Chef jobs in Midwest City, OK

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year Benefits: • FLEXIBLE SCHEDULES • IMMEDIATE ACCESS TO PTO, 2 WEEKS IN YOUR FIRST YEAR • 401K MATCH • INSURANCE AFTER 60 DAYS • FREE ACCESS TO MENTAL HEALTH SERVICES Whiskey Cake is your neighborhood joint for craft cocktails and farm-fresh comfort food. From our mesquite wood-grilled plates to fresh greens and famous desserts, all our hand-crafted dishes are served up with simple, honest flavors in a rustic, local atmosphere. We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift. • Maintain the highest level of food quality while managing waste. • Managing employees’ schedules • Responsible for inventory & purchasing and receiving with approved vendors. • Maintain a clean & organized facility & following local health regulations. • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role • A degree in Culinary Arts is not required but is a plus. • Experience in leading and supervising hourly team members. • Experience working within budget parameters. • Knowledge of Scheduling and Restaurant software programs • Strong knowledge of cooking methods, kitchen equipment, and best practices EOE

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE * Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success * Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes - including ingredients, preparation methods and presentation * Build the perfect oasis - Facilitate training programs and provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team * Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law * Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE * You have 2+ years of high volume culinary/hospitality experience * You have a current food handler's card and other certification as required by federal/state/local law * You have knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards * You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility * You have a high school diploma or GED * Willingness to perform other duties as required that are necessary to support the business Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes - including ingredients, preparation methods and presentation Build the perfect oasis - Facilitate training programs and provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE You have 2+ years of high volume culinary/hospitality experience You have a current food handler's card and other certification as required by federal/state/local law You have knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility You have a high school diploma or GED Willingness to perform other duties as required that are necessary to support the business Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Welcome to OKANA Resort and Indoor WaterPark. Located along the picturesque Oklahoma River in the vibrant Horizons District, near downtown Oklahoma City, OKANA Resort & Indoor Water Park offers exceptional career opportunities. Conveniently situated with a dynamic indoor waterpark, over 400 well-appointed guest rooms and suites, including premium riverfront accommodations, a range of dining options, and extensive meeting and event spaces spanning 30,000 square feet, OKANA provides a unique setting for a rewarding career journey. Shape your career in the heart of Oklahoma City at OKANA. Join us to contribute to our distinctive atmosphere and foster your personal and professional growth. Be a part of OKANA Resort & Indoor Water Park, where your career aspirations meet a world-class destination. #BMC-Okana Overview Find your belonging by being a part of our supportive and collaborative work environment that encourages growth and fosters success. Join us as a Sous Chef in our Culinary team. Our employees are Experience Curators who are professional memory-makers, creating personalized guest experiences from start to finish. Experience Curators craft meaningful, over-the-top experiences that wow our guests time after time. Our Vision for our team members: * Be a part of the opening team of OKANA Resort & Indoor Waterpark, where your career aspirations meet a world-class destination * Contribute to our distinctive atmosphere and foster your personal and professional growth * An individual committed to creating exceptional guest experiences * Be appreciated for what you bring to the team * Learn and grow with a company that values its associates Why OKANA: * Competitive wages * People-first culture * Health insurance * Retirement savings * Growth opportunities * Paid time off * Festive environment * Perks & discounts About the role The Sous Chef is an entry level culinary supervisor reporting directly to the Executive Chef. This individual is responsible for assisting the culinary leadership team in the day-to-day operations of the kitchen, including menu planning, inventory management, staff training & compliance, ensuring that food quality consistently exceeds OKANA standards. This is a hands-on role that requires working side by side with the line cooks in maintaining a smooth and efficient kitchen operation. This individual must also be involved with the training of the kitchen team, developing and grooming aspiring culinarians under his/her guidance. What you will be doing: * Assist in obtaining financial goals. * Complete all paperwork accurately and timely. * Direct and correct the presentation and portioning of food according to Pyramid Global Hospitality standards. * Keep in contact with all outlets to ensure quality and consistency. * Maintain work area clean and organized. * Promote employee empowerment. * Report unsafe conditions immediately. * Select daily specials that fit local trends and needs. * Select, train, supervise, develop, discipline and counsel employees in accordance with Pyramid Global Hospitality policies and procedures. * Complete other duties as assigned by supervisor to include cross training. * Direct purchasing to ensure proper quality and quantities. * Direct staff in sanitation and sanitary food handling. * Perform in the capacity of any position supervised. * Prepare and train staff in use of working menus, recipe cards and photo standards. What you bring to the role: * High School diploma required; culinary education/certifications are preferable. * 3 years of experience in culinary leadership including at least 2 years in a full-service hotel or resort. * Strong leadership, organizational, and communication skills. * Versatile background of various cooking methods, including use of ingredients, styles, equipment, and procedures. * Keen sense of quality and cost control that impact financial results. * Customer centric approach to interact with hotel guests and clients during site inspections and VIP events. * Knowledge of food safety regulations and best practices; current with all relevant food certifications. OKANA Resort is part of Pyramid Global Hospitality, a leading hospitality company that offers career opportunities and has a steadfast commitment to putting people first. Pyramid Global Hospitality is an Equal Opportunity Employer Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. Highly competitive wages An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture. Your Mission: Lead with Excellence: Manage all aspects of the culinary department, including menu concepting and design, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards. Mentor and Inspire: Interview, hire, train, and evaluate culinary associates, fostering an environment of open communication and continuous improvement. Prioritize and Execute: Establish daily priorities, assign production and preparation tasks, and ensure each kitchen area is stocked with the necessary tools, supplies, and equipment to meet business demands. Quality Assurance: Review banquet event orders, requisition supplies, ensure quality of products received, and monitor the performance of associates to maintain high standards. Hands-On Leadership: Conduct frequent walk-throughs of each kitchen area, coaching associates to correct deficiencies and ensuring quality and attention to detail. Innovative Menu Development: Assist the Catering department in developing special menus for functions and meet with clients as requested. Continuous Training: Oversee the training of new hires and maintain an ongoing training program for existing staff, reevaluating positions and making necessary changes. What You Bring: Proven Experience: Progressive culinary experience in a fast-paced, multi-faceted operation, with a minimum of 3 years leading culinary operations as an Executive Chef. Leadership Skills: Previous leadership experience in a high-volume kitchen, with a demonstrated ability to develop menu items that meet the discerning tastes of a diverse audience. Innovative Mindset: Curiosity regarding food trends and the ability to assess trends for their value in driving the guest experience. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description An amazing opportunity to be a pivotal part of the opening for a great Omni convention collection hotel. Recently opened in January 2021, the Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel will showcase views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue. The Executive Sous Chef - Outlets has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsibilities Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Qualifications Customer Service, prior admin experience preferred. Associates degree or higher preferred in Culinary Arts. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills. Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher. Serve Safe certified food manager Ability to stand for entire shift Ability to lift/push/pull up to 50 lbs. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. 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.

Returning UsersLog Back In with Sodexo! Sodexo is seeking a skilled and visionary culinary professional to join our team as Executive Chef 3 at St. Anthony Hospital in Oklahoma City, OK. In this role, you will lead all aspects of kitchen operations with a strategic focus on delivering a high-quality, restaurant-style experience for patients. The ideal candidate brings extensive experience in managing upscale catering and banquet services, preferably within a hospital or luxury hotel setting, and thrives in a fast-paced, mission-driven environment. This is an exceptional opportunity for a seasoned chef with a passion for innovation and excellence in healthcare dining. What You'll Do * implement and standardize all culinary systems and procedures for hospital; * manage, direct, and mentor frontline staff; * procurement and purchasing; * create menus based on client needs; * implement innovative and fresh ideas in retail, catering, and patient services; and/or; * create interpersonal relationships with client. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background with the ability to produce and present a high quality standard of food; * menu planning experience and a strong understanding of current culinary trends * strong management skills and experience; * proficient computer skills, highly organized, and detail-focused; * a proven ability to set up processes, create efficiencies, and solve problems with little to no direction; * ServSafe Certified with proven working knowledge of HAACP; and/or; * C.E.C. (Certified Executive Chef) a plus. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Morada Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care- and lifestyle-focused senior living communities in Texas, Oklahoma, New Mexico, and Colorado. Our company, which was built on our "Pillars of Excellence," employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent care for our residents. We offer rewarding career opportunities that include: * Competitive wages * Access to wages before payday * Flexible scheduling options with full-time and part-time hours * Paid time off and Holidays (full-time) * Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) * 401(K) with employer matching * Paid training * Opportunities for advancement * Meals and uniforms * Employee Assistance Program Our community is looking for an Executive Chef to join our team. Responsibilities: Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. * Assist in planning, preparation, and execution of special events, banquets, and theme meals. * Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. * Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor. * Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. * Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. * Accurately report and submit monthly inventory of food & beverage supplies. * Interview, hire and train staff for culinary and food and beverage positions. * Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. * Work with the Executive Director and administrative staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. * Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. * Ensures any dietary needs and restrictions are met. * Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. * Manages control of food preparation with particular attention to potential overproduction and waste. * Oversee maintenance and production of accurate daily records. * Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. * Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. * Work with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. * Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. * Meet regularly with residents and family members to confirm that high satisfaction levels are being met. * Advise management of any concerns regarding residents. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. * Minimum of five years' experience as an Executive Chef within the hospitality industry. * Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Morada offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in Morada Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V JOB CODE: 1002259

About Morada Senior Living: Morada Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care- and lifestyle-focused senior living communities in Texas, Oklahoma, New Mexico, and Colorado. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent care for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. Responsibilities: Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. · Assist in planning, preparation, and execution of special events, banquets, and theme meals. · Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. · Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor. · Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. · Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. · Accurately report and submit monthly inventory of food & beverage supplies. · Interview, hire and train staff for culinary and food and beverage positions. · Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. · Work with the Executive Director and administrative staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. · Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. · Ensures any dietary needs and restrictions are met. · Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. · Manages control of food preparation with particular attention to potential overproduction and waste. · Oversee maintenance and production of accurate daily records. · Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. · Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. · Work with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. · Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. · Meet regularly with residents and family members to confirm that high satisfaction levels are being met. · Advise management of any concerns regarding residents. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. · Minimum of five years' experience as an Executive Chef within the hospitality industry. · Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Morada offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in Morada Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V JOB CODE: 1002259

Required Education: Bachelor's Degree, AND\: 48 months restaurant management experience. Equivalency/Substitution: Will accept 48 months related experience in lieu of the Bachelor's degree for a total of 96 months experience. Skills: Developed written and oral communication skills. Ability to lead, build workplace teams and manage change. Ability to resolve conflict. Demonstrated commitment to nutrition and menu creativity. Clear history of promoting hands on training and professional development. Demonstrated history of successful planning, goal setting, and goal achievement. Excellent ability to form and lead strong, positive and collaborative teams. Proven ability to manage multiple concurrent responsibilities and competing priorities. Ability to create and deliver effective training presentations. Excellent ability to think critically and offer recommendations that will enhance and advance the dining program. Proven ability to promote and manage change while also maintaining required services and supports at a high level of performance. Availability to routinely work extended workdays and weekends. Advertised Physical Requirements: Regular pressure to meet productivity standards, Frequent exposure to pressure caused by deadlines and busy periods. Must be 18 years or older. Must not ever have had a felony conviction for abuse of any kind, theft, rape, sexual assault, distribution of drugs or other similar conviction. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 58 lbs., and push/pull up to 100 lbs., depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during emergency University closings. Nights and weekends may apply. Department Preferences: Bachelor's Degree, ACF or CIA certification in Culinary, Restaurant Management; or related field. 3-5 years progressive experience in restaurant management/supervision, staff supervision, hospitality operations, meal production & support, or related area. Supervision\: Will report directly to the General Manager of Residential Dining and will supervise a team of 17-20 full-time employees. Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy. To view the policy, visit https\://hr.ou.edu/Policies-Handbooks/TB-Testing. Why You Belong at the University of Oklahoma\: The University of Oklahoma values our community's unique talents, perspectives, and experiences. At OU, we aspire to harness our innovation, creativity, and collaboration for the advancement of people everywhere. You Belong Here! Why You Belong at the University of Oklahoma\: The University of Oklahoma values our community's unique talents, perspectives, and experiences. At OU, we aspire to harness our innovation, creativity, and collaboration for the advancement of people everywhere. You Belong Here! Equal Employment Opportunity Statement\: The University, in compliance with all applicable federal and state laws and regulations, does not discriminate on the basis of race, color, national origin, sex, sexual orientation, marital status, genetic information, gender identity/expression (consistent with applicable law), age (40 or older), religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes but is not limited to admissions, employment, housing, financial aid, and educational services. The University, in compliance with all applicable federal and state laws and regulations, does not discriminate on the basis of race, color, national origin, sex, sexual orientation, marital status, genetic information, gender identity/expression (consistent with applicable law), age (40 or older), religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes but is not limited to admissions, employment, housing, financial aid, and educational services. The Executive Chef of Couch Restaurants is responsible for developing and executing culinary solutions in support of OU campus dining. Responsible for staff over site and development, including recruiting, hiring, firing, communicating job expectations, training and conducting performance evaluations. Will manage operational functions of the production area of Couch Restaurants to include reviewing menus, researching trends and implementing ongoing variety. Will schedule employees, work with dietician, supervise and enforce sanitation, and apply departmental policies. Must be able to work with/supervise both full time and student employees. In addition to administrative duties, this is a working chef position. Position will actively create and sample recipes to enhance the standard menu cycles and will prepare food items for the server. Catering outside normal working hours will be mandatory as well. Controls purchases and inventory by meeting with the necessary departmental leads, reviewing and evaluating usage reports and takes correct action as necessary. Typical Functions May Include but Are Not Limited To: Focusing on leadership, relationships, financial performance, productivity and compliance. Work as a part of a multi-disciplinary team to plan, develop and execute recipes and menus with fresh, vital, nutrient-rich foods, taking into account such factors as nutritional analysis, dietary restrictions, dietary practices including Kosher, Halal, Vegan, food allergies and sensitivities, executing production and service with attention to detail. Establish and enforce standards for the preparation and presentation for foods and beverages. Modify work procedures, processes, and recipes to meet nutritional benchmarks. Ensure overall consistency and high quality of food through daily inspection and tasting. Remain current with industry trends and participate in the development of new concepts. Demonstrate forward thinking culinary approach. Respond to questions, comments and suggestions from students, faculty, and staff regarding menu and food quality. Maintain a visible presence, interacting with staff and customers during business hours in both back and front of house. Ensure standardized recipes are revised to incorporate new products or new procedures while taking into consideration food cost, palatability, and appearance and production demands/limitations, while minimizing waste. Participate in and actively support purchasing, inventory programs, and storeroom improvement plans, as well as monitoring equipment and maintenance. Ensure compliance with all State and County health department and safety regulations and maintain high standards of sanitation as unit priority. Other duties as assigned. **Additional training will be mandatory and may require travel** Required Attachments Documents required for this position are listed under the "Required Attachments" section of this job listing. You will be required to upload and attach these documents in the application process. Important: ALL required documents must be attached to your job application or your documents will not be visible to the hiring department!

Job Details Oklahoma - Delta Delta Delta - NORMAN, OK $20.00 - $23.00 HourlySOUS CHEF 2- Oklahoma University Greek House Chefs Summary/Objective: Assists the Executive Chef to help manage daily kitchen activities such as preparing, seasoning, and cooking dishes, as well as effectively managing kitchen operations when the Executive Chef isn't present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by the Executive Chef. Essential Functions: Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning standards Performs periodic and regular inspections of kitchen to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment. Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members. Oversees and organize kitchen stock and ingredients when Exec isn't present. Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance. Keeps service line prepped and stocked, especially before and during prime operation hours Assists with supervision all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists Executive Chef with any duties or tasks needed. Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Communicates client feedback to chef and upper management as needed. Receives trucks and check for quantity and quality Always keeps a professional working relationship with all vendors, and clients. Abides with all the scheduling and time management protocol as assigned by the Executive Chef or other GHC management. Assists in monitoring scheduling and time management of self- and on-site staff. Wash and clean raw food products; ensure proper rotation in ovens following proper hold time standards for all heated products Stock/restock items online according to specifications Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you Education and/or Experience: No prior experience or training. 2 years of relevant experience Qualifications Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English Ability to effectively communicate before groups of customers or employees of organization as well as one-on-one interactions. Technology Compliance software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial us mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to judge quality and quantity of raw and cooked items Knowledge of workplace safety procedures High energy and stamina are required Ability to stay calm and work efficiently under pressure Ability to prioritize job duties and manage time effectively Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with others Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. Certificates, Licenses, Registrations: Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handlers card required (If required in State). Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Executive Chef at Oak Tree Country Club | Edmond, OK | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: * Lead, train, develop and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Create edgy and innovative new menu items based on current food trends and club events. * Manage financial cost controls and culinary operations. * Build magic moments and maintain positive member & guest experiences. About You * Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Knowledge of special diets (preferred). * Proficient with POS (Micros preferred), Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. * Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care . With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Forefront Healthcare is growing, and we need your culinary expertise along with the leadership you possess! Come be part of an exciting team at Forefront Healthcare and elevate the experience for those you serve! You will be part of an amazing community where your culinary and management skills will be valued! Most of all, you will be valued! RELOCATION OFFERED! Job description We are looking for a self-motivated Executive Che f in Stillwater, Oklahoma who brings a depth of culinary with experience in healthcare. As the Executive Chef, you will get to be involved with our patients who will be waiting to try your next dish! The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers' satisfaction. Having a positive attitude and motivating a dynamic staff of managers you will work side-by-side with each day is a must! Overall, you will bring charisma to the culinary team here in our senior community. Responsibilities Organize and direct the culinary team and management staff. Help in the preparation and design of all food and drink menus Work together with our dietitians on menus and offerings for our residents Produce high-quality plates both design Ensure that the kitchen operates in a timely way that meets our quality standards Lead and develop team and understand how to manage conflict with resolution Manage and train kitchen staff, establish a working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven experience as an Executive Chef. Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in culinary science or a related certificate would be a plus Casual dining restaurant Fine dining restaurant Qualifications Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Kitchen management 3 years Additional Information Benefits 401(k) Dental Insurance Disability insurance Employee assistance program Health insurance Life insurance Paid time off Retirement plan Vision insurance Physical setting: AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Forefront Healthcare is growing, and we need your culinary expertise along with the leadership you possess! Come be part of an exciting team at Forefront Healthcare and elevate the experience for those you serve! You will be part of an amazing community where your culinary and management skills will be valued! Most of all, you will be valued! RELOCATION OFFERED! Job description We are looking for a self-motivated Executive Chef in Stillwater, Oklahoma who brings a depth of culinary with experience in healthcare. As the Executive Chef, you will get to be involved with our patients who will be waiting to try your next dish! The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers' satisfaction. Having a positive attitude and motivating a dynamic staff of managers you will work side-by-side with each day is a must! Overall, you will bring charisma to the culinary team here in our senior community. Responsibilities Organize and direct the culinary team and management staff. Help in the preparation and design of all food and drink menus Work together with our dietitians on menus and offerings for our residents Produce high-quality plates both design Ensure that the kitchen operates in a timely way that meets our quality standards Lead and develop team and understand how to manage conflict with resolution Manage and train kitchen staff, establish a working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven experience as an Executive Chef. Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in culinary science or a related certificate would be a plus Casual dining restaurant Fine dining restaurant Qualifications Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Kitchen management 3 years Additional Information Benefits 401(k) Dental Insurance Disability insurance Employee assistance program Health insurance Life insurance Paid time off Retirement plan Vision insurance Physical setting: AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

The Chef de Cuisine assumes the day-to-day responsibility for food operations under the Ranchers Club and Ranchers catering operation including preparation, presentation and budgeting while ensuring the highest level of quality standards and health and sanitation practices. Oversees all aspects of food production. Hires, trains and supervises kitchen staff. Utilizes food management inventory systems for standardization. Ensures that all recipes, food preparation and plate presentations meet specifications. All other duties as assigned. Work Schedule Must be flexible, hours will vary, and will include weekends.

Yokozuna OKC is looking for a reliable, hardworking prep cook. Ideal applicant must be able to follow instructions, understand food safety and hygiene protocol and communicate effectively with team members.

Job Description Yokozuna OKC is looking for a reliable, hardworking prep cook. Ideal applicant must be able to follow instructions, understand food safety and hygiene protocol and communicate effectively with team members. *Medical insurance available to full-time employees! *Join our team!

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.

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description An amazing opportunity to be a pivotal part of an Omni convention collection hotel. Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel will showcase views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue. The Executive Sous Chef - Banquets has an overall responsibility for the efficient and effective running of the kitchen and food production banquet outlets, ensuring operating costs are minimized. Responsibilities Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Qualifications Customer Service, prior admin experience preferred. Associates degree or higher preferred in Culinary Arts. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills required. 3 years at an Executive Sous Chef or Sous Chef level management position of a 4 star banquet establishment or higher desired. Serve Safe certified food manager strongly desired Omni Hotels & Resorts is an equal opportunity employer - vets/disability. 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.