Executive chef jobs in Asheville, NC

Full-time Description Our Executive Chef provides key leadership in delivering high-quality dining experiences at our Christian conference center. This role oversees all aspects of kitchen operations-including food preparation, cooking, menu development, and culinary staff training-ensuring excellence in every meal served. Working closely with front-of-house, back of house, and catering teams, the Executive Chef leads with both culinary expertise and a heart for ministry. This position is responsible for maintaining health and safety compliance, managing food and labor costs, and equipping a team that reflects our core values of Purposeful Hospitality, Cultivating Relationship, and Servant-mindedness. From daily buffet meals to catered events, the Executive Chef plays a vital role in creating nourishing experiences that support spiritual growth, build community, and reflect Christ's love through the gift of food. Living out our Mission of: "Impacting Lives for God's Glory Through Purposeful Hospitality!" Full-time position with flexible hours, including weekends, holidays, and evenings based on meal schedules and guest group needs. - Work is performed in a commercial dining setting, including exposure to kitchen equipment and cleaning materials. Responsibilities • Lead, schedule, and develop the culinary team, fostering a culture rooted in servant-mindedness, collaboration, and excellence. • Provide hands-on training, mentorship, and regular evaluations that support both professional growth and spiritual encouragement. • Model Christ-centered leadership, guiding the team in alignment with Ridgecrest's Operating Values and Behaviors. • Set the tone for exceptional guest dining experiences through high-quality, flavorful, and thoughtfully prepared meals. • Support the culinary teams' culture where food service becomes an extension of hospitality and ministry-nourishing both body and spirit. • Collaborate with service and event teams to ensure menus and meal execution meet the diverse needs of guests with care and intentionality. • Design and execute seasonal and event-specific menus that reflect creativity, guest preferences, and operational goals within the dining room, catering, and all food service outlets. • Maintain consistently high standards of food presentation, taste, and freshness, aligned with our values of excellence and stewardship. • Setting up process and systems to ensure a smooth flow for culinary operations. • Ensure all food preparation adheres to local health codes and safety regulations. • Manage food and supply ordering, vendor relationships, and inventory systems to ensure cost-effective, reliable culinary operations. • Monitor and control food and labor costs, working within budget parameters while maintaining service quality. • Oversee inventory control and purchasing processes to reduce waste and support sustainability goals. • Work in partnership with other departments-including Events, Guest Services, and Dining Room leadership-to coordinate meals, special events, and catering services. • Promote a customer-oriented kitchen environment that supports team success and guest satisfaction across all dining platforms. • Actively live out Ridgecrest's core values: Serve One, Cultivate Relationships, Create Purposeful Experiences, and Make It Better. • Contribute to a welcoming, Christ-centered culture where team members are valued and guests feel cared for. • Perform other duties as assigned, supporting the broader mission of the conference center through flexibility, teamwork, and servant-hearted leadership. Requirements • 5 to 7 years of experience in food service, including at least 2 years in a leadership or management role. • High School diploma or GED • Must have valid driver's license • Experience in hiring, training, and performance management. Education, Work Experience, and Other Preferred Qualifications • Some college or vocational training preferred • ServeSafe Preferred • Strong leadership Skills • Creative Mindset • Calm and Collective Personality • Demonstrated ability to manage labor budgets and operational efficiency. • Familiarity with food safety protocols and buffet-style service practices. • Alignment with and commitment to the mission and Core Values of the conference center: - Purposeful Hospitality - Cultivating Relationships - Servant-mindedness Physical Demands and Work Environment • Ability to carry or deliver items around various areas of our campus with varying degrees of steepness. • Must be physically able to lift weights up to 50 pounds. • Must have manual dexterity sufficient to use kitchen utensils and equipment. • Ability to stand for long periods, and be able to stoop, squat, and climb as necessary. • Walking and standing on hard floors for long periods of time. • Ability to work in environments with varying temperatures, including hot conditions in the kitchen (due to ovens, stoves, and grills) and cold conditions in refrigeration units, freezers, or cold storage areas. Culinary - Creative - Innovation

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for an Executive Chef to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Brevard College Dining services provides campus-wide food services to students, faculty, and staff on the Brevard College campus and catering events on and off campus. The college serves approximately 800 residential students. The department employs approximately 35 full/part-time and student employees. POSITION SUMMARY: Responsible for overseeing all culinary functions for a college dining program. The person will manage and lead a culinary staff and oversee all safety and sanitation as it pertains to the dining program. QUALIFICATIONS: Education, Experience, Training: Preferred Degree, Certificate, or record of formal training in Culinary Arts. At the College's discretion, the education and experience prerequisites may be accepted when the candidate can demonstrate, to the satisfaction of the College, an equivalent combination of education and experience to prepare the candidate for success in the position. ServSafe certification preferred or expected within 60 days of hire date. ESSENTIAL FUNCTIONS: Responsible for overseeing all culinary staff, production of weekly menus for students, and production of food for catering events. Purchasing and managing inventory within budget. Introduce and rotate new culinary programs and offerings. Responsible for food cost in purchasing and maintaining budget. Manage and lead a culinary team in areas of safety and sanitation as it pertains to all HACCP protocols and health department regulations. Responsible for developing and writing menus for weekly rotation in the cafeteria as well as for menu Banquet Event Orders (BEOs). Promotes the use of station based production sheets, recipes, and quality tracking logs, through generation of reports. Inspects the facility daily and reports deviations from standards to the director. Inspects and manages daily-weekly-monthly sanitation/cleaning schedules and tasks pertaining to foodservice facility and equipment. Places work orders in a timely manner. Executes and controls the quality assurance program including: training, auditing, reporting, regular and deep-cleaning schedules and daily checklists. Maintains and communicates a safety/security mindset which protects both the assets of the college and the personal safety of employees and customers. Manages and mitigates financial loss through waste management, and loss prevention, portion control and adherence. Responsible for inventory of goods. Conducts annual employee evaluations. Defines development plan for each employee. Food Production: Plans and manages food production including: menu planning, inventory, production sheets, recipes usage, quality adherence to standards. May be responsible for the handson production of one or more foodservice stations, based upon needs. Responsible for the oversight of the productivity of all culinary staff, to include safe food handling practices, time management, and quality assurance. Ensures correct service, storage, labeling, cooling, and discard procedures for hot and cold food production. Ensures timely meal service to all service areas. Supervise service delivery during peak times. Personally checks the quality of foods serviced at each station, for all meals.

Benefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Vision insurance Are you a passionate and motivated culinary expert with a flair for Mexican cuisine? Join our team as an Sous Chef at our vibrant Taqueria! We're seeking a natural leader who can work closely with the Executive Chef to ensure the smooth operation of the kitchen. From overseeing food preparation and quality control to managing inventory and maintaining a high standard of cleanliness, you'll play a pivotal role in creating delightful dining experiences for our guests. Responsibilities: Culinary Excellence: Showcase your culinary prowess by preparing and cooking a variety of Mexican-inspired dishes with finesse, catering to regular guests and special functions alike. Team Leadership: Lead by example, managing day-to-day staffing requirements, assigning tasks, and setting performance and development goals for team members to ensure a well-functioning kitchen. Training and Compliance: Educate and train all team members to adhere to federal, state, and local laws and safety regulations, maintaining a safe and hygienic kitchen environment. Budget Management: Monitor and control expenses, with a particular focus on food, supplies, and labor costs, contributing to the restaurant's profitability while maintaining quality. Quality Control: Ensure the consistent quality of raw and cooked food products, ensuring they meet our high standards and delight our guests with each bite. Hands-On Approach: Be willing to jump in and perform all duties of kitchen managers and employees when necessary, fostering a collaborative and efficient team atmosphere. Company and Brand Standards: Strive to achieve and uphold our company's high standards for food quality and guest satisfaction, representing the essence of our Mexican-inspired cuisine. Inventory and Supplies: Safeguard and manage the storage of food, beverages, inventory, and equipment, replenishing supplies promptly and minimizing waste. Qualifications: Culinary Expertise: Possess a blend of culinary education and hands-on experience in culinary management, with at least 2 years in a supervisory capacity. Food Safety Certification: Hold a valid ServeSafe or Food Handler's certification, or be willing to obtain one before starting work. Knowledge of Food Service Regulations: Have advanced knowledge of food service regulations to ensure compliance and uphold high standards. Time Management and Efficiency: Demonstrate excellent organizational and time management skills, efficiently managing hot and cold line production in a fast-paced environment. Physical Stamina: Be able to stand for extended periods, up to 8+ hours per shift, in an environment with varying temperatures. Hand Tools and Equipment: Possess proficiency in using hand tools and equipment relevant to the position. Physical Strength: Be capable of lifting, carrying, or pulling heavy objects as required for the role. Join us in delivering a vibrant and authentic Mexican-inspired culinary experience to our guests. As an Executive Chef, you'll have the opportunity to lead a talented team, showcase your culinary creativity, and be an integral part of our Taqueria's success. If you're ready to take on this exciting challenge, we look forward to hearing from you! Compensation: $22.00 - $28.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Welcome to Taco Boy. Thanks for your interest in joining our team. We offer a positive team environment as well as benefits and programs that support long-term career growth and upward financial mobility. Full-time employees working 30+ hours a week are eligible for health insurance, paid time off, tuition reimbursement, and other great benefits, while part-time employees have access to emergency financial assistance, volunteer day incentives, and restaurant discounts.

Join the team at Waynesvilles first and only Scottish Pub & Restaurant! Were a thriving, award-winning establishment celebrating nearly 4 years of success. Recognized as the #1 Pub and #2 Restaurant in Haywood Countyalong with numerous other awards and regional accoladesweve built a reputation for quality, community, and excellence. We are looking to hire 1: FULL TIME SOUS CHEF Responsibilities: Manage Kitchen Staff. Oversee staffing and training. Assist the Head Chef and oversee weekly kitchen staff schedule. Supervise cooking and prep. Ensure kitchen staff has knowledge of all menu items and executes every item correctly. Ensure kitchen staff follow safety and cleaning protocols. Work shifts alongside kitchen staff. The Sous Chef will be working cooking line shifts along with the line cooks and quality checking presentation.The Sous Chef will need to know how to do every position in the kitchen in order to fill in wherever needed and train new staff. Ensure that sanitation and cleaning protocols are followed by all kitchen staff members. Inventory, ordering and receiving. The Sous Chef will assist the Head Chef in their absence. Food Cost. The Sous chef will manage loss and ensure every loss is getting logged and documented appropriately. If the Sous Chef sees any unnecessary loss they will report issues to the Head Chef and work on a solution. Skills: Cooking in a fast paced restaurant kitchen Strong leadership and management skills - can put out fires literally and figuratively Leads by example, but also with compassion and a positive attitude Works well independently and is self-motivated Works well in a team environment and leading a team Inventory, pars, & cost control Familiar with kitchen sanitation measures and safety regulations Knows how to cook on and operate flat tops, burners, ovens, and friers Experience cooking lunch/dinner items in a restaurant kitchen. Can lift and move boxes/objects 50lbs Qualifications: Minimum 4 years restaurant kitchen experience (required). Minimum 1 year management experience (preferred). Drivers License and transportation (required) ServeSafe Manager Certification or willing to get it (required). NC Foodhandlers permit or are willing to get it (required). Schedule: Full time Days & Evenings Weekdays and weekends Will vary at first, but will be able to get on a normal weekly schedule Pay: Salary 43k/year - 50k/year depending on experience Benefits: Health Insurance Dental Insurance Shift Meal Employee Discount Physical Setting: Elevated Pub/Gastropub

Omni Grove Park Inn & Spa The AAA Four-Diamond Omni Grove Park Inn & Spa is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities. Omni Grove Park Inn and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn & Spa may be your perfect match. Job Description The sous chef is responsible for the efficient and effective running of the kitchen and food production outlets. Responsibilities Advise the restaurant chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Manages employees encompassing culinary, servers and stewarding. Is responsible for the overall direction, coordination, and evaluation of restaurant unit. Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving proble Qualifications AAS in Culinary Arts or equivalent from an accredited University or Institute. Previous culinary experience is highly preferred. Must possess strong organizational, management, culinary, communication, and motivational skills. Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods. Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint). Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Servesafe Sanitation; ACF Certified preferred. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com .

As a Head Chef at HC-One, kindness is at the heart of everything you do. It's a quality that touches every part of life in our Dementia, Nursing, Residential, and Specialist care homes. Everyone who works here understands that our Residents are individuals, each with their own life stories - and by joining HC-One, you'll have the opportunity to give something meaningful back to them through your care and commitment. This role includes a £1,000 welcome bonus. As Head Chef, you'll inspire your kitchen team to deliver high-quality, nutritious meals that our Residents will genuinely enjoy. You'll ensure every dish supports our Residents' health and wellbeing, considering individual dietary needs, cultural preferences, and nutritional requirements. With hygiene and safety always front of mind, you'll take responsibility for managing the kitchen efficiently - overseeing stock, budgets, orders, and compliance with food safety standards such as HACCP. You'll work closely with central teams to maintain nutritional excellence while running a smooth, well-organised kitchen operation. You'll also play a vital role in shaping mealtimes into enjoyable, ambient dining experiences. After all, great food in a welcoming environment can make a real difference to our Residents' quality of life. We're looking for someone with: * An S/NVQ2 in Catering & Hospitality or Professional Cookery * A minimum Level 3 Food Hygiene Certificate * A good understanding of Hazard Analysis Critical Control Points (HACCP) Beyond qualifications, we value your energy, leadership, and ability to motivate others. You'll be organised, able to plan ahead, and take pride in delivering excellent service every day. Most importantly, you'll be kind, considerate, and committed to making our care homes a great place to live - and work. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Head Chef we will invest in you and you will enjoy additional support and benefits including: * £1,000 welcome bonus * Hourly rate is subject to experience and qualifications. * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role About You Not Specified About The Company Not Specified

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at one of their dining venues in South Carolina. While all Cliffs venues and menus are distinct, they share a common thread: each features classic, regional cuisine, re -imagined for a new era of discerning diners. They are familiar and fresh with worldly influences - complemented by expertly curated wine and cocktail programs. Responsibilities Assume full responsibility of culinary operations to support the Executive Chef. Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events Help provide the training, supervision, and professional development for all kitchen staff. Participate in the cooking process from production to execution, working any position necessary Provide support for the Culinary Intern Program RequirementsEducation and Experience: Bachelor's degree in culinary management Minimum 2 years of Sous Chef experience or culinary leadership Ability to promote and participate in a team environment and fast -paced environment Ability to understand written and oral directions and to communicate professionally with others Culinary fine -dining knowledge and experience Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer. Benefits TN Visa provided 55,000 USD Annual Gross Income 15 days of PTO Insurance Plans Paid holidays Golf Club privileges 401 K Retirement Plan Flight from home city to USA

Job Description . Note: online applications accepted only. Schedule: Full & Part Time Schedule: Nights and Weekends. More details upon interview. Requirement: Previous culinary experience. Pay Range: $16.00 per hour to $21.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1487582. 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 Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development 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 Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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 Higher Ed maintains a drug-free workplace.

The Crepe Factory in Inman, SC is looking for one executive chef to join our 15 person strong team. We are located on 12 S Main Street. Our ideal candidate is attentive, motivated, and engaged. Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to reading your application.

Job Description SOUS CHEF From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member's expectations. We are growing communities where career opportunities and growth are endless. BASIC QUALIFICATIONS: A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction. Excellent time management. Showcases passion for food, continual learning, and guest service Participative management style. Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and the handling of money/charges. Successfully manage day-to-day operations, special events, member activities, menu rollouts, etc. for the culinary department. Experience in hiring, training, scheduling, and the development of staff. Possess the ability to manage change effectively. Provide leadership to staff achieving goals and objectives. Clear, concise written and verbal communication skills. Demonstrate ability to lead by example. Exceptional detail to follow-up. Excellent budgetary, projections and cost control skills. Experience with inventory and cost management. Prior experience in relationship development. Related degree preferred. THE CLIFFS BENEFITS: A knowledgeable and passionate management team that leads by example Employee appreciation parties and team building events Premier training Excellent compensation including 15 vacation days and 9 paid holidays Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution* Employee Wellness Monetary Incentives A work/life balance! Checkout more amazing opportunities here!

Description Senior Cook DIVISION: Food and Beverage DEPARTMENTS: Employee Cafeteria, Food Market, Gordon Ramsay, Brew Brothers GRADE/FLSA STATUS: H12 - Non-Exempt BADGE TYPE/COLOR: Key Permit - Blue REPORTS TO: Sous Chef; Dual Rate Senior Cook SUPERVISES: NA JOB SUMMARY: Prepare food using industry-standard techniques and equipment in compliance with established recipes and standards. Lead the team in completing any assigned task and successfully direct food production on the line and in the back kitchen in the absence of a chef. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Perform lead skills and be able to work any position in the assigned kitchen Act as a shift leader at all times Observe PAR preparation and delivery, along with assisting with interviews and disciplinary actions Input work history entries based on shift information to be approved by departmental leadership Good working knowledge of the uses of bases and flavorings, menu planning, soups, sauces, meat, poultry, seafood, food display, etc. Ensure the proper ingredient supply levels are maintained Ensure products meet all recipe standards Ensure the quality and presentation of food products prepared Perform all station functions necessary in the prep and cooking areas Provide the highest quality of service to guests and Team Members at all times Responsible for maintaining proper production levels Knowledgeable of all phases of food preparation and production methods and measures Complete a task, even if overtime is involved Know and understand all cooking tools and measurement conversions Maintain integrity with food and labor controls Relieve line cooks as needed for proper staffing and breaks Make recommendations for ordering supplies Assist the Chef in many aspects of lead cooking and supervision of a professional kitchen Ability to cooperate and interact effectively with both front and back-of-house personnel Expedite lines in the absence of a Sous Chef Maintain adequate supplies of menu items at all times to maintain food costs Maintain all kitchen areas in a sanitary condition and ensure all equipment is operational Inspect all assigned areas and coordinate cleaning with the Kitchen Steward Inspect all food stations to ensure safety and sanitation Protect all company assets with regard to waste, breakage, and theft Maintain portion consistency and food temperature Direct and train all Cook I and Cook II Encourage all Cooks to improve techniques consistently Ensure food products meet standards and make appropriate changes when necessary Understand local sanitation, health code laws, and weight and measure requirements Ensure all required logbooks and temperature logs are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory, including utensils, cookware, and machinery Share equipment with co-workers Calibrate pH meters and thermometers Ensure service recoveries are executed per guidelines in the absence of a Sous Chef or Food Service Supervisor Able to run the cash register Adhere to internal control regulations in regard to variances Participative member of the team by volunteering and being involved with projects, committees, and task forces, by providing input and suggestions Complete the daily shift checklist that the leader verifies before leaving Ensure completion of end-of-shift duties by other Team Members with support from the Sous Chef or Food Service Supervisor Complete end-of-shift reports, sending them digitally to departmental leadership Perform any other duties as requested by the shift leader Adhere to regulatory, departmental, and company policies/procedures in an ethical manner Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values MINIMUM QUALIFICATIONS: A high school diploma or GED is required One year of Cook II or two years of cooking in a high-volume, quality establishment with culinary experience in a comparable kitchen is required One year of Culinary Arts education, trade certifications, or training is preferred Must demonstrate the following essential knowledge and skills: Knowledge of food preparation and presentation Proficient in the use of Windows-based office software, including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Neat, professional appearance with excellent personal hygiene Excellent interpersonal skills as well as documented excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to quickly perform mathematical computations Able to attend to multiple priorities simultaneously Problem-solving abilities ServSafe certification is required* *Can be completed within 90 days of the hire date PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: Must be able to be on feet for 8-hour shifts Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to stoop, bend, reach, kneel, twist, and grasp Must be able to have exposure to extreme heat or cold temperatures Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be able to be physically mobile with reasonable accommodation Must have the skill to use knives and other hand-held instruments, as well as food preparation equipment required Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality, including secondhand smoke Must be able to work a flexible schedule, including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Valley River Casino & Hotel reserves the right to change the above job description whenever necessary. 5.22.25

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 Join Wow Bao in this newly created role as the Culinary R&D/Production Chef in our brand-new food manufacturing plant in Forest City, North Carolina. In this dynamic role, you'll split your time between culinary creativity and operational excellence. On the R&D side, you'll work closely with the VP of Culinary to test and perfect new menu items while refining existing products to meet our high standards for taste, quality, safety, and scalability. On the production side, you'll partner with our manufacturing team to ensure smooth day-to-day operations, aligning innovation and efficiency and compliance. The Culinary R&D/Production Chef will report to the Vice President of Culinary. The position is on-site five days a week, based in the manufacturing plant. If you strive in a fast-paced environment, love bringing ideas to life, and want to make an impact on a growing brand, this is a unique opportunity to lead and create! Innovative. Fast Pace. Growth. At Wow Bao, we believe food should be bold, exciting, and anything but ordinary. We're on a mission to reinvent the Asian Street Food experience-bringing inventive flavors and high-quality ingredients to every bite. As the fastest-growing Frozen Asian Snack brand in the U.S., Wow Bao achieved over 370% retail sales growth in 2024, and our products are now available in 15,000+ grocery stores nationwide thanks to strong partnerships with leading retailers. Our journey began in 2003 with the opening of our first restaurant, and today Wow Bao is a thriving omni-channel brand with a presence in Chicago restaurants, airports, virtual kitchens, and universities. We continue to expand across all verticals-including foodservice, retail, and corporate operations. Wow Bao is proud to be the only brand recognized three times by Fast Casual magazine as a Top 100 Movers & Shakers-earning the #1 spot in both 2019 and 2022, and #4 in 2023. This recognition reflects our commitment to innovation, growth, and excellence in what we do. Join us and be part of a team that's transforming the way the world experiences Asian cuisine-one bao at a time. We foster a culture of caring. Whether it's our guests or our employees, we put people first. We strive to inspire, to motivate, and to appreciate one another every day. We live by the golden rule and treat everyone with kindness, empathy, respect, and a healthy dose of humor. We take our work, not ourselves, seriously. ESSENTIAL JOB FUNCTIONS: (Other duties will be assigned as needed) CULINARY PRODUCTION Oversee daily operations focused on process improvements, while approving the taste, texture, size, and shape of all products to ensure quality and consistency. Partner with Quality Assurance to ensure all products meet food safety, regulatory, and company quality standards. Work with team to address product defects, implement corrective actions, and ensuring continuous improvement in product quality. Partner with Operations to optimize production workflow, and capacity planning to optimize efficiency and meet demand. Maintain accurate records of recipes, formulations, and testing results for compliance and reproducibility. Provide culinary guidance and training to the production team on existing and new product launches. Promote a positive work culture, providing guidance and motivation to employees while ensuring that they understand and follow goals and standards. Ensure all products are manufactured in accordance with company specifications, quality standards, and food safety regulations (UDSA, FDA, HACCP, and GMP). Champion plant safety efforts, ensuring that all safety policies and procedures are followed to maintain a safe working environment. Collaborate with the Plant Manager for continuous improvements in lean manufacturing practices to increase plant efficiency and reduce waste. CULINARY RESEARCH & DEVELOPMENT Participate in R&D projects in collaboration with the Vice President of Culinary to design, develop and test new recipes and food products that align with Wow Bao's brand identity. Lead new menu product development, cost optimization, and creation of formulas, recipes, and applications. Translate culinary concepts into scalable manufacturing processes while maintaining flavor integrity. Monitor food industry trends and consumer preferences to inform product pipeline. Requirements 5+ years minimum in culinary R&D, food manufacturing, corporate chef or large-scale food service operations. Degree in food science, culinary degree or equivalent professional training required. Strong knowledge of food science, flavor development, and manufacturing processes. Proven ability to work cross-functionally with operations, quality assurance, and supply chain teams. Proven ability in plant operations, including budgeting, cost control, and resource management. Passion for culinary innovation and ability to balance creativity with operational feasibility. Strong understanding of food safety regulations (USDA, FDA), quality standards (HACCP, GMP) and manufacturing processes. Ability to generate and implement creative culinary solutions. Ensures accuracy in recipes, processes, and documentation. Clear and effective collaboration across teams. Travel may be required as needed for training purposes. Ability to work under pressure and meet deadlines in a fast-paced environment. WORKING CONDITIONS & PHYSICAL DEMANDS: Must be able to navigate all areas of the production facility Frequent standing, walking, bending, and lifting to 50 pounds at a time. Ability to work in various environments including cold environments for extended periods. Use of protective equipment such as gloves and safety glasses. Wow Bao is an Equal Opportunity Employer Wow Bao participates in E-Verify Benefits Competitive salary Health Insurance (medical, dental, vision) 401(k) Retirement Plan Voluntary Life Insurance, Short-Term Disability, Long-Term Disability Paid Time Off & Holidays Job Training Opportunities Employee Discount Programs We foster a culture of CARE

Job Description Why join Givens? Givens Communities continues to be a positive force and advocate for older adults. We have a mission to expand the possibilities of aging by improving lives through communities, services, and outreach. Givens Communities promotes an environment of inclusion and belonging by aligning our words with actions so that everyone is welcomed and treated with dignity and respect. We continuously look for innovative approaches to achieve our sustainability goals and practices to protect our natural resources. Our collective mindset is to ensure the communities remain forward thinking and progressive as our residents seek a purpose driven life. Purpose. Passion. Possibilities. What you'll get: Three major medical health insurance plans to choose from with dental and vision coverage at no additional cost (Free basic coverage for full-time team members!) Free short-term disability, life insurance, & access to our employee assistance program Paid time off (PTO) w/ immediate access to 5 PTO days before your 90 days! 403(b) retirement plan with up to a 6% matching Educational assistance & professional development opportunities Flexible spending account (FSA) & access to AFLAC & Prudential Life insurance products Fast-growing nonprofit with tons of advancement opportunities Givens Highland Farms, a nonprofit continuing care retirement community (CCRC), is hiring for a full-time Executive Chef to support our dining department. Reporting directly to the Dining Services Director, the primary purpose of this position is to provide direct leadership, supervision, technical guidance, and support to the Dining Services Department. You will oversee and direct all activities for the Independent Living Kitchen, and assist with the Health Care Center Kitchen operations as well, all in compliance with Givens policies and vision to assure the highest degree of quality care at all times. What You'll Do: Directly responsible for IL Kitchen operations and provide support for the HCC Kitchen Responsible for inventory control of all products for Independent Living Responsible for recruiting, hiring, training, directing and evaluating staff who work under your authority Monitor and control team member scheduling and developing the work plan to meet budget guidelines Plan menus, develop recipes, and direct production schedule and quantities Responsible for overall department sanitation; ensures that the department meets all local and federal sanitation and food handling codes Works cooperatively and actively with maintenance department to ensure high standards of maintenance of food service areas Inspects foods and meats in storage, checks equipment in cooking area often to assure safety and sanitation standards Assists in the planning and execution of catering events for Givens Highland Farms Perform any other duties and/or tasks that may be assigned on an as-needed basis by an authorized supervisor What you'll Need: Minimum 2 years Executive Chef experience in hospitality, multi-unit, medium volume food service operations Culinary degree and/or certificate achievement preferred Knowledge of dietary requirements and restrictions for senior adults Enthusiasm to work in high paced environments Creative mindset with an in depth understanding of cost control Working knowledge of various computer software programs (MS Office, restaurant management software, & POS systems) Bilingual in English and Spanish preferred Compensation is $75,000 - $80,000 annually based on experience, in addition to our comprehensive benefits package. Still curious about what Givens is all about? It's kind of a long story, but at our core, we're a senior housing organization with a lot of heart and committed to providing housing to seniors of all socioeconomic backgrounds across WNC for more than 40 years. We already have four communities (two life plan communities and two affordable communities) with plans for many more in the coming years. #SJ

Job DescriptionBenefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Vision insurance Are you a passionate and motivated culinary expert with a flair for Mexican cuisine? Join our team as an Sous Chef at our vibrant Taqueria! We're seeking a natural leader who can work closely with the Executive Chef to ensure the smooth operation of the kitchen. From overseeing food preparation and quality control to managing inventory and maintaining a high standard of cleanliness, you'll play a pivotal role in creating delightful dining experiences for our guests. Responsibilities: Culinary Excellence: Showcase your culinary prowess by preparing and cooking a variety of Mexican-inspired dishes with finesse, catering to regular guests and special functions alike. Team Leadership: Lead by example, managing day-to-day staffing requirements, assigning tasks, and setting performance and development goals for team members to ensure a well-functioning kitchen. Training and Compliance: Educate and train all team members to adhere to federal, state, and local laws and safety regulations, maintaining a safe and hygienic kitchen environment. Budget Management: Monitor and control expenses, with a particular focus on food, supplies, and labor costs, contributing to the restaurant's profitability while maintaining quality. Quality Control: Ensure the consistent quality of raw and cooked food products, ensuring they meet our high standards and delight our guests with each bite. Hands-On Approach: Be willing to jump in and perform all duties of kitchen managers and employees when necessary, fostering a collaborative and efficient team atmosphere. Company and Brand Standards: Strive to achieve and uphold our company's high standards for food quality and guest satisfaction, representing the essence of our Mexican-inspired cuisine. Inventory and Supplies: Safeguard and manage the storage of food, beverages, inventory, and equipment, replenishing supplies promptly and minimizing waste. Qualifications: Culinary Expertise: Possess a blend of culinary education and hands-on experience in culinary management, with at least 2 years in a supervisory capacity. Food Safety Certification: Hold a valid ServeSafe or Food Handler's certification, or be willing to obtain one before starting work. Knowledge of Food Service Regulations: Have advanced knowledge of food service regulations to ensure compliance and uphold high standards. Time Management and Efficiency: Demonstrate excellent organizational and time management skills, efficiently managing hot and cold line production in a fast-paced environment. Physical Stamina: Be able to stand for extended periods, up to 8+ hours per shift, in an environment with varying temperatures. Hand Tools and Equipment: Possess proficiency in using hand tools and equipment relevant to the position. Physical Strength: Be capable of lifting, carrying, or pulling heavy objects as required for the role. Join us in delivering a vibrant and authentic Mexican-inspired culinary experience to our guests. As an Executive Chef, you'll have the opportunity to lead a talented team, showcase your culinary creativity, and be an integral part of our Taqueria's success. If you're ready to take on this exciting challenge, we look forward to hearing from you!

At HC-One, kindness is at the heart of everything we do. We are looking for a dedicated Chef who can bring their skills and passion for food into our care home kitchen. You'll play a vital role in preparing and serving wholesome, homemade meals that not only meet nutritional needs but also bring comfort and enjoyment to our Residents every day. This role includes a £1,000 welcome bonus. About You You will be an experienced cook with a recognised qualification, holding an S/NVQ2 in Catering & Hospitality or Professional Cookery, along with a Level 2 Food Hygiene Certificate. With a sound understanding of Hazard Analysis Critical Control Points (HACCP), you'll be confident in maintaining the highest standards of food safety and kitchen practice. Beyond your technical skills, you'll bring creativity to menu planning, pride in presenting nutritious and appetising dishes, and a genuine passion for making mealtimes special for our Residents. Above all, you'll be a team player with a positive attitude and a caring approach that reflects the values of HC-One. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Chef HC-One will invest in you with great opportunities to progress into regional and national roles: * £1,000 welcome bonus. * Great work life balance * An hourly rate is subject to experience and qualifications * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role About You Not Specified About The Company Not Specified

Sous Chef Salary Sous Chef duties and responsibilities Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef No late hours Culinary Degree preferred 5 years of Sous Chef Experience Benefits: Dental insurance Health insurance Paid time off Vision insurance Schedule: Holidays Monday to Friday Weekend availability COVID-19 considerations: We have additional precautions in place for the safety of residents and staff. Work Location: One location Hiring Insights Hiring 1 candidate for this role Urgently hiring EDUCATION/EXPERIENCE: Minimum of a two-year degree in culinary arts or related field. Minimum eligibility requirements At least one (1) year prior experience in a food service department required. Supervisory experience desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member and as well as an individual. Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the general public. Control labor cost, linen cost, miscellaneous food and beverage expenses. Must meet all health requirements. Must pass criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential functions Works closely with the Executive Chef and serves as his/her replacement in his/her absence. Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast paced, multi-tasking environment. Assist with designing new recipes, planning menus and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handling customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and with team members in a courteous and professional manner. Take initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options and comment card feedback with Bermuda Village standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evening and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post- disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Join Our Culinary Team! Are you a passionate, innovative chef ready to take the next big step in your career? We're seeking a talented and experienced Chef! We believe that great food brings people together. If you're ready to showcase your culinary creativity and make an impact, this is the opportunity you've been waiting for! What We Offer: Competitive salary Creative freedom to design seasonal, locally-inspired menus Supportive team and a positive work environment A dynamic, bustling restaurant with a loyal customer base Who You Are: Proven experience as a Head Chef or Sous Chef Strong team-building skills Passionate about food trends, sustainability, and creating unforgettable dishes Excellent organizational and time-management abilities