Chef jobs in Missouri - 740 jobs

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Provide direct and general supervision to culinary team in assigned shift to ensure quality food preparation and guest satisfaction while supporting the company's vision, mission, and values. The Sous Chef must have the ability to effectively interact and communicate with guests and team members. The Sous Chef must also act as a leader in the development and motivation of the culinary staff while creating an environment that encourages ownership and accountability. Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company's standards. Staff, schedule, evaluate, train, develop and monitor culinary team; including by not limited to initiatives with Ecosure, on-boarding, etc. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc. Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements. Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries. Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book. Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems. Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks. Collaborate with Assistant General Manager, General Manager, and Restaurant Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas. Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication. Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests. Ensure team member engagement is maintained at a high level. Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders. Provide ongoing direct and honest feedback to team members regarding individual performance. Establishes operational guidelines for the recruitment and retention of outlet team members. Qualifications (Related education and experience may be interchangeable on a year for year basis) Ideally, completion of a culinary arts degree or accredited apprenticeship and/or four (4) years of progressive food preparation experience. Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the Computer literacy to include Excel Spreadsheet and Word experience. Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions Must successfully pass background check Must successfully pass an alcohol and drug screening Must be 21 years of age Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Job Title: Culinary Teammate Description: The Culinary Teammate is responsible for the guest experience for supporting new & exciting promotions and meal prep within the fresh culinary department Reports To: Culinary Manager/Store Manager Woods Workplace Culture At Woods Supermarket, the teammates' role is more than just a job, it's an opportunity. Teammates gain life experience that goes far beyond just serving great products in a friendly and fun environment. Woods Supermarket is an opportunity for people of all ages and backgrounds. We are looking for hard-working, team-oriented, friendly, and honest people. Perks of being a Woods Supermarket Teammate include flexible hours, competitive pay, teammate discount, and a positive atmosphere! Successful Teammates will conduct themselves in a positive attitude and truthful character demonstrating D>E service and our Hospitality 4 culture. Responsibilities: Prepare fresh food items Additional duties could include suggesting ways to cook multiple fresh items for the same dishes at once, creating sauces or toppings for dishes and developing the dishes themselves Maintain a clean and sanitized work station Verbally receive and call back guest orders in an upbeat and friendly manner Follow health and safety guidelines Adhere to recipes and presentations for food and beverage items Food safety knowledge General knife handling Cutting, packaging, and preparing fresh meat products Follows proper cooking procedures in accordance with the standardized recipe cards and the supervisors instructions to produce a uniform product. Utilizes all types of kitchen equipment to prepare food. Uses the appropriate following equipment: broilers, ovens, deep-fat fryers, slicers, choppers, steamers, and miscellaneous small equipment such as knives, paddles, etc. Uses the appropriate equipment for the proper preparation and service of food. Work Environment: Inside work with extreme variations in heat, cold, dust, humidity from compressors, cooler, freezer, equipment, and preparation area. Qualifications: Required Outgoing, upbeat guest interaction skills A desire to develop strong culinary skills Excellent communication skills High school diploma Preferred Food Safety Certification Physical Demands: All teammates may be regularly required to perform the following motions: Sit Stand Stoop Squat Bend Reach Push Pull Grip Twist Lift Climb Carry Walk Kneel Every position title at Woods Supermarket has a physical requirement classification. The teammate must be able to perform the above motions “frequently” and “occasionally” under the strength level highlighted on the positions /physical capacity release form. Teammates performing in these roles are required to meet the minimum physical capacity so that they may safely perform their job duties with or without reasonable accommodation. Classification Occasionally Frequently Sedentary *-10lbs * Light *-20lbs *-10lbs Medium 20lbs-50lbs 10lbs-25lbs Heavy 50lbs-100lbs 25lbs-50lbs Very Heavy 100lbs+ 50lbs+ * = Negligible Weight Teammates age 18 and older may be required to safely handle and operate the following: Case cutter Utility knife Forklift (with proper certification) Pallet jack Compact Baler Teammates age 18 and older who work in food prep areas may be required to safely handle and operate the following: Slicer Oven Fryer Knives Mixers Safety: The teammate will not use drugs or alcohol on the job. The teammate will not create a direct threat to the health and safety of others on the job. Woods Supermarket is committed to equal opportunity for all teammates and applicants. As a proud Equal Opportunity Employer (EOE), we do not discriminate based on race, color, national origin, ancestry, citizenship status, religion, sex, sexual stereotyping, sexual orientation, gender, gender identity, gender expression, age, marital status, mental or physical disability, medical condition, genetic information, military or veteran status, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), or any other protected characteristic. Employment may be contingent upon Woods Supermarket's receipt of an acceptable and job-related drug test, motor vehicle report, and/or reference check, as applicable and permissible by law. I have read the Job Description and am able to perform the job responsibilities and tasks of the job as described: _______________________________ __________________________ Signature Date

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

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

Employment Type: Full-Time, Onsite Segment: Education The Role at a glance: We are looking to add an experienced, motivated Executive Chef for our Education team in Saint Louis. As an Executive Chef, you will have the opportunity to prepare delicious, healthy food for students, faculty & guests. Executive Chef will lead, train and develop others as well as participate in the organization, preparation and presentation of high-quality meal options. #LI-SC1 What you'll be doing: Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation. Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met. Planning, organizing, and producing extraordinary culinary creations for all internal and external catering services. Developing delicious high-quality menus based market trends, customer preferences, and nutritional considerations. Working alongside the Food Service Director, District Manager and internal Culinary Leadership to achieve daily business expectations and all aspects of dining service. Leading, training and assisting the kitchen staff to achieve productivity and efficiency objectives while producing exceptional dining options Other tasks including inventory, scheduling, food cost analysis, product ordering etc. What we're looking for: Must-haves: At least three years of progressive culinary experience including high volume catering. Proficiency in Microsoft software programs. Experience with budget & financial statements. Strong Communication Skills Strong Leadership Skills Nice-to-haves: Previous experience in Healthcare or Higher Education dining services Associate's degree in culinary arts. Where you'll be working: University of Missouri (UMSL) Compensation Range Starting at $70,000 Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Elior Collegiate: Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job DescriptionDescription: About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency-in sourcing, preparation, communication, and pricing-are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It's a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We're looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders-all while delivering exceptional experiences to residents and guests alike. Responsibilities Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed; Assure smooth kitchen operation by coordinating with related food and beverage departments; Control food costs by maintaining accurate records of all food ingredients used; Works with the leadership team to understand financial information including: sales reports, meal counts, etc. to achieve fiscal responsibility while driving resident satisfaction. Meet with the Resident Food Council to understand needs, requests, etc. to create new menus and see to their proper development and implementation; Work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs; Direct supervision of day-to-day operation of all kitchen functions; Ensure preparation, plating and presentation standards are maintained; Orient employees to the department and providing training on job responsibilities; Hold daily shift meetings and weekly in-service meetings: Provide all recipes for production sheets and ensure compliance to those recipes Provide kitchen staff with daily production sheets that have recipes attached; Review BEO's weekly and assign prep and other duties on the production sheets; Prioritize and assign work, and conduct performance reviews; Recommend and implement procedural or production changes; May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times; Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use; Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment; Reports all accidents and injuries in a timely manner; Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques; Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets; Enters Menu Cycles, Special Menus, all recipes, and production into the menu management platform or other production program in use; Teaches and trains all staff members production system and production program as needed for their respective role; Advanced knife skills required; Uses production software to enter pre- and post-production data software; Will take inventory weekly, and enter inventory into the production; Will perform other duties and responsibilities as assigned. Competencies Presents self in a highly professional manner to others and understands that honesty and ethics are essential; Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action; Ability to motivate, develop, and direct people as they work and identify best people for the job; Ability to manage one's own time and the time of others; Willingness to be open to learning and growing; Maturity of judgment and behavior; Maintains high standards for work areas and appearance; Maintains a positive attitude; Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen) Requires complete knowledge of kitchen equipment; Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses; Significant walking or other means of mobility; Ability to work in a standing position for long periods of time (up to 8 hours); Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations. Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction. 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. Requirements: A high school diploma or equivalent with 8 years related work experience A 2 year Culinary Degree or 4 year Hospitality degree with Four (4) or more years of related work experience; Valid ServSafe certification Must comply with any dress code requirements; Must be able to work nights, weekends and some holidays; Must have working knowledge of Microsoft Office and Google Docs. Must be able to type twenty words per minute.

Chef Responsibilities include, but are not limited to: Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. Rally staff during heavy shifts, resolving conflicts and getting the job done. Interact with guests, being friendly and courteous, to resolve service issues or concerns. Ensure the kitchen staff provides consistent product and service standards of the highest quality. Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. Create, organize and keep work schedules, shipments, cleaning schedules and more. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. Train employees, as assigned, in an ongoing basis. Lead by example to other team members and mentor new staff. Chef Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Attention to detail Good people management skills, communication and listening skills. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Chef position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

Ennismore and 21c Museum Hotels offer our team members and our guests a hip, cutting-edge experiences in the world of hotels and restaurants. We have an exciting job opportunity to join our Team as an Executive Chef at Idol Wolf in St. Louis. Job Description The Executive Chef is the guiding force behind the culinary mission of the restaurant. To be successful, the EC's knowledge, dedication and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, the EC tweaks as necessary, implementing efficiencies wherever possible. The menu of a 21c signature restaurant is a work in progress, rooted in strong signature dishes based on market, regional and seasonal ingredients and reflective of relationships the EC develops with the region's best suppliers. The EC is a charismatic, confident leader who motivates through example and effectively manages relationships between FOH & BOH. Specific Responsibilities: Evaluates local tastes and develops recipes to reflect and enhance local character and interest. Meets and exceeds each guest's highest expectations for delivery, presentation and taste. Cultivates a following of regulars. Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients. Familiar with regionally available ingredients, varieties, seasons, etc. Professionally develops relationships with regional and national chefs. Professionally develops management team. Professionally develops kitchen line and utility staff. Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation. Develops and oversees processes for kitchen organization, cleanliness, and maintenance. Collaborates with and supervises Chef de Cuisine regarding menu development, kitchen operations and maintenance. Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees. Writes weekly kitchen schedule to ensure sufficient staffing for each meal period. Handles and resolves all staff concerns. Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR Develops and administers all BOH management and employee reviews. Controls costs by monitoring and evaluating food, labor and operating expenses. Meets with vendors to purchase new items, explores best pricing. Constantly seeks improvement in self, staff, and restaurant. Reads guest surveys, adjusts accordingly as issues arise. Assist Events Dept. with winning business, providing service, driving revenue. Explores, with hotel GM and Food & Beverage Director, most effective ways to creatively market the brand and the property. Works with the Brand / Marketing Team to develop and provide content for various media channels regarding the Beverage Program. Works with the F&B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events. Is current and comfortable with being on camera, and in media interviews. Other duties as assigned by your supervisor or manager. Qualifications Advanced knowledge of food and beverage industry. Demonstrated exceptional mastery of recipes, technique and ingredients. Previous press and media exposure experience a plus. Competent with Windows-based computers and Microsoft Office and familiar with industry standard software. Demonstrates enthusiasm for all things 21c. Must pass a background check. Experience: Three or more years of sous chef experience. Travel Requirements: Some travel required. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends. Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

Chef Responsibilities include, but are not limited to: * Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. * Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. * Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. * Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. * Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. * Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. * Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. * Rally staff during heavy shifts, resolving conflicts and getting the job done. * Interact with guests, being friendly and courteous, to resolve service issues or concerns. * Ensure the kitchen staff provides consistent product and service standards of the highest quality. * Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. * Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. * Ensure a safe working environment to reduce the risk of injury and accidents. * Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. * Create, organize and keep work schedules, shipments, cleaning schedules and more. * Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. * Train employees, as assigned, in an ongoing basis. * Lead by example to other team members and mentor new staff. Chef Qualifications * A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. * Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. * Exude confidence in cooking skills and abilities. * Attention to detail * Good people management skills, communication and listening skills. * Proven ability to lead a team and communicate efficiently, both verbally and in writing. * Must be flexible and adaptable to change. * Demonstrated time management and organizational skills. * Must be internally motivated and detail oriented and have a passion for teaching others. * Exceptional time management and organization skills. * Ability to work evenings, weekends and holidays. * The Chef position requires the ability to perform the following: * Carrying or lifting items weighing up to 75 pounds. * Moving about the kitchen in a safe and secure manner. * Handling food, objects, products and utensils effectively and safely. * Bending, stooping, standing and kneeling. * Withstand potential climate temperature changes in assigned work area.

Job Description Salary: $65,000-70,000 Other Forms of Compensation: Chefs Coat, Safety Shoe allowance, FREE MEALS, Free parking tag, 401K + PTO, excellent benefits At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education (a Compass Group company) is hiring an energetic and growth-minded Executive Chef on the campus of ROCKHURST UNIVERSITY! You will be a lead culinarian within our dining program and catering. As a key culinary leader, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Living near Rockhurst University in Kansas City is about situating yourself in a dynamic, culturally rich part of the city with amazing food, easy access to fresh markets, and tons to do on your days off. The surrounding neighborhoods offer classic KC charm, leafy streets, and a genuine community vibe that makes everyday life feel enjoyable and personal. If you're into music, culture, and tours, consider hopping on a Legendary Rhythm & Blues Cruise for a live jazz experience on the river or join a sightseeing tour with Kansas City Fun Tours to get a local's perspective on the city's landmarks and community events that make every weekend feel like an adventure. Living near Rockhurst puts you within striking distance of culture, history, science, nature, and once-in-a-while quirky experiences; all woven into the unique fabric of Kansas City life. Key Responsibilities Plan regular and modified menus according to established guidelines, follow standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and train chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Aid in the forecasting of food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Preferred Qualifications A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations in College/University Dining. Must be experienced with computers ServSafe Certified Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at ROCKHURST UNIVERSITY! Let's Go Hawks! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1490910 Chartwells HE SARA C ST CLAIR [[req_classification]]

Description: The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Education & Experience At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows operating systems, Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Requirements: Job Duties & Functions Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Avion Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards. Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s. Ensure implementation of all Avion Hospitality policies and all house rules. Prepare, implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Avion Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go." Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation, including proper receiving and storage of all food and foodrelated items. Expedite peak meal periods by maintaining a "hands on" approach. Complete all paperwork required by Avion Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Avion Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers. Maintain follow through for all guest requests and complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Avion Hospitality standards. Review food sales for accuracy daily. Review menu abstracts, P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an "86'd" item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F Kneeling: Bending legs at knee to come to rest on one or both knees.- F Crouching: Bending the body downward and forward by bending leg(s) and spine.- F Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Requirements Job Duties & Functions Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Avion Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards. Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s. Ensure implementation of all Avion Hospitality policies and all house rules. Prepare, implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Avion Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go." Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation, including proper receiving and storage of all food and foodrelated items. Expedite peak meal periods by maintaining a "hands on" approach. Complete all paperwork required by Avion Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Avion Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers. Maintain follow through for all guest requests and complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Avion Hospitality standards. Review food sales for accuracy daily. Review menu abstracts, P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an "86'd" item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F Kneeling: Bending legs at knee to come to rest on one or both knees.- F Crouching: Bending the body downward and forward by bending leg(s) and spine.- F Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $60,000-$65,000 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 March 13, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends, holidays and long hours. 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.

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Assists in determining how food should be presented and creates decorative food displays. • Attends daily Banquet Event meetings to review culinary requirements. • Checks the quality of raw and cooked food products to ensure that standards are met. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily Banquet Event Order production needs. • Follows proper handling and right temperature of all food products. • Maintains food preparation handling and correct storage standards. • Manages BEO process including menu development, pricing, tracking and ordering. • Manages food quantities and plating requirements for all banquet functions. • Plans food quantities and plating requirements for all banquet functions. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Recognizes superior quality products, presentations and flavor. • Supports procedures for food & beverage portion and waste controls. Managing Culinary Teams • Communicates production needs to key personnel. • Communicates regularly with employees to ensure performance expectations are clear. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures and maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Ensures property policies are administered fairly and consistently. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Serves as a role model to demonstrate appropriate behaviors. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Supervises banquet kitchen shift operations. • Utilizes an "open door" policy to identify and address employee problems or concerns. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Manages to achieve or exceed budgeted goals. Ensuring Exceptional Customer Service • Empowers employees to provide excellent customer service. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Provides services that are above and beyond for customer satisfaction and retention. • Responds effectively to guest problems and complaints. Managing and Conducting Human Resource Activities • Conducts training when appropriate. • Ensures employees are cross-trained to support successful daily operations. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs). • Ensures disciplinary procedures and documentation support the Peer Review Process. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Trains employees in safety procedures. Additional Responsibilities • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Executive Chef Location: Jackson, MO, 63755 Job Description: We are seeking an experienced Executive Chef to join our team. The Executive Chef will be responsible for overseeing all aspects of the kitchen, including menu planning, food preparation, and staff management. The ideal candidate will have a passion for food and a creative approach to cooking, as well as strong leadership and communication skills. Responsibilities: Develop and implement menus that meet customer needs and preferences Ensure that all food is prepared to the highest quality standards Manage kitchen staff, including hiring, training, and scheduling Monitor inventory levels and order supplies as needed Maintain a clean and organized kitchen environment Ensure compliance with all health and safety regulations Collaborate with other departments to ensure a seamless dining experience for customers Requirements: Proven experience as an Executive Chef or similar role Excellent knowledge of food preparation techniques and ingredients Strong leadership and communication skills Ability to manage a team and delegate tasks effectively Attention to detail and a commitment to quality Ability to work in a fast-paced environment and handle multiple tasks simultaneously Flexibility to work evenings, weekends, and holidays as needed Culinary degree or equivalent experience Please submit your resume online or call Cara Naeger at ************.

We are a local restaurant group that is opening a new concept this summer. Yellowbelly's kitchen is currently accepting applicants for a Sous Chef, Chef de Cuisine, or similar management role. All experience levels will be considered, but we are looking for someone with some level of management experience. We are looking for people to help lead the kitchen at Yellowbelly, keep up our current standards and organization, as well as develop new dishes. We are opening a new restaurant, Extra Wavy, later this year also. We are looking for someone who can contribute to the R&D and menu creation for Extra Wavy as well as Yellowbelly. Extra Wavy will have a raw bar, as well as a full dinner menu with nods to the East Coast, and European and Mediterranean influences. Applicants must be prepared to work in a fast-paced, detail-oriented, professional setting. Open availability Tuesday through Saturday for evening services is required for this full-time position. We are also open Saturday brunch. Health Insurance is available after 3 months. One week of Paid Time Off is provided per year. Sundays and Mondays off, we are closed. Closed on all major US holidays All experience levels considered, but looking for someone with several years cooking experience in a high quality, fast paced, scratch kitchen. Yellowbelly is a locally-owned, independent, small business. Sous Chef Description: We are looking for someone with high level cooking experience, to assist our Executive Chef in all levels of service and management. The right person will first and foremost take a professional approach to this position, and is passionate about cooking. This person needs to be skilled, organized, and creative. We are looking for someone who is reliable and willing to work as a team player. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service in a professional environment. This person will assist our Executive Chef in all areas: Expediting and Managing Dinner and Brunch Service Cooking During Service Managing Kitchen Staff Managing Inventory - which must be very clearly labeled, clean, and organized Managing Prep Lists and Tasks Create and R&D New Dishes to add to our Menus Our kitchen has multiple stations. We have a Cold or Pantry station, Fry station. Flattop and Grill, and Saute. Our flattop is a Plancha, which cooks at temperatures significantly higher than a normal grill. This allows us to get a hard sear, but also means it requires more skill. We are looking for someone who has experience with these stations, can effectively communicate the expectations with staff members, as well as train new staff members on these skills and expectations. Our menu is a modern, fun, exciting take on seafood. We say we bring the West Coast to the Midwest. We are not only seafood though. We just incorporate as many ingredients from the ocean and coasts as possible, while still bringing in local proteins, and local seasonal produce. Yellowbelly is not a white tablecloth type of 'fine dining', but we are definitely a high-end restaurant. We serve anywhere from 1000-1500 covers per week in our 6 services. So this is a very busy, fast paced restaurant. We have very high standards and expectations for executing at the highest quality while also at a fast pace. Along with our modern American food, we have award-winning cocktails, wine and beer. Check us out at YellowbellySTL.com or instagram @YellowbellySTL as well as ExtraWavyStl.com ****************** Work schedule 10 hour shift 8 hour shift Weekend availability Monday to Friday Night shift Supplemental pay Bonus pay Benefits Health insurance Paid time off Employee discount Paid training

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description The Lead Cook provides general leadership and work direction of department team members, including but not limited to Organizing and assigning work Prioritizing workload and assignments to ensure orderly and efficient completion by department employees Directing department employees in the successful completion of assigned work Enforcing department and company rules Instructing and training department employees in the successful performance of their duties and Other leadership and work direction duties as assigned by Supervision. Lead Cooks do not perform supervisory tasks such as scheduling, discipline, performance reviews, hiring or terminations; although they may provide input to supervisors regarding such matters. (The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.) The Lead Cook will deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Responsible for learning and being familiar with all of Boyd Gaming's room outlets, Server functions, and for being able to answer general questions regarding the property. The Lead Cook will anticipate the guest's needs and respond appropriately with a sense of urgency. Read food orders from computer printouts and prepare food items according to established menu plans. The Lead Cook will wash, slice, peel and/or cut various foods to prepare for cooking or serving. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. The Lead Cook will assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to. Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes. The Lead Cook will guest interaction is a must. Must engage the guest each time they come to the buffet line. Explain product, ask question and build positive relationships with the guest. Coordinate and communicate on orders with dining room staff. The Lead Cook will assume limited charge of kitchen on respective shifts. Assume limited accountability of supervisors in their absence. The Lead Cook will receive and deliver food to the proper areas. Coach and direct all cooks, prep cooks and kitchen food runners to work in a productive and efficient manner. The Lead Cook will expedite all food orders promptly in a timely manner. Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner. Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. The Lead Cook will use and maintain all assigned areas and equipment in a sanitary, safe and effective manner. Consistent attendance at company/restaurant training programs as they are scheduled. The Lead Cook will complete opening, closing and other side duties as assigned by the supervisors. Pass all tests given including the training in order to retain the knowledge needed to be an effective server. The Lead Cook will maintain a well-groomed, neat and clean appearance. Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers. The Lead Cook will perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by management. Qualifications Must be at least 18 years of age. Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation. Demonstrated understanding and knowledge of the application of sanitation procedures. These skills and abilities are typically acquired through at least three (3) years experience directly related to the accountabilities specified. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.