Chef jobs in Saint George, UT - 42 jobs

Black Desert Resort, located in the stunning red rock landscape of Southern Utah, offers a world-class luxury experience defined by fine dining, exceptional service, and personalized guest care. The resort's In-Room Dining program delivers restaurant-quality meals directly to guest accommodations, ensuring a seamless, elevated culinary experience that reflects the resort's standards of excellence. Job Summary: The In-Room Dining Chef de Cuisine is responsible for overseeing the daily culinary operations of the resort's In-Room Dining (IRD) program, ensuring all meals are prepared to the highest quality standards and delivered promptly. This position requires exceptional culinary skills, operational leadership, and the ability to balance precision with speed in a fast-paced luxury setting. Reporting to the Banquet Chef, the In-Room Dining Chef de Cuisine manages the IRD culinary team, coordinates closely with the In-Room Dining service and stewarding teams, and ensures menu consistency, guest satisfaction, and smooth operational execution. The ideal candidate is highly organized, passionate about refined hospitality, and dedicated to creating memorable in-room dining experiences. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year-Round / Full-Time Pay Range: $72,000 - $80,000/year. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Why Join Us: Comprehensive Benefits: Health insurance, 401(k) with company match, employee dining room, Flexible time off, resort discounts, and free hotel stay employee program. Creative Leadership: Lead a specialized culinary operation that defines in-room dining luxury. Career Growth: Opportunities for advancement within Black Desert Resort's culinary leadership structure. Responsibilities Oversee all culinary operations related to In-Room Dining, including breakfast, all-day, and overnight service. Plan, prepare, and execute menus with a focus on quality, presentation, and efficiency. Ensure all dishes meet established resort standards for taste, temperature, and visual presentation. Coordinate with the In-Room Dining Manager and Service Team to ensure timely delivery of food orders. Train, schedule, and supervise kitchen staff assigned to IRD production and plating. Maintain proper inventory of food, supplies, and equipment; submit daily requisitions as needed. Monitor and control food and labor costs in alignment with departmental budgets. Ensure all food safety, sanitation, and cleanliness standards are met, including proper storage and labeling. Participate in menu development, seasonal updates, and promotional offerings for the IRD program. Collaborate with the Resort Executive Chef, Pastry, and Banquet teams to share resources and streamline kitchen operations. Assist in special VIP setups, amenities, and customized guest dining requests. Oversee the accuracy of plating, packaging, and delivery presentation for each order. Respond promptly to guest feedback or service recovery needs related to IRD dining. Ensure compliance with resort policies, health codes, and OSHA/HACCP regulations. Maintain a professional, team-oriented culture in the IRD kitchen and stewarding areas. Qualifications 5+ years of progressive culinary experience, including 2+ years in a leadership or supervisory role in hotel or resort room service operations. Formal culinary education or equivalent professional experience required. Strong knowledge of high-volume production, plating standards, and luxury dining presentation. Proficiency in food cost analysis, inventory management, and ordering systems. Knowledge of POS and kitchen order management systems. Excellent leadership, communication, and organizational skills. Ability to perform efficiently under pressure while maintaining a calm, professional demeanor. Food Handler and ServSafe Manager certification required. Availability to work flexible shifts, including early mornings, nights, weekends, and holidays.

We are looking for a confident, collaborative, and creative Chef de Cuisine to lead our IRD kitchen. Ideal candidates will have experience working large, full-service resort or hotel with 24hr in-room dining. Chef de Cuisine Benefits: Excellent base salary from $75-$80k Comprehensive medical, dental, and vision benefits Flex time and PTO 401k with match Wellness perks Discounts on hotels and resorts Chef de Cuisine Qualifications: 5+ years of progressive leadership experience in a luxury environment 2+ years of experience with 24hr IRD Experience with menu and recipe development, including costing Collaborative leadership style and works well with other departments Proven experience managing COGs and Labor to a forecast and budget Chef de Cuisine Responsibilities: Manage the IRD culinary team with integrity and consistency Coordinate with FOH leadership and Front Desk to ensure accurate preparations and timely delivery Collaborate with Executive Culinary leadership on menu and recipe development Standardize and cost out all recipes for the IRD program Work with other culinary departments to share resources and manage inventory Other duties as assigned

**Salary:** $75,000 - $85,000 At over 300 college & universities around the country, **Chartwells Higher Education** is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. **Job Summary** We are currently seeking an Executive Chef for a premiere account at **Southern Utah** **University** located in **Cedar City, UT** . Our Executive Chef will oversee culinary operations to meet production, presentation, and service standards for a high volume residential dining hall on campus. We want to facilitate your growth as a professional in culinary arts, and at Chartwell's, you will find growth opportunities to be endless. **KEY RESPONSIBILITIES:** + Supervises and trains chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation + Ensure culinary standards including recipe compliance and food quality are implemented + Coordinates the development and accurate execution of new menus and concepts + 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 + Forecasts annual food and labor costs and monitors actual financial results + Participates and attends departmental meetings, staff development, and professional programs, as appropriate + 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 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 + High volume, complex foodservce operations experience-highly desirable + ServSafe Certified-highly desirable **Apply to Chartwells Higher Education today!** _Chartwells Higher Education is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.** Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. **Associates at Chartwells Higher Ed** **are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (************************************************************************************************* for paid time off benefits information **Req ID:** 1454359 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description Pay $26.00 - $30.00/hour This is a full-time position Great opportunity for an aspiring chef! At Snow Canyon Retirement, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Snow Canyon Retirement, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance. Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings. Health/Dental Insurance 401K with employer match: Plan for your financial future with our 401k program. Life Insurance: Company paid life insurance Short and long-term disability: Financial security while you recover from an injury that puts you out of work Referral Bonuses: Refer qualified candidates and earn rewards Tuition Reimbursement: Invest in your education with our support Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Sous Chef The Sous Chef is to provide wholesome, nutritious, and attractive food that is served at the appropriate temperature. The Sous Chef reports to the Dining Services Director. Essential Functions of the Sous Chef Prepare and serve all food items using high quality ingredients and appropriate garnishes. Use recipes and correct portion sizes to provide a consistent product while controlling costs. Record and monitor food temperatures during storage, preparation, cooking, and serving. Label, date, and properly store all foods. Monitor and record temperatures of all kitchen refrigerators and freezers daily. Control overproduction and waste of all food items. Comply with all state and local rules and regulations for a clean, safe, and sanitary kitchen. Responsible for washing and sanitizing food service equipment. Responsible for general cleaning of cook's area, freezers, refrigerators, and storage areas. Follow established safety procedures while operating kitchen equipment. Responsible for storage of items received from vendors. Check inventory of needed supplies daily to ensure proper stock levels for the preparation of menu items. Mop and clean kitchen as needed. Removes garbage to dumpster as needed. Reports equipment and safety issues to the Dining Services Director. Sous Chef assumes all responsibility of the kitchen including but not limited to: ordering, menu writing, associate scheduling in the absence of the Dining Services Director and/or Executive Chef. Work as a team member to maintain a pleasant, effective work environment. Perform other duties as assigned. Non-Essential Functions of the Sous Chef Supports and participates in the resident centered activity programs. Participates in projects or committees as assigned. Attends all associate meetings including in-service education and associate functions, as requested by supervisor. Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience High School Diploma or GED at a minimum. Minimum two years cooking experience preferably within the healthcare or hospitality field. Serv-Safe Certification required. Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents. Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected. Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents. Be free of communicable disease. Ability to read, write, and speak English. Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances. Completion of drug testing and criminal record background check upon hire and upon request of supervisor. Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds. Adhere to and carry out all policies and procedures.

Southgate Senior Living is currently seeking a Sous Chef to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families and our community. We are guided by our CAPLICO Core Values: Celebration Accountability Passion for Learning Love One Another Intelligent Risk Taking Customer Second (Employee First!) Ownership If these core values resonate deeply with your own moral compass and you meet the requirements below, then you should apply. About the Opportunity Ensure efficient, timely and friendly service to all residents, staff and guests. Assist with meeting or exceeding residents' dining expectations. Keep food prep, dining areas and/or dish room areas clean and sanitary. Maintain proper sanitation and safety procedures and high quality of food preparation and presentation. Critical Success Factors Must be able to follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make attractive presentation for each meal, capable of a fine dining experience. Ensure resident special diets are offered and prepared, recognizing a resident's right to choose Willingness to learn new food preparation techniques and presentation. Occasionally serve food Execute opening and closing procedures Operate kitchen equipment such as broilers, ovens, grills and fryers. Clean and sanitize work areas, equipment and utensils Demonstrated ability to work effectively with a team. Must display team behaviors. Ability to effectively deal with conflict or resident complaints. Ability to focus on multiple tasks simultaneously. Follows all food safety and equipment safety procedures. Knowledge of and compliance with community quality standards and requirements. Must be dependable, punctual, self-motivated, and able to work without constant supervision. Minimum Qualifications Must possess or be able to obtain Food Handlers' Card Must possess or be able to obtain a Food Safety Management Certification We are an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other protected characteristics. The employer for this position is stated in the job posting. The Pennant Group, Inc. is a holding company of independent operating subsidiaries that provide healthcare services through home health and hospice agencies and senior living communities located throughout the US. Each of these businesses is operated by a separate, independent operating subsidiary that has its own management, employees and assets. More information about The Pennant Group, Inc. is available at ****************************

Southgate Senior Living is currently seeking a Sous Chef to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families and our community. We are guided by our CAPLICO Core Values: Celebration Accountability Passion for Learning Love One Another Intelligent Risk Taking Customer Second (Employee First!) Ownership If these core values resonate deeply with your own moral compass and you meet the requirements below, then you should apply. About the Opportunity Ensure efficient, timely and friendly service to all residents, staff and guests. Assist with meeting or exceeding residents' dining expectations. Keep food prep, dining areas and/or dish room areas clean and sanitary. Maintain proper sanitation and safety procedures and high quality of food preparation and presentation. Critical Success Factors Must be able to follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make attractive presentation for each meal, capable of a fine dining experience. Ensure resident special diets are offered and prepared, recognizing a resident's right to choose Willingness to learn new food preparation techniques and presentation. Occasionally serve food Execute opening and closing procedures Operate kitchen equipment such as broilers, ovens, grills and fryers. Clean and sanitize work areas, equipment and utensils Demonstrated ability to work effectively with a team. Must display team behaviors. Ability to effectively deal with conflict or resident complaints. Ability to focus on multiple tasks simultaneously. Follows all food safety and equipment safety procedures. Knowledge of and compliance with community quality standards and requirements. Must be dependable, punctual, self-motivated, and able to work without constant supervision. Minimum Qualifications Must possess or be able to obtain Food Handlers' Card Must possess or be able to obtain a Food Safety Management Certification We are an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other protected characteristics. The employer for this position is stated in the job posting. The Pennant Group, Inc. is a holding company of independent operating subsidiaries that provide healthcare services through home health and hospice agencies and senior living communities located throughout the US. Each of these businesses is operated by a separate, independent operating subsidiary that has its own management, employees and assets. More information about The Pennant Group, Inc. is available at ****************************

Southgate Senior Living is currently seeking a Sous Chef to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families and our community. We are guided by our CAPLICO Core Values: Celebration Accountability Passion for Learning Love One Another Intelligent Risk Taking Customer Second (Employee First!) Ownership If these core values resonate deeply with your own moral compass and you meet the requirements below, then you should apply. About the Opportunity Ensure efficient, timely and friendly service to all residents, staff and guests. Assist with meeting or exceeding residents' dining expectations. Keep food prep, dining areas and/or dish room areas clean and sanitary. Maintain proper sanitation and safety procedures and high quality of food preparation and presentation. Critical Success Factors * Must be able to follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make attractive presentation for each meal, capable of a fine dining experience. * Ensure resident special diets are offered and prepared, recognizing a resident's right to choose * Willingness to learn new food preparation techniques and presentation. * Occasionally serve food * Execute opening and closing procedures * Operate kitchen equipment such as broilers, ovens, grills and fryers. * Clean and sanitize work areas, equipment and utensils * Demonstrated ability to work effectively with a team. Must display team behaviors. * Ability to effectively deal with conflict or resident complaints. * Ability to focus on multiple tasks simultaneously. * Follows all food safety and equipment safety procedures. * Knowledge of and compliance with community quality standards and requirements. * Must be dependable, punctual, self-motivated, and able to work without constant supervision. Minimum Qualifications * Must possess or be able to obtain Food Handlers' Card * Must possess or be able to obtain a Food Safety Management Certification We are an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other protected characteristics. The employer for this position is stated in the job posting. The Pennant Group, Inc. is a holding company of independent operating subsidiaries that provide healthcare services through home health and hospice agencies and senior living communities located throughout the US. Each of these businesses is operated by a separate, independent operating subsidiary that has its own management, employees and assets. More information about The Pennant Group, Inc. is available at ****************************

Job Description We are hiring immediately for a full time CHEF, SOUS position. Note: online applications accepted only. Schedule: Full time: Flexible hours and weekends, details upon interview. Requirement: Culinary experience required Pay Range: $20.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1496238. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Sous Chef | Upscale Casual | Salary up to 65K We are thrilled to present an exciting opportunity for culinary professionals at our distinguished Italian restaurant located in the charming town of Springdale, Utah. We're currently on the lookout for a competent and creative Sous Chef to augment our team. Our restaurant has made a name for itself through its genuine Italian cuisine, heartening ambiance, and modern culinary techniques. As a sous chef, you will be instrumental in maintaining our high culinary standards, creating delectable dishes, and providing our patrons with an unforgettable dining experience. Responsibilities: Culinary Leadership: Lead by example, ensuring that the preparation, cooking, and presentation of our dishes meet the highest quality standards. Work in tandem with the Chef de Cuisine, Executive Chef, and management team to ideate innovative menus that not only reflect the essence of the region but also align with our vision. Implement effective production methods and portion control to minimize waste and manage food costs. Kitchen Operations: Oversee dinner service from the line each night. Coordinate with kitchen staff to assure seamless service during peak hours. Monitor inventory levels to anticipate kitchen needs and prevent wastage. Ensure adherence to cleanliness, sanitation, and food safety standards as per local health regulations. Staff Development and Training: Offer continuous training and guidance to the kitchen staff, fostering a culture of learning, skill development, and teamwork. Encourage open communication, creativity, and collaboration to establish a positive work environment. Stay abreast of industry trends, culinary techniques, and novel ingredients, and share this knowledge with the team. Job Qualifications: At least 5 years of culinary experience, with a minimum of 2 years in a leadership role, preferably across diverse restaurant concepts. Proficient in various cooking methods, ingredients, equipment, and procedures. Excellent communication and leadership skills. Culinary Arts Degree or related field preferred. Current ServSafe Manager Certification. A testimonial from one of our former sous chefs: "Working here was a remarkable experience. The focus on authentic Italian cuisine, the emphasis on teamwork, and the opportunity to grow and learn were truly unparalleled." Join us, where we combine tradition, innovation, and exceptional service to deliver an unmatched dining experience. Apply Now - Sous Chef in Springdale, Utah If you would like to be considered for this position, email your resume to *****************************

Job Title: Daytime Kitchen Prep About Us: At Culver's, we're proud to serve fresh, made-to-order food with genuine hospitality. Our team members are the heart of what we do, and we're looking for reliable and motivated individuals to join our kitchen team. Position Overview: We are seeking a Kitchen Prep Team Member to work weekends (Saturdays and Sundays from 8 AM to 4 PM). This role is essential in ensuring our kitchen runs smoothly by preparing food items, supporting the team during rushes, and helping maintain our high standards of quality and cleanliness. Responsibilities: Open the kitchen and prepare all necessary items before service. Complete daily prep lists, including cutting, portioning, and organizing ingredients. Assist in the kitchen during peak hours to support smooth operations. Ensure bread is pulled, prepped, and ready for the following day. Maintain a clean and organized work area while following all food safety guidelines. Work closely with team members and managers to support restaurant needs. Qualifications: Prior kitchen or food prep experience preferred but not required (we will train the right candidate). Ability to work independently and manage time efficiently. Strong attention to detail and commitment to food safety. Dependable and punctual, especially for early morning shifts. Positive attitude and team-oriented mindset. Schedule & Pay: Monday - Friday, 8 AM - 4 PM. Competitive pay based on experience. Opportunities for growth and advancement within Culver's. Perks of Working at Culver's: Meal discounts. Fun, supportive team environment. Flexible scheduling and opportunities to pick up extra shifts. Work schedule Weekend availability 8 hour shift Benefits Paid training Employee discount

As a Lead Cook, you will support the General Manager of F&B by leading the culinary team and completing delegated administrative tasks. You will ensure food safety protocols and all brand standards are followed. The Lead Cook also serves as a line cook, catering cook, and/or expediter. The Lead Cook role could be focused on daily restaurant service, or could be focused on food prep and catering, with the ability to perform both. This is a seasonal, hourly position and includes the option of team member housing for the duration of employment. Competencies Effective Communication Adaptagility Decision Making Initiative Key Responsibilities Know all menu item recipes, portions, and ingredients with special attention to allergens Participate in menu development as required including creation of daily specials and catering menus Actively maintain guest and team member safety by ensuring all food handling safety and storages protocols are implemented and tracked on logs Ensure a clean and safe workspace through completion of daily and weekly cleaning/deep cleaning checklists tasks Maintain neat, organized, and safely stored work and storage areas where FIFO is practiced Assist with all inventory practices including ordering, receiving, waste tracking, setting up count sheets, and completing physical inventory counts Lead by example, maintain composure, take action, and be solution-minded in unpredictable situations such as delivery challenges, meeting diverse needs of guests, or incidents on property Collaborate and interact professionally, value teamwork, quickly step in to help others, resolve challenges with quick solutions Learn and share knowledge of local area, culture, and on-site activities Keep a positive attitude, anticipate needs of your team and guests Set clear expectations, provide accurate, complete, and timely communication Other duties as assigned Preferred Qualifications High School Diploma/GED 1 years of experience in culinary leadership role Love of culinary and the outdoors Experience in delivering training and leading a team of 2-10 people Proficient knife skills Food Handler Certification and TIPS card Must have food handlers certification prior to first day Food serve safe manager certificate recommended, not required Experience with conducting inventories and ordering from multiple vendors Additional Information This position requires the individual to wear and work in personal protective equipment, when applicable. This position requires that the individual is able to lift a minimum of 45lbs independently. Physical demands associated with this position include extensive walking, standing, bending, twisting, lifting, and maneuvering in an outdoor environment on uneven surfaces. Ability to work in extreme weather conditions including but not limited to heat, cold, rain, snow, humidity, and wind. This position is contingent upon the satisfactory completion of a background check and/or motor vehicle records check, if requested by Under Canvas. This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of Under Canvas. COMPENSATION AND BENEFITS: Under Canvas strives to provide a comprehensive benefits and compensation package that addresses the needs of our team members. In addition, they can participate in: Health Insurance 401K (eligible if work hourly minimum as required by law) Heavily discounted tents for Under Canvas family and friends stays Bar N Ranch lodge and cabin discounts Lifestyle partner brand and industry discounts Housing available for employees only (no pets) and is subject to fringe benefit and maintenance fee paycheck deductions Employee Assistance Program Under Canvas is an Equal Employment Opportunity Employer who prohibits discrimination, harassment, and retaliation of any kind.

The Line Cook is responsible for preparing and cooking food items according to recipes, quality standards and presentation guidelines. This role works as part of the culinary team to ensure timely and consistent delivery of menu items, supporting a smooth kitchen operation and an exceptional guest dining experience. Prepare, cook, and plate menu items following standardized recipes and presentation guidelines. Set up and stock workstations with necessary supplies, equipment, and ingredients. Maintain portion control and consistency across all dishes. Assist in preparing daily specials and banquets as needed. Ensure workstations and equipment are clean, sanitized, and organized at all times. Properly store, rotate, and label all food products to maintain freshness and safety. Operate kitchen equipment safely and in accordance with training and safety protocols. Communicate with chefs, servers, and teammates to ensure smooth service flow. Follow all food safety, sanitation, and health regulations. Adhere to company policies for handling, storing, and disposing of food products. Maintain a safe and clean working environment to prevent accidents and cross-contamination. Assist fellow cooks, chefs, and kitchen staff as needed during busy service periods. Support inventory, prep work, and restocking efforts. Work collaboratively with the culinary team to maintain efficiency and guest satisfaction. Other duties may be assigned by management Requirements Requirements: Culinary training or degree preferred. Previous kitchen experience required. Must meet all local food handler certification requirements. Ability to multitask and work efficiently under pressure. Professional appearance and positive attitude. Ability and willingness to work a long, varied, and flexible schedule including weekends, days, nights, and holidays. Physical Requirements: Must tolerate prolonged periods of standing, walking; occasional kneeling, bending, and stooping. Must be able to lift and carry up to 30 pounds. Must tolerate exposure to cleaning solutions. Salary Description $17-$19/hour

Benefits: Employee discounts Flexible schedule Opportunity for advancement Training & development The line cook is responsible for preparing and/or directing the preparation of food to be served to the restaurant's standards of excellence. What are we looking for? A genuine and thoughtful approach to executing brand standards in a high-volume steak house environment. An appreciation for perfect execution and guest focused service. The ability to manage high volume production in a fast-paced environment. Love of food and appreciation for producing high quality A tremendous ability to communicate with fellow team members and supervisors. A can-do, problem solving and fun-loving attitude. Experience is great, but we will teach you everything you need to know if you are new to our exciting and rewarding industry. A Line Cook will: Prepares or directs preparation of food served using established production procedures and systems. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Portions and plates food for serving. Follows proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Maintains daily production records. Complies with established sanitation standards, personal hygiene and health standards. Reports necessary equipment repair and maintenance to supervisor. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Compensation: $18.00 - $22.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.

Benefits: Employee discounts Flexible schedule Opportunity for advancement Training & development The line cook is responsible for preparing and/or directing the preparation of food to be served to the restaurant's standards of excellence. What are we looking for? A genuine and thoughtful approach to executing brand standards in a high-volume steak house environment. An appreciation for perfect execution and guest focused service. The ability to manage high volume production in a fast-paced environment. Love of food and appreciation for producing high quality A tremendous ability to communicate with fellow team members and supervisors. A can-do, problem solving and fun-loving attitude. Experience is great, but we will teach you everything you need to know if you are new to our exciting and rewarding industry. A Line Cook will: Prepares or directs preparation of food served using established production procedures and systems. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Portions and plates food for serving. Follows proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Maintains daily production records. Complies with established sanitation standards, personal hygiene and health standards. Reports necessary equipment repair and maintenance to supervisor. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.

Join Our Team as a Line Cook at Sidecar Cafe! Are you passionate about preparing delicious food with precision and creativity? Do you thrive in a fast-paced, team-oriented kitchen environment? We're seeking talented and motivated Line Cooks to join the opening team of our brand-new restaurant and brewery. This is your opportunity to showcase your culinary skills while contributing to an exciting new dining destination. What We Offer: Competitive Pay: Rewarding compensation for your hard work and dedication. Flexible Schedules: Perfect for balancing work with your lifestyle. Paid Training: Learn our recipes and techniques while honing your skills. Dynamic, Team-Oriented Environment: Be part of a supportive and collaborative kitchen. Opportunities for Growth: Start here, grow into your culinary future. Key Responsibilities: Prepare and cook menu items to order, ensuring quality, consistency, and presentation standards are met. Set up and stock stations with necessary supplies for service. Follow recipes and portion guidelines while maintaining efficiency. Maintain a clean, organized, and sanitary workstation, adhering to all food safety standards. Collaborate with other kitchen staff to ensure smooth and timely service during shifts. Assist in receiving and storing deliveries, verifying the quality and quantity of ingredients. Monitor inventory levels and notify management of shortages or issues. Handle kitchen equipment safely and responsibly. Perform other duties as assigned to support kitchen and restaurant operations. What We're Looking For: Previous cooking experience in a restaurant kitchen is preferred but not required-we're happy to train individuals with a passion for cooking! Strong organizational skills and the ability to work well under pressure. Knowledge of food safety and sanitation practices. Flexibility to work evenings, weekends, and holidays as needed. On-call is a plus! A positive attitude, dependability, and a commitment to teamwork. Why Join Us? At Sidecar Cafe, we believe in creating exceptional meals and memorable experiences. As a Line Cook, you'll play a key role in crafting dishes that bring people together. If you're excited about working in a dynamic kitchen environment and growing your culinary skills, we'd love to have you on our team! Location: 3480 E Desert Canyons Parkway, St. George UT 84790 Work schedule 8 hour shift Weekend availability Day shift Night shift Benefits Paid training

At Intermountain, we are not your standard institutional hospital food. Our hospitals employ professional chefs, culinary leaders, cooks, and nutrition care associates. We treat our hospitals and catering events like hotels, with restaurant-quality cafes and a guest-centric culture of hospitality for our patients and caregivers. With high-quality food as medicine, we bring new life into the world of hospital nutrition services and are making a difference in the lives of our patients every day. **Work Schedule** + **Full Time, 36 hours per week** + **Line Cook for Patient Meals** + **Availability Needed:** Sunday-Saturday + **Variable Shift Assignments:** PM Help 11:00am-7:30pm & PM 12pm-8:30pm + **Required:** 3+ weekend rotations per month & holiday rotations **Essential Functions** + This position prepares and cooks food, serves customers, completes other duties as assigned. + Follows recipes and/or instructions in the preparation of food items + May prepare bulk food items, large scale production, line cook or complete assembly of specialty meals and catered items + Maintains an organized and sanitary working environment + Maintains proper quantities of production with appropriate rotation of product + Interacts with customers in any venue-catering, retail outlets or patient care + May be required to deliver patient meals, cashier, stock, use automatic and manual ware-washing machines **Skills** + Food Handling + Food Safety and Sanitation + Food Production + Follows Instructions + Recipes - ability to understand and execute + Reading + Organizing + Communication **Qualifications** + **Food Handler Permit or ServSafe certification is required by first day of work** + **1 or more year of experience as a Line Cook or Cook in a restaurant or healthcare setting preferred** + Demonstrated ability to read and communicate effectively in English. + Demonstrated ability to work independently and part of a team. + Demonstrated ability to utilize safe food handling techniques, in all applications + Understands workflow, prioritizes, uses timelines, understands deadlines + Demonstrated ability to provide exceptional customer service (preferred) + Understands and prepares food according to modified diets using appropriate techniques where applicable (preferred) + Demonstrated ability to utilize commercial cooking equipment (preferred) + Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs. + Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately. + Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use. + Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items. + Remain standing for long periods of time to perform work. + Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals. **Location:** Intermountain Health St George Regional Hospital **Work City:** St George **Work State:** Utah **Scheduled Weekly Hours:** 36 The hourly range for this position is listed below. Actual hourly rate dependent upon experience. $18.84 - $24.50 We care about your well-being - mind, body, and spirit - which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged. Learn more about our comprehensive benefits package here (***************************************************** . Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. At Intermountain Health, we use the artificial intelligence ("AI") platform, HiredScore to improve your job application experience. HiredScore helps match your skills and experiences to the best jobs for you. While HiredScore assists in reviewing applications, all final decisions are made by Intermountain personnel to ensure fairness. We protect your privacy and follow strict data protection rules. Your information is safe and used only for recruitment. Thank you for considering a career with us and experiencing our AI-enhanced recruitment process. All positions subject to close without notice.

Restaurant Cook - New St. George Location. Now Open! At Sapp Bros., we're looking for passionate, customer-oriented individuals to join our team at our brand-new Apple Barrel Restaurant in St. George, Utah! Whether you're just starting your career or looking to take the next step, we offer the training and support you need to thrive. Our mission is to Bless and Serve others, ensuring every customer has a positive experience while maintaining a strong focus on Safety and Professionalism. Position Overview: As a Cook, you'll play a key role in providing an exceptional dining experience. You'll be responsible for preparing menu items to our high standards, ensuring quality, and maintaining quick ticket times. You'll also help manage kitchen cleanliness and stock. Key Responsibilities: Prepare and cook all menu items, including Grab-and-Go options, according to Sapp Bros. specifications. Operate pressure fryers efficiently and safely. Portion, prep, and organize food before, during, and after service. Check food temperatures and complete food safety and temperature logs. Stock, rotate, and maintain product levels in hot and cold cases, coolers, and freezers. Ensure the kitchen is clean, sanitized, and organized, including operating the industrial dishwasher. Perform any additional duties as directed by your management team.

Black Desert Resort, located in Southern Utah's iconic red rock landscape, is a premier luxury resort offering world-class accommodations, championship golf, exceptional dining, and innovative culinary experiences. The resort's Banquets and Events team supports a wide range of experiences, from intimate gatherings to large-scale conferences, PGA events, weddings, and VIP engagements. The Banquet Sous Chef plays a critical role in delivering consistent, high-quality culinary execution that reflects the resort's luxury brand. Job Summary The Banquet Sous Chef assists the Banquet Chef in overseeing all culinary operations for banquets and events. This position is responsible for supervising kitchen staff, ensuring consistent food quality, coordinating menu execution, managing production schedules, and maintaining the highest standards of sanitation and safety. The Banquet Sous Chef leads by example through hands-on culinary preparation, mentoring team members, and driving efficient, well-organized banquet operations that enhance the guest experience. Job Specifications Onsite: Black Desert Resort Shift and Schedule Availability: Full Time / Year-Round Pay Range: $62,000 - $70,000 annually. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors including experience level, business needs, and internal equity. Why Join Us Contribute to a growing luxury culinary program including large-scale events, VIP activations, and innovative banquet experiences Competitive salary and comprehensive benefits including health insurance, 401K with company match, flexible time off, resort discounts, and complimentary employee hotel stay program. Opportunities for career development and advancement within Black Desert Resort's expanding Food and Beverage division Responsibilities Assist the Banquet Chef with menu preparation, production, and execution for all banquet and catering events Lead daily banquet kitchen operations including prep work, cooking, plating, buffet setup, finishing, and event breakdown Supervise culinary staff during banquet production and service, maintaining high performance and consistent standards Ensure all food is prepared to recipe specifications, presentation guidelines, and resort quality standards Coordinate with Banquet Captains, Event Managers, and Food and Beverage leaders to ensure seamless service execution Manage production schedules, prep lists, event summaries, timelines, and daily communication with the culinary team Train, develop, mentor, and coach culinary staff to elevate skill levels and performance Assist with ordering, inventory control, waste reduction, and cost management Ensure all kitchen equipment is properly maintained, sanitized, and functioning Maintain compliance with OSHA, health department regulations, and resort sanitation policies Assist with menu development, tastings, and special event culinary features Step into the role of Banquet Chef when needed to ensure continuity of operations Qualifications Minimum 3 years culinary leadership experience in a banquet, convention center, hotel, or resort environment Strong knowledge of large-scale food production, plating, timing, and high-volume cooking Ability to lead and motivate teams in fast-paced and high-pressure environments Excellent organizational, communication, and leadership skills Ability to manage multiple events at once while maintaining quality and consistency ServSafe or equivalent food safety certification required Ability to read, interpret, and execute BEOs, production sheets, inventory lists, and standard recipes Strong understanding of safe equipment operation including ovens, tilt skillets, steamers, knives, grills, and hot boxes #blackdesertresort

The Mexican Room Chef oversees all culinary operations within the casino's Mexican cuisine outlet, ensuring high-quality food preparation, consistent flavor profiles, and exceptional guest satisfaction. This role requires strong culinary expertise in authentic Mexican cooking, menu development, and day-to-day kitchen leadership. The Mexican Room Chef will supervise kitchen staff, maintain food safety standards, and contribute to the overall success of the culinary department. Responsibilities Culinary & Menu Execution Prepare, cook, and present high-quality Mexican dishes in accordance with established recipes and casino standards. Develop and refine menu items, seasonal specials, and promotional offerings to enhance guest experience. Maintain quality, consistency, and authenticity in all dishes served. Assist with food tasting, recipe testing, and plating design. Supervisory & Leadership Duties Lead and supervise kitchen staff, including cooks, prep cooks, and stewards assigned to the Mexican food outlet. Train team members on culinary techniques, food safety, and proper use of equipment. Schedule staff, assign duties, and ensure efficient workflow during all shifts. Support performance evaluations and provide coaching to maintain a positive, motivated team. Operations & Compliance Monitor inventory levels and assist with ordering, receiving, and storage of food and supplies. Ensure proper handling, rotation, and labeling of ingredients to minimize waste. Maintain a clean, organized, and safe kitchen environment at all times. Adhere to all local, state, and federal food safety regulations, as well as casino policies and procedures. Work closely with the Executive Chef and management to meet financial goals, including food cost, labor cost, and revenue targets. Guest Service & Collaboration Partner with front-of-house staff to ensure smooth service and timely delivery of menu items. Assist in special events, banquets, and themed promotions related to Mexican cuisine. Engage with guests when needed to ensure satisfaction and gather feedback. Qualifications Required: Minimum 3 years of culinary experience, including at least 1 year in a supervisory role. Strong background in authentic Mexican cuisine, ingredients, techniques, and flavor profiles. Knowledge of kitchen operations, food safety practices, and sanitation standards. Ability to lead teams in a fast-paced, high-volume environment. Excellent communication, time-management, and problem-solving skills. Flexibility to work weekends, holidays, and varied shifts as required by casino operations. Preferred: Experience working in casino, resort, or high-volume hospitality environments. Culinary school training or certifications. Bilingual (English/Spanish) is a plus.