Executive chef jobs in Arkansas - 140 jobs

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

Job Description Salary: Other Forms of Compensation: Pay Grade: 12 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Performs other duties as assigned Qualifications: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1469658 Morrison Healthcare Joshua Ryan Keith [[req_classification]]

Job Description Other Forms of Compensation: At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with Chartwells Higher Education programs and guidelines. Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Performs other duties as assigned Qualifications: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1488671 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day. ** Sodexo is seeking a dynamic and experienced Executive Chef 1 at Jefferson Regional Medical Center located in Pine Bluff, Arkansas. Pine Bluff is less than one hour from Little Rock, Arkansas. Jefferson Regional Medical Center is a 471-bed hospital with a cafeteria offering an action station and Sodexo's Simply to Go program, traditional patient trayline and catering. What You'll Do manage the daily food production including production planning and controls; ensure Sodexo Culinary Standards including recipe compliance and food quality; manage food costing, controls and compliance; develop menus and manage inventory; have high expectations for customer service and quality of food; have the ability and willingness to develop and train front-line employees; have a passion for food and innovation; have knowledge of special diets and allergens; and knowledge of Sodexo Food Management System (FMS) is preferred. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring have a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; previous experience working in a high-volume facility; and strong management skills. 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. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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

Morrison Healthcare Salary: Other Forms of Compensation: Pay Grade: 12 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Complies with federal, state and local health and sanitation regulations and department sanitation procedures * Performs other duties as assigned Qualifications: * A.S. or equivalent experience * Three to five years of progressive culinary/kitchen management experience * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1469658 Morrison Healthcare Joshua Ryan Keith [[req_classification]]

Job Title: Executive Chef Our client is currently seeking two talented individuals to become Executive Chefs for our clients Forbes rated fine dining restaurants. An individual could be successful if they possess the following. ESSENTIAL DUTIES AND RESPONSIBILITIES The Executive Chef is responsible for assisting the Property Executive Chef in the daily operations of the kitchen, and provides leadership and direction to kitchen personnel including all cooks and dishwashers. Ensures that all recipes, food preparations, and presentations meet specifications and quality. Always presents a friendly and professional image at the Hotel/Casino. The following and other duties may be assigned as necessary: • Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. • Maintains strict confidentiality in all departmental and company matters. • Provides impeccable guest service to all guests • Oversees all food storage preparation and production • Ensures that the proper amounts of food have been prepared in accordance with the production sheets. • Trains all line cook employees the skills required of their specific position, including but not limited to: the use and care of the equipment, the use of knives and other culinary tools. • Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. • Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance. • Verifies that kitchen staff follows all recipes and portion servings correctly. • Ensures that kitchen, dish, and storage areas are clean and organized. • Places food and supply orders as needed. • Receives orders and verifies invoices and ensures quality and freshness of merchandise. • Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction. • Ensures optimum staffing levels by coordinating the schedules of the staff. • Maintains a safe, orderly and sanitized kitchen. • Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality. • Achieves financial objectives by monitoring labor and food costs to budgetary requirements. • Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures. • Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. • Instrumental in organizing an efficient flow of production. Checks all daily events, delegates and follows up. • Maintains menus and food quality up to standards. • Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. • Directs activities to one or more workers assisting with preparing and serving meals. • Completes required daily financial tools and reports. • Follows established procedures and policies of the Client. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. • Associates Degree in Culinary Arts or related field preferred. • Minimum of four years culinary cooking experience in a multiple food venue environment preferred. • One year in a supervisory capacity. • Experience in a full-service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred • Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety • Must be able to handle several projects and tasks at the same time. • Must be able to perform the physical job duties of all Food & Beverage team members. • Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. • Manages work procedures and expedites workflow. • Provides coaching and counseling to team members. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS • Employee must be able to qualify for licenses and permits required by federal, state and local regulations. • Must possess a valid driver's license and have acceptable driving history as determined by The Client. 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 job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Employee could be exposed to an environment containing unrestricted second-hand tobacco smoke. The employee will be subjected to varied light levels and excessive noise. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Department: Dining Status: Part-Time 27.5 hours/week 6:30am-12:00 pm APPLY NOW

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Thank you for your interest in becoming part of the Oaklawn Team. We have an extraordinary legacy. We are a family with strong core values, providing a new level of excitement for our guests and Team Members as we aspire to be Arkansas' Employer of Choice. We are currently seeking a talented individual to become a Racing Chef. An individual could be successful if they possess the following. ESSENTIAL DUTIES AND RESPONSIBILITIES The Chef is responsible for assisting the Chef in the daily operations of the racing kitchens (Main, Jockey Club, Carousel, etc.) and provides leadership and direction to kitchen personnel including all cooks and dishwashers. Ensures that all recipes, food preparations, and presentations meet specifications and quality. Always presents a friendly and professional image at Oaklawn. The following and other duties may be assigned as necessary: Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Maintains strict confidentiality in all departmental and company matters. Provides impeccable guest service to all guests Assists the Chef with overseeing all food storage preparation and production Ensures that the proper amounts of food have been prepared in accordance with the production sheets. Trains all line cook employees the skills required of their specific position, including but not limited to: the use and care of the equipment, the use of knives and other culinary tools. Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance. Verifies that kitchen staff follows all recipes and portion servings correctly. Ensures that kitchen, dish, and storage areas are clean and organized. Places food and supply orders as needed. Receives orders and verifies invoices and ensures quality and freshness of merchandise. Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction. Ensures optimum staffing levels by coordinating the schedules of the staff. Maintains a safe, orderly and sanitized kitchen. Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality. Achieves financial objectives by monitoring labor and food costs to budgetary requirements. Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures. Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. Instrumental in organizing an efficient flow of production. Checks all daily events, delegates and follows up. Maintains menus and food quality up to standards. Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. Directs activities to one or more workers assisting with preparing and serving meals. Completes required daily financial tools and reports. Follows established procedures and policies of the Oaklawn Racing Casino Resort. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. Associates Degree in Culinary Arts or related field preferred. Minimum of four years culinary cooking experience in a multiple food venue environment preferred. One year in a supervisory capacity. Experience in a full-service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety Must be able to handle several projects and tasks at the same time. Must be able to perform the physical job duties of all Food & Beverage team members. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. Manages work procedures and expedites workflow. Provides coaching and counseling to team members. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Employee must be able to qualify for licenses and permits required by federal, state and local regulations. Must possess a valid driver's license and have acceptable driving history as determined by Oaklawn Jockey Club. OAKLAWN IS AN EQUAL OPPORTUNITY EMPLOYER. It is Oaklawn's intent to provide a drug-free, healthy, safe and secure environment for our Team Members. All applicants must complete a pre-employment drug screen and background check.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Information Schedule: 6am-5:30pm; Rotating Weekend Schedule Benefits: 100% Company paid employee Medical, Dental, Life Insurance & short-term disability insurance; Paid time off available after 90 days of employment Must be at least 21 years of age **This position does require a very thorough/strict background check** Position Summary Tiger Correctional Services is looking for a kitchen supervisor to oversee and administer food service operations and ensure health & sanitation standards are in compliance with company and jail policy and federal, state and local law. This a full-time, non-exempt, entry level position. Paid training is provided. Responsibilities Prepare meals in accordance with established recipes & menus. Maintain sanitary & safe conditions and equipment to comply with federal & state standards. Assign & oversee the work of facility-provided labor. Conduct daily inventory and maintain tracking logs. Responsible for kitchen stock levels and reorders. Perform quality checks as required. Establish a professional work relationship with company employees, jail administration and facility-provided labor while upholding our company values. Responsible for compliance & administration of all security procedures identified by the company and jail administration. Performs other duties as assigned or required. Skills Excellent cooking skills Dependable and able to meet deadlines. Adhere to Tiger Correctional safety policies and procedures, including proper food safety and sanitation. Ability to work well with others and have good oral and written communication skills, as well as the ability to read. Good computer skills, including experience with Microsoft Excel Spreadsheets. Physical requirements include standing 3-4 hours at a time and frequent lifting of 15 to 30 pounds. Must have the ability to perform basic math of addition, subtraction, multiplication, and division. Remote work is not allowed. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, disability, veteran status, age, marital status, pregnancy, genetic information, or other legally protected status. Background check and drug screen is required to ensure applicant meets all eligibility requirements for the assigned customer/location.

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

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities * Ensures culinary production appropriately connects to the Executional Framework * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards * Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food production techniques * Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved * Reward and recognize employees * Plan and execute team meetings and daily huddles * Complete and maintain all staff records including training records, shift opening/closing checklists and performance data * Develop and maintain effective client and guest rapport for mutually beneficial business relationships * Interact directly with guests daily * Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food and labor targets * Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends * Ensure efficient execution and delivery of all culinary products in line with the daily menu * Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items * Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards * Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used * Full knowledge and implementation of the Food Framework * Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase * Ensure proper equipment operation and maintenance * Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Little Rock

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

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

We are seeking a talented and passionate Sushi Chef to join our culinary team. The ideal candidate will have a strong background in sushi preparation and a keen eye for detail. As the Sushi Chef, you will be responsible for creating high-quality sushi dishes that not only meet but exceed our customers' expectations. Your culinary expertise will play a vital role in enhancing our menu offerings and providing an exceptional dining experience. Duties Prepare and present sushi dishes according to traditional Japanese techniques and recipes. Ensure all food handling and preparation meets health and safety standards. Assist in catering events by preparing sushi platters and providing exceptional service to clients. Maintain cleanliness and organization of the sushi station, including proper storage of ingredients. Monitor inventory levels of sushi ingredients and communicate needs to management for timely replenishment. Qualifications Experience as a Sushi Chef or in a similar culinary role, with expertise in food preparation and handling. Strong knowledge of Japanese cuisine, particularly sushi-making techniques. Ability to work efficiently in a fast-paced environment while maintaining high standards of quality. Excellent knife skills and attention to detail in presentation. Familiarity with catering services is a plus, as well as experience in menu planning. Strong communication skills and the ability to work collaboratively within a team setting. A passion for culinary arts and commitment to continuous learning within the field. Requirements WORKING ENVIRONMENT AND PHYSICAL DEMANDS This is a full-time position. Days and hours of work are expected to fluctuate significantly between the operating hours of the location. The position operates in a professional restaurant environment and the incumbent, in the course of performing this position, spends time writing, typing, speaking, listening, driving, seeing (such as close, color and peripheral vision, depth perception and adjusted focus), standing, sitting, walking, and reaching. The incumbent operates all standard office equipment, motor vehicles, and mobile phones. The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Salary Description $14 - $18

Kitchen Supervisor #: 22092395 Salary: $39,171 Grade: SGS03 Job Duties: The assignment of supervisory duties is determined by the hiring agency's operational needs. Non-supervisory roles will serve as senior technical experts. Supervise kitchen staff, including cooks and food prep workers, ensuring adherence to recipes, cooking procedures, and food safety regulations. Manage kitchen operations, including food preparation, cooking, and plating of meals, ensuring quality and consistency. Ensure kitchen equipment is functioning properly and arrange for repairs or maintenance as needed. Monitor food storage and inventory, ensuring that food is stored at proper temperatures and used within safety guidelines. Conduct regular safety and sanitation checks in the kitchen to ensure compliance with regulations. Supervises staff by interviewing, recommending staff for hire/fire, assigning and reviewing work, counseling, and evaluating the performance of incumbents. Assists in taking inventories; maintains records on food cost and food waste. Assists with budget tracking, expense reporting, and revenue monitoring. Ensure compliance with Arkansas food safety, alcohol service, and labor laws. Train kitchen staff on proper cooking techniques, safety protocols, and food storage practices. Assist in menu planning and portion control to minimize waste and ensure cost-effective meal service. Ensure that all food preparation areas are clean, organized, and ready for use. KAS: Expertise in food preparation, cooking methods, and kitchen operations. Knowledge of food safety, sanitation, and health regulations. Ability to supervise and train kitchen staff effectively. Strong organizational and time-management skills to maintain kitchen efficiency. Problem-solving skills to address issues with food preparation, staff performance, or kitchen equipment. Experience with point-of-sale systems, cash registers, and computer programs is required. Strong communication skills for working with kitchen staff and other departments. Be able to lift and carry at least 50 pounds upstairs, and stand on feet at least 5 hours a day. Must pass a background check. Minimum Qualifications: At least three years of experience in a kitchen or food preparation environment, with at least one year in a leadership capacity. Satisfaction of the minimum qualifications, including years of experience and service, does not entitle employees to automatic progression within the job series. Promotion to the next classification level is at the discretion of the department and the Office of Personnel Management, taking into consideration the employee's demonstrated skills, competencies, performance, workload responsibilities, and organizational needs. Position is eligible for full benefits package including health and life insurance, retirement, paid holidays, and annual and sick leave. EOE/AA/ADA Women and minorities encouraged to apply. Applications accepted online only: ****************************** The Arkansas Department of Parks, Heritage and Tourism has three major divisions: Arkansas State Parks, Arkansas Heritage and Arkansas Tourism. Arkansas State Parks manages 52 state parks and promotes Arkansas as a tourist destination for people around the country. Arkansas Heritage preserves and promotes Arkansas's natural and cultural history and heritage through four historic museums and four cultural preservation agencies. Arkansas Tourism improves the state's economy by generating travel and enhancing the image of the state. Position Information Job Series: Food Service - Career-path Classification: Kitchen Supervisor/Expert Class Code: TFS05P Pay Grade: SGS03 Salary Range: $39,171 - $57,973 Job Summary The Kitchen Supervisor/Expert oversees the kitchen staff and ensures that food is prepared according to established health and safety standards. This position provides guidance and leadership to kitchen staff, ensuring that cooking, cleaning, and storage protocols are followed meticulously. The Kitchen Supervisor/Expert plays a key role in maintaining the efficiency of kitchen operations. Primary Responsibilities The assignment of supervisory duties is determined by the hiring agency's operational needs. Non-supervisory roles will serve as senior technical experts. Supervise kitchen staff, including cooks and food prep workers, ensuring adherence to recipes, cooking procedures, and food safety regulations. Manage kitchen operations, including food preparation, cooking, and plating of meals, ensuring quality and consistency. Ensure kitchen equipment is functioning properly and arrange for repairs or maintenance as needed. Monitor food storage and inventory, ensuring that food is stored at proper temperatures and used within safety guidelines. Conduct regular safety and sanitation checks in the kitchen to ensure compliance with regulations. Supervises staff by interviewing, recommending staff for hire/fire, assigning and reviewing work, counseling, and evaluating the performance of incumbents. Assists in taking inventories; maintains records on food cost and food waste. Assists with budget tracking, expense reporting, and revenue monitoring. Ensure compliance with Arkansas food safety, alcohol service, and labor laws. Train kitchen staff on proper cooking techniques, safety protocols, and food storage practices. Assist in menu planning and portion control to minimize waste and ensure cost-effective meal service. Ensure that all food preparation areas are clean, organized, and ready for use. Knowledge and Skills Expertise in food preparation, cooking methods, and kitchen operations. Knowledge of food safety, sanitation, and health regulations. Ability to supervise and train kitchen staff effectively. Strong organizational and time-management skills to maintain kitchen efficiency. Problem-solving skills to address issues with food preparation, staff performance, or kitchen equipment. Strong communication skills for working with kitchen staff and other departments. Minimum Qualifications At least three years of experience in a kitchen or food preparation environment, with at least one year in a leadership capacity. Satisfaction of the minimum qualifications, including years of experience and service, does not entitle employees to automatic progression within the job series. Promotion to the next classification level is at the discretion of the department and the Office of Personnel Management, taking into consideration the employee's demonstrated skills, competencies, performance, workload responsibilities, and organizational needs. Licensure/Certifications Must obtain and maintain ServSafe Food Manager Certification within six months of hire. OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE. The State of Arkansas is committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, pregnancy, age, disability, citizenship, national origin, genetic information, military or veteran status, or any other status or characteristic protected by law. Nearest Major Market: Texarkana

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company's standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor will work with the Management team on scheduling kitchen staff based projected attendance and production needs. The Kitchen Supervisor will oversee the production and delivery of food to concession, picnic and premium locations. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $16.00-$20.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 17, 2026. Responsibilities Responsible for coordinating and supervising the work of kitchen staff. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory and ordering. Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with General Manager and Catering Manager to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility recommended. Previous experience working in a supervisory capacity in a kitchen required. Ability to supervise kitchen staff. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to plan and multi-task to execute prodution needs in a calming fashion. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.