Executive chef jobs in Brookside, DE

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 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 $105,000-$125,000 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 January 9, 2026. Responsibilities * Responsible for managing, developing and mentoring staff of 35 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 5-7 years of directing multiple kitchens in a full service event venues. * 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.

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 $105,000-$125,000 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 January 9, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 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 5-7 years of directing multiple kitchens in a full service event venues. 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.

AT FEARLESS RESTAURANT GROUP What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. White Dog Cafe brought its unusual blend of award-winning contemporary American cuisine, civic engagement & environmental sustainability to the Main Line in 2010. Known for warm hospitality, inspiring award-winning food, surrounded by charming and whimsical dog décor and artwork. White Dog Cafe Wayne has four distinctive dining areas that have their own charm and personality, in addition to the outdoor patio. There are the Den and Bar with a mahogany coffered ceiling, needlepoint dog pillows, and a striking wall of oil paintings of your favorite dogs. The Garden Room has chicken-wired ceilings with floral prints, antique lighting fixtures and wooden shutters from North Carolina. The Library's mahogany ceiling has whimsical flying books. The Kitchen has reclaimed floors and ceilings with copper pans lining the wall. With a passion for creating inspiring flavorful dishes, Chef Greg Maloney's menus change monthly to ensure we are using the freshest local and seasonal ingredients available. For more info on White Dog, check out our website: ************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

Lords Valley Country Club (LVCC), a prestigious, member-owned club nestled within the Hemlock Farms Community in Northeastern Pennsylvania, is seeking a talented and experienced executive chef to lead its renowned culinary operations. Recognized as one of the Platinum Clubs of America and ranked among the top private clubs worldwide, LVCC offers a unique blend of rustic elegance, exceptional recreational facilities, and a vibrant social atmosphere. This is an extraordinary opportunity to join a highly regarded organization that values culinary innovation, impeccable service, and a commitment to creating unforgettable experiences for its members and their families. POSITION OVERVIEW The Executive Chef leads all culinary operations, including menu planning, food production, staff supervision, and budget management, while maintaining the highest standards of quality, sanitation, and safety. Reporting directly to the General Manager, this role oversees the Sous Chef, Game House Manager, and all culinary staff, ensuring efficient and cost-effective operations that consistently exceed member and guest expectations. This position requires exceptional cooking skills, strong leadership, and a proven ability to pair food and wine effectively. The Executive Chef collaborates with the Food and Beverage Director on menu creation and wine selection, develops recipes, and establishes food purchase specifications. Ideal candidates will have a Culinary Arts or Hospitality Management degree with eight years of relevant experience or equivalent qualifications and a demonstrated track record of culinary innovation and team leadership. RESPONSIBILITIES Oversees all food production, including that sold in restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervises production and staff. Develops and monitors food and labor costs and budgets for the department. Maintains the highest professional food quality and sanitation standards. JOB DUTIES Hires, trains, supervises, schedules, and evaluates staff work in the food production departments. Plans menus with the General Manager for all food outlets in the club, special occasions, and events. Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high sanitation, cleanliness, and safety standards are maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste and theft. Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles. Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consult with the House and Social committees about food production for planned special events. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluate food products to ensure that quality standards are consistently attained. Interacts with applicable food and beverage managers to ensure that food production consistently exceeds members' and guests' expectations. Plans and manages the employee meal program. • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology. Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards, and disciplines staff fairly and legally. Recommends compensation rates and increases for kitchen staff. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Motivates and develops staff, including cross-training and promotion of personnel. Regularly visits the dining area to welcome members. Hosts taste panels to assess the feasibility of proposed menu items. Reviews and approves product purchase specifications. Coordinates with accounting to maintain accurate and timely inventory practices. Monitors the ordering, receiving, and inventory control program for food products and supplies to ensure proper purchase quantities and prices. Establishes buffet presentations. Maintains physical presence during times of high business volume. Implements safety training programs; manages OSHA-related aspects of kitchen safety. Understands and consistently follows proper sanitation practices, including personal hygiene practices. Undertakes special projects as assigned by the General Manager. JOB KNOWLEDGE, CORE COMPETENCIES, AND EXPECTATIONS Exceptional cooking skills. Plans and monitors all food-production-related costs. Plan menus with the Clubhouse Manager. Develop food purchase specifications and standard recipes. Maintains food quality and sanitation standards. Knowledge of and ability to perform required roles during emergencies. CANDIDATE QUALIFICATIONS Bachelor's degree in culinary arts and/or Hospitality Management degree and eight years of food production and management experience; or 15 years of relevant experience or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Excellent managerial, leadership, and interpersonal skills. Must have a record of success in building, training, and leading a collaborative and respectful team. Has an engaging, friendly, and energetic personal style, allowing him/her to interact with various members. Must possess a sharp eye for detail in the overall management of kitchens, especially in food presentation, consistency, inventory, and food cost. Certification from the American Culinary Association or other professional hospitality association. Food safety certification. REPORTS TO General Manager/COO DIRECT REPORTS Sous Chef Game House Manager All Culinary Staff THE CLUB OFFERS Salary is offered at $110,000-$120,000 annually, commensurate with experience. Annual performance bonus. Paid vacation. 401k Medical, dental, and life insurance. Short-term and Long-term disability. Continuing education allowance. CLUB OVERVIEW Lords Valley Country Club, a private, member-owned club within the Hemlock Farms Community in Northeastern Pennsylvania, offers an unparalleled retreat for members and their families. Designed for those who value quality time with loved ones, LVCC blends rustic elegance with exceptional recreational facilities, fine dining, and a rich social calendar. Recognized as one of the Platinum Clubs of America, ranked 21st out of the top 150 clubs nationwide, and #107 among Platinum Clubs of the World, LVCC stands as a symbol of excellence and distinction. Known as "a resort for all seasons," LVCC features a USGA-rated championship 18-hole golf course, renowned for its beauty and challenge, complemented by a driving range, putting and chipping greens, and a 19th-hole grill. The club's tennis facilities boast nine Har-Tru courts and four Pickleball courts, and the heated swimming pool, equipped with a waterslide, provides a perfect summer escape. Members enjoy dock space, club boats, and a well-equipped fitness room for year-round activity. From the vibrant colors of autumn reflecting in the surrounding lakes to cozy winter gatherings by the clubhouse fireplace, LVCC offers an array of seasonal experiences. With over 60 years of tradition and a commitment to excellence, LVCC is more than a club; it's a community that celebrates the best in life. CLUB DETAILS 245 Members $850,000 Gross F&B Revenues 90% a la carte/10% banquet Three Dining Outlets The Executive Chef collaborates with the Social and House Committees Website: ***************************************

Job Description Platinum Dining Group is a full-service hospitality group based in northern Delaware & Chester County, Pennsylvania. Seven restaurants, an “any event” catering company, and a fine-goods retail market all reside under the PDG umbrella. We are a company that believes in the fundamental truth that no task is too great and no detail too small. We strive, one guest at a time, to offer a complete and rewarding hospitality experience. Platinum Dining Group is offering a rare opportunity! We are in search of an Executive Chef for one of our Italian concepts! We are offering an exceptional starting salary for exceptional culinary skills and experience! Lots of perks come with this position such as medical and dental benefits, 401K with Company Match, Bonus, PTO, Family Meals, PDG Dining Discount Ambassador Card, and a great working environment with awesome kitchens! All career-minded passionate and talented kitchen professionals with experience in full service, upscale, high-volume cuisine are encouraged to apply. Our Executive Chefs: A Platinum Dining Group executive chef is responsible for all back of the house operations. In addition to a solid grasp of current food trends, regional and seasonal cuisine - he/she is highly skilled in restaurant-specific cuisine and necessary specialized cooking processes. Administrative tasks include menu development, costing, implementation and execution as approved by the director of operations/owner. Staffing tasks include hiring, training, scheduling, motivating and coaching to name a few. A few of our Executive Chefs responsibilities: · Ensure that the kitchen is running smoothly with prep and production being completed in a timely manner and all dishes are prepared correctly. These standards must be upheld regardless of business volume. · Research, develop, and implement menu items as approved by director of operations/owner · Kitchen succession planning including mentoring and developing sous chefs into potential executive chefs · Maintain cost of goods as approved by director of operations/owner · Hire and train sous chefs, line cooks, prep cooks and dish staff · Enforces company standards, policies, and procedures, including sanitation, safety & dress code · Actively seek out ways to increase productivity and profitability · Ensure that the kitchen, and its equipment, is well maintained, clean and organized · Foster a climate of professionalism, cooperation and respect between teammates · Maintains a clean and safe physical environment through timely repair and upkeep What You'll Do: As a Platinum Dining Group Executive Chef, you will: Lead all back-of-house operations with confidence, precision, and pride Develop, cost, and execute menus in collaboration with ownership and operations leadership Source and highlight seasonal, regional, and trend-driven ingredients and techniques Recruit, train, schedule, and mentor culinary staff to maintain a high-performing kitchen team Ensure an exceptional and consistent guest experience through flawless culinary execution Benefits for full-time management positions: PDG offers highly competitive salaries, 401K with company match, healthcare, dental & vision benefits, life & disability insurances, PTO (paid time off), Bonus & a PDG Ambassador Dining Card. All these benefits within a positive and fun work environment in our award-winning restaurants. Join a Team That Sets the Standard. If you're ready to bring your expertise and ambition to a top-tier culinary environment, we invite you to apply and learn more. Apply now! Check us out on Instagram, Facebook, Linked In or visit one of our restaurants for a taste! Eclipse Bistro, RedFire Grill & Steakhouse, Capers & Lemons, Taverna - Main Street, Taverna - Wilmington, El Camino Mexican Kitchen, & Hearth Kitchen.

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

Job Description We are looking for a Chef de cuisine to join our team and prepare delicious meals for our customers. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we'd like to meet you. Ultimately, you'll prepare and deliver a complete menu that delights our guests. Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Skills Proven work experience as a Chef or Cook Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques Leadership skills Ability to remain calm and undertake various tasks Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations Culinary school diploma preferred Job Type: Full-time Pay: From $60,000 per year Benefits: 401(k) matching Dental insurance Disability insurance Employee discount Food provided Health insurance Life insurance Paid time off Vision insurance Physical setting: Fine-Casual dining restaurant Schedule: Weekend required Supplemental pay types: Bonus pay Ability to commute/relocate: Wilmington, DE 19806: Reliably commute or planning to relocate after starting work (Required) Experience: Culinary experience: 5 years (Preferred) Cooking: 5 years (Preferred) Work Location: In person

We are looking for a Chef de cuisine to join our team and prepare delicious meals for our customers. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we'd like to meet you. Ultimately, you'll prepare and deliver a complete menu that delights our guests. Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Skills Proven work experience as a Chef or Cook Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques Leadership skills Ability to remain calm and undertake various tasks Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations Culinary school diploma preferred Job Type: Full-time Pay: From $60,000 per year Benefits: 401(k) matching Dental insurance Disability insurance Employee discount Food provided Health insurance Life insurance Paid time off Vision insurance Physical setting: Fine-Casual dining restaurant Schedule: Weekend required Supplemental pay types: Bonus pay Ability to commute/relocate: Wilmington, DE 19806: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 5 years (Preferred) Cooking: 5 years (Preferred) Work Location: In person

Job Description Head Chef Upscale Casual Restaurant Group Wilmington, DE (and PA) $85,000 - $95,000 per year + Bonus Potential We're seeking an experienced and talented Head Chef to join our upscale casual restaurant group in Wilmington, DE. As a key member of our leadership team, you'll be responsible for leading our kitchen team, driving menu innovation, and delivering exceptional culinary experiences to our guests. About Us: Our restaurant group is dedicated to serving high-quality, fresh dishes in a welcoming and vibrant atmosphere. We're committed to using only the freshest ingredients, and showcasing creative dishes. Our team is passionate about delivering exceptional service, and we're looking for a Head Chef who shares our values and commitment to excellence. Responsibilities: Lead and manage a team of cooks, line staff, and prep staff to ensure efficient and high-quality food production Develop and execute innovative menus, including seasonal specials and new menu launches Collaborate with our culinary team to create and implement new menu items, ensuring consistency and quality Manage kitchen operations, including inventory control, ordering, and cost management Maintain high standards of food safety, sanitation, and quality control Participate in restaurant events, promotions, and community outreach initiatives Mentor and develop kitchen staff to promote growth and excellence Requirements: 5+ years of experience as a Chef de Cuisine or Sous Chef in an upscale casual restaurant Culinary degree or equivalent experience Proven track record of menu innovation and kitchen management Strong leadership and communication skills Ability to work in a fast-paced environment and maintain composure under pressure Familiarity with food safety and sanitation protocols Experience with inventory management and cost control What We Offer: Competitive salary ($85,000 - $95,000 per year) Attainable bonus program Opportunities for future growth and development Comprehensive benefits package, including health, dental, and vision insurance 401(k) retirement plan with company match Paid time off and holidays Opportunities for professional development and culinary training Dynamic and supportive team environment Ideal Candidate: You're a creative and driven Chef with a passion for delivering exceptional culinary experiences. You're a natural leader with strong communication skills and a commitment to excellence. You're excited to join a dynamic team and contribute to the success of our restaurant group. How to Apply: If you're ready to join our team and take your culinary career to the next level, please submit your resume to *************************. We can't wait to hear from you!

Job Description Sous Chef Salary: $55K-$65K Growing Hospitality Services provider seeks a hands-on Sous Chef to join their team. Responsibilities: · Quality Control each order for adherence to Corporate and Government guidelines. · Maintain consistency in food quality standards. · Rotate all products. Label and date all food in kitchen. · Use preventative maintenance with all kitchen equipment. · Must have experience with large scalable productions. · Train all kitchen staff on potential hazards and general safety and SOPs. · Guest Service - Exhibiting a keen understanding and demonstration of hospitality principles. · All other duties as assigned by the General Manager · Responsible for food preparation and expediting. · Support menu creation & implementation · Responsible for managing inventory & ordering products. · Maintain consistency in food quality standards. · Rotate all products. Label and date all food in kitchen. · Use preventative maintenance with all kitchen equipment. · Quality Control & audit each order for adherence to Corporate and Government guidelines. · Carry company provided phone/ radio when on duty and out of the office communication with your local operation and the company call center as needed. · All other duties as assigned by the GM. Qualifications: · Four-year culinary degree preferred or equivalent working experience. · Current food Safe handling certificate · 4+ years' experience in a hands-on kitchen environment, preferably in a high volume/ large scale production or catering establishment. · Must be available/flexible to work evening hours. · Have satisfactory driving record & valid drivers' license. · All candidates must pass a background check & drug screen prior to onboarding Benefits: · Medical/Dental/Vision coverage plans with employer contribution · PTO including vacation & sick days · 401K with company matching contribution

Overnight chef role preparing gourmet meals for private jets. $25-$30/hr + benefits. Monday-Friday nights - no restaurant chaos. Full-Time | Mon-Fri | 8 PM-4 AM Earn $25-$30/hr (avg ~$1,000/week) preparing gourmet meals for private jet clients in a clean, organized, scratch-cooking environment. Enjoy a stable Monday-Friday night shift, full benefits, and a respectful, team-oriented kitchen culture. About the Role A premium aviation catering kitchen is hiring a full-time Aviation Chef to prepare high-end meals for private aviation. This role is ideal for a Catering Chef, Overnight Chef, Night Shift Chef, Culinary Chef, or Executive Sous Chef looking for: predictable hours, no restaurant chaos, and high-end food production work. You'll work in a structured production kitchen where precision, consistency, and professional communication matter. Why You'll Love This Job $25-$30/hr (based on experience) Weekly average ~$1,000 Monday-Friday schedule (8 PM-4 AM) Medical insurance Profit sharing PTO + paid sick days Free parking Supportive, respectful team culture High-end culinary work without last-minute menu swings About Us We are Sparrow, the aviation catering division of the Jeffrey A. Miller Hospitality Group, producing gourmet, scratch-made meals for luxury private jets in a clean, efficient, and professional production kitchen. What You'll Do Prepare and package gourmet meals for private aviation clients Follow standardized recipes + custom client requests Maintain consistency, portion accuracy, and labeling Assist with ordering, receiving, and inventory Maintain a clean, safe, organized production workspace What You Bring 3+ years professional culinary experience (aviation or catering experience helpful) Strong knife skills + scratch cooking background Organized, fast, calm under pressure Food safety knowledge (ServSafe preferred) Valid driver's license + reliable transportation Ability to lift 50 lbs and stand for long periods Schedule Full-Time Monday-Friday | 8 PM-4 AM Occasional weekend/holiday support as needed Apply Today Please submit: Your resume 2 professional references (supervisor emails required) Must have: Reliable transportation Valid driver's license U.S. work eligibility

Role OverviewDo you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo Sodexo is seeking a Chef Manager for a Corporate Services account which is part of a Global strategic account portfolio located in King of Prussia, PA. This candidate will report directly into a General Manager and directly supervise 4 Sodexo frontline(hourly) employees. This candidate will manage the main cafeteria, which serves as a commissary kitchen for one additional onsite unit. Services to include retail, catering, and micro market oversight. We are looking for a strong culinarian with FOH and BOH skills, strong financial acumen, multi-site experience, and catering experience. What You'll Domanage the daily food production including production planning and controls;ensure Sodexo Culinary Standards including recipe compliance and food quality;manage food costing, controls and compliance;develop menus and manage inventory;have high expectations for customer service and quality of food;have the ability and willingness to develop and train frontline employees;have a passion for food and innovation. knowledge of Sodexo Food Management System (FMS) is preferred. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trendspassion for food;excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;previous experience working in a high volume facility; andstrong management skillsstrong knowledge of financials (labor and materials cost) Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

Chef / Kitchen Manager (High-Volume) Lead an Exceptional Culinary Experience Bring your passion for scratch cooking, great service, and team leadership to a role where youll shape the kitchens culture and guest experience. Were hiring growth-minded culinary leaders across BOH, FOH, and managementpeople who inspire teams, elevate standards, and create memorable dining. Guide the Team Create a relaxed, learning-driven kitchen: Facilitate hands-on training and formal programs; coach proper cooking techniques, knife skills, timing, and station management to drive culinary and service success. Set the course: Oversee daily kitchen operations and contribute to menu development; create daily/weekly/monthly specials aligned with brand standards and seasonality. Build the oasis: Manage expenses to budget; analyze and communicate monthly results (food cost, labor, supplies) against projected sales and business needs. Support your crew: Ensure safety and sanitation compliance per federal/state/local law; monitor performance and reinforce skill transfer from training to the line. Partner across the house: Co-lead pre-shifts and team meetings with FOH; collaborate to meet service goals and manage BOH expenses responsibly. Qualifications 3+ years of high-volume culinary/hospitality experience. 1+ year of high-volume kitchen leadership (sous, exec sous, or chef de cuisine). Current food handler certification and alcohol/service certifications as required by law. Strong command of production standards: storage/rotation, prep, recipe adherence, plating, and ticket time goals. Clear written and verbal communication; proven progression in scope and responsibility. Comfortable with POS and common business tools (Windows, Microsoft Office, Outlook). Bachelors in Culinary Arts/Hospitality (or comparable experience) preferred. Willingness to perform additional duties as needed to support operations. Equal Opportunity We are an equal opportunity employer. All qualified applicants receive consideration without regard to race, color, sex, gender identity or expression, sexual orientation, religion, national origin, ancestry, age, veteran status, marital status, disability, protected medical condition, genetic information, reproductive health decision-making, or any other status protected by law. Applicants needing accommodation during the application process may request it. Package Details

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $19.00 to $23.00 / hour Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

←Back to all jobs at Valley Forge Casino Resort Banquet Sous Chef Valley Forge Casino Resort is an EEO Employer - M/F/Disability/Protected Veteran Status Valley Forge Casino & Resort is looking for a full-time Sous Chef to join our growing culinary & Banquet team. The right candidate will thrive in a fast paced environment and bring innovation to the team. Summary Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Duties Assist in managing human resources within the department. Must have a genuine desire to lead the team in producing high quality products in a number of different concepts. Be able to successfully coordinate staff and resources in a high volume, time sensitive environment. Maintain sufficient supplies of food and equipment. Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints. Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation. Manage the department's budget. Work closely with the management concerning special arrangements. Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance. Qualifications A two-year college degree or equivalent education/experience preferred. A degree in culinary arts or restaurant management is preferred. One to two years of employment in related position. Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must be Serv-Safe certified. Please visit our careers page to see more job opportunities.

What You'll Do Oversee daily kitchen operations and support line execution during service Assist with menu development, specials, and seasonal offerings Ensure consistency, quality, and presentation of all dishes leaving the kitchen Lead, train, and mentor cooks and prep staff, fostering a collaborative and accountable team culture Maintain a clean, organized, and efficient kitchen environment Manage ordering, inventory, and food cost controls in coordination with the Executive Chef Uphold all health and safety regulations and ensure kitchen staff follow sanitation standards Who You Are Experienced culinary professional with 3-5 years of leadership experience in a high-end or boutique restaurant setting Skilled in French culinary techniques and modern plating standards Hands-on leader who leads by example and motivates others Organized, efficient, and passionate about delivering memorable dining experiences Comfortable balancing creativity with consistency and operations with artistry Why You're Here You're not just looking for a kitchen-you're looking for a craft. At Le Cavalier, you'll be part of a team that takes pride in precision, flavor, and the pursuit of excellence. You'll help shape the guest experience through food that tells a story and a kitchen culture rooted in respect and growth. Cook with purpose. Lead with pride. Be part of the next chapter at Le Cavalier.

Our Catering Team executes events at venues throughout the Northeast and Central areas in Maryland (Carroll County, Harford County, Baltimore Co. & City, Cecil County). There will be travel required in order to work at these venues. At Lib's Catering, we believe in fostering a culture of adaptability, a commitment to growth and self-improvement, unwavering attention to detail, and a hospitality-first mindset. As a leading provider of exquisite catering services, specializing in off-premise catering events, we take pride in delivering memorable experiences to our clients. We are currently seeking part-time Chefs, Cooks and HoH Support professionals to join our dynamic team. In this role, you will play a crucial role in ensuring the success of our off-premise catering events by executing on-site at various venues under the lead and direction of a Head Event Chef. If you have a passion for culinary excellence, thrive in a fast-paced environment, and align with our core values, we want to hear from you! Responsibilities: Prepare and execute a variety of dishes by our high-quality standards Collaborate with the culinary team to ensure a smooth and efficient operation during off-premise events Maintain cleanliness and organization in the kitchen and food preparation areas Follow food safety and sanitation guidelines to uphold our commitment to excellence Demonstrate adaptability in changing environments and contribute to a culture of continuous improvement Requirements: Ability to work well under pressure and adapt to changing environments Strong attention to detail, ensuring every dish meets our high standards Commitment to personal and professional growth, with a mindset of continuous improvement Hospitality-first mindset with excellent teamwork and communication skills Availability to work evenings, weekends, and holidays as needed Physical ability to lift and load materials, and equipment, assist in loading/unloading catering trucks Must be at least 18 years old Have a valid driver's license and/or reliable transportation Beneficial Experience/Traits: Proven experience as a Cook or Prep Cook in a professional kitchen setting Knowledge of culinary techniques, food safety, and sanitation practice Applicants will also be expected to be able to work on their feet for several hours at a time and lift potentially heavy objects when necessary. Prior experience is preferred, but not necessary. Work schedule Weekend availability Supplemental pay Tips Benefits Employee discount

Job Description Pay Grade: 14 Salary: $75,000 - $85,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. 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. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1489060 CCL Hospitality Group Caitlin Pham [[req_classification]]

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. As the world's leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve. The Waco Convention Center F&B team has a need for a dynamic and experienced Executive Chef to grow with the facility. Under direction of the Director of Food & Beverage, the Executive Chef primary responsibilities include the following functions in accordance with ASM policies. This includes menu creation, staff management, food purchasing, and ensuring the highest quality of food production and presentation. The Executive Chef will work closely with the Food and Beverage Director to develop innovative menus that align with event themes, client expectations, and seasonal ingredients. This role requires strong leadership, creativity, and a commitment to excellence in both food quality and customer service. Essential Duties and Responsibilities Includes the following: Create and design menus for various events, including banquets, conferences, special events and concessions/retail. Be prepared to prepare and serve food in diverse locations including the plaza and other outdoor locations. Ensure menus are innovative, diverse, cater to the dietary preferences/restrictions of all guests. Keep up with food trends and incorporate new dishes and techniques. Oversee all kitchen operations, including food preparation, cooking, and plating. Ensure food is prepared and served in a timely manner, maintaining high standards of quality and presentation. Manage food costs and inventory to maximize profitability while minimizing waste. Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants. Schedule staff to ensure adequate coverage for all events and shifts. Foster a positive and collaborative working environment, promoting teamwork and professional development. Ensure compliance with all health and safety regulations, including proper food handling, sanitation, and cleanliness. Conduct regular inspections of the kitchen and storage areas to maintain a safe and hygienic environment. Develop and implement safety protocols and procedures. Collaborate with event planners, clients, and other departments to understand event requirements and ensure the culinary offerings meet or exceed expectations. Attend tastings and client meetings to present menu options and address any concerns or requests. Prepare and manage the kitchen budget, including labor costs, food costs, and equipment purchases. Analyze financial reports and adjust improve efficiency and profitability. Establish and maintain relationships with food suppliers, negotiating contracts to ensure the best quality products at competitive prices. Oversee the purchasing of food, beverages, and kitchen supplies, ensuring timely delivery and proper storage. Other duties as assigned. Supervisory Responsibilities Directly supervises kitchen personnel and carries out supervisory responsibilities in accordance with ASM Global Waco Convention Center/Savor policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skills and Abilities Proven experience as an Executive Chef, Head Chef, or similar role in a high-volume, multi-functional kitchen, preferably in a convention center, hotel, or large event venue. Culinary degree or equivalent professional experience. Strong knowledge of food trends, international cuisines, and diverse dietary needs. Excellent leadership and communication skills. Ability to work under pressure and meet tight deadlines. Strong financial acumen, with experience in budgeting, cost control, and inventory management. Proficiency in kitchen equipment and technology. Knowledge of health and safety regulations, best practices, and Health Codes compliant. Excellent communication and interpersonal skills. Strong customer service orientation. Creates and supports a team environment. Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events. Education and/or Experience Must have a High School Diploma or GED. Or similar combination of education and experience Certificate from accredited culinary school, college, or technical school. Ten (10) or more years of hands-on experience culinary supervisory experience Five (5) plus years in a multi-purpose, high volume operation or similar environment. Working Conditions Works throughout the building. Subject to wet floors, temperature extremes and excessive noise; must be able to lift to fifty pounds in weight. Substantial walking and manual dexterity to operate equipment is required. Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed. Performing work through repetitive eye/hand coordination. Must be able to balance and have good manual dexterity. Constant reaching, standing, walking, and stopping. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages women, minorities, individuals with disabilities, and protected veterans to apply. VEVRAA Federal Contractor.