Chef jobs in Lexington, KY

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation 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:** 1245148BR **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.

Role OverviewLet your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 2 for Cardinal Hill Rehabilitation Hospital located in Lexington, KY. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being What You'll Doimplement and standardize all culinary systems and procedures for hospitalbe responsible for Food and Physical Safety and annual training for all hourly associatesmanage, direct, and mentor frontline staffprocurement and purchasingcreate menus based on client needsimplement innovative and fresh ideas in retail, catering and patient servicescreate interpersonal relationships with clients What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background in a high-volume environmentstrong management skills and experiencemenu planning experience and a strong understanding of current culinary trendsthe ability to multitask and proven effectiveness in a high-standards driven environmentthe ability to successfully lead, develop and train a teamproficient computer skills, highly organized, and detail-focuseda proven ability to set up processes, create efficiencies, and solve problems with little to no direction Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description NOW HIRING FOR A NEW RESTAURANT OPENING 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.

The Executive Chef at Keeneland Hospitality is responsible for leading all culinary operations across the property, ensuring excellence in food quality, menu development, cost control, team leadership, and overall kitchen performance. This role supports a wide range of dining experiences; from high-volume race days to private suites and elevated club-level dining; and plays a key part in upholding Keeneland's longstanding tradition of hospitality with precision, consistency, and integrity. The ideal candidate brings strong culinary fundamentals, operational experience at scale, and the interpersonal and leadership skills to foster a high-performing kitchen culture. Creativity, time management, and collaboration are essential in this dynamic and event-driven environment. KEY RESPONSIBILITIES Menu Development & Culinary Execution Design and update seasonal, well-balanced menus tailored to multiple venues and events. Maintain consistency in flavor, presentation, and culinary standards across all outlets. Integrate customer preferences, regional inspiration, and evolving food trends into offerings. Kitchen & Staff Leadership Hire, train, schedule, and supervise BOH staff, ensuring clarity of roles and responsibilities. Build a team culture focused on accountability, respect, and continuous improvement. Lead by example during prep and service, especially during peak-volume periods. Food Quality & Safety Ensure all food is prepared to the highest standards of quality, taste, and appearance. Maintain compliance with health codes, sanitation regulations, and internal protocols. Promote a clean, organized, and efficient working environment. Cost & Inventory Control Manage food and labor costs in alignment with budgetary goals. Oversee purchasing, receiving, inventory, and waste reduction systems. Work closely with vendors to ensure product quality, consistency, and pricing. Cross Department Collaboration Partner with front-of-house teams, events, and management to align culinary execution with service expectations and event needs. Contribute to planning for race meets, seasonal menus, and special occasions. Guest Experience & Execution Ensure smooth and timely execution during service, particularly on race days and event-heavy periods. Reinforce food quality, kitchen preparedness, and operational flow to support a high-level guest experience. QUALIFICATIONS Minimum 5 years of experience as an Executive Chef or Executive Sous Chef in a high-volume or multi-outlet environment. Culinary degree or equivalent hands-on experience. Strong culinary and technical skills with the ability to lead by doing. Experience in sports venues, luxury hotels, racetracks, or event-driven operations preferred. Proven leadership, communication, and team-building capabilities. Excellent time management and organizational skills in fast-paced environments. Knowledge of budgeting, food costing, labor scheduling, and BOH systems. SERV Safe or equivalent certification required. Must be eligible for a Kentucky Horse Racing Commission license (required upon hire and provided by Keeneland Hospitality). Pre-employment background check and drug screening required. PHYSICAL REQUIREMENTS Must be able to stand for long periods, lift up to 50 pounds, and work in hot, high-pressure kitchen environments. Must be available to work evenings, weekends, and holidays - particularly during Keeneland's Spring and Fall meets and major events.

Sous Chef - Malone's Lexington Starting Hourly Pay - $25 Reports To: Executive Chef Who We're Looking For - We are seeking Experienced Line Cooks or current/past Sous Chefs who are looking for a temporary high paying hourly position. This position is temporary and will start out as Lead Line Cook, which can directly lead to a full-time salary Sous Chef position with benefits package in the near future. The intent of this position is to hire the best to fill Malone's upcoming Sous Chef Positions. The ideal candidate will embody the company's mission of 100% Guest Satisfaction, 100% of the Time and reflect the qualities of an Ideal BHG Employee: Humility, Encouraging, Caring, Personable, and Teamwork Oriented . Requirements, Qualifications, and Conditions Education or Experience - Minimum of one-year related experience; or one year certificate from college or technical school in related field; or equivalent combination of education and experience. Training Program - Participation in Core Values Training Program at 1 or more locations, travel may be required, hotel accommodations are covered by BHG. Language Skills - Ability to effectively communicate through reading, writing, and speaking English; Spanish speaking skills not required but encouraged - Language learning program offered. Computer Skills - Basic computer knowledge and proficiency of Microsoft programs such as Word and Excel are required, Knowledge of other systems such as Toast and 7Shifts are not required but encouraged. Work Environment - Must be able to work a flexible schedule, must be able to continuously stand for long periods of time, comfortable working with hot equipment such as hot wells and cold equipment such as walk-in coolers. Physical Requirements - Must be able to move loads up to 100 lbs. through the restaurant; bending, kneeling, and climbing to reach equipment and products will occasionally be required. Company Overview BHG is all about creating memorable experiences for every guest, every time. Any restaurant can take an order and offer a refill. At BHG, we want more than an order taker, we want an experience maker. From the time the guest walks in the door until the time that they leave, we need to exceed their expectations 100% of the time. Based in Lexington, KY, Bluegrass Hospitality Group is the home of unique restaurant concepts including Malone's, Malone's Prime Events & Receptions, Harry's, Drake's, Aqua Sushi, and OBC Kitchen, spanning 6 states and employing over 3000 team members. Though we have many concepts, our Mission is the same: 100% Guest Satisfaction, 100% of the Time. We recognize that our success depends on the quality of people we Hire and Develop and our willingness to radically invest in them by: Creating Opportunity Communicating Well Providing Exceptional Training Delivering Continuous Feedback and Accountability Typical responsibilities: Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible. Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards. Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge. Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.

Job Description We are hiring immediately for full time SOUS CHEF positions. Note: online applications accepted only. Schedule: Full time schedule. Monday - Thursday, 6:00 am - 3:00 pm Or as needed. More details upon interview. Requirement: 2 years of lead cook/sous chef experience required. Willing to train. *Internal Employee Referral Bonus Available Pay Range: $19.00 per hour to $23.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1484915. 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 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. 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 Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, 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 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. Eurest maintains a drug-free workplace. Req ID: 1484915 [[req_classification]]

Job DescriptionDescription: Red Mile team members are driven by their desire to create outstanding experiences for both our patrons and fellow employees. We pride ourselves on being a part of an organization whose focus is to bring world-class entertainment to those living in and visiting the “Horse Racing Capital of the World.” If you aspire to create memorable experiences, we invite you to explore our exciting and dynamic career opportunities. Summary: The Sous Chef is the Executive Chef's right- hand person, making sure all menu items are executed with excellence 100% of the time. If there are occasions when the Executive Chef is unable to work, the Sous Chef assumes all duties normally designated to the Executive Chef. The Sous Chef will assist the Executive Chef by contributing to building top line sales and guest counts through the delivery of our team members and guest experience. The Sous Chef position was designed to help lead the team of culinary professionals to deliver high qualify, great tasting food, proper food safety procedures and profitability. The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen. The Sous Chef is often in charge of training new employees, as well. Essential Duties: Utilizes a "hands on" approach in the kitchen and leads by example to promote teamwork. Works with and trains all culinary staff in appropriate cooking techniques as necessary to ensure consistency of quality, style, and presentation Conducts routine inspections of all workstations to ensure that health and safety standards and food products are properly stored and rotated. Regularly inspects culinary product at all F&B outlets to ensure adherence to presentation, quality and style standards and directs efforts to refine same as necessary. Oversees day to day operations of the kitchen functions, ensuring effective product results. Adheres to regulatory, departmental and company policies and procedures. Requirements: Education and/or Experience (include certs or licenses needed): Five (5) or more years Culinary Experience in the hospitality industry. High School Diploma or General Education Degree (GED). Degree from an accredited college or university in Culinary Arts preferred; or an Associate Degree and equivalent Strong communication, organization, and time management skills. Food handlers permit as required by state law and/or Company standards. Basic Computer skills - Microsoft Word, Outlook, and Excel. Qualifications: Three plus years of culinary management experience in a high- volume atmosphere A true passion for the development and mentoring of others Must be proficient in achieving financial results Honesty, integrity and a love for customer satisfaction are all qualities that the Sous Chef should possess The Sous Chef should always be able to provide consistent support to the success of the operation Physical Requirements: The employee must occasionally lift and/or move up to 40 lbs., while performing the duties of this job, the employee is required to sit for long periods of time and occasionally stand, walk, use hands and fingers, handle or feel, reach with hands and arms, climb or balance, stoop, knee, crouch or crawl, talk and hear.

The Banquet Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. JOB RESPONSIBILITIES Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies Participate in the development of the kitchen's business strategies Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained Provide employees with the tools and environment they need to be successful Develop and implement strategies and practices that support employee engagement Banquet Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends Coordinate service with restaurant and banquet operations Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs Ensure that stations are set up properly in time for service Ensure that food is properly covered, dated, stored, and rotated Ensure the correct temperature of both stored and prepared foods Taste all food items for quality purpose before service begins Use food preparation tools in accordance with manufacturer's instructions Close the kitchen correctly and follow the closing checklist for kitchen stations Maintain an organized and sanitized work area at all times Make sure all storage areas are tidy and all products are stored appropriately Use safe and hygienic food handling practices at all times Report any unforeseen circumstances, maintenance needs or faulty equipment Follow all company safety and security policies and procedures Report accidents, injuries, and unsafe work conditions Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment Comply with quality assurance expectations and standards Performs others duties as assigned, requested or deemed necessary by management. JOB QUALIFICATIONS High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment Degree from recognized culinary institution preferred Ability to read, write, convert measurements and follow a recipe ServSafe Certified

Joella's Hot Chicken is growing and always looking for great people to join our team! We are on a mission to bring people the best Southern hospitality and cuisine and we take pride in serving our award-winning, made-in-house menu items. RESPONSIBILITIES INCLUDE Maintain proper par levels of food products Prepare food for guests and maintain Joella's food quality standards Effective communication with the team members to ensure perfect timing for hot fresh food Ensure FIFO rotation of all products Follow and maintain Joella's plating and packaging procedures Performs other job functions as assigned EDUCATION AND EXPERIENCE Minimum of 1 year in restaurant/kitchen service role Food safety certification a plus! KNOWLEDGE, SKILLS AND ABILITIES Self-starting personality Ability to communicate effectively verbally Team player Ability to exceed expectations of guests Excellent time management skills Knowledge of restaurant/kitchen operations Must be willing and able to perform other duties as assigned PHYSICAL REQUIREMENTS Stand, sit, or walk for an extended period of time Reach overhead and below the knees, including bending, twisting, pulling and stooping Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance JOB COMPETENCIES Commitment to Task : Demonstrates dependability and shows a sense of urgency about getting results; willing to commit the hours it takes to get the job completed; takes responsibility for actions and achieves results; overcomes obstacles. Communication Skills : Presents ideas, concepts, and information effectively and clearly through the spoken word; actively listens; communicates comfortably with various audiences; responds effectively to questions. Flexibility : Adapts and changes course of action when appropriate; effectively transitions from task to task; deals well with unresolved situations, frequent change, delays, or unexpected events; maintains objectives amidst shifting priorities. Initiative : Takes action proactively; addresses issues or opportunities without supervision; focuses on desired results and accomplishments; demonstrates clear purpose, enthusiasm, and a "can-do" attitude. Teamwork : Works cooperatively with others to accomplish business goals and objectives; asks others for their ideas and opinions; supports team's decisions; contributes to the team's efforts. *Joella's Hot Chicken is an Equal Opportunity Employer.

Full-time Description Job purpose To provide the best possible dining experience at Kentucky State University for each and every Guest. By delivering excellent customer service and quality in every product we offer, addressing the Guest needs and anticipating their requests. On any given day, job duties may vary due to the needs of the operation. Key responsibilities and accountabilities Supervising-Hands on Kitchen Supervisor, reporting directly to the Executive Chef. Training-Responsible for training new cooks and kitchen staff. Recipes-Responsible for recipe adherence. Monitoring production, testing and adjusting recipes as needed. Tasting food on a shift-by-shift basis and correcting as needed to retain quality and consistency. Production Sheets-Prepare, distribute, collect and enter production sheet data on a daily basis. Ordering- Complete and submit food orders as needed, and in absence of executive chef. Inventory-Retain organization of sheet to shelf inventory in all coolers, freezers and storage areas. Participate in taking inventory counts each month. Safety- Maintain safety standards at all times including monitoring of cutting glove usage, proper changing of gloves, hairnet usage, employee uniforms. Sanitation- Maintain sanitation standards at all times. Food Cost/Plate Cost- Control food cost and plate cost. Participate in discussions and action planning surrounding controls and plans put into place to meet budgeted goals. Product Re-utilization- Maintain system and rotation of leftovers and re-usable food products on a shift-by-shift basis. Catering-Assist with Catering Functions as needed. Daily Tasks: Independently perform moderately difficult tasks in preparing and cooking large quantities of food. Prepare main entrees and vegetables for meal service in Cafeteria. Prepare bulk quantities of soups. Keep work area clean and organized. May be assigned other tasks to Support Meal Production, Service, and Breakdown or over all Cleanliness of the Kitchen. Southern Foodservice Management Standards Be friendly, courteous & smile at all times. Remember nothing is more important than waiting on our guests. Be pleasant with customers, speak, say thank you. Notify manager immediately with customer complaints. Use safe food handling procedures at all times. Following the Serv-Safe requirements and SFM personal appearance policy. Such as: Wash hands when starting shift and as needed. Personal hygiene, clean and proper uniform, fingernails short, clean and no polish. No wearing loose hanging jewelry. Change gloves often and when switching tasks. Read, understand and follow SFM's Employee Handbook. Ask for clarification on any item you do not understand. Clean uniform: Top, pants, hat or hairnet, apron and nametag. Requirements Physical Requirements Strength: Standing 50%, walking 50% Movement of Objects: Heavy Lifting, Heavy Carrying Heavy Pushing, Heavy Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent Salary Description $22.00 - $24.00 per hour

Cypress & Oak, the restaurant at The Delegate Hotel is hiring for a Sous Chef. As a member of the back-of-house management team, you'll create memorable experiences for our guests. Managing BOH operations. Back-of-house staff is friendly, courteous, helpful, timely, and works in a professional manner resulting in a very high level of guest satisfaction. Managing the daily business operations of the Restaurant by performing the following duties. Essential Duties and Responsibilities: Assist Executive Chef in management of day-to-day operations of the kitchen. Coordinate food production schedules and food ordering, and ensure highest level of food quality, taste, and presentation. Ensure adherence to recipes and product specifications. Control food cost by monitoring portions and assisting in training kitchen staff on the proper methods of food preparation and handling. Supervise and direct kitchen staff. Establish and require strict adherence to health department, food handling guidelines, and kitchen safety. Other duties as assigned. Supervisory Responsibilities Carries out supervisory responsibilities following the company's policies and applicable laws. Responsibilities include hiring, firing, training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints, and resolving problems. Skills and Experience Degree from reputable Culinary School or College and/or 3 years culinary experience in polished casual or family restaurant. 2 years previous kitchen management/supervisory experience preferred. Food Safety certified at manager level. Demonstrates in-depth food knowledge and can translate it to the plate. Excellent verbal and written communication skills; able to effectively present information and respond to questions from customers, managers, staff, and suppliers. Possesses strong math and Microsoft Office skills. Ability to work on your feet for more than eight hours. About you You're a people person at heart and enjoy collaborating with other creatives to meet our collective goals and thrive in the market. You're energized by fast-paced environments and lofty goals. You're fun. Free To Be, Inclusion & Diversity As a purpose-led, performance-driven company, we strive to foster a culture of belonging based on respect, connection, openness, and authenticity. We are committed to building and maintaining a workplace that celebrates the diversity of our associates, allowing them to bring their authentic selves to work every day. Our Company: Weyland Ventures, Weyland Ventures Hospitality, Common Bond Hotel Collection. Weyland Ventures is a multi-disciplinary real estate development firm known for creating unique mixed-use properties in urban areas across the nation. Considered experts in the use of historic tax credits, new market credits, and other layered financing methods, the company is able to tackle tough projects that typically wouldn't be considered viable to other firms. Our projects incorporate residential, commercial, retail, and entertainment venues that often create new and vibrant neighborhoods while preserving the community's unique heritage. Are you ready to join our team? If you feel that you would be right for our company, please fill out our 3-minute, mobile-friendly application. We look forward to meeting you.

Job Description: Cook - First Watch Location: Lexington, KY, 40504 We Put You First!!! We understand the importance of taking care of our team members. Below are some of the many benefits and perks that come with joining our team. We put our employees first, and in return, they put our guests first. Benefits: Competitive Wages Friendly Work Environment Opportunity for Advancement Tuition Reimbursement Paid Training Employee Discount 401)k) Matching Referral Program Flexible Schedule Health, Dental, Vision, Life, Disability, Accident, Critical Illness, and Hospital Indemnity insurance for those who meet eligibility requirements NO NIGHT SHIFTS, EVER!!! Skills Required: Cooking skills Job Responsibilities: Prepare and cook food items according to First Watch recipes and guidelines Ensure that food is cooked to the appropriate temperature and presented in an appealing manner Follow all food safety and sanitation guidelines Assist with inventory management and ordering of supplies as needed Clean and maintain kitchen equipment and work areas Collaborate with other kitchen staff to ensure timely and efficient service Additional Information: Must be 18 years of age Weekend Availability Required Must have Reliable Transportation Lifts moderate to heavy weights on an occasional basis Any and all certifications where applicable We can't wait to hear from you!!!

The Lexington Marriott City Center is seeking a thoughtful, dynamic and inventive individual to join our culinary team. We are seeking a cook to help deliver quality service to the guests of one of our two unique outlets in Lexington's new, exciting downtown property. The culinary team at the Lexington Marriott City Center will have the following responsibilities: Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Be knowledgeable is all cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. Ensures all food is prepared, cooked and presented in accordance with appropriate recipes, presentations and with guest requests. If you are a master of your craft and would like to be a part of a growing, motivated and results-oriented team that puts people first, apply today!

Job DescriptionSous Chef - Malone's Lexington Starting Hourly Pay - $25 Reports To: Executive Chef Who We're Looking For - We are seeking Experienced Line Cooks or current/past Sous Chefs who are looking for a temporary high paying hourly position. This position is temporary and will start out as Lead Line Cook, which can directly lead to a full-time salary Sous Chef position with benefits package in the near future. The intent of this position is to hire the best to fill Malone's upcoming Sous Chef Positions. The ideal candidate will embody the company's mission of 100% Guest Satisfaction, 100% of the Time and reflect the qualities of an Ideal BHG Employee: Humility, Encouraging, Caring, Personable, and Teamwork Oriented . Requirements, Qualifications, and Conditions Education or Experience - Minimum of one-year related experience; or one year certificate from college or technical school in related field; or equivalent combination of education and experience. Training Program - Participation in Core Values Training Program at 1 or more locations, travel may be required, hotel accommodations are covered by BHG. Language Skills - Ability to effectively communicate through reading, writing, and speaking English; Spanish speaking skills not required but encouraged - Language learning program offered. Computer Skills - Basic computer knowledge and proficiency of Microsoft programs such as Word and Excel are required, Knowledge of other systems such as Toast and 7Shifts are not required but encouraged. Work Environment - Must be able to work a flexible schedule, must be able to continuously stand for long periods of time, comfortable working with hot equipment such as hot wells and cold equipment such as walk-in coolers. Physical Requirements - Must be able to move loads up to 100 lbs. through the restaurant; bending, kneeling, and climbing to reach equipment and products will occasionally be required. Company Overview BHG is all about creating memorable experiences for every guest, every time. Any restaurant can take an order and offer a refill. At BHG, we want more than an order taker, we want an experience maker. From the time the guest walks in the door until the time that they leave, we need to exceed their expectations 100% of the time. Based in Lexington, KY, Bluegrass Hospitality Group is the home of unique restaurant concepts including Malone's, Malone's Prime Events & Receptions, Harry's, Drake's, Aqua Sushi, and OBC Kitchen, spanning 6 states and employing over 3000 team members. Though we have many concepts, our Mission is the same: 100% Guest Satisfaction, 100% of the Time. We recognize that our success depends on the quality of people we Hire and Develop and our willingness to radically invest in them by: Creating Opportunity Communicating Well Providing Exceptional Training Delivering Continuous Feedback and Accountability Typical responsibilities: Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible. Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards. Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge. Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. Powered by JazzHR T0AqJmRy9h

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.

Red Mile team members are driven by their desire to create outstanding experiences for both our patrons and fellow employees. We pride ourselves on being a part of an organization whose focus is to bring world-class entertainment to those living in and visiting the “Horse Racing Capital of the World.” If you aspire to create memorable experiences, we invite you to explore our exciting and dynamic career opportunities. Summary: The Sous Chef is the Executive Chef's right- hand person, making sure all menu items are executed with excellence 100% of the time. If there are occasions when the Executive Chef is unable to work, the Sous Chef assumes all duties normally designated to the Executive Chef. The Sous Chef will assist the Executive Chef by contributing to building top line sales and guest counts through the delivery of our team members and guest experience. The Sous Chef position was designed to help lead the team of culinary professionals to deliver high qualify, great tasting food, proper food safety procedures and profitability. The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen. The Sous Chef is often in charge of training new employees, as well. Essential Duties: Utilizes a "hands on" approach in the kitchen and leads by example to promote teamwork. Works with and trains all culinary staff in appropriate cooking techniques as necessary to ensure consistency of quality, style, and presentation Conducts routine inspections of all workstations to ensure that health and safety standards and food products are properly stored and rotated. Regularly inspects culinary product at all F&B outlets to ensure adherence to presentation, quality and style standards and directs efforts to refine same as necessary. Oversees day to day operations of the kitchen functions, ensuring effective product results. Adheres to regulatory, departmental and company policies and procedures. Requirements Education and/or Experience (include certs or licenses needed): Five (5) or more years Culinary Experience in the hospitality industry. High School Diploma or General Education Degree (GED). Degree from an accredited college or university in Culinary Arts preferred; or an Associate Degree and equivalent Strong communication, organization, and time management skills. Food handlers permit as required by state law and/or Company standards. Basic Computer skills - Microsoft Word, Outlook, and Excel. Qualifications: Three plus years of culinary management experience in a high- volume atmosphere A true passion for the development and mentoring of others Must be proficient in achieving financial results Honesty, integrity and a love for customer satisfaction are all qualities that the Sous Chef should possess The Sous Chef should always be able to provide consistent support to the success of the operation Physical Requirements: The employee must occasionally lift and/or move up to 40 lbs., while performing the duties of this job, the employee is required to sit for long periods of time and occasionally stand, walk, use hands and fingers, handle or feel, reach with hands and arms, climb or balance, stoop, knee, crouch or crawl, talk and hear. Salary Description $40000-$45000 yearly

Job Description Cypress & Oak, the restaurant at The Delegate Hotel is hiring for a Sous Chef. As a member of the back-of-house management team, you'll create memorable experiences for our guests. Managing BOH operations. Back-of-house staff is friendly, courteous, helpful, timely, and works in a professional manner resulting in a very high level of guest satisfaction. Managing the daily business operations of the Restaurant by performing the following duties. Essential Duties and Responsibilities: Assist Executive Chef in management of day-to-day operations of the kitchen. Coordinate food production schedules and food ordering, and ensure highest level of food quality, taste, and presentation. Ensure adherence to recipes and product specifications. Control food cost by monitoring portions and assisting in training kitchen staff on the proper methods of food preparation and handling. Supervise and direct kitchen staff. Establish and require strict adherence to health department, food handling guidelines, and kitchen safety. Other duties as assigned. Supervisory Responsibilities Carries out supervisory responsibilities following the company's policies and applicable laws. Responsibilities include hiring, firing, training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints, and resolving problems. Skills and Experience Degree from reputable Culinary School or College and/or 3 years culinary experience in polished casual or family restaurant. 2 years previous kitchen management/supervisory experience preferred. Food Safety certified at manager level. Demonstrates in-depth food knowledge and can translate it to the plate. Excellent verbal and written communication skills; able to effectively present information and respond to questions from customers, managers, staff, and suppliers. Possesses strong math and Microsoft Office skills. Ability to work on your feet for more than eight hours. About you You're a people person at heart and enjoy collaborating with other creatives to meet our collective goals and thrive in the market. You're energized by fast-paced environments and lofty goals. You're fun. Free To Be, Inclusion & Diversity As a purpose-led, performance-driven company, we strive to foster a culture of belonging based on respect, connection, openness, and authenticity. We are committed to building and maintaining a workplace that celebrates the diversity of our associates, allowing them to bring their authentic selves to work every day. Our Company: Weyland Ventures, Weyland Ventures Hospitality, Common Bond Hotel Collection. Weyland Ventures is a multi-disciplinary real estate development firm known for creating unique mixed-use properties in urban areas across the nation. Considered experts in the use of historic tax credits, new market credits, and other layered financing methods, the company is able to tackle tough projects that typically wouldn't be considered viable to other firms. Our projects incorporate residential, commercial, retail, and entertainment venues that often create new and vibrant neighborhoods while preserving the community's unique heritage. Are you ready to join our team? If you feel that you would be right for our company, please fill out our 3-minute, mobile-friendly application. We look forward to meeting you.

Job DescriptionDescription: Job purpose To provide the best possible dining experience at Kentucky State University for each and every Guest. By delivering excellent customer service and quality in every product we offer, addressing the Guest needs and anticipating their requests. On any given day, job duties may vary due to the needs of the operation. Key responsibilities and accountabilities Supervising-Hands on Kitchen Supervisor, reporting directly to the Executive Chef. Training-Responsible for training new cooks and kitchen staff. Recipes-Responsible for recipe adherence. Monitoring production, testing and adjusting recipes as needed. Tasting food on a shift-by-shift basis and correcting as needed to retain quality and consistency. Production Sheets-Prepare, distribute, collect and enter production sheet data on a daily basis. Ordering- Complete and submit food orders as needed, and in absence of executive chef. Inventory-Retain organization of sheet to shelf inventory in all coolers, freezers and storage areas. Participate in taking inventory counts each month. Safety- Maintain safety standards at all times including monitoring of cutting glove usage, proper changing of gloves, hairnet usage, employee uniforms. Sanitation- Maintain sanitation standards at all times. Food Cost/Plate Cost- Control food cost and plate cost. Participate in discussions and action planning surrounding controls and plans put into place to meet budgeted goals. Product Re-utilization- Maintain system and rotation of leftovers and re-usable food products on a shift-by-shift basis. Catering-Assist with Catering Functions as needed. Daily Tasks: Independently perform moderately difficult tasks in preparing and cooking large quantities of food. Prepare main entrees and vegetables for meal service in Cafeteria. Prepare bulk quantities of soups. Keep work area clean and organized. May be assigned other tasks to Support Meal Production, Service, and Breakdown or over all Cleanliness of the Kitchen. Southern Foodservice Management Standards Be friendly, courteous & smile at all times. Remember nothing is more important than waiting on our guests. Be pleasant with customers, speak, say thank you. Notify manager immediately with customer complaints. Use safe food handling procedures at all times. Following the Serv-Safe requirements and SFM personal appearance policy. Such as: Wash hands when starting shift and as needed. Personal hygiene, clean and proper uniform, fingernails short, clean and no polish. No wearing loose hanging jewelry. Change gloves often and when switching tasks. Read, understand and follow SFM's Employee Handbook. Ask for clarification on any item you do not understand. Clean uniform: Top, pants, hat or hairnet, apron and nametag. Requirements: Physical Requirements Strength: Standing 50%, walking 50% Movement of Objects: Heavy Lifting, Heavy Carrying Heavy Pushing, Heavy Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

Job Description: Cook - First Watch Location: Frankfort, KY, 40601 We Put You First!!! We understand the importance of taking care of our team members. Below are some of the many benefits and perks that come with joining our team. We put our employees first, and in return, they put our guests first. Benefits: Competitive Wages Friendly Work Environment Opportunity for Advancement Tuition Reimbursement Paid Training Employee Discount 401)k) Matching Referral Program Flexible Schedule Health, Dental, Vision, Life, Disability, Accident, Critical Illness, and Hospital Indemnity insurance for those who meet eligibility requirements NO NIGHT SHIFTS, EVER!!! Skills Required: Cooking skills Job Responsibilities: Prepare and cook food items according to First Watch recipes and guidelines Ensure that food is cooked to the appropriate temperature and presented in an appealing manner Follow all food safety and sanitation guidelines Assist with inventory management and ordering of supplies as needed Clean and maintain kitchen equipment and work areas Collaborate with other kitchen staff to ensure timely and efficient service Additional Information: Must be 18 years of age Weekend Availability Required Must have Reliable Transportation Lifts moderate to heavy weights on an occasional basis Any and all certifications where applicable We can't wait to hear from you!!!