Chef jobs in Pensacola, FL - 118 jobs

Job DescriptionDescription: Baumhower's Victory Grille - Chef - $55k to $70k + Bonus!! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $55k -$70k plus BONUS!!! Did we also mention the chance to earn a 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance - Managed 401K plan with matching and wealth management guidance - Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $55,000.00 - $70,000.00 per year Work Location: In person Requirements:

Baumhower's Victory Grille - Chef - $55k to $70k + Bonus!! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $55k - $70k plus BONUS!!! Did we also mention the chance to earn a 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance - Managed 401K plan with matching and wealth management guidance - Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $55,000.00 - $70,000.00 per year Work Location: In person Salary Description $55k to $70k + Bonus!!

Sous Chef Facility: Pensacola Bay Center Department: Food & Beverage Reports To: Executive Chef FLSA Status: Part-time, Non-Exempt ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a part-time Sous Chef for ASM/Pensacola Bay Center. The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department. The work schedule is event driven and may require early morning, late night, and weekend shifts. MAJOR DUTIES AND RESPONSIBILITIES: * Produce required product according to Banquet Event Orders (BEO) for each event * Prepare recipes as directed * Order, receive, and prepare food items while maintaining food costs and budget goals * Maintain all kitchen equipment cleanliness and maintenance * Support all kitchen and stewarding staff * Assist with training of all cooks * Assist with taking monthly inventory * Responsible for kitchen in absence of Executive Chef * Other duties as assigned SUPERVISORY RESPONSIBILITIES: * Directly Supervise Line and Prep Cooks * Demonstrate supervisory responsibilities in accordance with ASM Global's policies and applicable laws * Responsibilities include training employees; planning, assigning and directing work; reviewing and evaluating performance; addressing complaints and resolving problems QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Ability to communicate well, both written and orally * Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment * Able to manage multiple projects and meet tight deadlines * Ability to operate industry related equipment * Ability to be creative with food presentations and maintain a quality product * Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems * Ability to train and direct employees to plan and assign work in an efficient and effective manner * Demonstrate knowledge of standard office practices, procedures and industry terminology * Produce required product according to Banquet Event Orders for each event * Results oriented individual with the ability to meet budgetary goals * Excellent organizational, planning, communication, and inter-personal skills * Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines * Must adhere to local Health Department code * Current ServSafe Manager Certification EDUCATION AND/OR EXPERIENCE: * Minimum of four (4) years in banquet facility producing meals for large or multiple events * Two-year Associate Degree in Culinary Arts, or combination of education and experience * Previous leadership experience preferred COMPUTER SKILLS: To perform this job successfully, an individual should be proficient in Microsoft Word and Excel. Other computer literacy recommended (including Microsoft Outlook). CERTIFICATES, LICENSES, REGISTRATIONS: * Current ServSafe Manager Certification, or be able to obtain within 6 weeks of employment PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue * Must be able to lift and/or move up to 50 pounds or occasionally more with assistance * Work inside and outside the building may be required, and may have some exposure to adverse conditions * Must be able to hear and speak to use a two-way radio * Work flexible hours, including nights, weekends, and holidays as needed ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRRA Federal Contractor.

Full-time Description Baumhower's Victory Grille Chef - $55k - $70k + BONUS!! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $55k - $70k plus BONUS!!! Did we also mention the chance to earn a 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance - Managed 401K plan with matching and wealth management guidance - Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $55,000.00 - $70,000.00 per year Work Location: In person Salary Description $55k - $70k + BONUS

ROLE AND RESPONSIBILITIES This position is responsible for preparing, displaying and supervising the preparation of quality food products for consumption by customers and clients. BASIC OFFICE RESPONSIBILITIES · Support Executive Chef in regards to all product ordering, food production, inventory and administrative processes. · Establish menu forecasts based on house counts, business forecast, previous experiences, etc. · Adhere to the RS3 Core Values at all times. · Establish menu forecasts based on house counts, business forecast, previous experiences, etc. · Verify that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees. · Verify that all sanitation and nutrition practices are maintained by kitchen employees. · Supervise the production of all food items. Responsible for food production in all kitchens. · Train kitchen personnel in food production principles and practices. · Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. · Request necessary supplies and maintain inventory of supplies for production. · Ensure all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. · Assume all the duties of the Executive Chef in the chef's absence. · Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas. · Ensure compliance with all applicable health and safety regulations. · Perform other related duties, tasks and responsibilities as required from time to time. QUALIFICATIONS/SKILLS: Requirements: · Minimum of 3 years in a food preparation position · General knowledge of food, beverage and service procedures · Ability to promote and participate in a team environment · Ability to understand written and oral direction and to communicate same with others Preferred: · Culinary Degree preferred OTHER REQUIREMENTS: Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays. Ryan Sanders Sports Services REPLACE THE TRANSACTION WITH AN EXPERIENCE OUR VISION IS TO COMBINE THE WORLD-FAMOUS TEXAS HOSPITALITY WITH THE LEGENDARY RYAN SANDERS BRAND OF EXCELLENCE TO PROVIDE INNOVATIVE AND CREATIVE SERVICE TO SPECTATOR SPORTS VENUES ACROSS THE INDUSTRY. FOUNDED ON A LEGEND, NOLAN RYAN THE SAME DRIVE, PASSION AND PURSUIT OF EXCELLENCE THAT DROVE HIM TO A HALL OF FAME MAJOR LEAGUE BASEBALL CAREER IS THE FOUNDATION UPON WHICH NOLAN RYAN BUILT HIS POST-BASEBALL BUSINESS CAREER. THE RESULTS SPEAK FOR THEMSELVES AND A TRUE TEXAS LEGEND, BOTH ON AND OFF THE FIELD, WAS BORN. TODAY, THE RYAN BRAND STANDS FOR QUALITY AND EXCELLENCE, THE FORCE BEHIND HIS SUBSEQUENT BUSINESS LIFE AND THE ROOTS BY WHICH RYAN SANDERS SPORTS SERVICES WERE ESTABLISHED. THE RYAN-SANDERS PARTNERSHIP FORMED ITS ROOTS OVER 35 YEARS AGO WITH THE COLLABORATION BETWEEN NOLAN AND HOUSTON FINANCIER DON SANDERS. IN 1987, DON LEFT HUTTON TO FORM SANDERS MORRIS MUNDY. NOW NEARLY THIRTY YEARS LATER THE SUCCESSOR TO SANDERS MORRIS MUNDY IS ONE OF THE MOST SUCCESSFUL WEALTH MANAGEMENT FIRMS IN THE UNITED STATES WITH 38 OFFICES MANAGING OVER $18 BILLION IN ASSETS. DON, TOGETHER WITH STORIED PRIVATE EQUITY FIRM LEE EQUITY PARTNERS AND OTHER MEMBERS OF ITS MANAGEMENT, IS STILL A SUBSTANTIAL OWNER OF THAT FAST-GROWING ORGANIZATION. THE RYAN-SANDERS RELATIONSHIP IS COMMITTED TO BUILDING SOLID FOUNDATIONS FOR BUSINESS STEEPED IN AFFIRMED RELATIONSHIPS AND CARRYING OUT ITS MISSION WITH QUALITY IN MIND. OUR BUSINESS PORTFOLIO HAS BEEN IN THE MAKING FOR 50 YEARS, SPANNING A DIVERSE SPECTRUM OF UNIQUE INTERESTS. FROM PROFESSIONAL SPORTS OWNERSHIP AND MANAGEMENT, TO BANKING, CATTLE, FOOD AND FOOD SERVICE AND A VARIETY OF ENTERTAINMENT INTERESTS, OUR NETWORK OF EXPERIENCES AND BUSINESS CONTACTS RIVALS THE MOST AGGRESSIVE FIRMS IN THE TEXAS MARKETPLACE. ******************

Sous Chef Facility: Pensacola Bay Center Department: Food & Beverage Reports To: Executive Chef FLSA Status: Part-time, Non-Exempt ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a part-time Sous Chef for ASM/Pensacola Bay Center. The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department. The work schedule is event driven and may require early morning, late night, and weekend shifts. MAJOR DUTIES AND RESPONSIBILITIES: Produce required product according to Banquet Event Orders (BEO) for each event Prepare recipes as directed Order, receive, and prepare food items while maintaining food costs and budget goals Maintain all kitchen equipment cleanliness and maintenance Support all kitchen and stewarding staff Assist with training of all cooks Assist with taking monthly inventory Responsible for kitchen in absence of Executive Chef Other duties as assigned SUPERVISORY RESPONSIBILITIES: Directly Supervise Line and Prep Cooks Demonstrate supervisory responsibilities in accordance with ASM Global's policies and applicable laws Responsibilities include training employees; planning, assigning and directing work; reviewing and evaluating performance; addressing complaints and resolving problems QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to communicate well, both written and orally Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment Able to manage multiple projects and meet tight deadlines Ability to operate industry related equipment Ability to be creative with food presentations and maintain a quality product Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems Ability to train and direct employees to plan and assign work in an efficient and effective manner Demonstrate knowledge of standard office practices, procedures and industry terminology Produce required product according to Banquet Event Orders for each event Results oriented individual with the ability to meet budgetary goals Excellent organizational, planning, communication, and inter-personal skills Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines Must adhere to local Health Department code Current ServSafe Manager Certification EDUCATION AND/OR EXPERIENCE: Minimum of four (4) years in banquet facility producing meals for large or multiple events Two-year Associate Degree in Culinary Arts, or combination of education and experience Previous leadership experience preferred COMPUTER SKILLS: To perform this job successfully, an individual should be proficient in Microsoft Word and Excel. Other computer literacy recommended (including Microsoft Outlook). CERTIFICATES, LICENSES, REGISTRATIONS: Current ServSafe Manager Certification, or be able to obtain within 6 weeks of employment PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue Must be able to lift and/or move up to 50 pounds or occasionally more with assistance Work inside and outside the building may be required, and may have some exposure to adverse conditions Must be able to hear and speak to use a two-way radio Work flexible hours, including nights, weekends, and holidays as needed ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRRA Federal Contractor.

About Us: The Wharf Fish & Oyster Company is a new concept dedicated to showcasing the best of Pensacola Beach. Voted the best new restaurant in Pensacola. With a focus on fresh, local seafood and exceptional cocktails, we aim to provide a welcoming atmosphere for locals and a coastal culinary experience for visitors. Join us in creating a vibrant, community-driven destination! Competitive Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months employment Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Accrued Paid Vacation Paid/Floating holidays for 5 major holidays Paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating. Develop and execute menu items that align with our restaurant's standards and customer preferences. Ensure all dishes are prepared to the highest quality and presentation standards. Supervise and train kitchen staff, fostering a positive and collaborative work environment. Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste. Uphold all health and safety regulations, ensuring a clean and sanitary kitchen. Collaborate with the Executive Chef to create new dishes and seasonal menus. Oversee kitchen equipment maintenance and report any issues to the appropriate personnel. Manage food cost and labor budgets, working to optimize efficiency and profitability. Ensure timely and accurate execution of orders during service hours. Performs additional responsibilities as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: Proven experience as a Sous Chef or similar role in a high-volume, full-service restaurant. Culinary degree or equivalent experience. Strong leadership and communication skills. In-depth knowledge of food safety and sanitation standards. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Creative and passionate about food, with a keen eye for detail. Strong organizational and problem-solving skills. Flexibility to work evenings, weekends, and holidays as needed. Physical Demands: Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 45 pounds. Standing for the duration of a 6+ hour shift with appropriate breaks. Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc. Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc. Repeating motions that may include the wrists, hands and/or fingers Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms Constant bending, stooping and turning, etc. Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

The Sous Chef plays a key role in supporting the Executive Chef with daily kitchen operations, ensuring high standards of food quality, safety, and sanitation. This position is responsible for supervising food preparation in assigned areas, assisting with training, and maintaining consistency in taste and presentation across all dishes. The Sous Chef acts as a hands-on leader in the kitchen and contributes to the development of culinary excellence, guest satisfaction, and operational efficiency. Essential Duties and Responsibilities: · Assist with food preparation to ensure all menu items are prepared consistently to the highest quality standards. · Monitor food production and presentation for accuracy and compliance with HCAPP guidelines. · Support the Executive Chef in managing kitchen operations and staff performance. · Help train and guide kitchen staff in food handling, preparation, and storage techniques. · Enforce food safety, sanitation, and cleanliness standards across the kitchen. · Assist in developing daily specials and seasonal menu items; ensure all staff are trained on new items and recipes. · Ensure open communication within the kitchen team and assist in resolving operational or personnel issues. · Assist with ordering and inventory management as needed, based on business levels and events. · Participate in kitchen inspections and support efforts to address and correct any deficiencies. · Maintain proper portion control and assist in monitoring food and labor costs. · Display professionalism and foster a positive team culture that promotes growth, collaboration, and accountability. · Stay current on culinary trends and contribute ideas to elevate the guest dining experience. · Address guest concerns when needed and ensure quality service is delivered. Qualifications: Proficient understanding of professional cooking and knife handling skills Must be able to speak read and understand intermediate-level cooking directions Commitment to quality service and food and beverage knowledge Understanding and knowledge of safety, sanitation, and food handling procedures Ability to work in a team environment and to work calmly and effectively under pressure Must be able to work nights, weekends, and some holidays Must have problem-solving abilities, be self-motivated and organized Takes pride in the workplace as demonstrated by keeping the area neat and Encourages and promotes positive behaviors in coworkers Takes ownership of the job by maintaining efficiency and quality of work and showing accountability for all functions of the job Physical Demands: Be able to work in a standing position for long periods of time Ability to move, and transport food carts, equipment, and supplies Be able to reach, bend, stoop and frequently lift up to 50 pounds Capable of working in extreme hot or cold environments Education/Experience Required: Degree from accredited college specializing in Culinary Arts or Food Service preferred Serve Safe Manager certification Previous kitchen management/supervisory experience Basic computer knowledge $60,000 salary Powered by JazzHR tj JdE75UzH

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.

We are seeking an excellent cook that will follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important. Set up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.) Cook food in various utensils or grillers Keep a sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check the quality of ingredients Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.

Lead CookLocation: WEST FLORIDA HOSPITAL - 61604001Workdays/shifts: Mornings and afternoon/evenings - varying days, and some weekends/holidays. More details will be provided during the interview process. Employment Type: Full-time Pay Range: $16 per hour - $16 per hour Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Lead Cook at Sodexo, you are a team player and food waste reducer. You'll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. Responsibilities include:Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, may include Breakfast, Lunch, Dinner, and Special/Catered Events. Read and follow basic recipes and/or product directions for preparing various food items May prepare food and serve customers at an a la carte and/or operate a grill station May support management in the daily oversight of key functions and employees during the normal course of business Attends work and shows for scheduled shift on time with satisfactory regularity Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring:Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. 3 - 4 years of related work experience preferred Link to full Job description What We Offer: Flexible and supportive work environment, so you can be home for life's important moments. Access to ongoing training/development and advancement opportunities to turn your job into a career Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process. Who we are: At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Should you need assistance with the online application process, please complete this form.

Job Description Morrison Living is hiring immediately for a full time SOUS CHEF position. Schedule: Full time schedule. Monday - Friday, hours may vary. Must be able to work weekends and holidays. More details upon interview. Requirement: Food service, managerial/supervisory, and healthcare experience required. Perks: Willing to train! Uniform top provided! Pay Range: $18.00 per hour to $18.50 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! 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. BENEFITS FOR OUR TEAM MEMBERS 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. Morrison Living is a member of Compass Group. 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. 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. Morrison Living maintains a drug-free workplace.

Morrison Living Morrison Living is hiring immediately for a full time SOUS CHEF position. * Schedule: Full time schedule. Monday - Friday, hours may vary. Must be able to work weekends and holidays. More details upon interview. * Requirement: Food service, managerial/supervisory, and healthcare experience required. * Perks: Willing to train! Uniform top provided! * Pay Range: $18.00 per hour to $18.50 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! 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. BENEFITS FOR OUR TEAM MEMBERS * 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. Morrison Living is a member of Compass Group. 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. 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. Morrison Living maintains a drug-free workplace.

The Chef oversees day-to-day kitchen operations, ensuring safe, sanitary, and efficient food preparation in compliance with all applicable federal, state, and local regulations. This role is responsible for maintaining food quality standards, managing inventory, and supporting the development and execution of menus in alignment with facility policies and nutritional guidelines. Essential Functions Oversees and participates in the preparation of meals, ensuring adherence to standardized recipes, portion control, and presentation standards. Conducts taste checks to ensure food quality and consistency before service. Trains and supervises kitchen staff in food preparation, safe equipment operation, sanitation practices, and compliance with regulatory standards. Maintains a clean and organized kitchen environment by establishing and enforcing cleaning and maintenance schedules. Monitors food and supply inventory levels, ensuring availability of necessary items while minimizing waste and staying within budgetary guidelines. Utilizes production worksheets and waste logs to support accurate forecasting and operational efficiency. Determines proper utilization of leftover products in accordance with corporate food safety and quality guidelines. Collaborates with Nutrition Services leadership to plan and execute menus for special events or facility-sponsored activities. Performs other duties as assigned. Maintains regular and reliable attendance. Complies with all policies and standards. Qualifications Associate Degree or formal training in Culinary Arts or a related field required 2-4 years of experience in food preparation and kitchen operations required, with supervisory experience required Knowledge, Skills and Abilities Strong knowledge of food preparation techniques, safety regulations, and sanitation standards. Ability to lead, train, and supervise kitchen staff in a fast-paced environment. Excellent organizational and time management skills. Ability to manage inventory and reduce food waste effectively. Strong communication skills and ability to work collaboratively with staff and leadership. Proficiency in reading and preparing recipes, production schedules, and dietary guidelines. Licenses and Certifications Food Safety Certification SERV-SAFE required State Specific Requirements Arizona: Arizona Health Department Sanitation Certificate, ServeSafe Certificate, or Arizona Food Handler Certificate required.

About Us: The Wharf Fish & Oyster Company is a new concept dedicated to showcasing the best of Pensacola Beach. Voted the best new restaurant in Pensacola. With a focus on fresh, local seafood and exceptional cocktails, we aim to provide a welcoming atmosphere for locals and a coastal culinary experience for visitors. Join us in creating a vibrant, community-driven destination! Competitive Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months employment Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Accrued Paid Vacation Paid/Floating holidays for 5 major holidays Paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating. Develop and execute menu items that align with our restaurant's standards and customer preferences. Ensure all dishes are prepared to the highest quality and presentation standards. Supervise and train kitchen staff, fostering a positive and collaborative work environment. Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste. Uphold all health and safety regulations, ensuring a clean and sanitary kitchen. Collaborate with the Executive Chef to create new dishes and seasonal menus. Oversee kitchen equipment maintenance and report any issues to the appropriate personnel. Manage food cost and labor budgets, working to optimize efficiency and profitability. Ensure timely and accurate execution of orders during service hours. Performs additional responsibilities as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: Proven experience as a Sous Chef or similar role in a high-volume, full-service restaurant. Culinary degree or equivalent experience. Strong leadership and communication skills. In-depth knowledge of food safety and sanitation standards. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Creative and passionate about food, with a keen eye for detail. Strong organizational and problem-solving skills. Flexibility to work evenings, weekends, and holidays as needed. Physical Demands: Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 45 pounds. Standing for the duration of a 6+ hour shift with appropriate breaks. Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc. Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc. Repeating motions that may include the wrists, hands and/or fingers Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms Constant bending, stooping and turning, etc. Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

The Sous Chef plays a key role in supporting the Executive Chef with daily kitchen operations, ensuring high standards of food quality, safety, and sanitation. This position is responsible for supervising food preparation in assigned areas, assisting with training, and maintaining consistency in taste and presentation across all dishes. The Sous Chef acts as a hands-on leader in the kitchen and contributes to the development of culinary excellence, guest satisfaction, and operational efficiency. Essential Duties and Responsibilities: · Assist with food preparation to ensure all menu items are prepared consistently to the highest quality standards. · Monitor food production and presentation for accuracy and compliance with HCAPP guidelines. · Support the Executive Chef in managing kitchen operations and staff performance. · Help train and guide kitchen staff in food handling, preparation, and storage techniques. · Enforce food safety, sanitation, and cleanliness standards across the kitchen. · Assist in developing daily specials and seasonal menu items; ensure all staff are trained on new items and recipes. · Ensure open communication within the kitchen team and assist in resolving operational or personnel issues. · Assist with ordering and inventory management as needed, based on business levels and events. · Participate in kitchen inspections and support efforts to address and correct any deficiencies. · Maintain proper portion control and assist in monitoring food and labor costs. · Display professionalism and foster a positive team culture that promotes growth, collaboration, and accountability. · Stay current on culinary trends and contribute ideas to elevate the guest dining experience. · Address guest concerns when needed and ensure quality service is delivered. Qualifications: Proficient understanding of professional cooking and knife handling skills Must be able to speak read and understand intermediate-level cooking directions Commitment to quality service and food and beverage knowledge Understanding and knowledge of safety, sanitation, and food handling procedures Ability to work in a team environment and to work calmly and effectively under pressure Must be able to work nights, weekends, and some holidays Must have problem-solving abilities, be self-motivated and organized Takes pride in the workplace as demonstrated by keeping the area neat and Encourages and promotes positive behaviors in coworkers Takes ownership of the job by maintaining efficiency and quality of work and showing accountability for all functions of the job Physical Demands: Be able to work in a standing position for long periods of time Ability to move, and transport food carts, equipment, and supplies Be able to reach, bend, stoop and frequently lift up to 50 pounds Capable of working in extreme hot or cold environments Education/Experience Required: Degree from accredited college specializing in Culinary Arts or Food Service preferred Serve Safe Manager certification Previous kitchen management/supervisory experience Basic computer knowledge $60,000 salary

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.

Baumhower's Victory Grille - Sous Chef - $45k to $55k + Bonus! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $45k - $55k plus BONUS!!! Did we also mention the chance to earn 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance _ Managed 401K plan with employer matching and wealth management guidance - Chance to Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $45,000.00 - $55,000.00 per year Work Location: In person Salary Description $45k to $55k + Bonus!

Embassy Suites Beach Resort | Gulf Shores, AL About Us Peachtree Group is a privately held, fully integrated real estate investment management, lending, and servicing platform. The company owns, operates, manages, and develops hotels and invests in hotel- and other commercial real estate-related assets throughout the United States. Through its affiliate, Peachtree Group Hospitality Management, Peachtree manages the performance of 100+ hotels across 27 brands with 14,000+ rooms in 26 states. Be part of something special from the very beginning! The Embassy Suites Beach Resort in Gulf Shores, Alabama, is a brand-new, all-suite beachfront resort offering elevated service, upscale amenities, and unforgettable coastal experiences. We're building a team of hospitality professionals who are passionate about service, teamwork, and creating memorable stays for every guest. Position Overview The Sous Chef is a hands-on leader who supports the Executive Chef in overseeing all kitchen operations, maintaining high culinary standards, and ensuring outstanding guest dining experience. The ideal candidate will bring creativity, strong leadership, and a passion for hospitality to our vibrant resort environment. Key Responsibilities Assist in the daily supervision and coordination of all kitchen operations. Ensure food quality, presentation, and consistency meet brand and resort standards. Lead by example in maintaining cleanliness, food safety, and sanitation standards. Support menu planning, development, and execution in collaboration with the Executive Chef. Train, mentor, and develop kitchen staff; foster a positive and professional work environment. Monitor inventory levels and control food costs through efficient ordering and waste reduction. Assist with scheduling, labor management, and kitchen budget adherence. Ensure compliance with all local, state, and federal health regulations. Step in to lead kitchen operations in the absence of the Executive Chef. Qualifications & Skills 3+ years of culinary leadership experience, preferably in a hotel, resort, or high-volume environment. Degree or certification in Culinary Arts preferred but not required. Strong understanding of various cooking methods, ingredients, and equipment. Proven ability to manage kitchen operations, inventory, and labor cost controls. Benefits: Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.