Chef jobs in Maricopa, AZ

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. Position Summary The Executive Chef serves as the top culinary leader at Footprint Center, the premier downtown Phoenix arena that is home to the NBA Phoenix Suns, WNBA Phoenix Mercury, and a high-volume calendar of concerts, special events, and large-scale productions. This role is responsible for the overall leadership, strategic direction, and operational oversight of the entire culinary department, ensuring seamless execution of all food and beverage services across multiple premium clubs, suites, concessions, and back-of-house operations for professional sports and entertainment events. Reporting directly to the Senior Executive Chef, the Executive Chef is accountable for setting the culinary vision, driving menu innovation, upholding safety and sanitation standards, and leading a team of 35+ full-time and part-time culinary professionals. This role requires exceptional culinary acumen, strong leadership, cost management expertise, and a commitment to operational excellence in a fast-paced, guest-focused environment. The Executive Chef must be available to work an event-driven schedule, including evenings, weekends, and holidays. The Executive Chef must be available to work a variable event-driven schedule which includes evenings, weekends, and holidays. This role pays an annual salary of $115,000-$130,000 and is bonus eligible 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 November 21, 2025. About the Venue Mortgage Matchup Center is in the heart of downtown Phoenix, home to the Phoenix Suns and Mercury professional basketball teams and a variety of special events and concerts tear round-making it the preeminent destination for sports and entertainment in the southwest. Responsibilities Key Responsibilities: Culinary Leadership & Operations Serve as the senior culinary leader responsible for all food preparation, presentation, quality, and consistency across all events and outlets within Footprint Center. Develop, manage, and execute high-volume menus for NBA and WNBA games, concerts, VIP suites, clubs, staff meals, and catered events, with a focus on innovation, fan experience, and operational feasibility. Ensure seamless culinary execution for a year-round calendar of events, including 80+ home games, national concerts, corporate events, and back-of-house player dining experiences. Team Management & Development Lead, mentor, and manage a team of over 35 culinary professionals, including sous chefs, line cooks, prep cooks, and utility staff. Oversee staffing, hiring, onboarding, scheduling, performance evaluations, and professional development of the culinary team. Foster a positive kitchen culture that emphasizes accountability, empowerment, continuous learning, and high performance. Financial & Cost Control Develop and maintain food cost targets and labor budgets in collaboration with the Sr. Executive Chef and Director of F&B. Ensure adherence to budgeted food cost percentages through effective inventory management, portion control, waste reduction, and purchasing practices. Monitor payroll, approve timesheets, and optimize labor deployment based on event volume. Menu Development & Quality Assurance Create and implement seasonal and event-specific menus that reflect the culinary brand of the arena while meeting diverse guest expectations, dietary needs, and brand partnerships. Ensure all food is prepared and served in accordance with Oak View Group's quality, safety, and brand standards. Conduct regular kitchen walk-throughs and tastings to uphold presentation, taste, and consistency. Compliance & Safety Enforce all local, state, and federal food safety and sanitation standards. Maintain accurate kitchen records including food safety logs, inventory sheets, and production reports. Ensure cleanliness and safe use of all kitchen equipment and facilities. Event Execution & Client Interaction Collaborate with the Events, Premium, and Concessions teams to plan, execute, and elevate the culinary experience for VIP clients, team personnel, artists, and sponsors. Provide on-site leadership during high-profile events and adjust operations in real time to meet service demands. Qualifications Minimum 5+ years experience as an Executive Chef or senior culinary leader in a high-volume sports, arena, or hotel/event venue setting. Proven success managing a large culinary team in a union or non-union environment. Strong understanding of inventory, food costing, labor controls, and P&L accountability. Creative and strategic thinker with the ability to develop compelling menus for a variety of audiences (fans, premium guests, athletes, artists, staff). Proficient in Microsoft Office Suite (Word, Excel, Outlook) and event-based culinary software systems. Certified Food Manager (ServSafe or equivalent); knowledge of HACCP and OSHA guidelines. Strong communication and interpersonal skills; ability to lead, motivate, and hold team members accountable. Must be highly organized, adaptable, and able to perform under pressure in a dynamic, fast-paced environment. Ability to work a flexible, event-based schedule, including nights, weekends, and holidays as needed. This is a high-impact leadership role ideal for a chef who thrives on delivering excellence at scale and is excited to shape the culinary identity of a nationally recognized sports and entertainment venue. 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.

Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Job Title: Executive Chef (Promotion Potential) We are seeking an eager, creative, and driven Executive Chef or Executive Sous Chef to join our team at a thriving neighborhood restaurant. This is an exciting opportunity for an up-and-coming chef with leadership potential and a passion for culinary excellence. Key Responsibilities: Oversee kitchen operations and lead a team to create innovative, high-quality dishes. Ensure the consistent preparation and presentation of all food items. Maintain a clean, organized, and efficient kitchen environment. Manage inventory, ordering, and cost control to meet food cost goals. Cultivate a positive, drama-free work atmosphere with strong communication and follow-up. Collaborate with ownership to ensure menu items align with the restaurant's vision and culture. Qualifications: Eagerness to grow with potential for promotion. Creative, detail-oriented, and driven with a commitment to excellence. Strong leadership with good follow-through and a hands-on approach. Professional, with a commitment to maintaining a positive environment. Compensation & Benefits: Base salary: $65K-$90K, plus bonus potential. Health insurance. Paid Time Off (PTO). Opportunity for promotion and career growth. Vibrant company culture and a supportive team environment. Location: One location with 115 seats and $4M in revenue. This is the perfect opportunity for someone ready to step into an exciting new role and make a lasting impact at a beloved neighborhood restaurant.

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements 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 standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

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

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 Oak View Group is seeking an Executive Sous Chef - Concessions to oversee culinary operations for the Mortgage Matchup Center. This role manages the FanDuel Restaurant, all concessions outlets, value menu programming, and fan-favorite events throughout the season. The position requires strong leadership, culinary expertise, and guest engagement to deliver an exceptional food & beverage experience at every event. This role pays an annual salary of $65,000-$75,000 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 December 31, 2025. Responsibilities Lead all back-of-house concessions operations, including FanDuel Restaurant and multiple concession stands. Create and manage menus for value-driven offerings, fan-favorite items, and seasonal promotions. Supervise, train, and mentor culinary staff to exceed company standards. Ensure food quality, portion consistency, and presentation in a high-volume environment. Maintain compliance with sanitation, safety, and health regulations. Partner with front-of-house and leadership teams to enhance guest satisfaction and service standards. Manage ordering, inventory, food costs, and labor efficiencies. Act as a visible leader during events, engaging with guests and staff to ensure premium service delivery. Qualifications 3-5+ years of progressive culinary leadership experience; concessions or sports venue experience strongly preferred. Knowledge of American grill, Mexican/Sonoran, and fan-favorite concessions cuisine. Proven success managing large culinary teams in fast-paced, high-volume settings. Excellent communication and leadership skills, with the ability to engage staff and customers. Food safety and sanitation knowledge; ServSafe certification preferred. Flexibility to work evenings, weekends, and event schedules. 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.

Full-time Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef leads the community's dining operations, delivering an exceptional culinary experience that enhances the lives of our residents. This role oversees all aspects of the kitchen and dining program, including menu development, food procurement, meal preparation, and service. The Executive Chef is responsible for managing food, supply, and labor budgets; hiring, training, and guiding a high-performing dining team; maintaining inventory controls; and ensuring full compliance with all regulatory requirements. If you're inspired by creating memorable meals, motivated by excellence, and passionate about serving others, we invite you to join our team and make a meaningful impact every day. *The schedule is Tuesday through Saturday. KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $70000.00-$75000.00 per year

This position contributes to the Sanctuary on Camelback Mountain success by directing the culinary operations and food quality for the entire resort in the absence of the Executive Chef. The Executive Sous Chef is expected to be a 'hands-on' leader maintaining the highest standards of quality to our guests, overseeing training, scheduling and motivating culinary team. This position holds the responsibility for the daily operations of the elements kitchen, as well as the overall profitability of elements; a focus on living the Sanctuary Commitments and promise to Care Enough to Do It Well are critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS _______ Note: the following duties and responsibilities are not all-inclusive * Lead by example in areas of culinary technique and proactive hospitality skills. * Assist whenever or wherever needed to assure timely, smooth, quality service. * Order, receive and store products, and ensure all specifications are met. * Responsible for the overall cleanliness and organization of the kitchen and Camelback Café. * Maintain consistency of product and style with great attention to food quality, taste and presentation. * Help maintain a safe and sanitary work environment in accordance with Arizona Health and Safety codes. * Aid in the concept, creativity, revision and implementation of all menus including costing, specifications and standards. * Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. * Carry out supervisory responsibilities in accordance with organization policies and applicable law. * Ensure all stations are properly staffed. * Supervise and schedule all kitchen staff as it relates to budget and business levels. * Monitor kitchen payroll and take an active role in ordering product and other administrative tasks. * Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations. * Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff. * Effectively coach and counsel (when appropriate) providing continued staff development. * Maintain high employee morale and a good reliable staff; motivate and train staff. * Cultivate a strong working relationship with the elements service staff, In-Room Dining and Pool outlets, and perpetuate a spirit of teamwork between the kitchen and all service staff. * Ensure that all employees maintain high standards of attire and personal hygiene. * Ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory). * Ensure proper maintenance and care is exhibited by all employees toward equipment. * Embrace and support the resort's guidelines and procedures. * Maintain good safety habits and report unsafe or hazardous conditions to Security. * Report any equipment in need of repair to the Chief Engineer for service. * Perform additional duties as requested by the Executive Chef. JOB REQUIREMENTS _______ The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. * Ability to drive a van and/or golf cart; must have a clean driving record. * Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented. * Must be able to convey information and ideas clearly. * Ability to work on slippery surfaces and work well under pressure. * Flexible and long hours may be required on occasion. * Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). * Ability to lift 100 lbs. and carry 50 lbs. * Ability to listen effectively, to speak and write English clearly. * Requires extending arms, bending and stooping to reach materials. * Good communication skills, able to manage and motivate people. * Promote excellent guest relations while living the Sanctuary Commitments. * Maintain a high level of work quality and quantity per resort standards. * At all times maintain the highest standards of professionalism, ethics, and a positive attitude. QUALIFICATIONS________________________________________________________________________________________________ Education High School Diploma or G.E.D. Equivalent. Must possess and Culinary Degree. Current Food Handler's Card. Related Work Experience Must have 1-3 years' experience in a kitchen management position. Experience with hospitality and customer service, preferred. * Experience in baking and pastries. * Must be experienced in the operation of all commercial kitchen equipment.

We are looking for a highly experienced and creative Executive Chef to join our fast-paced and growing restaurant. You must have proven success in the kitchen as a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. You will be responsible for meeting food and labor cost targets for the kitchen. You will create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing. Executive Chef Duties and Responsibilities Coordinate and direct all food preparation, from prep through service Monitor the quality of all food and beverages Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day Oversee entire kitchen staff activity and ensure efficient work Order and arrange pickup or delivery of foods for the week Oversee repairs of kitchen appliances Direct and design and plating/presentation techniques for all dishes Hire and train new kitchen staff Work efficiently to resolve any problems that arise in the kitchen Research and implement new culinary trends Maintain a clean kitchen and abide by all state food safety and sanitation laws

Responsibilities: An Executive Chef is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. An Executive Chef 's responsibilities include: Act as the store's primary foodie Assist in the curation of product assortment and procurement function for the Bistro Develop recipes to produce gourmet food with healthy options in store Develop menus for product offering and work with vendor partners in product/recipe development Work in partnership with the Catering Director on menu planning, facilitating the production of catering menus that ensure profitability and company standards of food quality; Ownership over food safety and sanitation in the Bistro Educate guests and team members on products and recipes Primary ordering and inventory management for the Bistro Assist and drive the hiring process for the Bistro Assist Bistro Team Lead with Training and development of the Bistro team Assist Bistro Team Lead with scheduling responsibilities for the Bistro Assist Bistro Team Lead with driving sales and profitability, while controlling shrink, labor, and other expenses Continue to learn and self-develop to stay attune to current healthy eating and food trends Ensure safe working environment for team members and guests; by complying with all policies and procedures Own Bistro compliance with all state, county and local weights and measures guidelines All other duties as assigned Employees may occasionally experience the following physical demands for an extended period: Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending Perks & Benefits Competitive compensation, paid weekly Retirement Benefits Medical, dental, and vision insurance for yourself and eligible dependents Tuition Reimbursement for qualified courses Scholarship opportunities for continued education Store discount programs (10% off household groceries) Fun work environment where you have the opportunity to nourish your community Must be 18 years of age. Must be 21 years of age for any position that serves alcohol. For Internal Transfers/Promotion/Rehire Candidates: Your current leader must recommend that you apply for this position and provide an endorsement upon request from HR. You may be asked to accept a part-time position if that is the only position available Rehires must be approved by an HRBP

Job Description Noble 33 is a hospitality and lifestyle company with an expanding portfolio of distinctive, high-energy dining concepts in the U.S. and internationally. Our collection includes Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterrania, and 1587 Prime - each designed to deliver elevated experiences through exceptional cuisine, striking design, and vibrant atmosphere. Our success is driven by visionary leadership and a deep commitment to operational excellence. At Noble 33, we empower our leaders to cultivate strong teams, drive performance, and uphold the standards that define our culture and brand. We're looking for dynamic operators who are passionate about people, execution, and creating unforgettable guest experiences. Toca Madera Toca Madera is an experience for all your senses. The Mexican-inspired steakhouse brings bold flavors, premium ingredients, handcrafted cocktails, and a high-energy atmosphere together to create unforgettable nights. The menu highlights elevated interpretations of Mexican classics, crafted with a commitment to sustainable and organic sourcing that enhances every dish. With locations in Scottsdale, Houston, Las Vegas, and Miami coming soon, Toca Madera continues to define indulgent, sensory-driven dining with impeccable flavor and vibrant energy. Under the general guidance of the Culinary Director, the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: Maintain constant quality control of all food prepared and ensure it meets the Culinary Director's and Restaurant standards and is served on time Understand the operational set up and principle of the restaurant Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards Hiring and training staff to prepare and cook all the menu items Identify training needs and conduct training for all back of house team members and positions Coordinate the kitchen team and support any position that is in need of help Complete necessary food and station preparation prior to the scheduled event Ensure efficient and accurate use of produce, products and equipment in and around the kitchen Ensure that hygiene and safety protocols are implemented and enforced to the highest standard Conduct inventory of ingredients and equipment and placing orders as needed Specific Job Knowledge & Skills: Culinary degree preferred, High School or equivalent required Two to four years in a management position, preferably in an upscale or lifestyle brand hotel Ability to thrive in a high-pressure environment Passion for food and for creating exceptional guest experiences Gracious, friendly, and fun demeanor Ability to multitask, work in a fast paced environment and have a high level attention to detail Strong verbal and written communication skills in English, prefer bilingual English/Spanish Develop and maintain positive and productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Available to work on call shifts, after hours, over weekends and on holidays Physical Abilities: Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Requires manual ability to use, carry, and operate all necessary equipment We use eVerify to confirm U.S. Employment eligibility.

Who You Are: The Executive Chef will be responsible for the day-to-day operations of the Culinary Services Department and supervision of the culinary staff. The Executive Chef is responsible for ensuring the highest quality of menu planning and meal preparation, outstanding plate presentation and prompt and remarkable service to all residents throughout all culinary experiences within the community. Essential Duties and Responsibilities: Creates, plans, and implements all functions of the culinary services department in cooperation with the Executive Director & regional home office support. Stay current on restaurant industry trends. Assist culinary staff with food prep and recipe creations. Oversees and maintains successful bistro operations including staffing, rotating menu options, specials, and pricing. Establishes and maintains high standards of menu planning, food purchasing, storage, preparation, service, sanitation, and maintains an adequate stock of all necessary items. Follows budgetary guidelines and looks for ways to improve food costs without compromising on quality and customer service. Participate in interviewing, training, coaching, appreciating, and disciplining subordinates to deliver exceptional quality of life programs. Orients, trains, and supervises all culinary services personnel so that they may do their jobs effectively. Establishes and maintains a safe, clean, and healthy environment following all state, federal, local and community policies and procedures and laws for culinary services departments. Is familiar with all chemicals and handles them in a safe manner according to policies, procedures, and SDS. Maintains confidentiality of residents' personal information in and out of the community and protects and supports residents' rights. Maintains a professional appearance by dressing in required dress protocol and assures all staff is professionally attired in appropriate uniforms. Promote and contribute to the community's positive reputation and perception of the culinary department. Serves as an active and valuable member of the community's leadership team and other task groups as appropriate, providing collegial support and guidance to other department leaders and assist with marketing events for the community. Maintains a professional demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests. Perform duties as a culinary aid, dishwasher, and cook in addition to their duties as needed. Other duties as assigned. Job Requirements: Must possess an upbeat, positive, flexible, and enthusiastic personality and be congenial with fellow employees, residents, and the public at large. Must be an honest and dependable individual. Must maintain proper hygiene. Must be professional in dress and presentation. Must be willing to be active during entire work shift. Must be able to effectively communicate verbally and in writing in Standard English and use own judgment and initiative in daily activities. Must be a mature individual. Must possess the ability to multi-task in a fast-paced environment and perform a variety of tasks, often changing assignments on short notice. Must have strong organizational skills, as well as the ability to prioritize and meet deadlines. Must be detail and team work oriented. Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Excellent customer services skills. Experience with P&L accountability. Must attend required in-services/ workshops to further education of skills and community requirements. Must be drug-free and submit to urinalysis drug screening upon hire and routinely. Must be able to pass a criminal background check upon hire and as required by state regulations. The employee shall be responsible for maintaining the integrity of Koelsch Communities. Licenses, Certifications, & Education Required: Passed an approved food supervisory course such as CDM or ServSafe Managers Certificate. Supervisory Requirements: This role supervises all culinary staff. Uniform and Appearance Requirements: Clean white or black undershirt and chef coat (provided), black head cover (provided), black pants, and black close-toed non-slip shoes. Must abide by the Community dress code policy. Position Equipment: This role is provided a laptop or desktop computer that remains in the community. Carry handheld radio and respond appropriately to calls as needed. Responsible for the culinary department handheld radio. Responsible for all kitchen equipment including servicing within appropriate servicing timeframes to remain in compliance with County, State, and Community policies and regulations. Work location and Travel Requirements: This role is a 100% on-site role. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee is frequently required to stand, walk, carry, push, and pull up to 50 pounds, use hands to handle or feel, and reach with hands and arms. Special Demands: Must possess qualities of leadership, tact, and adaptability to change. Must uphold community dress policy, possess a pleasant personality, be congenial with fellow employees and public, and must be capable of following oral and written instruction. Must display and use own good judgement and initiative in daily duties.

Benefits: TipShare +$3/hr avg Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources About UsSoSoBa is a chef-driven, fast-casual ramen + craft noodle shop with a loyal following and a reputation for bold flavors, scratch cooking, and a fun, high-energy atmosphere. After establishing a strong presence in Flagstaff and Phoenix Arizona, we're hiring new leadership for our Phoenix location and looking for a talented Executive Chef to lead the culinary program. We already have a strong well-knit fully staffed culinary team trained and ready for our new Executive Chef. Position OverviewThe Executive Chef will oversee all culinary operations at SoSoBa Phoenix, ensuring that every dish leaving the kitchen meets our standards of consistency, creativity, and quality. This leader will manage kitchen staff, drive menu innovation, maintain food and labor costs to budgeted standards. The Ideal candidate will continue to cultivate our positive, efficient, and safety-focused kitchen culture. Ordering and management software and technology makes our onboarding process for the ideal candidate organized and efficient. You will be supplied with all you need to be successful on day one in your new role with us. Key Responsibilities Lead daily back-of-house operations, ensuring smooth service and high food standards Execute and refine SoSoBa's core menu while contributing seasonal specials and creative features Train, mentor, schedule, and manage BOH staff Maintain food quality, consistency, and presentation standards Manage inventory, vendor relationships, ordering, and cost control Uphold strict kitchen sanitation, safety protocols, and compliance with local health codes Collaborate with ownership and FOH leadership to drive guest satisfaction and profitability Assist with hiring, onboarding, and development of kitchen team members Ensure the kitchen operates efficiently during peak hours and under pressure Work closely with our Front of House management team on operations standards. Qualifications 3-5+ years of experience as an Executive Chef, Sous Chef, or Kitchen Manager in a high-volume or chef-driven concept Strong leadership and communication skills Proven track record in cost controls, ordering, and team management Knowledge of Asian cuisine, ramen/noodles, or scratch cooking preferred (but not required) Ability to thrive in a fast-paced, creative environment Commitment to consistency, cleanliness, and team culture ServSafe Food Manager Certification (or ability to obtain) What We Offer Competitive pay Weekly Tips Performance-based bonuses Opportunities for creative input and menu development Dining discounts and health benefits package Supportive ownership team and growth potential as SoSoBa grows Supportive and fully staffed kitchen crew who are all independent problem-solvers Benefits/Perks: SoSoBa provides a generous employee discount. Healthcare coverage is available. Competitive wages. Great Tips Sick Pay More great benefits will be discussed at the 90-day review. Compensation: $21.00 - $28.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. SoSoBa is now hiring! SoSoBa is an 'unabashedly in-authentic' approach to the traditional ramen shop. The food menu is a celebration in 'Uncommon-Ramen'. Craft Cocktails, Beer, Wines and Sakes make up the drink list. At SoSoBa we are passionate about the quality of our food, drinks and environment we provide for our customers and our fellow employees. We are a fast-paced downtown restaurant with a tight-knit crew. Apply today to come be a part of our awesome team!

Under direct supervision of the Food & Beverage Director, exhibits culinary talents by providing vision, personally performing tasks, leading and managing the staff in all food related functions. Works to continually improve guest and team members' satisfaction while maximizing the financial performance in all areas of responsibility. Supervises food preparation and presentation to ensure quality and consistency. Maintains extensive knowledge on menu development and completion. Responsible for guiding and developing staff including direct reports. Maintains a hygiene level above that required by the local health department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis. Areas of responsibility comprise overseeing all food preparation, food service and support areas as applicable. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O'odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: * Ensures compliance with all Tohono O'odham Gaming Enterprise policies and procedures, including Internal Controls (ICs). * Ensures disciplinary procedures and documentation are completed in a timely manner. * Ensures enterprise and department policies are administrated fairly and consistently. * Ensures team members are treated fairly and equitably. * Ensures compliance with all food handling and sanitation standards. * Ensures team members maintain required food handling and sanitation certifications. * Provides guidance and direction to Executive Sous Chef and staff, including setting goals, performance standards and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty and integrity; leads by example. * Establishes goals including performance goals, budget goals, and team goals. * Initiates and provides the vision for the menu development process for all assigned venues. Ensures items are flavorful, well presented, and cost effective. * Encourages and builds mutual trust, respect, and cooperation among team members. * Applies knowledge of the laws and regulations governing Food & Beverage to ensure that all Tribal, City, and Federal Health/Food Safety codes are upheld. * Adheres to all Title 4 (Arizona liquor law) and TOGE internal controls. * Responsible for maintaining a clean, organized and sanitized work area all while following all TOGE, tribal, City, and Federal health/food safety regulations and codes. * Serves alcohol and non-alcoholic beverages to casino guests and ensures that legal drinking age are followed and complies with all Title 4 (Arizona liquor law) and TOGE alcohol controls. * Manages day-to-day operations, ensuring that quality standards and expectations of the guests are met or exceeded on a daily basis. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Understands team members' positions well enough to perform duties in team members' absence or determine appropriate replacement to fill gaps. * Works with Human Resources to fill open positions. * Identifies the developmental needs of staff members and coaching, mentoring, or otherwise helping team members to improve their knowledge or skills. * Manages team member progressive discipline procedures for areas of responsibility. * Administers the performance appraisal process for direct report managers. * Follows proper handling and temperature standards of all food products. * Prepares and cooks foods of all types, either on a regular basis or for special guests or internal functions. * Provides and supports on brand service behaviors that are prepared to wow for guest satisfaction and retention. * Provides information to executive teams, managers and supervisors, team members, and subordinates by telephone, in written form, e-mail, or in person. * Recognizes superior quality products, presentations and flavor. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. * Trains kitchen team members on the fundamentals of good cooking and excellent plate presentations. * Demonstrates new cooking techniques and equipment to staff. * Interacts with the banquet and catering department on training regarding food knowledge and menu composition and pricing. * Observes service behaviors of team members and provides feedback to individuals and or managers. * Uses enterprise computer systems in daily operations to meet goals and maintain standards. * Works with food and beverage managers and keep them informed of issues as they arise. * Analyzes information and evaluates results to choose the best solution and solve problems. * Manages department controllable expenses including food cost, supplies, uniforms and equipment. * Participates in the budgeting process for areas of responsibility. * Analyzes member survey results and regular member/guest feedback. Partners with management to identify opportunities for improvement to be addressed with effective training solutions. * Exemplifies the desired culture and philosophies of the organization. * Demonstrates Desert Diamond Casino "On Brand" attitude towards team members & guest at all times. * Displays, supports and reinforces Desert Diamond Casino's Spirit of Service Standards. * Models the company standards and lead by example. * Performs other duties as required. Job Requirements: Minimum Qualifications: Education and Experience: High school diploma or GED, culinary degree preferred. 10 years experience working in food operations, but not limited to fine and casual dining, buffets, production, purchasing, training, menu development, and administration; 5 of the 10 years must be at the Executive Chef level; or the equivalent combination of education and experience. Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following: Knowledge, Abilities, Skills, and Certifications: * Skilled in managing a diverse and demanding multi-lingual workforce. * Skilled at food presentation and decorative food displays. * Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials. * Knowledge of scheduling techniques and ability to apply them across multiple venues to control labor costs. * Knowledge of organizational structure, workflow, and operating procedures. * Advanced knowledge of food preparation and presentation methods, techniques, and quality standards. * Knowledge of cost controls in food and labor, and ability to apply them in daily practice. * Ability to obtain TIPS certification * Ability to obtain a Food Handlers card * Ability to provide vision, leadership and direction and to multiple venues with an array of styles and requirements. * Ability to oversee, mentor and develop chefs in a variety of venues. * Ability to develop menus that are flavorful, well presented, and cost effective, utilizing a variety of cuisines and techniques. * Ability to create menus to match themes and guest special requests. * Ability to understand and follow specific instructions and procedures. * Ability to lead and train team members at all levels. * Ability to understand and interpret profit and loss statements. * Ability to maintain open and positive two way communication with food and beverage management and other departments. * Ability to conduct effective interviews and work within established procedures to hire and retain staff. * Ability to interact with vendors and suppliers, and in conjunction with purchasing to source the best possible product at the best prices for all aspects of food and beverage operations. * Ability to monitor and/or maintain quality control and safety standards. * Ability to communicate effectively in the English language, both verbally and in writing with staff and the general public. * Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner. * Ability to work well under pressure, making decisions in high stress situations while maintaining a professional demeanor. * Intermediate to advanced computer skills, good working knowledge of Microsoft office. Physical Demands: While performing the duties of this job, the team member regularly is required to stand for extended periods of time; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds. Work Environment: Work is generally performed in the casino's kitchen area with exposure to heat, fumes and steam and casino setting with exposure to second hand smoke and a high noise level. Evening, graveyard, holiday and/or weekend work are required. Extended hours and irregular shifts may be required.

Executive Sous Chef Reporting Responsibility: Executive Sous Chef Status: Salaried Exempt This position is responsible for assisting the Executive Chef at State Farm Stadium ensuring the highest quality food and beverage offerings while maintaining a safe and clean work environment for all employees. Primary Responsibilities: Assists with schedules and coordinates the work of all cooks and other kitchen employees. Assists the Executive Chef in the planning and writing of all menus. Establishes and trains kitchen personnel in food production principles and practices. Establish standards for food preparation with an emphasis on quality. Assist in communicating with the Director of Catering on all costs associated with BEO's. Schedule kitchen employees in conjunction with projected event requirements and budgetary constraints. Assists the Executive Chef in overseeing production and timeliness for the lofts and Club level. Establish maintenance schedules in conjunction with manufacturer's instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Maintain appropriate inventory with updated costs as invoices are received. Perform a monthly inventory of all items at the end of each period. Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas. Ensure compliance with all applicable health and safety regulations. Plan and price menus. Perform other duties as assigned. Required Qualifications: Degree from postsecondary culinary arts training program. High volume Banquet and Fine Dining experience Excellent leadership and team development skills Experience with P&L and budgeting processes Must be able to work a flexible schedule; both weekends and holidays Must be ServSafe and HACCP certified. Additional Requirements: Must be able to sustain work for extended periods and have the ability to lift materials, supplies and equipment used in the catering and concession operation. Hours may often be extended and irregular including nights, weekends and holidays. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

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

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 Oak View Group is seeking an Executive Sous Chef - Concessions to oversee culinary operations for the Mortgage Matchup Center. This role manages the FanDuel Restaurant, all concessions outlets, value menu programming, and fan-favorite events throughout the season. The position requires strong leadership, culinary expertise, and guest engagement to deliver an exceptional food & beverage experience at every event. This role pays an annual salary of $65,000-$75,000 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 December 31, 2025. Responsibilities Lead all back-of-house concessions operations, including FanDuel Restaurant and multiple concession stands. Create and manage menus for value-driven offerings, fan-favorite items, and seasonal promotions. Supervise, train, and mentor culinary staff to exceed company standards. Ensure food quality, portion consistency, and presentation in a high-volume environment. Maintain compliance with sanitation, safety, and health regulations. Partner with front-of-house and leadership teams to enhance guest satisfaction and service standards. Manage ordering, inventory, food costs, and labor efficiencies. Act as a visible leader during events, engaging with guests and staff to ensure premium service delivery. Qualifications 3-5+ years of progressive culinary leadership experience; concessions or sports venue experience strongly preferred. Knowledge of American grill, Mexican/Sonoran, and fan-favorite concessions cuisine. Proven success managing large culinary teams in fast-paced, high-volume settings. Excellent communication and leadership skills, with the ability to engage staff and customers. Food safety and sanitation knowledge; ServSafe certification preferred. Flexibility to work evenings, weekends, and event schedules. 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.

THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $65,000-$72,000 Annual

Job Description Executive Sous Chef Reporting Responsibility: Executive Sous Chef Status: Salaried Exempt This position is responsible for assisting the Executive Chef at State Farm Stadium ensuring the highest quality food and beverage offerings while maintaining a safe and clean work environment for all employees. Primary Responsibilities: Assists with schedules and coordinates the work of all cooks and other kitchen employees. Assists the Executive Chef in the planning and writing of all menus. Establishes and trains kitchen personnel in food production principles and practices. Establish standards for food preparation with an emphasis on quality. Assist in communicating with the Director of Catering on all costs associated with BEO's. Schedule kitchen employees in conjunction with projected event requirements and budgetary constraints. Assists the Executive Chef in overseeing production and timeliness for the lofts and Club level. Establish maintenance schedules in conjunction with manufacturer's instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Maintain appropriate inventory with updated costs as invoices are received. Perform a monthly inventory of all items at the end of each period. Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas. Ensure compliance with all applicable health and safety regulations. Plan and price menus. Perform other duties as assigned. Required Qualifications: Degree from postsecondary culinary arts training program. High volume Banquet and Fine Dining experience Excellent leadership and team development skills Experience with P&L and budgeting processes Must be able to work a flexible schedule; both weekends and holidays Must be ServSafe and HACCP certified. Additional Requirements: Must be able to sustain work for extended periods and have the ability to lift materials, supplies and equipment used in the catering and concession operation. Hours may often be extended and irregular including nights, weekends and holidays. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.