Chef jobs in Spanish Fork, UT - 182 jobs

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

Job Description The Westerner in West Valley City, UT is calling all go-getters to apply to join our amazing food service team as a full-time Restaurant Chef! WHY YOU SHOULD JOIN OUR TEAM We are a leading company that cares about its employees. We pay our Restaurant Chefs a competitive wage of $25/ hour. In addition to great pay, you will also receive health and dental benefits. If we have your attention about this cooking position, please continue reading! ABOUT THE WESTERNER We first opened our doors in 1962 as Salt Lake City's original country dance hall, bar, and grill! Over the years, our stage has been home to well-known artists from Brad Paisley and George Jones to Rascal Flatts and The Dixie Chicks. Whether our clients are looking for good music, good food, or a good time, they can always find it with us! Our multifunctional design creates fun nights filled with live music, free mechanical bull rides, pool tables, line dance lessons, couple dance lessons, a karaoke room, and more! We provide a fun and safe environment for both our customers and our employees! We respect and listen to our employees, inviting them to be innovative and involved. Our team is talented and hardworking, so we encourage our staff to empower themselves through education to perfect their skills. We want all our employees to thrive and succeed in our fun team environment and anywhere else they go. ARE YOU A GOOD FIT? Ask yourself: Do you have excellent communication skills, both written and verbal? Are you adaptable and work well under pressure? Do you keep your workspace clean and organized? Are you a team player with good problem-solving skills? Do you enjoy cooking? If so, please consider applying for this food service position today! YOUR LIFE AS A RESTAURANT CHEF This cooking position in the food service industry works every Wednesday & Thursday 5pm-1am and Friday and Saturday 5pm-2am As a Restaurant Chef, you arrive at the bar each day determined to ensure that every meal that leaves our kitchen lives up to our standards of quality. To maintain guest satisfaction, you carefully follow recipes as well as assemble and plate food in an appealing manner. Using your strong attentiveness to detail, you ensure that each dish meets our company's standards in every aspect as well as adheres to any special requests. To make sure that properly cooked food gets out to diners in a timely manner, you communicate effectively with other staff to maintain organization, coordination, and efficiency in the kitchen. You maintain the cleanliness of food prep areas at all times and follow food sanitation standards to the letter. To guarantee high-quality meals, you regularly rotate stock and dispose of expired products. You love working in a fast-paced culinary environment. Your friendly attitude and professional approach towards coworkers and guests alike contribute greatly to the success of our restaurant! WHAT WE NEED FROM YOU 21+ years old Utah Alcohol Server training card or be able to acquire it within 14 days of hire Salt Lake County Health Department food handler's permit or be able to acquire it within 14 days of hire If you can meet these requirements and perform this cooking job as described above, we would be happy to have you as part of our food service team! Location: 84119 Job Posted by ApplicantPro

Benefits: Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Opportunity for advancement Parental leave Training & development Vision insurance Paid time off Join our team at HallPass! We are hiring for our leadership team and are looking for a Chef de Cuisine for our Company! Responsibilities: Ability to lead the culinary team and develop new hires with training and guidance. Ensures the general cleanliness of the heart-of-house, and the entire venue. Handles all allergy and/or dietary restrictions and modifications. Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor. Initiates the process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews, developing employees. Oversee operations to ensure safety, quality, recipe accuracy and financial profitability. Supervise the execution of regular service, catering, take-out and all in/off-venue events. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Responsible, with the General Manager, for maintaining the venue's monthly Profit & Loss statement standards. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies. Coaches and develops employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all standards and procedures. Possesses in-depth knowledge of all food menus and the venue. Organize, develop, and produce new recipes for potential new menu items and specials. Ensures expediting standards. Possesses practical knowledge of the job duties of all supervised employees. Attends, leads, and participates in any training sessions, departmental meetings, daily pre-shift meetings. Responsible for Initiating and leading Progressive discipline for all BOH Staff when necessary. Qualifications: Minimum 2 years of experience as a Chef in full service, moderate to high volume restaurants. Proficient with computers, Excel, Toast, Email, POS and technology. Strong interpersonal skills and financial acumen. Professional verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus. Must be organized, self-motivated, and proactive with a strong attention to detail. Must be able to stand, lift and bend for extended periods of time. Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials. Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays. We offer competitive pay and company benefits! Compensation: $70,000.00 per year 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. The casual, open setting has a striking design with widen tables and chairs made of golden acacia from Thailand, ornate Balinese doors, colorful original murals and several art pieces by a resident artist. Each of the surprising design elements feature a QR code where diners can learn more about the story behind the art. The food hall includes seating for 300, including a dynamic outdoor patio of more than 3,500 square feet.

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job DescriptionLead the Craft. Shape the Standard. Join Bonrue Bakery as our Executive Baker Who We Are At Bonrue Bakery, we blend the soul of old-world baking with the pace and precision of modern hospitality. Founded by Michelin-trained chefs and powered by Savory Fund, we've grown quickly across Southern Utah-earning a reputation for croissants that sell out daily, pastries that surprise, and a team culture that feels like family. As we grow, we're searching for a visionary Executive Baker-someone who leads with taste, mentors with intention, and bakes with reverence and originality. The Role This role is responsible for overseeing all baking operations-from artisan breads and viennoiseries to savory creations. You'll lead a talented team, shape the menu alongside the Executive Pastry Chef, and establish the gold standard for consistency, creativity, and kitchen culture. What You'll Do Manage the full production of artisan breads, pastries, viennoiseries, and savory baked goods across all Bonrue locations Own the production of viennoiserie: croissants, puff pastries, danishes, etc.-balancing technique with innovation Co-create new menu items with the Executive Pastry Chef, blending savory and sweet elements Develop and refine original recipes rooted in seasonal ingredients, modern trends, and timeless tradition Train, mentor, and manage the baking team-fostering excellence, speed, and unity Monitor daily execution to maintain the highest standards in taste, texture, and presentation Conduct quality tastings, schedule staff, and oversee kitchen workflow Source high-quality, sustainable ingredients and manage inventory cost-effectively Ensure all baking equipment is clean, operational, and compliant Collaborate cross-functionally with front-of-house, marketing, and events to align production with demand Occasionally interact with guests or showcase products at events to represent Bonrue's craft culture Maintain all health, safety, and sanitation standards with precision Who You Are You might be a great fit if you: Have 7-10 years of baking experience, with at least 3 years leading a team Are a master of fermentation, lamination, and artisan techniques Innovate fearlessly while respecting classical methods Lead with humility, develop others with intention, and create systems for scale Are relentlessly detail-oriented, calm under pressure, and obsessed with quality Hold or are willing to obtain: Food Handler's Permit, ServSafe Certification, valid driver's license Are proficient in basic digital tools (email, Microsoft Suite) What We Offer Competitive salary with performance-based incentives Creative freedom and brand-shaping influence A talented culinary partner in the Executive Pastry Chef Modern equipment and a supportive leadership team Growth opportunities as Bonrue expands regionally A tight-knit kitchen culture rooted in excellence and gratitude A platform to build your legacy-every morning, before the sun rises We use eVerify to confirm U.S. Employment eligibility.

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

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

Direct food preparation, production and control for all food outlets and banquet facilities at resort. **Non-Discretionary bonus available. ESSENTIAL RESPONSIBILITIES Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards. Understanding proper opening/closing procedures. Ability to support multiple outlets and/or banquet events. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products. Read menu to estimate food requirements. Order food products and supplies from vendors. Lead the preparation and production of meals, food quality and presentation. Supervise staff in all food preparation including proper receiving and storage of all food and food-related items. Expedite peak meal periods by maintaining a 'hands on' approach. Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls and overall profitability. Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices Create and implement new menus and individual food items. Set targeted sanitation standards, set standards for all product rotation and ensure food cost is always in the front of mind for culinary staff. Assume the role of liaison between the culinary team and all other hotel departments. Participate in and oversee monthly food inventories. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef. Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort. Maintain food costs within budget guidelines. Participate in the hiring process of new staff members. Conduct and participate in monthly departmental meetings. Manage the payroll of the culinary team, including daily management of the time and attendance system. Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department. Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed. Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work. Be familiar with all company benefits and policies. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, verbal, written and electronic. Considerable knowledge of complex mathematical calculations and computer programs. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess intermediate computer skills. Must Possess basic computational skills. Knowledge of computer programs, math skills as well as budgetary analysis capabilities required. Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS. Self-driven and able to work independently. Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Thorough knowledge of food products, standard recipes, and proper preparation. Ability to distinguish product quality, taste, texture, and presentation and observe preparation. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. Extensive knowledge of menu development, insight into marketing, cost and wage control. Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. EDUCATION High school or equivalent education required Minimum of two years of culinary schooling preferred. EXPERIENCE Must have five years of prior experience as Chef with knowledge of most international and domestic dishes. Must have a minimum 2 years of hotel culinary experience. Must have extensive knowledge of wine pairing. LICENSES OR CERTIFICATIONS Certification as Chef or Certified Master Chef by a government accredited culinary agency. Safe Server Alcohol & Food Handlers certification required. Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles. CPR certification and/or First Aid training preferred. EXEMPT POSITION Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all the compensation to which they are entitled. GROOMING All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

***SIGNING BONUS*** Eight Settlers Restaurant & Distillery a drug free, equal opportunity job place is seeking talented, energetic, organized and service-oriented individuals who are committed to providing absolute guest satisfaction in a fast-paced high-energy environment! Now accepting applications for an experienced Executive Chef. Candidate; one must be able to provide a minimum of 3 years of culinary management cooking experience in a high end fast-paced environment. Please e-mail resume to this posting. Candidates may be eligible for benefits. Executive Chef Job Description: We are looking for an experienced chef to fill a spot in our kitchen management and contribute to the overall excellence of our restaurant while working in conjunction with the General Manager. The person we are hoping to employ is first and foremost a skilled, organized, friendly, and creative chef. We are looking for someone to work as a team player, able to give instructions, and help us delight our customers with delicious food from your menu. In addition to cooking prowess, great communication and organizational skills are paramount. Executive Chef Responsibilities Ensuring promptness, freshness, and quality of dishes. Designing new recipes, planning menus, and maintaining great plate presentation. Coordinating cooks and sous chef / junior sous chefs tasks. Maintaining hygiene policies and examining equipment for cleanliness. Reviewing and maintaining appropriate staffing and labor levels, in all areas of the kitchen, for operational success. Hiring and training kitchen all kitchen staff. Performing administrative tasks including, but not limited to, monthly inventory, purchasing, scheduling, maintaining a high level of communication, designing private event menus, ensuring equipment is functional, and ensuring daily service goes smoothly. Setting and maintaining performance standards for staff. Handling customer reviews, problems, and complaints. Maintaining a great relationship with purveyors. Anything else ownership requires of the executive chef. Executive Chef Requirements: 2+ years of culinary education 3+ years in culinary management Thorough knowledge of food safety practices and in possession of a Food Handler Managers Certificate. Excellent knowledge of back of house systems, ordering, and inventory. Proficient knowledge of human resources management. Excellent communication skills. Ability to meet deadlines. Ability to work on-call, after hours, over weekends, as needed, and on holidays. Supplemental pay Supplemental income Signing bonus Bonus pay Benefits Paid time off Health insurance Dental insurance Employee discount Other

Duties & Responsibilities: Schedule, supervise, and train kitchen staff as needed Praise, discipline, and counsel personnel as appropriate Administer performance reviews Create, plan, develop, and execute the production of menu items Oversee food purchasing for the venue Oversee equipment maintenance and sanitation Qualifications: Must have at least 5 years of experience in various roles in a commercial kitchen Menu development and planning Extraordinary attention to detail Ability to work and lead a team under pressure Ability to always hold self and team to company standards Ability to delegate tasks as needed

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

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.

A chic and high-profile private club near Salt Lake City is seeking an accomplished Executive Chef. This club offers a wide array of amenities, including multiple food & beverage outlets and event spaces. This is an excellent opportunity for a creative culinary leader who enjoys developing innovative menus and building exceptional kitchen teams. Compensation: $110, 000 - $120, 000 + Bonus, Comprehensive health benefits, PTO, and more. Key Responsibilities •Create innovative menus that balance member preferences with seasonal ingredients and culinary trends •Direct kitchen operations, ensuring consistent quality, presentation, and service standards •Manage food costs, inventory, and kitchen budget to ensure profitable operations •Lead, develop, and inspire a skilled culinary team •Collaborate with the management team and members on special events, banquets, and club functions Qualifications •3-5 years of experience as an Executive Chef, with a strong background overseeing multiple outlets and Banquets •Culinary training from an accredited institution •Strong leadership abilities with proven staff management experience •Financial acumen with experience in budget management and cost control •Excellent communication skills and professional demeanor If you are interested in being considered, please apply with an updated resume! Only qualified candidates will be contacted

Job DescriptionBenefits: Employee discounts Opportunity for advancement Wellness resources If youve got the discipline, weve got the sushi dojo If youre the kind of sushi cook who pays attention, takes pride in clean work, and wants to grow through discipline and technique youll fit in here. Not because youre perfect, but because youre committed. This position is managed by the Grand Hyatt THE WHY Sushi by Scratch believes that a team that is well taken care of will pay it forward to our guests, teammates and communities. Our goal is to support you so you can support those around you. We run organized kitchens, care about standards, and communicate. We show up for each other day in and day out. Our culture is professional, focused, supportive and FUN! Sushi by Scratch Restaurants sees the value in teaching, training, and knows that cooks become chefs through mentorship, guidance and commitment. Everyone here is working toward the same goal consistency, craft, and great hospitality. The expectation is simple: be prepared, be respectful, and bring pride to your work. THE ROLE Youll be responsible for: Executing recipes and techniques accurately Keeping a clean, organized station Learning and upholding SBS standards and systems Supporting daily service with focus and professionalism Working clean, orderly prep and maintaining quality Sushi rice production, sauces, fish storage, and rotation Supporing the directives of the Head Chef Bringing a positive attitude and respect for hospitality Filling in as the Number 1 position when Head Chef is unable. Non-Negotiables 2+ years of kitchen experience (fine dining or high-standard kitchens preferred) Positive attitude and willingness to learn High personal and professional standards Ability to work clean, organized, and efficiently Current ServSafe Food Handler or ability to obtain before starting Reliability, punctuality, and consistency in prep + service Strong attention to detail and ability to follow systems Comfortable in a fast-paced, detail-driven environment The Extras We Appreciate Experience in Michelin-level or similar kitchens Strong sushi fundamentals or Japanese cuisine background Jedi-level time management and station organization Curiosity about technique, ingredients, and craft Interest in mentoring or being a supportive teammate Comfort adapting to structured systems and evolving standards Familiarity with hospitality-driven service cadence Desire to contribute creatively as you grow On top of that And additional benefits and perks For full time and part time that qualify youll get a full benefits package: 401(k) + matching Health, dental, vision PTO after 60 days Employee discounts Wellness resources Opportunities for advancement If you want a kitchen that invests in you not just your labor wed love to meet you. -

Work in the mountains and join our fun team! Silver Fork Lodge and Restaurant is hiring a full time Sous Chef. Start today! Free season's ski pass to Brighton Resort! Experience is necessary and a great attitude and a willingness to learn is required. Weekend and holiday availability is necessary. We are a full service restaurant, bed and breakfast and banquet facility, open from 8 am to 8 pm, seven days a week. Exact shift hours will vary based on season and business needs. Sous Chef Job Duties: Leads kitchen team in chef's absence Prepares food on the line and acts as the lead line cook. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Preps cooking station and keeps stocked, especially before and during prime operation hours Trains new kitchen employees to restaurant and kitchen standards Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well- managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing The annual pay is approximately $40,440 based on full time hours worked. The Sous Chef position starting pay is $18/hour, plus a monthly bonus of $250. Our managers also receive a generous paid time off package that starts accumulating after the first year of work. The sous chef can receive a season's pass to Brighton Ski Resort or 10 complimentary day passes free of charge. 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.

Elevated above the Distractions Promontory has received universal acclaim as a destination where life's greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community - which spans more than 11 square miles - features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close. Promontory Club is looking to fulfill a vacancy for a Chef de Cuisine The Sage Restaurant - Full time. The Sage Chef de Cuisine will be proficient in all aspects of modern Italian cuisine. The Chef de Cuisine will be responsible for supervising and coordinating the work of Sage kitchen employees. The Chef de Cuisine will be responsible for the quality of product and plate presentation in the Sage Restaurant under the direction of the Director of Food & Beverage and will maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision. The Sage Chef de Cuisine will at times be expected to help at all food outlets on Promontory property as well as with special catering events. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensure the highest sanitation standards are met throughout the building with regards to cleanliness, sanitation and food safety. Maintain kitchen cleanliness to a very high standard. Always in compliance with Health Department standards. Assist the Director of Food & Beverage in menu development for Sage. Interact with Members on a daily basis seeking input on quality of products and menu item development. Establish proper quality control procedures and final food production as it affects taste, presentation, and service. Provide employees with the orientation and training needed to understand expectations and perform job responsibilities. Train and develop a team environment to insure proper communication and quality products. Scheduling of staff for maximum efficiency meeting both service and financial standards. Consistently strive for the highest quality in delivery and product. Perform daily line inspections and documented temperature logs to ensure food safety and rotation of product. Establish standards and consistencies and hold the staff responsible to meet menu requirements. Meet budgeted expectations by month and for the year. Maintain security of inventories and ensure proper levels are maintained to minimize waste and minimize tying up working capital. Maintain an in-depth knowledge of financial results including food cost, labor, and miscellaneous supplies. Balance budget requirements with excellent product and service. Provide input in the planning of annual special events. Must attend weekly Food & Beverage and Operations meetings. Maintain a “will do” attitude at all times. Maintain a positive working environment at all times. Participate in special events where needed. Deliver on any other reasonable request of senior management. Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications. Maintain files of Safety Data Sheets and follow safe work practices. Other duties as assigned by the Director of F&B. Qualifications EDUCATIONAL REQUIREMENTS OR EQUIVALENT: High School Diploma or GED equivalent is required; a Culinary Degree from an approved school is preferred or a combination of schooling and work experience will also be considered; must have and maintain and Food Safety for Managers certifications; must be at least 21 years of age. PREVIOUS EXPERIENCE REQUIRED: A relevant background in modern Italian cuisine is required. Minimum 2 years in a culinary leadership role- sous chef, chef de cuisine in a high end or luxury level hotel, private club or restaurant is required. Basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook and POS software; must have a high attention to detail and consistency and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism. WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Promontory policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Promontory Club Members and employees. PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for long periods of time; ability to lift 30lbs occasionally and 50lbs occasionally; must be willing to work various hours, nights, holidays and weekends when needed. Salary range will be determined upon employment and will be commensurate with experience. Must be authorized to work in the United States without sponsorship. Promontory offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, vacation, holiday pay, employee meals, uniform allowances, golf on two award winning courses and yearly bonuses. Promontory Club is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.

Eight Settlers Restaurant & Distillery a drug free, equal opportunity job place is seeking talented, energetic, organized and service-oriented individuals who are committed to providing absolute guest satisfaction in a fast-paced high-energy environment! Now accepting applications for an experienced Chef de Cuisine. Candidate; one must be able to provide a minimum of 8 years of cooking experience in a high end fast-paced environment. Please e-mail resume to this posting. You may qualify for a benefit package! Chef de Cuisine Job Description: We are looking for an experienced person to fill a vacant spot in our kitchen managerial team and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen well organized and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks. The advantage goes to candidates with a diploma from a culinary school. Main responsibilities of a Chef de Cuisine include but are not limited to: - Assist the Executive Chef where needed - Ensure consistent and smooth running of food production - Ensure effective stock purchase, its receipt and storage - Ensure that working areas are always kept clean - Assist other kitchen staff as need arises - Supervise performance of kitchen staff to ensure proper activity - Perform other administrative tasks as will be communicated by superiors - Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity, and safety - Work towards exceeding customer's expectation by encouraging and promoting high level of service - Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly - Resolve possible disputes within the kitchen and report any unresolved - Promote good team spirit regularly - Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature - Ensure monthly inventory is completed and accurate - Ensure that the kitchen staff work harmoniously in order to ensure timely production and execution of quality foods - Ensure proper arrangement and garnishing of food - Manage food logs - Monitor the quality and quantity of food prepared - Assist in recruiting, hiring, and training employee cooks - Report the need for maintenance to appropriate staff - Manage the Kitchen in the absence of the Executive Chef - Assist in the creation and implementation of seasonal menu changes Sous Chef Job Requirements: - Must have prior experience as a sous chef or higher. - Must be skilled in operating kitchen equipment. - Must be skilled in various cooking techniques. - Must know and follow sanitation procedures. - Must showcase teamwork and communication skills. - Must showcase great organizational skills. - Must be able to multitask and act quickly. - Must carry at least a high school diploma. - Must be able to complete a cooking test. Work schedule Holidays Day shift Night shift On call Weekend availability Benefits Paid time off Health insurance Dental insurance Employee discount

Job DescriptionBenefits: Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Opportunity for advancement Parental leave Training & development Vision insurance Paid time off Join our team at HallPass! We are hiring for our leadership team and are looking for a Chef de Cuisine for our Company! Responsibilities: Ability to lead the culinary team and develop new hires with training and guidance. Ensures the general cleanliness of the heart-of-house, and the entire venue. Handles all allergy and/or dietary restrictions and modifications. Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor. Initiates the process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews, developing employees. Oversee operations to ensure safety, quality, recipe accuracy and financial profitability. Supervise the execution of regular service, catering, take-out and all in/off-venue events. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Responsible, with the General Manager, for maintaining the venues monthly Profit & Loss statement standards. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies. Coaches and develops employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all standards and procedures. Possesses in-depth knowledge of all food menus and the venue. Organize, develop, and produce new recipes for potential new menu items and specials. Ensures expediting standards. Possesses practical knowledge of the job duties of all supervised employees. Attends, leads, and participates in any training sessions, departmental meetings, daily pre-shift meetings. Responsible for Initiating and leading Progressive discipline for all BOH Staff when necessary. Qualifications: Minimum 2 years of experience as a Chef in full service, moderate to high volume restaurants. Proficient with computers, Excel, Toast, Email, POS and technology. Strong interpersonal skills and financial acumen. Professional verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus. Must be organized, self-motivated, and proactive with a strong attention to detail. Must be able to stand, lift and bend for extended periods of time. Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials. Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays. We offer competitive pay and company benefits!