Chef jobs in Kettering, OH

Nationwide Hotel and Conference Center is searching for a Chef Tournant to join their team! We offer a competitive wage of $21.00-$25.00 hourly, based on experience, as well as medical, dental, vision, company paid life, 401k with match, STD/LTD, and many more supplemental plans. About Us: At Nationwide Hotel and Conference Center, we're more than just a hotel-we're a destination for corporate events, elegant weddings, and memorable dining experiences. Our 15-acre property includes multiple kitchens, a full banquet operation, and dynamic à la carte service. We're looking for a Chef Tournant to serve as a flexible leader on the line and a cornerstone of culinary excellence throughout the property. Position Overview: The Chef Tournant is a versatile, high-performing culinarian who can step in and run any station in the kitchen with precision and confidence. Reporting to the Sous Chefs, this role acts as a floating leader-ensuring consistency, quality, and speed in both daily service and large-scale events. It's a key position for those ready to take on more responsibility and grow within our award-winning culinary program in a supervisor role. What You'll Do: Cover and support any station in the kitchen (hot line, cold prep, banquets, etc.) Maintain high-level execution across all service styles: plated, buffet, a la carte Support line cooks and ensure consistent food quality and presentation Act as the lead when Sous Chefs are unavailable or on break Communicate with front-of-house and culinary leadership for smooth service Help train new staff and reinforce best practices Monitor food safety, sanitation, and proper prep/labeling procedures Assist with production schedules and event prep as needed Supervise and add input during crucial times of prep and execution. Qualifications: 4+ years of professional cooking experience in a fast-paced, high-volume environment Proven ability to work every station and jump in wherever needed Strong leadership and communication skills Highly organized with excellent time management Banquet or hotel kitchen experience is a strong plus ServSafe Certification preferred Ability to work nights, weekends, and holidays as needed We Offer: Competitive pay ($21-$26/hour) Full medical, dental, and vision benefits 401(k) with employer match Paid time off and holiday pay Complimentary meals during shifts Career development and leadership opportunities A supportive, passionate culinary team and an innovative work environment Want to lead from every station? If you're ready to step up and become a utility player in a high-performance kitchen, we'd love to meet you. Apply today and let's build something great together. Nationwide Hotel and Conference Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

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 POSITION SUMMARY Provide direct and general supervision to culinary team. Direct the daily execution of all assigned kitchen's food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timeliness of food, cleanliness and maintenance, profitability and supervision of staff; ensure compliance with health department regulations while supporting Boyd Gaming's vision, mission and values. ESSENTIAL FUNCTIONS (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels. Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to meet corporate standards and policies. Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment. Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability. Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas. Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons. Ensure periodic quality checks for all products, i.e., temperature checks are conducted. Oversee the monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes. Assist the Executive Chef in banquet menu development and execution. Supervise and coordinate the activities of kitchen staff, including cooks and assistants, to ensure efficient workflow and timely service. Work closely with event planners and catering managers to ensure that all food service aspects align with the events requirements and schedule. Review banquet event orders (BEO's) daily, making note of any changes, and compiling prep sheets for the banquet production team. Maintain inventory control procedures and ensure that the banquet kitchen is prepared for all daily and upcoming events. Plans and manages food quantities and plating requirements for all banquet functions. Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets. Work with Outlet manager and kitchen staff to ensure proper food preparation and timing. Ensure daily line checks are performed. Oversee and ensure all stations are properly stocked and set up. Initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards. Oversee and ensure all kitchen equipment and working conditions are well maintained. Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages. Ensure accurate inventories and menu item price verification is conducted. Participate in long range planning including new menus, equipment, budget planning and renovations. Research and explain back of the house line-item variances for Report of Operations. Write and cost recipes while developing a collection of recipes in a recipe book. Perform all duties including purchasing and menu changes, in adherence to all corporate specifications and company standards and policy. Perform other duties as assigned by management. EDUCATION AND/OR EXPERIENCE REQUIREMENTS: Excellent food technique and cultural knowledge. Ability to adapt to market conditions and desires with a flexible and creative approach to menu design Advanced butchery knowledge Excellent verbal and written communication skills and problem-solving ability Excellent organizational skills Computer literacy to include Excel Spreadsheet and Word experience Ability to multi-task and meet multiple deadlines Ability to calculate, analyze and troubleshoot P&L Ability to demonstrate expertise in performing all positions within the kitchen Demonstrated supervisory experience Degree from certified food service program, apprenticeship, culinary school or equivalent preferred; Minimum of 5 year's experience in a high-volume banquet kitchen and a minimum of 2 year's experience as a Sous Chef or Chef de Partie or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position. 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.

The World Equestrian Center located in Wilmington, OH is currently seeking a Executive Chef to join our team! The Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. This position reports to the Director of Food and Beverage. The Executive Chef manages all culinary operations-This includes Banquets, Full-Service Restaurant, Quick Service Restaurants and Stewarding. The ideal candidate will possess a hands-on management approach, with previous experience in managing multiple outlets and banquet event planning and management. Primary Responsibilities: Write menus for special events across property and coordinate the execution of these events with the Food and Beverage Director. Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met and daily activities are executed according to established operational plan. Assist in the planning and development of menus, ensure correct and consistent preparation and presentation for all food items. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that the kitchen organization, cleanliness and sanitation standards as set forth by the World Equestrian Center, local, state, and federal regulations are in compliance. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met. Attend regular operation meetings to ensure effective coordination and cooperation between departments. Perform other tasks or projects as assigned by senior leadership. Assist in other kitchen outlets as required. This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team members will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: These physical demands represent the physical requirements necessary for a team member to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position. Team member may have to stand, walk, reach with arms and hands, climb or balance, and stoop, kneel, crouch or crawl. Must be able to stand and walk for long periods of time. Must be able to lift to 50lbs, occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity. 5 years of luxury culinary experience. Preferably with a focus on high end banquet events, production, or sporting facilities. Extensive knowledge of the kitchen, its services, facilities, and equipment. Must be detail-oriented with outstanding organizational and communication skills (verbal and written). Desire to continually enhance culinary experience. Must possess excellent computational ability. Must possess basic computer skills. Must have excellent leadership capability and customer relations skills. Must possess excellent teaching, coaching, and training skills. Must be able to perform duties in extreme temperatures. Qualifications, Education, Experience, Skills, and Abilities: The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Executive Sous Chef Latin Inspired Dining Our company is searching for a Professional Executive Sous Chef who is passionate and creative enough to transform them into delicious delights for our guests. If this sounds like the type of Executive Sous Chef position you have been desiring, apply immediately for our location in Liberty Township, Ohio. Bringing a Latin flair to a quaint neighborhood, we've transformed our space from what was once a stable to an exquisite dining experience. Our small, yet flavorful menu brings out the best of Latin American cuisine while putting our own American spin on it. With a fun, unique atmosphere and plates from small to large, there's always something for every guest who enters our doors. If this sounds like the place for you, apply today as a Executive Sous Chef for our location in Liberty Township, Ohio. Title of Position - Executive Sous Chef Job Description: The Executive Sous Chef is the Executive Chef's right-hand person, making sure all menu items are executed with excellence 100% of the time. If there are occasions when the Executive Chef is unable to work, the Sous Chef assumes all duties normally designated to the Executive Chef. The Sous Chef will assist the Executive Chef by contributing to building top line sales and guest counts through the delivery of competitively superior team members and guest experience. The Sous Chef position was designed to help lead the team of culinary professionals to deliver high quality, great tasting food, proper food safety procedures and profitability. The Sous Chef has to be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen. The Sous Chef is often in charge of training new employees, as well. Benefits: Industry Competitive Salary Health / Life Insurance Vacation Time A Dynamic, Fun Work Environment Qualifications: · Three plus years of culinary management experience in a high-volume atmosphere is a requirement for the Sous Chef · A requirement for the Sous Chef is a true passion for the development and mentoring of others · The Sous Chef must be proficient in achieving financial results · Honesty, integrity and a love for customer satisfaction are all qualities that the Sous Chef should possess · The Sous Chef should always be able to provide consistent support to the success of the operation Apply Now - Executive Sous Chef located in Liberty Township, Ohio If you would like to be considered for this position, email your resume to **************************** #ZRTM As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality, has your consent to communicate via SMS text message moving forward. Terms of Service are available at ************************************** Privacy Policy can be found at **************************************** Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

StoryPoint of Cincinnati The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP1

We have an exciting opportunity to join our busy, historic hotel as the Executive Chef. The executive chef oversees all hotel kitchen operations, from menu development and food preparation to staff management and budget control. Key responsibilities include creating seasonal menus, ensuring food quality and safety, managing inventory and food costs, training kitchen staff, and maintaining a clean and sanitary work environment to meet financial goals and guest satisfaction standards. Develop and update innovative, high-quality, and cost-effective menus that align with the hotel's concept and target audience. Hire, train, mentor, and manage the kitchen staff, including cooks and food preparation workers, to ensure high performance and efficiency. Supervise daily kitchen activities, ensuring smooth workflow, consistent quality, and adherence to established standards. Monitor food inventory, manage ordering and supplies, and control food costs to meet budget targets. Uphold the highest standards for food preparation, presentation, and sanitation, ensuring compliance with health and safety regulations. Manage kitchen budgets, control labor costs, and contribute to the hotel's financial performance. Collaborate with front-of-house staff to ensure a seamless guest experience and handle customer feedback and complaints effectively. Prior executive chef experience. Hotel experience preferred. 7 or more years of culinary experience.

Job Description Job Listing: Executive Sous Chef - University of Cincinnati Stadium At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the University of Cincinnati Stadium. The University of Cincinnati Stadium is a state-of-the-art athletic venue serving as the home of the Bearcats football program. The stadium hosts a wide range of events, including collegiate football games, special events, and university gatherings, welcoming tens of thousands of guests each year. The facility features premium seating, club areas, and hospitality spaces, delivering an elevated fan and guest experience. The stadium's operations team is responsible for coordinating food and beverage services, guest services, and event logistics to ensure seamless execution of high-volume events in a fast-paced, dynamic environment. Principal Function: The Executive Sous Chef at the University of Cincinnati Stadium plays a pivotal role in managing the culinary operations for large-scale events and game days. This position requires expertise in high-volume food production, strong leadership skills, and a passion for delivering exceptional dining experiences to fans and guests. The Executive Sous Chef supervises and directs the activities of the Sous Chefs, and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. Essential Responsibilities: Assist the Executive Chef in designing and executing diverse menu offerings for various events, including games, concerts, and special events. Ensure high-quality food preparation and presentation, maintaining stadium culinary standards. Lead, train, and motivate kitchen staff to deliver outstanding service during high-pressure situations. Schedule and manage kitchen personnel, ensuring adequate coverage for events. Oversee daily kitchen operations, including food production, inventory management, and equipment maintenance. Collaborate with other departments (e.g., concessions, catering) to ensure seamless service during events. Monitor food quality and safety standards, conducting regular inspections to ensure compliance with health regulations. Assist in managing food and labor costs, optimizing efficiency while maintaining quality. Plan and coordinate menu execution for special events and high-capacity game days, ensuring timely delivery of all food items. Qualifications/Skills: Culinary degree or equivalent experience in a high-volume kitchen. Minimum of 6 years of experience in a culinary role, with at least 3 years in a supervisory position. Experience in a stadium, arena, or large event catering is preferred. Proficient in various cooking techniques and cuisines, with a focus on crowd-pleasing options. Excellent organizational and time management skills, especially under pressure. Other Requirements: Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!? At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include: Health Savings and Flexible Spending Accounts Life and Disability Insurance Accident, Critical Illness, and Hospital Indemnity Coverage Identity Theft Protection Adoption Assistance Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Job Posted by ApplicantPro

Job Listing: Executive Sous Chef - University of Cincinnati StadiumAt Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the University of Cincinnati Stadium. The University of Cincinnati Stadium is a state-of-the-art athletic venue serving as the home of the Bearcats football program. The stadium hosts a wide range of events, including collegiate football games, special events, and university gatherings, welcoming tens of thousands of guests each year. The facility features premium seating, club areas, and hospitality spaces, delivering an elevated fan and guest experience. The stadium's operations team is responsible for coordinating food and beverage services, guest services, and event logistics to ensure seamless execution of high-volume events in a fast-paced, dynamic environment. Principal Function:The Executive Sous Chef at the University of Cincinnati Stadium plays a pivotal role in managing the culinary operations for large-scale events and game days. This position requires expertise in high-volume food production, strong leadership skills, and a passion for delivering exceptional dining experiences to fans and guests. The Executive Sous Chef supervises and directs the activities of the Sous Chefs, and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. Essential Responsibilities:Assist the Executive Chef in designing and executing diverse menu offerings for various events, including games, concerts, and special events. Ensure high-quality food preparation and presentation, maintaining stadium culinary standards. Lead, train, and motivate kitchen staff to deliver outstanding service during high-pressure situations. Schedule and manage kitchen personnel, ensuring adequate coverage for events. Oversee daily kitchen operations, including food production, inventory management, and equipment maintenance. Collaborate with other departments (e. g. , concessions, catering) to ensure seamless service during events. Monitor food quality and safety standards, conducting regular inspections to ensure compliance with health regulations. Assist in managing food and labor costs, optimizing efficiency while maintaining quality. Plan and coordinate menu execution for special events and high-capacity game days, ensuring timely delivery of all food items. Qualifications/Skills:Culinary degree or equivalent experience in a high-volume kitchen. Minimum of 6 years of experience in a culinary role, with at least 3 years in a supervisory position. Experience in a stadium, arena, or large event catering is preferred. Proficient in various cooking techniques and cuisines, with a focus on crowd-pleasing options. Excellent organizational and time management skills, especially under pressure. Other Requirements:Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!?At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include:Health Savings and Flexible Spending AccountsLife and Disability InsuranceAccident, Critical Illness, and Hospital Indemnity CoverageIdentity Theft ProtectionAdoption AssistanceThank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

Job DescriptionBenefits: Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off We are looking for a Chef de cuisine/Kitchen Manager to head the BOH. The chef will be directed by the Culinary Director in the operation of the overall BOH. Duties include: Ensuring that all food meets the highest quality standards and is served on time. Coordinating kitchen staff, and assisting them as required. Scheduling, Hiring and training staff to prepare and cook all the menu items. Ordering, Stocktaking ingredients and equipment, and placing orders as needed. Enforcing best practices for safety and sanitation in the kitchen. Creating new recipes to regularly update the menu. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues. Chef de Cuisine Requirements: 5+ years of experience in a similar position. In-depth knowledge of food principles and best practices. Passion for creating incredible food that delights and attracts customers. Excellent communication skills and leadership qualities. Ability to thrive in a high-pressure environment. Exceptional standards for cleanliness, health, and safety. Experience managing inventories and stocktaking. Available to work on-call, shifts, after hours, over weekends, and on holidays.

Job Title: Chef De Cuisine / Kitchen Manager Department/Location: Envision Theater Supervisor: General Manager Compensation: Salary Company: Company of theaters, restaurant, and coffee shop. Envision Cinemas is a multi-screen dine in movie theater with mini bowling, restaurant, and private event space. Envision brings back the glory of cinema's past with a modern twist. From our full bar & grille to the push-button service in our modern recliners. Job Description: The Chef De Cuisine(CDC) is key leadership role for the back of house team at Envision Theaters. The CDC will have a major role to play in menu development and will be responsible for maintaining labor and food costs. This position is accountable for kitchen's daily administrative, operational and culinary tasks, including sanitation and safety. Job Qualifications/Requirements: • Previous Kitchen Management and/or Sous Chef experience for a minimum of 1 year • Previous experience in theater or restaurant • Preferred Bachelor's degree in business, or similar field • Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times. • Ability to work with minimal supervision • Must be at least 21 years of age. • Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment. • Be able to reach, bend, stoop and frequently lift up to 50 pounds. • Be able to work in a standing position for long periods of time (up to 10 hours). • Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment. Job Responsibilities: • Hire, train, retain and develop BOH team under supervision of General Manager. • Direct supervision of the Sous Chefs and BOH Supervisors • Ability to drive BOH operations to success. • Spot checks food requisitions for the various cooking stations and ensure that have been executed to standards of Envision Theaters. • Assures execution of staff training programs • Extensive knowledge of safety, sanitation, and food handling procedures. Check freshness and quality of ingredients; ensure compliance with sanitation regulations and safety standards • Assures staffing levels and management coverage is appropriate to meet the needs to the business and maximize the customer experience. • Initiates repair and maintenance on building, property and equipment according to Company policy and under supervision of General Manager. • Select and develop Sous Chefs and BOH supervisors for more responsibility or internal promotability into management program. • Takes over the ownership of the kitchen. • Supervise the proper garnishing and presentation of food. • Ensures execution of all employee recognition and incentive programs are documented. • Promotes positive employee relations including effective delegation of managerial duties, fostering high staff morale, upholding operation standards, and execution of the performance management process. • Optimize financial results (drive sales and control costs) • Analyze financial reports and develops action plans to grow revenue and control expenses in order to meet or exceed annual budgets. • Maintain systems which insure overall fiscal responsibility for inventory, etc. • Responsible for all aspects of the operation including theater, food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives. • Consistently meet the standard for the guest experience • Deliver an unparalleled guest experience through the best combination of food, drinks and movies in an ideal environment. • Maintain a safe and secure environment for all guests and staff • Continuously improve operation execution through attention to detail and adherence to our operating standards and philosophies. • Excellent teaching and coaching skills • Holds self-accountable for high personal standards of conduct and professionalism • Appreciation of diversity (thought, ethnic, gender, etc.) • Monitoring Risk Management as it pertains to the theatre, i.e., employee and patron safety, loss prevention, emergency situations, and the proper handling, reporting and investigating of accidents. • Innovative and strategic thinker • Strong statistical inclination, able to synthesize data into concise business tactics • Innate ability to inspire team • Complete financial and personnel/payroll related administrative duties accurately, on time and in accordance with company policies. • Perform daily, opening, mid and closing operations duties. • Must improve and create action plans for each EcoSure Audit Benefits/Perks: • Competitive Salary • Vacation • Health Insurance • Quarterly Lunch Allowance at Envision Theaters • Growth Opportunities • Free Movie Tickets

The Chef de Cuisine will collaborate closely with the Executive Chef to oversee operations across three distinct culinary outlets within the casino property. This role involves managing daily kitchen activities including staff supervision, training, and ensuring exceptional customer service. Responsibilities also include inventory control, financial oversight, and strict adherence to safety and quality standards. The ideal candidate will bring extensive experience in high-volume production environments, particularly in managing large-scale events such as banquets and special functions. Key Responsibilities: · Hire, train, schedule, and manage restaurant staff, including performance evaluations and disciplinary actions. · Align daily operations with departmental goals and budgets; adjust staffing and prep levels based on business needs. · Oversee all kitchen operations, ensuring food quality, presentation, and timely service meet corporate standards. · Support the Executive Chef with budgeting, scheduling, menu planning, and accountability systems. · Maintain clear communication between front and back of house teams. · Manage daily prep, specials, inventory, and production levels based on sales trends. · Coordinate with event planners and catering managers and review banquet event orders (BEO's) to ensure banquet execution aligns with expectations. · Monitor inventory, food quantities, and equipment readiness for all banquet functions. · Ensure daily line checks are performed. · Control food and labor costs, verify menu pricing, and maintain accurate inventories. · Ensure all stations are stocked and equipment is in good working condition. · Participate in long-term planning, including new menus, equipment, and renovations. · Develop and cost recipes, maintain a recipe book, and ensure compliance with company standards. · Perform additional duties as assigned by management. We are a company committed to creating diverse and inclusive environments where people can bring their full, authentic selves to work every day. We are an equal opportunity/affirmative action employer that believes everyone matters. Qualified candidates will receive consideration for employment regardless of their race, color, ethnicity, religion, sex (including pregnancy), sexual orientation, gender identity and expression, marital status, national origin, ancestry, genetic factors, age, disability, protected veteran status, military or uniformed service member status, or any other status or characteristic protected by applicable laws, regulations, and ordinances. If you need assistance and/or a reasonable accommodation due to a disability during the application or recruiting process, please send a request to ********************.To learn more about how we collect, keep, and process your private information, please review Insight Global's Workforce Privacy Policy: **************************************************** Skills and Requirements · 5+ years of Sous Chef or Chef de Partie experience in multi-outlet environments such as banquets (casino, hotel, or resort preferred) · Proven leadership and supervisory experience in high-volume/large production kitchens · Strong culinary skills, including butchery and diverse food techniques · Ability to demonstrate expertise in performing all positions within the kitchen · Excellent communication, organization, and problem-solving abilities · Must have flexibility in schedule and be able to work both Fridays and Saturdays · Must be able to pass a background check and drug test · High end plated banquet experience · Experience in a casino resort setting · Culinary degree and/or certification

Job DescriptionBenefits: Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off Vintage on Race to Open Downtown Further Concepts and Investors, the hospitality management company behind restaurant Baru and the Voices of America Country Music Festival in West Chester, opening their next concept, Vintage on Race. Vintage on Race will be a mix of the luxury of an athletics club and the warmth of a family bar, walking the line between upscale and comfortable. We are looking for a Chef de cuisine/Kitchen Manager to head the BOH. The chef will be directed by the Culinary Director in the operation of the overall BOH. Duties include: Ensuring that all food meets the highest quality standards and is served on time. Coordinating kitchen staff, and assisting them as required. Scheduling, Hiring and training staff to prepare and cook all the menu items. Ordering, Stocktaking ingredients and equipment, and placing orders as needed. Enforcing best practices for safety and sanitation in the kitchen. Creating new recipes to regularly update the menu. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues. Chef de Cuisine Requirements: 5+ years of experience in a similar position. In-depth knowledge of food principles and best practices. Passion for creating incredible food that delights and attracts customers. Excellent communication skills and leadership qualities. Ability to thrive in a high-pressure environment. Exceptional standards for cleanliness, health, and safety. Experience managing inventories and stocktaking. Available to work on-call, shifts, after hours, over weekends, and on holidays.

Job Description Working at Brassica is much more than just a job. It's the chance to become an important member of a close-knit team, responsible for shaping the experience at a restaurant that makes people happy. It's an opportunity to bring communities together and help them thrive. And it's a way to play a key part in the bigger picture, supporting food practices that elevate local growers and producers and keep the environment healthy. It's also the best place to launch the rest of your working life. Here, you'll gain the practical skills that will make you an outstanding restaurant professional. You'll know how to maintain the highest standards and work in an environment of utmost integrity. And, you'll develop the collaboration, communication, and leadership skills that will serve you throughout your career. If you're - excited about real, local, organic, and artisanal ingredients passionate about cooking from scratch and meticulous about quality open to learning and growing your skills looking forward to being valued as an integral member of a team thinking it would be awesome to be a part of the restaurant Yelp named one of the “top places to eat in the Midwest” - then becoming a Brassica team member might be the perfect job for you. Bring your upbeat energy, can-do attitude, and knack for making people smile. We'll teach you the rest. We want you to be successful here, and will support you with: thorough training in our professional kitchen and on the service line top-notch teammates who'll become close friends an efficient, productive, positive work environment Here's what you'd do: have fun and make being at Brassica something guests look forward to create delicious food alongside a high-energy team use the finest ingredients, including foods from more than twenty Ohio producers prepare our signature sandwiches and salads from scratch show up on time (every time) looking like a polished pro, ready to pitch in and help out act with confidence to ensure our guests love their experience when unique situations arise accurately follow our best known methods, which include processes for interacting with guests, serving, cleaning, and preparing food and beverages move quickly, stand for six to eight hours per day, and lift 50 pounds deliberate over whether to get chicken or falafel when it's time for your shift meal And our team gets great benefits: medical/dental/vision 401(k) paid vacation healthy lifestyle reimbursement free meal with every shift (pretty much everyone's favorite benefit) endless opportunities to grow, challenge yourself, and have a good time doing it All experience levels welcome. Our team loves working here, and we strive to make this a place worthy of them. Here's what some of them had to say: “ Our managers want to hire people for who they are. They want genuinely good people working for the company, and want to know you as a person more than just an employee.” “We have high expectations. There are no shortcuts here. It's cool that we all have the same work ethic like that.” “We're the only place I know that does really good, really fresh food fast. I'm so proud that we're the number one restaurant in Columbus.” “Everyone here will try their best to help you. They listen to you. The whole team wants to make sure you're set up for success. You're going to be working with great people.” We use eVerify to confirm U.S. Employment eligibility.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: TPC River's Bend Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

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No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a part time Chef at O'Neill's Bromley , you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at O'Neill's. From breakfast to big nights out, our teams are the local legends. The atmosphere is electric, the food hearty, and the Guinness always flowing. So, if you're up for the craic, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Job Description Other Forms of Compensation: Full Benefits, 401K, and PTO At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We are pleased to continue our culinary growth at Maimi University in Oxford, Ohio. Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II. You will be a lead culinarian within our dining programs. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1462615 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking an Executive Chef for the University of Cincinnati in Cincinnati, OH. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff, which is achieved by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs. 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 implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;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 BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Innovative and creative Catering background;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description We have an exciting opportunity to join our busy, historic hotel as the Executive Chef. The executive chef oversees all hotel kitchen operations, from menu development and food preparation to staff management and budget control. Key responsibilities include creating seasonal menus, ensuring food quality and safety, managing inventory and food costs, training kitchen staff, and maintaining a clean and sanitary work environment to meet financial goals and guest satisfaction standards. Responsibilities: Develop and update innovative, high-quality, and cost-effective menus that align with the hotel's concept and target audience. Hire, train, mentor, and manage the kitchen staff, including cooks and food preparation workers, to ensure high performance and efficiency. Supervise daily kitchen activities, ensuring smooth workflow, consistent quality, and adherence to established standards. Monitor food inventory, manage ordering and supplies, and control food costs to meet budget targets. Uphold the highest standards for food preparation, presentation, and sanitation, ensuring compliance with health and safety regulations. Manage kitchen budgets, control labor costs, and contribute to the hotel's financial performance. Collaborate with front-of-house staff to ensure a seamless guest experience and handle customer feedback and complaints effectively. Qualifications: Prior executive chef experience. Hotel experience preferred. 7 or more years of culinary experience. About Company A downtown Cincinnati icon since 1931, the Netherland Plaza's authentic French Art Deco architecture and design are recognized as a National Historic Landmark. We offer three unique ballrooms and a host of adjoining, bespoke spaces to meet a variety of event needs. We are located in the heart of the city center, just steps from theaters, museums, blue-chip corporate headquarters, and stadiums. In addition, our restaurant and lounge offer an amazing ambiance to enjoy a crafted cocktail, a small bite, or a lavish meal.