Chef jobs in Springdale, AR - 82 jobs

Requisition ID 62166 Position Type (US) Full Time Workplace Arrangement #LI-Onsite About Kerry Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment. About the role * The Application Chef will serve as a culinary innovator and technical partner, bridging product development, customer collaboration, and supplier initiatives. This role requires a balance of culinary creativity, technical expertise, and customer engagement to deliver differentiated food solutions. The chef will work closely with Flavorists, R&D teams, account managers, and customers to inspire, develop, and optimize products that align with market trends and consumer insights. * 50% - Product Development * Develop working knowledge of ingredients, formulas, and customer processing techniques. * Collect and relay key information for new project briefs. * Describe flavor profiles in detail using flavor continuums. * Relay feedback quickly between supplier and customer companies. * Collaborate with internal and external customers. * Participate in ideation sessions and food treks. * Facilitate marketing, consumer insights, and sensory alignment. * Provide culinary inspiration through gold standard benchmarking. * Lead and participate in benchtop development. * Coordinate with other embedded suppliers. * Maintain an organized and safe kitchen/lab environment. * 30% - Customer Development * Operate with entrepreneurship and identify innovative customer support ideas. * Build customer relationships with culinary and cross-functional development teams. * Understand customer strategies, initiatives, platforms, brands, and products. * Provide technical sales support and customer education on supplier capabilities. * Coordinate with account managers to support sales initiatives. * Organize demonstrations showcasing innovative concepts. * Develop prototypes using supplier products in customer applications. * Lead and participate in customer experiences. * Support off-site customer visits. * * 10% - Professional Development * Continually enhance culinary, technical, and leadership skills. * 10% - Supplier Development * Support internal initiatives through food treks, ideations, and technical projects. * Contribute to events and projects with other customers. Key responsibilities * Deliver innovative culinary solutions aligned with customer and market needs. * Ensure projects are executed efficiently, on time, and with high-quality standards. * Provide culinary leadership in sensory panels, ideation sessions, and benchmarking. * Maintain compliance with safety and hygiene protocols in kitchen and lab environments. * Act as a culinary ambassador, inspiring both internal teams and external customers. Qualifications and skills * Associate's Degree in Culinary Arts required; Bachelor's in Food Science, Culinary Arts, or equivalent preferred. * 3-5 years' experience as a Chef and/or Food Technologist. * Positive, solutions-focused team builder with kitchen management experience preferred. * Strong ability to work in cross-functional teams and build client relationships. * Knowledge of cooking equipment, techniques, and materials. * Experience with flavors, seasonings, coatings, and their application in food systems is a plus. * Ability to maintain an organized, clean, and safe lab environment while supporting environmental safety standards. * Willingness to travel 25-50% (3-5 times per month for Tyson project work, plus monthly visits to Springdale and corporate headquarters). * Commitment to continuous improvement, with performance reviews at 3, 6, 9, and 12 months. The pay range for this position is $ 75,602.00 - $123,432 in Annual Salary. Kerry typically does not hire an individual at the top or near the top of the range, as we are a pay-for-performance company, and this range is set to continue to reward performance annually while in role. Compensation decisions are dependent on the facts and circumstances of each case. The specific compensation offered to a candidate within the above range may be influenced by a variety of factors including skills, qualifications, experience, and internal equity. Kerry offers a competitive benefits package, including medical, dental, vision, paid time off, a 401(k) plan with employee and company contribution opportunities, Employee Share Plan, Life, disability, and accident insurance, and tuition reimbursement. This job posting is anticipated to expire on Feb 28th, 2026. Kerry is an equal opportunity employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age disability, protected veteran status or other characteristics protected by law. Kerry will only employ those who are legally authorized to work in the United States for this opening. Any offer of employment is conditional upon the successful completion of a background investigation and drug screen. Additional information can be found at Know Your Rights Workplace Discrimination is Illegal (dol.gov). Beware of scams online or from individuals claiming to represent us. A Kerry employee will not solicit candidates through a non-Kerry email address or phone number. In addition, Kerry does not currently utilise video chat rooms (e.g., Google Hangouts) to conduct interviews. Refuse any request that asks you to provide payment to participate in the hiring process (e.g., purchasing a "starter kit," investing in training, or something similar). Kerry will not ask you to pay any money at any point in the hiring process with the exception of reimbursable travel expenses. In addition, any payments made by Kerry will be from official firm accounts bearing the Kerry name. Recruiter Posting Type DNI

About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.50-$20.00 USD hourly

Job Description 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 Do you enjoy using your culinary skills in fast paced growing environment? We are currently seeking a Sous Chef I at the University of Arkansas - Fayetteville. In this role, you will be responsible for successfully supporting the culinary operations for student dining. You will assist in the supervision, preparation, and cooking of various food items, as well as developing daily menu items and their preparation and garnishment. Additionally, you may supervise hourly associates and collaborate with the Executive Chef/Chefs to develop new menus and assist with ordering. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities Assist the Executive Chef and culinary team with managing cost controls and control expenditures for the account. Assists the Executive Chef and culinary team with planning and creating menus. Produce and execute catering events. Roll out new culinary programs in conjunction with the marketing and culinary teams. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Preferred Qualifications A.S. or equivalent experience. Culinary/kitchen management experience, depending upon formal degree or training. High volume, complex foodservice operations experience - highly desirable. Institutional and batch cooking experiences helpful. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers. ServSafe Certified Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. 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 or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1500724 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description Sous Chef The Restaurant at The Stonebreaker Hotel is actively searching for a creative, innovative, and motivated Sous Chef to join our Culinary team. For over a century, Markham Hill has been home to weddings in the Barn, grazing Highland cattle, and summer camps. With simplicity in mind, we've added a 78-key hotel to the newly renovated historic Victorian house and preserved the Barn for events; they are now collectively The Stonebreaker. Job Summary: Work closely with the Executive Chef to ensure that all items needed are in stock. Maintain daily pars and place inventory orders as needed. Regularly make table visits to ensure guest satisfaction. Practice and enforce proper food storage safety, allergy awareness, food storage safety, compliance with health department code, and all other safety and security policies and procedures. Oversee all work stations, often assisting in completing daily prep and working on each station. Enforce quality control of food at all times. Coordinate with the Executive Chef on proper food preparation, execution, and plate presentation. Assist Executive chef in the management of all culinary staff to include but not limited to; weekly scheduling, hiring, discipline/coach and counseling, performance evaluations and all training necessary to ensure smooth operation of the culinary department Actively train culinary employees. Assist Executive Chef in the control of labor management via strategic scheduling, overtime monitoring, and making daily staffing decisions. In addition to the regular execution of restaurant operations, also assist in the execution of special events, private parties, and banquets. Assist in the development of daily specials, special menus for promotions and holidays, quarterly menu changes, and other specialty menu items. Actively communicate with chef on all operational needs, guest complaints, recommendations, employee issues, etc. Regularly work as a culinary team member, such as working grill station or sauté station 4-5 shifts per week. Flexibility to work nights or mornings, weekends, holidays, and busy seasonal days (i.e. town festivals). Hay Creek offers an extensive benefit and incentive package, including; Insurance Benefit package, to include Company-funded Medical, Dental, Vision, Life, Disability, Accident, and Critical Illness Competitive Salary/Wages Competitive Paid Time Off Structure including Vacation, Sick, Holiday Pay, Jury Duty Leave, and Bereavement Leave Standard Annual Performance/Salary Reviews Merit and Cost of Living Adjustments Complimentary Meals Daily Free Parking Employee and Friends & Family Lodging Discounts as low as forty-nine dollars per night at all HCH Properties Discounts at specific property partners (NEIRA, Historic Hotels of America) 50% Discount when Dining at any HCH Property Industry Discounts through Working Advantage (Entertainment Tickets, Hotels, Rental Cars, Outdoor Activities, Restaurants, etc.) Discounts at each of our Spas, Golf Courses, Fitness rooms/programs and other featured amenities Supportive, open-door policy work environment Work Culture that is fun, energetic and motivating Accelerated Career Advancement to include professional enrichment, conferences & classes, and manager in training programs. Required Experience: High School diploma or equivalent 2-3 years of recent Line Cook experience in a high volume, full service restaurant Previous staff/leadership management experience preferred Experience in Banquet/Event execution required Creative, innovative, and inspired to develop new and intriguing menu items designed for appropriate clientele Demonstrate a positive, upbeat and customer-focused attitude Experience in inventory control and cost management preferred Required Experience: High School diploma or equivalent 2-3 years of recent Line Cook experience in a high volume, full service restaurant Previous staff/leadership management experience preferred Experience in Banquet/Event execution required Creative, innovative, and inspired to develop new and intriguing menu items designed for appropriate clientele Demonstrate a positive, upbeat and customer-focused attitude Experience in inventory control and cost management preferred Benefits: At Hay Creek Hotels, we are committed to the well-being of our team members and offer comprehensive medical benefits as part of our competitive employment package. Medical Benefits Include: Health Insurance: Robust coverage options tailored to support your health and wellness needs, including preventive care, specialist visits, and hospital services. Dental and Vision Insurance: Access to dental care, including regular cleanings and major procedures, as well as vision care, ensuring you have the support for your overall well-being. Flexible Spending Accounts (FSA): Manage out-of-pocket healthcare expenses and save on taxes by using pre-tax dollars for eligible medical, dental, and vision expenses. Employee Assistance Program (EAP): Confidential services to help with personal or professional challenges, mental health support, and more. These benefits, combined with a supportive and dynamic work environment, make Hay Creek Hotels an excellent place to grow your career and take care of your health! 4o

Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart! Why Us: Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. The Role: A successful Sous Chef with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. What we will ask of you: * Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness * Oversee, maintain and manage food and service quality * Assess, implement and manage service standards by ensuring consistency across operational procedures * Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions * Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) * Forecast financial trends to control labor, food and beverage cost * Partner with General Manager to ensure a positive and collaborative environment when leading by example Requirements for Success: * 2+ years' of successful restaurant management experience * Thrive in high-volume, scratch kitchen, and upscale food focused environments * Passionate about Internal Hospitality and embrace our core values * Strong problem resolution skills * Have exceptional organizational skills and a keen eye for detail * Effective communication skills and the ability to navigate important conversation Benefits: * Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. * Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. * Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. * Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. * Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. * Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

CCL Hospitality Group **Salary: $115,000 - $135,000** **Other Forms of Compensation:** RELOCATION FUNDS **PLEASE NOTE: This position is based in Tulsa, OK. Candidates who are willing to relocate are encouraged to apply - relocation assistance is available and provided by the company.** With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. **Position Summary** The Executive Chef & Director of Culinary Experience leads a refined, multi-venue culinary program designed to deliver an elevated dining experience consistent with luxury hospitality. A polished and visible leader, the Executive Chef blends culinary artistry with strategic oversight-driving excellence across all dining venues, inspiring a high-performing team, and engaging guests through exceptional service and memorable events. This role requires deep experience managing complex, high-volume operations with the poise and service standards of a luxury hotel or private club. **Key Responsibilities** **Culinary & Operational Leadership** + Direct all culinary operations across multiple outlets, ensuring consistency, elegance, and luxury-level quality. + Craft seasonal, distinctive menus featuring fresh, locally sourced ingredients and modern culinary trends. + Maintain exceptional presentation, flavor consistency, and elevated service standards across all venues. + Lead special events, chef demonstrations, and resident-facing activities with confidence and professionalism. + Ensure full compliance with all food safety, sanitation, and operational standards. **Multi-Outlet & Production Oversight** + Manage simultaneous service across diverse restaurants, lounges, and event spaces. + Oversee prep, production, and à la carte service with flawless coordination. + Uphold premium purchasing, receiving, and storage protocols for high-quality ingredients. + Introduce innovative culinary techniques, equipment, and best practices. **Business & Financial Management** + Develop and manage the culinary budget, including food cost, labor planning, and purchasing. + Implement strategic cost control measures without compromising luxury standards. + Analyze financial and operational data to refine menu offerings, staffing, and procurement. + Maintain effective vendor relationships and inventory systems. **Resident Experience & Hospitality** + Serve as an ambassador of hospitality-visible, approachable, and responsive to resident needs. + Create personalized and memorable dining moments aligned with luxury expectations. + Elevate resident satisfaction through proactive engagement, feedback, and service recovery. + Partner with hospitality, wellness, and lifestyle teams to support community-wide experiences. **Team Leadership & Development** + Recruit, train, and mentor a talented culinary team committed to excellence. + Provide clear expectations, performance feedback, and ongoing development. + Foster a culture of creativity, accountability, and hospitality-focused service. + Lead with integrity, professionalism, and a commitment to continuous improvement. **Required Qualifications** + Minimum **5 years of executive culinary leadership** in a **luxury, multi-outlet environment** (luxury/boutique hotel, private club, or comparable). + Proven experience managing high-volume, complex operations with multiple dining venues. + Culinary degree or equivalent experience required. + Strong financial and operational management skills, including budgeting and cost control. + Exceptional communication and presentation skills; comfortable in resident-facing and event settings. + Expertise in modern culinary techniques, menu development, and premium ingredient sourcing. + Extensive catering and special event experience. + Proficiency with technology systems and Microsoft Office; ServSafe preferred. **Apply to CCL today!** _CCL is a member of Compass Group USA_ **Click here to Learn More about the Compass Story** **Associates at CCL are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (*************************************************************************************** or copy/paste the link below for paid time off benefits information. ************************************************************************************** **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. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **CCL maintains a drug-free workplace.** **Req ID:** 1497377 CCL Hospitality Group Nicholas Henderson [[req_classification]]

Job Description Gecko Hospitality is now searching for an Executive Chef to lead a new restaurant in Bentonville! The ideal Executive Chef is a collaborative, hands-on culinary leader who excels in kitchen operations, cost control, and team development while driving consistency, innovation, and exceptional guest experiences through strong partnerships and high standards. About the Company: Experience global cuisine at its finest in Northwest Arkansas, where talented chefs craft unforgettable meals and events that redefine the dining experience. We're excited to soon unveil our flagship location, a vibrant hub for culinary innovation and community connection. Join us as we bring our bold culinary vision to life and introduce award-winning talent to the region. Key Responsibilities: Lead all culinary operations in partnership with the General Manager, including hiring, training, and developing high-performing kitchen and commissary teams. Drive consistency and excellence through daily tastings, quality checks, standardized recipes, and strong operational systems. Manage food and labor performance by overseeing inventory, scheduling, budgets, and key cost metrics while maintaining compliance and safety standards. Collaborate with visiting chefs from Asia and across the globe to develop and execute menus that bring their unique culinary vision to life. Compensation: Salary: Up to $135,000 Medical/Dental Insurance Strong Bonus Potential 401(k) with match Relocation assistance Short & Long Term Disability Additional benefits shared during the hiring process What You Bring: Minimum of 5+ years current Executive Chef experience in a full-service restaurant Japanese cooking experience, specifically with ramen, charcoal grill, and temaki is required to be considered for this position High volume background; must have restaurant general manager experience in establishments doing over $4 million per year Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Excellent work ethic and drive to succeed Executive Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Previous experience with menu writing and costing Apply Today - Executive Chef in Bentonville, Arkansas For immediate consideration, e-mail your resume to **************************

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization. Job Description: Position Title: Pastry Chef Position Type: Full-Time FLSA Classification: Exempt Department: Hospitality Reports to: Associate Director of Culinary Operations Date Reviewed: 1.7.26 About Crystal Bridges & The Momentary: Crystal Bridges is a museum of American art located in Bentonville, Arkansas. We explore the unfolding story of America by actively collecting, exhibiting, interpreting, and preserving outstanding works that illuminate the American heritage and artistic possibilities. Founded by Alice Walton in 2005, the museum opened in 2011 and is a public, non-profit charitable organization with free admission. The Momentary is a contemporary art space that opened to the public on February 22, 2020, in downtown Bentonville, Arkansas. The Momentary is a venue for the music, art, and food of our time, and a catalyst for creativity and economic vitality. An extension to Crystal Bridges, the Momentary is a ‘living room' where community gathers to be inspired, connected, and joyful. You belong here: make the most of this moment. Position Summary: The Pastry Chef is responsible for the development, execution, and oversight of the dessert and pastry program for Quartz & Honey, a dessert café centered at the intersection of culinary arts and visual arts. This role is critical to the success of Quartz & Honey and will lead the creation of both rotating, exhibit-inspired sweets and permanent, signature compositions. The Pastry Chef will directly oversee a Sous Chef and at least one line cook, collaborate closely with the Chef de Cuisines, FOH leadership, and the broader Hospitality team. In the long term, this position will support dessert preparation, presentation, and menu writing across campus, including institutional cafés and programming. This position requires extensive knowledge and ability to make breads, pastry and confectionary; specifically Croissants, candies, and sweet desserts. Principal Responsibilities: Design, develop, and execute a refined dessert and pastry program for Quartz & Honey that reflects the intersection of Culinary & Arts. Create two internally defined categories of offerings: rotating “Exhibits or Interpretations” inspired by art, exhibitions, or celebrations, and “Compositions” or “Permanent Collection” items that remain available year-round with minor iterations. Lead daily pastry production, presentation, and quality standards, ensuring consistency, creativity, and excellence. Directly supervise and train pastry and line-level culinary staff, fostering skill development, accountability, and collaboration. Develop scalable, repeatable recipes using base formats with seasonal, regional, and museum-inspired variations. Maintain clear documentation and recipe standards with the long-term goal of compiling a cookbook-style collection. Additional Responsibilities: Collaborate with the Associate Director of Culinary and Director of Hospitality to inspire and align offerings with pastry menus. Partner with the Hospitality team to develop programming and special events centered around Quartz & Honey. Oversee and execute dessert production, plating standards, and menu development across campus as needed. Contribute to menu planning that balances creativity, operational efficiency, and guest engagement. Ensure food safety, sanitation, and organizational standards are consistently met. Other duties as assigned. Qualifications and Skills: Minimum education: Culinary degree or minimum of 5 years professional pastry experience. Must be able to read, analyze, and interpret common technical problems, financial reports, and documents. Must be able to work with basic mathematical concepts such as fractions, percentages, ratios, probability, and proportions. Preferred education: Advanced pastry training or specialization in desserts, entremets, laminated doughs, and candies. Preferred training and traits: Strong creative vision, technical pastry skills, attention to detail, and the ability to translate artistic inspiration into edible form. Must be organized and clean. Skills Needed: Pastry production Dessert production, Confectionary production, Menu development, Leadership and staff supervision, Recipe documentation, Collaboration across departments Adaptability in a dynamic, guest-focused environment. Physical Demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical demands: Ability to stand and walk for extended periods during production and service times. Ability to bend, reach, twist, and perform repetitive hand and wrist motions required for pastry and confectionery work. Ability to lift, carry, and move items weighing up to 50 pounds, including bags of flour or sugar, small equipment, and food products. Ability to work in a kitchen environment with exposure to heat, cold, humidity, and noise. Manual dexterity sufficient to perform detailed pastry work, including piping, decorating, finishing, and sugar or chocolate work. Visual acuity to evaluate food quality, presentation, and color consistency. Work Environment: Work will be performed in an office environment, museum spaces, and in communities served. The physical arrangement of the office may require the position to work in an open environment within proximity to other colleagues. Workspace must be organized and reflect efficiency. The noise level in the Museum work environment is usually low to moderate. Frequent evening and weekend work hours and some travel is required. All offers of employment are contingent on your successful completion (where permitted by state law) of a confidentiality agreement and background check. In addition, you will need to provide proper identification verifying your eligibility to work in the United States. Crystal Bridges is an equal opportunity employer committed to building and maintaining a workplace that is free of discrimination and harassment of any kind. We encourage all qualified applicants to apply. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, sexual orientation, gender identity, age, veteran status, or any other status protected by the laws or regulations in the locations where we operate.

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization. Job Description: Position Title: 2026 Culinary Intern: Summer Position Type: Part-Time Classification: Non-Exempt Department: Hospitality Reports to: Associate Director of Culinary Operations Position Summary: The Culinary Intern position at Crystal Bridges Museum of American Art is designed to provide the intern with an understanding of all aspect's culinary management. The intern will gain an understanding of how to manage a restaurant and assist in the creation of various protocols and procedures. Note: Interns that do not submit a resume AND cover letter will not be considered for this opportunity. Please answer the following questions in your cover letter when submitting your application. This internship involves learning everything from menu development to workflow analysis to sustainability. Which area are you most excited to explore, and why? What experiences, whether professional, academic, or personal, have shaped your interest in culinary arts, food systems, or hospitality? This internship includes working with a wide range of people, chefs, vendors, clients, and internal teams. How would you describe your communication and collaboration style in a busy, team-centered environment? Duties and Responsibilities: Learn the layouts for Eleven restaurants, Tower Bar and all additional internal and external event spaces at Crystal Bridges and the Momentary Assist with building a menu and assessing cost Learn how to manage a budget Learn and analyze employee workflow and kitchen systems Learn and assist in the management of inventory Learn, analyze overproduction and food waste Provide options of sustainability initiatives Crystal Bridges can adopt Assist with creation and development of Participate in all meetings with clients, vendors and associates Interns will be assigned a project by the Executive Chef during their time at Crystal Bridges Qualifications: Applicants must show basic knife control and/or have a willingness to learn Strong attention to detail and organizational skills Ability to work in high energy environments Creative Mind preferred Ability and willingness to work a flexible schedule Weeknights and weekend availability A background check is required Must maintain confidentiality of all information Current enrollment in Brightwater culinary program highly preferred Timeline: Intern selected by: March 1st Schedule: Start Date: June 1, 2026 End Date: July 24, 2026 Weekly schedule to be arranged with direct supervisor. Interns are permitted to work up to 40 hours a week. To qualify for bachelor's or master's hours, you must be enrolled in an accredited program or have graduated from an accredited program within the last three years. Students will be required to submit a current schedule or official transcript. Compensation: High School Interns: $12.00 Undergraduate Interns: $13.00 To qualify for bachelor's compensation, you must be enrolled in an accredited program or have graduated from an accredited program within the last three years. Students will be required to submit a current schedule or official transcript. Housing Housing for internship positions is contingent upon available funding and is not guaranteed. If housing is included for a specific internship, it will be clearly stated in the position description. Any housing or relocation assistance provided is considered taxable income and will appear on the intern's Form W-2. When housing is available, priority is given to students whose permanent residence is located outside a three-hour radius (approximately 150 miles) of Crystal Bridges Museum of American Art or the Momentary. The applicant selected for this position will receive an $800 relocation allowance, issued 3-5 business days after completing the first week of the internship program. All relocation assistance and housing support are considered taxable income and will be reflected on the following year's W-2. Application Materials: Applicants that do not submit a resume AND cover letter will not be considered for this opportunity. Please answer the following questions in your cover letter when submitting your application. This internship involves learning everything from menu development to workflow analysis to sustainability. Which area are you most excited to explore, and why? What experiences, whether professional, academic, or personal, have shaped your interest in culinary arts, food systems, or hospitality? This internship includes working with a wide range of people, chefs, vendors, clients, and internal teams. How would you describe your communication and collaboration style in a busy, team-centered environment? Physical Demands and Work Environment: The physical demands described here are representative of those that must be met by an intern to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Physical demands : In the work environment described below, position requires work at a desk, utilizing a computer and a telephone for prolonged periods of time, good eye/hand coordination, bending and stretching for filing, and physical stamina to lift a minimum of 25 pounds to a height of at least three feet for file and materials storage as appropriate for the demands of the office. Visual acuity to review written materials is required for this job. Work environment : Work will be performed in an office environment and museum spaces. The noise level in the museum work environment is usually low to moderate. If the intern's personal equipment is used, the museum accepts no liability for any damage caused to said equipment while being used for museum purposes, nor loss or corruption of electronic files on devices. All offers of employment are contingent on your successful completion (where permitted by state law) of a confidentiality agreement and background check. In addition, you will need to provide proper identification verifying your eligibility to work in the United States.

The essential functions include, but are not limited to the following: Cleans the kitchen before and after food service. Prepares ingredients beforehand, like cleaning and chopping the vegetables. Look after the stock of the kitchen and inform it to the head chef as the stocks run out. Cleans all the kitchen equipment before and after use. Cleans the kitchen and always maintains the cleanliness. It is critical that there could be an inspection anytime. Cooks' dishes under the supervision of the chef. Gives suggestions to the chef regarding new preparations and the menu. Knows the menu thoroughly and is able to make each dish on the menu. Fills in for absent chefs. Helps the Chef in training the new staff. Coordinates with the other kitchen staff. Assists the Chef in routine account updates and daily lists. Reports on any mishaps in the kitchen. Applies safety standards on a constant basis. Keeps a check of the safety equipment. Understands orders clearly and basic culinary skills. Ability to work swiftly and efficiently. Possesses a good sense of taste and smell. Possess the ability to perform any function around the kitchen and is capable of working every station and performs this well. Must be able to deliver high quality work consistent with Chefs standards. Maintains knowledge about the different cooking equipment and ingredients. Uses ability to remain balanced and work under emergency situations and pressure. Strives to work well in a group. Minimum Qualifications (Knowledge, Skills, and Abilities) Will cook dishes that will delight our customers Will prepare food with their taste and in a timely manner Must be able to follow instructions in cooking and delivering well-prepared means Must be able to move around the kitchen and adapt to multi-tasking Will help preserve and enhance our reputation so we can expand our clientele May require independent judgment in the disposition of routing matters without direct supervision Will work under the direct supervision of the Executive Chef or Kitchen Manager Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee may be exposed to a fast-moving environment, most often guests and other employees. The employee is frequently required to use hands to finger, handle, or feel. The employee is required to stan, walk; reach with hands and arms and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Greater than 50 pounds may require a team lift. Specific vision abilities required by this job include close vision and ability to adjust focus. Specific required movements include the following: trunk-bend, twist, rotate, push, pull, and carry, arm's reach and leg-lifts. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Job Description The application window for this position is 3/22/25-3/29/25. Interviews and hiring will be begin on Monday, 3/31/25. Key Responsibilities: • Prepare and cook a variety of pizzas according to recipes and guest preferences. • Apply toppings evenly, and operate pizza ovens efficiently. • Maintain a clean and organized workstation, including prep areas and ovens on a daily basis. • Monitor inventory for pizza ingredients and ensure freshness and quality. Requirements: • Previous pizza-making experience is a plus but not required-we'll train the right person! • Ability to work in a fast-paced environment with attention to detail. • Strong teamwork and communication skills. • Passion for food and a positive attitude. • Reliable transportation • Working cell phone number. Benefits become available after minimum work requirements are met.

Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart! Why Us: Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. The Role: A successful Banquet Sous Chef will have 3+ years experience managing multi-unit restaurants & banquets in an upscale food focused environment. Be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. You will work under the Executive Chef to ensure a positive and collaborative environment. As an ambassador for Indigo Road you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. What we will ask of you: * Help set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness * Assist in overseeing, maintaining and managing food and service quality * Assess, implement and manage service standards by ensuring consistency across operational procedures * Achieve financial objectives by working with the Executive Chef preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions * Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) * Forecast financial trends to control labor, food and beverage cost * Lead by example and set the tone for health, safety and cleanliness throughout the property Requirements for Success: * 3+ years of banquets in upscale food focused environment * Passionate about Internal Hospitality and embrace our core values * Strong problem resolution skills * Have exceptional organizational skills and a keen eye for detail * Effective communication skills and the ability to navigate important conversation * Ability to work days, nights, weekends and holidays Benefits * Competitive Pay: Competitive base pay, health benefits, and PTO benefits after 90 days [for full-time employee's]. * Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. * Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. * Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. * Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. * Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum 6 months in the food service industry; sushi rolling experience preferred Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgement Encompass the company mission and core values Additional Information Salary: $15.00-$17.50 Hourly Hana Group North America is an Equal Opportunity Employer

Morrison Healthcare SYSTEMS EXECUTIVE CHEF** **Pay Grade: 16** **Reports To: RVP** **Salary: $95,000 - $125,000** **Other Forms of Compensation: RELOCATION ASSISTANCE** **Morrison Healthcare** is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. **_This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************._** **Job Summary** SYSTEMS EXECUTIVE CHEF - CHICAGO Location: Chicago, IL Must live in or relocate to Chicago (Relocation assistance provided) Salary: $95,000 - $125,000 + relocation assistance JOB SUMMARY The Systems Executive Chef provides system-level culinary leadership across a large healthcare network in the Chicago market. This role is responsible for driving culinary excellence, food quality, safety, and innovation across multiple hospitals and service lines. The Systems Executive Chef partners with operations and leadership teams to elevate menus, control costs, develop talent, and ensure consistent, on-trend food programs that support patient, retail, and catering dining. KEY RESPONSIBILITIES - Lead culinary operations across multiple hospital campuses, including patient dining, retail, board meals, and catering - Establish and maintain high culinary standards for quality, consistency, and presentation - Recruit, train, develop, and mentor Executive Chefs and culinary leadership teams - Drive menu development, seasonal programming, and on-trend culinary initiatives - Champion health and wellness, sustainability, food seasonality, and corporate social responsibility - Oversee inventory management, purchasing, and food cost controls - Analyze performance trends and lead continuous improvement initiatives - Ensure compliance with ServSafe, sanitation, safety, and regulatory standards - Serve as a system culinary expert and clearly communicate menu concepts and standards - Collaborate with system and hospital leadership to support operational and financial goals PREFERRED QUALIFICATIONS - Culinary degree preferred - Bachelor's Degree in Food Service Management, Hospitality, or related field preferred - 3-5+ years of progressive culinary leadership experience, including multi-unit or system-level oversight - Healthcare or high-volume foodservice experience strongly preferred - Experience planning and executing large-scale catering and special events - Strong leadership skills with the ability to coach and develop teams - Comprehensive knowledge of food trends, sanitation, food cost controls, and presentation - Proficiency with Microsoft Office and kitchen management systems - Strong communication skills at all organizational levels - ServSafe Certification required WHY THIS ROLE - System-level leadership with visibility and impact - Competitive salary: $95K-$125K plus relocation assistance - Opportunity to shape culinary strategy across a major Chicago healthcare system **Apply to Morrison Healthcare today!** _Morrison Healthcare is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Associates at Morrison Healthcare are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************************** or copy/paste the link below for paid time off benefits information. ***************************************************************************************************** **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. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **Morrison Healthcare maintains a drug-free workplace.** **Req ID:** 1498315 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

The essential functions include, but are not limited to the following: Cleans the kitchen before and after food service. Prepares ingredients beforehand, like cleaning and chopping the vegetables. Look after the stock of the kitchen and inform it to the head chef as the stocks run out. Cleans all the kitchen equipment before and after use. Cleans the kitchen and always maintains the cleanliness. It is critical that there could be an inspection anytime. Cooks' dishes under the supervision of the chef. Gives suggestions to the chef regarding new preparations and the menu. Knows the menu thoroughly and is able to make each dish on the menu. Fills in for absent chefs. Helps the Chef in training the new staff. Coordinates with the other kitchen staff. Assists the Chef in routine account updates and daily lists. Reports on any mishaps in the kitchen. Applies safety standards on a constant basis. Keeps a check of the safety equipment. Understands orders clearly and basic culinary skills. Ability to work swiftly and efficiently. Possesses a good sense of taste and smell. Possess the ability to perform any function around the kitchen and is capable of working every station and performs this well. Must be able to deliver high quality work consistent with Chefs standards. Maintains knowledge about the different cooking equipment and ingredients. Uses ability to remain balanced and work under emergency situations and pressure. Strives to work well in a group. Minimum Qualifications (Knowledge, Skills, and Abilities) Will cook dishes that will delight our customers Will prepare food with their taste and in a timely manner Must be able to follow instructions in cooking and delivering well-prepared means Must be able to move around the kitchen and adapt to multi-tasking Will help preserve and enhance our reputation so we can expand our clientele May require independent judgment in the disposition of routing matters without direct supervision Will work under the direct supervision of the Executive Chef or Kitchen Manager Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee may be exposed to a fast-moving environment, most often guests and other employees. The employee is frequently required to use hands to finger, handle, or feel. The employee is required to stan, walk; reach with hands and arms and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Greater than 50 pounds may require a team lift. Specific vision abilities required by this job include close vision and ability to adjust focus. Specific required movements include the following: trunk-bend, twist, rotate, push, pull, and carry, arm's reach and leg-lifts. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization. Job Description: Position Title: 2026 Culinary Intern: Summer Position Type: Part-Time Classification: Non-Exempt Department: Hospitality Reports to: Associate Director of Culinary Operations Position Summary: The Culinary Intern position at Crystal Bridges Museum of American Art is designed to provide the intern with an understanding of all aspect's culinary management. The intern will gain an understanding of how to manage a restaurant and assist in the creation of various protocols and procedures. Note: Interns that do not submit a resume AND cover letter will not be considered for this opportunity. Please answer the following questions in your cover letter when submitting your application. This internship involves learning everything from menu development to workflow analysis to sustainability. Which area are you most excited to explore, and why? What experiences, whether professional, academic, or personal, have shaped your interest in culinary arts, food systems, or hospitality? This internship includes working with a wide range of people, chefs, vendors, clients, and internal teams. How would you describe your communication and collaboration style in a busy, team-centered environment? Duties and Responsibilities: Learn the layouts for Eleven restaurants, Tower Bar and all additional internal and external event spaces at Crystal Bridges and the Momentary Assist with building a menu and assessing cost Learn how to manage a budget Learn and analyze employee workflow and kitchen systems Learn and assist in the management of inventory Learn, analyze overproduction and food waste Provide options of sustainability initiatives Crystal Bridges can adopt Assist with creation and development of Participate in all meetings with clients, vendors and associates Interns will be assigned a project by the Executive Chef during their time at Crystal Bridges Qualifications: Applicants must show basic knife control and/or have a willingness to learn Strong attention to detail and organizational skills Ability to work in high energy environments Creative Mind preferred Ability and willingness to work a flexible schedule Weeknights and weekend availability A background check is required Must maintain confidentiality of all information Current enrollment in Brightwater culinary program highly preferred Timeline: Intern selected by: March 1st Schedule: Start Date: June 1, 2026 End Date: July 24, 2026 Weekly schedule to be arranged with direct supervisor. Interns are permitted to work up to 40 hours a week. To qualify for bachelor's or master's hours, you must be enrolled in an accredited program or have graduated from an accredited program within the last three years. Students will be required to submit a current schedule or official transcript. Compensation: High School Interns: $12.00 Undergraduate Interns: $13.00 To qualify for bachelor's compensation, you must be enrolled in an accredited program or have graduated from an accredited program within the last three years. Students will be required to submit a current schedule or official transcript. Housing Housing for internship positions is contingent upon available funding and is not guaranteed. If housing is included for a specific internship, it will be clearly stated in the position description. Any housing or relocation assistance provided is considered taxable income and will appear on the intern's Form W-2. When housing is available, priority is given to students whose permanent residence is located outside a three-hour radius (approximately 150 miles) of Crystal Bridges Museum of American Art or the Momentary. The applicant selected for this position will receive an $800 relocation allowance, issued 3-5 business days after completing the first week of the internship program. All relocation assistance and housing support are considered taxable income and will be reflected on the following year's W-2. Application Materials: Applicants that do not submit a resume AND cover letter will not be considered for this opportunity. Please answer the following questions in your cover letter when submitting your application. This internship involves learning everything from menu development to workflow analysis to sustainability. Which area are you most excited to explore, and why? What experiences, whether professional, academic, or personal, have shaped your interest in culinary arts, food systems, or hospitality? This internship includes working with a wide range of people, chefs, vendors, clients, and internal teams. How would you describe your communication and collaboration style in a busy, team-centered environment? Physical Demands and Work Environment: The physical demands described here are representative of those that must be met by an intern to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Physical demands : In the work environment described below, position requires work at a desk, utilizing a computer and a telephone for prolonged periods of time, good eye/hand coordination, bending and stretching for filing, and physical stamina to lift a minimum of 25 pounds to a height of at least three feet for file and materials storage as appropriate for the demands of the office. Visual acuity to review written materials is required for this job. Work environment : Work will be performed in an office environment and museum spaces. The noise level in the museum work environment is usually low to moderate. If the intern's personal equipment is used, the museum accepts no liability for any damage caused to said equipment while being used for museum purposes, nor loss or corruption of electronic files on devices. All offers of employment are contingent on your successful completion (where permitted by state law) of a confidentiality agreement and background check. In addition, you will need to provide proper identification verifying your eligibility to work in the United States.

Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum 6 months in the food service industry; sushi rolling experience preferred Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgement Encompass the company mission and core values Additional Information Salary: $15.00-$17.50 Hourly Hana Group North America is an Equal Opportunity Employer

Morrison Healthcare **Salary:** **95 - 120K** **Other Forms of Compensation:** RELOCATION ASSISTANCE **Morrison Healthcare** is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. **Job Summary** Location: Tampa Bay, FL (must be based in the Tampa Bay area) Travel: Day travel required; occasional overnight travel Relocation Assistance: Provided Salary: $95,000 - $120,000 Job Summary: The Regional Executive Chef provides culinary leadership and oversight across multiple healthcare locations, ensuring on-trend, efficient, safe, and sanitary food production in all assigned operations. This role supports and develops local Executive Chefs and culinary teams while driving regional consistency, quality, and innovation. Responsibilities include menu development, food quality standards, inventory management, purchasing, food cost controls, and culinary talent development. Key Responsibilities: + Establish and maintain high culinary standards across retail dining, board meals, and catering operations + Train, mentor, and inspire Executive Chefs and culinary leadership teams + Drive culinary initiatives related to food seasonality, sustainability, health and wellness, and quality + Analyze operational performance, trends, and food cost metrics and lead improvements + Ensure compliance with food safety, sanitation, and regulatory standards + Support menu development, inventory control, purchasing, and cost management + Serve as a regional culinary resource for special projects and operational support + Travel to assigned locations as business needs require Preferred Qualifications: + Culinary degree preferred + Bachelor's Degree in Food Services Technology, Management, or related field preferred + 3-5 years of progressive culinary or kitchen management experience + Multi-unit or regional culinary leadership experience preferred + Catering planning and execution experience + Strong leadership and team development skills + Knowledge of food trends, production systems, sanitation, and food cost controls + Proficient computer skills (Microsoft Office, email, internet) + Excellent communication skills at all organizational levels + ServSafe Certification required or ability to obtain **Apply to Morrison Healthcare today!** _Morrison Healthcare is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Associates at Morrison Healthcare are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************************** or copy/paste the link below for paid time off benefits information. ***************************************************************************************************** **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. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **Morrison Healthcare maintains a drug-free workplace.** **Req ID:** 1493820 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart! Why Us: Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. The Role: As the Executive Chef, you will work the line and will be excited to encourage staff development and promote a positive experience for staff and guests to achieve P&L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. What we will ask of you: * Champion of internal hospitality and leading a team to craft dishes that leave last impressions. * Nurture and inspire a culture of creativity, collaboration, and innovation. * You're a hands-on leader and love working in the trenches with the team. * Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations. Requirements for Success: * 5+ years of experience in kitchen management and menu creation * Dedication to serve others, internally (team-members) and guests. * Hands-on, passion for cooking and not a "clip-board' chef. * Work with local farmers to purchase fresh product and serve quality dishes. * Strong sense of finances, labor, quality control, and "getting the job done." Benefits: * Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. * Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. * Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. * Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. * Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. * Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.