Chef jobs in Oro Valley, AZ

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule; Monday through Friday, 7:00 am to 3:30 pm. More details upon interview. Requirement: Prior high-volume cooking and managing experience is required. *Internal Employee Referral Bonus Available Pay Range: $22.65 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 1475882. 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. 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. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: 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 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 Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry 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. Eurest maintains a drug-free workplace. Req ID: 1475882 [[req_classification]]

Job DescriptionBenefits: 401(k) matching Bonus based on performance Employee discounts Free food & snacks Free uniforms Maru Plus Sushi bar & Japanese Restaurant is a unique popular Japanese restaurant who serve sushi, ramen and quality authentic Japanese foods on central Tucson on Campbell avenue. We are looking for a experienced Sushi chef / Manager position. Need Sushi chef experience and Kitchen Manager experience more than 2 years. Salary start from $60K- $65K depend on experience , 2days off / week . Job included Sushi chef job, Open, Close, orders, Budgeting, management staffs, Management sushi bar & kitchen, Customer services, etc. Please apply E mail or come to the restaurant for a interview. We are excited to see you at the interview !

Executive Chef - Full-Time, On-Site | Award-Winning Luxury Life Plan Community Step into a leadership role where culinary excellence meets purpose. As Executive Chef, you'll direct the overall culinary program across multiple restaurants, and catering in our award-winning Life Plan community. This full-time, on-site position is ideal for a hands-on leader who thrives in the kitchen, supports team training, and engages regularly with residents through meaningful table touches. You'll lead by example, crafting memorable dining experiences that reflect creativity, quality, and care. Essential Functions Design globally inspired menus for a la carte dining, healthcare venues, catering, special events, and holidays. Collaborate with the pastry chef to develop desserts, breads, and pastries tailored to each venue. Champion a 100% scratch cooking philosophy across all food preparation. Implement 'a la minute' standards for all a la carte menu items. Oversee food production to ensure high-quality, visually appealing meals with minimal waste. Ensure compliance with HACCP, Health Department, CMS, and Ecosure sanitation and safety standards. Source ingredients from local producers and vendors while balancing quality and cost. Maintain an electronic recipe and inventory database with accurate cost and nutritional data. Provide hands-on training and mentorship using platforms like LobsterInk, 360 Training, and Relias. Stay current with culinary trends and integrate them into menus and presentations. Build positive relationships with residents and respond to feedback professionally. Align team member schedules with volume demands and organizational policies. Manage documentation including performance reviews, training logs, scheduling, and inventory records. Monitor cleaning assignments and ensure proper equipment use and maintenance. Collaborate on annual capital equipment planning with Building Services and Food & Beverage leadership. Meet budget targets and provide monthly financial performance commentary. Lead and sustain a Quality Assurance Process Improvement initiative with team engagement. QUALIFICATIONS AND SKILLS Required: Culinary Arts Degree or Professional Chef Certification Preferred - CEC or CIA ProChef 3. Ability to multi-task in a demanding environment and make independent decisions as needed. Effective communication and leadership abilities. 7+ years progressive supervisory position in a high-quality, scratch multi-venue kitchen environment. Ability to establish and maintain professional and positive relationships between kitchen, service staff and colleagues and influence performance and change through those relationships. Current sanitation certification and any other federal, state, local required certification. Computer skills including MS Office, SharePoint, online training platforms, recipe, and inventory control software, scheduling systems, web based purchasing platforms, sanitation dashboards, point of sale systems and e-mail. #INDS123 Benefits Mather offers a competitive benefits package.* Team members are eligible for: A generous paid time off (PTO) program including vacation days/personal days, sick days, and holidays. This is an “earn-as-you-go” plan that rolls over year to year, offering long- and short-term flexibility. A 401(k) program with per pay-period employer match and annual employer contribution (available to those age 21 or better) Convenient, subsidized parking (or public transportation for certain locations) Wellness Spending Account: up to $300 available annually for Wellness related expenses such as gym memberships, financial planning, etc. Benefits-eligible team members can take advantage of: Medical, dental, and vision plans Paid Parental Leave Adoption Assistance Reimbursement Tuition reimbursement for continuing education Extended illness benefits Employee wellness programs Short- and long-term disability insurance Life insurance is available to benefit eligible team members. *Benefits are subject to change without notice. Benefits details dependent on employment status. About Splendido Splendido is a Life Plan Community for those age 55 and better. Thanks to our creative and dedicated team members, we offer residents new possibilities each day-along with resort amenities, numerous options for healthy lifestyles, and a breathtaking location in Oro Valley, Arizona. Splendido includes 293 Terrace and Villa Homes, as well as assisted living, memory care, long-term care, and rehabilitation services, along with multiple restaurants, a fitness center, an art studio, a putting green, and more. Splendido is located at 13500 Rancho Vistoso Boulevard in Tucson. About Mather Mather is one of two parent organizations of Splendido. Based in Evanston, Illinois, Mather is a unique, non-denominational, not-for-profit organization founded in 1941. Dedicated to developing and implementing Ways to Age Well SM , we create programs, places, and residences for today's young-at-heart older adults. Mather has received a national certification as a Great Place to Work , and has been selected as a Nation's Best and Brightest in Wellness Award recipient four years in a row. Mather is an equal opportunity/affirmative action employer committed to an inclusive workforce. Candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.

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.

The Sushi Chef will effectively assist in the operation of prepared foods and work with the Sushi Team Lead to achieve sales and customer service goals established for the department. A Sushi Chef has a keen eye for Food Safety and Sanitation and will be able to help in stocking, production, and merchandising while offering unmatched customer service. Responsibilities: A Sushi Chef is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. A Sushi Chef's responsibilities include: Responsible for production, ordering and receiving, merchandising, controlling inventory sanitation, and safety within the sushi department. Responsible for daily preparation work in the department, filleting fish, and preparing sushi to fill sushi case and customer orders while maintaining AJ's quality standards. Assist with menu planning and development including creativity and experimentation with new trends and menu ideas and recipes for sushi. Ensure compliance with heath department and weights and measures requirements. Maintain open communication with all members of the meat department. Maintain a high degree of cleanliness throughout preparation area. Must be able to correctly operate a cash register including proper cash handling and all forms of tender per company policy, e.g., cash, checks, credit cards ATM. All other related duties as assigned Employees may occasionally experience the following physical demands for an extended period: Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending Perks & Benefits Competitive compensation, paid weekly Retirement Benefits Medical, dental, and vision insurance for yourself and eligible dependents Tuition Reimbursement for qualified courses Scholarship opportunities for continued education Store discount programs (10% off household groceries) Fun work environment where you have the opportunity to nourish your community. Must be 18 years of age. Must be 21 years of age for any position that serves alcohol. For Internal Transfers/Promotion/Rehire Candidates: Your current leader must recommend that you apply for this position and provide an endorsement upon request from HR. You may be asked to accept a part-time position if that is the only position available Rehires must be approved by an HRBP

Join Our Team as a Sous Chef at La Posada at Pusch Ridge! Are you passionate about culinary excellence and creating exceptional dining experiences? Do you thrive in a high-end, upscale kitchen environment? La Posada at Pusch Ridge, a brand-new luxury senior living community in Oro Valley, AZ, is seeking a skilled and experienced full-time Sous Chef to bring creativity and leadership to our kitchen. This is a full-time position, but flexibility is key - shifts and days will vary based on operational needs. If you're adaptable, thrive in a dynamic environment, and are eager to be part of something special, we'd love to hear from you! As Sous Chef, you will be a critical leader in our culinary team, ensuring top-tier food quality, supervising kitchen operations, and enhancing the dining experience for our residents. This is an exciting opportunity to make a lasting impact in a brand-new community where innovation, excellence, and passion for great food come together! Why Join La Posada at Pusch Ridge? At La Posada at Pusch Ridge, we believe in creating a rewarding and inspiring work environment where employees feel valued and supported. We offer: Competitive pay Paid Time Off (PTO) 401(k) with company match Excellent health insurance Employee Assistance Program Mileage incentive program for employees commuting over 15 miles Essential Functions Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Demonstrate new cooking techniques or equipment to staff. Record production or operational data on specified forms. Works closely with Executive Chef and Executive Sous Chef to ensure catered functions are prepared and served according to proper setup and delivered in a timely manner. Visibility in all dining rooms. Adhere to personal grooming guidelines and regulations as set forth by La Posada and the Health Department. Competencies Writing - Communicating effectively in writing as appropriate for the needs of the audience. Time Management - Managing one's own time and the time of others. Speaking - Talking to others to convey information effectively. Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do. Service Orientation - Actively looking for ways to help people. Reading Comprehension - Understanding written sentences and paragraphs in work-related documents. Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Persuasion - Persuading others to change their minds or behavior. Negotiation - Bringing others together and trying to reconcile differences. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job. Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Instructing - Teaching others how to do something. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making. Skills and Abilities Education: A graduate from either an accredited Hotel Restaurant Institutional Management program, Culinary training program or equivalent experience. Knowledge of Therapeutic Diets. Experience: 2 plus years of experience as Sous Chef or Food Production Manager. At least one year of experience supervising people. Computer Skills: Basic computer skills to include email, and using the internet. Licenses and Certifications: Serve Safe Manager trained or able to obtain the certification within 90 days of start date. If you're ready to take your culinary career to the next level and be part of an exceptional new community, we'd love to hear from you!

Full-time Description Key Responsibilities: Prepare a variety of fresh, nutritious baked goods, desserts, and pastries daily. Adapt recipes and portion sizes to meet dietary guidelines including low sugar, low sodium, gluten-free, and soft food textures. Collaborate with the dietitian and kitchen team to ensure compliance with individual dietary plans and restrictions. Ensure consistent quality, taste, and presentation of all baked products. Maintain a clean, sanitary, and organized pastry station in compliance with food safety standards. Train and oversee kitchen assistants or bakers as needed. Maintain accurate inventory of ingredients and supplies; assist with ordering and minimizing waste. Develop seasonal dessert menus and contribute to special events or themed meals. Requirements Requirements: Proven experience as a Pastry Chef or Baker in a healthcare, hospitality, or senior living environment. Knowledge of dietary needs for seniors, including texture modifications and restricted diets. Culinary or baking certification preferred. Strong attention to detail and a commitment to cleanliness and food safety. Compassionate and patient demeanor, with a genuine interest in enhancing the lives of senior residents. Excellent time management and organizational skills. Preferred Qualifications: ServSafe or other food safety certification. 2 years' experience in preparing pastries and baked good. Creativity in developing desserts that are both nutritious and enjoyable for seniors.

Pastry Sous Chef Department: Food and Beverage Job Summary: Oversees the entire production of pastries, breads, sweets, ice cream, fillings, and toppings, including their design, creation, execution, and presentation in the absence of the Executive Pastry Chef; assists with production and management at other times. Duties and Responsibilities (specific areas of responsibility include but are not limited to): Assists with creating items that feature fresh, seasonally appropriate ingredients. Assists with creating innovative desserts that are delicious and pair well with items on current food and wine menus. Assists with planning menu items with the highest quality ingredients while keeping costs within budgetary restrictions. Ensures that in-house recipes are executed correctly and quality control measures are being adhered to daily. Maintains product and service quality standards by conducting ongoing evaluations. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action. Ensures implementation, enforcement, and adherence to all policies and procedures. Assists with oversight of the ordering inventory for the dessert menu along with items featured in other menus. Assists with maintaining appropriate staffing levels consistent with business needs, including preparation of work schedules. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate. Develops and conducts staff training programs; ensures all team members receive on-going training for the menus created on an on-going basis. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement. Develops a ‘team” atmosphere with team members and takes a pro-active leadership role. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service. Assists with preparation of short and long-term strategic plans for the future growth of the business and team members. Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions. Keeps abreast of techniques, preparations, ingredients and any other topics related to the area of desserts in the culinary industry. Performs other job-related duties as assigned. Knowledge, Skills, and Abilities: Working knowledge of all measuring devices, mixing strategies, and equipment associated with preparing such items as pastries, breads, sweets, ice cream, fillings, and toppings. Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people. Knowledge of applicable food and beverage related regulations as well as Sol Casinos internal controls, policies, and procedures. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Skill in working courteously with the public as well as developing and maintaining strong working relationships. Excellent organizational, planning, and time management skills. Excellent communication and interpersonal skills. Ability to exercise independent judgment and be fiscally prudent. Ability to inspire the other departmental team members to provide the highest levels of guest service. Ability to perform mathematical computations pertaining to the position. Ability to work in a fast paced and sometimes stressful environment. Ability to maintain the physical stamina required, including an ability to stand and walk for long periods. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation. Ability to stoop, bend, walk, reach objects above shoulder height, and use hands. Minimum Qualifications: High school or General Equivalency Diploma AND culinary degree AND two (2) years experience as a Pastry Sous Chef in a comparable hospitality environment, with progressive supervisory experience. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Must either possess or obtain a valid food handler's certificate and be ServSafe certified within three (3) months of employment. Must be able to work any shift, weekends, holidays, and special events, as needed. Must have employment eligibility in the U.S. Must be able to obtain, maintain, and retain a valid non-gaming license. Preferred Qualifications: Bilingual (English/Spanish).

The Chef De Cuisine will oversee the daily operations of the restaurant kitchen operations which means in this role there will need to be a balance between excellent cooking and teaching skills. The chef de cuisine works alongside the cooks and sous chefs preparing recipes, handling orders during peak volumes of business and ensuring consistency among prepared recipes and plate presentation. This position will also be expected to lead and manage the kitchen staff, handling employee relations matters, when needed and be involved in coaching and counseling staff to ensure culinary goals are achieved. Other responsibilities can include ordering product, vendor relationships, overseeing or conducting inventory and working with the department budgets/labor costs/food costs. Perform other job duties as assigned. PRIMARY ACCOUNTABILITIES * Food preparation, directing and teaching, working on the line with staff. May be solely responsible for operation of the kitchen which will require ensuring all orders are properly fulfilled and staff is assigned accordingly to stations throughout shifts. May spend majority of time leading and directing as opposed to cooking, depending on needs of each particular shift. * Planning daily operations production sheets for menu items. Making sure there is enough product prepared to service the needs of the restaurant for the expected volume of guests./ * Creating specials for homeowner dining, special theme nights to gain revenue, culinary education for service staff and managers to better present the menu offerings. * Budgets, inventory and managing labor - will be expect to prepare and monitor department budgets and track labor/food costs and make adjustments accordingly. Will be expected to review the budgets with HOA management and address concerns. Conduct or oversee and manage the kitchen inventory including determination of when new equipment and supplies are needed. * Reviewing order guides and purchases with sous chefs to facilitate the needs of the restaurant operation. Monitor the receiving and storage of product for proper rotation of perishable goods. * Staff Management - Supervising employees, recruiting/interviewing responsibilities, conducting annual performance evaluations, handle employee relations matters and payroll processing. Requirements * Restaurant Culinary experience minimum 5 years as sous chef * Food Handlers Card * Serve Safe Certified * Ability to interact with guests * Ability to prepare and review budgets * Ability to conduct inventory counting and proper inventory values. * Ability to teach cooking processes and culinary terms Date Posted 10/20/2025 How to Apply Apply Online OR Click here to obtain an employment application and send resume to ***************

Job Description Bottega Michelangelo in Tucson, AZ is looking for one salad person to join our 56 person strong team. We are located on 420 W. Magee. Our ideal candidate is attentive, motivated, and engaged. Responsibilities Set up workstation Prepare ingredients to be used in salad dishes plate dishes to business standards Adhere to health and safety guidelines Qualifications Experience working in a pantry or similar role Ability to work with a team towards success Familiar with kitchen utensils and equipment Knowledgeable of food preparation and cooking processes We are looking forward to receiving your application. Thank you. Qualifications We are looking forward to reading your application. Bottega Michelangelo en Tucson, AZ está buscando una persona dedicada a las ensaladas para unirse a nuestro sólido equipo de 56 personas. Estamos ubicados en 420 W. Magee. Nuestro candidato ideal es atento, motivado y comprometido. Responsabilidades Configurar estación de trabajo Preparar los ingredientes que se utilizarán en los platos. platos de platos a los estándares comerciales Cumplir con las pautas de salud y seguridad. Calificaciones Experiencia trabajando como chef o puesto similar Habilidad para trabajar en equipo hacia el éxito. Familiarizado con los utensilios y equipos de cocina. Conocedor de los procesos de preparación y cocción de alimentos. Esperamos recibir su solicitud. Gracias. Calificaciones Esperamos leer su solicitud. 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.

Inspired by the sweeping views of the Santa Catalinas and the rich history of golf, this artful blend of natural beauty and recreation is elevated to a new level of discovery. The Omni Tucson National Resort & Spa has it all - from its picturesque setting in the foothills of Tucson's Santa Catalina Mountains to the lush fairways of its 36-hole championship and desert-style golf courses. The Omni Tucson National Resort & Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Tucson National Resort & Spa may be your perfect match. Job Description Provide high quality standards and procedures in preparing/serving all banquet food. Responsibilities •Maintain kitchen sanitation in accordance with health department guidelines •Insure station is set for service 15 minutes prior to service. •Required to learn all menu items produced by assigned station. •Perform work assignments to meet proper quantities within a necessary time frame. •Prepare a mixture of buffet and plated style items •Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish. •Maintain safe food handling procedures at all times Qualifications •Advanced Knife skills required •Prior Culinary experience required •Must be familiar with all cooking techniques •Must be familiar with batch and quantity cooking •Ability to multi-task •Must have AZ Food Handler's Certification or be able to obtain certification within 1 week of start date. •Flexible Scheduling to include nights, weekends, and holidays. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Job Description Reid Park Zoo (Tucson, AZ) Position: Lead Cook - Reid Park Zoo - Part Time/Non-Exempt Reports to: Chef Manager and Director of Operations Assists in leading the culinary operations to include food preparation, ordering, inventory, staff leadership. The Lead Cook is responsible for assisting in managing the day-to-day back-of-house operations at Reid Park Zoo. In coordination with the leadership team, they will ensure the overall successful operation of the food and beverage operations. Primary Job Duties: Prepares food orders in a timely manner to ensure proper stocking to meet demand as directed by manager Preparation of menu items and recipes, according to CCC standards Maintains sanitation standards, according to CCC standards Assists with monthly inventory of food and other supplies Monitors and receives food and supplies and ensures proper storage, as needed Delegates responsibilities/tasks to associates and ensures progress and completion of the tasks assigned Assist in catering events as needed Ensures quality control at all times Regular and reliable attendance Supervises and performs opening and closing duties as assigned Performs other duties as required Qualifications/Requirements: 1-3 years of experience as a Line Cook or similar role in the restaurant industry Strong culinary skills with knowledge of various cooking techniques and cuisines Experience in concessions and catering is preferred Familiarity with food safety regulations and best practices for food handling Excellent team-work skills Strong organizational skills Ability to work efficiently under pressure while maintaining attention to detail Flexibility to work various shifts, including evenings and weekends as required

- Lead Cook Supervisor Lead Cook Supervisor Reports to: General Manager, Gringo Grill + Cantina Schedule: Full-time (40 hours per week) | Hourly Position Classification: Entry-Level Supervisory Role The Lead Cook Supervisor is responsible for supervising 1-2 line cooks/dishwashers, ensuring overall food quality, and maintaining a safe, efficient kitchen. This role directly supports the General Manager in day-to-day operations and will take ownership of scheduling, interviewing, food ordering, and collaborating on Banquet Event Orders (BEOs) and restaurant menu execution. This is an entry-level supervisory position designed for a motivated individual ready to grow into leadership within the culinary department, with opportunities to contribute to budget management and sales/marketing initiatives alongside the property leadership team. The position is hourly and requires open availability, including evenings, weekends, holidays, and Banquet Event Orders as needed. Key Responsibilities Supervisory Duties Oversee daily kitchen operations, supervising 1-2 line cooks and dishwashers. Assist with hiring, onboarding, and training new culinary staff. Create weekly schedules and manage time-off requests to ensure proper coverage. Support coordination and execution of Banquet Event Orders (BEOs). Ensure compliance with health, sanitation, and safety standards. Communicate with management to support restaurant and event needs. Place weekly food orders with approved vendors and receive deliveries to ensure accuracy, quality, and proper storage. Monitor food cost and labor expenses in alignment with budget expectations. Collaborate with the property leadership team on occasional sales and marketing initiatives, including promotions, special events, and guest engagement. Cook Responsibilities Prepare, cook, and present menu items according to Gringo Grill + Cantina recipes and standards. Ensure consistency in flavor, portion size, presentation, and food safety. Maintain cleanliness and organization of all kitchen stations. Monitor food inventory, assist with ordering, and minimize waste. Receive and properly store weekly food orders, checking quality, rotation, and compliance with safety guidelines. Collaborate with front-of-house staff for smooth service execution. Uphold all ServSafe and Title IV (as applicable) compliance standards. Qualifications Prior cooking experience required; supervisory or shift-lead experience preferred. Strong knowledge of food preparation, safety, and sanitation practices. Ability to train and mentor staff in both technical skills and service culture. Basic understanding of food cost control and budget management preferred. Excellent organizational and communication skills. Flexibility to work evenings, weekends, holidays, and BEO events as needed. Physical Requirements Ability to stand for extended periods of time. Ability to lift up to 50 lbs. Work in a fast-paced kitchen environment with heat, noise, and frequent movement. GENERAL NOTES The Lead Cook Supervisor is required to work a flexible schedule based on the operational needs of Gringo Grill + Cantina. This includes availability for evenings, weekends, holidays, and Banquet Event Orders (BEOs). Attendance at all required training sessions, meetings, and events is mandatory. Consistent, reliable attendance in accordance with Converge Hospitality Group standards is essential for success in this supervisory role. Failure to meet these expectations may result in disciplinary action, up to and including termination, in accordance with franchisee operating policies. This is not intended to be all-inclusive. Additional duties and responsibilities may be assigned by the General Manager or other members of the leadership team to meet the evolving needs of the business. Management reserves the right to modify this , including duties, responsibilities, and working hours, at any time based on business demands. Converge Hospitality Group provides reasonable accommodations to qualified team members with known physical or mental limitations, as required by applicable law, unless doing so would cause undue hardship to the organization. Employment with Converge Hospitality Group is at-will. This job description is intended as a guideline and does not constitute a contract of employment, express or implied.

Job Description EXECUTIVE CHEF-GREEN VALLEY, AZ Salary: $70,000-$80,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Performs other duties as assigned Qualifications: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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. ***************************************************************************************

Chef de Cuisine Department: Food and Beverage Job Summary: Provides leadership and direction for assigned kitchen; supervises and coordinates all back of house operations, including meal preparation for guests. Duties and Responsibilities (specific areas of responsibility include but are not limited to): Reviews schedules and station inventory at start of shift to plan the day's activities. Coordinates with inventory clerks to ensure that all needed items are in stock and that orders meet par levels. Inspects individual work stations to ensure team members are prepared ( mise en place ) for the day's activities. Inspects tools and equipment before and after use; makes sure they are clean and in proper working order. Inspects grooming and attire of team members and takes corrective action, if necessary; serves as role model with own personal appearance. Receives food orders from the dining room, leads the other cooks in preparing and plating, and coordinates orders for pick-up. Ensures orders are prepared following established recipes exactly. Oversees the consistency of food production from the point of view of portions, taste, and presentation. Assures the production of the best quality product possible in a proper, sanitary, and professional manner. Informs supervisor of any problems encountered during the shift. Maintains organization of food storage areas. Oversees the cleanliness of workstations, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards. Ensures proper storage of leftover food products; ensures all food items are properly dated and rotated and all product is held at the proper temperature. Controls waste by monitoring proper rotation, storage, and overproduction. Plans or participates in menu planning and food production and apportions meats, vegetables and desserts as well as food surpluses to control costs. Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively. Readjusts priorities readily to respond to pressing and changing guest demands or requests. Manages inventory and ordering to ensure that supplies and products are neither over nor under ordered; ensures inventory is managed and controlled. Maintains product and service quality standards by conducting ongoing evaluations. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action. Ensures implementation, enforcement, and adherence to all policies and procedures. Maintains appropriate staffing levels; schedules staff to ensure an adequate number are available to serve guests. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines. Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement. Develops a ‘team” atmosphere with team members and takes a pro-active leadership role. Prepares financial reports and uses financial plans for spotting trends, measuring productivity, and monitoring progress. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service. Assists with the development of short and long-term strategic planning. Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions. Performs other job-related duties as assigned. Knowledge, Skills, and Abilities: Knowledge of food and beverage operations as well as products, services, and equipment. Knowledge of kitchen operations such as sanitation requirements. Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people. Knowledge of supervisory principles and procedures. Knowledge of budgetary principles and practices. Knowledge of human resources principles, practices, and procedures. Knowledge of modern filing and recordkeeping practices and procedures. Knowledge of applicable laws and regulations as well as the Entertainment Enterprise Division's internal controls, policies, and procedures. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Strong organizational, planning, and time management skills. Strong communication and interpersonal skills. Skill in working courteously with the public as well as developing and maintaining strong working relationships. Skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Ability to work effectively in a team environment with minimal supervision. Ability to exercise independent judgment and be fiscally prudent. Ability to inspire the other departmental team members to provide the highest levels of guest service. Ability to perform mathematical computations pertaining to the position. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to work in a fast paced environment that is sometimes stressful. Ability to maintain the physical stamina required, including an ability to stand and walk for long periods. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation. Ability to stoop, bend, walk, reach objects above shoulder height, and use hands. Minimum Qualifications: Must successfully pass a Chef de Cuisine audition. High school or General Equivalency Diploma AND five (5) years progressively responsible experience in a full service restaurant or hotel, including two (2) years as a Sous Chef. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Must either possess or obtain a valid Food Handler's card and ServSafe certification within three (3) months of employment. Must be able to work any shift, weekends, holidays, and special events, as needed. Must have employment eligibility in the U.S. Must be able to obtain, maintain, and retain a valid non-gaming license. Preferred Qualifications: Associate's degree in the culinary arts or completion of a culinary certificate program. Understanding of the region as well as a willingness to learn and understand tribal customs, knowledge, and culture. Bilingual (English/Spanish).

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

Reid Park Zoo (Tucson, AZ) Position: Lead Cook - Reid Park Zoo - Part Time/Non-Exempt Reports to: Chef Manager and Director of Operations Assists in leading the culinary operations to include food preparation, ordering, inventory, staff leadership. The Lead Cook is responsible for assisting in managing the day-to-day back-of-house operations at Reid Park Zoo. In coordination with the leadership team, they will ensure the overall successful operation of the food and beverage operations. Primary Job Duties: Prepares food orders in a timely manner to ensure proper stocking to meet demand as directed by manager Preparation of menu items and recipes, according to CCC standards Maintains sanitation standards, according to CCC standards Assists with monthly inventory of food and other supplies Monitors and receives food and supplies and ensures proper storage, as needed Delegates responsibilities/tasks to associates and ensures progress and completion of the tasks assigned Assist in catering events as needed Ensures quality control at all times Regular and reliable attendance Supervises and performs opening and closing duties as assigned Performs other duties as required Qualifications/Requirements: 1-3 years of experience as a Line Cook or similar role in the restaurant industry Strong culinary skills with knowledge of various cooking techniques and cuisines Experience in concessions and catering is preferred Familiarity with food safety regulations and best practices for food handling Excellent team-work skills Strong organizational skills Ability to work efficiently under pressure while maintaining attention to detail Flexibility to work various shifts, including evenings and weekends as required

Join a multiple-award-winning workplace as an experienced and versatile Cook who can assist in preparing all types of food, while maintaining the highest quality and standards. You'll join our culinary team, which makes quality meals from scratch for multiple restaurants within our luxury senior living residence. Help us create exceptional dining experiences for residents, and enjoy competitive hourly rates, full benefits, on-the-job perks, and paid skills training opportunities We have full-time opportunities for varied shifts available. Weeknight, weekend, and holiday availability required. Benefits Mather offers a competitive benefits package.* Team members are eligible for: A generous paid time off (PTO) program including vacation days/personal days, sick days, and holidays. This is an “earn-as-you-go” plan that rolls over year to year, offering long- and short-term flexibility. A 401(k) program with per pay-period employer match and annual employer contribution (available to those age 21 or better) Convenient, subsidized parking (or public transportation for certain locations) Wellness Spending Account: up to $300 available annually for Wellness related expenses such as gym memberships, financial planning, etc. Benefits-eligible team members can take advantage of: Medical, dental, and vision plans Paid Parental Leave Adoption Assistance Reimbursement Tuition reimbursement for continuing education Extended illness benefits Employee wellness programs Short- and long-term disability insurance Life insurance is available to benefit eligible team members. *Benefits are subject to change without notice. Benefits details dependent on employment status. About Splendido Splendido is a Life Plan Community for those age 55 and better. Thanks to our creative and dedicated team members, we offer residents new possibilities each day-along with resort amenities, numerous options for healthy lifestyles, and a breathtaking location in Oro Valley, Arizona. Splendido includes 293 Terrace and Villa Homes, as well as assisted living, memory care, long-term care, and rehabilitation services, along with multiple restaurants, a fitness center, an art studio, a putting green, and more. Splendido is located at 13500 Rancho Vistoso Boulevard in Tucson. About Mather Mather is one of two parent organizations of Splendido. Based in Evanston, Illinois, Mather is a unique, non-denominational, not-for-profit organization founded in 1941. Dedicated to developing and implementing Ways to Age Well SM , we create programs, places, and residences for today's young-at-heart older adults. Mather has received a national certification as a Great Place to Work , and has been selected as a Nation's Best and Brightest in Wellness Award recipient four years in a row. Mather is an equal opportunity/affirmative action employer committed to an inclusive workforce. Candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.

Come Join Our Dynamic Team! Are you looking for a way to advance your career? Are you motivated by making a difference in the lives of the people you serve? Do you value quality relationships, excellent customer service and integrity? If so, we want to meet you! Why is La Posada the right place to expand your career? Excellent work/life balance Paid Time Off 401(k) with company match Excellent health insurance Mileage incentive program if you live over 15 miles away Beautiful campus with free on-site fitness center Discount at Los Niños del Valle pre-school Scholarship program. Up to $2,500 per year after 6 months of service plus a yearly opportunity for additional scholarship awards. Position Summary To ensure a delightful dining experience for our residents and their guests, while collaborating with executive chefs or sous chefs. To assist with the supervision and management of kitchen staff and to take direction from the Executive Chefs or Sous Chefs. To coordinate with management all related services such as food ordering, food production, duty rosters, catering events and administration of policy. Essential Functions Train and supervise cooks and lead cooks in duties which include: uniform and appearance codes, cooking techniques, proper station setup, “Stellar” service, and safety and sanitation procedures. Monitor employee policy compliance in areas such as: Cell Phone use, Employee Meals and Breaks, Time and Attendance. Monitor kitchens for food preparation and distribution of workload, catering functions for food appearance and quality, and salad bar and buffets for professional and appealing appearance. Complete opening and closing temperature logs, station assignments, and daily record of events in BOH Log and BOH Attendance in Outlook. Record and manage food inventory controls. Assist management with payroll recording, evaluations and service meetings. Maintain open lines of communication with Residents, Guests, Visitors and fellow employees. Assist Chef's in training lead cooks with new menu rollouts, production lists, inventory control and overall kitchen organization and proper sanitation and cleanliness. Arizona Food Handler Certification required within 30 days of employment. Reasonable Accommodations Statement To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions Competencies Speaks, reads, and writes Basic English. Highly organized with an attention to detail, ability to multitask. Good communication skills for interacting with Residents, Guests, Visitors, and Staff. Sensitivity to the needs, interests, and abilities of residents with varying cognitive levels. Professional and Courteous Communication - Ability to communicate professionally and courteously with residents, patients, guests, and family members. Computer Skills - Excellent computer skills Organized - Ability to organize and prioritize multiple tasks. Safety Awareness - Follows all Infection Control practices, including handwashing techniques, standard precautions, isolation precautions, and safety precautions. Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas. Ethical - Ability to demonstrate conduct conforming to a set of values and accepted standards. Problem Solving - Ability to find a solution for or to deal proactively with work-related problems. Team Builder - Ability to convince a group of people to work toward a goal. Honesty / Integrity - Ability to be truthful and be seen as credible in the workplace. Training - Ability to develop a particular skill in others to bring them up to a predetermined standard of work performance. Judgment - The ability to formulate a sound decision using the available information. Skills and Abilities Two years of related kitchen experience. Experience with commercial kitchen equipment. Computer Skills: Basic computer skills If you believe you would be a good fit for this position and you live by the values of integrity, compassion, and respect for seniors and co-workers, then you may be the candidate we're looking for! Apply today to start your new adventure!