Chef jobs in Orem, UT

Job Description Join Wasatch Crest Treatment Service LLC as a Full-Time Assistant Chef in Heber City, UT, and immerse yourself in a dynamic culinary environment! This is an onsite position where you will collaborate with a passionate team dedicated to enhancing the dining experience for our clients. Your creativity will thrive as you craft nutritious and delicious meals, directly impacting the well-being of those we serve. Enjoy competitive pay ranging from $18 to $25 per hour, depending on experience. If you're adventurous and eager to make a difference in a supportive setting, this role is perfect for you. You will have benefits such as Medical, Dental, 401(k), Life Insurance, Competitive Salary, Paid Time Off, and Paid Meals. Apply today and become part of a team that values tradition while exploring innovative culinary techniques! A little about us Wasatch Crest is a dual-diagnosis treatment center committed to providing high-quality, evidence-based care to adults struggling with substance use and co-occurring mental health disorders. We believe in a holistic and trauma-informed approach to recovery, grounded in compassion, integrity, and clinical excellence. Your day as a Assitant Chef As a Full-Time Assistant Chef at Wasatch Crest Treatment Service LLC in Heber City, UT, you will play a crucial role in our culinary team. You'll assist in creating diverse and balanced menus, ensuring that each meal meets the dietary needs of our clients and staff. Your responsibilities will include preparing and cooking all meals with an emphasis on nutrition and taste while maintaining a clean and sanitary kitchen environment. This position offers you the opportunity to contribute to the health and well-being of our community through food, all in a flexible and adventurous workplace that values traditional values. Does this sound like you? To succeed as a Full-Time Assistant Chef at Wasatch Crest Treatment Service LLC, candidates should possess a minimum of 3 years of kitchen experience, showcasing culinary skills and a passion for meal preparation. Proficiency in meal planning is essential to design balanced menus that cater to the diverse needs of our clients and staff. A current Food Handlers' Permit is required to ensure compliance with health and safety standards. Strong communication skills are critical for effective collaboration within the kitchen team and for engaging with staff and clients. Additionally, a valid driver's license and reliable transportation are necessary for any off-site duties or errands related to meal preparation. Your ability to work in a fast-paced environment while maintaining a commitment to quality will help you thrive in this vital role. Knowledge and skills required for the position are: 3+ years of Kitchen experience Meal Planning Current Food Handlers' Permit Good Communication Valid Driver's License w/ reliable transportation Get started with our team! If you think this job is a fit for what you are looking for, applying is a snap - just follow the instructions on this page. Good luck!

Job Description Legacy House of Bountiful in Bountiful, UT is looking to hire a full-time Chef to join our Food Services team! If you have professional chef/cook experience, and enjoy enriching the lives of those around you, this could be the right position for you! WHY YOU SHOULD JOIN OUR TEAM Competitive wage of $18-21/per hour, depending on experience Health, Dental, Vision, and Life insurance HSA with employer contribution 401k with a 4% company match Flexible schedule Discounts on company-managed hotels ABOUT LEGACY HOUSE OF BOUNTIFUL / WESTERN STATES LODGING & MANAGEMENT Following a "personal touch" philosophy, we take the time to get to know our guests and residents and always look for ways to provide care beyond what is expected. We are guided by six core values: Be loving. Choose wisely. Perform together. Act boldly. Express gratitude. Mind the store. We believe that the more independent our assisted living residents are, the happier and healthier they feel. We trust only the most qualified, dependable, dedicated, and trustworthy individuals with the care of our clients. We strive to take good care of our staff. There really is a sense of family with the residents and co-workers here. If you're looking to work with a supportive, happy, and fun team, look no further! ARE YOU A GOOD FIT? We are looking for an individual with the following traits and experience: Professional cooking experience Leadership experience Willingness to work weekends as needed A positive attitude Passion for helping others YOUR LIFE AS A DINING ROOM COOK As a Chef at an Assisted Living Facility, you ensure that every meal leaving our kitchen lives up to our standards of quality. Meals are an important part of the residents' experience at the community, so we do everything we can to create an enjoyable experience. Seeing the residents enjoy your cooking is a reward like no other! As one of our Chefs, you will keep the food prep areas clean at all times and follow food sanitation standards. This position also includes leadership opportunities, such as supervising our dining room servers to ensure our residents are receiving the best service possible. Job Posted by ApplicantPro

Executive Chef - Large Senior Living Community We are looking to hire a commendable Executive Chef to manage our kitchen staff and join our team at a large senior living community in South Jordan. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve. Who we are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then look no further! Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Copper Creek Senior Living is one of Stellar Senior Living's most vibrant senior living communities. Serving residents in a very active community full of fun, family and opportunities to serve. What we offer Competitive salary $67,000 to $72,000 depending on experience Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!! A growing company with opportunities for advancement Company sponsored training, tuition reimbursement, and other learning opportunities Free meals each shift Full-Time position On demand pay. Get your earned wages as soon as you want. Job Description As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines. Responsibilities Plan, test and check cost of new menus and menu items. Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health. Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items. Participate in interviewing and selection of food service personnel. Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall. Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules. Read and understand financial performance and results and adjusts activities accordingly. Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Takes month-end inventory and extend totals accurately. Inspects the quality and quantity of these items when delivered. Qualifications Experience and/or knowledge of special diets and meal preparation for large groups. Culinary Arts degree from recognized school as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation. Five (5) years experience in kitchen work in medium to large organizations. 2+ years' experience in hiring, training and managing food service personnel. Experience executing culinary techniques including menu design, food preparation and artistic food design. Knowledge of culinary terminology. Ability to operate computer equipment for data entry and retrieval. Must have ServSafe certificate (current) If you are the right candidate, then we definitely want to hear from you! To apply click the “Apply” button. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. As part of Stellar Senior Living's continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

Job Description The Westerner in West Valley City, UT is calling all go-getters to apply to join our amazing food service team as a part-time Restaurant Chef! WHY YOU SHOULD JOIN OUR TEAM We are a leading company that cares about its employees. We pay our Restaurant Chefs a competitive salary of $20/hr. If we have your attention about this part-time cooking position, please continue reading! ABOUT THE WESTERNER We first opened our doors in 1962 as Salt Lake City's original country dance hall, bar, and grill! Over the years, our stage has been home to well-known artists from Brad Paisley and George Jones to Rascal Flatts and The Dixie Chicks. Whether our clients are looking for good music, good food, or a good time, they can always find it with us! Our multifunctional design creates fun nights filled with live music, free mechanical bull rides, pool tables, line dance lessons, couple dance lessons, a karaoke room, and more! We provide a fun and safe environment for both our customers and our employees! We respect and listen to our employees, inviting them to be innovative and involved. Our team is talented and hardworking, so we encourage our staff to empower themselves through education to perfect their skills. We want all our employees to thrive and succeed in our fun team environment and anywhere else they go. ARE YOU A GOOD FIT? Ask yourself: Do you have excellent communication skills, both written and verbal? Are you adaptable and work well under pressure? Do you keep your workspace clean and organized? Are you a team player with good problem-solving skills? Do you enjoy cooking? If so, please consider applying for this part-time food service position today! YOUR LIFE AS A RESTAURANT CHEF This part-time cooking position in the food service industry works Fridays and Saturdays from 6 PM - 2 AM. As a Restaurant Chef, you arrive at the bar each day determined to ensure that every meal that leaves our kitchen lives up to our standards of quality. To maintain guest satisfaction, you carefully follow recipes as well as assemble and plate food in an appealing manner. Using your strong attentiveness to detail, you ensure that each dish meets our company's standards in every aspect as well as adheres to any special requests. To make sure that properly cooked food gets out to diners in a timely manner, you communicate effectively with other staff to maintain organization, coordination, and efficiency in the kitchen. You maintain the cleanliness of food prep areas at all times and follow food sanitation standards to the letter. To guarantee high-quality meals, you regularly rotate stock and dispose of expired products. You love working in a fast-paced culinary environment. Your friendly attitude and professional approach towards coworkers and guests alike contribute greatly to the success of our restaurant! WHAT WE NEED FROM YOU 21+ years old Utah Alcohol Server training card or be able to acquire it within 14 days of hire Salt Lake County Health Department food handler's permit or be able to acquire it within 14 days of hire If you can meet these requirements and perform this part-time cooking job as described above, we would be happy to have you as part of our food service team! Location: 84119 Job Posted by ApplicantPro

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 Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $22.00 - $27.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until November 7, 2025. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards. Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes. Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and 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. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. 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 and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information. Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time; Monday - Friday, 11:30 am - 8:00 pm with some occasional weekends. More details upon interview. Requirement: At least three years of experience as a sous chef is required. Pay Range: $22.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1487096. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide. JOB TITLE - Sous Chef DEPARTMENT - The Garden Restaurant REPORTS TO - Head Chef SUMMARY The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment. Two full-time positions are available: AM Sous Chef and PM Sous Chef. JOB ENVIRONMENT Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly. SKILLS, EDUCATION AND QUALIFICATIONS · Proven experience in a culinary leadership or supervisory role within a high-volume restaurant · Strong leadership and team development skills · Strong culinary knowledge with an understanding of food safety and sanitation practices · Ability to solve problems and respond quickly to kitchen-related issues · Strong organizational skills and the ability to multitask in a fast-paced environment · Professional appearance and adherence to company dress and grooming standards · Experience with prep, production, and inventory processes preferred ESSENTIAL FUNCTIONS · Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction · Supervises, trains, and mentor's kitchen staff, including line cooks, prep cooks, and cashiers · Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas · Ensures all food safety, sanitation, and health regulations are always upheld · Assists with inventory, product rotation, and ordering to maintain adequate stock levels · Supports execution of recipes, prep lists, and culinary standards set by the Head Chef · Performs additional duties as assigned by management · Understands that management reserves the right to modify s as necessary COMPENSATION $50,000 - $55,000/annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data. OTHER JOB REQUIREMENTS · May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs · Takes on additional duties as required or assigned by management EQUAL OPPORTUNITY EMPLOYER STATEMENT: We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.

The responsibilities of the Banquet Sous Chef are to manage the banquet operation. This role will work directly with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards, develop banquet menus, and uphold operational standards for banquet functions. In some instances, the Banquet Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary and stewarding teams, with the guest's positive experience being the main driver. Support senior leadership by developing and assuming basic management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise the preparation, firing, and execution of banquet functions Develop and implement creative menu items that adhere to Hyatt brand standards Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, quality and consistency on a daily basis Ensure proper safety and sanitation of all kitchen facilities and equipment Requirements Bachelor's degree in hospitality/culinary management. Previous leadership in high volume banquet/catering operation In -depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast -paced customer service environment Capable of producing a consistent product in a timely manner Culinary education and/or on the job training, hotel experience preferred Proficient English language skills are a must Benefits Up to $4,000 in Relocation Bonus TN Visa provided Flight from Mexico into the US Up to 1 week of housing in the hotel Complimentary meals in the colleague Cafe for every shift worked Able to enroll in Health and Dental after 30 -Days of employment 2 weeks of vacation after 1 year 401k with Company match

Executive Sous Chef High-Energy, Upscale Restaurant Im working with an innovative, globally expanding hospitality group known for its bold flavors, energetic atmosphere, and commitment to excellence. Were looking for a passionate and experienced Executive Sous Chef to support day-to-day kitchen operations and drive culinary leadership at one of their vibrant, high-volume locations. If you thrive in a fast-paced environment, love leading teams, and are excited to create memorable dining experiences, this could be the career move youve been waiting for. Why Youll Want to Be Part of This Team: Competitive Compensation & Bonuses: Performance-based bonuses up to 15% of base salary Regular opportunities for merit-based raises and performance incentives Full Benefits Package: Medical, Dental, and Vision Insurance Group Life and Disability Additional options for Accident, Critical Illness, and Hospital Indemnity Insurance 401(k) with Traditional and Roth options Perks & Wellness Support: Employee dining discounts or complimentary meals onsite Paid Time Off and Paid Sick Leave (as required by local/state laws) EAP access, plus commuter and dependent care benefits Career Growth: Work under top culinary leadership with clear advancement pathways Get involved in creative menu design and seasonal innovation Be part of an expanding global brand with limitless opportunities What Youll Be Doing: As Executive Sous Chef, youll serve as the Executive Chefs key support, helping to manage kitchen operations, maintain high culinary standards, and lead a skilled team in delivering a consistently exceptional guest experience. Core Responsibilities: Culinary Operations Oversee daily production and kitchen execution Expedite service to ensure speed, accuracy, and plating standards Lead daily line checks and enforce recipe consistency Assist in crafting and implementing seasonal menu specials Collaborate on event-specific culinary needs and private dining Team Development & Kitchen Culture Train and mentor line cooks and prep staff Promote a respectful, team-oriented kitchen environment Inspire and elevate team performance through example and engagement Operational & Financial Accountability Monitor labor, food cost, and inventory to remain within budget Reduce waste and improve portion control Work with purchasing teams to source top-quality ingredients Use sales mix data to guide menu and prep decisions Support P&L reviews and variance resolution Food Safety & Compliance Ensure all local and company health standards are met or exceeded Maintain cleanliness and kitchen organization at all times Oversee storage, rotation, and refrigeration protocols Supervise closing procedures and equipment safety What Were Looking For: 5+ years of culinary leadership in upscale, high-volume restaurants Strong kitchen management, financial, and food cost control skills Creative, organized, and driven with a high culinary IQ ServSafe Manager certification (or state equivalent) Hands-on leader who can work every position and train others Comfortable using POS and kitchen inventory software Must be available nights, weekends, and holidays as needed Physical Requirements: Must be able to stand for long periods in a high-heat environment Ability to lift and carry up to 50 lbs Flexibility to work a full-time schedule including weekends and holidays Next Steps: This role offers a genuine path for growth in one of the industrys most exciting dining concepts. If youre ready to lead with excellence and creativity in a high-profile kitchen environment, lets connect.

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

Job Description Sugarhouse Station of the Pago Group located in downtown Sugarhouse in Salt Lake City, UT is looking for a lead line sous chef to join our team. We are located on 2155 S. Highland Drive. Our ideal candidate is attentive, punctual, and a team player. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Day to day management of 7 food brands, and 5 bar brands. Qualifications We are looking for candidates with previous management experience, or a previous path of growth in their current work locations. We are looking forward to reading your application. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionJoin our dedicated staff as a Cook / Chef The Ridge Foothill is looking for a caring individual with cooking experience to join us in our passion for helping seniors. Our Cooks / Chefs prepare three meals a day for our residents following prepared menus and recipes. If you have a special recipe, we'd love that you'd share that with us, too. Plus, we are conveniently located very close to I-80 and Foothill Blvd. Why commute any further? Why work as a Cook / Chef at The Ridge Foothill? Outstanding Work Environment Wonderful residents Great Benefits! Work/Life Balance Cook / Chef Benefits at The Ridge Foothill - Competitive Pay - $19.68 to $24.94 DOE High quality (Select Health), low-cost benefits! $45 a month for medical, dental and vision insurance for full-time team members! You can add your family members as well. An employee assistance program that is free of charge Qualification for a Cook / Chef at The Ridge Foothill - Prefer six (6) months experience in food preparation and in safe handling of food and equipment. Positive attitude, the flexibility to perform various duties in the kitchen. Ability to work in a team environment. Willingness to come to work when scheduled and on time. Ability to read, write and speak the English language. About The Ridge Senior Living - The mission of The Ridge Senior Living is to consistently craft a living experience that seniors can't get anywhere else. The mission is made reality by successful, caring individuals who are actively involved in the daily successes of the communities. There is a warmth here that is fostered by devoted team members who serve from the heart. If you consider yourself to be patient, respectful, empathetic and you find joy in making a difference in someone's life, consider joining our team today!

Benefits: Employee discounts Opportunity for advancement Wellness resources If you've got the discipline, we've got the sushi dojo If you're the kind of sushi cook who pays attention, takes pride in clean work, and wants to grow through discipline and technique - you'll fit in here. Not because you're perfect, but because you're committed. This position is managed by the Grand Hyatt THE WHY Sushi by Scratch believes that a team that is well taken care of will pay it forward to our guests, teammates and communities. Our goal is to support you so you can support those around you. We run organized kitchens, care about standards, and communicate. We show up for each other day in and day out. Our culture is professional, focused, supportive and FUN! Sushi by Scratch Restaurants sees the value in teaching, training, and knows that cooks become chefs through mentorship, guidance and commitment. Everyone here is working toward the same goal - consistency, craft, and great hospitality. The expectation is simple: be prepared, be respectful, and bring pride to your work. THE ROLE You'll be responsible for: • Executing recipes and techniques accurately• Keeping a clean, organized station • Learning and upholding SBS standards and systems • Supporting daily service with focus and professionalism • Working clean, orderly prep and maintaining quality • Sushi rice production, sauces, fish storage, and rotation • Supporing the directives of the Head Chef Bringing a positive attitude and respect for hospitality Filling in as the Number 1 position when Head Chef is unable. Non-Negotiables • 2+ years of kitchen experience (fine dining or high-standard kitchens preferred) • Positive attitude and willingness to learn • High personal and professional standards • Ability to work clean, organized, and efficiently • Current ServSafe Food Handler or ability to obtain before starting • Reliability, punctuality, and consistency in prep + service • Strong attention to detail and ability to follow systems • Comfortable in a fast-paced, detail-driven environment The Extras We Appreciate • Experience in Michelin-level or similar kitchens • Strong sushi fundamentals or Japanese cuisine background • Jedi-level time management and station organization • Curiosity about technique, ingredients, and craft • Interest in mentoring or being a supportive teammate • Comfort adapting to structured systems and evolving standards • Familiarity with hospitality-driven service cadence • Desire to contribute creatively as you grow On top of that And additional benefits and perks For full time and part time that qualify you'll get a full benefits package: • 401(k) + matching • Health, dental, vision • PTO after 60 days • Employee discounts • Wellness resources • Opportunities for advancement If you want a kitchen that invests in you - not just your labor - we'd love to meet you. - We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.

For those who seek the best, there's only Stein. Stein Eriksen Lodge: an authentic European lodge nestled mid-mountain at the acclaimed Deer Valley Resort in Park City, Utah. Named after Norwegian Olympic Gold Medal skier Stein Eriksen, the Lodge is known as a premiere year-round destination. Why work for the best? The Stein Collection creates legendary experiences for our team members, guests, and owners at all four of our properties: Stein Eriksen Lodge, Stein Eriksen Residences, The Chateaux Deer Valley, and The Chateaux Residences. We believe that our goals are realized through commitment to our team members, where every person is a valuable asset and key ingredient to success. We consider ourselves very fortunate to be based in Park City, a vibrant, community-oriented town, and consider it our duty to contribute, support, and partake in these extraordinary efforts. As a long-established icon and ever-growing brand, Stein Collection employs hundreds of hard working, diverse, and exceptional team members year-round. More than 70 team members have been with us for 10 or more years and we attribute our staff loyalty to the positive and respectful company culture our team fosters. Sous Chef Glitretind, Dinner Sous Chef. Responsible for training cooks and checking quality. Carry out directives of Executive Chef. Organizes and prioritizes daily work tasks. Sets deadlines for completion. Ensures quality-dining experience by guests. Essential Functions: Actively participate in all levels of food production. Order all necessary product for daily production. Monitor quality, cleanliness and proper equipment use. Train on proper equipment use. Oversee rotation of product and its utilization. Clear concise communication with chef and line staff. Develop recipes, cost sheets and style sheets for restaurant menus. Set standards, both company and departmental. Perform duties of Executive Chef in his/her absence; i.e. attend meetings, scheduling, labor controls and decision making. Required to stand and walk for extended period of time. Must be able to lift, push and pull up to 50 pounds. Other Responsibilities: Perform work-related duties as assigned. Create innovative cost effective specials. Participate and help produce agenda for department meetings. Safety awareness and injury prevention. Education, Experience and Skills Preferred: Culinary graduate helpful. Two-year management experience in upscale fine dining production kitchen. Strong communication and organizational skills. Utah Food Handler's Permit or Sanitation Certificate. Set quality standards and maintain composure under pressure. Stein Eriksen Lodge, Park City's only Forbes Five-Star Hotel & Spa, offers: Great benefits including choice of health insurance plans, dental, vision, short- and long-term disability and life insurance, matching 401K, and more Competitive wages and bonus plans to recognize your dedication and service with us Chef prepared meals daily in our cafeteria, at no cost to you On site heated garage for employee parking -a great perk in winter! Unmatched ski/snowboard benefits at Park City Mountain/Canyons Resort and Deer Valley Resort Flexible schedules and time off policies to accommodate family, school, and other activities Weekly raffles for tickets to events such as the Utah Jazz, Utah Hockey Club, Real SL, and Salt Lake Bees Monthly team member appreciation events and recognition programs Hotel room, spa, dining, shopping, ski/snowboard rental discounts available We pride ourselves on being an EEO. We are committed to hiring a diverse workforce.

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $22.00 - $27.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until November 7, 2025. About the Venue The Ken Garff University Club is the premier private social club in Rice-Eccles Stadium, offering members a place to connect, celebrate, and thrive. We pride ourselves on creating unforgettable experiences for our diverse member base, including University of Utah alumni, faculty/staff, sports fans, and the Salt Lake City community. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards. Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes. Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and 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. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. 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 and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information. Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description We are hiring immediately for full and part time CHEF, SOUS positions. Note: online applications accepted only. Schedule: Full and Part time: Depends on business needs, details upon interview Requirement: Minimum 1 -3 years' experience as a sous chef Pay Range: $22.00 per hour to $24.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1486017. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Join our dedicated staff as a Cook / Chef The Ridge Foothill is looking for a caring individual with cooking experience to join us in our passion for helping seniors. Our Cooks / Chefs prepare three meals a day for our residents following prepared menus and recipes. If you have a special recipe, we'd love that you'd share that with us, too. Plus, we are conveniently located very close to I-80 and Foothill Blvd. Why commute any further? Why work as a Cook / Chef at The Ridge Foothill? Outstanding Work Environment Wonderful residents Great Benefits! Work/Life Balance Cook / Chef Benefits at The Ridge Foothill - Competitive Pay - $19.68 to $24.94 DOE High quality (Select Health), low-cost benefits! $45 a month for medical, dental and vision insurance for full-time team members! You can add your family members as well. An employee assistance program that is free of charge Qualification for a Cook / Chef at The Ridge Foothill - Prefer six (6) months experience in food preparation and in safe handling of food and equipment. Positive attitude, the flexibility to perform various duties in the kitchen. Ability to work in a team environment. Willingness to come to work when scheduled and on time. Ability to read, write and speak the English language. About The Ridge Senior Living - The mission of The Ridge Senior Living is to consistently craft a living experience that seniors can't get anywhere else. The mission is made reality by successful, caring individuals who are actively involved in the daily successes of the communities. There is a warmth here that is fostered by devoted team members who serve from the heart. If you consider yourself to be patient, respectful, empathetic and you find joy in making a difference in someone's life, consider joining our team today!

Job Description The Westerner in West Valley City, UT is calling all energetic, go-getters to apply to join our team as a full-time Executive Sous Chef! WHY YOU SHOULD JOIN OUR RESTAURANT We are an established restaurant that appreciates our employees. We pay our Executive Sous Chefs a competitive salary of $22 per hour. The schedule is Wednesday - Saturday, 5:00 pm- 1:30 am. Our team also enjoys great benefits, including health, dental, and paid time off (PTO). Plus, we make it easy to apply with our initial quick mobile-optimized application. If we have your attention, please continue reading! ABOUT THE WESTERNER We are The Westerner, and we are proud to bring authentic, delicious barbeque to Salt Lake City. Our hearts go into every meal we make, which is why everything we serve is made fresh in-house. From our quality smoked meat to our tasty sides, nothing is frozen or prepackaged! We use only the best ingredients we can find, sourcing them from local vendors whenever possible. Our pride comes from serving delectable meals that keep our customers wanting more! We believe in curating a fun environment for both our customers and our employees. Strong long-term relationships help build long-term success, so we strive to keep our guests and our team happy. We respect and listen to our employees, and we encourage them to share their opinions and voice suggestions for improvement. Our team enjoys competitive compensation and solid benefits as well as opportunities to learn and develop their skills. ARE YOU A GOOD FIT? Ask yourself: Are you strategic, orderly, and efficient? Do you take initiative and anticipate demands? Are you attentive to detail? If so, please consider applying for this Executive Sous Chef position today! YOUR LIFE AS AN EXECUTIVE SOUS CHEF As an Executive Sous Chef, you are responsible for the overall success of our daily kitchen operations while under the direction of our executive chef. You prepare and cook delicious bbq meals on a regular basis while ensuring compliance with all culinary standards. To ensure consistent quality, you supervise all kitchen areas. You are a hands-on leader who leads by example, sharing your culinary talents as you mentor our staff. You empower our kitchen staff to provide excellent customer service, and you take any guest complaints seriously. Goal-oriented, you work to continually improve guest and staff satisfaction while maintaining the operating budget of our restaurant. You are passionate about facilitating the camaraderie that comes with working as part of a cohesive culinary team in a tightly run kitchen! WHAT WE NEED FROM YOU 21+ years of age Ability to acquire a Salt Lake County Health Department Food Handler's Permit within 7 days of hire If you can meet these requirements and perform this culinary job as described above, we would be happy to have you as part of our restaurant team! Location: 84119 Job Posted by ApplicantPro