Executive chef jobs in Baton Rouge, LA

Job Description Trinity Events is seeking a talented, motivated, hands-on Executive Chef to manage catering operations at a venue in Louisiana. This position is centered around banquet and event catering, routinely serving 500-800-person banquets, in addition to a restaurant on site. Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to prepare the highest quality foodservice. Experience as an executive chef or a high-performing sous chef is required. Apply if you have a passion for building a team to create high-volume fine dining experiences! Responsibilities: Incorporate different ingredients in a creative way to produce fresh and innovative menu items and specials Set and monitor performance criteria for team members, as well as provide advice and direction to support and maintain an efficient kitchen Recruit, train, and lead all kitchen personnel while instilling a sense of teamwork through positive feedback, mentoring, and support Qualifications: This role requires experience building, motivating, and leading a team Excellent communication and interpersonal skills for interacting with guests and other team members Understanding and compliance with kitchen sanitation, safety and equipment usage, and food storage At least 7-8 years of culinary experience About Company Holiday Inn College Drive is a 140-room full-service hotel on the College Drive I-10 corridor. We offer a full bar and restaurant, a huge onsite gym and pool facilities, plus a concierge bar on our top floor. We routinely offer 5-star service and amenities for our guests and patrons. Look us up for your next group stay or corporate event!

Sodexo is seeking an Executive Chef 4 to join our leadership team at Our Lady of the Lake Regional Medical Center, a leading 600-bed hospital in Baton Rouge, Louisiana. This is an exciting opportunity to lead a high-volume healthcare culinary program, delivering exceptional service to patients, visitors, and staff. Reporting to the Area General Manager, the Executive Chef will manage a team of approximately 30 employees and oversee all culinary operations including: Patient dining services Retail dining outlets Catering and special events Previous Executive Chef or senior culinary management experience in a healthcare setting required. This position is primarily Monday-Friday with rotating weekends. What You'll Do Lead, mentor, and develop a team of culinary professionals to achieve service excellence. Ensure compliance with food safety, sanitation, and HACCP standards at all times. Manage all aspects of the culinary operation including menu planning, ordering, production, and quality control. Collaborate with the management team to meet client expectations and Sodexo operational standards. Oversee patient feeding programs, ensuring meals are nutritious, appealing, and delivered on time. Manage retail dining services, delivering innovative menus and exceptional guest experiences. Lead catering operations for hospital events and executive functions. Monitor labor, food, and operational costs to meet financial goals. Foster a culture of safety, teamwork, and professional development. 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 Proven ability to lead and motivate frontline staff, including union and non-union employees. Strong background in safety, sanitation, and regulatory compliance. Financial acumen with experience managing food and labor budgets. Excellent communication, leadership, and customer service skills. Experience with Sodexo systems and programs is strongly preferred. Culinary degree or equivalent combination of education and experience preferred. 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

Job Details LSU - Delta Zeta - BATON ROUGE, LA $23.00 - $26.00 HourlyEXECUTIVE CHEF 2- Louisiana State University Greek House Che Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook 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: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query 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 use 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 communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. 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 other. 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: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. 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 50% Using Hands to Finger... 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

Role OverviewSodexo is seeking an Executive Chef 4 to join our leadership team at Our Lady of the Lake Regional Medical Center, a leading 600-bed hospital in Baton Rouge, Louisiana. This is an exciting opportunity to lead a high-volume healthcare culinary program, delivering exceptional service to patients, visitors, and staff. Reporting to the Area General Manager, the Executive Chef will manage a team of approximately 30 employees and oversee all culinary operations including:Patient dining services Retail dining outlets Catering and special events Previous Executive Chef or senior culinary management experience in a healthcare setting required. This position is primarily Monday-Friday with rotating weekends. What You'll DoLead, mentor, and develop a team of culinary professionals to achieve service excellence. Ensure compliance with food safety, sanitation, and HACCP standards at all times. Manage all aspects of the culinary operation including menu planning, ordering, production, and quality control. Collaborate with the management team to meet client expectations and Sodexo operational standards. Oversee patient feeding programs, ensuring meals are nutritious, appealing, and delivered on time. Manage retail dining services, delivering innovative menus and exceptional guest experiences. Lead catering operations for hospital events and executive functions. Monitor labor, food, and operational costs to meet financial goals. Foster a culture of safety, teamwork, and professional development. 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 BringProven ability to lead and motivate frontline staff, including union and non-union employees. Strong background in safety, sanitation, and regulatory compliance. Financial acumen with experience managing food and labor budgets. Excellent communication, leadership, and customer service skills. Experience with Sodexo systems and programs is strongly preferred. Culinary degree or equivalent combination of education and experience preferred. 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Personal Time Off CHEF DE CUISINE The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. QUALIFICATIONS 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

The Raising Cane's River Center in Baton Rouge, Louisiana has an immediate opening for a Kitchen Manager. Reporting to the Executive Chef, the position is responsible for the day-to-day operations of the kitchen, including inventory management. Summary: This position is second in command over the culinary and stewarding departments and is responsible for purchasing, receiving, and producing food items in the facility in the absence of the Executive Chef. Essential Duties and Responsibilities include the following. * Training of all Kitchen Cooks and Dishwasher/Stewards. * Fulfilling services detailed per each Banquet Event Orders (BEO) and Concessions Event Order (CEO). * Order and receive product and prepare food items while maintaining control of food costs and being aware of budget goals. * Managed inventory / cage. * Assist in maintaining all equipment cleanliness and conducting annual maintenance. * Attend in-house event-related meetings and relays immediate changes with other departments. * Assists with monthly inventory. * Exhibit an attention to detail and consistency in every aspect of service. * Coordinate with the Concessions Workers, Bartenders, Cashiers and Runners to maintain adequate inventory levels for proper and uninterrupted concessions/bar service. * Abide by and maintain established accurate inventory control procedures at all times. * Training of all kitchen and stewarding staff to include ServSafe and any health department regulations. * Interact with customers, clients and co-workers in a pleasant and professional manner. * Follow all rules and regulations which apply to the ASM Global Food and Beverage Division and the Savor Safe Alcohol Management Program. * Maintain safe, secure, and sanitary working conditions and leave work area in a clean and orderly fashion. * Responsible for Kitchen in absence of Executive Chef. * Other duties as assigned Skills Required * Work independently, exercising judgment and initiative with minimal supervision. * Maintain an effective working relationship with employees, guests and others encountered through the course of employment. * Work effectively under pressure and/or stringent schedule and produce accurate results in a fast paced environment with the ability to undertake and complete multiple tasks. * Organize and prioritize work to meet deadlines and remain flexible and adjust to situations as they occur. * Follow oral and written instructions and communicate effectively with others in both oral and written form. * Must be ServSafe certified and able to obtain a City/Parish Responsible Server Bar Card. * Must speak and understand English well enough to converse with customers, supervisors, and employees. Working Conditions: Requires ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Physical requirements include walking, stooping, lifting up to 30 lbs. and standing for the duration of the shift.

Executive Chef at City Group Hospitality Are you a highly skilled and motivated Executive Chef looking for an immediate opportunity to lead and manage a dynamic kitchen team? Do you thrive in a fast-paced environment where creativity and culinary excellence are valued? We are seeking an Executive Chef to direct and manage our kitchen, emphasizing inclusivity, high food standards, and personal growth. As an Executive Chef, you will have the chance to enhance your culinary skills, drive innovation, and contribute to a positive work culture. Requirements: A passion for food and cooking Culture creator with strong leadership skills Open availability for late nights and long shifts Positive attitude and goal-oriented mindset Proficient in ordering process and kitchen operations Ability to work efficiently in a fast-paced environment Strong focus on cleanliness and hygiene Willingness to cross-train and collaborate with team members Responsibilities: Oversee daily kitchen operations Develop growth strategies Train kitchen staff Create and manage budgets Enhance revenue and drive sales Conduct performance evaluations Analyze financial data Identify growth opportunities Generate reports and presentations Location: City Group Hospitality Work schedule 8 hour shift 10 hour shift 12 hour shift Holidays On call Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance

The Raising Cane's River Center in Baton Rouge, Louisiana has an immediate opening for a Kitchen Manager. Reporting to the Executive Chef, the position is responsible for the day-to-day operations of the kitchen, including inventory management. Summary: This position is second in command over the culinary and stewarding departments and is responsible for purchasing, receiving, and producing food items in the facility in the absence of the Executive Chef. Essential Duties and Responsibilities include the following. Training of all Kitchen Cooks and Dishwasher/Stewards. Fulfilling services detailed per each Banquet Event Orders (BEO) and Concessions Event Order (CEO). Order and receive product and prepare food items while maintaining control of food costs and being aware of budget goals. Managed inventory / cage. Assist in maintaining all equipment cleanliness and conducting annual maintenance. Attend in-house event-related meetings and relays immediate changes with other departments. Assists with monthly inventory. Exhibit an attention to detail and consistency in every aspect of service. Coordinate with the Concessions Workers, Bartenders, Cashiers and Runners to maintain adequate inventory levels for proper and uninterrupted concessions/bar service. Abide by and maintain established accurate inventory control procedures at all times. Training of all kitchen and stewarding staff to include ServSafe and any health department regulations. Interact with customers, clients and co-workers in a pleasant and professional manner. Follow all rules and regulations which apply to the ASM Global Food and Beverage Division and the Savor Safe Alcohol Management Program. Maintain safe, secure, and sanitary working conditions and leave work area in a clean and orderly fashion. Responsible for Kitchen in absence of Executive Chef. Other duties as assigned Skills Required Work independently, exercising judgment and initiative with minimal supervision. Maintain an effective working relationship with employees, guests and others encountered through the course of employment. Work effectively under pressure and/or stringent schedule and produce accurate results in a fast paced environment with the ability to undertake and complete multiple tasks. Organize and prioritize work to meet deadlines and remain flexible and adjust to situations as they occur. Follow oral and written instructions and communicate effectively with others in both oral and written form. Must be ServSafe certified and able to obtain a City/Parish Responsible Server Bar Card. Must speak and understand English well enough to converse with customers, supervisors, and employees. Working Conditions: Requires ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Physical requirements include walking, stooping, lifting up to 30 lbs. and standing for the duration of the shift.

←Back to all jobs at Court To Table Sous Chef Be Part of Baton Rouge's Most Exciting New Concept 📍 Court to Table | Baton Rouge, LA | Full-Time We've launched a first-of-its-kind destination in Baton Rouge - a vibrant restaurant paired with a state-of-the-art pickleball facility. Think: fresh, chef-driven food, craft cocktails, and an energetic atmosphere where social dining and active living meet. We're looking for a Sous Chef who's passionate about food, thrives in fast-paced environments, and wants to help contribute to a culinary program that's both approachable and unforgettable. As third-in-command in the kitchen, the Sous Chef supports the Lead Sous Chef and Executive Chef in all aspects of kitchen operations, including menu planning, inventory management, team leadership, and food preparation. Key Responsibilities Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen Assist in developing a menu that's seasonal, crowd-pleasing, and athlete-friendly Lead back-of-house operations during service - managing line cooks, prep, and plating Ensure food consistency, portion control, and quality standards are met daily Help manage ordering, inventory, and food cost targets Maintain cleanliness, safety, and health standards at all times Set the tone for a collaborative, high-energy kitchen culture Qualifications 2+ years of experience as a Sous Chef or in a similar role Culinary degree or equivalent professional training preferred Bi-lingual English/Spanish a plus Strong leadership, organizational, and communication skills In-depth knowledge of kitchen operations, food safety, and culinary techniques Ability to work flexible hours, including nights, weekends, and holidays Passion for excellence and a commitment to high standards Benefits Competitive salary Health, dental, and vision insurance 401K matching plan Opportunities for career advancement and professional development Dynamic and supportive work environment Please visit our careers page to see more job opportunities.

Develop, implement and manage emergency programs, programs for the operations & maintenance of all equipment and physical structures and landscaping in compliance with corporate/ franchise standards, local, state & national codes and regulations to protect the assets, guests and employees, to ensure optimum operations, minimize expenses and maximize guest satisfaction. CANDIDATE PROFILE Experience • Minimum of 5 years engineering experience with 3 years management experience preferred • High School Diploma or equivalent required, Associates Degree or higher degree preferred. • Vocational schooling, military training, certification and/or experience in building related trades required in 1 or more of the following areas: HVAC, Electrical, Plumbing, and Carpentry. JOB ESSENTIALS Item Example People Foster a work environment where all team members have an opportunity to realize their full potential; Shows genuine concern for the individual employee. Treats employees with tact, cooperation, helpfulness and empathy; Consistently works to improve the performance of subordinates and to prepare them for future growth. Training All team members will receive extensive training and go through testing prior to being placed into a role. All team members must complete the required brand training as per brand requirements. Completed training should be documented and on file. PM Program Solid documented PM program put in place for the entire hotel, including but not limited to PM equipment, guest rooms, kitchen, exterior, banquets, lobby and public space. Communication / Follow Up In any hotel, communication is key. Team members must own any issues and a solid plan in place for following up on guest requests as well as in house requests. Ensure timeliness to meetings. Guest Scores / Experience All scores pertaining to overall hotel appearance and condition should be at or above the brand average. In the event the hotel is running above the brand average, the scores should be at or higher than the previous years scores. All responses will be followed up on within brand guidelines. (Guest assistance, SALT etc). Maintain TripleAAA 4 Diamond rating. Familiar with criteria. QA Must ensure passing of brand QA. Ensure each team member is trained and SALT score is at or above brand expectations for all items pertaining to the front desk / transportation, etc. Safety Ensure you and the teams are certified in all applicable state and required safety certifications (CPR, etc). In addition, ensure everyone is trained on Emergency procedures, where to find the emergency manual, where to find various shut off valves, fire panel, etc. Ensure regular safety checks of the shuttle. Expense / Labor Controls / Overtime Stay within forecasted numbers in regards to departmental and labor expense. Expenses should be flexed based upon demand. Overtime must be controlled. Utilize labor reports. Service Agreements/Contracts All service agreements to be reviewed annually to ensure the best price and contractors are selected to perform. Cleanliness Engineering work area cleanliness is maintained at all times. Other • Computer literacy a must. • Able to effectively deal with internal and external customers, some of whom will require high level of patience, tact and diplomacy to defuse anger and collect accurate information and resolve conflicts. • Able to observe and detect signs of emergency situations. Able to remain calm and alert, during emergency situations and/or heavy hotel activity, serving as a role model for clerks and other associates. • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues and labor relations, including, but not limited to the following statues and their comparable state and local laws. • Able to establish and maintain effective working relationships with associates and customers. • Operate department pursuant to OSHA requirements and guidelines. • Act as Manager on Duty per schedule as needed. • Able to make sound business decisions and take action quickly based on previous experience and good judgment. • Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. • Implement company and franchise programs. • Monitor and maintain the engineering systems and equipment to ensure their optimum performance. • Maintain the building exterior and ""curb appeal"" (e.g., snow removal, lawn care, painting, gardening). • Exposure to extreme temperatures. • Must be able to receive instructions and communicate progress of work assignments. • Track guest satisfaction surveys and maximize usage of the guest response tracking system. • Interview, hire, train, develop, resolve problems, provide open communication and recommend discipline and/or termination when appropriate of staff members. Ensure timely completion of performance appraisals. • Ensure all Engineering Quality Standards are complied with and are consistently applied. • Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction. • Resolve customer complaints; anticipate potential problems by reviewing and monitoring complaints, operational issues, business flow and associate performance to ensure high levels of customer satisfaction and quality. • Assist with preventative maintenance and complete report work orders such as replacing ceiling tiles, light bulbs, patching vinyl, etc., to maintain the hotel and keep the product quality standard. • Comply with attendance rules and be available to work on a regular basis. • Command of the English language both written and verbal. • Perform any other job related duties as assigned.

Sushi Chef Job Details Full-time or Part-time We are looking for reliable, quality Sushi Chefs to join our amazing team! Open nightly and closed every Monday! Lunches on Thursdays & Fridays only. Closed ALL major holidays! Competitive pay, Flexible hours PTO and Health Benefits for full time employees. Requirements 1-year prior Sushi experience is required. Must be a quick learner, able to communicate clearly, stand on feet for 8 hours, multitask, and be a reliable team player with great work ethic.

Job DescriptionBenefits: Competitive salary Employee discounts Flexible schedule Opportunity for advancement Training & development Position: Part-Time Passionate about sushi and ready to sharpen your skills? Tsunami Sushi is looking for dedicated Sushi Chefs to join our dynamic team! Tsunami Sushi blends Louisiana hospitality with exceptional sushi, sashimi, and sake. Since opening in 2000, we've expanded across Louisiana, including our Highland location. We prioritize guest experience through teamwork, professionalism, and passion. Join our vibrant team and be part of something special! What Were Looking For: Ability to work in a fast-paced kitchen while maintaining high-quality standards. Team player with a positive attitude and a commitment to excellence. Willingness to learn and grow under the guidance of experienced chefs. Experience with sushi preparation (preferred but not required). Strong knife skills and attention to detail. Key Responsibilities: Assist in preparing sushi and other menu items with precision and consistency. Ensure freshness and proper handling of all ingredients. Maintain cleanliness and organization of the sushi station. Work closely with the kitchen and FOH teams to ensure smooth service. Follow all food safety and sanitation standards. Why Join Us? Work in a vibrant, team-oriented environment. Competitive pay and flexible scheduling. Opportunities for growth and skill development. Be part of a locally loved restaurant known for quality and creativity. Compensation & Benefits: Competitive pay based on experience. Sushi tips for sushi chefs, providing additional earning potential. Opportunities for growth and skill development. Flexible scheduling. Ready to roll with us?

Company Culture Make a difference: We intend to leave everyone in a better place than when they arrived. From our guests to our team, we strive to provide exceptional experiences to make an impact on the lives of everyone we come in contact with. Be a part of a family: To us, family means caring and committing together. We care about everyone that comes into our restaurant and commit to providing them with an exceptional experience. Have integrity: We practice integrity in all that we do. We always do the right thing, even when no one is watching. Be respected: Work on a team that is committed to respecting others. Through politeness, listening, and helping those around us, we show our coworkers and guests the utmost respect. Strive for excellence: We are always improving. We strive to be 1% better every day. We love serving our community and are always seeking ways to serve our guests and team better. Have diligence and enthusiasm: We are passionate about what we do. We use these two principles to guide all of our decisions. We give everything our best and are thorough in all we do. And, we do everything with a positive attitude. If you are looking for a team where you can make a difference, be part of a family, work with integrity, be respected, and achieve excellence, we think you will be a great fit for our team. Summary/Objective The Sushi Chef position is responsible for preparing food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Sushi Chef is also responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Essential Functions Prepares sushi for and interact with guests at the sushi bar as well as prepare sushi for dining room orders Responsible for producing high quality sushi in a timely manner, assuring sushi is prepared to Cate Street Seafood Stations specifications. Ensures Cate Street Seafood Stations standards of quality and service are met while providing nutritious, safe, eyeappealing, properly flavored food. Maintain a safe and sanitary work environment. Reports all material needs and supplies of the Sushi Bar including dry and frozen products, fresh and frozen fish to the Sushi Manager. Assures that all facilities and materials are in complete readiness for excellent service before each shift. Corrects promptly any deviations from established preparation standards. Being a positive example for the team members of the sushi bar. Competencies Collaboration Skills. Customer/Client Focus. Flexibility. Stress Management/Composure. Supervisory Responsibility This position has no supervisory responsibilities. Scheduling This position requires a minimum of 2 weeknights and 1 weekend night. Work Environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, steamer, mixer and chefs knives. The employee is frequently exposed to heat, steam, fire and noise. 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work This is a flexible position with hours varying Travel No travel is expected for this position. Required Education and Experience 4-5 years prior experience in a related food service position. 5+ years prior Sushi chef experience. Preferred Education and Experience A high school diploma or equivalent.

Information Schedule: 9:00am - 5:30pm; Rotating Weekends (Part time options available also) 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.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **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 Details LSU - Delta Zeta - BATON ROUGE, LA $22.00 - $25.00 HourlySOUS CHEF 2- Louisiana State University 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

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages Paid Time Off Sous Chef The Sous Chef supervises and coordinates activities of cooks and other culinary workers and manage the kitchen in the absence of the Executive Chef. In addition to providing outstanding guest service to internal and external guests. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Ensure consistent high-quality service to all our team members and guests. Build guest relations throughout every shift by talking with guests, making them feel welcome and comfortable, and inviting them back. Establish menu forecasts based on expected guest counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Assist Executive Chef with development of menu items and recipes for food outlets and special events. Monitor staffing levels to ensure budgetary compliance. Manage escalated guest service issues appropriately and discreetly. Have knowledge of guest alcohol limitations and company policy and procedure regarding limitations. Communicates pertinent information to senior staff, surveillance, or other necessary team members that is important to the operation of the casino. Must be able to meet the attendance guidelines of the job and adhere to departmental and company policies. Ensure satisfaction to guests. Follow lawful directions from supervisors. Uphold the company's non-disclosure and confidentiality policies and agreements. Interact well with others and be a positive influence on team member morale. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change QUALIFICATIONS A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high-volume kitchen is preferred. Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills. Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company. Gaming industry experience is preferred. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

Information Schedule: 9:00am - 5:30pm; Rotating Weekends 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.

Job DescriptionSalary: $15.00-$18.00 Per Hour DOE Company Culture Make a difference: We intend to leave everyone in a better place than when they arrived. From our guests to our team, we strive to provide exceptional experiences to make an impact on the lives of everyone we come in contact with. Be a part of a family: To us, family means caring and committing together. We care about everyone that comes into our restaurant and commit to providing them with an exceptional experience. Have integrity: We practice integrity in all that we do. We always do the right thing, even when no one is watching. Be respected: Work on a team that is committed to respecting others. Through politeness, listening, and helping those around us, we show our coworkers and guests the utmost respect. Strive for excellence: We are always improving. We strive to be 1% better every day. We love serving our community and are always seeking ways to serve our guests and team better. Have diligence and enthusiasm: We are passionate about what we do. We use these two principles to guide all of our decisions. We give everything our best and are thorough in all we do. And, we do everything with a positive attitude. If you are looking for a team where you can make a difference, be part of a family, work with integrity, be respected, and achieve excellence, we think you will be a great fit for our team. Summary/Objective The Sushi Chef position is responsible for preparing food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Sushi Chef is also responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Essential Functions Prepares sushi for and interact with guests at the sushi bar as well as prepare sushi for dining room orders Responsible for producing high quality sushi in a timely manner, assuring sushi is prepared to Cate Street Seafood Stations specifications. Ensures Cate Street Seafood Stations standards of quality and service are met while providing nutritious, safe, eyeappealing, properly flavored food. Maintain a safe and sanitary work environment. Reports all material needs and supplies of the Sushi Bar including dry and frozen products, fresh and frozen fish to the Sushi Manager. Assures that all facilities and materials are in complete readiness for excellent service before each shift. Corrects promptly any deviations from established preparation standards. Being a positive example for the team members of the sushi bar. Competencies Collaboration Skills. Customer/Client Focus. Flexibility. Stress Management/Composure. Supervisory Responsibility This position has no supervisory responsibilities. Scheduling This position requires a minimum of 2 weeknights and 1 weekend night. Work Environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, steamer, mixer and chefs knives. The employee is frequently exposed to heat, steam, fire and noise. 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work This is a flexible position with hours varying Travel No travel is expected for this position. Required Education and Experience 3-5 years of prior Sushi chef experience. Preferred Education and Experience A high school diploma or equivalent.