual and aural cues * Must be able to read, write, speak, and understand English * Operate in mentally and physically stressful situations, required * Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment Indian Preference Exercised Prairie Band Casino & Resort reserves the right to make changes to the above job descriptions whenever necessary. As part of Prairie Band Casino & Resort's hiring process, candidates will be required to go through a due diligence process to validate their application information and suitability, prior to an employment offer being extended. This process may include, but is not limited to: reviewing employment applications or resumes, performing pre-employment testing and background investigations, conducting interviews and reference checks, and checking licensing and certification.

SHIFT: MONDAY TO FRIDAY - 7am to 4pm - NO NIGHTS OR WEEKENDS Build a brighter future for all children. As the Food Service Teacher of Primrose School of Blue Valley, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve.You'll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Make a difference every day. Encourage healthy eating habits through delicious and nutritious foods. Maintain a keen awareness of children who have allergies and food restrictions. Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. Follow the daily menu prepared in collaboration with or by the Director. Assist with ordering food and calculating the amount needed. In order to inspire children to eat healthy, you need a school that inspires you.Primrose Schools is a mission-driven brand, and at Primrose School of Blue Valley, there are not only opportunities for professional development and growth but also for giving back to your local community through Spring Fling and charity events.As the leader in early education and care, our research-informed Balanced Learning approach provides teachers with the tools and guidance to accommodate children's natural curiosity and to fully support each child while building problem-solving skills and confidence. We are continuously working toward our mission of building a brighter future for all children-not only those who are able to attend a Primrose school-and every member of our organization plays a critical role in accomplishing that mission. Let's talk about building a brighter future together. Compensation: $16.00 per hour

Q39 is Growing - Join Our Leadership Team! Kansas City's award-winning BBQ is expanding! We're opening a new location in Lawrence, Kansas, and we're building an exceptional management team to help us bring our passion for world-class BBQ and scratch-made, chef-inspired cuisine to even more guests. About the Role At Q39 BBQ, we're all about chef-driven, competition-style barbecue. As Sous Chef, you'll be the right hand to our Restaurant Chef, ensuring that every plate of brisket, ribs, chicken, and beyond meets our high standards. This role is about leadership, consistency, and passion for the craft - from the smoker to the service line. Key Responsibilities Assist in daily kitchen operations, including prep, cooking, plating, and quality control. Supervise and mentor line cooks, prep cooks, and kitchen staff. Ensure consistency in recipes, flavor profiles, and presentation standards. Monitor food inventory, ordering, and proper storage. Uphold health, safety, and sanitation standards in all areas of the kitchen. Collaborate with the Executive Chef on menu development and specials. Step into the lead role when the Executive Chef is absent. Support training of staff in BBQ techniques, kitchen safety, and efficiency. Qualifications Requirements: Minimum 3 years of experience in a full-service, high-volume restaurant management role. Strong leadership and coaching skills with proven ability to manage and develop teams. Demonstrated knowledge of FOH operations, guest service standards, and cost controls. Effective communicator with excellent problem-solving and conflict-resolution skills. Ability to multitask and remain organized in a fast-paced, dynamic environment. Strong working knowledge of food safety, sanitation, and service procedures. Comfortable standing and moving for extended periods; able to lift up to 30 pounds. Team-oriented, professional, and aligned with Q39's hospitality-driven culture.

Sous Chef will be second in command in our kitchen, following our Head Chef's specifications and guidelines. Sous Chef will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. This is a salaried position, salary commensurate with the experience of the applicant. Benefits include accrued PTO, health, dental, and vision insurance, and a simple IRA plan. RESPONSIBILITIES: Fill in for the Head Chef in planning and directing food preparation when necessary. Ensure that the kitchen operates in a timely way that meets our quality standards Taking charge of kitchen opening, closing and other side duties as directed by the Head Chef Verifying that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly Comply with and enforce sanitation regulations and safety standards Effectively manage the kitchen staff, motivate them and assign duties fairly Familiarity with the best practices in the hotel and catering services industry Knowledge of health and safety standards and that hygiene standards are exceeded Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meets departmental appearance/quality standards. Food cost control and inventory. Provide monthly inventory on 1st day of month. Review with Head Chef and email to the General Manager. Order all food for restaurant and catering events as well as hotel items (ie bottled water, toilet paper). If you can't eat it, let the Head Chef know what you need and we will order from another vendor. Maintain a positive and professional approach with coworkers and customers. Qualifications Applicants should have at least 2 years of experience as a Sous Chef, Culinary related certificate or food service management at a busy restaurant or hotel kitchen. Ability to work evening hours, weekends, and holidays Ability to multitask and work quickly under pressure Ability to foster teamwork Knowledge of health and safety standards Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Advanced verbal and written communication skills Familiar with industry's best practices Working knowledge of various computer software programs (MS 365 Office, restaurant management software, POS)

Sous Chef Reports to: Executive Chef Directs: Line Level Culinary Status: Exempt SUMMARY : Performs advanced food preparation in a fine dining restaurant along with supervision of kitchen staff. RESPONSIBILITIES: Responsible for the entire operation of the kitchen in absence of the Executive Chie, including: • Providing management and support to the kitchen staff, ensuring efficiency in the daily operation. • Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property. • Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards. • Troubleshooting unexpected or unusual situations in the kitchen. • Food cost control and inventory. • Discussing daily food cost reports with key kitchen and F&B staff. • Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards. • Coordinating with support departments for acquisition of needed goods and services. • Ensuring sufficient staffing levels are scheduled to accommodate business demands. • Following and enforcing all applicable safety procedures specified for kitchen and food services areas. • Maintaining a high level of cleanliness in the kitchen facilities. • Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. • Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly[1]defined goals and objectives. • As part of the management team, displaying an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. • Accepting projects and responsibilities as assigned by the Executive Chef and completes in a timely manner. • Remaining at all times appropriately groomed per company grooming standards and wearing the uniform provided. QUALIFICATIONS: • Must possess basic reading, writing, mathematical, and computer skills. • Ability to read and follow recipes • At least 2 years high-volume cooking experience with extensive knowledge in fine dining restaurant service. • Food safety knowledge • Strong interpersonal and communication skills involved in culinary training. • Ability to be a self-starter with strong organizational skills • Knowledge of the Back of House operations and ability to supervise others. PHYSICAL DEMANDS: While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25- 50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. WORK ENVIRONMENT : While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud. REQUIRED PERSONAL PROTECTIVE EQUIPMENT : Closed toe, non-canvas and non-skid soled shoes

Job Description T'Geaux Cajun in Wichita, KS is looking for a few sous chefs to join our team. We are located on 8977 W Central. Our ideal candidate is self-driven, ambitious, and engaged. We are running both morning and evening shifts, so plenty of hours available. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Must have reliable transportation Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines (including knife skills and cleaning) Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you.

Prepare and display foods for sale in accordance with company standards and policies. Wait on customers and provide customer services. Demonstrate the company's core values of respect, honesty, integrity, diversity, inclusion and safety.Based in Hutchinson, Kansas, Dillons merged with The Kroger Company in 1983. Today, we're proudly serving Dillons customers in over 60 stores throughout Kansas. As part of the Kroger family of companies, we take pride in bringing diverse teams with a passion for food and people together with one common purpose: To Feed the Human Spirit. With a history of innovation, we work tirelessly to create amazing experiences for our customers, communities AND each other, with food at the heart of it all. Here, people matter. That's why we strive to provide the ingredients you need to create your own recipe for success at work and in life. We help feed your future by providing the value and care you need to grow. If you're caring, purpose-driven and hungry to learn, your potential is unlimited. Whether you're seeking a part-time position or a new career path, we've got a fresh opportunity for you. Apply today to become part of our Dillons family! What you'll receive from us: The Kroger Family of Companies offers comprehensive benefits to support your Associate Well-Being, including Physical, Emotional, Financial and more. We'll help you thrive, with access to: A wide range of healthcare coverage, including affordable, comprehensive medical, dental, vision and prescription coverage, through company plans or collective bargaining agreement plans. Flexible scheduling in full- and part-time roles with paid time off, including holiday and sick pay based on eligibility and length of service. Emotional and financial support with free counseling through our Employee Assistance Program and free, confidential financial tools and coaching with Goldman Sachs Ayco. Valuable associate discounts on purchases, including food, travel, technology and so much more. Up to $21,000 in tuition reimbursement over your career, through our industry-leading Continuing Education program. Vast potential for growth, through an abundance of industry-leading training programs and diverse career pathways. For more information about benefits and eligibility, please visit our Benefits Page ! Minimum Willing and available to work weekends and holidays. Effective written and verbal communication skills. Able to read shelf tags, signs, product labels, training materials, and bulletins. Must work with various cleaning solutions, safely use sharp tools, and carefully operate slicing equipment. Demonstrated aptitude to manage people and organize workloads. Ability to make intelligent decisions quickly. Ability to multi-task, set priorities, present information in a professional manner and work with all levels of the organization. Personal initiative and follow through to completion. Strong communication skills and diplomacy when dealing with people. Ability to work as part of a team in a fast-paced environment and willingness to help all members of the department. Able to tactfully and calmly handle stressful situations and make a positive impression on associates and customers Desired Chinese Kitchen, Food Service, Restaurant, or similar work experience. Past work record reflects dependability and integrity. Understanding of all key components of department operations. For example: managing people, merchandising, inventory management, shrink control, customer services, labor scheduling, and expense control. Knowledge of applicable laws and regulations related to employment practices, safety, and food handling. Prepare and display foods in accordance with company standards, recipes, and policies in compliance with food safety policies and procedures. Maintain proper signage, product rotation, freshness, quantity and quality. Keep sales areas, backrooms, and coolers clean and well organized. Keep carts, tools, and supplies in their designated areas. Keep floors clean, safe, and free from clutter. Wait on customers and counter promptly and cheerfully. Greet customers and provide them with good quality foods. Operate cash register in accordance with company procedures. Increase store sales and profits. Wash and sanitize cookware and utensils in accordance with company and Health Department policies and procedures. Adhere to all company policies and procedures. Must be able to perform the essential functions of this position with or without reasonable accommodation.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $21.85/hour, automatic raise to $22.85/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Salary: Title: Nutrition Provider Position: Full Time / 52 Weeks Supervisor: Assistant Director To ensure the compliance of the performance standards in the preparation, storage, and clean up of meals provided to/by Head Start. Develop and maintain required records and systems, assure food delivery to classrooms and prepare meals per USDA and Head Start standards. To provide nutrition education in the classroom. Essential Job Responsibilities for Nutrition Provider - Performance Indicators Prepare breakfast, lunch, and snacks a day that meet Head Start and USDA nutrition requirements. Plan the work schedule so that food production flows smoothly Develop and follow standardized recipes, and use portion control methods, including the weighing of meal components. Ensure that meals are prepared on schedule. Use initiative, judgment, and creativity in seasoning food, estimating amounts to be prepared, utilizing leftovers, and preparing attractive food. Use food production and food storage procedures that are acceptable to the Registered Dietician Maintain daily menu production records. Prepare monthly menus for program and monthly food lists for parent meetings. Prepare vendor weekly food lists. Assist in maintaining Special Diet list with other staff. Track and assist in ordering food and non-food items and receipts of food service venders Reconcile weekly inventory of food and supplies. Assist in reconciliation of invoices as requested. Responsible for efficient main kitchen operation including giving direction to substitute nutrition providers. Ensure that the kitchen operation needs, issues or problems are communicated to the Assistant Director in a timely and professional manner. Nutrition Provider Respond efficiently and appropriately to the unexpected (staff shortages, equipment malfunctions etc.) while maintaining strict meal schedules Assist in receiving orders from vendors, ensuring that proper items have been delivered. Adhere to sanitation and safety procedures prescribed for the Head Start kitchens, i.e. proper food temperatures, storage and preparation guidelines. Assemble food, dishes, utensils and supplies needed for timely meal preparation. Prepare and sort food for meals. Wash dishes, pots, pans and utensils using approved sanitation methods. Return all items to their proper storage site. Complete routine maintenance of kitchen and equipment, including weekly deep cleaning. Maintain good personal appearance and hygiene. Take monthly food inventory and place order or purchase items needed; give copy to Assistant Director Plan and complete routine cleaning and maintenance of kitchen and equipment. Keep records of food purchases and record quantities of foods prepared on a daily basis. Help to integrate the kitchen into Head Start programs by participating in nutrition education activities. Maintain a cooperative working relationship with Head Start staff and parents. Communicate and problem solve with Assistant Director Attend in-service training and staff meetings. Other duties as assigned Knowledge/Skills/Experience Required Previous experience in a large-scale food production operation. Ability to work independently, Knowledge of quantity food preparation, equipment, and food purchasing. Skill in handling sensitive situations and information in a professional manner. Ability to handle multiple tasks often simultaneously. Significant diagnostic and problem solving skills. Ability to handle highly stressful and sensitive situations in a professional manner. Ability to interpret and implement complex policies and regulations. Ability to work independently and maintain professional boundaries and confidentiality. Ability to exercise tact and discretion in all employee interactions. Ability to stand for long periods of time. Strong organization and time management skills, ability to meet deadlines. Ability to file documents, make copies, faxing, etc. Occasional lifting up to 25 pounds, stooping, bending, standing, and reaching. Valid Driver's License. Employment conditional upon results of the following: Nutrition Provider Job Description Passing Criminal background checks and selection procedures Passing Drug Screen Verifying Reference Check Recent Physical and Negative TB Test CPR / First Aid Certified

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quality and quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Monitor employee performance, provide instruction as needed, and monitor staffing levels. • Personally, and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef. • Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied. • Ensure proper rotation and utilization of stored food to prevent waste. • Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. • Monitors staffing levels, early out requests, and overtime. • Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. • Delegate work assignments to cooks and other kitchen staff. • Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action. • Requisition stock according to business needs/pars. • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Qualifications • One (1) year of experience in the same or similar position preferred. • Must be able to stand and walk for majority of shift. • Must be able to lift, carry, and maneuver up to 40 pounds. • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. • Must have excellent communication skills. • Must be able to obtain/maintain any necessary licenses and/or certifications. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Establishes and ensures adherence to standard operating procedures (SOP's) for back of house (BOH) kitchen operations to include performance standards. Responsible for overseeing the operation of assigned outlet kitchens. Provides direct and active supervision for kitchen staff including but not limited to training development, coaching, documentation and direct work observation. ESSENTIAL DUTIES AND Responsibilities: * Maintains a consistent high level of food quality and guest service while maintaining food, labor and other expenses at budgeted levels * Maintains cleanliness of all back of the house areas * Maintains expenses at budgeted levels, looking to cut costs where possible while still producing a quality product * Keeps equipment in proper working order * Completes financial analysis and reports as assigned * Develops and maintain a positive work environment throughout the BOH kitchen areas * Communicates and works closely with front of the house (FOH) and BOH management to ensure a quality Team Member and guest dining experience * Provides adequate training and tools for Team Members so they may effectively perform essential job functions * Responsible for assisting with the hiring and development of personnel while ensuring an adequate level of labor is used to perform to the required level of service * Understands and administers performance appraisals, sets performance expectations and provides coaching and operational support for assigned outlets * Coordinates with Buffet Manager, Executive Chef, Buffet Chef, Food and Beverage Manager and Food-Beverage Supervisors regarding the menu format * May be involved in cash transactions, either as a breaker or as a replacement for the regularly scheduled cashier during day-to-day activity * Perform duties of Food-Beverage Supervisor as needed or assigned * Meets the attendance guidelines as outlined in the Prairie Band Casino & Resort Team Member Handbook * Adheres to regulatory, departmental and company policies in an ethical manner and encourages others to do the same * Other duties as assigned KNOWLEDGE, SKILLS, AND EXPERIENCE: Required * High school diploma or GED * Two years of Culinary Arts School or equivalent technical training in Food & Beverage * Knowledge of food and labor costs * Professional appearance as outlined in the Prairie Band Casino & Resort Team Member Handbook * Must be able to work independently and as a member of a team * A record of satisfactory performance and reliability in all prior and current employment Preferred * Five years of restaurant industry work, including two years progressive supervisory experience in food production in a gaming, hotel or chain restaurant environment * Knowledge of Asian/Pacific Rim cuisines * Budget and P&L knowledge and experience * Familiarity with Microsoft Office products and basic office equipment PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: * Physically mobile with reasonable accommodations * Respond to visual and aural cues * Must be able to read, write, speak and understand English * Operate in mentally and physically stressful situations * Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment Native American Preference Exercised Prairie Band Casino & Resort reserves the right to make changes to the above job descriptions whenever necessary. As part of Prairie Band Casino & Resort's hiring process, candidates will be required to go through a due diligence process to validate their application information and suitability, prior to an employment offer being extended. This process may include, but is not limited to: reviewing employment applications or resumes, performing pre-employment testing and background investigations, conducting interviews and reference checks, and checking licensing and certification.