Executive chef jobs in Bothell West, WA

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Title: CHEF Pay Range: 80,000 - 100,000/ annually (depends on experience) About US: Supreme Dumplings is a thriving restaurant known for its exquisite dumplings and authentic Chinese cuisine. We take pride in our commitment to quality, exceptional service, and creating a memorable dining experience for our customers. As we continue to expand and innovate, we are seeking a dynamic and experienced Chef to join our team and lead our restaurant to new heights of success. Job Overview: Thank you for your interest in the Chef position at our company! We are looking for a chef with strong interpersonal skills to join our company who can: develop recipes and menus, develop and lead a strong back of house team, set and enforce kitchen policies and procedures, has a forward thinking/growth mindset who can help us grow as an organization. We look forward to reviewing your qualifications and what you can bring to our organization! Responsibilities: Develops recipes and menus. Collaborating with the restaurant leadership to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Oversees back-of-house operations. Sets the staffing schedule. Leads pre-shift meetings. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Helps with financial planning and budgeting. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Core Competencies Physical ability to work under the following conditions: bending, reaching, stretching, twisting, climbing stairs, manual dexterity/coordination, standing for extended periods of time, lifting heavy objects 50lbs., and other physical activities common to kitchens. Work may involve interactions with a diverse client/guest population and involves working with people, so strong communication skills are a must Expert knowledge in kitchen operations, food safety, and sanitation rules In-depth knowledge of federal, state, and local food handling regulations Ability to develop unique recipes Current knowledge of trends in the restaurant industry Comfortable training, directing and supervising kitchen staff Exceptional leadership skills, including motivation and goal setting Excellent communication and interpersonal skills Time management and organization Requirements : Expert knowledge of the restaurant or organization's cuisine Experience working in Chinese cuisine Advanced culinary skills including food preparation, flavor pairings and other cooking best practices A culinary arts bachelor's or master's degree is preferred. At least 5 years of management experience is preferred. Bilingual to English & Mandarin. Benefits : Competitive salary and performance-based incentives. Opportunities for career growth and professional development. A supportive and collaborative work environment. Employee discounts and benefits.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes America's Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: The Club at Snoqualmie Ridge Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Pay Range: $77,969 - $150,000 Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Free Golf at home club/ Discounted Golf throughout portfolio Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

The Cooking Lab is the publisher of Modernist Cuisine (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), Modernist Bread (2017), Modernist Pizza (2021), Food and Drink (2023) and Modernist Bread at Home (2024). Our interdisciplinary team in Bellevue, Washington includes food scientists, development chefs, and a full editorial department, as well as business and marketing staff-all dedicated to advancing the state of the culinary arts through the creative application of scientific knowledge and experimental techniques. The Cooking Lab is seeking a highly skilled, detail-oriented contract Research and Development Chef. Our ideal candidate has deep expertise in pastry arts and well-developed lamination skills to support our pastry project. This 6-month contract position will work 40 hours per week onsite with our team of Research and Development chefs to test pastry recipes in collaboration with the Food Science team. Our research and development chefs play a key role in our pastry research through technical skill and precision, high quality data production, and thorough record keeping. Key Responsibilities: Pastry Testing and Evaluation Meticulously follow experimental protocols developed by the Pastry Manager and Food Science team. Prepare baked good samples for data in an efficient and highly organized manner. Thoroughly document, accurately label, and effectively communicate all recipe iterations, testing outcomes, and process adjustments. Apply critical thinking and problem-solving approaches during the experimental process. Technical Execution Apply advanced baking and pastry techniques to achieve the most consistent results possible, with a special emphasis on lamination ability. Experience working with and making phyllo dough also desired. Maintain high standards of quality, consistency, and data production. Additional Duties Collaborate with the culinary team to maintain kitchen organization and cleanliness on a daily basis. Work effectively with cross-functional teams including Editorial, Marketing and Photography. Qualifications: Degree or certification in Pastry or Culinary Arts. Minimum 5 years of professional pastry experience, with high volume lamination production experience preferred. At least 2 years in a product development or R&D role preferred. Strong organizational and documentation skills. Preferred Skills: Strong foundation in food science principles, especially related to ingredient functionality. Ability to work collaboratively in a fast-paced, experimental kitchen environment. Experience executing recipes to an exceptionally high standard to meet photographic needs. Proficiency in Microsoft Excel and Word for documentation and planning. Why Join The Cooking Lab? Be part of a world-class culinary team pushing the boundaries of pastry innovation. Work in a collaborative, creative environment with access to cutting-edge tools and techniques. Contribute to a high-profile pastry project with opportunities for growth and impact.

Annual Salary Range $80000.00 - $125000.00 per year Actual salary offer within the listed range may vary based on work experience and other objective factors. The pay range for this position is subject to change and may be modified in the future, in compliance with applicable laws. As a Head Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. In this role, you are responsible for leading your team's deliverables and providing our guests with memorable, consistent, and iconic culinary experiences. You will manage labor budgets, maintain a pristine restaurant environment, and ensure the highest quality products. As a coach and mentor, you will motivate and inspire those around you to directly impact their continuous learning, growth, and development. Duties Support your team in the preparation of all ingredients and food products to fulfill prep lists, par levels, and recipe standards. Utilize various preparation and cooking methods to ensure the quick, precise creation of our menu items in accordance with JOEY recipes. Wash, chop, cut, grill, roast, sauté, fry, etc. Coordinate with other stations as needed. Maintain prep and cooking areas in a clean, sanitary and safe manner. Ensure clean, organized, and maintained refrigerators, cooler drawers, ovens, preparation, and dry storage areas, etc. Train partners on the instructions and guidelines for safe usage of kitchen equipment and cleaning compounds. Report on equipment problems and maintenance issues immediately. Fulfill recruitment needs, impact positive candidate experiences, and select and retain your team. Support your team in training and development of technical knowledge and world-class execution of JOEY tasks and standards. Communicate daily focus and feedback to partners. Manage in-store budgets, food costs, and labor. Impact the delivery of Iconic Hospitality and coach the kitchen team as needed to fulfill experience standards for our guests. Follow all food service and handling safety precautions and procedures. Basic Qualifications 3+ years culinary experience (If you have high potential but less experience, we still want to meet you!). Must have or be able to obtain valid local and/or state Food Handler permits. Possess a passion for hospitality and a proven track record of creating world-class hospitality experiences. Thrive in a dynamic, fast-paced work environment. Be able to walk and stand for prolonged periods of time; frequent bending, reaching, and stretching; repetitive manual tasks; and lift and carry up to 50 lbs. Required Knowledge, Skills, and Abilities Successful employees at JOEY are genuine, warm, and caring. They value honesty and conduct themselves with integrity. They are comfortable providing and receiving feedback to achieve personal growth and performance excellence. They are natural problem solvers with an insatiable desire to positively impact individual and team execution. They are passionate about quality and professionalism. They possess exceptional relationship building and communication skills. They encourage healthy and supportive competition within their team. They exude confidence, humility, and respect. They take pride in presenting a professional appearance and demeanor. Benefits Career development, education, and growth opportunities. Medical, dental, vision, and life insurance, medical reimbursement plan, and Employee Assistance Program (EAP) for benefit-eligible partners. Discounted employee shift meals. 10% discount for self and guests on all food and beverages when visiting any JOEY location. Discounted clothing retailer partnership. Referral bonus program. Sales competitions and rewards. Paid vacation. Paid sick leave. Join our team! If you're looking for a place to meet your potential, we'd like to meet you. Roll up your sleeves... YOUR journey starts here. About JOEY Restaurants The JOEY Restaurant Group exists to deliver the ultimate dining experience. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively environments. JOEY Restaurants has been family-owned and operated since 1992 and has grown into an iconic multi-concept brand throughout North America, with continued growth and expansion planned into 2030. When you join the JOEY team, you can expect a warm, inclusive, and creative environment, where we are committed to training, educating, and empowering our people. JOEY Restaurants is an Equal Employment Opportunity Employer. We are committed to offering reasonable accommodations to qualified job applicants. This job posting highlights essential responsibilities and requirements of the job and is for illustrative purposes only. There may be additional duties, responsibilities, and qualifications for this job. JOEY Restaurant Group has an internal recruitment department and will not accept unsolicited resumes from employment agencies. Unsolicited resumes sent to JOEY, its employees, and databases, will be considered the property of JOEY Restaurant Group. External recruitment agencies must establish a fully executed service agreement with JOEY's Human Resources department to submit resumes. JOEY will not pay fees to employment agencies who do not have an agreement in place. For contract inquiries please submit your request to ********************************. Benefits Health insurance Dental insurance Vision insurance Life insurance Employee discount Flexible schedule Disability insurance

WHO WE ARE Lindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the "Exhilaration of Discovery". ABOUT THE ROLE The Shipboard Head Chef is a highly involved, hands-on leadership role responsible for the full scope of culinary operations onboard. As the leader of the galley team, you'll be actively engaged in prepping, cooking, and plating meals for both guests and crew, ensuring quality, consistency, and presentation at every service. Beyond daily food preparation, the Head Chef is responsible for managing inventory, placing and tracking food orders, maintaining all sanitation and food safety protocols, and supporting a collaborative, productive team environment in the galley. This is a demanding, fast-paced position that requires strong leadership, excellent time management, and a passion for food and hospitality. The schedule includes split shifts totaling 12-14 hours per day, and the role follows a rotational assignment of approximately 2 months on and 1 month off. RESPONSIBILITIES: * Oversees guest and crew meals, adhering to Lindblad's menu matrix and recipes, emphasizing regional, sustainable, and fresh ingredients. * Cooks and prepares dishes, leading the galley team along the way. * Responsible for all aspects of meal production, including butchering, portioning, preparation, presentation, and flavor. * Manages food provisioning, orders, loading, and checks stores, ensuring FIFO rotation. * Handles special dietary needs and allergies. * Supports the company's sustainable seafood program. * Maintains inventory levels and organizes provision storage areas. * Ensures sanitation compliance per Lindblad Expeditions, CDC, and Canada Health regulations. * Proficient in CDC standards for sanitation. * Supervises provision loading, ensures quality, and communicates with suppliers. * Stays updated on culinary trends for menu adjustments. * Communicates effectively with the Hotel Manager regarding operational matters. Supervisory Responsibilities Supervises training and development for all galley staff.Manages onboard food costs by reviewing orders and controlling local purchases.Coordinates with Purchasing Department and Food and Beverage Manager.Leads galley operation during CDC visits, escorting inspectors and providing professional responses.Ensures uniform compliance for galley chefs and crew.Fills in other galley positions as needed. Safety & Security Ensures food safety and adjusts menus as needed to maintain standards.Participates in required shore-side training.Familiar with ISM codes and requirements.Maintains proficiency in all duties outlined in the company Safety Management System and Emergency Station Billet.Adheres to uniform policy to promote company image and safety, ensuring galley team compliance.Attends onboard safety training, meetings, and drills directed by the Captain, covering fire, abandon ship, man overboard, flooding, and medical emergencies. DESIRED SKILLS AND QUALIFICATIONS * Minimum of 2 years of experience managing a culinary team. * Completion of formal training at a culinary school preferred. * Passenger ship experience preferred. * Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines. * Ability to communicate successfully with galley team members and office personnel. * Ability to effectively present information in one-on-one and small group situations. * Must have the ability to work on their feet in a galley of high temperature for 10-12 hours a day for the duration of the rotation. * Chefs must also be able to lift up to 50 pounds on a regular basis. * Chefs must be able to stay calm and clear headed under stressful situations. Licenses/Certificates * Current First Aid/CPR/AED certification required. * STCW Basic Safety Training required. * STCW Crowd Management required, training provided. * STCW Maritime Security Awareness required, training provided. * Valid USCG Medical Card per STCW standards, training provided. * Vessel Sanitation Public Health (CDC) preferred. $276 - $297 a day Target salary range listed is based on experience/vessel and reflects the total daily compensation. Breakdown of the total compensation range: $276 - $297 base daily rate + additional 10% in vacation pay Bonus opportunity target: 10% Our Benefits Vacation Pay (10% of the daily rate for each day worked) 7 Paid Holidays Health insurance including Medical, Dental, Vision 401(k) plan with employer match Room and board when scheduled Travel Day Pay Travel Expenses Paid Travel benefits for employees and their family Uniforms Provided Training Opportunities Short Pay Emergency Coverage Pay Employment is contingent on the following: * In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines. * Pre-offer background check; employment is contingent upon the results of this screening. * Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. Continued employment is dependent upon consent to and passing these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request. COMPENSATION STATEMENT Lindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant's location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay. EQUAL OPPORTUNITY EMPLOYER STATEMENT At Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status.

Head Chef/Restaurant Manager - Waterfront Bistro on Lake Union Type: Full-Time | Seasonal Peak with Off-Season Opportunities This is a great opportunity to bring your menu influence and creative style as an owner-mentality leader to a well established award winning location with amazing views of the Seattle skyline. We're seeking a candidate with strong organizational and managerial experience, who can keep a busy service running smoothly while inspiring and developing a high-performing team. About the Role: Lead all BOH/FOH operations in a modern kitchen with Montague and Perlick equipment Supervise and schedule staff, providing leadership, mentorship, and accountability Maintain labor efficiency, food costs, and inventory controls Collaborate closely with all staff to ensure smooth daily operations, including patio and dockside service Maintain high standards for cleanliness, food safety, and guest satisfaction Create and update seasonal menus in line with our fresh, casual concept Build upon great customer relationships Ideal Candidate: Proven experience as a head chef, kitchen manager, or BOH leader in a fast-paced, high-volume setting Strong organizational and team management skills Ability to lead calmly under pressure and handle staffing or operational challenges Experience with scheduling, cost control, vendor management, and food safety compliance Passion for high-quality, approachable food and a collaborative team culture What We Offer: Competitive pay Health benefits 401(k) plan Seasonal bonuses and staff perks Opportunities for off-season catering/events Supportive ownership and a strong team environment A high-visibility location with consistent traffic and loyal customers Substantial benefits and time off for off season hours Pay: $90,000 annual salary plus tips and profit sharing If you're a confident leader with a strong culinary background who knows how to build a team and run a tight ship, we'd love to hear from you.

WHAT'S IN IT FOR YOU * Competitive salary starting at $139,874.59 - DOE with discretionary performance bonuses 2x a year! * Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents. * Complimentary meals and covered team member parking. * Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses. * Company-paid gaming licenses (Class A & Class B) * Variety of additional voluntary benefits and retirement plans. WHAT YOU'LL DO * Be the face of Muckleshoot Casino Resort for new hires and team members; exemplify Muckleshoot Casino Resort's values and set a great example by always demonstrating excellent guest service and professionalism. * Serve as a strategic partner to the Food and Beverage Director and senior leadership, contributing to the development and execution of the property's culinary vision and long-term F&B strategy. * Drive culinary innovation by researching, anticipating, and implementing emerging food trends, technologies, and guest experience enhancements. * Lead the creation and launch of new concepts, pop-ups, and signature events that position the casino as a regional leader in food and beverage. * Assist in full P&L responsibility for all culinary operations, including forecasting, budgeting, and financial analysis. * Collaborate with finance and procurement teams to optimize vendor relationships, negotiate contracts, and maximize profitability. * Conduct ROI analysis for new menu items, concepts, and capital investments. * Develop and implement systems to capture and analyze guest feedback, using data to personalize offerings and continuously improve satisfaction. * Design and execute VIP, loyalty, and special event culinary experiences that exceed guest expectations and drive repeat business. * Champion a culture of hospitality, ensuring every guest interaction reflects the highest standards of service and culinary excellence. * Lead crisis management and business continuity planning for kitchen operations, including foodborne illness response and supply chain disruptions. * Maintain up-to-date knowledge of regulatory changes and proactively update policies and procedures. * Lead the adoption of new kitchen technologies, such as automation, digital ordering, and AI-driven inventory management. * Leverage data analytics for menu engineering, labor optimization, and guest insights. * Continuously evaluate and implement tools that enhance operational efficiency and guest experience. * Identify and develop future culinary leaders through succession planning, mentoring, and targeted professional development. * Establish clear performance metrics and career pathways for all team members. * Foster a culture of continuous learning, encouraging ongoing certification and skill advancement. * In partnership with the Food and Beverage Director, foster cross-departmental collaboration with marketing, events, hotel, and gaming teams to deliver integrated guest experiences. * Represent the Food and Beverage Department and the casino at industry events, conferences, and in media as a culinary ambassador. * Communicate effectively with all levels of staff, management, and external partners. * Set and uphold standards for excellence, integrity, and professionalism; serve as a role model for continuous improvement and positive culture. * Implement systems for recognizing and rewarding outstanding performance. * Regularly review and update SOPs, training materials, and performance metrics to ensure best-in-class operations. * Inspire and motivate the team to achieve excellence and innovation in all aspects of culinary operations. WHAT YOU'LL BRING * Ability to obtain a Class III A gaming license. * HACCP, State Sanitation Certification, or Serve Safe certification required. * Minimum 10 years of progressive culinary leadership experience, preferably in a high-volume, multi-outlet casino or resort environment. * Proven track record of innovation, financial performance, and team development. * Advanced knowledge of culinary techniques, food safety, and kitchen operations. * Strong business acumen, communication skills, and strategic thinking. * Valid WA State Health Card/Food Handler permit required. * ACF Accreditation or affiliation preferred. HOW YOU'LL BE SUCCESSFUL * Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. * Knowledge of health & safety standards, and safety regulations. * Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. * Knowledge of loss prevention and waste reduction management. * Knowledge of managing food control and labor cost, demonstration cooking, menu development, and the development of the culinary team. * Knowledge of currently acceptable practices for organizational behavior and human resources management. * Ability to operate all types of cooking equipment. * Ability to operate and use inventory and ordering software and related KPI Dashboard Software * Ability to demonstrate strong leadership skills and excellent client and guest service. * Ability to create menus, do cost analysis of recipes and set menu pricing. * Ability to interact with casino staff and management personnel effectively. * Ability to work with and maintain confidential information and materials. * Skilled in excellent verbal and written communication. Read, write, and speak English fluently. * Skilled in advanced organization and teamwork.

Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000**

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $32.00-$37.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until October 24, 2025. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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 DescriptionBenefits: 401(k) Company parties Competitive salary Dental insurance Free food & snacks Health insurance Opportunity for advancement Paid time off Fast-growing company looking for a passionate, creative, and detail-oriented Head Chef to join! **How to Apply: To proceed with your application, please complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. ********************************************************************** Who We Are: At HeartnBelly, we are more than just a food business. We aim to craft bold, crave-worthy dishes that bring people together, combining the joy of familiar flavors with the thrill of innovation. Our operations span food trucks, catering, and production kitchens, all driven by our mission: to add sparks to communities with flavors that touch our hearts. Why Join Us? We are growing fast and seeking a passionate, creative, and detail-oriented Head Chef to lead our culinary team. This role isn't just about cooking; it's about shaping the future of HeartnBelly's menu, team, and overall food experience. As we double our presence and expand into new markets, you'll have the opportunity to leave your mark on a company dedicated to excellence and innovation. Who We Are Looking For: We seek a culinary visionary with strong leadership skills and a passion for street food. You're not just a chef; you're a mentor, innovator, and quality champion who thrives in fast-paced environments. You have: Experience: 8+ years in professional kitchens, including 3+ years in a leadership role, with experience in high-volume kitchens, production kitchens, or large-scale catering. Expertise: Deep culinary knowledge, proficiency in diverse cooking techniques, and familiarity with a wide range of kitchen equipment. Innovation: A passion for creating dishes that wow our customers, with a scientific and customer-focused approach to menu development. Operational Acumen: Strong understanding of food costing, inventory control, and process optimization. Leadership: A proven ability to train, mentor, and inspire teams while fostering a collaborative and respectful kitchen culture. Roles and Responsibilities: As Head Chef, you'll work closely with the Executive Chef/Owner and the Operations Manager to ensure culinary excellence and operational efficiency. Your responsibilities include: 1. Culinary Leadership and Innovation Develop and execute bold, crave-worthy menus that delight customers and align with HeartnBelly's mission. Lead menu R&D, incorporating customer feedback and food trends. Standardize recipes to ensure consistency across all locations. 2. Kitchen Operations and Quality Control Oversee daily kitchen workflows and optimize food preparation processes. Conduct regular quality audits, addressing discrepancies immediately. Maintain strict food safety and hygiene standards. Collaborate with the Operations Manager to refine service flow and address operational bottlenecks. 3. Team Development and Training Mentor and train kitchen staff, fostering a culture of collaboration, respect, and growth. Build performance improvement plans and support team members in reaching their potential. Work with Kitchen Leads to create balanced schedules and ensure team well-being. 4. Collaborative Leadership Partner with the Operations Manager to align culinary and operational goals. Work together on inventory management, cost control, and equipment maintenance. Culture Fit: At HeartnBelly, our values guide everything we do: Crave: A relentless desire to create food that people love. Curiosity: A commitment to exploring new ideas and techniques to stay ahead. Contribute: Elevate and share through your creations, making every dish meaningful. Connection: Strengthen old relationships and foster new ones through the joy of food. Why This Role Matters: This isn't just a job; it's a chance to shape HeartnBelly's future. As Head Chef, you'll have the creative freedom and resources to make a lasting impact on the team you lead and the communities we serve. How to Apply: Are you ready to take on this challenge and lead HeartnBelly's culinary vision? Complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. ********************************************************************** We can't wait to meet you!

About Aeon Senior Living: Aeon Senior Living in Sammamish offers seniors a state-of-the-art community with beautiful natural surroundings. Our residents enjoy expansive outdoor spaces, light-filled residences with high-ceiling living room, and breathtaking views of the serene environment. In addition to the peaceful setting, we provide gourmet cuisine, engaging activities, and a robust wellness program designed to enhance well-being. With a focus on holistic care and a vibrant, supportive community, Aeon Senior Living is a place where residents can thrive, surrounded by the tranquility of Sammamishs lush landscapes. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets. Schedule: 10AM - 6PM, Tuesday to Saturday Private Chef Job Description Purpose: The Cook provides full-scope, hands-on production cooking in the Culinary Services Department. Responsible for always maintaining superior quality service and cleanliness, utilizing appropriate food handling and preparation techniques, and safe and sanitary practices. RESPONSIBLE TO: Director of Resident Care Services Minimum Eligibility Requirements: Minimum of 2 years applicable food service experience Must have previous line cook experience in hotel/restaurant or senior living settings. Culinary Training Certification or Degree in Culinary Arts Preferred Must have a strong commitment to customer service and desire to exceed customer expectations. Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Must meet all health-related and food handling requirements pertaining to local and state regulatory agencies. Must maintain current CPR/First Aid credentials Must maintain current Food Handlers credentials Must maintain annual Continuing Education Credits Must have experience with menu presentation, food preparation, production, food delivery systems, and utility Knowledge in all areas of the local Health Department, OSHA, and other regulatory agencies relevant to culinary services Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation. Willingness to be available for any/all emergencies regarding the community Is able to prepare and understand techniques required to cook all items on the menu as instructed. Subject to pre-employment screening including physical, TB testing and criminal background check. Essential Functions: Food Preparation May be responsible for grocery procurement and shopping Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure Follows recipes as instructed and follows proper procedures to cook all foods to Signature Dining standards Ensures that all foods are prepared within allotted Signature Dining standards, while maintaining freshness and appropriate temperatures Ensures that all foods are attractively presented as per Signature Dining standards Exhibit cooking standards of speed, accuracy, and efficiency Responsible for proper food storage including covering, labeling, and dating all items, and placing in appropriate location of food storage areas. Ensures safe food handling technique at all times. Completes meal production records in an accurate and timely manner. Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs Host Responsible for seating residents, families, and guests Greets all residents, families, and guests immediately upon arrival working with the full dining service team to ensure all residents receive the full Signature Dining experience Responsible for creating an inclusive environment working with the full dining service team to ensure Signature Dining standards are met or exceeded. Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance Meal Service Attends pre-meal meetings to become familiar with menu items being served. Assists in seating of residents in assigned section of dining room. Greets all residents immediately upon being seated, working with the full dining service team to ensure all residents receive the full Signature Dining experience Notes and reports to Supervisor all residents from assigned section that missed the meal Maintains accurate records of meals served to residents and guests in assigned section and submits to Supervisor, or accurately enters information into system Reports immediately to Supervisor any unusual occurrences or changes in resident behavior or eating habits occurring in assigned section. Serves meals in accordance with proper serving techniques and ensures that food is presented in an attractive manner. Assists with other dining room duties such as restocking condiments, filling salt and pepper shakers, folding napkins, etc., as assigned by Supervisor. Dining Room Cleaning Assists with cleaning, organizing, and maintaining all service areas in assigned section. Ensures that tables, chairs, and carpet in assigned section are cleaned after each meal and prepared for the next meal in a timely manner. Assists with other cleaning duties as assigned. Kitchen Cleaning Responsible for cleaning and sanitizing their work areas and equipment before and after each use. Ensures that all kitchen surfaces including floors, counters, sinks, cabinets, and walk-in freezer and refrigerator remain clean and sanitary during assigned shift. Completes deep cleaning procedures according to deep cleaning schedule and as assigned Other Attends all required team member meetings and in-service training sessions. Upholds Residents Rights as defined by state regulations and by Company policy, at all times. Supports and upholds all other Company policies, and the service philosophy. Reliable and predictable attendance Ability to assist with resident care and provide support during emergency situations. Other duties as assigned. Working Conditions Must be able to work full-time or part-time as agreed upon, on assigned shift, including weekend and holiday rotations Physical/Sensory Requirements Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment Lifts and carries up to 50 lbs. with assistance occasionally Pushes and pulls up to 50 lbs. with assistance occasionally Climbs, reaches, bends and twists occasionally Reaches, bends and twists occasionally Sits, stands, and walks frequently Medium work exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation Must be able to see well enough to write and read, and to visually interact with residents, families, and staff. Must be able to speak and hear well enough to verbally interact with residents, families, and staff. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Job Title: CHEF Pay Range: 80,000 - 100,000/ annually (depends on experience) About US: Supreme Dumplings is a thriving restaurant known for its exquisite dumplings and authentic Chinese cuisine. We take pride in our commitment to quality, exceptional service, and creating a memorable dining experience for our customers. As we continue to expand and innovate, we are seeking a dynamic and experienced Chef to join our team and lead our restaurant to new heights of success. Job Overview: Thank you for your interest in the Chef position at our company! We are looking for a chef with strong interpersonal skills to join our company who can: develop recipes and menus, develop and lead a strong back of house team, set and enforce kitchen policies and procedures, has a forward thinking/growth mindset who can help us grow as an organization. We look forward to reviewing your qualifications and what you can bring to our organization! Responsibilities: Develops recipes and menus. Collaborating with the restaurant leadership to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Oversees back-of-house operations. Sets the staffing schedule. Leads pre-shift meetings. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Helps with financial planning and budgeting. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Core Competencies Physical ability to work under the following conditions: bending, reaching, stretching, twisting, climbing stairs, manual dexterity/coordination, standing for extended periods of time, lifting heavy objects 50lbs., and other physical activities common to kitchens. Work may involve interactions with a diverse client/guest population and involves working with people, so strong communication skills are a must Expert knowledge in kitchen operations, food safety, and sanitation rules In-depth knowledge of federal, state, and local food handling regulations Ability to develop unique recipes Current knowledge of trends in the restaurant industry Comfortable training, directing and supervising kitchen staff Exceptional leadership skills, including motivation and goal setting Excellent communication and interpersonal skills Time management and organization Requirements: Expert knowledge of the restaurant or organization's cuisine Experience working in Chinese cuisine Advanced culinary skills including food preparation, flavor pairings and other cooking best practices A culinary arts bachelor's or master's degree is preferred. At least 5 years of management experience is preferred. Bilingual to English & Mandarin. Benefits: Competitive salary and performance-based incentives. Opportunities for career growth and professional development. A supportive and collaborative work environment. Employee discounts and benefits.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes America's Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

WHO WE ARELindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. ABOUT THE ROLEThe Shipboard Head Chef is a highly involved, hands-on leadership role responsible for the full scope of culinary operations onboard. As the leader of the galley team, you'll be actively engaged in prepping, cooking, and plating meals for both guests and crew, ensuring quality, consistency, and presentation at every service. Beyond daily food preparation, the Head Chef is responsible for managing inventory, placing and tracking food orders, maintaining all sanitation and food safety protocols, and supporting a collaborative, productive team environment in the galley. This is a demanding, fast-paced position that requires strong leadership, excellent time management, and a passion for food and hospitality. The schedule includes split shifts totaling 12-14 hours per day, and the role follows a rotational assignment of approximately 2 months on and 1 month off.RESPONSIBILITIES: Oversees guest and crew meals, adhering to Lindblad's menu matrix and recipes, emphasizing regional, sustainable, and fresh ingredients. Cooks and prepares dishes, leading the galley team along the way. Responsible for all aspects of meal production, including butchering, portioning, preparation, presentation, and flavor. Manages food provisioning, orders, loading, and checks stores, ensuring FIFO rotation. Handles special dietary needs and allergies. Supports the company's sustainable seafood program. Maintains inventory levels and organizes provision storage areas. Ensures sanitation compliance per Lindblad Expeditions, CDC, and Canada Health regulations. Proficient in CDC standards for sanitation. Supervises provision loading, ensures quality, and communicates with suppliers. Stays updated on culinary trends for menu adjustments. Communicates effectively with the Hotel Manager regarding operational matters. Supervisory Responsibilities Supervises training and development for all galley staff. Manages onboard food costs by reviewing orders and controlling local purchases. Coordinates with Purchasing Department and Food and Beverage Manager. Leads galley operation during CDC visits, escorting inspectors and providing professional responses. Ensures uniform compliance for galley chefs and crew. Fills in other galley positions as needed. Safety & Security Ensures food safety and adjusts menus as needed to maintain standards. Participates in required shore-side training. Familiar with ISM codes and requirements. Maintains proficiency in all duties outlined in the company Safety Management System and Emergency Station Billet. Adheres to uniform policy to promote company image and safety, ensuring galley team compliance. Attends onboard safety training, meetings, and drills directed by the Captain, covering fire, abandon ship, man overboard, flooding, and medical emergencies. DESIRED SKILLS AND QUALIFICATIONS Minimum of 2 years of experience managing a culinary team. Completion of formal training at a culinary school preferred. Passenger ship experience preferred. Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines. Ability to communicate successfully with galley team members and office personnel. Ability to effectively present information in one-on-one and small group situations. Must have the ability to work on their feet in a galley of high temperature for 10-12 hours a day for the duration of the rotation. Chefs must also be able to lift up to 50 pounds on a regular basis. Chefs must be able to stay calm and clear headed under stressful situations. Licenses/Certificates Current First Aid/CPR/AED certification required. STCW Basic Safety Training required. STCW Crowd Management required, training provided. STCW Maritime Security Awareness required, training provided. Valid USCG Medical Card per STCW standards, training provided. Vessel Sanitation Public Health (CDC) preferred. Our BenefitsVacation Pay (10% of the daily rate for each day worked)7 Paid HolidaysHealth insurance including Medical, Dental, Vision 401(k) plan with employer match Room and board when scheduled Travel Day PayTravel Expenses PaidTravel benefits for employees and their family Uniforms ProvidedTraining OpportunitiesShort PayEmergency Coverage Pay Employment is contingent on the following: - In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines. - Pre-offer background check; employment is contingent upon the results of this screening. - Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. Continued employment is dependent upon consent to and passing these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request. COMPENSATION STATEMENT Lindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant's location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay. EQUAL OPPORTUNITY EMPLOYER STATEMENT At Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.