Chef jobs in Lancaster, OH - 233 jobs

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Additional Information: This hotel is owned and operated by an independent franchisee, Concord Hospitality Enterprises Company. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Are you ready to lead the culinary heartbeat of the #1 Renaissance Hotel in the country? Renaissance Westerville Hotel is seeking a visionary Executive Chef to craft unforgettable dining experiences that delight guests and set new standards of excellence. This is your opportunity to bring creativity, leadership, and passion to a property celebrated for its innovation and hospitality. Why This Role Is Exceptional As Executive Chef, you won't just run a kitchen-you'll shape the culinary identity of our hotel. From designing trend-forward menus to orchestrating flawless banquets, you'll lead a talented team in delivering bold flavors and impeccable presentation. If you thrive in a fast-paced, high-volume environment and love inspiring others, this is your stage. What You'll Do Lead & Inspire: Oversee all kitchen operations, including restaurant service, banquets, and culinary team performance. Create Culinary Artistry: Develop innovative menus that reflect market trends and elevate guest experiences. Drive Excellence: Ensure consistent preparation and presentation of high-quality dishes that wow every time. Manage Smart: Control food and labor costs, optimize budgets, and maintain profitability without compromising quality. Build Talent: Hire, train, and mentor a dynamic culinary team, fostering growth and a culture of excellence. Collaborate: Partner with F&B and hotel leadership to align culinary vision with guest expectations and brand standards. Engage Guests: Respond to feedback and lead initiatives that make dining memorable. Ensure Safety & Compliance: Maintain health and safety standards across all operations. What We're Looking For Experience: 6+ years in culinary leadership within hospitality or high-volume settings. Education: Culinary Arts or Hospitality Management degree preferred. Skills: Strong leadership, cost control expertise, and a passion for innovation. Personality: A hands-on leader who thrives on teamwork and guest satisfaction. Perks & Benefits Competitive salary and bonus potential Comprehensive health, dental, and vision coverage 401(k) with company match Tuition assistance Discounted hotel stays across Concord-managed properties Career growth opportunities within a thriving hospitality portfolio Why Join Us? At Concord Hospitality, we live by five cornerstones: Quality, Integrity, Community, Profitability, and FUN! We invest in our associates through training, development, and a culture that celebrates diversity and inclusion. When you join us, you're not just taking a job-you're building a career with a company that believes in “We Are Concord!” Ready to lead the culinary revolution at Renaissance Westerville? Apply today and bring your passion to the table! Behaviors Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Required) Team Player: Works well as a member of a group (Required) Leader: Inspires teammates to follow them (Required) Dedicated: Devoted to a task or purpose with loyalty or integrity (Preferred) Motivations Preferred Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization Preferred Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business Preferred Growth Opportunities: Inspired to perform well by the chance to take on more responsibility Preferred Self-Starter: Inspired to perform without outside help Experience Required 6 years: Culinary Leadership within Hospitality or high-volume settings Perks & Benefits: Competitive salary and bonus potential, Comprehensive health, dental, and vision coverage, 401(k) with company match, Tuition assistance, Discounted hotel stays across Concord-managed properties, & Career growth opportunities within a thriving hospitality portfolio. $77,093 - $96,366 This company is an equal opportunity employer. frnch1

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

Seeking a talented and motivated individual to take the reigns of one of our restaurants, located in the heart of Delaware, Ohio. Must be able to create a seasonal, locally driven menu. For 1808 American Bistro, the head chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, hire and train personnel, work collaboratively with the GM and Owner to plan menus, oversee product purchasing, manage the culinary budget including achievement of food and labor cost targets. This position reports to the Owner. Salary: $60,000-70,000 (based on experience) Full time: 5 days/week Characteristics: 3+ years Experience Positive attitude Student mindset Willing to teach, train, and mentor team members Detail-oriented, innovative and team-oriented Responsibilities: Strong management skills: food cost, labor cost and schedule forecasting, purchasing and vendor relationships Being a leader. Understands the importance of strength as a team and understands the importance of a calm, professional approach to daily operations Ability to effectively communicate and delegate to the kitchen team to motivate the staff, obtain optimal results, and maintain a positive, team oriented environment. Responsible for ensuring quality food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment and employee appearance . Coordination of all on‐going training activities for kitchen, back of house operations and other production and service employees, including the identification and analysis of training needs. Develop recipes and portion specifications in accordance with consumer tastes, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Hire and manage back of house management and staff. Prepare and present food cost and labor budget reports, regularly. Create a culture of accountability in the back of house, holding team members to the high standards and expectations Perform other related duties as assigned. Work schedule 10 hour shift Weekend availability Night shift Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount Paid training

Role OverviewSodexo is seeking an Executive Chef 2 for a Corporate Services account located at the Online Computer Library's Headquarters in beautiful Dublin, OH. Sodexo provides services to two cafeterias. There is a large catering operation for in-house and external customers through an onsite conference center. The best qualified candidate will have excellent culinary skills with high-end food production experience. They will be creative and stay current with new trends, with the ability to teach others on presenting food in a stylish and upscale manner. They will also have strong organization and time management skills and upscale catering experience. IncentivesPredominately M-F schedule with some weekends. What You'll DoProvide culinary leadership including menu planning, program execution and staff management & training. Work directly with internal and external clients managing the catering process from beginning through execution. Implement & coordinate the culinary function. Direct & train cooks & utility workers. Ensure food preparation & production meets operational standards. Manage catering & retail areas. Ensure customer & client satisfaction. Manager financials to include food cost & labor management. Manage food & physical safety programs. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringAssociate's Degree or equivalent experience2 years management experience2 years work experience in food or culinary services ServSafe certification Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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

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

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

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

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

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

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

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

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

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

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

Job Description Chef/Cook Schedule will be anywhere from 25-35 hours a week, and must be ok working with children We are a premier school located in Columbus, Ohio, with a nationally accredited program for children. FACCES at Starting Point has a state-of-the-art kitchen, and we have a greenhouse growing fruits and vegetables. If you love children and love to cook, this role just may be for you. Here are the details: Prepare and cook meals according to approved recipes and dietary guidelines Clean and sanitize kitchen surfaces, equipment, appliances, and utensils. Create weekly menus that align with Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP) guidelines. Monitor and maintain inventory of food and supplies, including organizing the kitchen and its inventory. Supervise kitchen staff and volunteers, providing guidance and support as needed. Host culinary cooking classes for families and youth, both in-person and virtual. Qualifications: Culinary degree or equivalent experience. Previous experience working in a commercial kitchen. Knowledge of CACFP and SFSP guidelines preferred but not required. Strong organizational and communication skills. Ability to work well in a team environment. Flexibility to adapt to changing circumstances and priorities. Passion for cooking and promoting healthy eating habits. Certification in ServSafe or willingness to become certified upon hire and renew certification every five years. Apply today for immediate consideration! **Must be able to pass a background screening.**

Salary: $55,000.00 per year The Rescue Kitchen Executive Chef & Logistics Director is responsible for the management and operations of the 740 Rescue Kitchen. This person will supervise the Sous Chef, the Operations Coordinator, and any students and volunteers that are participating in the Rescue Kitchen's activities. This person will oversee the flow of food from donation, to preparation, to packaging, and to delivery. II. Core Responsibilities Lead the day-to-day operations of the kitchen and ensure meals are prepared safely and on time. Coordinate with vendors, farmers, and food donors to manage incoming supplies. Oversee deliveries and routes, making sure food gets where it needs to go efficiently. Supervise and work alongside the Sous Chef to plan menus based on rescued ingredients and community needs. Train and supervise kitchen staff, interns, and volunteers in safe food handling and quality standards. Uphold compliance with ServSafe and other food safety regulations. Represent the Rescue Kitchen in the community, whether that's building partnerships, talking to donors, or helping at events. Step into the kitchen and behind the wheel when needed-this role is about leadership through action. Assist with campus events when needed. Other related duties as assigned. Hocking College - Executive Chef & Logistics Director III. Qualifications - Education, Experience, and Skills. An associate's degree in a related field or 10 years of experience in food service and/or the culinary arts profession. Excellent communication skills (written and verbal). Strong technology skills including usage of email, student information system, and learning management system. Organizational, record-keeping, and interpersonal skills. Knowledge of subject area. Knowledge of educational theory and application. Knowledge of learners and individual learning styles. Interest in and commitment to the learner-centered educational process. Educational technology skills. Confidentiality. Caring attitude toward students. Learning and self-motivation skills. Willingness to extend self to help students succeed. Knowledge of College resources available to students. Knowledge of organizational structure. Current knowledge of programs, objectives, and requirements. Openness to suggestions for improvement. Attention to detail. Flexibility in dealing with others. Ability to work as a team member. Ability to prioritize work. Behaves in accordance with Hocking College and Academic Affairs mission, goals, and values. Positive attitude. Knowledge of safe working conditions. Reasonable accommodations may be requested and reviewed according to the Americans with Disabilities Act (ADA).

About Us Situated on the scenic waterfront, The Boat House is a premier dining destination known for its fresh coastal cuisine, breathtaking views, and warm hospitality. We offer guests a vibrant setting for dining, special occasions, and unforgettable events. We are excited to announce that The Boat House has reopened our à la carte dining experience, bringing back our signature dishes and introducing new, chef-driven creations in a refreshed, inviting atmosphere. Competitive Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months employment Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Accrued Paid Vacation Paid/Floating holidays for 5 major holidays Paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $75,000 - $80,000 / year Job Summary: Are you a culinary leader with a passion for creating extraordinary dining experiences? The Boat House is seeking a talented and experienced Executive Sous Chef to join our dynamic team. Known for our iconic waterfront views and upscale cuisine, we offer an exciting opportunity to showcase your culinary skills in a fast-paced, high-end dining environment. The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. Key Responsibilities: Assist the Executive Chef in leading daily kitchen operations, ensuring high-quality food production and presentation. Develop and execute creative, seasonal menus that align with our culinary standards. Manage kitchen staff, including hiring, training, scheduling, and performance management. Ensure compliance with food safety regulations, hygiene standards, and proper kitchen organization. Monitor food costs, labor expenses, and inventory levels to maximize profitability. Collaborate with the Executive Chef and management team on special events, catering, and VIP services. Maintain a positive and motivating kitchen environment that fosters teamwork and growth. Qualifications: Minimum 5 years of experience in a high-volume, elevated-dining kitchen, with at least 2 years in a Sous Chef or similar leadership role. Minimum 3 years of high-volume banquet execution experience. Strong knowledge of contemporary culinary techniques and upscale menu development. Exceptional leadership and communication skills, with the ability to mentor and inspire a diverse team. Proven experience in managing food costs, labor control, and kitchen efficiency. Culinary degree or relevant professional certification preferred. Ability to thrive in a fast-paced, dynamic kitchen environment. Detailed oriented with a strong emphasis on accuracy and time management. Ability to interface with various levels of management Strong familiarity with OSHA and all local Department of Health Regulations. PC literate with a working knowledge of general systems Physical Demands: Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 40 pounds. Standing for the duration of a 6+ hour shift with appropriate breaks. Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc. Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc. Repeating motions that may include the wrists, hands and/or fingers Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms Constant bending, stooping and turning, etc. Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check