Executive chef jobs in Bountiful, UT - 98 jobs

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $90,000-$110,000 and is bonus eligible 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 April 10, 2026. Responsibilities Responsible for managing, developing and mentoring all full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of 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. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. 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. 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.

Executive Chef - Large Senior Living Community We are looking to hire a commendable Executive Chef to manage our kitchen staff and join our team at a large senior living community in South Jordan. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve. Who we are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then look no further! Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Copper Creek Senior Living is one of Stellar Senior Living's most vibrant senior living communities. Serving residents in a very active community full of fun, family and opportunities to serve. What we offer Competitive salary $67,000 to $72,000 depending on experience Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!! A growing company with opportunities for advancement Company sponsored training, tuition reimbursement, and other learning opportunities Free meals each shift Full-Time position On demand pay. Get your earned wages as soon as you want. Job Description As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines. Responsibilities Plan, test and check cost of new menus and menu items. Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health. Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items. Participate in interviewing and selection of food service personnel. Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall. Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules. Read and understand financial performance and results and adjusts activities accordingly. Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Takes month-end inventory and extend totals accurately. Inspects the quality and quantity of these items when delivered. Qualifications Experience and/or knowledge of special diets and meal preparation for large groups. Culinary Arts degree from recognized school as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation. Five (5) years experience in kitchen work in medium to large organizations. 2+ years' experience in hiring, training and managing food service personnel. Experience executing culinary techniques including menu design, food preparation and artistic food design. Knowledge of culinary terminology. Ability to operate computer equipment for data entry and retrieval. Must have ServSafe certificate (current) If you are the right candidate, then we definitely want to hear from you! To apply click the “Apply” button. We are an equal opportunity employer and prohibit discrimination/harassment 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. As part of Stellar Senior Living's continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **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.

Benefits: Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Opportunity for advancement Parental leave Training & development Vision insurance Paid time off Join our team at HallPass! We are hiring for our leadership team and are looking for a Chef de Cuisine for our Company! Responsibilities: Ability to lead the culinary team and develop new hires with training and guidance. Ensures the general cleanliness of the heart-of-house, and the entire venue. Handles all allergy and/or dietary restrictions and modifications. Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor. Initiates the process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews, developing employees. Oversee operations to ensure safety, quality, recipe accuracy and financial profitability. Supervise the execution of regular service, catering, take-out and all in/off-venue events. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Responsible, with the General Manager, for maintaining the venue's monthly Profit & Loss statement standards. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies. Coaches and develops employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all standards and procedures. Possesses in-depth knowledge of all food menus and the venue. Organize, develop, and produce new recipes for potential new menu items and specials. Ensures expediting standards. Possesses practical knowledge of the job duties of all supervised employees. Attends, leads, and participates in any training sessions, departmental meetings, daily pre-shift meetings. Responsible for Initiating and leading Progressive discipline for all BOH Staff when necessary. Qualifications: Minimum 2 years of experience as a Chef in full service, moderate to high volume restaurants. Proficient with computers, Excel, Toast, Email, POS and technology. Strong interpersonal skills and financial acumen. Professional verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus. Must be organized, self-motivated, and proactive with a strong attention to detail. Must be able to stand, lift and bend for extended periods of time. Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials. Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays. We offer competitive pay and company benefits! Compensation: $70,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The casual, open setting has a striking design with widen tables and chairs made of golden acacia from Thailand, ornate Balinese doors, colorful original murals and several art pieces by a resident artist. Each of the surprising design elements feature a QR code where diners can learn more about the story behind the art. The food hall includes seating for 300, including a dynamic outdoor patio of more than 3,500 square feet.

Executive Sous Chef High-Energy, Upscale Restaurant Im working with an innovative, globally expanding hospitality group known for its bold flavors, energetic atmosphere, and commitment to excellence. Were looking for a passionate and experienced Executive Sous Chef to support day-to-day kitchen operations and drive culinary leadership at one of their vibrant, high-volume locations. If you thrive in a fast-paced environment, love leading teams, and are excited to create memorable dining experiences, this could be the career move youve been waiting for. Why Youll Want to Be Part of This Team: Competitive Compensation & Bonuses: Performance-based bonuses up to 15% of base salary Regular opportunities for merit-based raises and performance incentives Full Benefits Package: Medical, Dental, and Vision Insurance Group Life and Disability Additional options for Accident, Critical Illness, and Hospital Indemnity Insurance 401(k) with Traditional and Roth options Perks & Wellness Support: Employee dining discounts or complimentary meals onsite Paid Time Off and Paid Sick Leave (as required by local/state laws) EAP access, plus commuter and dependent care benefits Career Growth: Work under top culinary leadership with clear advancement pathways Get involved in creative menu design and seasonal innovation Be part of an expanding global brand with limitless opportunities What Youll Be Doing: As Executive Sous Chef, youll serve as the Executive Chefs key support, helping to manage kitchen operations, maintain high culinary standards, and lead a skilled team in delivering a consistently exceptional guest experience. Core Responsibilities: Culinary Operations Oversee daily production and kitchen execution Expedite service to ensure speed, accuracy, and plating standards Lead daily line checks and enforce recipe consistency Assist in crafting and implementing seasonal menu specials Collaborate on event-specific culinary needs and private dining Team Development & Kitchen Culture Train and mentor line cooks and prep staff Promote a respectful, team-oriented kitchen environment Inspire and elevate team performance through example and engagement Operational & Financial Accountability Monitor labor, food cost, and inventory to remain within budget Reduce waste and improve portion control Work with purchasing teams to source top-quality ingredients Use sales mix data to guide menu and prep decisions Support P&L reviews and variance resolution Food Safety & Compliance Ensure all local and company health standards are met or exceeded Maintain cleanliness and kitchen organization at all times Oversee storage, rotation, and refrigeration protocols Supervise closing procedures and equipment safety What Were Looking For: 5+ years of culinary leadership in upscale, high-volume restaurants Strong kitchen management, financial, and food cost control skills Creative, organized, and driven with a high culinary IQ ServSafe Manager certification (or state equivalent) Hands-on leader who can work every position and train others Comfortable using POS and kitchen inventory software Must be available nights, weekends, and holidays as needed Physical Requirements: Must be able to stand for long periods in a high-heat environment Ability to lift and carry up to 50 lbs Flexibility to work a full-time schedule including weekends and holidays Next Steps: This role offers a genuine path for growth in one of the industrys most exciting dining concepts. If youre ready to lead with excellence and creativity in a high-profile kitchen environment, lets connect.

A chic and high-profile private club near Salt Lake City is seeking an accomplished Executive Chef. This club offers a wide array of amenities, including multiple food & beverage outlets and event spaces. This is an excellent opportunity for a creative culinary leader who enjoys developing innovative menus and building exceptional kitchen teams. Compensation: $110, 000 - $120, 000 + Bonus, Comprehensive health benefits, PTO, and more. Key Responsibilities •Create innovative menus that balance member preferences with seasonal ingredients and culinary trends •Direct kitchen operations, ensuring consistent quality, presentation, and service standards •Manage food costs, inventory, and kitchen budget to ensure profitable operations •Lead, develop, and inspire a skilled culinary team •Collaborate with the management team and members on special events, banquets, and club functions Qualifications •3-5 years of experience as an Executive Chef, with a strong background overseeing multiple outlets and Banquets •Culinary training from an accredited institution •Strong leadership abilities with proven staff management experience •Financial acumen with experience in budget management and cost control •Excellent communication skills and professional demeanor If you are interested in being considered, please apply with an updated resume! Only qualified candidates will be contacted

Job DescriptionLead the Craft. Shape the Standard. Join Bonrue Bakery as our Executive Baker Who We Are At Bonrue Bakery, we blend the soul of old-world baking with the pace and precision of modern hospitality. Founded by Michelin-trained chefs and powered by Savory Fund, we've grown quickly across Southern Utah-earning a reputation for croissants that sell out daily, pastries that surprise, and a team culture that feels like family. As we grow, we're searching for a visionary Executive Baker-someone who leads with taste, mentors with intention, and bakes with reverence and originality. The Role This role is responsible for overseeing all baking operations-from artisan breads and viennoiseries to savory creations. You'll lead a talented team, shape the menu alongside the Executive Pastry Chef, and establish the gold standard for consistency, creativity, and kitchen culture. What You'll Do Manage the full production of artisan breads, pastries, viennoiseries, and savory baked goods across all Bonrue locations Own the production of viennoiserie: croissants, puff pastries, danishes, etc.-balancing technique with innovation Co-create new menu items with the Executive Pastry Chef, blending savory and sweet elements Develop and refine original recipes rooted in seasonal ingredients, modern trends, and timeless tradition Train, mentor, and manage the baking team-fostering excellence, speed, and unity Monitor daily execution to maintain the highest standards in taste, texture, and presentation Conduct quality tastings, schedule staff, and oversee kitchen workflow Source high-quality, sustainable ingredients and manage inventory cost-effectively Ensure all baking equipment is clean, operational, and compliant Collaborate cross-functionally with front-of-house, marketing, and events to align production with demand Occasionally interact with guests or showcase products at events to represent Bonrue's craft culture Maintain all health, safety, and sanitation standards with precision Who You Are You might be a great fit if you: Have 7-10 years of baking experience, with at least 3 years leading a team Are a master of fermentation, lamination, and artisan techniques Innovate fearlessly while respecting classical methods Lead with humility, develop others with intention, and create systems for scale Are relentlessly detail-oriented, calm under pressure, and obsessed with quality Hold or are willing to obtain: Food Handler's Permit, ServSafe Certification, valid driver's license Are proficient in basic digital tools (email, Microsoft Suite) What We Offer Competitive salary with performance-based incentives Creative freedom and brand-shaping influence A talented culinary partner in the Executive Pastry Chef Modern equipment and a supportive leadership team Growth opportunities as Bonrue expands regionally A tight-knit kitchen culture rooted in excellence and gratitude A platform to build your legacy-every morning, before the sun rises We use eVerify to confirm U.S. Employment eligibility.

Eight Settlers Restaurant & Distillery a drug free, equal opportunity job place is seeking talented, energetic, organized and service-oriented individuals who are committed to providing absolute guest satisfaction in a fast-paced high-energy environment! Now accepting applications for an experienced Chef de Cuisine. Candidate; one must be able to provide a minimum of 8 years of cooking experience in a high end fast-paced environment. Please e-mail resume to this posting. You may qualify for a benefit package! Chef de Cuisine Job Description: We are looking for an experienced person to fill a vacant spot in our kitchen managerial team and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen well organized and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks. The advantage goes to candidates with a diploma from a culinary school. Main responsibilities of a Chef de Cuisine include but are not limited to: - Assist the Executive Chef where needed - Ensure consistent and smooth running of food production - Ensure effective stock purchase, its receipt and storage - Ensure that working areas are always kept clean - Assist other kitchen staff as need arises - Supervise performance of kitchen staff to ensure proper activity - Perform other administrative tasks as will be communicated by superiors - Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity, and safety - Work towards exceeding customer's expectation by encouraging and promoting high level of service - Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly - Resolve possible disputes within the kitchen and report any unresolved - Promote good team spirit regularly - Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature - Ensure monthly inventory is completed and accurate - Ensure that the kitchen staff work harmoniously in order to ensure timely production and execution of quality foods - Ensure proper arrangement and garnishing of food - Manage food logs - Monitor the quality and quantity of food prepared - Assist in recruiting, hiring, and training employee cooks - Report the need for maintenance to appropriate staff - Manage the Kitchen in the absence of the Executive Chef - Assist in the creation and implementation of seasonal menu changes Sous Chef Job Requirements: - Must have prior experience as a sous chef or higher. - Must be skilled in operating kitchen equipment. - Must be skilled in various cooking techniques. - Must know and follow sanitation procedures. - Must showcase teamwork and communication skills. - Must showcase great organizational skills. - Must be able to multitask and act quickly. - Must carry at least a high school diploma. - Must be able to complete a cooking test. Work schedule Holidays Day shift Night shift On call Weekend availability Benefits Paid time off Health insurance Dental insurance Employee discount

The Chef de Cuisine will coordinate and oversee all culinary operations of their respective F&B outlet. As a member of the Food & Beverage management team, you will work closely with the Restaurant Manager, Executive Chef, and Food & Beverage Director to meet daily operational needs, as well as develop and fulfill both short and long-term goals for respective outlets. The Chef de Cuisine will work directly with the Executive Chef on staffing, training, menu development, and implementation of SOPs to promote success through brand development, staff retention, and financial results. The Chef de Cuisine will develop strategies for cost and labor control and be responsible for their outlet's operating budget. Job Requirements: Excellent communication skills in English, both verbal and written. Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms. Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments. Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects. Regularly required to taste and smell. Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-12am, weekends and holidays. Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish. Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold. Position requires potential exposure to and use of toxic or caustic chemicals. Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals. Ability to accurately read and make measurements and adjustments, including scaling, of recipes. Basic computer skills and ability to perform administrative functions as necessitated and as assigned. Candidate must be able to follow procedures and directions associated with the Snowbasin Culinary and Purchasing & Receiving teams. Ability to travel to Snowbasin for scheduled shifts. Essential Duties & Responsibilities: Read, understand and abide by the employee handbook and resort & department polices & procedures. Maintain a positive work environment by managing, leading, working and communicating in a courteous and professional manner with all guests, co-workers and vendors. Lead by example, fostering departmental teamwork and collaboration. Maintain awareness of all state & federal sanitation procedures and industry food safety practices. Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations. Maintain awareness of resort skier visits and group demands. Support the financial/marketing goals of the department. Monitors and secures inventories daily. Manages all ordering functions & duties for respective outlet. Enforces quality, consistency of product, and portion control for all food items. Lead trainings and meetings to progress departmental quality, standards, and profitability. Coaches & mentors subordinate employees through training and positive guidance. Issues corrective action to subordinates as needed, and builds plans to correct issues and solve performance problems. Enforces budget standards as directed by F&B Director and Executive Chef. Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules, logs, etc). Participates in and promotes safety and accident prevention. Works to grow all revenue opportunities and streams including specials, events, and incremental sales initiatives. Represents resort at community and industry events as necessary. Perform other duties as assigned by management. Qualifications: Highschool diploma or equivalent 2+ years of culinary management or chef position experience preferred 5+ years of practical culinary experience preferred Must possess strong knowledge of service, culinary procedures, occupational safety, and food safety. Utah Food Handler's Permit ServSafe Manager Certification

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Salt Lake Airport F&B Advertised Compensation: $64,981.00 to $79,421.00 Restaurant Chef BF1029 Summary: The Restaurant Chef is responsible for all culinary operations of a single restaurant with difficult to complex operations. This position directs and participates in the preparation, seasoning and cooking of food, manages the culinary staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Manager, depending on local requirements. Essential Functions: * Supervises the day-to-day activities of culinary staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Establishes and maintains contact with food vendors * Prices and orders food and kitchen supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * Identifies hiring, firing, advancement, promotion or any other associate status change needs of the culinary staff * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires post-secondary training via community college, technical school, culinary arts school or four-year university; brand certification a plus * Requires a minimum of 5 years managerial or supervision experience in the food service industry * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Additional Information: To learn more about HMSHost and additional career opportunities, visit ************************ Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Salt Lake City

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

Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide. JOB TITLE - Sous Chef DEPARTMENT - The Garden Restaurant REPORTS TO - Head Chef SUMMARY The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment. Two full-time positions are available: AM Sous Chef and PM Sous Chef. JOB ENVIRONMENT Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly. SKILLS, EDUCATION AND QUALIFICATIONS · Proven experience in a culinary leadership or supervisory role within a high-volume restaurant · Strong leadership and team development skills · Strong culinary knowledge with an understanding of food safety and sanitation practices · Ability to solve problems and respond quickly to kitchen-related issues · Strong organizational skills and the ability to multitask in a fast-paced environment · Professional appearance and adherence to company dress and grooming standards · Experience with prep, production, and inventory processes preferred ESSENTIAL FUNCTIONS · Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction · Supervises, trains, and mentor's kitchen staff, including line cooks, prep cooks, and cashiers · Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas · Ensures all food safety, sanitation, and health regulations are always upheld · Assists with inventory, product rotation, and ordering to maintain adequate stock levels · Supports execution of recipes, prep lists, and culinary standards set by the Head Chef · Performs additional duties as assigned by management · Understands that management reserves the right to modify s as necessary COMPENSATION $50,000 - $55,000/annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data. OTHER JOB REQUIREMENTS · May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs · Takes on additional duties as required or assigned by management EQUAL OPPORTUNITY EMPLOYER STATEMENT: We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.

The Westerner in West Valley City, UT is calling all go-getters to apply to join our amazing food service team as a full-time Restaurant Chef! WHY YOU SHOULD JOIN OUR TEAM We are a leading company that cares about its employees. We pay our Restaurant Chefs a competitive wage of $25/ hour. In addition to great pay, you will also receive health and dental benefits. If we have your attention about this cooking position, please continue reading! ABOUT THE WESTERNER We first opened our doors in 1962 as Salt Lake City's original country dance hall, bar, and grill! Over the years, our stage has been home to well-known artists from Brad Paisley and George Jones to Rascal Flatts and The Dixie Chicks. Whether our clients are looking for good music, good food, or a good time, they can always find it with us! Our multifunctional design creates fun nights filled with live music, free mechanical bull rides, pool tables, line dance lessons, couple dance lessons, a karaoke room, and more! We provide a fun and safe environment for both our customers and our employees! We respect and listen to our employees, inviting them to be innovative and involved. Our team is talented and hardworking, so we encourage our staff to empower themselves through education to perfect their skills. We want all our employees to thrive and succeed in our fun team environment and anywhere else they go. ARE YOU A GOOD FIT? Ask yourself: Do you have excellent communication skills, both written and verbal? Are you adaptable and work well under pressure? Do you keep your workspace clean and organized? Are you a team player with good problem-solving skills? Do you enjoy cooking? If so, please consider applying for this food service position today! YOUR LIFE AS A RESTAURANT CHEF This cooking position in the food service industry works every Wednesday & Thursday 5pm-1am and Friday and Saturday 5pm-2am As a Restaurant Chef, you arrive at the bar each day determined to ensure that every meal that leaves our kitchen lives up to our standards of quality. To maintain guest satisfaction, you carefully follow recipes as well as assemble and plate food in an appealing manner. Using your strong attentiveness to detail, you ensure that each dish meets our company's standards in every aspect as well as adheres to any special requests. To make sure that properly cooked food gets out to diners in a timely manner, you communicate effectively with other staff to maintain organization, coordination, and efficiency in the kitchen. You maintain the cleanliness of food prep areas at all times and follow food sanitation standards to the letter. To guarantee high-quality meals, you regularly rotate stock and dispose of expired products. You love working in a fast-paced culinary environment. Your friendly attitude and professional approach towards coworkers and guests alike contribute greatly to the success of our restaurant! WHAT WE NEED FROM YOU 21+ years old Utah Alcohol Server training card or be able to acquire it within 14 days of hire Salt Lake County Health Department food handler's permit or be able to acquire it within 14 days of hire If you can meet these requirements and perform this cooking job as described above, we would be happy to have you as part of our food service team! Location: 84119

The responsibilities of the Banquet Sous Chef are to manage the banquet operation. This role will work directly with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards, develop banquet menus, and uphold operational standards for banquet functions. In some instances, the Banquet Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary and stewarding teams, with the guest's positive experience being the main driver. Support senior leadership by developing and assuming basic management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise the preparation, firing, and execution of banquet functions Develop and implement creative menu items that adhere to Hyatt brand standards Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, quality and consistency on a daily basis Ensure proper safety and sanitation of all kitchen facilities and equipment Requirements Bachelor's degree in hospitality/culinary management. Previous leadership in high volume banquet/catering operation In -depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast -paced customer service environment Capable of producing a consistent product in a timely manner Culinary education and/or on the job training, hotel experience preferred Proficient English language skills are a must Benefits Up to $4,000 in Relocation Bonus TN Visa provided Flight from Mexico into the US Up to 1 week of housing in the hotel Complimentary meals in the colleague Cafe for every shift worked Able to enroll in Health and Dental after 30 -Days of employment 2 weeks of vacation after 1 year 401k with Company match

Roux is a neighborhood eatery located in downtown SLC. The menu is farm to table, changing seasonally. Wr are hiring for the sous chef position. This person will work with the exeutive chef to carry out the day-to-day kitchen operations for Roux. Responsibilities: Food Preparation and Service: Follow recipes and prep lists to prepare ingredients for cooking. Measure and assemble ingredients accurately to maintain consistency. Set up and organize workstations before and during service. Ensure all necessary ingredients and equipment are readily available. Cook and plate dishes according to established recipes and presentation standards. Monitor and adjust cooking temperatures to ensure food quality. Adhere to portion control and presentation standards. Stay informed about new cooking techniques and trends. Food Ordering Place weekly food orders to ensure dining room is supplied with prepped food Keep within food budgets and labor budgets Collaboration: Coordinate with executive chef on menu items, prep lists and ordering Coordinate with other kitchen staff to ensure the line is stocked for service. Communicate effectively with the executive chef and other team members. Inventory Management: Assist in inventory control by monitoring and restocking ingredients as needed. Report any shortages or discrepancies to the kitchen manager. Quality Control: Inspect food for quality and freshness before it is served. Ensure that all dishes leaving the kitchen meet established quality standards. Work efficiently to meet service demands and maintain timely order completion. Prioritize tasks to handle multiple orders simultaneously. Cleaning and Maintenance: Clean and sanitize work areas, equipment, and utensils. Assist in the routine maintenance and cleaning of kitchen appliances. Follow food safety and sanitation guidelines to maintain a clean and safe kitchen environment. Requirements Proven experience as a lead cook or sous chef. Knowledge of culinary techniques and cooking methods. Understanding of food safety and sanitation regulations. Ability to work in a fast-paced environment and handle pressure. Excellent organizational and multitasking skills. Team player mentality with strong communication skills. Flexibility to work evenings, weekends, and holidays. Benefits: Paid Time Off for FT employees Insurance Reimbursement Plans for FT employees Heirloom Restaurant Group is dedicated to creating a workplace where a diverse and inclusive team thrives in an environment free from discrimination. We provide equal employment opportunities, regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, protected veteran status, or any other applicable characteristics protected by law.

Legacy House of Bountiful in Bountiful, UT is looking to hire a full-time Chef to join our Food Services team! If you have professional chef/cook experience, and enjoy enriching the lives of those around you, this could be the right position for you! WHY YOU SHOULD JOIN OUR TEAM Competitive wage of $18-21/per hour, depending on experience Health, Dental, Vision, and Life insurance HSA with employer contribution 401k with a 4% company match Flexible schedule Discounts on company-managed hotels ABOUT LEGACY HOUSE OF BOUNTIFUL / WESTERN STATES LODGING & MANAGEMENT Following a "personal touch" philosophy, we take the time to get to know our guests and residents and always look for ways to provide care beyond what is expected. We are guided by six core values: Be loving. Choose wisely. Perform together. Act boldly. Express gratitude. Mind the store. We believe that the more independent our assisted living residents are, the happier and healthier they feel. We trust only the most qualified, dependable, dedicated, and trustworthy individuals with the care of our clients. We strive to take good care of our staff. There really is a sense of family with the residents and co-workers here. If you're looking to work with a supportive, happy, and fun team, look no further! ARE YOU A GOOD FIT? We are looking for an individual with the following traits and experience: Professional cooking experience Leadership experience Willingness to work weekends as needed A positive attitude Passion for helping others YOUR LIFE AS A DINING ROOM COOK As a Chef at an Assisted Living Facility, you ensure that every meal leaving our kitchen lives up to our standards of quality. Meals are an important part of the residents' experience at the community, so we do everything we can to create an enjoyable experience. Seeing the residents enjoy your cooking is a reward like no other! As one of our Chefs, you will keep the food prep areas clean at all times and follow food sanitation standards. This position also includes leadership opportunities, such as supervising our dining room servers to ensure our residents are receiving the best service possible.

Job Description Join Wasatch Crest Treatment Service LLC as a Full-Time Assistant Chef in Heber City, UT, and immerse yourself in a dynamic culinary environment! This is an onsite position where you will collaborate with a passionate team dedicated to enhancing the dining experience for our clients. Your creativity will thrive as you craft nutritious and delicious meals, directly impacting the well-being of those we serve. Enjoy competitive pay ranging from $18 to $25 per hour, depending on experience. If you're adventurous and eager to make a difference in a supportive setting, this role is perfect for you. You will have benefits such as Medical, Dental, 401(k), Life Insurance, Competitive Salary, Paid Time Off, and Paid Meals. Apply today and become part of a team that values tradition while exploring innovative culinary techniques! A little about us Wasatch Crest is a dual-diagnosis treatment center committed to providing high-quality, evidence-based care to adults struggling with substance use and co-occurring mental health disorders. We believe in a holistic and trauma-informed approach to recovery, grounded in compassion, integrity, and clinical excellence. Your day as a Assitant Chef As a Full-Time Assistant Chef at Wasatch Crest Treatment Service LLC in Heber City, UT, you will play a crucial role in our culinary team. You'll assist in creating diverse and balanced menus, ensuring that each meal meets the dietary needs of our clients and staff. Your responsibilities will include preparing and cooking all meals with an emphasis on nutrition and taste while maintaining a clean and sanitary kitchen environment. This position offers you the opportunity to contribute to the health and well-being of our community through food, all in a flexible and adventurous workplace that values traditional values. Does this sound like you? To succeed as a Full-Time Assistant Chef at Wasatch Crest Treatment Service LLC, candidates should possess a minimum of 3 years of kitchen experience, showcasing culinary skills and a passion for meal preparation. Proficiency in meal planning is essential to design balanced menus that cater to the diverse needs of our clients and staff. A current Food Handlers' Permit is required to ensure compliance with health and safety standards. Strong communication skills are critical for effective collaboration within the kitchen team and for engaging with staff and clients. Additionally, a valid driver's license and reliable transportation are necessary for any off-site duties or errands related to meal preparation. Your ability to work in a fast-paced environment while maintaining a commitment to quality will help you thrive in this vital role. Knowledge and skills required for the position are: 3+ years of Kitchen experience Meal Planning Current Food Handlers' Permit Good Communication Valid Driver's License w/ reliable transportation Get started with our team! If you think this job is a fit for what you are looking for, applying is a snap - just follow the instructions on this page. Good luck!

Under the direction of the Director of Research & Development the R&D Chef will execute daily tasks meant to elevate current recipes or bring new concepts to life as well as any projects needed to uphold Crumbl's efforts to produce the best desserts in the World. Duties and Responsibilities Ability to hear the description of a new idea or receive a brief of a concept and can execute the project to create an accurate recipe. Responsible for helping the Director of Research & Development with special projects. Special Projects will require knowledge and execution of both baking cookie and dessert recipes. Execute recipes that adhere to the Crumbl Standards and are based on the priority of the dessert Calendar as directed by R&D leaders. Document and note all developments, projects, and recipes to report to the manager of Research & Development, Director of R&D, and other leaders in appropriate internal communication tools. Assists testing team and product management team to ensure quality execution of dessert recipes for assessment and testing. Ability to simultaneously follow a recipe and be organized with notes on changes. Write new recipes with weight, processes, and insights as recipes are being developed. Cleaning, organization, and maintenance of the Test Kitchen alongside other bakers. Ability to pivot and take constructive criticism. Qualifications Minimum 2 years experience in a fast-paced, creative, professional culinary setting. A comprehensive understanding of cookies/pastry is required. Formal culinary degree/education is required An understanding of general food science Exemplary decorating skills and attention to detail when it comes to quality standards Utah Food Handlers Permit will be needed and we can help with the process if you don't have a UT permit. Excellent communication skills; written and verbal Highly organized and self-motivated Time management skills Demonstrated ability to create structure and prioritize work Comfortable working in a fast-paced, results-oriented culture Flexible and adaptable; able to work and thrive in ambiguity Team player Benefits & Perks - Medical, dental, and vision benefits- 15 days PTO/year- 10 paid holidays- Paid parental leave- Personal phone bill reimbursement- Gym reimbursement- Corporate DoorDash DashPass membership- Regular company and team activities- 401k with competitive matching contribution plan- Excellent opportunities for career growth- Work in a hyper-growth company Crumbl was founded in 2017 by Jason McGowan & Sawyer Hemsley in Logan, Utah. It is now the fastest-growing cookie company in the nation with over 1000 locations in the USA and Canada. Crumbl is powered by cutting-edge technology, iconic branding, delicious desserts, and passionate people. Crumbl HQ and franchisees provide employment for over 26,000 people across the United States, and all of our franchises are owned and operated by independent members of the local community. Crumbl's 200+ unique cookie flavors rotate weekly and are served in our famous pink box! Crumbl is an equal opportunity employer. Crumbl provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, national origin, sexual orientation, gender identity or expression, age, disability, genetic information, marital status or veteran status. Recruitment Agencies: Crumbl HQ doesn't typically partner with 3rd party recruitment resources. If we require assistance on this search we will contact selected partners directly; we do not accept unsolicited candidate submissions.

Job DescriptionBenefits: Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Opportunity for advancement Parental leave Training & development Vision insurance Paid time off Join our team at HallPass! We are hiring for our leadership team and are looking for a Chef de Cuisine for our Company! Responsibilities: Ability to lead the culinary team and develop new hires with training and guidance. Ensures the general cleanliness of the heart-of-house, and the entire venue. Handles all allergy and/or dietary restrictions and modifications. Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor. Initiates the process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews, developing employees. Oversee operations to ensure safety, quality, recipe accuracy and financial profitability. Supervise the execution of regular service, catering, take-out and all in/off-venue events. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Responsible, with the General Manager, for maintaining the venues monthly Profit & Loss statement standards. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies. Coaches and develops employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all standards and procedures. Possesses in-depth knowledge of all food menus and the venue. Organize, develop, and produce new recipes for potential new menu items and specials. Ensures expediting standards. Possesses practical knowledge of the job duties of all supervised employees. Attends, leads, and participates in any training sessions, departmental meetings, daily pre-shift meetings. Responsible for Initiating and leading Progressive discipline for all BOH Staff when necessary. Qualifications: Minimum 2 years of experience as a Chef in full service, moderate to high volume restaurants. Proficient with computers, Excel, Toast, Email, POS and technology. Strong interpersonal skills and financial acumen. Professional verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus. Must be organized, self-motivated, and proactive with a strong attention to detail. Must be able to stand, lift and bend for extended periods of time. Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials. Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays. We offer competitive pay and company benefits!