Executive chef jobs in Brownsburg, IN

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.

Independence Village of Carmel The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IVIND

We are currently seeking an Executive Sous Chef at Lucas Oil Stadium & Indiana Convention Center. The Executive Sous Chef supervises and directs the activities of the Culinary team and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the restaurant's menus and manages shifts. The Executive Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food products. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. We are currently seeking an Executive Sous Chef at Lucas Oil Stadium & Indiana Convention Center. The Executive Sous Chef supervises and directs the activities of the Culinary team and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the restaurant's menus and manages shifts. The Executive Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food products. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications/Skills Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 3 years leading a culinary operation with annual revenues in excess of $5 million. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. ***Please include salary requirements when applying.*** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. About Centerplate Centerplate is a global leader in live event hospitality, “Making It Better To Be There ” for more than 115 million guests each year at more than 350 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Within the last year, Centerplate has added a new division in the United Kingdom, expanded to heritage venues across Scotland, signed a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant. Skills & Requirements Qualifications/Skills Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 3 years leading a culinary operation with annual revenues in excess of $5 million. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. ***Please include salary requirements when applying.*** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. About Centerplate Centerplate is a global leader in live event hospitality, “Making It Better To Be There ” for more than 115 million guests each year at more than 350 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Within the last year, Centerplate has added a new division in the United Kingdom, expanded to heritage venues across Scotland, signed a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant.

At Wow Food Group we pride ourselves on serving up delicious food and top-notch customer service to the Bloomington and Bedford communities. Our restaurants stand out from the crowd by emphasizing consistently high quality food and drinks while delivering a warm, welcoming environment to each and every guest. As an Executive Chef at Wow Food Group, you're the captain of the ship behind the kitchen doors and responsible for smooth sailing, and running a tight ship. Our executive chefs are in charge of overseeing all kitchen operations, including dish preparation and daily operations, hiring and managing kitchen staff, and inventory management. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities 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. Started in 2017 with two restaurants, Wow Food Group is a group known for its unique portfolio of restaurants, bars, catering service offerings, and more. With an ownership-based management team, the group owns and operates nine establishments with plans for more to come. The executive team is made up of restaurateurs who take pride and ownership in what they do in the Bloomington food service industry. The core value of what makes Wow Food Group stand out is our mentality that everyone is a regular. With the many dining and catering options to choose from, we consider it an honor that our guests choose to dine with us or select us to cater their next event. We are always striving for continuous improvement, and our team is the face of our brands, treating their establishments as if they were their own. Our individual restaurants and staff in the Wow Food Group pride themselves on the ownership they take in their locations and the hospitality we provide across every establishment. Wow Food Group is always looking to expand our core and seasonal teams at every location. We believe in the power of opportunity and offer ample room for growth. Join our team today and be a part of our endeavor to bring the best food, drinks, service, and fun to the community. Concepts: Che-Bello Chop Shop Feast Market and Cellar Garnish Catering Hanks Pizza Mac Metal Works Brewing Company Pub15 Southern Stone The Owlery The Rusty Gator Ugly Grouper

Job Description A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 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 chef 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 Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid 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 for paid time off benefits information Req ID: 1481712 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Job Description We are seeking a skilled Lead Banquet Chef to join our team. The Lead Banquet Chef will oversee the preparation and execution of banquet menus, manage a team of kitchen staff, and ensure high-quality, delicious dishes are delivered for events. Qualifications: - Proven experience as a Banquet Chef or similar role - Extensive knowledge of culinary techniques and practices - Strong leadership and communication skills - Ability to work efficiently in a fast-paced environment - Certification from a culinary school is a plus Responsibilities: - Plan and coordinate banquet menus in consultation with clients and management - Supervise and train kitchen staff on proper cooking techniques and safety procedures - Monitor food supplies and place orders as needed - Ensure that all dishes are prepared according to quality standards and on time - Maintain a clean and organized kitchen area - Collaborate with the event planning team to meet clients' expectations - Adhere to health and safety regulations at all times

Job Description The Sous Chef assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop. The Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Duties and responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Supervise the daily set-up of the department's stations; Ensure work areas are stocked accordingly. Maintain product consistency by continuous inspection and tasting of seasonings, portions and appearance of food. Ensure consistent adherence to Sodexo Live! standards for food quality, Train kitchen staff to strengthen the team's culinary skills and to maintain overall kitchen safety. Food quality standards consistently met; Foods are presented in an aesthetically pleasing manner; Foods are consistently delivered to specified locations on time; Culinary team member satisfaction and retention remain high. Ensure Kitchen Safety and Sanitation conforms to all Sodexo Live!, OSHA, regulatory and governmental standards to provide a safe work environment in which high quality food is produced. Lead cleaning and sanitizing procedures for equipment and facilities. Conduct daily inspection of facilities and equipment to identify and eliminate hazards. Ensure proper sanitation by maintaining accurate time and temperature records and guarding against cross-contamination. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Focus on the customer; Foster teamwork; Build strong team relationships; Share information to build team awareness; foster attention to detail. Prioritizing culinary daily work flow and meet production schedule. Prepare foods to the proper taste, flavor, texture, consistency and degree of doneness. Execute food preparation tasks in a logical order to ensure all tasks are completed on schedule Determine quantity of foods to be prepared Disposition of waste Presentation of dishes, menus and concepts Job Qualifications/Skills Required: Minimum of 2 years in a food preparation position. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. Preferred: Degree from a postsecondary culinary arts training program. ACF Professional Certification. Other Requirements: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Must be able to meet the following requirements with reasonable accommodation: While performing the duties of this job, an employee is regularly required to stand, use hands tofinger, handle, feel, reach with hands and arms, and taste or smell. The employee is occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet. Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the unit several times a day. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat. Employee must be able to perform repetitive motions. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. Employee must be able to work in a cold environment - such as when cleaning walk-in refrigerators. The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals. Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Employee must be able to operate in an environment with moderate noise Employee must have the ability to walk with non-skid shoes at all times. Pay Range: $25.00 - $28.00 per hour Job Posted by ApplicantPro

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Indianapolis, IN As a Restaurant Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $45K - $55K Salary Great potential for growth Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Culinary Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to Brian@HeadHunterBrian.com

The Sous Chef assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop. The Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Duties and responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Supervise the daily set-up of the department's stations; Ensure work areas are stocked accordingly. Maintain product consistency by continuous inspection and tasting of seasonings, portions and appearance of food. Ensure consistent adherence to Sodexo Live! standards for food quality,Train kitchen staff to strengthen the team's culinary skills and to maintain overall kitchen safety. Food quality standards consistently met; Foods are presented in an aesthetically pleasing manner; Foods are consistently delivered to specified locations on time; Culinary team member satisfaction and retention remain high. Ensure Kitchen Safety and Sanitation conforms to all Sodexo Live!, OSHA, regulatory and governmental standards to provide a safe work environment in which high quality food is produced. Lead cleaning and sanitizing procedures for equipment and facilities. Conduct daily inspection of facilities and equipment to identify and eliminate hazards. Ensure proper sanitation by maintaining accurate time and temperature records and guarding against cross-contamination. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Focus on the customer; Foster teamwork; Build strong team relationships; Share information to build team awareness; foster attention to detail. Prioritizing culinary daily work flow and meet production schedule. Prepare foods to the proper taste, flavor, texture, consistency and degree of doneness. Execute food preparation tasks in a logical order to ensure all tasks are completed on schedule Determine quantity of foods to be prepared Disposition of waste Presentation of dishes, menus and concepts Job Qualifications/SkillsRequired: Minimum of 2 years in a food preparation position. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. Preferred: Degree from a postsecondary culinary arts training program. ACF Professional Certification. Other Requirements: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc. ); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Must be able to meet the following requirements with reasonable accommodation:While performing the duties of this job, an employee is regularly required to stand, use hands tofinger, handle, feel, reach with hands and arms, and taste or smell. The employee is occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet. Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the unit several times a day. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. While performing duties of this job, the associate is frequently exposed to moving mechanicalparts and extreme heat. Employee must be able to perform repetitive motions. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. Employee must be able to work in a cold environment - such as when cleaning walk-in refrigerators. The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals. Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Employee must be able to operate in an environment with moderate noise Employee must have the ability to walk with non-skid shoes at all times. Pay Range:$25. 00 - $28. 00 per hour

Job Description We're looking for a driven, experienced Sous Chef to help lead the culinary team of a refined, polished-casual concept. This is an exciting opportunity for a hands-on kitchen leader who takes pride in excellence, thrives in a fast-paced environment, and enjoys mentoring talented chefs. As Sous Chef, you'll be a key partner to the Executive Chef, helping shape daily operations while elevating food quality, consistency, and team performance. What You'll Do Deliver Culinary Excellence - Ensure every dish meets the highest standards of flavor, presentation, and execution. Lead Kitchen Operations - Oversee day-to-day kitchen operations, from prep and production to service and plating. Inspire the Team - Lead, coach, and motivate a skilled kitchen team to perform at their best every shift. Maintain Quality & Consistency - Uphold strict quality control standards and ensure recipes and procedures are followed consistently. Train & Develop Talent - Support ongoing training in cooking techniques, plating standards, and food safety best practices. Manage Costs & Inventory - Partner with the Executive Chef and leadership team to control food costs, manage inventory, reduce waste, and maintain portion control. What We Offer Competitive salary plus up to $10K annual bonus Direct deposit 401(k) Comprehensive health benefits Paid time off Strong growth and advancement opportunities Employee dining discounts What We're Looking For Minimum of two years of culinary management experience Proven leadership and team-building skills A creative, detail-oriented mindset with a passion for great food Strong knowledge of food safety and sanitation standards As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen. You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and kitchen cleanliness. Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for our Members and Guests. Reporting Structure * Reports to the Executive Chef or Executive Sous Chef Day to Day * Ensure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards. * Oversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms. * Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes. * Assist in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef. * Hire, train, supervise, and, when necessary, performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service. * Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required. * Attend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success. * Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials. * Analyze food and labor production report, including menu engineering, to supervise and control costs. * Oversee the procurement, receiving, and rotation of food supplies and kitchen goods. Manage inventories and participate in inventory counts. * Adhere to all cleaning schedules and duties established by the Executive Chef. * Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas. * Maintain compliance with all health, safety, and sanitation regulations. * Interact professionally with members and guests, accommodating changes and last-minute requests as needed. * Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service. * Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery. * Complete additional duties as assigned by management. Additional Duties * Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. * Follow all company, club, and department policies, procedures, and instructions. * Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. * Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. * Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. * Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. * Attend daily briefings and actively engage in required activities to stay informed and contribute to the team's success. * Wear a clean, neat uniform that meets club standards. About You Preferred * A high school diploma or equivalent. * A minimum of 2 years of experience as a Sous Chef or in a similar culinary role. * Valid Health and Sanitation certification., ServeSafe. * Strong communication skills with the ability to follow instructions effectively. Physical Requirements * Must be able to stand, walk, and perform physical activities for extended periods. * Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. * Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. * Able to lift, carry, push, and pull up to 100 lbs. occasionally. * Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment * Equipment (30 - 50 lbs.) * Chaffers (30 - 50 lbs.) * Boxes (30 - 50 lbs.) * Carts (10 - 50 lbs.) * Kitchen knives (1-5 lbs.) * Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule * Attendance Requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Established in 2017, Prime Hospitality Group started with five Ruth's Chris Steak House restaurants and swiftly grew to become the largest franchise group of the global brand with twelve current locations. In recent years, we have expanded to additional food and beverage concepts as well as into hotel hospitality space, creating a thriving collection of exciting service-oriented brands. As a committed employer, we seek dedicated Team Members and empower them to achieve their goals. With passion and values to guide our Team, we work tirelessly to provide unparalleled hospitality and outstanding experiences. POSITION SUMMARY: Beloved for over 50 years and acclaimed for the Sizzle, Ruth's Chris Steak House is an institution, and the brand that started it all for Prime Hospitality Group. Our mission is to deliver the best steak house experience - period. Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done. Under the direction of the Executive Chef or General Manager, the Sous Chef manages, supervises, and coordinates all kitchen-related activities, ensuring quality preparation and presentation of menu items as well as general sanitation with a Demand for Excellence in accordance with established restaurant standards, recipes, and procedures. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service with the staff as well as train, motivate, and supervise his/her team. Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities): Demand for Excellence • Demonstrates the ability to follow recipes, preparing and executing all food ordered to the restaurant specifications and quality standards, • Ensure personal adherence and monitor staff adherence to all restaurant specifications and quality standards, • Maintains safe sanitation practices and ensure Team Members adhere to all federal, state, and local requirements, scoring better than 90% on all local health inspections, ServSafe Certifications and Steritech inspections. Passion for Hospitality • Maintains high employee morale, creating a fun and safe environment while ensuring that all employees execute at high performance levels, • Oversee BOH staff, praising employees for positive work performance and demonstration of PHG Values. Hunger to Grow • Serves as a role model for all cooking positions and cooking skill sets adhering to professional chef standards as well as PHG and Ruth Chris Steakhouse specifications, • Performs purchasing function as necessary and communicates purchasing needs to Executive Chef, ensuring the availability of all necessary food and kitchen related items to meet demands of staff and guests. Unwavering Commitment • Perform line checks. Must be thorough and strive for perfection, expecting excellence and following line check procedures, • Conduct initial interviews, evaluating candidates experience and aptitude aligned with all position requirements and core PHG Values, • Monitor and ensure employees are performing all work responsibilities embracing PHG Values and in accordance with all specifications and quality standards, • Conduct coaching and disciplinary action meetings with employees, sharing issues, working on corrective actions, and demonstrating a willingness to assist in the employee's performance improvement. Desire to Win • Utilizes scheduling to ensure staffing levels are appropriate and maximize productivity while meeting service standards and exceeding guest expectations, • Ensures that all food costs, operating expenses, and labor costs relative to the kitchen are met, • Assists Executive Chef in preparing timely, accurate inventories, managing costs, levels to PARs and variances. PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions): • Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. • Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length. • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. • Must be able to communicate effectively and listen attentively to supervisors, employees, vendors, and customers. • Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. • Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke REQUIRED SKILLS/ABILITIES • Highschool diploma or G.E.D, • Prior restaurant BOH food preparation experience, • Ability to multi-task in a fast-paced environment effectively and efficiently, • Must be able to work a flexible schedule and expect to work weekends, nights, and holidays, • Restaurant Operations Aptitude/Mastery BOH: advanced knowledge of the stations and roles in a kitchen as well as all the equipment used in the kitchen, able to prepare food following defined recipes and utilizing various cooking methods: bake, broil, braise, chop, fry, poach, prep, sear, smoke, etc., and the food for which they are suited, able to gauge when food is at best servable temperatures and ability to follow defined service protocols for plating and presentation. • Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled, • Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues, • Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world, • Decision Making: Proven ability to recognize problems or opportunities and determine whether action is needed, taking charge of a group when necessary to facilitate a decision, and making decisions in a timely manner under ambiguous circumstances when potential risks exist, • Financial Acumen: Proven level of understanding of financial terminology, statements, cash flows, and concepts, and the ability to use this information to make informed critical business decisions within the scope of your role that have financial impact, • Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others' diverse experiences, styles, backgrounds, and perspectives to get results, • Inspirational Leader: Proven ability to guide people to get the job done, and to bring out their best, articulating a shared mission in a way that motivates and offers a sense of common purpose beyond people's day-to-day tasks., • Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints • Must successfully complete restaurant training program and maintain a willingness to learn. PREFERRED SKILLS/ABILITIES • SERV Safe Certified WORK AUTHORIZATION REQUIREMENTS Authorized to work in the United States of America. AFFIRMATIVE ACTION/EEO STATEMENT PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management's assignment of essential job functions. This information contained herein does not constitute a contract, express or implied. Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Paid time off 401(k) Referral program Paid training

Job Title: Associate Sous Chef Company: Leo's Market and Eatery About Us: Leo's Market and Eatery is a unique culinary establishment, where our food is made fresh daily at our Central Kitchen and delivered to our Markets. We specialize in kolaches, soups, salads and sandwiches. Job Description: We are seeking a talented and passionate Associate Sous Chef to join our culinary team. As an integral member of our kitchen brigade, the Associate Sous Chef will work closely with the Executive Chef and Sous Chef to ensure the highest standards of food quality, presentation, and consistency. Responsibilities: Successfully lead shift in completion of production, execution of customer orders and overall kitchen operation and cleanliness. Oversee and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards. Wash, cut and prepare a variety of vegetables, slice and portion meats. Execute sequence and time of cooking operations to meet daily production needs. Maintain cleanliness and organization in the kitchen, following food safety and sanitation guidelines. Monitor inventory levels and assist in ordering supplies to meet operational needs. Lead by example, fostering a positive and professional work environment. Requirements: Work in a team-driven environment, take direction, offer direction and assist with problem-solving. Proven experience working in a kitchen, preferably in a leadership role. Strong knowledge of various cooking techniques, cuisines, and food safety standards Excellent communication and leadership skills, with the ability to motivate and inspire a team. Attention to detail and a passion for delivering exceptional culinary experiences Flexibility to work evenings, weekends, and holidays as required Benefits: Health, dental, and vision insurance options Paid time off and holiday pay Opportunities for career growth and development Join our team and be part of a dynamic culinary environment where creativity, teamwork, and excellence are celebrated. If you have a passion for food and a desire to elevate your culinary career, we want to hear from you! How to Apply: Please apply at yourleos.com. We look forward to reviewing your application!

Job Description About Company: Rootstock Hospitality Group is a restaurant ownership and management company founded in 2017 by Indiana natives Andrew Vudis and Ryan Craig. Both Andrew and Ryan bring over 25 years of extensive experience in restaurant ownership, management, and operations. The name "Rootstock" was chosen to reflect the foundation and growth inherent in their approach. Just as rootstock is the underground part of a plant from which new growth emerges, our company fosters growth by working closely with all our restaurants, sharing people and ideas that lead to new development for our teams and company. Our team is the heart of Rootstock Hospitality Group. We are deeply committed to our employees, guests, and vendors. We believe that by supporting and investing in our team, we create a positive and dynamic work environment that benefits everyone involved. Our dedication extends beyond our restaurants to the communities we serve, ensuring a genuine approach to hospitality that respects every relationship and interaction. About the Role: As a Chef, you will be the creative and operational leader of the kitchen, responsible for delivering exceptional culinary experiences that meet the highest standards of quality and presentation. You will oversee all aspects of food preparation, ensuring that every dish served reflects the restaurant's commitment to excellence and innovation. This role requires you to develop and refine menus that balance creativity, seasonality, and customer preferences while maintaining cost efficiency. You will lead and mentor kitchen staff, fostering a collaborative and efficient work environment that prioritizes food safety and hygiene. Ultimately, your work will directly impact customer satisfaction and the establishment's reputation for fine dining within the competitive United States market. Minimum Qualifications: Proven experience as a Head Chef, Executive Chef, or similar role in a professional kitchen. Strong knowledge of food preparation techniques and culinary trends, particularly in fine dining. Demonstrated ability to develop menus and manage food service operations effectively. Comprehensive understanding of food safety regulations and best practices. Excellent leadership and communication skills to manage kitchen staff and collaborate with front-of-house teams. Preferred Qualifications: A minimum of 5 years of kitchen management experience in high-end restaurants. Proficiency in menu development software and inventory management systems. Additional certifications in food safety or kitchen management. Experience in catering or large-scale food service operations. Responsibilities: Plan, develop, and execute innovative menus that align with the restaurant's culinary vision and customer expectations. Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating, to ensure consistency and quality. Manage inventory, order supplies, and control food costs to maximize profitability without compromising quality. Train, mentor, and evaluate kitchen staff to maintain high performance and adherence to food safety standards. Ensure compliance with all health and safety regulations, maintaining a clean and safe kitchen environment at all times. Skills: The required skills such as food preparation, menu planning, and food safety are integral to daily kitchen operations, ensuring that every dish meets quality and safety standards. Leadership skills are essential for managing and motivating the kitchen team, fostering a productive and positive work environment. Expertise in menu development allows the chef to innovate and adapt offerings to customer preferences and seasonal availability. Knowledge of food service operations supports efficient inventory management and cost control, which are critical for profitability. Preferred skills like culinary certifications and experience in fine dining enhance the chef's ability to deliver exceptional culinary experiences and maintain high standards. Benefits: 401k Health Dental Vision Paid time off Meal discounts at all Rootstock restaurants Local, experienced support staff Referral Program Access to company tickets

Chef - Bloomington Residential Facility Department: Operations / Dietary Services Reports to: Facility Director Schedule: Sunday-Wednesday (Sunday-Tuesday full days, Wednesday half day) Status: Hourly, 36 hours/week Compensation: Competitive hourly rate, based on experience and certification About Boca Recovery Center Boca Recovery Center is a nationally recognized leader in behavioral health treatment, with a growing presence across Florida, New Jersey, Indiana, and soon Massachusetts. While our Bloomington location has expanded to focus primarily on mental health services, our commitment to whole-person care includes providing nutritious, comforting meals that support recovery and well-being. We pride ourselves on creating a therapeutic environment that includes safe, clean, and high-quality food service for all clients. Position Overview We are seeking a dependable and skilled Chef to oversee the kitchen operations at our Bloomington facility. This role is vital in supporting our clients' overall wellness by preparing balanced, appealing meals in a trauma-informed, residential mental health setting. The Chef will be responsible for meal planning, food preparation, kitchen sanitation, and maintaining compliance with food safety regulations. This is a 36-hour per week position (Sunday-Wednesday) with overtime eligibility. Key Responsibilities Plan, prepare, and serve nutritious meals in accordance with client dietary needs and facility schedules Maintain cleanliness and safety in the kitchen and dining areas Manage inventory, receive orders, and ensure proper food storage practices Follow all local, state, and federal guidelines for food handling and sanitation Collaborate with clinical and operational staff to meet special dietary needs or therapeutic food requests Ensure kitchen and food service operations comply with inspection and regulatory standards Maintain appropriate food temperature logs and cleaning checklists Uphold a calm, professional presence in a residential treatment setting Requirements Current Food Protection Manager Certification through ServSafe. Minimum of 2 years of experience in a kitchen or food service setting (residential, healthcare, or institutional preferred) Knowledge of special dietary accommodations and food allergy protocols Strong organizational and time management skills Ability to work independently and maintain a clean, efficient kitchen environment Passion for supporting individuals in recovery and mental health care Work Schedule Sunday: Full day Monday-Tuesday: Full days Wednesday: Half day (6 hours) One weekend day off each week Total weekly hours: 36 hours, with opportunity for overtime Benefits Boca Recovery Center offers a comprehensive benefits package, including: Health Insurance Retirement Plans Disability Coverage Paid Time Off Continuing Education & Professional Development Opportunities Join Boca Recovery Center and make a meaningful impact through expert, compassionate care in a mission-driven environment focused on recovery and wellness.

Job Description Executive Chef Independence Village of Carmel The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IVIND

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

As a Pastry Sous Chef, your primary responsibility is to assist the Pastry Chef in managing the pastry kitchen, overseeing the production, presentation, and quality of pastry and dessert items. With leadership skills, culinary expertise, and a commitment to excellence, you support the pastry team in executing recipes, maintaining standards, and achieving culinary creativity that enhances the guest experience and upholds Sodexo Live!'s reputation for luxury and excellence in hospitality. Duties and responsibilities Kitchen ManagementAssist the Pastry Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations. Recipe DevelopmentCollaborate with the Executive Pastry Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions. Quality ControlMaintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards. Staff SupervisionSupervise pastry cooks, kitchen assistants and temporary agency employees in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production. Inventory ManagementAssist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production. Production OversightOversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution. Safety and SanitationEnsure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations. Guest InteractionInteract with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients. Education & Experience:• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR• 2-year degree from an accredited university in Culinary Arts, Hospitality/Restaurant/Hotel Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. • Two+ years of employment in a related position. • Convention Center experience preferred. • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. • Leadership skills to motivate and develop staff and to ensure accomplishment of goals. • Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Pay Rate:$25. 00 per hour