Chef jobs in Louisville, KY - 117 jobs

Basic Purpose: Chef Tournant role is a relief chef position to assist the Executive Chef and Sous Chef in planning, organizing, and directing the work of employees in the kitchen Department. Responsible for floating between banquet and outlet food preparation while ensuring superior quality and consistency. Organizational Scope: Position is responsible for managing the daily operations of the kitchen(s) in the absence of the Executive Chef or Sous Chef. Monitors food and labor costs. Assists Executive Chef and Sous Chef in creating and implementing menu and production changes.

Job Description The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Work Requirements Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration. Develop daily specials with a focus on involvement and input from other chefs. Recognizes superior quality products, presentations and flavor. Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Provide guidance to sous chefs on daily record lists and monthly self-audits. Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls. Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff. Coordinates banquet production with Banquet Chef. Helps the Executive Chef research and test new food products in conjunction with Company initiatives. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Create a team environment that works harmoniously and professionally. Demonstrate new cooking techniques and equipment to staff. Encourage and build mutual trust, respect, and cooperation among team members. Must be able to work a flexible schedule including weekends. Ensure a high standard of food quality, taste, presentation and sanitation. Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation. All other duties as required. Qualifications Culinary Degree or equivalent experience. 5+ Years of culinary experience in hotel or equivalent setting. 3+ Years management or supervisory experience. Knowledge of proper food handling and safety procedures. Ability to prepare food according to the hotel standard and guest expectations. Ability to multitask and accomplish a heavy work load in a timely manner while under pressure. Skilled at managing a team and training line staff to cook properly and follow standards. Ability to adhere to and enforce company policies and procedures.

Valeo is a tech global company, designing breakthrough solutions to reinvent the mobility. We are an automotive supplier partner to automakers and new mobility actors worldwide. Our vision? Invent a greener and more secured mobility, thanks to solutions focusing on intuitive driving and reducing CO2 emissions. We are leader on our businesses, and recognized as one of the largest global innovative companies. Join Valeo Service and let's work together for a more sustainable aftermarket. Valeo is an automotive supplier and partner to automakers worldwide. As a technology company, Valeo offers innovative systems and equipment to reduce CO2 emissions and develop intuitive driving. Valeo's Saint-Denis site (330 employees) is the headquarters of Valeo Service, a Valeo Group entity dedicated to after-sales activities. We provide a complete range of services and spare parts for automakers and the independent aftermarket. Our commitment? To contribute to a more sustainable aftermarket and to guarantee our customers a safe, comfortable and unique driving experience. Your tasks: Media assets implementation for ecommerce and digital purpose * To be the key coordinator for media assets implementation (pictures, drawings…) for product marketing in Europe * Coordination with European Product managers, photographers, communication team, data team * Organize and schedule the photo shooting with the photographers * Photos validation according to the product specifications * Media asset integration to Media Center * Coordinate the Media Center contents improvement between Data team and product marketing team Products perimeter * All Valeo Service products Job: Marketing Trainee/Apprentice/VIE Organization: VS Region Product Line Schedule: Full time Employee Status: Apprentice (durée déterminée) Job Type: Apprenticeship fixed term Job Posting Date: 2025-12-04 Join Us ! Being part of our team, you will join: * one of the largest global innovative companies, with more than 20,000 engineers working in Research & Development * a multi-cultural environment that values diversity and international collaboration * more than 100,000 colleagues in 31 countries... which make a lot of opportunity for career growth * a business highly committed to limiting the environmental impact if its activities and ranked by Corporate Knights as the number one company in the automotive sector in terms of sustainable development More information on Valeo: *********************

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Senior Sous Chef plays a critical leadership role in ensuring the efficient, high-quality, and profitable operation of the culinary department. This position functions as the Executive Chef's primary support, taking independent ownership of kitchen operations, staff supervision, production standards, inventory management, and cost control. The Senior Sous Chef will actively supervise, coach, counsel, train, and mentor culinary employees to uphold company standards for quality, safety, and service excellence. This is a highly visible leadership role requiring consistent attendance and open availability, including evenings, weekends, and event-driven schedules. Professional presentation, strong interpersonal abilities, independent decision-making, and proven management skills are essential. This role will pay a yearly salary between $60,000 - $62,500 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 6, 2026. Responsibilities Culinary Leadership & Operations Oversee and supervise all culinary production, including line set-up, prep, service execution, and breakdown. Ensure proper delegation and workflow management across all kitchen stations. Lead all buffet, carving, beverage, and action-station setups, ensuring readiness of required equipment-chafers, serving ware, heat lamps, china, platters, and utensils. Uphold exemplary kitchen sanitation standards. Ensure all kitchen and production areas (including remote prep spaces) remain free of debris, cleaned, and properly maintained at all times. Inventory, Ordering & Cost Control Independently manage inventory control processes, including weekly counts, monitoring par levels, and implementing waste-reduction strategies. Oversee ordering of food, supplies, and equipment in coordination with the Executive Chef to maintain cost efficiencies and ensure product quality and availability. Track and manage food cost, portion control, and yield. Support menu costing, recipe standardization, and margin optimization. Menu Development & Recipe Innovation Collaborate with the Executive Chef to develop new menu items, recipes, and culinary concepts tailored to the venue's diverse event needs. Assist in designing seasonal menus, specialty offerings, and themed event menus suited for banquets, conventions, VIP functions, and large-scale productions. Conduct product testing, tastings, and refinement sessions to ensure new items align with quality, cost, and operational capabilities. Maintain detailed recipe documentation and ensure accurate roll-out and staff training for all new menu items. Staff Scheduling, Training & Supervision Create, manage, and maintain kitchen schedules, ensuring appropriate coverage across all areas while controlling labor cost. Provide continuous coaching, development, and performance feedback to culinary staff. Mentor team members to build skills, professionalism, and advancement readiness. Lead daily pre-shift meetings, communicate expectations, reinforce standards, and foster a positive, cooperative, and motivated work environment. Quality Assurance & Culinary Standards Ensure consistency, quality, and execution of all menu items, following required recipes, portion guidelines, and production timelines. Monitor plating, temperature, taste, and presentation standards before dishes leave the kitchen. Collaborate with the Executive Chef to implement menu updates, culinary programs, and seasonal initiatives. Operational Oversight & Administrative Responsibilities Assist with kitchen record-keeping, including production logs, food safety documentation, temperature logs, and compliance reporting. Maintain awareness of event timelines, culinary needs, and operational priorities to proactively support seamless service delivery. Monitor inventory, staffing, equipment needs, and production levels to anticipate issues and implement solutions promptly. Document performance concerns and partner with Human Resources to appropriately address discipline, coaching, or corrective action. General Responsibilities Make independent decisions, solve operational problems, and prioritize daily tasks effectively. Communicate clearly with supervisors, peers, and subordinates to ensure seamless kitchen operations. Perform other duties as assigned by the Executive Chef. Qualifications High school diploma or GED required; formal culinary training preferred. Minimum 3-5 years of progressive culinary leadership experience in an upscale banquet, hotel, convention center, or high-volume foodservice environment. Demonstrated experience managing inventory, ordering, scheduling, food cost, and labor control. Valid State Health Certificate and required immunizations. Proven technical proficiency and deep knowledge of culinary techniques, production methods, and kitchen equipment. Strong leadership skills with experience training, motivating, and developing diverse teams. Excellent communication and active listening skills; able to collaborate effectively with staff, vendors, and internal partners. Strong problem-solving ability with a track record of effective, timely decision-making. Highly organized with the ability to multi-task, prioritize, and adapt in a fast-paced, continuously changing environment. Ability to stand for long periods; lift, push, or carry heavy items; bend, reach, twist, and perform repetitive motions. Must possess strong sensory evaluation abilities (taste and smell). Serve Safe certification required. Proficiency in MS Word, Excel, Outlook; experience with menu costing or forecasting software (e.g., US Foods Menu Profit Pro) is a plus. Commitment to exceptional service, safety, and operational excellence. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Executive Chef StoryPoint of Middletown The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP2

: Executive Chef Reports to: Managing Partners and Director of Restaurant Operations, with culinary alignment and partnership with Chef/Owner. The Executive Chef is the senior culinary leader responsible for delivering consistent food quality, running a disciplined and accountable kitchen, developing and leading the BOH team, and achieving agreed financial targets. This role sets the standard for food quality, culture, systems, and performance while overseeing financial performance, staffing, training, and long-term development of the BOH team. The Executive Chef leads through clear expectations, accountability, and mentorship, ensuring that daily execution aligns with the restaurant's culinary identity and business goals. The Executive Chef partners closely with FOH leadership and ownership to ensure the guest experience matches bar Vetti's goals every day. Direct reports: Executive Sous Chef, Sous Chefs (and any additional BOH leadership roles assigned) Key partners: GM and FOH leadership, Director of Operations, ownership group, vendors Leadership expectations The Executive Chef is expected to lead with clarity, consistency, urgency, and professionalism. This role creates an environment where standards are non-negotiable, communication is direct, coaching happens in the moment, and accountability is fair and documented. Key Responsibilities The Executive Chef is ultimately accountable for food quality, cost control, cleanliness, team development, and operational excellence across all services: Culinary Execution & Standards Establish, document, and uphold all recipes, specs, portioning, plating, seasoning, and prep standards Own food quality and consistency across all stations and shifts. Conduct routine line checks and tastings, including pre-service checks and mid-service adjustments. Ensure strong service execution: pacing, communication with FOH, ticket flow, and re-fire prevention. Set standards and training for allergy awareness, dietary accommodations, and cross-contact prevention. Leadership, Staffing, & Culture Build and retain a high-performing BOH team through hiring, training, coaching, and performance management Set the tone for professionalism, mutual respect, urgency, and hospitality in the kitchen Lead, mentor, and develop the Executive Sous Chef and Sous Chefs as strong operational leaders Identify and develop high-potential team members for leadership growth Ensure structured onboarding and station training programs are executed consistently Define performance benchmarks for each BOH role and ensure evaluations are meaningful and accurate Address performance issues directly and constructively; document and follow through on corrective action when patterns emerge Foster a calm, organized, and accountable environment during service Systems, Execution & Accountability Create and maintain clear, repeatable kitchen systems for prep, production, station setups, pars, labeling, ordering, inventory, cleaning, service execution, and communication Hold leadership accountable to daily, weekly, and monthly expectations Ensure opening, mid-shift, and closing standards are consistently audited and executed and correct gaps with training and accountability. Oversee BOH scheduling strategy in partnership with operations management to balance labor efficiency and execution Financial Performance & Cost Control Own food cost performance through recipe costing, portion control, inventory management, purchasing controls, and waste reduction Ensure menus are properly costed and priced in alignment with agreed margin targets. Review inventory, ordering, and invoices to ensure accuracy and alignment with pars and sales volume Partner with the Executive Sous Chef and operations team to identify cost drivers and implement corrective action. Analyze trends and proactively address cost pressures with smart operational solutions Maintain vendor relationships and oversee ordering strategy to ensure quality, availability, and value. Ensure accurate and timely completion of inventories and proper storage, labeling, dating, and rotation Partner with operations on budgeting, forecasting, and pricing strategy Menu development and R&D Lead menu development, testing, and rollouts in alignment with seasonality, the bar Vetti concept, and business goals Create and execute seasonal menu items within agreed cost targets that support the brand and operational capacity Maintain recipe documentation and training materials for new and updated menu items Coordinate menu changes with FOH training and service standards Make short-term substitutions for availability or quality issues, with timely communication to FOH and ownership as needed Executive Chef must align with Chef/Owner and ownership/operations for: Major reworks of core dishes Significant vendor changes, major spec changes, or long-term purchasing strategy shifts Major staffing restructures, compensation changes beyond established bands, or material operational policy changes Capital expense requests and major equipment decisions (while still identifying needs proactively) Health, Safety & Facilities Ensure full compliance with health department standards, food safety practices, and sanitation systems Maintain inspection readiness at all times Ensure proper handling procedures, cleaning schedules, and corrective action for violations Maintain required certifications and ensure compliance with company policies Communication & Collaboration Maintain clear, proactive communication with FOH leadership to support service flow and guest experience Lead BOH leadership meetings and set a consistent cadence for alignment Align with ownership and operations on goals, challenges, opportunities, and any operational risks Provide written updates when needed: staffing changes, recurring issues, cost variances, and action plans Represent the kitchen professionally in all internal and external relationships Qualifications Proven Executive Chef or senior chef leadership experience in a high-volume, quality-driven kitchen. Strong ability to lead teams, coach, set standards, and hold people accountable without creating chaos or resentment. Solid operational competence: prep systems, ordering, inventory, costing, and scheduling collaboration. High standards for cleanliness, organization, and safety. Ability to communicate clearly and consistently with FOH leadership and ownership. Flexible schedule including nights, weekends, and holidays ServSafe (or ability to obtain/maintain as required). BenefitsPhysical requirements Ability to work on feet for extended periods in a hot, fast-paced environment. Ability to lift up to 50 lbs and perform typical kitchen physical demands. Join our team and be part of an exciting, high-energy atmosphere where quality drinks and hospitality come together! Apply today! bar Vetti offers a competitive benefits and compensation package including Medical, Dental, and Vision, PTO, and 401k with a match to name a few. Relocation assistance is also available for the right candidate! This job posting provides a general overview of the role's primary responsibilities and qualifications. It is not an exhaustive list of all duties, responsibilities, or qualifications. A full job description will be provided during the hiring process. Responsibilities may evolve based on business needs. bar Vetti is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable laws. All employment decisions are based on qualifications, merit, and business needs.

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city's rich history and authentic character, the Omni Louisville transforms one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the city's heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel's Speakeasy and bowling alley. Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers' coffee, baked bread, and smoked barbeque. Job Description To provide and maintain high quality standards and procedures in preparing and serving all banquet food. We're proud to offer a wide range of benefits designed to support the health, financial security, and overall well-being of our team members, including: Comprehensive medical, dental, and vision insurance options Paid time off to rest, recharge, and spend time on what matters most 401(K) with company matching, plus access to Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA) Voluntary benefits such as life and AD&D insurance, critical illness and accident coverage, hospital indemnity, legal services, identity theft protection, telemedicine, pet insurance, and whole life coverage You'll also enjoy perks like: Discounts on dining, spa treatments, retail purchases, and hotel stays at other Omni locations A fitness incentive program to help you stay active and healthy Access to confidential support services through our Employee Assistance Program (EAP) At Omni, we're committed to creating a workplace where you feel supported, appreciated, and set up for success-both in and outside of work. We're proud to offer a wide range of benefits designed to support the health, financial security, and overall well-being of our team members, including: Comprehensive medical, dental, and vision insurance options Paid time off to rest, recharge, and spend time on what matters most 401(K) with company matching, plus access to Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA) Voluntary benefits such as life and AD&D insurance, critical illness and accident coverage, hospital indemnity, legal services, identity theft protection, telemedicine, pet insurance, and whole life coverage You'll also enjoy perks like: Discounts on dining, spa treatments, retail purchases, and hotel stays at other Omni locations A fitness incentive program to help you stay active and healthy Access to confidential support services through our Employee Assistance Program (EAP) At Omni, we're committed to creating a workplace where you feel supported, appreciated, and set up for success-both in and outside of work. Responsibilities Coordination of all banquet hot and cold foods. Banquet Chef must work along with Garde Manger to ensure quality meets specs and guarantees. Banquet Chef will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available. Attends daily BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to Chef and Garde Manger and Bakeshop. Works one to two days ahead of operation to ensure product delivery is on time and to ensure anyone covering has what they need to operate. Responsible for overall banquet food operation to ensure quality and quantity. Chef should have a good working relationship with Banquet Managers and Captains and should be in direct communication constantly to ensure counts are proper. Assists in the lowering of food cost and waste. Responsible for the return of food. Communicates with the Executive Steward on all banquet equipment needed to perform a banquet. Work with the Executive Chef and Executive Sous Chef on all cost control, payroll and menu planning that the Banquet Chef is responsible for maintaining. Coordination with Executive Sous Chef, Executive Chef, and Garde Manger. Monthly training classes with immediate associates. Menu development. Other duties as assigned by management. Qualifications A minimum of 2 years of previous experience in the same or similar position within a full-service convention hotel preferred. Previous Culinary leadership experience required. Associates Degree or equivalent. Must be ServSafe Food Safety Certified. Must have Food Handler's Certificate Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Community: The Grand of Prospect Infuse Your Culinary Passion into a Fulfilling Career! At our Community, we elevate the culinary experience with stability, no late nights, generous Paid Time Off, and a robust collection of employee perks. With us, you'll find more than a “job” - you'll find a rewarding career as a Sous Chef or Lead Cook! Sous Chef / Lead Cook Position Highlights: Culinary Artistry: Craft restaurant-quality meals filled with creativity, love, and passion. Kitchen Leadership: Assist in maintaining a clean, sanitized kitchen, and apply best practices in ingredient storage and management. Community Connection: Build meaningful relationships with elderly residents, enhancing their dining experience. Customer Excellence: Provide exceptional, heartfelt service at a comfortable pace. Qualifications for the Sous Chef / Lead Cook: Your Skills and Experience Experience: Have you thrived as a Sous Chef or Lead Cook in a restaurant or hospitality setting? We want to meet you! Attitude: Bring a positive mindset, willingness to learn, and stamina to stand for extended periods. Employee Perks, Programs, and Benefits: Your Rewards Instant Access: Next Day Pay available to most employees. Work-Life Balance: No late nights, Consistent Scheduling. Exclusive Discounts: Access to 300,000 Travel, Restaurant, Retail Discounts. Referral Bonuses: Unlimited! Career Growth: Frequent Training, Promotion Opportunities. Education Support: Continuing Education Reimbursement Program. Give Back: Paid Volunteer Days! Comprehensive Benefits: Competitive Paid Time Off, Health, Dental, Vision, Pet Insurance! Join a Recognized Great Place to Work: Our Community! We're passionate about what we do, and our awards reflect our commitment. Our Mission Statement: Passionate Service. Passionate Cleanliness. Passionate Care. As a condition of employment at a Civitas Senior Living community, all new hires will be asked to complete a screening process as required by state regulations. All offers of employment are contingent upon the successful completion of this process. Residency within the State that this Community/Location operates in is a condition of employment. Ready to cook up a delightful new chapter in your culinary career? Apply today and savor the opportunity to be our next Sous Chef or Lead Cook!

Headquartered in Chicago, IL, Puttshack USA opened its first location in 2021 as an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. The Puttshack experience is really all about having fun - and doing something fun - together. Working at Puttshack: At Puttshack, we take fun to the next level. We're a fast-growing team of talented, hands-on go-getters who take pride in the work we do - and have a blast doing it. If you're a mover and shaker who sets the bar high and loves the thrill of building something amazing, you'll fit right in. We're always on the lookout for the best people to join our growth journey. We are creative thinkers and even better do-ers; so if you're inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Our Purpose is to bring everyone in to play. Puttshack has the power to bring together people of all generations- the experience is inclusive, accessible, and an all-around great time. We are always looking for ways to bring a sense of belonging to our associates and guests alike. Position Summary: The Sous Chef is part of the culinary leadership team, working alongside and under the guidance of the Executive Chef to lead and support the daily operations in a fast-paced, high-volume kitchen, driving the culinary execution of our uniquely inspired menu. Responsible for the preparation and execution of the menu within Puttshack Standards, the Sous Chef will assist with running the day to day kitchen operations. Position Responsibilities may include, but not limited to: Manage kitchen operations and shifts, ensuring the day-to-day execution for dish, prep and line stations Support daily operations by following food quality standards across preparation and storage Assist with kitchen training across food execution, menu rollouts and system initiatives Uphold all policies and procedures focused on product quality: daily line checks, prep and par level control, regular food audits, and 100% commitment to safe and sanitary operations. Ensure collaboration between kitchen and front of house operations to ensure seamless service Focus on team member/associate development and cross training to ensure maximum operational efficiency and career growth. Provide continuous coaching and direction to hourly staff Represent Puttshack's brand and values to create a respectful, positive and professional work environment Introduce and support the implementation of kitchen training materials to the team Champion the Puttshack brand by ensuring a consistent and exceptional guest experience Ensure a quality guest experience through oversight of associates preparing and cooking food Maintain a safe, secure and healthy work environment and food safety Ensure proper safety protocols to minimize risk and ensure a safe environment for guests and associates Other projects and duties as assigned Required Skills and Experience: Minimum of 1 year of experience as a culinary manager or supervisor in a full-service restaurant, with at least 3 years of overall experience within a high-volume food & beverage, hospitality, and/or social entertainment venue Be collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationship Must be organized, work efficiently and be able to perform tasks with minimal oversight and supervision Strong communication skills with the ability to resolve conflict and provide direction to your teams Demonstrates financial acumen, strong understanding of culinary operations & safety Tech savvy and willingness to learn new systems and tools Flexible availability to work evenings, weekends, and holidays Preferred Skills and Experience: Culinary Degree preferred Physical Requirements: Frequent walking, bending and occasional lifting, up to 40 lbs. will be required. Must be able to stand for long periods of time up to 10 hours. The noise level in the work environment is typically moderate to high. The temperature in the work environment varies from hot to cold. The physical demands described above are representative of those that must be met by an associate to successfully perform the essential functions and responsibilities of this job. Benefits: We have a guest service mindset and treat our associates the same way, offering our full-time associates: Health/dental/vision coverage 401(k) matching Life Insurance Disability Insurance PTO Associate discounts (FREE mini golf!) …and more! Other rewards may include tips, discretionary bonuses, etc. Benefits eligibility and offerings may vary by location or position. Some of the above benefits are immediately available to our part-time or variable time associates, whereas others become available after completing initial employment periods. Please consult with the hiring team for more details. Puttshack USA is proud to be an Equal Opportunity Employer. All applicants will be considered without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. About Puttshack: Headquartered in Chicago, IL, Puttshack USA opened its first location in 2021 as an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. The Puttshack experience is really all about having fun - and doing something fun - together. Working at Puttshack: At Puttshack, we take fun to the next level. We're a fast-growing team of talented, hands-on go-getters who take pride in the work we do - and have a blast doing it. If you're a mover and shaker who sets the bar high and loves the thrill of building something amazing, you'll fit right in. We're always on the lookout for the best people to join our growth journey. We are creative thinkers and even better do-ers; so if you're inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Our Purpose is to bring everyone in to play. Puttshack has the power to bring together people of all generations- the experience is inclusive, accessible, and an all-around great time. We are always looking for ways to bring a sense of belonging to our associates and guests alike. Position Summary: The Sous Chef is part of the culinary leadership team, working alongside and under the guidance of the Executive Chef to lead and support the daily operations in a fast-paced, high-volume kitchen, driving the culinary execution of our uniquely inspired menu. Responsible for the preparation and execution of the menu within Puttshack Standards, the Sous Chef will assist with running the day to day kitchen operations. Position Responsibilities may include, but not limited to: Manage kitchen operations and shifts, ensuring the day-to-day execution for dish, prep and line stations Support daily operations by following food quality standards across preparation and storage Assist with kitchen training across food execution, menu rollouts and system initiatives Uphold all policies and procedures focused on product quality: daily line checks, prep and par level control, regular food audits, and 100% commitment to safe and sanitary operations. Ensure collaboration between kitchen and front of house operations to ensure seamless service Focus on team member/associate development and cross training to ensure maximum operational efficiency and career growth. Provide continuous coaching and direction to hourly staff Represent Puttshack's brand and values to create a respectful, positive and professional work environment Introduce and support the implementation of kitchen training materials to the team Champion the Puttshack brand by ensuring a consistent and exceptional guest experience Ensure a quality guest experience through oversight of associates preparing and cooking food Maintain a safe, secure and healthy work environment and food safety Ensure proper safety protocols to minimize risk and ensure a safe environment for guests and associates Other projects and duties as assigned Required Skills and Experience: Minimum of 1 year of experience as a culinary manager or supervisor in a full-service restaurant, with at least 3 years of overall experience within a high-volume food & beverage, hospitality, and/or social entertainment venue Be collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationship Must be organized, work efficiently and be able to perform tasks with minimal oversight and supervision Strong communication skills with the ability to resolve conflict and provide direction to your teams Demonstrates financial acumen, strong understanding of culinary operations & safety Tech savvy and willingness to learn new systems and tools Flexible availability to work evenings, weekends, and holidays Preferred Skills and Experience: Culinary Degree preferred Physical Requirements: Frequent walking, bending and occasional lifting, up to 40 lbs. will be required. Must be able to stand for long periods of time up to 10 hours. The noise level in the work environment is typically moderate to high. The temperature in the work environment varies from hot to cold. The physical demands described above are representative of those that must be met by an associate to successfully perform the essential functions and responsibilities of this job. Benefits: We have a guest service mindset and treat our associates the same way, offering our full-time associates: Health/dental/vision coverage 401(k) matching Life Insurance Disability Insurance PTO Associate discounts (FREE mini golf!) …and more! Other rewards may include tips, discretionary bonuses, etc. Benefits eligibility and offerings may vary by location or position. Some of the above benefits are immediately available to our part-time or variable time associates, whereas others become available after completing initial employment periods. Please consult with the hiring team for more details. Puttshack USA is proud to be an Equal Opportunity Employer. All applicants will be considered without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Executive Chef will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery's award-winning beers. The ability to spot problems and resolve them quickly, maintain a level head, and delegate many kitchen tasks simultaneously is a must. Key Goals: set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Administrative Responsibilities: Manage Daily Operations · Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence; periodically monitor floor operations and secure monies. Meet Financial Goals · Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste (order guides, par levels, checklists, signage, organization of line and walk-in); monitor and adjust labor hours; supervise workflow and analyze systems for efficiency. Control Food Cost · Monitor food production quality through staff oversight and training to ensure food waste is minimalized. o Product Management : Order the least amount of product without running out; train staff on checking-in deliveries, proper stock rotation, and organization; identify items in inventory for specials/immediate use; ensure prepped items are properly stored and labeled. o Quality Control : Train and monitor staff for proper portion control and on proper cooking techniques; monitor stock and report quality issues; communicate ideas for improving current systems; etc.) o Documentation : Update order guides; monitor and update prep and stock par levels; update recipe yields; update proper plating/execution instructions. Maximize Labor · Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects; o Staff productivity : Monitor and manage line productivity and ensure expedient prep; cut labor based on business; delegate deep cleaning projects; identify staffing issues and communicate ideas for improvement; assist in training new hires. Project Future Business · Identify trends and use sales data to anticipate future needs o Ordering : Use past data and par sheets to ensure we are ordering the proper quantities for upcoming business. o Prep : Ensure that all prep lists are being utilized and you are adjusting pars depending on volume of business. o Staff Scheduling : Use past data to make sure we are scheduling accordingly and that we are able to deliver quality service at all times. Uphold Service Standards · Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food. Focus on Accountability · Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude; diligently document any policy or performance violations. Staff Management · Accomplish Company Human Resource Objectives: recruit top kitchen professionals; Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress; manage staff expectations and attitudes; provide restaurant GM with job reviews and recommended compensation levels * Staff Accountability and Quality Control o Use checklists for daily and weekly side work and cleaning duties ; use of write up forms for policy infractions; communicating any facility issues with appropriate manager; maintaining quality of prepped items and plated food; etc.) Staff Management * Production & Staff Training o Ensure proper food preparation techniques through recipe completion tests, efficient yields, and portion control; ensure proper cooking techniques and plating Menu Development · Develop menus that align with Upland's philosophy of food. * Oversee Weekly Specials o Work with the Sous Chef and Shift Managers to develop weekly specials. This will allow you to get a feel for how these items are received by our guest. * Local Sourcing o Work to develop local relationships with farmers and other vendors. Facilities Maintenance and Permitting · Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; coordinate with restaurant GM on Clay Township quarterly FOG reports Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM. The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.

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.

The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Work Requirements Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration. Develop daily specials with a focus on involvement and input from other chefs. Recognizes superior quality products, presentations and flavor. Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Provide guidance to sous chefs on daily record lists and monthly self-audits. Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls. Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff. Coordinates banquet production with Banquet Chef. Helps the Executive Chef research and test new food products in conjunction with Company initiatives. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Create a team environment that works harmoniously and professionally. Demonstrate new cooking techniques and equipment to staff. Encourage and build mutual trust, respect, and cooperation among team members. Must be able to work a flexible schedule including weekends. Ensure a high standard of food quality, taste, presentation and sanitation. Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation. All other duties as required. Qualifications Culinary Degree or equivalent experience. 5+ Years of culinary experience in hotel or equivalent setting. 3+ Years management or supervisory experience. Knowledge of proper food handling and safety procedures. Ability to prepare food according to the hotel standard and guest expectations. Ability to multitask and accomplish a heavy work load in a timely manner while under pressure. Skilled at managing a team and training line staff to cook properly and follow standards. Ability to adhere to and enforce company policies and procedures.

The Executive Chef will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery's award-winning beers. The ability to spot problems and resolve them quickly, maintain a level head, and delegate many kitchen tasks simultaneously is a must. Key Goals: set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Administrative Responsibilities: Manage Daily Operations · Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence; periodically monitor floor operations and secure monies. Meet Financial Goals · Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste (order guides, par levels, checklists, signage, organization of line and walk-in); monitor and adjust labor hours; supervise workflow and analyze systems for efficiency. Control Food Cost · Monitor food production quality through staff oversight and training to ensure food waste is minimalized. o Product Management : Order the least amount of product without running out; train staff on checking-in deliveries, proper stock rotation, and organization; identify items in inventory for specials/immediate use; ensure prepped items are properly stored and labeled. o Quality Control : Train and monitor staff for proper portion control and on proper cooking techniques; monitor stock and report quality issues; communicate ideas for improving current systems; etc.) o Documentation : Update order guides; monitor and update prep and stock par levels; update recipe yields; update proper plating/execution instructions. Maximize Labor · Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects; o Staff productivity : Monitor and manage line productivity and ensure expedient prep; cut labor based on business; delegate deep cleaning projects; identify staffing issues and communicate ideas for improvement; assist in training new hires. Project Future Business · Identify trends and use sales data to anticipate future needs o Ordering : Use past data and par sheets to ensure we are ordering the proper quantities for upcoming business. o Prep : Ensure that all prep lists are being utilized and you are adjusting pars depending on volume of business. o Staff Scheduling : Use past data to make sure we are scheduling accordingly and that we are able to deliver quality service at all times. Uphold Service Standards · Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food. Focus on Accountability · Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude; diligently document any policy or performance violations. Staff Management · Accomplish Company Human Resource Objectives: recruit top kitchen professionals; Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress; manage staff expectations and attitudes; provide restaurant GM with job reviews and recommended compensation levels * Staff Accountability and Quality Control o Use checklists for daily and weekly side work and cleaning duties ; use of write up forms for policy infractions; communicating any facility issues with appropriate manager; maintaining quality of prepped items and plated food; etc.) Staff Management * Production & Staff Training o Ensure proper food preparation techniques through recipe completion tests, efficient yields, and portion control; ensure proper cooking techniques and plating Menu Development · Develop menus that align with Upland's philosophy of food. * Oversee Weekly Specials o Work with the Sous Chef and Shift Managers to develop weekly specials. This will allow you to get a feel for how these items are received by our guest. * Local Sourcing o Work to develop local relationships with farmers and other vendors. Facilities Maintenance and Permitting · Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; coordinate with restaurant GM on Clay Township quarterly FOG reports Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM. The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.

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

StoryPoint of Middletown The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP2

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