Executive chef jobs in Alaska

Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Holland America Line and Princess Cruises united as HAP-Alaska/Yukon Land Operations. We're innovators in Alaska and Yukon tourism and advocates for the environment. Our team supports a combined fleet of ships sailing to Alaska each summer, operating lodges and hotels, luxury motor coaches and the largest domed rail cars in the world. Our guests experience both luxury and adventure that is truly unmatched. We're seeking a dynamic and experienced Executive Chef to lead our culinary program at the Holland America Denali Lodge. In this role, you'll manage kitchen operations, staffing, scheduling, inventory control, cost management, compliance, and reporting-ensuring efficiency, profitability, and adherence to the highest standards of safety and quality. You'll work closely with the Food & Beverage Manager and other key stakeholders to streamline processes and deliver a seamless dining experience for guests. This is a unique opportunity to collaborate with Ethan Stowell, a celebrated restaurateur, and contribute to an innovative culinary program in one of Alaska's most breathtaking destinations. What We Offer: * Seasonal housing and a folio provided for your convenience during the operating season. * The chance to influence the culinary experience across our lodge and make a lasting impact on guest satisfaction. Ideal Candidate: * Extensive culinary expertise and a proven track record in high-volume kitchens. * Strong leadership skills. * Ability to manage costs, maintain compliance, and inspire a collaborative team environment. If you're ready to take your culinary career to new heights and create extraordinary dining experiences in partnership with one of the industry's most respected names, we'd love to hear from you! Responsibilities * Menu Planning and Development: Create and update menus that reflect seasonal ingredients, customer preferences, and current culinary trends. * Food Preparation and Quality Control: Oversee the preparation and presentation of all dishes, ensuring consistency and excellence in taste and appearance. * Staff Management and Training: Lead, train, and mentor kitchen staff, fostering a collaborative and efficient work environment through effective scheduling. * Inventory and Cost Management: Manage inventory, order supplies, and control food costs to maximize profitability. * Compliance and Safety: Ensure all kitchen operations comply with health and safety regulations and company policies. * Administrative Duties: Prepare and analyze operational reports, including food & labor cost, sales metrics and inventory data, to identify trends and support strategic decision-making for efficient kitchen management. Requirements * Culinary degree or equivalent certification. * Food Safety and Hygiene certification. * Valid driver's license. * Minimum of 5 years of experience in a high-volume kitchen, with at least 2 years in a leadership role. * Ability to prepare and analyze reports. * Proven track record of menu development and cost management. * Strong knowledge of international cuisines and culinary techniques. * Excellent communication and organizational skills. * Must be legally authorized to work in the United States. Holland America Line/Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-1B status). Knowledge, Skills, and Abilities: * The Executive Chef plays a pivotal role in shaping the culinary experience across the organization, impacting both shore and fleet operations. * Ability to address and resolve complex culinary challenges, including menu adjustments and staff coordination. * Directly influences customer satisfaction and the reputation of the Food and Beverage department through exceptional culinary offerings. * Requires strong leadership skills to manage a diverse team, oversee kitchen operations, and drive continuous improvement. Note: skills that are preferred are noted under requirements with the language "preferred", travel and physical requirements, if needed, are also listed under the requirements. What You Can Expect * Cruise and Travel Privileges for You and Your family * Health Benefits * 401(k) Plan * Employee Stock Purchase Plan * Training & Professional Development * Tuition & Professional Certification Reimbursement * Rewards & Incentives Our Culture… Stronger Together Our highest responsibility and top priority is compliance, environmental protection and the health, safety and well-being of our guests, the people in the communities we touch and serve, and our shipboard and shoreside employees. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: **************************************************** Holland America Line and Princess are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances. Americans with Disabilities Act (ADA) Holland America Line and Princess will provide reasonable accommodations with the application process, upon your request, as required to comply with applicable laws. If you have a disability and require assistance in this application process, please contact: ***************** #HAP #LI-DB1

ESS Salary: $80000 - $90000 /year Other Forms of Compensation: 10% discretionary bonus Pay Grade: 14 ESS Support Services Worldwide is the specialty division of Compass Group. ESS Support Services Worldwide - Gulf of Mexico is a leading provider of comprehensive support services, specializing in food and facility maintenance for clients and their employees both offshore and on remote land sites. ESS includes our Alaskan native corporations, villages and individuals in the ownership of the catering, housekeeping and facility support services business. Our team consists of culinary professionals, dedicated kitchen support personnel, and hospitality experts committed to delivering unparalleled guest services, supporting every aspect of daily community life for our clients' resident workers -- 365 days a year, 24 hours a day. Job Summary We are seeking an experienced and driven Executive Sous Chef to lead all aspects of our culinary operations. This is a food-first leadership role focused on precision, innovation, and consistent quality. The position is key to shaping a progressive food program within an established name in hospitality experiencing rapid growth in our Alaskan division. The ideal candidate brings both creativity and structure-someone who can lead a team, raise standards, and contribute to a diverse and evolving culinary culture. This role offers strong growth potential within an organization deeply committed to cultural identity and long-term expansion. Key Responsibilities: * Culinary Leadership: * Manage daily kitchen operations and ensure high food quality and presentation. * Control food costs through smart ordering, inventory, and waste management. * Ensure compliance with food safety and sanitation standards. * Support menu development and innovation with the Corporate Chef. * Oversee catering and maintain strong client relationships. * Lead and mentor kitchen staff, fostering a creative, high-performance culture. * Operational Support: * Travel opportunities to support kitchen efficiency, team training, and new unit openings. * Support special events and high-volume periods. * Collaborate with executive and sector teams to improve operations. * Ideal Candidate: * Passionate culinary professional with leadership experience in high-volume environments. * Ability to work independently and adapt to different kitchen environments. * Strong in cost control, service, and kitchen operations. * Innovative, adaptable, and committed to continuous improvement. Qualifications: * Culinary diploma or equivalent experience. * 2+ years in professional kitchens; multi-unit experience preferred. * Strong leadership, communication, and adaptability. * Valid driver's license; flexible schedule with travel availability. * Solid knowledge of food safety standards. * Flexible schedule, including availability for evenings, weekends, and extended travel Why Join Us: * Career growth in a dynamic culinary team. * Hands-on, multi-unit experience. * Travel and exposure to diverse food operations. * Competitive salary. Benefits: * Comprehensive medical, dental, and vision insurance * 401(k) retirement plan with company match * Generous paid vacation and holidays Apply to Compass Group today! 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. ESS Support Services Worldwide maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at ESS 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 For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1469011 ESS [[req_classification]]

ESSENTIAL FUNCTIONS Plan and develop menus, and forecast portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff. Control expenses. Determine food and supply needs for venue. Maintain inventory control of food and supplies. Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Plan, schedule, supervise, and participate in the culinary work of the event to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need. Direct the preparation and cooking of food for the unit. Maintain awareness of safety issues, and report them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field. Food Protection Manager Certification. Demonstration of food safety knowledge and sanitation. Computer proficiency with the ability to utilize MS Word, Excel, and Outlook required. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Experience in analyzing financial reports. Ability to communicate clearly and concisely, both orally and in writing. Ability to problem solve. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Commercial Kitchen Machinery, Appliances, Tools, and Utensils. Typical office equipment (computers, phone system, fax, copiers, scanners, among others). Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores. Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status. OUR COMMITMENT TO DIVERSITY, EQUITY, & INCLUSION: We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base.

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:** 1249857BR **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.

Department Food and Beverage Employment Type Seasonal - Full Time Location Holland America Denali Lodge Workplace type Onsite RESPONSIBILITIES REQUIREMENTS BENEFITS About Holland America/Princess Alaska-Yukon Land Operations We're a collaboration of Princess Cruises and Holland America Line, innovators in Alaska tourism and advocates for the environment. We offer guests adventure, comfort, and a variety of lifetime memories-whether sailing past glaciers, cozying up in a wilderness lodge, or spotting a bear from a dome-window rail car. Our teams participate in HAP's sustainability program, aka “Sustain Alaska & the Yukon”, and efforts by actively recycling (where available), reducing waste, and educating guests about our commitment to the environment. We are dedicated to delivering excellent customer service to all guests, coworkers, and vendors and provide a safe workplace for all team members and a safe vacation experience for all guests. HAP is committed to a diverse, equitable, and inclusive work environment. The best way to learn more about all of our roles and opportunities is to connect with us on Facebook and Instagram.

Are you a seasoned professional chef looking to run your own kitchen? Do you thrive in mentoring and leading a streamlined and dynamic culinary team? If you're looking to mentor colleagues and oversee the creation of fantastic menus, then Alyeska Resort is the place for you! We're looking for a Chef de Cuisine to join our culinary team in Girdwood, Alaska. What You'll Do Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Anticipates and writes daily production work and delegates accordingly. Develops menus and recipes as needed relevant to the season. Strives to meet and exceed food cost and labor goals. What We Offer ✅ Starting Wage: From $28 per hour ✅ Employee Housing for a small fee live and play where you work ✅ Flexible work schedules - year-round & seasonal positions available ✅ Paid time off & holidays ✅ Free Mountain Pass for employees and qualified dependents ✅ Employee discounts on resort lodging, dining, and spa services ✅ Medical, Dental, and Vision Insurance ✅ 401(k) What We Need High school degree or equivalent; Five years related experience and/or training; or equivalent combination of education and experience. Culinary apprenticeship or other formal training preferred. One year of supervisory experience preferred. What to Expect 📌 Be on your feet for long shifts, including nights, weekends, and holidays. 📌 Handle heavy kitchen equipment and ingredients (up to 50 lbs+). 📌 Work in a fast-paced, high-energy kitchen environment. 📌 Adapt to seasonal menu changes and special events. About Alyeska Resort Alyeska Resort is a world-class destination nestled in the mountains of Girdwood, Alaska, just 45 minutes south of Anchorage. With a 300+ room hotel, a Nordic Spa, and a renowned ski area, we offer an exciting and dynamic work environment where employees can work hard, play hard, and Live the Adventure! Our resort features a diverse culinary program with nine unique dining experiences, offering opportunities for chefs to showcase their skills across multiple concepts: 🍷 Seven Glaciers - Elevated fine dining with breathtaking mountaintop views. 🍣 Sakura - Japanese-inspired cuisine featuring sushi and fresh seafood. 🍝 Forte - Modern Italian flavors crafted with locally sourced ingredients. 🍸 Abar - Upscale lounge experience with handcrafted cocktails and small plates. 🍔 Sitzmark - The ultimate après-ski hangout serving classic pub fare. 🌮 Carve - A lively spot for fresh, quick, and fun ski-in bites. 🥪 Bore Tide Deli - Quick and delicious sandwiches, soups, and grab-and-go options. ☕ Tramway Café - Coffee, pastries, and light bites for a perfect start to the day. 🍽️ Banquets - Customizable catering for weddings, conferences, and special events. With this variety, our chefs get the chance to work across multiple styles, from fine dining to casual après-ski fare, ensuring a dynamic and exciting culinary experience at Alyeska Resort! If you're ready to bring your passion for cooking to Alyeska Resort, apply today and be part of our culinary adventure in the heart of Alaska! Alyeska Resort is an Equal Opportunity Employer and a Drug-Free Workplace.

What perks can you expect? / Referral and performance incentive bonuses available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Free access to cool attractions and experiences / Training to help your career grow What will be your daily pursuit? Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What will your compensation be? $70,000 plus full benefits including medical, vision, dental, 401K with employer match and more! When does this adventure begin? January 5th, 2026 What will you do in this job? The Executive Chef coordinates activities and directs training of Sous Chefs, Line Cooks and other kitchen staff who engage in preparing and cooking food to ensure an efficient and profitable food service. This is a seasonal role reporting to the General Manager. This position comes with free housing from start until the end of September. This role is responsible for the hiring, training, direction and management of kitchen and warehouse staff by developing, implementing and maintaining associated programs as well as the planning and implementation of menus. Oversee preparations for the seasonal opening and closing of the Lodge's kitchens Develop, implement and maintain standards for nutrition, sanitation and food preparation standards for the kitchens Oversee training programs for the Lodge's kitchen staff are developed, maintained and regularly practiced with an emphasis on safety, product quality, food production and cleanliness Oversee warehouse ordering, requisitions, stocking and receiving Maintain reporting and inventory system (current system is “C-Tuit”) Process, code, and organize all food invoices for monthly tracking Estimate food consumption and determine food costs and relevant pricing Create, develop and analyze recipes for special dishes Purchase or requisition food and kitchen supplies Perform other duties as appropriate and as assigned What skills and experience do you need for this job? Minimum 5 years' experience as Executive Chef or similar position and training; or any combination of management, education and experience that provides the necessary skills, knowledge and abilities Experience managing high-volume kitchens in a variety of different restaurant types Experience with banquets Supervisory experience required Experience working in a seasonal working environment desirable What will your work environment be like? We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. EEO Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at ************************. We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

Kantishna Roadhouse (KRH) is a full-service, backcountry lodge located 90 miles inside Denali National Park. Due to the Denali Park Road closure, the lodge is accessible only by small aircraft, and employees should expect a truly remote, wilderness-based work environment. Because of this remoteness, staff are expected to live on-site for the entire season (approximately June 1 to September 15) with no ability to leave the park on days off. Employees may enjoy hiking and exploring the surrounding backcountry during their free time, but travel outside the park is not available. KRH operates with a small, close-knit team and hosts a limited number of guests, so every staff member plays a vital, hands-on role in daily lodge operations. Room and board are provided at no cost to employees. JOB SUMMARY: The Dinner Chef is responsible for planning, preparing, and overseeing the service of dinner for guests and employees at Kantishna Roadhouse. This role ensures efficient, cost-effective kitchen operations while maintaining exceptional standards of food quality, presentation, and safety at all times. ESSENTIAL FUNCTIONS: * Plan, develop, and execute rotating menus for guest and employee meals, ensuring efficient use of supplies, minimal waste, and adherence to established recipe, service, and storage standards. * Prepare meals for two nightly dinner services-one plated service for up to 20 guests and one buffet-style meal for 10-15 staff. * Demonstrate strong technical and creative culinary skills, producing consistently high-quality food and presenting meals to established standards. * Accommodate diverse dietary needs, including vegetarian, vegan, gluten-free, Kosher, and other special dietary restrictions. * Lead and supervise a small kitchen team, providing ongoing training, delegation, performance guidance, and support to create an effective and positive work environment. * Manage food and kitchen budgets, including monitoring food costs, implementing portion control, and ensuring cost-effective purchasing and production practices. * Oversee inventory management, including ordering, receiving, rotating stock, and maintaining proper storage practices. * Ensure all kitchen equipment is clean, operational, safely maintained, and repaired or replaced as needed. * Maintain a clean, organized, and efficient workspace while upholding high standards of cleanliness and hygiene throughout all kitchen and dining areas, including completing personal dishwashing tasks and ensuring full compliance with safety regulations and Department of Environmental Health requirements. * Work collaboratively with other cooks and share workspace respectfully and efficiently. * May be required to work split shifts based on operational needs. * Perform other duties as assigned. DOYON CORE COMPETENCIES: * Commitment to Excellence - Identifies what needs to be done and takes action to achieve a standard of excellence beyond job expectations. * Corporate Values- Understand, embraces, and integrates Doyon corporate values into everyday duties and responsibilities. * Customer Service - Identifies and responds to current and future client needs by providing excellent service to internal and external clients. * Safety and Security - Promotes a safe work environment for co-workers and customers. * Teamwork - Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside or outside the organization. JOB-SPECIFIC COMPETENCIES: * Adaptability - Adapts to changing conditions and work assignments, sets priorities and manages multiple assignments, and tasks. * Attention to Detail - Ensures one's own and others' work and information are complete and accurate. * Decision Making - Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option. * Management - Plans, organizes, directs, monitors and controls a group of one or more employees or one or more entities to accomplish organizational goals and objectives. * Planning and Organizing - Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period. * Time Management - Manages time effectively when accomplishing tasks, projects, and goals. SUPERVISION: * This position may supervise kitchen staff. QUALIFICATIONS: * Minimum of three (3) years as a hands-on chef in a commercial venture * Minimum two (2) years of commercial kitchen management experience * Current Professional Food Manager Certification WORKING ENVIRONMENT: Kantishna Roadhouse provides a unique and challenging work experience. Each role is physically demanding with staff typically averaging 45-60+ hours per week, especially during the beginning and end of the season. The nature of our business requires every team member to be adaptable and versatile, making each day an exciting opportunity to learn and grow. Due to the Denali Park Road closure, access to Kantishna Roadhouse is by small aircraft only, which means that staff is expected to remain in Denali National Park and Preserve for the duration of the season. PHYSICAL DEMANDS: An individual will be on their feet throughout their workday. The work requires routine walking, standing, bending, and carrying items weighing up to seventy-five (75) pounds without assistance. [Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions]. REASONABLE ACCOMMODATION: It is Doyon's business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities. PREFERENCE STATEMENT: Doyon grants preference to qualified Doyon Shareholders first, and second to qualified shareholders of other Alaska Native corporations that grant a similar preference in all phases of employment and training, which include, but are not limited to hiring, promotion, layoff, transfer, and training. 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. Employee(s) 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. A review of this position has excluded marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbent(s) 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. Responsibilities UNAVAILABLE Qualifications UNAVAILABLE

The Chef Manager is located at the University of Alaska Anchorage. This is a high-volume dining facility located on a college campus. The Chef Manager is a unique and exciting opportunity for an energetic and motivated manager who is constantly seeking excellence in service standards. This key leadership position is directly responsible for the successful operation of food service activities including retail, quality improvement, sanitation and infection control. The Chef Manager ensures client, customer service satisfaction with efficient cost-effective management, meeting and exceeding stated expectations. They will also provide strong leadership to a team whose focus is exceptional service, exceptional quality and driving customer service. Responsibilities + Directs a high quality, cost effective general kitchen and food preparation operation. + Ensures HACCP and Safety standards are thoroughly understood and followed by all staff. + Understands and consistently complies with NSBLP required portion sizes, cooking methods, quality standards, and teaches these standards to staff. + Menu planning, ordering, and inventory with other associated food service activities. + Assures proper completion of production records by all locations. + Plans a variety of balanced, attractive menus and food/ service options. + Quality focused with the ability to grow student meal participation while controlling costs. + Assumes 100% responsibility for quality of products served. + Maintains excellent employee and client relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services. + Meets with supervisors/ leads to discuss daily menus, issues, and challenges and/or problems. + Ensures the responsibilities, authorities, and accountability of all assigned employees are defined and understood. + Plans and implements an effective staff-training program. + Continuously seeks to improve the quality of assigned activities. + Takes positive actions to facilitate the employment of NANA shareholders. + Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc. + Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. + Assures all kitchen locations are properly staffed. + Periodically physically performs all types of high-volume food preparation and production duties and fills in for absent employees/ open positions. + Documents positive steps regularly taken to implement an effective safety program. + Fosters a high degree of sanitation in all assigned areas. + Partners with NMS Marketing to conduct special events or theme activities. + Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical problems, and making decisions. + Performs inventory and quality control tasks as well as completes various inspection checklists. + Maintains a clean and sanitary workstation. + Other duties that are pertinent to the department or unit's success also may be assigned Qualifications + Must have a High school diploma or GED equivalent. + The Chef Manager will have extensive experience in a commercial kitchen food service operation, restaurant, hotel or hospital. With emphasis menu development, food/beverage cost control and inventory management. + At least five (5) years of responsible experience as a food service manager. + Prior experience must evidence supervisory skills and knowledge of food preparation and quality control procedures. + Thorough knowledge and understanding of HACCP program. + Must have a Food Handler's Card of ServSafe contingent upon 30 days of hire. + Must have knowledge and training in using a variety of food production equipment. + Must be able to work independently and complete assignments in a timely manner. + A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. + Contract requires employees to speak, understand, read and write English. + Must have basic proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook. Preferred Qualifications + Preference will be given to individual with a minimum of three (3) years of consecutive employment in similar operations with comparable responsibilities. + One (1) year of school cafeteria dining experience. + Familiar with National School Breakfast & Lunch program. + Preference will also be given to those with prior work experience in a high production setting. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial school kitchen setting. Office conditions: Pace of work environment: Medium Customer Interaction: High Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Background Requirement: An individual is ineligible to work in any position that has Regular Contact with or Control over Children, Dependent Adults or Vulnerable Persons if the individual has been convicted of: + One or more felonies and/or two or more misdemeanors of Crimes Against Persons and/or Crimes of Violence. + Any Crime against a Child, Dependent Adult or Vulnerable person, regardless of its classification as a felony, misdemeanor, or other type of offense. + Any Sex Crime, regardless of its classification as a felony, misdemeanor, or other type of offense. + Murder. Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at ******************* or **************. Default: Location : Location _US-AK-Anchorage_ Job ID _2025-20081_ NMS Division _NMS FFM_ Work Type _On-Site_ Work Location _Anchorage_ NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.

Job Description Salary: $110000-$130000 Other Forms of Compensation: Pay Grade: [[pay Grade_obj]] A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to Compass Group today! 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. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid 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 for paid time off benefits information. Req ID: 1472027 Morrison Healthcare MELANIE ATKINS [[req_classification]]

The Chef Manager is located at the University of Alaska Anchorage. This is a high-volume dining facility located on a college campus. The Chef Manager is a unique and exciting opportunity for an energetic and motivated manager who is constantly seeking excellence in service standards. This key leadership position is directly responsible for the successful operation of food service activities including retail, quality improvement, sanitation and infection control. The Chef Manager ensures client, customer service satisfaction with efficient cost-effective management, meeting and exceeding stated expectations. They will also provide strong leadership to a team whose focus is exceptional service, exceptional quality and driving customer service. Responsibilities * Directs a high quality, cost effective general kitchen and food preparation operation. * Ensures HACCP and Safety standards are thoroughly understood and followed by all staff. * Understands and consistently complies with NSBLP required portion sizes, cooking methods, quality standards, and teaches these standards to staff. * Menu planning, ordering, and inventory with other associated food service activities. * Assures proper completion of production records by all locations. * Plans a variety of balanced, attractive menus and food/ service options. * Quality focused with the ability to grow student meal participation while controlling costs. * Assumes 100% responsibility for quality of products served. * Maintains excellent employee and client relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services. * Meets with supervisors/ leads to discuss daily menus, issues, and challenges and/or problems. * Ensures the responsibilities, authorities, and accountability of all assigned employees are defined and understood. * Plans and implements an effective staff-training program. * Continuously seeks to improve the quality of assigned activities. * Takes positive actions to facilitate the employment of NANA shareholders. * Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc. * Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. * Assures all kitchen locations are properly staffed. * Periodically physically performs all types of high-volume food preparation and production duties and fills in for absent employees/ open positions. * Documents positive steps regularly taken to implement an effective safety program. * Fosters a high degree of sanitation in all assigned areas. * Partners with NMS Marketing to conduct special events or theme activities. * Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical problems, and making decisions. * Performs inventory and quality control tasks as well as completes various inspection checklists. * Maintains a clean and sanitary workstation. * Other duties that are pertinent to the department or unit's success also may be assigned Qualifications * Must have a High school diploma or GED equivalent. * The Chef Manager will have extensive experience in a commercial kitchen food service operation, restaurant, hotel or hospital. With emphasis menu development, food/beverage cost control and inventory management. * At least five (5) years of responsible experience as a food service manager. * Prior experience must evidence supervisory skills and knowledge of food preparation and quality control procedures. * Thorough knowledge and understanding of HACCP program. * Must have a Food Handler's Card of ServSafe contingent upon 30 days of hire. * Must have knowledge and training in using a variety of food production equipment. * Must be able to work independently and complete assignments in a timely manner. * A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. * Contract requires employees to speak, understand, read and write English. * Must have basic proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook. Preferred Qualifications * Preference will be given to individual with a minimum of three (3) years of consecutive employment in similar operations with comparable responsibilities. * One (1) year of school cafeteria dining experience. * Familiar with National School Breakfast & Lunch program. * Preference will also be given to those with prior work experience in a high production setting. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial school kitchen setting. Office conditions: Pace of work environment: Medium Customer Interaction: High Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Background Requirement: An individual is ineligible to work in any position that has Regular Contact with or Control over Children, Dependent Adults or Vulnerable Persons if the individual has been convicted of: * One or more felonies and/or two or more misdemeanors of Crimes Against Persons and/or Crimes of Violence. * Any Crime against a Child, Dependent Adult or Vulnerable person, regardless of its classification as a felony, misdemeanor, or other type of offense. * Any Sex Crime, regardless of its classification as a felony, misdemeanor, or other type of offense. * Murder. Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

Support Staff Date Available: 07/01/2025 Attachment(s): Cooks Helper job description.pdf GILA Cooks Helper Notice.docx

Other/Maintenance I District: North Slope Borough School District Attachment(s): * Cook's Helper_Custodian YR - Job Description.pdf * Pedagogy.pdf

Summary for Executive Chef This position is responsible for leading the transport, inventory, safety, and sanitization of all food production. Requires close collaboration with Food & Beverage Manager, Director of Food & Beverage and Lodge Manager to develop, maintain and produce consistent high-quality menus. Our focus is to provide a fresh, locally sourced meal while maintaining an impeccably clean operation for a five-star tour experience for each guest. This position is both shoreside and lodge-based. Essential Duties & Responsibilities for Executive Chef Uphold positive cultural standards. Must be clean, well-groomed, and dressed in uniform at the start of every shift. Must be able and willing to prepare recipes precisely as directed. Must be able and willing to prepare the same menu, with consistent quality and precision. Work under the direction of the Food and Beverage management team. Supervision of food production, inventory, storage, and sanitation processes. Oversee record keeping, control logs, auditing, and management of food costs. Ensure all food and beverage products are being prepared and plated based on company recipes and standards. Supervise staff in food storage temperature logs and proper labeling practices. Support proper HACCP protocols: clean and sanitize work areas and equipment. Be in continual compliance with food health and safety regulations and guidelines. Supervise other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety. Enhance experience for guests by answering questions and assisting guests with specific problems/requests. Help in the preparation and design of all food and drinks menus. Produce high-quality meals and assist with recipe creation. Effectively provide feedback take feedback and lead your team assertively and respectfully. Ensure that the kitchen operates in a timely fashion that meets our standards. Fill in for the Executive Chef in planning and directing food and beverage preparation when necessary. Mentor and train kitchen staff, establish a working schedule and assess staff's performance. Order supplies to stock inventory appropriately Maintain a positive and professional approach with coworkers and guests. Special projects may be assigned as required by the business. Minimum Qualifications (Knowledge, Skills, and Abilities) for Executive Chef Must be at least 18 years of age. At least 2 years of experience in a commercial kitchen. Proficient in knife skills. Proficient in leadership and management. Administrative skills are preferred. Must have/obtain current certifications for ServSafe. Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers, and CPR/First Aid. Valid US driver's license and a clean driving record. Must pass a security background check and DOT drug test. Must be drug-free (pre-employment screening and enrollment in a random drug testing program is required by the Coast Guard). Preferred Qualifications for Executive Chef Serve Safe Certified Strong background in both front and back-of-house operations. Experience tracking budgets, profit and loss statements. Traits and Characteristics for Executive Chef To deliver world-class experiences guided by the following Alaska Native cultural values safely and sustainably. Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up. Follow & Deliver Core Values (Executive Chef) Safety First: We prioritize our guests and team members' safety and well-being, ensuring secure and enjoyable experiences. World-Class Employment: We strive to be a world-class place of employment, valuing hard work, mentorship, a sense of ownership, and opportunities for career growth. World Class Guest Services: We are committed to exceeding guest expectations, delivering world-class experiences that showcase our hospitality and the beauty of Alaska. Collaborative Professionalism: Embracing collaboration within our organization with a professional spirit, understanding that amidst laughter and play, our dedication to excellence and integrity remains unwavering. Community Collaboration: Actively choosing to partner with neighbors and the community across Alaska, making a conscious effort to support local businesses and create social and economic opportunities through meaningful cooperation beyond our organization. Sustainability at our core: We are dedicated to sustainable operations for future generations. Curiosity & Innovation: We encourage a culture of curiosity and innovation, striving to be early adopters in technology and staying ahead in our commitment to continuous improvement. Integrity- Driven Decisions: Integrity guides every decision we make, ensuring transparency, honesty, and ethical conduct in all aspects of our operations. Cultural Respect & Sharing: We deeply celebrate and honor our Alaska Native heritage, fostering intergenerational connections, embracing family values, and contributing to the cultural richness of our communities. Environmental Conditions for Executive Chef The environmental conditions are those that an employee may be subject to while performing the essential functions of this job. Include moderate to loud noise levels, all weather conditions, and frequent use of required protective clothing including gloves, raingear and life preserver. Kitchen and front-of-house environments with high and low temperatures, slippery surfaces and sharp tools. Physical Demands for Executive Chef The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Ability to stand for long periods. Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces crossing from vessel to vessel. Work Environment for Executive Chef The work environment characteristics described here are representative of those encountered by an employee while performing the essential functions of this job. This is a fast-paced and dynamic work environment with a diverse workforce. Ability to work a flexible schedule to include weekends and holidays during the tour season. Must adhere to AM Owner Group, & Affiliated Companies, and the United States Coast Guard Consortium Drug & Alcohol Policies & Procedures

Temporary Positions/Temporary Positions - Utqiagvik Attachment(s): TEMPORARY COOK'S HELPER JOB DESCRIPTION-Utqiagvik.pdf

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS !! 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 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: Control Inventory Assist in Assembling Orders Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Woolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prep and bake all bakery items for the menu and special events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise bakery personnel Actively engaged in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory Ensure bakery area and equipment are maintained to health standards Teach and enforce safety regulations Specialized Decorating Assist in developing and tasting recipes Assists in planning bakery products menu May act as kitchen supervisor in the absence of other Wolfoods staff Safe Special Diet and Allergen food preparation Qualification & Experience: 2+ years High Volume 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 Able to both lead a team & take direction Minimum 6-day 70-hr work week Ability to work under pressure in environments that are above/below average temperatures Must live on-site in a rural setting with the possibility of shared living spaces 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 posses a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to bake from scratch 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 Salary 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.

What you will be doing Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines. Ensure the opening and closing procedures for Station Cooks I, II and III are completed. Efficiently expedite food from front line during meal periods. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Participate in monthly food and beverage inventory.

What you will be doing Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines. Ensure the opening and closing procedures for Station Cooks I, II and III are completed. Efficiently expedite food from front line during meal periods. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Participate in monthly food and beverage inventory.

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package * Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. * Voluntary Short Term Disability Insurance - Employee Paid. * Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance - Employee paid. * Traditional and Roth 401(k) Plan - All Employees Exclusive Perks & Growth Opportunities * Employee Dining Discounts and/or Complimentary Onsite Meals * Career Development & Limitless Growth Opportunities * If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. * Paid Time Off * Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: * Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. * Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. * Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. * Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. * Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: * Greets and welcomes guests within 15 minutes of their teppan order(s). * Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. * Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. * Responds promptly and courteously to guest requests * Asks guests for cooking preference, as applicable, and follows guest instructions. * Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). * Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. * Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). * Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. * Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. * Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. * Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. * Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. * Adheres to Company guidelines on alcoholic beverage service. * Presents a clean and neat appearance and uses a courteous manner with all guests. * Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. * Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. * Performs other duties as assigned by a supervisor. Education/Experience: * Must have a High School diploma or GED. * Must be able to successfully pass Benihana chef training program * Previous experience as chef or cook highly desirable