Executive chef jobs in Albany, OR - 25 jobs

A Day in the Life: As a Chinese Food Cook, you prepare, with a focus on quality, the food served within our Chinese food area of the delicatessen. You work with a variety of cooking tools, utensils, and products to create mixes, sauces, meals, and more. When you're not prepping the food or cooking, you're helping to ensure the shelves are stocked and the cooking areas are safe, neat, and clean. The Chinese Food Cook also ensures that the kitchen is stocked with the right ingredients and supplies through regular inventory and ordering. At the center of all of this, you maintain an atmosphere of customer engagement with an emphasis on providing fast and friendly customer service. If you have all the right ingredients, come bring your flavor! What you bring to the table: You are 18 years of age or older Previous experience providing great customer service Cooking and following recipes to create dishes gives you energy You agree that food is central in all our lives You take pride in the work you do, whether big or small You are adaptable to varying environments (Freezer to Fridge to food prep area) Being a part of your community matters Why you will choose us: Albertsons Companies Inc. has always been a people-oriented business, and thoughtful people practices remain a core element of our company's philosophy. As friendly, enthusiastic people who enjoy offering customers an exceptional shopping experience, we provide world-class customer service each and every day. We also provide a variety of benefits including: Diverse & Inclusive Work Culture Competitive Wages Flexible work schedules Associate discounts Leaders invested in your training, career growth & development. Health and welfare benefits for eligible employees (Medical, Dental, 401k and more!) Vacation / Paid Time Off Our Values We put people first. We are customer driven. We value different perspectives. We raise the bar. We act as owners. We are one team. We build belonging. We are committed to a healthy future.

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

Bon Appetit Executive Chef Salary: 80,000-85,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Executive Chef for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: * Full culinary management of food service operation to include inventory, ordering and receiving * Knowledge of P&L accountability and contract-managed service experience is desirable * Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products * Possesses a passion for sustainability Preferred Qualifications: * Must have a working knowledge of HACCP * Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control * Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experience with exposition cooking needed * Knowledge of P&L accountability and contract-managed service experience is desirable * ServSafe certified is a plus Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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. ************************************************************************************** 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. Bon Appetit maintains a drug-free workplace. Req ID: 1501192 Bon Appetit BRYAN GONI

Come be part of something more than just WORK. Come join our RAMILY! If you think you have what it takes to join our fun, fast paced and award winning team we would like to hear from you. The Ram is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award winning food and service. We treat our team like they own the place, because they do. If you are passionate and proud of what you do, come join us. Position Details: Chefs ensure that our guests receive the highest level of quality and consistency. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests a memorable experience that will set you and the Ram above all other restaurants and breweries. Managers are responsible for every detail from hiring, training, production, service and accounting. We need great candidates to who live these principles every day and will lead their team to success. Compensation and Benefits: • Competitive salary and bonus program - Based off of experience and performance • Free shift meal • Comprehensive Leadership Training Program • Essentially unlimited growth and advancement opportunities • Competitive Insurance offerings including Medical, Dental, Life and AD&D • Generous yearly vacation allowance once qualified Requirements • One year leadership, managerial or related experience • Positive attitude • Food and beer knowledge or the ability to become an expert • Excellent verbal communication and personal skills • Basic math skills • Ability and stamina to spend an extended amount of time on your feet • Working as a team a must • A passion to serve both guests and our team

Grounded Table is a wine country restaurant and pub sharing food with heart in historic downtown McMinnville, Oregon. The light-filled space is warm and approachable, welcoming locals and tourists for casual meals and special celebrations. The restaurant menus draw inspiration from the seasons and thoughtfully sourced ingredients, many of which are from our Tabula Rasa Farms, and other provisioners using sustainable practices like regenerative farming and small-batch craft. Loving intention is at the heart of the dining experience, always celebrating the work of exceptional purveyors in the Willamette Valley and beyond. Grounded Table and its founding farm are part of The Ground, a collection of destinations and experiences rooted in a philosophy of conscious, loving hospitality in service to all species. Job Summary: The Chef de Cuisine is responsible for the management of shared kitchen operations for Grounded Table and The Pub. The CDC hires, trains, and schedules BoH staff, facilitates the smooth operation of the kitchen, and develops menu direction and menu item recipes. The CDC works closely with the General Manager, Chief Culinary Officer and The Ground's executive leadership team in the positive promotion of Grounded Table and favorably represents Grounded Table and The Ground with guests and within the community. Duties/Responsibilities: Responsible for the selection, training, scheduling and performance management of the Culinary Team Oversees the daily activities of the kitchen. Works closely with the Chief Culinary Officer and General Manager in conjunction with special and catered events. Attends meetings to discuss upcoming events and review contracts daily. Facilitates monthly department meetings. Manages division activities through Food and Beverage Team, ensuring guest's expectations are exceeded. Maintains efficient operations, and adherence to established safety and quality standards. Ensures safe work environment, immediately reporting unsafe conditions or equipment. Develops all menus with the approval of the Culinary Director, General Manager and Director of Hospitality. Works with the General Manager and Event Sales team to develop creative event themes. Supports catering and planning with creating events. Maintains on-going communication with all departments and ensures all staff members are informed of updates, changes and/or problematic situations. Responds to internal and external inquiries and complaints and maintains favorable guest and employee relations. Protects company assets by establishing and ensuring adherence to security standards. Audits kitchen payroll on a daily basis. Completes monthly food inventories. Assures that the team exceeds guest's expectations by being responsive, engaged and following-through on all requests. Assures that all administrative tasks related to the position are completed in a timely, accurate and efficient manner. Strives to deliver exceptional products and service. Demonstrates behaviors consistent with Grounded Table & The Ground's values and mission. Requirements Required Skills/Abilities: The ability to read, write and speak English fluently is required to analyze, and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals, technical journals, financial reports and legal documents. Must possess excellent business communication skills (both written and verbal) in order to respond effectively to sensitive inquiries or complaints; and to make effective presentations to management, employees, and/or public groups. The ability to handle issues with integrity and confidentiality. Ability to calculate and apply concepts of basic algebra and geometry. The ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists and the ability to interpret instructions furnished in written, oral, diagram or schedule form is required to successfully perform the essential duties described above. Ability to manage according to employment and industry-relevant laws. Must possess previous food and wine experience, and a working knowledge of restaurant equipment. To successfully perform the duties described, conflict management and negotiation skills are required. Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities. Must be familiar with Microsoft Word, Excel, Outlook and other computer programs. Excellent people skills Have a professional, friendly, and enthusiastic demeanor. Be detail-oriented, and have exceptional organizational skills. Be reliable and punctual. Education and Experience: Bachelor's Degree (BA) from four-year College or university, or five to six years related experience and/or training; or equivalent combination of education and experience. Necessary State Food Handler's License(s) Benefits: Benefits include PTO, health, vision, dental, life insurance, 401(k) for qualifying employees. Employee perks: 20% discount at Ground entities (includes Source Farms, Grounded Table, Grounded Body) About The Ground The Ground is a hospitality business based in beautiful Willamette Valley that exists to realize human potential in harmony with the planet. It is an evolving collection of experiences and destinations rooted in conscious, loving hospitality in service to all with a philosophy of belonging that comes to life through regenerative agriculture, food, accommodations, revitalizing wellness experiences, and engaging programs & events. The Ground is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. If you're interested in this role, but your experience doesn't align perfectly with every qualification in the job description, we still encourage you to apply. You may just be the right candidate for this or other roles at The Ground. Salary Description $75,000-$80,000 DOE

Job Description Executive Chef Salary: 80,000-85,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Executive Chef for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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. ************************************************************************************** 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. Bon Appetit maintains a drug-free workplace. Req ID: 1501192 Bon Appetit BRYAN GONI

Join Trillium Family Services - Make a Difference in Young Lives and Families Trillium Family Services is proud of our dedicated team, and we're always looking for compassionate individuals eager to make a real difference in the lives of young people and their families. At Trillium, diversity, equity, and inclusion are at the core of our positive workplace culture. We aim to cultivate a sense of belonging and growth for everyone. Are you ready to help children and families “Build a Brighter Future”? We are guided by the simple yet crucial mission of building brighter futures with children and families. If so, we have an exciting opportunity to join our dedicated dietary team at the Corvallis campus Your Role: As needed responsible for providing the complete preparation, service and cleaning of all items associated with the salad bar and for assisting the cooks. Responsible for preparation and serving of meals for clients and on-duty staff. Starting rate of pay: $18.50/hour + depending on verifiable experience. Schedule: Sunday & Monday 10:30am to 7:00pm, Tuesday through Thursday 6:00am to 2:30pm Varied days/shifts - on-call position About You: Degree not required. Current Food Handler's Card required. One (1+) year experience in preparing and cooking large quantities of food for groups of 50 or more preferred. You are seeking meaningful work and career growth. Good written and verbal communications Great Customer Service Preferred not required: Hospital or Facility Cooking (Batch Cooking) Benefits (not all positions are benefit eligible) 100% Employer Paid Medical, Vision, and Dental for Full Time Employees 401k retirement plan matches - up to %6 match Growth | Career track, continuing education, and professional development Generous Vacation and Sick Leave Free meals while on duty! And more! To take a behind-the-scenes look at our programs please visit our website at ************************ Create a meaningful impact in the lives of others! Your journey to making a difference with Trillium Family Services starts now! Pay Equity: Please be advised that the pay range listed for this position is intended to provide general guidance on the earning potential for the role. However, actual compensation will be determined by the Oregon Equal Pay Law, which will take into account factors such as the candidate's relevant experience and education. Candidates should expect that initial offers will be made within the listed pay range and may not be at or near the top of the range. For physical demands of position , including vision, hearing, repetitive motion, and environment, contact the HR department. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising client care. Consideration of candidates is ongoing , and position may close after 3 business days of posted opportunity. Please contact the Human Resources Department if you need accommodation to review the information and/or complete the application process Trillium Family Services is a drug-free workplace . All final applicants will be subject to a criminal record identification check pursuant to ORS 181.536.727.537 and agency policy. We are an Equal Opportunity Employer and Service Provider and support culturally linguistically diverse governance, leadership, and workforce.

About Us: Momiji started as a small 5 tabletop sushi restaurant and bar in 2010. We are a fast-growing brand that is changing the way people experience and enjoy food. We are proudly building a reputation for serving traditional yet creative sushi, while providing a clean, safe, and welcoming environment. This reputation is only possible with individuals who are team oriented, passionate, and dedicated to offering great customer service. We promote from within and look for employees who have a strong desire to grow and learn. We are also family owned and operated, so you are important to us! Benefits of joining the team include: Medical Insurance Dental Insurance Paid Time Off Sick Time Simple IRA Employee Discount Momiji is an equal opportunity employer and considers qualified applicants for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We credit our continued success and growth to initiatives that promote diversity throughout the company and our communities, so come roll with us and be a part of our team! Position Summary A Sushi Chef is responsible for preparing ingredients at our food establishment to menu or customer specifications. Sushi Chefs follow recipes for consistency, garnish and make an attractive presentation for each meal and communicate with the serving and other kitchen or sushi bar staff. Essential Duties and Responsibilities Operates in the sushi bar and/or back of the house, ensuring that food is prepared safely, effectively, and according to specifications and or requests Ensure ingredients and final products are fresh and complete Follows recipes, including measuring ingredients, weighing, and mixing ingredients Bakes, grills, steams, boils, fries, and chops; meat, seafood, fruits, vegetables, and grains Presents and garnishes final dishes so that they are visually attractive Maintains a clean and safe work environment Contributes to stocking, ordering, and purchasing of ingredients, ensuring that the necessary ingredients are available and as fresh as possible while also minimizing spoilage/waste by communicating needs to the Head Sushi Chef Communicates any issues with kitchen equipment, utensils, or other operating supplies to the Head Sushi Chef Handles and stores different types or ingredients in appropriate ways Maintains food and safety sanitation standards, policies, and procedures Other Duties and Responsibilities Assists the serving staff as needed Assists other kitchen staff as needed Cleans outside of kitchen, such as the dining room as needed Other duties as assigned Requirements Qualifications and Skills Ability to multitask Ability to work in a faced paced environment and keep a consistent fast temp Must have a good and positive attitude Must have a good understanding of menu and cooking methods, such as using knives, stove, fryer, steamer and oven. Must be reliable and have a good attendance record Ability to work in a team environment and communicate effectively Must be able to follow all health and safety policies and procedures. Must be able to function in the primary chef, secondary chef and sushi end stations. Physical Requirements and Job Conditions Ability to stand and walk continually throughout the entire shift Ability to lift, carry, and stack items weighing up 50 lbs. Ability to bend, stoop and reach while carrying items up to 50 lbs. Exposure to extreme heat, steam, and cold present in a kitchen environment Must have manual dexterity to cut and chop foods and perform other related tasks Other This position is not eligible for telework, flex schedule or additional holidays

The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for flatware, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe, and sanitary facility. Essential Function: Maintain a clean kitchen, properly wash, and sort soiled dishes, and prep food as needed. Keep dish area free of clutter and well organized. Set up dish stations, including dish machines and sinks. Maintain clean/dry floors throughout scheduled shift. Properly wash, stack, and store China, glassware, silverware, cookware, and storage containers. Change water in machines and sinks every two hours, or more often as required by business levels, and properly use chemical dilutions set by EcoLab. Assist in the timely storing of food deliveries. Maintain trash cans throughout shift and remove full trashcans and boxes at the end of each shift. Maintain the dry storage area and the organization of storage shelves. Follow the posted daily dish cleaning duties. Assist in food prep and any other duties set forth or requested by the chef as needed. Assist in cleaning of service, dining, and pantry areas Complete all other account specified needs under the direction of the assigned kitchen lead. Must be able to read labels on chemicals. Knowledge of workplace safety procedures. Ability to maintain professional demeanor in high-stress situations. Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Control Precision - The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Integrity - Job requires being honest and ethical. Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. Public Safety and Security Qualifications Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. 90% Standing 50% Walking 0% Sitting 50% Talking 75% Hearing/Listening 50% Using Hands to Finger... 50% Reaching with Hands and Arms 5% Climbing or Balancing 15% Stooping, Kneeling... 25% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 10% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Job DescriptionBenefits: Dental insurance Flexible schedule Health insurance Paid time off Are you looking to grow in the restaurant industry? Do you have strong leadership and culinary skills? If so, we have the position for you! Crossroads Restaurant Group is the parent company for Oswego Grill and Copper River Restaurant. We currently have four Oswego Grill locations in the Portland Metro Area. We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. With the fast expansion of the company, there are many long-term growth opportunities. Example of Sous Chef Tasks: Monitor food preparation for quality and accuracy. Maintain food and labor cost goals. Ensure smooth timing of food preparation and delivery of food to guests. Facilitate communication between front of house and back of house. What We Offer: Paid Vacations Meal Discounts Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Personal Days Bonus based on results Safety Commitment: At Crossroads, we are committed to providing a safe work environment for our team. Our goal is to exceed governmental safety requirements by offering continual safety training, enforcing regulations, and focusing on injury prevention. Who We Are: The Crossroads brand continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, The answer is yes! Whats the question? While we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. Job Type: Full-time Experience level: 2 years Shift: 10 hour shift 8 hour shift Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Work setting: Bar Fine dining restaurant Work Location: In person License/Certification: Food Handler Certification (Required)

TITLE: Pastry Sous Chef LAST UPDATED: August 30, 2022 DIVISION: Guest Services DEPARTMENT: Food & Beverage REPORTS TO: Pastry Chef FLSA STATUS: Exempt COMP LEVEL: 10 ________________________________________________________________ Summary: The Pastry Sous Chef assists with overseeing, the daily production of the Pastry Kitchen, including training, supervising and actively participating in all the ordering and production to maintain SMGI's highest standards and quality. The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description. Essential Job Functions: * Produce baked goods including breads, pies, cakes, mousses and Danishes. * Assists in Supervising and training staff on all products according to recipes and specifications. * Plans and assigns work and makes recommendations to the Pastry Chef. * Orders supplies and ensures they are properly rotated and stocked * Prepares displays and products for special events according to BEO's and in conjunction with the Pastry Chef. * Performs other duties and assignments as needed. Spirit Mountain Standards: * Delivers Spirit Mountain's Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI's Pride Values, Brand Promise, and Business Vision. * Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations, and Title 31 Regulation requirements. Supervisory Responsibilities: * Assists in the training and scheduling of employees assigned to the Pastry Kitchen. * Carries out supervisory responsibilities in accordance with the organizations' policies and applicable laws and in alignment with SMGI's Pride Values, Brand Promise, and Business Vision. * Assists with Plans, assigns, and directs daily work; rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests. * Ensures the hiring, training, promoting, assigning, disciplining and discharging of employees are in accordance with Tribal Law, including without limitation, the Tribal Employment Rights Ordinance (TERO). Required Knowledge of: * Principals, practices and methods of baking and pastry production. * Ability to compute recipes and make adjustments according to volume and/or forecasted trends. * Principles of safety and sanitation in a bake shop or pastry kitchen environment. * Demonstrated knowledge of working with equipment needed for producing a high volume of baked goods, included mixers, ovens and ranges as well as a general understanding of daily maintenance and sanitation necessary to keep equipment in sound working order. * Computer software applications, such as Word, Excel and Outlook. * Budget preparation, bid and purchasing procedures, and expense control. * Interpersonal skills using tact and diplomacy. Required Skill in: * Planning, coordinating, and preparing products for daily use and special events as required. * Effectively supervising, leading, and delegating tasks and authority. * Maintaining equipment in a safe and sanitary condition. * Operating computer hardware and software. * Communicating both orally and in writing. * Establishing and maintaining effective working relationships with others. Education, Experience, Licenses, Registrations, and Certifications: * Associate's Degree in culinary arts or a related field, and three (3) years high volume cooking experience, six (6) months supervisory experience, or equivalent combination of education, training and experience. * Supervisory skills in a high-volume bake shop or pastry kitchen operation is preferred. * Low Security gaming license issued by the Grand Ronde Gaming Commission. * Must have up to date/current ServSafe Food Manager Certificate * Must be at least 18 years of age. * Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of, or receive, certain health vaccinations. Environmental Factors and Conditions/Physical Requirements: * Work is performed primarily in a kitchen environment, with occasional exposure to outside environments with varying temperatures and possible adverse weather conditions, and/or in gaming environments with loud noise and possible exposure tobacco smoke. * Work is subject to standing, sitting, walking, bending, reaching, kneeling, and lifting up to 50 pounds. Equipment and Tools Utilized: * Equipment utilized includes standard kitchen equipment, plus large mixers and ovens designed for high production environments.

Love What You Do, Everyday. Picture this: Going to work and stepping into 1800 acres of natural beauty, amid the rolling hills and rugged high desert of Central Oregon. Each day, you're surrounded by panoramic views of the towering Cascade Peaks while being a part of a passionate, award-winning hospitality team. Working alongside other top-of-their-game individuals, you'll be dedicated to delivering, creating, and celebrating extraordinary guest experiences in an awe-inspiring setting. The Perks The views are pretty incredible. So are the people who work here. Our team truly is the heart and soul of Brasada Ranch, and they're the reason we are ranked as the #8 Best Resort in the United States by Conde Nast Traveler'. We know our people are instrumental to our success, so we offer competitive pay, great staff perks, and a culture that encourages fulfillment at work and in life. That's why Brasada Ranch is proud to offer our employees the following benefits: ● Medical, Dental and Vision company sponsored benefit package available to full-time employees ● 401k with company match ● Tuition reimbursement program ● Free golf privileges ● Seasonal Family Pass to the athletic center ● Employee discounts at all restaurants, spa services, and retail ● One complimentary trail ride with Brasada Trails Not to mention, a variety of company-wide celebrations, like our end-of-season bash, holiday party, and scramble golf tournament/BBQ. Plus, a few generous raffles thrown in for good measure. Role Description Our Lead Cooks are relied upon to work at any and all of our amazing F&B outlets on property. The Lead Cook will assist with menu creation, daily specials and rotating seasonal menu options. The Lead Cook will provide supervision over preparation, flavoring and the cooking process. The Lead Cook will also assist with ordering food supplies and equipment, making schedules, setting prices, organizing records and tracking cost percentages. To be successful in this position, you must have work ethic and attention to detail that is required to consistently produce high quality culinary creations for our members and guests. You will need the motivation and drive to learn and grow in your position and be an integral member of a team that strives to be better each and every day. General Responsibilities · Understands and follows all policies and procedures. · Sets up station according to restaurant guidelines. · Prepares all food items as directed in a sanitary and timely manner. · Meets or exceeds industry standards for the preparation, serving and storing of food. · Prepares meals according to the recipe in a regular and consistent manner. · Assigns cleaning Duties as needed. · Ensure that all food preparation is completed for the next shift. · Accurately completes the daily, weekly and monthly cleaning lists. · Assists with training of kitchen personnel. · Records production and waste on a regular and consistent basis. · Assists with accurate counting of inventory. · Assists with scheduling if direction. · Assists with menu creation and daily specials. · Assists with supervision of kitchen staff and quality of food items prepared. · Takes an interest and initiative in the development of the culinary team. · Willingness to be open to learning and growing. · Interpersonal skills to work as an integral part of a team. · Presents self in a highly professional manner to others and understands that honesty and ethics are essential. · Perform additional responsibilities and duties as assigned. Skills/Traits · Must have 2 years' experience managing a full service kitchen. · Must have knowledge of food preparation, sanitation standards and inventory and control systems. · Must be able to lead, direct, budget and schedule staff and resources. · Food Handlers permit required. · Excellent verbal communication skills to interact effectively with guests, owners and co-workers. · Must be flexible with schedule and have the ability to work nights, weekends and holidays. · Be able to work in a standing position for long periods of time (up to 8 hours). · Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.

Breitenbush Hot Springs is seeking Lead / Prep Cook to fill in on our existing vegetarian kitchen team. The Fill-In Lead/Prep Cook position has variable hours -- fill-in staff covers for regular staff when they are out on leave or when we need extra support for special events. Fill-in stints last anywhere from two days to three months, depending on your availability and our need. Our fill-in staff is vital to the success of the food service we provide to our guests! This position starts immediately and reports to the Breitenbush Kitchen Team Coordinators. Fill-In Prep/Lead Cook Job Responsibilities: Sets up and stocks food items and other necessary supplies Prepares food items by cutting, chopping, mixing, and preparing sauces Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage Cleans and sanitizes cooking surfaces and supplies during shift Performs inventory checks and completes food storage logs Fill-In Prep/Lead Cook Qualifications/Skills: Basic written and verbal communication skills Organizational skills Accuracy and speed in executing tasks Ability to work as a team member Follows directions and instructions One year of experience as a prep cook and/or restaurant worker Food Handlers Card Compensation & Benefits: Starting wage of $15.05/hour ... AND ... Co-op provided housing and utilities at hot springs retreat center while working Wellness leave accruals High speed internet Guest privileges for fill-in staff working for 7+ days Organic vegetarian meals are provided Discounted massages Household items provided (Dr. Bronner's soap, toilet paper, etc) Community living in the Cascade Mountains Use of hot springs, sauna, yoga, wellness programs and more Commute to work across a footbridge that spans the Breitenbush River *Benefits are subject to change based on the needs of the Cooperative Breitenbush Hot Springs is an Equal Opportunity Employer. Breitenbush does not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, sexual orientation, marital status, disability, genetic information, age, retaliation, parental status, military service, or association with a protected class.

Lead CookLocation: MOLALLA RIVER SCHOOL DISTRICT 35 - 34560001Workdays/shifts: Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process. Employment Type: Full-time Pay Range: $17. 50 per hour - $25. 79 per hour Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Lead Cook at Sodexo, you are a team player and food waste reducer. You'll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. Responsibilities include:Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, may include Breakfast, Lunch, Dinner, and Special/Catered Events. Read and follow basic recipes and/or product directions for preparing various food items May prepare food and serve customers at an a la carte and/or operate a grill station May support management in the daily oversight of key functions and employees during the normal course of business Attends work and shows for scheduled shift on time with satisfactory regularity Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring:Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. 3 - 4 years of related work experience preferred Link to full Job description What We Offer: Flexible and supportive work environment, so you can be home for life's important moments. Access to ongoing training/development and advancement opportunities to turn your job into a career Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process. Who we are: At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Should you need assistance with the online application process, please complete this form.

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Ship Experiene REQUIRED + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1324267BR **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.

Join Trillium Family Services - Make a Difference in Young Lives and Families Trillium Family Services is proud of our dedicated team, and we're always looking for compassionate individuals eager to make a real difference in the lives of young people and their families. At Trillium, diversity, equity, and inclusion are at the core of our positive workplace culture. We aim to cultivate a sense of belonging and growth for everyone. Are you ready to help children and families “Build a Brighter Future”? We are guided by the simple yet crucial mission of building brighter futures with children and families. If so, we have an exciting opportunity to join our dedicated dietary team at the Corvallis campus Your Role: As needed responsible for providing the complete preparation, service and cleaning of all items associated with the salad bar and for assisting the cooks. Responsible for preparation and serving of meals for clients and on-duty staff. Starting rate of pay: $18.50/hour + depending on verifiable experience. Schedule: Sunday & Monday 10:30am to 7:00pm, Tuesday through Thursday 6:00am to 2:30pm Varied days/shifts - on-call position About You: Degree not required. Current Food Handler's Card required. One (1+) year experience in preparing and cooking large quantities of food for groups of 50 or more preferred. You are seeking meaningful work and career growth. Good written and verbal communications Great Customer Service Preferred not required: Hospital or Facility Cooking (Batch Cooking) Benefits (not all positions are benefit eligible) 100% Employer Paid Medical, Vision, and Dental for Full Time Employees 401k retirement plan matches - up to %6 match Growth | Career track, continuing education, and professional development Generous Vacation and Sick Leave Free meals while on duty! And more! To take a behind-the-scenes look at our programs please visit our website at ************************ Create a meaningful impact in the lives of others! Your journey to making a difference with Trillium Family Services starts now! Pay Equity: Please be advised that the pay range listed for this position is intended to provide general guidance on the earning potential for the role. However, actual compensation will be determined by the Oregon Equal Pay Law, which will take into account factors such as the candidate's relevant experience and education. Candidates should expect that initial offers will be made within the listed pay range and may not be at or near the top of the range. For physical demands of position, including vision, hearing, repetitive motion, and environment, contact the HR department. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising client care. Consideration of candidates is ongoing, and position may close after 3 business days of posted opportunity. Please contact the Human Resources Department if you need accommodation to review the information and/or complete the application process Trillium Family Services is a drug-free workplace . All final applicants will be subject to a criminal record identification check pursuant to ORS 181.536.727.537 and agency policy. We are an Equal Opportunity Employer and Service Provider and support culturally linguistically diverse governance, leadership, and workforce.

Benefits: Dental insurance Flexible schedule Health insurance Paid time off Are you looking to grow in the restaurant industry? Do you have strong leadership and culinary skills? If so, we have the position for you!Crossroads Restaurant Group is the parent company for Oswego Grill and Copper River Restaurant. We currently have four Oswego Grill locations in the Portland Metro Area.We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. With the fast expansion of the company, there are many long-term growth opportunities. Example of Sous Chef Tasks: Monitor food preparation for quality and accuracy. Maintain food and labor cost goals. Ensure smooth timing of food preparation and delivery of food to guests. Facilitate communication between front of house and back of house. What We Offer: Paid Vacations Meal Discounts Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Personal Days Bonus based on results Safety Commitment:At Crossroads, we are committed to providing a safe work environment for our team. Our goal is to exceed governmental safety requirements by offering continual safety training, enforcing regulations, and focusing on injury prevention. Who We Are:The Crossroads brand continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, “The answer is yes! What's the question?” While we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. Job Type: Full-time Experience level: 2 years Shift:10 hour shift8 hour shift Day shift Night shift Weekly day range: Monday to FridayWeekends as needed Work setting:BarFine dining restaurant Work Location: In person License/Certification: Food Handler Certification (Required) Crossroads Restaurant Group (CRG), founded by David and Christie Burnett along with Brent and Kathy Gabriel, brings decades of combined experience to the restaurant industry. Since opening its flagship restaurant, Oswego Grill, in Lake Oswego, Oregon, in 2009, CRG has expanded to multiple locations, offering upscale elegance at casual prices with a focus on scratch-made dishes and exceptional hospitality. Join us in creating unforgettable dining experiences.

Summary: Supervises and coordinates the activities of the cooking staff within a high volume casino food operation (including but not limited to Deli, Employee Dining Room, Restaurant/Lounge, Banquets & multiple Casual Dining venues). The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description. Essential Job Functions: * Supervises,and monitors daily operations within assigned food area; ensures quality of food and appropriate staffing levels. * Prepares schedules for employees including work shifts, lunches and breaks. Ensures area is properly staffed. * Monitors activities of other staff and provides instructions in the finer points of cooking; follows general standards per the department and position; trains new employees and monitors training by training buddies. * Performs or assists other staff in performing duties, such as cooking, carving meat, preparing dishes and sauces and/or cleaning areas. * In association with the Executive Chef, plans and develops menus. * Tests new products and recipes and reviews kitchen operations for improvements in the food production area. * Conducts standard operating training for kitchen personnel, including sanitation and food production. * Calculates food costs for restaurant menus; maintains costs control records; reviews food and labor costs with the Executive Chef and/or the Food & Beverage Manager. * Monitors guest satisfaction of food; resolves any problems that occur during assigned shift. * Performs administrative duties such as assisting with interviewing and performance evaluations, preparing memos, documents and reports, and reviews food and labor costs with the Executive Chef and/or Food and Beverage Manager. * Requisitions supplies, prepares inventories as requested, tracks products delivered and ensures proper billing of items. * Completes HACCP reports, monitors time and temperature recording. Spirit Mountain Standards: * Delivers Spirit Mountain's Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI's Pride Values, Brand Promise and Business Vision. * Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Regulation Chapter 5 requirements. * Follows all Corporate and departmental safety policies and procedures. Supervisory Responsibilities: * Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws and in alignment with SMGI's Pride Values, Brand Promise and Business Vision. * Interviews and trains employees. * Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests. * Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies. Required Knowledge of: * Standard menu and recipe planning and development. * Principles, practices, and processes of food preparation and delivery. * Principles, practices, and processes of safe food handing. * Principles, practices, and processes of inventory control and ordering systems. * Methods and strategies of calculating and monitoring food production costs. * Computer hardware and software applications. * Supervisory principles, practices and methods. Required Skill in: * Preparing food, food products, and menus. * Testing and creating new recipes. * Recognizing and correcting situations that are unhealthy or may lead to poor guest * Monitoring and providing guest * Operating computer hardware and software applications. * Supervising, leading, and delegating tasks and authority. * Communicating both orally and in writing. * Establishing and maintaining effective working relationships with others. Education, Experience, Licenses, Registrations, and Certifications: * Associate's Degree in culinary arts or a related field, and three (3) years high volume cooking experience, one (1) year supervisory experience, or equivalent combination of education, training and experience. * Low security gaming license issued by the Grand Ronde Gaming Commission. * Must have up to date/current ServSafe Food Manager Certificate * Must be at least 21 years of age. Environmental Factors and Conditions/Physical Requirements: * Work is performed in a food service environment with routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals. * Subject to high levels of noise. * Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling and lifting up to 50 pounds. * Work is subject to frequent use of hands and arms to finger, handle, feel and reach. Equipment and Tools Utilized: * Equipment utilized includes personal computer, standard office equipment, hand tools used in the preparation and processing of food including ovens, burners, broilers, deep fryers, pots, pans, skillets, slicers, steamers, mixers, food processors, knives and other cooking utensils, telephones and two-way radios.

Job Description Love What You Do, Everyday. Picture this: Going to work and stepping into 1800 acres of natural beauty, amid the rolling hills and rugged high desert of Central Oregon. Each day, you're surrounded by panoramic views of the towering Cascade Peaks while being a part of a passionate, award-winning hospitality team. Working alongside other top-of-their-game individuals, you'll be dedicated to delivering, creating, and celebrating extraordinary guest experiences in an awe-inspiring setting. The Perks The views are pretty incredible. So are the people who work here. Our team truly is the heart and soul of Brasada Ranch, and they're the reason we are ranked as the #8 Best Resort in the United States by Conde Nast Traveler'. We know our people are instrumental to our success, so we offer competitive pay, great staff perks, and a culture that encourages fulfillment at work and in life. That's why Brasada Ranch is proud to offer our employees the following benefits: ● Medical, Dental and Vision company sponsored benefit package available to full-time employees ● 401k with company match ● Tuition reimbursement program ● Free golf privileges ● Seasonal Family Pass to the athletic center ● Employee discounts at all restaurants, spa services, and retail ● One complimentary trail ride with Brasada Trails Not to mention, a variety of company-wide celebrations, like our end-of-season bash, holiday party, and scramble golf tournament/BBQ. Plus, a few generous raffles thrown in for good measure. Role Description Our Lead Cooks are relied upon to work at any and all of our amazing F&B outlets on property. The Lead Cook will assist with menu creation, daily specials and rotating seasonal menu options. The Lead Cook will provide supervision over preparation, flavoring and the cooking process. The Lead Cook will also assist with ordering food supplies and equipment, making schedules, setting prices, organizing records and tracking cost percentages. To be successful in this position, you must have work ethic and attention to detail that is required to consistently produce high quality culinary creations for our members and guests. You will need the motivation and drive to learn and grow in your position and be an integral member of a team that strives to be better each and every day. General Responsibilities · Understands and follows all policies and procedures. · Sets up station according to restaurant guidelines. · Prepares all food items as directed in a sanitary and timely manner. · Meets or exceeds industry standards for the preparation, serving and storing of food. · Prepares meals according to the recipe in a regular and consistent manner. · Assigns cleaning Duties as needed. · Ensure that all food preparation is completed for the next shift. · Accurately completes the daily, weekly and monthly cleaning lists. · Assists with training of kitchen personnel. · Records production and waste on a regular and consistent basis. · Assists with accurate counting of inventory. · Assists with scheduling if direction. · Assists with menu creation and daily specials. · Assists with supervision of kitchen staff and quality of food items prepared. · Takes an interest and initiative in the development of the culinary team. · Willingness to be open to learning and growing. · Interpersonal skills to work as an integral part of a team. · Presents self in a highly professional manner to others and understands that honesty and ethics are essential. · Perform additional responsibilities and duties as assigned. Skills/Traits · Must have 2 years' experience managing a full service kitchen. · Must have knowledge of food preparation, sanitation standards and inventory and control systems. · Must be able to lead, direct, budget and schedule staff and resources. · Food Handlers permit required. · Excellent verbal communication skills to interact effectively with guests, owners and co-workers. · Must be flexible with schedule and have the ability to work nights, weekends and holidays. · Be able to work in a standing position for long periods of time (up to 8 hours). · Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. Job Posted by ApplicantPro