Executive chef jobs in Arkansas

Job Description Executive Chef - Rogers, Arkansas Gecko Hospitality is now searching for an experienced and motivated Executive Chef in the Rogers area! The ideal Executive Chef is a detail-oriented, communicative, and visionary leader who excels in culinary excellence, team development, and back-of-house management. About The Company: Our mission is to empower our people, enrich the community, and provide exceptional hospitality. This is achieved through internal collaboration, where team members come together to innovate and improve experiences for everyone involved. At its core, our culture values kindness, respect, and internal hospitality, which guides our interactions. Responsibilities: Detail-oriented and committed to excellence in culinary operations Excellent communication skills to lead and collaborate with the team Accountable for all culinary aspects of the business including recipe and menu development Recruiting, training, and developing a high-performing culinary team Maintaining consistently excellent cuisine and presentation Ensuring team compliance with safety and health standards Managing back-of-house administrative and financial duties Compensation and Benefits: Salary: up to $90,000 Bonus Potential Medical, Dental, Vision and Life Insurance Paid Time Off Short and Long-Term Disability Insurance 401(k) Qualifications: Minimum of 3-5 years current experience as an Executive Chef; steakhouse background strongly preferred High volume background - must have Executive Chef experience in establishments doing over $3 million in sales per year Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Executive Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Must be able to train out of state for this position Apply Now - Executive Chef located in Rogers, Arkansas! For immediate consideration, e-mail your resume to **************************.

Compass One **Salary: $65000-$75000** **Other Forms of Compensation:** **Pay Grade:** [[pay Grade_obj]] **Compass One Healthcare** is a premier healthcare company with 46,000 engaged team members who are focused on delivering quality, value, and exceptional patient experience through specialized services and protocols in more than 1,650 hospital and health system locations in 48 states. Through a combined three-quarters of a century of healthcare experience, Compass One offers seven customer-focused core services: Food and Nutrition, Environmental, Patient Transportation, Laundry & Linen, Healthcare Technology Solutions (Clinical Engineering), Facilities Management, and Ambulatory Services. Compass One is committed to the growth and development of its associates, and its unique Positive ImpressionsTM program features a team of 100-plus Patient Experience Managers dedicated to driving a better experience in each of our hospitals. Also, Compass One's exclusive partnership with Press Ganey leverages rich analytics to better understand how to improve experiences for patients, family, customers, caregivers, and the community. **Job Summary** **Job Summary:** **Working as the Executive Chef,** you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. **Key Responsibilities:** + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, 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. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate **Preferred Qualifications:** + A.S. or equivalent experience + Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + ServSafe certified - highly desirable **Apply to Compass One Healthcare today!** _Compass One Healthcare 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.** Compass One maintains a drug-free workplace. Applications are accepted on an ongoing basis. **Associates at Compass One** **are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (********************************************************************************************** for paid time off benefits information. **Req ID:** **1470063** Compass One MELANIE ATKINS [[req_classification]]

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]]

How You'll Do It Supervise the team in providing best-in-class culinary experiences Coach and develop the team and drive Associate engagement Delegate tasks and work with your team Demonstrate Topgolf's Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring Monitor inventory and purchase product Maintain food and labor costs according to budget, with a full understanding of COGS Select and develop recipes to corporate approval Standardize production recipes to ensure consistent quality Establish presentation technique and maintain quality standards Plan and cost menus for special events, chef choice menus Ensure proper equipment operation and maintenance Oversee safety and sanitation in the kitchen Create action plans to respond to opportunities Communicate and effectively partner with upper management, Home Office Leadership and vendors What We're Looking For Minimum of 8 years in culinary management Proven ability to develop a culinary team Bachelor's degree or related culinary degree preferred Ability to work in a fast paced environment Ability to stand and exert well-paced mobility for the duration of a scheduled shift Ability to stand and walk for extended periods of time Ability to lift items weighing up to 50 lb. Ability to stoop and bend Ability to work in high-temperature conditions (up to 100 degrees) for extended periods of time ADA The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties. EEO Statement Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve. Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law. Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee. Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

Full-time Description HOSPITALITY STARTS HERE... Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests. ALL ROADS LEAD TO YOU... A successful EXECUTIVE CHEF will have 6+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite. As the Executive Chef, you are 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 You'll Do: Create Experiences: Champion of internal hospitality and leading a team to craft dishes that leave last impressions. Inspire Your Team: Nurture and inspire a culture of creativity, collaboration, and innovation. Jump on the Line: Your a hands-on leader and love working in the trenches with the team. Oversee the Business: 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 WHAT YOU NEED: Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week. Experience: Executive Chef (5+ years), background in Steakhouse cuisine, a-la-carte, elevated yet approachable environment Servant Leadership: Dedicated to server others, internally (team-members) and guests. Entrepreneurial Spirit: Hands-on, passion for cooking and not a "clip-board' chef. Scratch Kitchens: Work with local farmers to purchase fresh product and serve quality dishes. Accountability: Strong sense of finances, labor, quality control, and "getting the job done." IRHG PERKS: 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 Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table. Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

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.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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.

Role OverviewLet 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 Domanage 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; andknowledge of Sodexo Food Management System (FMS) is preferred. What We OfferCompensation 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 ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringhave 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; andstrong management skills. Who We AreAt 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 & RequirementsMinimum 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.

Dazzler by Wyndham is now seeking a Ama de Llaves to join our team at Dazzler by Wyndham Buenos Aires Recoleta in Buenos Aires City, Argentina. Propósito Organizar y planificar el trabajo del departamento, supervisar la limpieza y mantenimiento de las habitaciones y áreas públicas del hotel de acuerdo a los estándares establecidos por la cadena, con el objetivo de cumplir con las expectativas de nuestros huéspedes. Principales funciones y responsabilidades * Analizar la ocupación diaria del hotel, coordinar la cantidad de mucamas necesarias en base a la misma y solicitar el personal extra, en caso de ser necesario, con el objetivo de cumplir con los estándares requeridos por la cadena * Supervisar el trabajo del limpieza asignado a las mucamas para asegurar el cumplimiento de los estándares de limpieza requeridos por la cadena * Realizar pedidos de mercadería (artículos de limpieza, frigobar, etc.) para mantener abastecido el sector y cumplir con el trabajo diario. Gestiona la lavandería y el inventario de la ropa * Confeccionar planillas de inventarios de blancos y frigobar, llevar adelante el conteo físico de los productos, con el propósito de tener control y asegurar la disponibilidad de los mismos * Planificar horarios mensuales de mucamas para asegurar contar con los recursos humanos necesarios y poder llevar adelante la operación Educación y Experiencia * Graduado secundario + cursos o certificaciones relacionadas con la industria y/o título universitario (no excluyente) * Buen manejo de paquete office * Nivel intermedio de idiomas inglés - se valora conocimientos del idioma portugués * Experiencia mínima de 2 años en posiciones similares * Excelentes habilidades de comunicación * Gran capacidad de organización y trabajo en equipo COMPANY OVERVIEW: Wyndham Hotels & Resorts is the world's largest hotel franchising company by the number of properties with approximately 9,200 hotels across over 95 countries on six continents. Through our network of approximately 872,000 rooms appealing to the everyday traveler, Wyndham commands a leading presence in the hospitality industry. Headquartered in Parsippany, N.J. with offices around the world in London, Shanghai, Buenos Aires, Dubai and more, Wyndham employs more than 2,000 corporate team members worldwide who are dedicated to the Company's mission of making hotel travel possible for all. Supporting thousands of franchisees and a growing global portfolio of 24 hotel brands-think household names like Wyndham, La Quinta, Ramada, Days Inn and Super 8-Wyndham team members are a widespread group of individuals with diverse interests and backgrounds. Our unique Count on Me culture, commitment to flexibility and core values of Integrity, Accountability, Inclusivity, Caring and Fun are just part of what continues to make Wyndham an award-winning best place to work. Job Location: Dazzler by Wyndham Buenos Aires Recoleta, Las Heras 2161, Buenos Aires City, Argentina N/A Employment Status: Full-time Employment Disclaimer In some locations around the world, Wyndham Hotels & Resorts manages hotel properties on behalf of a third party owner. At many of those properties, the Hotel owner is the actual employer, and Wyndham Hotels & Resorts performs recruiting and hiring functions on behalf of the owner. I understand and agree that, by applying through this site, I may be applying for a position with a company other than Wyndham Hotels & Resorts where Wyndham Hotels & Resorts is serving only as the recruiter and will not be my actual employer. What we expect from you You will play an important part in our mission to make travel possible for all by: * Being responsive, respectful and delivering great experiences to our guests, partners and communities. * Foster an inclusive environment where individuals feel empowered to bring their authentic selves to work and share their diverse perspectives. * Bring your best every day and strive to exceed expectations in all you do. What you can expect from us With Wyndham Hotels & Resorts, you can expect a fulfilling career to include: * Growth opportunities through best-in-class training and career development, leadership training, mentorship opportunities and educational support. * Competitive salary and benefits. * Team member benefit programs that focus on nutrition, exercise, lifestyle management, physical and emotional wellness, financial health, and the quality of the environment in which all team members work and live. * A Culture of Diversity & Inclusion - Our inclusive culture infuses different perspectives that reflect our diverse customers and communities around the world. About Wyndham Wyndham Hotels & Resorts is the champion of the everyday traveler. Every day, we work to make hotel travel possible for all. With more hotels than anyone else, we offer the largest and widest collection of hotel experiences in the world. So wherever and however people travel, Wyndham will be there to welcome them. Apply now " Find similar jobs: * * * *

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable 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 based on skill, experience and position. 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.

Job Description We are hiring immediately for a Part Time HOURLY CHEF position. Note: online applications accepted only. Schedule: Part-time schedule; open availability preferred. 6:00am - 2:00pm; days may vary; more details upon interview. Requirement: Culinary School or equal experience *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1445333. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit ********************** Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. Associates at Chartwells K-12 are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.

Job Description 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. Powered by JazzHR rJHeAtw7s9

Job Details Arkansas - Delta Delta Delta - FAYETTEVILLE, AR $21.00 - $23.00 HourlySOUS CHEF 2- University of Arkansas Greek House Chefs Summary/Objective: Assists the Executive Chef to help manage daily kitchen activities such as preparing, seasoning, and cooking dishes, as well as effectively managing kitchen operations when the Executive Chef isn't present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by the Executive Chef. Essential Functions: Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning standards Performs periodic and regular inspections of kitchen to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment. Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members. Oversees and organize kitchen stock and ingredients when Exec isn't present. Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance. Keeps service line prepped and stocked, especially before and during prime operation hours Assists with supervision all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists Executive Chef with any duties or tasks needed. Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Communicates client feedback to chef and upper management as needed. Receives trucks and check for quantity and quality Always keeps a professional working relationship with all vendors, and clients. Abides with all the scheduling and time management protocol as assigned by the Executive Chef or other GHC management. Assists in monitoring scheduling and time management of self- and on-site staff. Wash and clean raw food products; ensure proper rotation in ovens following proper hold time standards for all heated products Stock/restock items online according to specifications Transfers to other worksites as deemed necessary by management Performs other duties as assigned 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 Education and/or Experience: No prior experience or training. 2 years of relevant experience Qualifications Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English Ability to effectively communicate before groups of customers or employees of organization as well as one-on-one interactions. Technology Compliance software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial us mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to judge quality and quantity of raw and cooked items Knowledge of workplace safety procedures High energy and stamina are required Ability to stay calm and work efficiently under pressure Ability to prioritize job duties and manage time effectively Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. 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 Contact With Others - Constant contact with others Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. Certificates, Licenses, Registrations: Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handlers card required (If required in State). Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

At Taher, it's all about the food! We are seeking a talented chef tired of the restaurant grind who wants to bring amazing food to this wonderful school. Are you a culinary creative who believes that healthy food can be exciting? Do you want a job where your meals spark joy, fuel learning, and maybe even convince kids that vegetables aren't the enemy? Then we want you on our team! We are seeking a chef who knows school lunch can be not only nutritious, but exciting and innovative as well. Essential Functions: * Ensuring USDA regulations are followed * Ensuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standards * Managing the ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards * Controlling waste and effectively managing cost and performance to budget * Maintaining a clean, healthy, and safe kitchen environment * Establish monthly food and labor cost goals; conducting cost control analysis * Follow standardized recipes, writing menus, and monitoring product and menu costs * Assists in managing and training team members * Leads all caterng functions as needed * Performs additional related tasks as assigned by leadership We are proud to offer competitive benefits including: * Competitive compensation * Work-Life balance - Guaranteed hours with no nights or weekends * Free daily lunch * Uniforms are provided * Safety practices and Personal Protective Equipment (PPE) are provided * Employee training and development * Opportunities for advancement and to make an impact * Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine. * Associate degree in culinary arts or at least 3 years of previous experience in a similar position * Exemplary customer service skills * Previous purchasing and experience controlling food cost * Able to manage, train, and mptivate a team * Ability to perform in a fast paced environment * Previous catering experience preferred * Excellent written and oral communication skills * Successfully pass a criminal background check EOE/AA #INDS

Best in Class Culinary Services: When patients require compassionate, respectful care, New York-Presbyterian serves their needs. Join our staff and provide the finest cuisine in health care. As Sous Chef, you will be responsible for à la carte preparation of high quality foods, according to regular service schedules. You will prepare daily production sheets and conduct quality checks, ensuring compliance with departmental and regulatory requirements. Sous Chef - Rotating Shift This position is responsible for the day-to-day operation of the main kitchen, including retail and catering operations. The Sous Chef supports the Executive Chef in the creation of recipes, design of menus, training and development of the team, and ensuring proper food safety practices and sanitation standards. This position will assume hands-on responsibilities of food preparation and cooking as necessary. Conducts daily huddles and other meetings with the team to ensure sufficient communication within the department. Assures care and maintenance of department facilities, supplies and equipment. Assures compliance of department personnel with department initiatives, quality assurance, safety, environmental, and infection control standards. And now, talented culinary professionals have the opportunity to join our renowned hospitality team This is a full time 4:00 am - 6:30 pm variable shift, including alternating weekends, plus holidays at our New York Presbyterian Westchester Behavioral Health Center. Preferred Criteria * Culinary Arts Program graduate * Supervisory experience in the hospitality industry Required Criteria * Qualified candidates will have a high school diploma * Three to five years' experience Join a healthcare system where employee engagement is at an all-time high. Here we foster a culture of respect, belonging, and inclusion. Enjoy comprehensive and competitive benefits that support you and your family in every aspect of life. Start your life-changing journey today. Please note that all roles require on-site presence (variable by role). Therefore, all employees should live within a commutable distance to NYP. NYP will not reimburse for travel expenses. __________________ * 2024 "Great Place To Work Certified" * 2024 "America's Best Large Employers" - Forbes * 2024 "Best Places to Work in IT" - Computerworld * 2023 "Best Employers for Women" - Forbes * 2023 "Workplace Well-being Platinum Winner" - Aetna * 2023 "America's Best-In-State Employers" - Forbes * "Silver HCM Excellence Award for Learning & Development" - Brandon Hall Group NewYork-Presbyterian Hospital is an equal opportunity employer. Salary Range: $71,500-$88,000/Annual It all begins with you. Our amazing compensation packages start with competitive base pay and include recognition for your experience, education, and licensure. Then we add our amazing benefits, countless opportunities for personal and professional growth and a dynamic environment that embraces every person. Join our team and discover where amazing works.

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

22133682 County: Pulaski Anticipated Starting Salary: $39,171 Dietary Hiring Official: William Pair, Food and Beverage Director is located at the Arkansas State Veterans Home in NLR. is a safety sensitive position and is subject to random drug testing. All jobs offers and continued employment are contingent upon passing the pre-employment drug-screening, criminal background check, and adult maltreatment central registry checks (if applicable). You have the right to obtain a copy of the reports from the registries. The State of Arkansas offers employees access to health and dental benefits, retirement plans, life insurance, disability coverage, paid leave, wellness programs and much more. The Arkansas Department of Veterans Affairs serves Arkansas Veterans, and their eligible dependents, through advocacy and education to access federal and state benefits, high-quality long-term nursing care, and burial honors. 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. 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: Little Rock

Temp To Full-Time Cooking all meals, cleaning the kitchen, food inventory, and other duties as assigned 15.00