Chef jobs in Knoxville, TN

Job DescriptionDescription: We are seeking an experienced and motivated Sous Chef/Cook to join our banquet hall culinary team. The ideal candidate will assist in planning, preparing, and executing high-volume banquet events, ensuring consistent food quality, efficient kitchen operations, and exceptional guest satisfaction. This role requires strong culinary skills, attention to detail, and the ability to work in a fast-paced, team-oriented environment. Key Responsibilities: Assist the Executive Chef in the preparation and execution of banquet menus for weddings, corporate events, and special functions. Supervise kitchen staff during event prep and service; provide direction, training, and support. Ensure all food is prepared and presented according to the banquet standards and event specifications. Maintain high standards of food quality, hygiene, and safety in compliance with health regulations. Coordinate timing and execution of meal service with front-of-house staff. Oversee food storage, inventory rotation, and minimize waste through efficient planning. Maintain cleanliness and organization of the kitchen at all times. Step in and lead the kitchen during the Executive Chef's absence. Requirements: Qualifications: Proven experience as a sous chef or line cook in a banquet, hotel, or high-volume kitchen environment. Culinary degree or equivalent experience preferred but not required. Strong knowledge of food preparation techniques, kitchen safety, and sanitation. Excellent leadership, communication, and time management skills. Ability to work flexible hours, including evenings, weekends, and holidays. Ability to lift up to 50 lbs and stand for extended periods.

How You'll Do It Supervise the team in providing best-in-class culinary experiences Coach and develop the team and drive Associate engagement Delegate tasks Demonstrate Topgolf's Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring Monitor inventory and purchase product Maintain food and labor costs according to budget, with a full understanding of COGS Select and develop recipes to corporate approval Manage standardization of recipes to ensure consistent quality Establish presentation technique and maintain quality standards Plan and cost menus for special events, chef choice menus as directed Ensure proper equipment operation, maintenance and cleanliness Oversee safety and sanitation in the kitchen What We're Looking For Minimum of 5 years in culinary management Proven ability to develop a culinary team Bachelor's degree or related culinary degree preferred Ability to work in a fast paced environment Ability to stand and exert well-paced mobility for the duration of a scheduled shift Ability to stand and walk for extended periods of time Ability to lift items weighing up to 50 lb. Ability to stoop and bend Ability to work in high-temperature conditions (up to 100 degrees) for extended periods of time ADA The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties. EEO Statement Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve. Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law. Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee. Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

We Are Inspired to Serve. Join us! Oversee daily culinary operations and supervise production of daily specials while delegating tasks, spot-checking product for quality, and assisting on the line during peak service times. Assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation. Assumes full responsibility of all culinary operations in the absence of the Executive Chef. ESSENTIAL RESPONSIBILITIES: Food Production, Menu Development, and Delivery: Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, such as for catering menus and holiday parties. Ensures that high quality food items are creatively prepared and presented. Ensures efficient, cost-effective operation and profitability of food production. Consistently maintains and checks standards for quality, cost, eye appeal and flavor. Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. Supports the management of cost controls and control expenditures for the kitchen as well as procurement of kitchen equipment and supplies with guidance from Executive Chef. Resourcefully solve any issues that arise and seize control of any problematic situation. Prepares and serves foods for therapeutic diets according to planned menus. Assists in serving meals, following member's diet and food preferences using proper portion sizes. Participates actively in planning/preparing special occasions and theme meal days. Assists in the preparation, portioning, garnishing, presentation, and safe storage of food. Estimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal. Mentoring Staff: Acts as liaison between Executive chef and all back of house employees including sous chefs, lead cooks, line cooks, dishwashers, and dietary aides. Conduct pre and post shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels. Assist with enforcement of all food safety policies and procedures. Kitchen Compliance and Sanitation: Ensures compliance with all federal, state, and local regulations and policies and procedures (e.g., HACCP, quality assurance, safety, operations, ServSafe, personnel). Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards. Understands, complies, and promotes all policies regarding residents' rights. Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents. Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating. Ensures proper storage of foods and supplies and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks. Ensures that kitchen, equipment, and storage facilities are sanitary, neat, and organized. Attends in-services as required by corporate, state, and federal mandates. EDUCATION AND WORK EXPERIENCE: Required Degree: High school diploma Preferred Degree: Culinary Arts Degree Certificate(s): Required to have current and approved sanitation certification or obtain certification within 6 months of hire. Safe Food Handling certification. Experience: Minimum of three years lead experience as a Sous Chef or equivalent role at a high-volume restaurant. 5+ years' experience managing high volume and fast paced commercial kitchens. 3 + years' experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred. KNOWLEDGE, SKILLS, AND ABILITY: Proficiency in a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment, and procedures. Advanced knife skills. Inventory ordering and waste management skills. Proficient in recipe production. Proficient in multiple stations (Sauté, grill, salad, fry) Ability to not only think on feet but also create, produce, and deliver excellent products on the fly. Demonstrate knowledge of current culinary/market trends and creative food presentation. Must be highly organized and proficient in time management. Proficiency with computers, online purchasing, and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory. Excellent record of kitchen and staff management / lead responsibilities. Must have skill calculating figures and amounts and performing mathematical functions to meet business needs. Ability to communicate clearly with managers, kitchen and dining room staff and guests. Ability to work a flexible schedule including nights, weekends, and holidays. PHYSICAL REQUIREMENTS: May be required to lift or carry equipment or supplies weighing up to 50 pounds. Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others. Ability to work in a kitchen environment. Attention to detail and manual dexterity. Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish-washing machines, and steam tables. May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens. #Dining Compensation Pay Range: $22.40 - $27.76 per hour Reasonable Pay Estimate A reasonable estimate of the pay range for this position is $22.40 - $27.76 per hour. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity. For full time employees, we offer a generous benefits package that includes: Medical, dental and vision insurance Employer paid group term life and disability Paid Time Off (PTO) & six paid holidays 403(b) with a 3% employer match Fitness center use at most facilities. Various voluntary benefits: Life, AD&D Tuition assistance and scholarships Employee assistance program Legal services, home/auto insurance, discount purchasing program Pet Insurance For more information about Covenant Living and CovenantCare at Home, please visit ***************** or *************************** Covenant Living and CovenantCare Home Health and Hospice are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

We Are Inspired to Serve. Join us! Oversee daily culinary operations and supervise production of daily specials while delegating tasks, spot-checking product for quality, and assisting on the line during peak service times. Assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation. Assumes full responsibility of all culinary operations in the absence of the Executive Chef. ESSENTIAL RESPONSIBILITIES: Food Production, Menu Development, and Delivery: Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, such as for catering menus and holiday parties. Ensures that high quality food items are creatively prepared and presented. Ensures efficient, cost-effective operation and profitability of food production. Consistently maintains and checks standards for quality, cost, eye appeal and flavor. Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. Supports the management of cost controls and control expenditures for the kitchen as well as procurement of kitchen equipment and supplies with guidance from Executive Chef. Resourcefully solve any issues that arise and seize control of any problematic situation. Prepares and serves foods for therapeutic diets according to planned menus. Assists in serving meals, following member's diet and food preferences using proper portion sizes. Participates actively in planning/preparing special occasions and theme meal days. Assists in the preparation, portioning, garnishing, presentation, and safe storage of food. Estimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal. Mentoring Staff: Acts as liaison between Executive chef and all back of house employees including sous chefs, lead cooks, line cooks, dishwashers, and dietary aides. Conduct pre and post shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels. Assist with enforcement of all food safety policies and procedures. Kitchen Compliance and Sanitation: Ensures compliance with all federal, state, and local regulations and policies and procedures (e.g., HACCP, quality assurance, safety, operations, ServSafe, personnel). Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards. Understands, complies, and promotes all policies regarding residents' rights. Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents. Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating. Ensures proper storage of foods and supplies and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks. Ensures that kitchen, equipment, and storage facilities are sanitary, neat, and organized. Attends in-services as required by corporate, state, and federal mandates. EDUCATION AND WORK EXPERIENCE: Required Degree: High school diploma Preferred Degree: Culinary Arts Degree Certificate(s): Required to have current and approved sanitation certification or obtain certification within 6 months of hire. Safe Food Handling certification. Experience: Minimum of three years lead experience as a Sous Chef or equivalent role at a high-volume restaurant. 5+ years' experience managing high volume and fast paced commercial kitchens. 3 + years' experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred. KNOWLEDGE, SKILLS, AND ABILITY: Proficiency in a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment, and procedures. Advanced knife skills. Inventory ordering and waste management skills. Proficient in recipe production. Proficient in multiple stations (Sauté, grill, salad, fry) Ability to not only think on feet but also create, produce, and deliver excellent products on the fly. Demonstrate knowledge of current culinary/market trends and creative food presentation. Must be highly organized and proficient in time management. Proficiency with computers, online purchasing, and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory. Excellent record of kitchen and staff management / lead responsibilities. Must have skill calculating figures and amounts and performing mathematical functions to meet business needs. Ability to communicate clearly with managers, kitchen and dining room staff and guests. Ability to work a flexible schedule including nights, weekends, and holidays. PHYSICAL REQUIREMENTS: May be required to lift or carry equipment or supplies weighing up to 50 pounds. Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others. Ability to work in a kitchen environment. Attention to detail and manual dexterity. Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish-washing machines, and steam tables. May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens. #Dining Compensation Pay Range: $22.40 - $27.76 per hour Reasonable Pay Estimate A reasonable estimate of the pay range for this position is $22.40 - $27.76 per hour. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity. For full time employees, we offer a generous benefits package that includes: Medical, dental and vision insurance Employer paid group term life and disability Paid Time Off (PTO) & six paid holidays 403(b) with a 3% employer match Fitness center use at most facilities. Various voluntary benefits: Life, AD&D Tuition assistance and scholarships Employee assistance program Legal services, home/auto insurance, discount purchasing program Pet Insurance For more information about Covenant Living and CovenantCare at Home, please visit ***************** or *************************** Covenant Living and CovenantCare Home Health and Hospice are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

Job Description TerraBella Senior Living is the proud operator of more than 30 plus, amenity-, care- and lifestyle-focused communities located throughout the Carolinas, Virginia, Kentucky, Georgia, and Tennessee. TerraBella communities together account for more than 2200 units and span a full spectrum of senior living and care options, including Active Independent Living, Assisted Living, Memory Care, and available, short-term Respite Care. TerraBella Senior Living is looking for a Cook to join our community Deane Hill Place Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. Benefits: In addition to a rewarding career and competitive salary, TerraBella offers a comprehensive benefits package. Eligible team members are offered a comprehensive benefits package including medical, dental, vision, life and disability insurances, paid time off, and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in TerraBella Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V

Job Description . Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself! Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation's largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare's Best Places to Work since 2012. Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the supervisory or lead level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. BENEFITS FOR OUR TEAM MEMBERS Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) 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. Morrison Healthcare is a member of Compass Group. 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. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Property Description The Park Vista - A Doubletree by Hilton Hotel is a premier mountain resort located in Gatlinburg, Tennessee, offering a unique and picturesque work environment for job applicants seeking a rewarding career in hospitality. Joining the team at The Park Vista means being part of a property known for its stunning views, warm hospitality, and exceptional guest experiences. The hotel offers a range of employment opportunities, from guest services to culinary, events, and more, providing a diverse and fulfilling career path. The Park Vista is dedicated to creating a culture that values teamwork, guest satisfaction, and professional growth. Employees can expect to work in a scenic and welcoming environment, where they can showcase their skills, advance their career, and be part of a team that creates unforgettable memories for guests. Joining the team at The Park Vista presents an exciting opportunity to be part of a renowned mountain resort that is dedicated to delivering exceptional hospitality experiences in the heart of the Great Smoky Mountains. Overview Are you a creative and dynamic Executive Chef looking for a new challenge? We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity to showcase your talent and lead a team in a beautiful and upscale environment. Qualifications 4+ years kitchen management experience 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Good working knowledge of sanitation standards and proper preparation and presentation of F&B Ability to understand financial goals and accomplish them Ability to communicate effectively with the public and other Team Members Proven ability to effectively lead and train a diverse workforce Willingness to set a high standard in the kitchen through leading by example Ability to stand for extended periods of time and lift up to 100 pounds Ability to work extended hours when business necessitates in humid and/or extreme temperatures Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Training & development Vision insurance Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Sous Chef to join our team. The ideal candidate is experienced, detail oriented, and a strong leader. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Monitors inventory and orders ingredients Follow all food safety rules and regulations Scheduling kitchen staff Qualifications: High school diploma/GED Extensive previous culinary experience 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 management and leadership skills

Fresh Ideas * We are hiring immediately for a full time SOUS CHEF position. * Location: Maryville College - 502 East Lamar Alexander Parkway, Maryville, Tennessee 37804. Note: online applications accepted only. * Schedule: Full time; Days and hours may vary. More details upon interview. * Requirements: Prior management experience is required. * Pay Range: $18.00 per hour to $22.00 per hour. Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. Associates at Fresh Ideas 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) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information ******************************************************************************************* About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Fresh Ideas maintains a drug-free workplace.

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time; Days and hours may vary. More details upon interview. Requirements: Prior management experience is required. Pay Range: $18.00 per hour to $22.00 per hour. Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Fresh Ideas 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) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information ******************************************************************************************* About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Fresh Ideas maintains a drug-free workplace.

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities * Ensures culinary production appropriately connects to the Executional Framework * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards * Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food production techniques * Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved * Reward and recognize employees * Plan and execute team meetings and daily huddles * Complete and maintain all staff records including training records, shift opening/closing checklists and performance data * Develop and maintain effective client and guest rapport for mutually beneficial business relationships * Interact directly with guests daily * Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food and labor targets * Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends * Ensure efficient execution and delivery of all culinary products in line with the daily menu * Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items * Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards * Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used * Full knowledge and implementation of the Food Framework * Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase * Ensure proper equipment operation and maintenance * Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Knoxville

Description Senior Cook DIVISION: Food and Beverage DEPARTMENTS: Employee Cafeteria, Food Market, Gordon Ramsay, Brew Brothers GRADE/FLSA STATUS: H12 - Non-Exempt BADGE TYPE/COLOR: Key Permit - Blue REPORTS TO: Sous Chef; Dual Rate Senior Cook SUPERVISES: NA JOB SUMMARY: Prepare food using industry-standard techniques and equipment in compliance with established recipes and standards. Lead the team in completing any assigned task and successfully direct food production on the line and in the back kitchen in the absence of a chef. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Perform lead skills and be able to work any position in the assigned kitchen Act as a shift leader at all times Observe PAR preparation and delivery, along with assisting with interviews and disciplinary actions Input work history entries based on shift information to be approved by departmental leadership Good working knowledge of the uses of bases and flavorings, menu planning, soups, sauces, meat, poultry, seafood, food display, etc. Ensure the proper ingredient supply levels are maintained Ensure products meet all recipe standards Ensure the quality and presentation of food products prepared Perform all station functions necessary in the prep and cooking areas Provide the highest quality of service to guests and Team Members at all times Responsible for maintaining proper production levels Knowledgeable of all phases of food preparation and production methods and measures Complete a task, even if overtime is involved Know and understand all cooking tools and measurement conversions Maintain integrity with food and labor controls Relieve line cooks as needed for proper staffing and breaks Make recommendations for ordering supplies Assist the Chef in many aspects of lead cooking and supervision of a professional kitchen Ability to cooperate and interact effectively with both front and back-of-house personnel Expedite lines in the absence of a Sous Chef Maintain adequate supplies of menu items at all times to maintain food costs Maintain all kitchen areas in a sanitary condition and ensure all equipment is operational Inspect all assigned areas and coordinate cleaning with the Kitchen Steward Inspect all food stations to ensure safety and sanitation Protect all company assets with regard to waste, breakage, and theft Maintain portion consistency and food temperature Direct and train all Cook I and Cook II Encourage all Cooks to improve techniques consistently Ensure food products meet standards and make appropriate changes when necessary Understand local sanitation, health code laws, and weight and measure requirements Ensure all required logbooks and temperature logs are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory, including utensils, cookware, and machinery Share equipment with co-workers Calibrate pH meters and thermometers Ensure service recoveries are executed per guidelines in the absence of a Sous Chef or Food Service Supervisor Able to run the cash register Adhere to internal control regulations in regard to variances Participative member of the team by volunteering and being involved with projects, committees, and task forces, by providing input and suggestions Complete the daily shift checklist that the leader verifies before leaving Ensure completion of end-of-shift duties by other Team Members with support from the Sous Chef or Food Service Supervisor Complete end-of-shift reports, sending them digitally to departmental leadership Perform any other duties as requested by the shift leader Adhere to regulatory, departmental, and company policies/procedures in an ethical manner Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values MINIMUM QUALIFICATIONS: A high school diploma or GED is required One year of Cook II or two years of cooking in a high-volume, quality establishment with culinary experience in a comparable kitchen is required One year of Culinary Arts education, trade certifications, or training is preferred Must demonstrate the following essential knowledge and skills: Knowledge of food preparation and presentation Proficient in the use of Windows-based office software, including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Neat, professional appearance with excellent personal hygiene Excellent interpersonal skills as well as documented excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to quickly perform mathematical computations Able to attend to multiple priorities simultaneously Problem-solving abilities ServSafe certification is required* *Can be completed within 90 days of the hire date PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: Must be able to be on feet for 8-hour shifts Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to stoop, bend, reach, kneel, twist, and grasp Must be able to have exposure to extreme heat or cold temperatures Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be able to be physically mobile with reasonable accommodation Must have the skill to use knives and other hand-held instruments, as well as food preparation equipment required Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality, including secondhand smoke Must be able to work a flexible schedule, including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Valley River Casino & Hotel reserves the right to change the above job description whenever necessary. 5.22.25

, pay will be variable by location - See additional job details and benefits below Are you ready for the best job ever? Ruth's Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like: * Health, Dental and vision insurance * Management Incentive Performance Plan * 401 (k) retirement plan with company match * Generous paid time off * Training and leadership development program * Dining discounts ESSENTIAL TASKS AND RESPONSIBILITIES: * Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks' line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef. * Conduct thorough walk-through of operation prior to opening each day. * Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies. * Supervise line cooks to determine what needs to be prepared prior to start of * Conduct line check prior to service to ensure quality product and preparations. * Expedite orders at the window; monitor timing, temperature and food quality. * Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day's business. * Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day. * Provide back up at each station as necessary. * Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results. * Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. * Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant. * Review sales and assist the Chef in achieving food, labor and other operating expense budgets. * Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant's kitchen labor budget, as directed by the Chef * Inspect equipment and identify maintenance issues. EDUCATION AND WORK EXPERIENCE: * Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant * Formal culinary training and education is a plus * Formal business education is a plus * Proficient and cross-trained in all kitchen job stations, positions and cooking skills * Servsafe Food Certification and or equivalent

The AM Pastry Sous Chef is responsible for leading and assisting the overall Main House pastry, bakeshop, and dessert needs that is conceptually directed by the Executive Chef to result in exception guest experiences. Top of Form The AM Pastry Sous Chef is responsible for positive morale, team growth and development, and a strong company culture to meet and exceed expectations. The ideal candidate will be able to consistently demonstrate strong emotional maturity, reliability, commitment, and attention to detail. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Cleanliness and organization of the bakeshop Writing pastry staff schedule for appropriate shifts for approval from the Chef Communication of all pastry-specific supplies and equipment needs and ordering as necessary via standard vendor ordering systems and/or purchase order forms Proper rotation and monitoring of raw and finished products Creating and maintaining dessert production rotation for seasonal a la carte lunch services Appropriate wrapping and storage of all pastry products Finish/sending of Main House lunch desserts daily Prep all components of Main House desserts Assist with cake requests as needed Forecasting production needs based on hotel occupancy including special events and holiday programming Aid in recipe/ menu development and writing proper recipes that are stored on the network for employee access for consistency Help with receiving when applicable and needed Special requests/ dietary desserts for Main House breakfast and lunch Individual and bi-annual leadership and menu conceptual goals as set forth by the Executive Chef of the Main House Must comply with all company policies and procedures. Regular and consistent attendance is required to perform the essential functions of this position. Must be able to work well with other Team Members, Managers, and interact with our guests. EDUCATION and EXPERIENCE Culinary Education preferred and a minimum of 5 years of experience in restaurant, pastry, and leadership experience High school diploma or equivalent LANGUAGE SKILLS Must be able to compose effective recipes Must be able to communicate effectively with guests, managers, and team members MATHEMATICAL SKILLS Must be able to convert recipes into larger and smaller batches as needed Must thoroughly understand weights, measures, and conversion of both REASONING ABILITY Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals PHYSICAL DEMANDS Requires heavy lifting of up to 50 lbs. Must be able to be on feet for the duration of the shift Requires constant bending, stooping and reaching Must be able to operate a company vehicle or golf cart safely WORK ENVIRONMENT Fully equipped bakeshop staffed by as many as 4 people at one time Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product 4,200 acres of Blackberry Farm property Blackberry Farm is a Relais & Châteaux property that has provided world renowned hospitality to family, friends and guests for almost 50 years. Our attention to every detail, impeccable service, unique activity offerings and outstanding cuisine have helped Blackberry Farm earn its pedigree as one of the most celebrated small luxury resorts in the world. A career at Blackberry means being surrounded by a welcoming and supportive team who strive each day toward common goals: legendary hospitality, memorable experiences and generational sustainability. From ensuring our guests have a memorable stay to providing renowned cuisine, Blackberry provides career-defining opportunities, a comprehensive benefits program, and the tools to explore and grow your career. Some of our benefits include travel perks and property benefits, tuition reimbursement, paid time off with additional paid holidays, health insurance and flexible spending accounts, 401k match with profit share and training and education. Blackberry Farm is an Equal Opportunity Employer.

, pay will be variable by location - See additional job details and benefits below Are you ready for the best job ever? Ruth's Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like: * Health, Dental and vision insurance * Management Incentive Performance Plan * 401 (k) retirement plan with company match * Generous paid time off * Training and leadership development program * Dining discounts ESSENTIAL TASKS AND RESPONSIBILITIES: * Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks' line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef. * Conduct thorough walk-through of operation prior to opening each day. * Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies. * Supervise line cooks to determine what needs to be prepared prior to start of * Conduct line check prior to service to ensure quality product and preparations. * Expedite orders at the window; monitor timing, temperature and food quality. * Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day's business. * Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day. * Provide back up at each station as necessary. * Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results. * Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. * Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant. * Review sales and assist the Chef in achieving food, labor and other operating expense budgets. * Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant's kitchen labor budget, as directed by the Chef * Inspect equipment and identify maintenance issues. EDUCATION AND WORK EXPERIENCE: * Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant * Formal culinary training and education is a plus * Formal business education is a plus * Proficient and cross-trained in all kitchen job stations, positions and cooking skills * Servsafe Food Certification and or equivalent

Full-time Description The Timber at Holly Branch is a boutique hotel located in Gatlinburg, TN. The Lead Cook is responsible for managing daily kitchen operations, ensuring exceptional quality, presentation, and consistency of food service. This role oversees kitchen staff, maintains high standards of food safety and cleanliness, and ensures efficient coordination with other departments. What we offer: Health Insurance Dental and Vision Coverage Life Insurance and Disability Paid Time Off (PTO) Duties & Key Responsibilities Kitchen Leadership & General Operations Lead, mentor, and support kitchen staff to maintain a positive and productive work environment. Oversee daily kitchen operations to ensure consistency, quality, and strong culinary execution. Maintain strict health and safety standards and ensure a clean, organized kitchen. Manage and maintain kitchen equipment, addressing repairs as needed. Oversee inventory levels, product ordering, and waste reduction. Monitor food and labor costs, implementing strategies to improve profitability. Coordinate with suppliers for quality ingredients and favorable pricing. Participate in regular leadership meetings and support special projects assigned by the Timber GM and Management. Development and Innovation Collaborate with Leadership to develop, refine, and update seasonal and event menus. Test and evaluate new recipes with the F&B team to ensure quality and consistency. Assist with menu pricing, portion control, and ingredient sourcing. Support planning and execution of culinary components for special events and custom menus. Take a proactive approach to improving kitchen systems and maintaining high culinary standards. Encourage creativity within the team and continuously seek ways to enhance guest experience and efficiency. Guest Experience & Team Collaboration Create a warm, welcoming atmosphere for guests, encouraging an “at home” experience. Conduct regular quality checks to ensure guest satisfaction and address issues promptly. Foster strong teamwork and communication across the kitchen and F&B departments. Contribute to a positive, collaborative, and service-focused team culture. Working Conditions Hands-On Role: This is an active, take-charge position requiring the Lead Cook to be proactive and involved in all aspects of kitchen operations. Environment: The Lead Cook must embody The Timber's values, making guests feel welcome and valued. This includes being a visible, engaging presence and creating a warm, inviting atmosphere. Requirements 3-5 years in a full-service restaurant or similar environment (required); experience in hotel settings is a plus. Must be at least 18 years old (required). ServeSafe Certification or willing to obtain within 60 days of employment (required). Valid ABC Permit or willing to obtain within 60 days of employment (required). High School Diploma (required); Bachelor's Degree in Culinary Arts or related field (preferred). Knowledge/Skills/Abilities: Leadership: Proven leadership skills with the ability to motivate and guide kitchen staff. Culinary Expertise: Strong culinary skills and creativity in menu development. Organizational Skills: Excellent organizational and multitasking abilities, especially under pressure. Regulatory Knowledge: Deep understanding of food safety standards and regulatory compliance. Communication: Outstanding communication skills and the ability to work collaboratively across departments. Flexibility: Willingness to work flexible hours, including weekends, holidays, mornings and evenings. Physical Requirements: Must be able to bend, stoop, climb stairs, twist, kneel, lift, push, and pull items weighing up to 55 lbs. Must be able to stand and move throughout the workday. Must be willing to work outdoors and in varying weather conditions

TerraBella Senior Living is the proud operator of more than 30 plus, amenity-, care- and lifestyle-focused communities located throughout the Carolinas, Virginia, Kentucky, Georgia, and Tennessee. TerraBella communities together account for more than 2200 units and span a full spectrum of senior living and care options, including Active Independent Living, Assisted Living, Memory Care, and available, short-term Respite Care. TerraBella Senior Living is looking for a Cook to join our community Deane Hill Place Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. Benefits: In addition to a rewarding career and competitive salary, TerraBella offers a comprehensive benefits package. Eligible team members are offered a comprehensive benefits package including medical, dental, vision, life and disability insurances, paid time off, and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in TerraBella Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V JOB CODE: 1002682

Job DescriptionDescription: The Timber at Holly Branch is a boutique hotel located in Gatlinburg, TN. The Lead Cook is responsible for managing daily kitchen operations, ensuring exceptional quality, presentation, and consistency of food service. This role oversees kitchen staff, maintains high standards of food safety and cleanliness, and ensures efficient coordination with other departments. What we offer: Health Insurance Dental and Vision Coverage Life Insurance and Disability Paid Time Off (PTO) Duties & Key Responsibilities Kitchen Leadership & General Operations Lead, mentor, and support kitchen staff to maintain a positive and productive work environment. Oversee daily kitchen operations to ensure consistency, quality, and strong culinary execution. Maintain strict health and safety standards and ensure a clean, organized kitchen. Manage and maintain kitchen equipment, addressing repairs as needed. Oversee inventory levels, product ordering, and waste reduction. Monitor food and labor costs, implementing strategies to improve profitability. Coordinate with suppliers for quality ingredients and favorable pricing. Participate in regular leadership meetings and support special projects assigned by the Timber GM and Management. Development and Innovation Collaborate with Leadership to develop, refine, and update seasonal and event menus. Test and evaluate new recipes with the F&B team to ensure quality and consistency. Assist with menu pricing, portion control, and ingredient sourcing. Support planning and execution of culinary components for special events and custom menus. Take a proactive approach to improving kitchen systems and maintaining high culinary standards. Encourage creativity within the team and continuously seek ways to enhance guest experience and efficiency. Guest Experience & Team Collaboration Create a warm, welcoming atmosphere for guests, encouraging an “at home” experience. Conduct regular quality checks to ensure guest satisfaction and address issues promptly. Foster strong teamwork and communication across the kitchen and F&B departments. Contribute to a positive, collaborative, and service-focused team culture. Working Conditions Hands-On Role: This is an active, take-charge position requiring the Lead Cook to be proactive and involved in all aspects of kitchen operations. Environment: The Lead Cook must embody The Timber's values, making guests feel welcome and valued. This includes being a visible, engaging presence and creating a warm, inviting atmosphere. Requirements: 3-5 years in a full-service restaurant or similar environment (required); experience in hotel settings is a plus. Must be at least 18 years old (required). ServeSafe Certification or willing to obtain within 60 days of employment (required). Valid ABC Permit or willing to obtain within 60 days of employment (required). High School Diploma (required); Bachelor's Degree in Culinary Arts or related field (preferred). Knowledge/Skills/Abilities: Leadership: Proven leadership skills with the ability to motivate and guide kitchen staff. Culinary Expertise: Strong culinary skills and creativity in menu development. Organizational Skills: Excellent organizational and multitasking abilities, especially under pressure. Regulatory Knowledge: Deep understanding of food safety standards and regulatory compliance. Communication: Outstanding communication skills and the ability to work collaboratively across departments. Flexibility: Willingness to work flexible hours, including weekends, holidays, mornings and evenings. Physical Requirements: Must be able to bend, stoop, climb stairs, twist, kneel, lift, push, and pull items weighing up to 55 lbs. Must be able to stand and move throughout the workday. Must be willing to work outdoors and in varying weather conditions

Description Cook I DIVISION: Food and Beverage DEPARTMENTS: Landing Café, Employee Cafeteria, Food Market, Gordon Ramsay Brew Brothers GRADE/FLSA STATUS: H8 - Non-Exempt BADGE TYPE/COLOR: Work Permit - Peach REPORTS TO: Sous Chef; Dual Rate Sous Chef SUPERVISES: NA JOB SUMMARY: Prepare all food orders quickly and on time according to established recipes. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Meet expected service delivery times as defined by the department's service standards or as required by the receiver of service or goods Ensure that all food products prepared meet the established specifications and standards before being served Responsible for fast and clean servicing of all menu items to the servers Prepare, cook, and season all food Ensure the quality and presentation of food products prepared Perform all station functions necessary in the prep and cooking areas Provide the highest quality of service to guests and Team Members at all times Ensure each order sent out is uniform and consistent Adhere to kitchen maintenance and sanitation program Control food production to include proper cooking methods, cooking time, and temperature and ensure sanitation, handling, and storage of prepared food and leftovers Prepare for a rush period of work without getting behind Check workstation and maintain the general cleanliness of the various cook stations throughout the kitchen Keep stock on hand and organize orders Protect all company assets in regard to waste, breakage, and theft Get orders for meat needed/order or cut to meet the day's needs Fill special orders when guests request it Organize workday Keep errors to a minimum Knowledgeable about Harrah's facilities, promotions, and services Complete a task, even if overtime is involved Understand local sanitation, health code laws, and weights and measures requirements Ensure all required log books and temperature logs are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory, including utensils, cookware, and machinery Share equipment with co-workers Calibrate pH meters and thermometers Abide by appearance standards Complete the daily shift checklist that the leader verifies before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental, and company policies/procedures in an ethical manner Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values MINIMUM QUALIFICATIONS: A high school diploma or GED is preferred Six months of cooking experience in high-volume food service operation is preferred Must demonstrate the following essential knowledge and skills: Knowledge of kitchen sanitation standards and procedures Basic knowledge of food preparation techniques and presentation Must know how to operate and maintain all essential kitchen equipment Excellent interpersonal skills Excellent leadership/motivational skills Able to attend to multiple priorities simultaneously Problem-solving abilities with the ability to quickly perform mathematical computations Able to handle high stress in the work environment and turn stress into high energy Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Neat, professional appearance with excellent personal hygiene PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: Must be able to be on feet for an 8-hour shifts Must be able to lift and carry up to 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to bend, reach, kneel, twist, and grasp items Must be physically mobile with reasonable accommodation Must be able to have exposure to extreme heat or cold temperatures Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality, including secondhand smoke Must be able to work a flexible schedule, including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Valley River Casino & Hotel reserves the right to change the above job description whenever necessary. 1.30.25