Executive chef jobs in Casper, WY

- 29 jobs

All

Executive Chef

Sous Chef

Line Chef

Chef

Pastry Chef

Chef De Partie

Executive Chef I - North Hall Dining Center
University of Wyoming 4.5
Executive chef job in Wyoming
Join Our Campus Community! Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! Why Choose Us? At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include: Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan. Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs. Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure. Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth. Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources. At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW's Benefits Summary. JOB TITLE: Executive Chef I JOB PURPOSE: Step into a brand-new, state-of-the-art dining hall featuring nine distinct culinary stations, each with its own kitchen, atmosphere, and creative potential. As our Executive Chef I, you'll help shape the entire dining experience-curating innovative menus, sourcing exceptional ingredients, and elevating quality standards across a large-scale operation. This is an exciting opportunity to work with cutting-edge equipment and explore a wide spectrum of global cuisines, bringing your creativity to life every single day. You'll collaborate with a passionate team, mentor emerging talent, and play a pivotal role in defining how thousands of students, faculty, and guests experience food on campus. If you're energized by variety, inspired by innovation, and driven to create unforgettable dining experiences, our new dining hall is your next great kitchen. Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. This position has been deemed essential as addressed in the University of Wyoming's Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure. ESSENTIAL DUTIES AND RESPONSIBILITIES Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met. Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment. Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste. Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards. Budget Management: May assist with the department's budget, controlling costs while maintaining quality. Menu Costing: Calculate food costs, establish pricing, and monitor profitability. Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations. Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events. SUPPLEMENTAL FUNCTIONS: Review and update department training materials. Maintain production records, update computer information on cost of recipes. Other duties as assigned. COMPETENCIES: Attention to Detail Developing Organizational Talent Service Orientation Innovation Adaptability Technical/Professional Knowledge MINIMUM QUALIFICATIONS: Education: Associate's degree in culinary arts or equivalent combination of education and experience Experience: 5 years supervisory experience in large scale dining facility Required licensure, certification, registration, or other requirements: ServSafe certification or the ability to obtain within 6 months Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy. KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of: Food production and quality management for a comparable-sized operation. Supplies, equipment, and/or services ordering and inventory control. Applicable federal, state, and local codes, rules, and regulations. Quantity food preparation, services, procedures, and practices. Nutritional value, adaptabilities, and uses of various foods. Mathematical calculations used to determine the number of servings in a given amount of food. Planning and coordination of food production and service in a retail and/or institutional setting. Menu planning, recipe development, food preparation methods, payroll, event costing, inventory management and food ordering. Catering and banquet service supervision and management. Computerized menu management systems and electronic order entry systems. Alcoholic beverage service management. All cuisines including vegetarian, ethnic, and religious observations. Current culinary market/trends and creative food presentation. General accounting, budgeting, and financial procedures. Skills and Abilities to: Manage budgets and plan price assessments. Manage time to meet project/event deadlines. Lift 50 to 100+ pounds regularly. Plan work schedules and assign duties. Plan a variety of menus. Coordinate quality assurance programs in area of specialty. Cook and prepare a variety of foods. Communicate effectively, both verbally and in writing. Foster a cooperative work environment. Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation. Use personal computers and basic software applications including spreadsheet and word processing applications. Organize and present to a variety of constituencies. WORKING CONDITIONS: Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs. with or without reasonable accommodation. REQUIRED APPLICATION MATERIALS: Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application: Cover letter Resume or C.V. Contact information for four work-related references (references will only be contacted if you are selected as a finalist for the position). This position will remain open until filled. Complete applications received by 12/12/2025 will receive full consideration. **Due to a current system limitation, you may only be prompted to upload your resume/CV and a Cover Letter. To ensure your application is complete, we recommend you put all of your application materials into one file with your cover letter. However, if you're experiencing any issues in doing so, please send any additional application materials to ****************, and a recruiter will manually add them to your application packet. To help us process your application more efficiently, please include the 6-digit job ID number (located at the bottom of the job posting) in your email. WORK LOCATION: On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus. WORK AUTHORIZATION REQUIREMENTS: The successful candidate must be eligible to work in the United States. Sponsorship for H-1B work authorization or work visa is not available for this position. HIRING STATEMENT/EEO: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at ************ or email ****************. ABOUT LARAMIE: The University of Wyoming is located in Laramie, a charming town of 30,000 residents nestled in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its only 4-year university, helping to make it a leader in academics, research, and outreach with state-of-the-art facilities and strong community ties. We invite you to learn more about Laramie by visiting the About Laramie website. Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado's Front Range and the metropolitan Denver area. Laramie's beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit ************************
$32k-38k yearly est. Auto-Apply 10d ago
Executive Chef I - North Hall Dining Center
Ustelecom 4.1
Executive chef job in Wyoming
Join Our Campus Community! Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! Why Choose Us? At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include: Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan. Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs. Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure. Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth. Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources. At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW's Benefits Summary. JOB TITLE: Executive Chef I JOB PURPOSE: Step into a brand-new, state-of-the-art dining hall featuring nine distinct culinary stations, each with its own kitchen, atmosphere, and creative potential. As our Executive Chef I, you'll help shape the entire dining experience-curating innovative menus, sourcing exceptional ingredients, and elevating quality standards across a large-scale operation. This is an exciting opportunity to work with cutting-edge equipment and explore a wide spectrum of global cuisines, bringing your creativity to life every single day. You'll collaborate with a passionate team, mentor emerging talent, and play a pivotal role in defining how thousands of students, faculty, and guests experience food on campus. If you're energized by variety, inspired by innovation, and driven to create unforgettable dining experiences, our new dining hall is your next great kitchen. Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. This position has been deemed essential as addressed in the University of Wyoming's Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure. ESSENTIAL DUTIES AND RESPONSIBILITIES Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met. Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment. Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste. Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards. Budget Management: May assist with the department's budget, controlling costs while maintaining quality. Menu Costing: Calculate food costs, establish pricing, and monitor profitability. Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations. Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events. SUPPLEMENTAL FUNCTIONS: Review and update department training materials. Maintain production records, update computer information on cost of recipes. Other duties as assigned. COMPETENCIES: Attention to Detail Developing Organizational Talent Service Orientation Innovation Adaptability Technical/Professional Knowledge MINIMUM QUALIFICATIONS: Education: Associate's degree in culinary arts or equivalent combination of education and experience Experience: 5 years supervisory experience in large scale dining facility Required licensure, certification, registration, or other requirements: ServSafe certification or the ability to obtain within 6 months Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy. KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of: Food production and quality management for a comparable-sized operation. Supplies, equipment, and/or services ordering and inventory control. Applicable federal, state, and local codes, rules, and regulations. Quantity food preparation, services, procedures, and practices. Nutritional value, adaptabilities, and uses of various foods. Mathematical calculations used to determine the number of servings in a given amount of food. Planning and coordination of food production and service in a retail and/or institutional setting. Menu planning, recipe development, food preparation methods, payroll, event costing, inventory management and food ordering. Catering and banquet service supervision and management. Computerized menu management systems and electronic order entry systems. Alcoholic beverage service management. All cuisines including vegetarian, ethnic, and religious observations. Current culinary market/trends and creative food presentation. General accounting, budgeting, and financial procedures. Skills and Abilities to: Manage budgets and plan price assessments. Manage time to meet project/event deadlines. Lift 50 to 100+ pounds regularly. Plan work schedules and assign duties. Plan a variety of menus. Coordinate quality assurance programs in area of specialty. Cook and prepare a variety of foods. Communicate effectively, both verbally and in writing. Foster a cooperative work environment. Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation. Use personal computers and basic software applications including spreadsheet and word processing applications. Organize and present to a variety of constituencies. WORKING CONDITIONS: Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs. with or without reasonable accommodation. REQUIRED APPLICATION MATERIALS: Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application: Cover letter Resume or C.V. Contact information for four work-related references (references will only be contacted if you are selected as a finalist for the position). This position will remain open until filled. Complete applications received by 12/12/2025 will receive full consideration. **Due to a current system limitation, you may only be prompted to upload your resume/CV and a Cover Letter. To ensure your application is complete, we recommend you put all of your application materials into one file with your cover letter. However, if you're experiencing any issues in doing so, please send any additional application materials to ****************, and a recruiter will manually add them to your application packet. To help us process your application more efficiently, please include the 6-digit job ID number (located at the bottom of the job posting) in your email. WORK LOCATION: On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus. WORK AUTHORIZATION REQUIREMENTS: The successful candidate must be eligible to work in the United States. Sponsorship for H-1B work authorization or work visa is not available for this position. HIRING STATEMENT/EEO: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at ************ or email ****************. ABOUT LARAMIE: The University of Wyoming is located in Laramie, a charming town of 30,000 residents nestled in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its only 4-year university, helping to make it a leader in academics, research, and outreach with state-of-the-art facilities and strong community ties. We invite you to learn more about Laramie by visiting the About Laramie website. Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado's Front Range and the metropolitan Denver area. Laramie's beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit ************************
$34k-46k yearly est. Auto-Apply 10d ago
Executive Sous Chef
Wyoming Horse Racing
Executive chef job in Cheyenne, WY
Manages menu planning, preparing, and apportioning foods and minimizing spoilage and waste. Handles requisition and purchase of food and related supplies, and controls portion costs. Duties/Responsibilities: Coordinate activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Monitor staffing levels to comply with budget requirements. Participate in interviewing, selecting, training, and developing staff. Notify the Executive Chef of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations. Resolve conflict situations with associates, customers, or in-house situations as they arise. Manage ongoing staff training and development. Perform other duties as may be assigned. Required Skills/Abilities: Good interpersonal customer service, and communication skills. Strong verbal and written communication skills ServeSafe Certification Basic math and computer skills Education and Experience: Degree in Culinary Arts, Food Management, or equivalent work experience preferred. Three years full-service high-volume Sous Chef / Kitchen Management experience preferred. Physical Requirements: Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Employees must be able to lift, push or pull up to 50 pounds. Wyoming Horse Racing offers competitive salary and sign on bonus plus paid time off, medical, dental, vision and life insurance. Must be 21 or older and able to pass drug screen and background check.
$27k-40k yearly est. 60d+ ago
Executive Chef
Trailborn Hotel Management LLC
Executive chef job in Jackson, WY
Job Description The Executive Chef is responsible for the overall culinary direction, leadership, and management of the restaurant and banquet operations. This role oversees all kitchen and food preparation activities, ensuring the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations. Key Responsibilities: Culinary Leadership & Operations Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering. Develop and execute innovative menus that reflect seasonality, quality, and guest preferences. Ensure consistency in food preparation, flavor, and presentation across all outlets. Supervise daily production, line operations, and service for both a la carte and banquet functions. Maintain compliance with food safety, sanitation, and occupational safety standards. Team Management & Development Lead, train, and mentor all culinary staff including sous chefs, cooks, and stewards. Schedule and manage labor to align with business demands while maintaining cost control. Foster a positive, professional kitchen culture built on teamwork, accountability, and respect. Conduct performance evaluations and provide ongoing feedback and development opportunities. Financial & Administrative Manage food and labor costs to meet or exceed budgeted goals. Monitor inventory levels and oversee ordering, receiving, and storage procedures. Collaborate with the F&B Director on menu pricing, event costing, and profitability analysis. Maintain accurate records for purchasing, production, and waste management. Banquet & Event Execution Design and execute menus for weddings, corporate events, and special functions. Work with the Banquet Manager and Event Sales team to ensure flawless culinary delivery. Oversee event tastings, special menus, and dietary accommodations. Quality & Guest Experience Uphold exceptional guest satisfaction through consistent food quality and service standards. Regularly review guest feedback and adjust operations accordingly. Ensure all food is prepared to the highest culinary and aesthetic standards. Qualifications: Culinary degree or equivalent professional certification preferred. Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. Proven experience managing large-scale banquet operations. Strong leadership, communication, and organizational skills. Advanced knowledge of menu development, costing, and inventory management. ServSafe or equivalent food safety certification required. Physical & Working Conditions: Requires extended hours, including nights, weekends, and holidays. Ability to stand for long periods and lift up to 50 lbs. Fast-paced, high-volume kitchen and event environment.
$27k-42k yearly est. 7d ago
Luxury Restaurant Dining Executive Chef
The Hunter Group Associates 4.6
Executive chef job in Midwest, WY
Job Description Looking for a passionate Executive Chef versed in fine dining French cuisine. The ideal candidate must have a minimum of 3 years in running a fine dining kitchen with a heavy background in French cuisine. Michelin kitchen preferred. Must also have a strong and proven record for leadership and team development. A background from a renown group and/or Michelin background required. Relocation, quick growth, and great compensation package!
$28k-40k yearly est. 7d ago
Employee Dining Chef
Four Seasons Hotels Ltd. 4.4
Executive chef job in Jackson, WY
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Luxurious mountain lodge in the heart of the American West. Nestled in a verdant mountain valley, Five-Star Four Seasons Resort and Residences Jackson Hole is surrounded by some of America's most rugged peaks, celebrated ski runs and wildlife in nearby Grand Teton National Park. Adventure for every season awaits, complemented by luxurious guest rooms and onsite amenities. Employee Dining Chef The Employee Dining Chef is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our employees! The Chef provides an enjoyable expertly cooked dining experience conforming to Four Seasons standards of excellence for quality, professionalism and friendliness. Responsibilities * Run the day to day operation of the employee Cafeteria. * Assist in creating and preparing menus items and specials. * Place orders weekly for the employee Cafeteria. * Check and complete mise en place and pars and set-up the station. * Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. * Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation. * Maintain a good working relationship with other employees. * Store items properly at the end of the shift. * Ensure a clean, neat and organized work area * Conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels. * Perform other tasks or projects as assigned by hotel management and staff. * Follow all guidelines for timely food service to employees. * Ensure the Peak is following all Covid-19 safe handling procedures. * Have knowledge of Four Seasons Food Standards. Preferred Qualifications and Skills * 1 to 3 years of experience in similar kitchen/hotel operation. * Must be willing to work a flexible schedule in order to accomplish all major responsibilities. This may include some evenings, weekends and holidays. * Candidates must have excellent personal presentation and interpersonal skills. * This position requires the ability to lift up to 40lb. * Successful candidate must possess legal work authorization in the United States Benefits! * Discounted housing available * Employee Travel Program! * Medical, dental and vision insurance for you and your family * 5 Weeks PTO * Retail, spa and F&B discounts * Free Employee Cafeteria meals * Free uniform dry cleaning * Discounted/transferable ski passes * Free ski storage We look forward to receiving your application! Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - ************************************************************************************************
$27k-35k yearly est. Auto-Apply 24d ago
Cooks Helper Substitutes 2025-2026
Fremont County School District #24 4.0
Executive chef job in Wyoming
Substitute/Substitute Cook`s Helper Date Available: 2025-2026 Cook's Helper Substitute Position pays $14.26/hour Applicants must be able to pass a state and federal fingerprint background check. RESPONSIBILITIES: Maintains the highest standards of safety and cleanliness in the kitchen, storage, and dining area Follows state health and safety standards Assists in prepararation of food according to a planned menu Performs additional duties as assigned by the Food Service Manager DEMANDS OF THE JOB: Need lower body strength to stand and walk throughout the work day Upper body strength to lift and carry 50 lbs. Climb step stool and lift boxes overhead to stack on shelves Job Description Fremont County School District No. 24 is an equal opportunity employer.
$14.3 hourly 60d+ ago
Pastry Chef
The Walt Disney Company 4.6
Executive chef job in Cheyenne, WY
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! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally 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:** 1245486BR **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.
$33k-50k yearly est. 60d+ ago
EXECUTIVE CHEF 2- University of Wyoming Greek House Chefs
Greek House Chefs
Executive chef job in Laramie, WY
Job Details Wyoming - Chi Omega - Laramie, WY $30.00 - $32.00 HourlyEXECUTIVE CHEF 2- University of Wyoming Greek House Chefs Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with other. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds
$27k-40k yearly est. 60d+ ago
Executive Chef
Aramark Corp 4.3
Executive chef job in Wyoming
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. COMPENSATION: The salary range for this position is $75,000 - $82,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities * Ensures culinary production appropriately connects to the Executional Framework * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards * Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food production techniques * Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved * Reward and recognize employees * Plan and execute team meetings and daily huddles * Complete and maintain all staff records including training records, shift opening/closing checklists and performance data * Develop and maintain effective client and guest rapport for mutually beneficial business relationships * Interact directly with guests daily * Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food and labor targets * Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends * Ensure efficient execution and delivery of all culinary products in line with the daily menu * Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items * Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards * Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used * Full knowledge and implementation of the Food Framework * Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase * Ensure proper equipment operation and maintenance * Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Wyoming
$24k-36k yearly est. 3d ago
Sous Chef
Hoback Club
Executive chef job in Teton Village, WY
Job Details Hoback Club - Teton Village, WY Either Full-Time or Part-TimeDescription A luxury private residence club located in Teton Village is hiring for the upcoming winter season. Seeking team members with 5-star experience! Get your career back on track and join our food and beverage team led by Michelin Star Master Chef Jean-Louis Dumonet. Excellent Benefits include: Fully Paid Health Insurance 401K Employer Match Paid Time Off JHMR Discounted Ski Pass Employee Housing Available Bus Pass Career Development Opportunities Season End Bonus
$38k-55k yearly est. 60d+ ago
Executive Pastry Chef
Kettelsen International Recruiting
Executive chef job in Saratoga, WY
Responsibilities Lead daily pastry production for all dining outlets, ensuring the quality, consistency, and creativity of every baked item served. Collaborate with the Collection Culinary Director to innovate and execute seasonal menus that reflect local ingredients and high culinary standards. Inspect all incoming ingredients for freshness and proper specifications, and ensure safe, organized storage. Manage food and labor costs, oversee scheduling, and drive efficiencies without sacrificing quality. Foster a collaborative, respectful kitchen culture by mentoring and developing the pastry and stewarding teams. Uphold health and safety regulations (HACCP) and maintain meticulous prep records and use logs. RequirementsJob and Immigration Requirements Mexican, North American, or Canadian citizenship. Possess Cedula Professional on hand (not in process). The degree must be in Hotel Management, Hospitality, or a related field. Possess Titulo Universitario and grades on hand (not in process). The degree must be in Hotel Management, Hospitality, or a related field. Have a valid Mexican, Canadian, or U.S. passport with at least 1 -year validity. No previous immigration issues. Have a valid driver's license. Ability to move to the U.S. Fluency in English. BenefitsSalary & Benefits Average gross salary of 85,000 USD per year Day 1 Medical, Dental, and Vision insurance Paid Parental Leave Vacation and Paid Time Off (PTO) with rollover 401(k) with company match Complimentary wellness tools Unlimited referral bonuses Leadership development opportunities Tuition reimbursement Discounts on hotel rooms, dining, and other travel/entertainment experiences A once -in -a -lifetime work environment surrounded by stunning landscapes, wide -open skies, and a luxury guest experience unlike any other Meals are included Long -term housing is available at a preferential cost of $350 to $550 USD per month, depending on the studio selected.
$32k-53k yearly est. 17d ago
Chef - Yellowstone National Park
Xanterra Parks & Resorts 4.4
Executive chef job in Parkman, WY
Live. Work. Explore. as a part of our Food & Beverage team in Yellowstone National Park! We operate 47 dining venues, including dining rooms, fast-casual, cafeterias, bars, employee facilities, delis and snack shops. It's high volume, fast-paced and fun! Almost half of the Yellowstone summer staff work for the Food and Beverage Operation! If you are interested in starting or enhancing your food and beverage career, the kitchen is a great place to start. Job Summary: * As a Chef, you would be in a high-pressure position that manages and oversees the food production and sanitation in the kitchen, requires knowledge of all back-of-the-house operations and conduct daily service based on preplanned recipes and pars. Chef positions are available to work in our historic restaurants, quick service outlets or employee dining facilities. The Details:Position Type: SeasonalSeason Dates: Mid March - Early November Wage: $2,076-$2,288 Bi-weekly Schedule: Typical schedule is 45+/- hours, 5 days/per week (will include weekends, evenings, and holidays) Why Yellowstone National Park?We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection, we are the primary authorized concessionaire in Yellowstone, and proud stewards of the park. Life in Yellowstone: * Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) provided * Free on-site laundry facility, Wi-Fi (limited bandwidth), and utilities included * No Wyoming state taxes deducted from your paycheck * A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities * Meet people of all ages from all over the country and world! Benefits: * Employee Assistance Program * Wellness Program * Learning and Development Program Perks: * Free Yellowstone & Grand Teton National Park pass * Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more) * Access to discounted services at Yellowstone Medical Clinics operated by STGi. * Employee discounts at local gateway communities * Retail, Lodging and Travel Discounts * $350 Referral Bonus Program * The adventure of a lifetime! Responsibilities * Perform all duties toward the goal of providing excellent guest service in an efficient manner. * Establish and maintain the overall tone of the BOH operation by communicating expectations to your area supervisors and line employees. * Establish and maintain open lines of communication with the other members of the Food & Beverage team and with each supervisor within the BOH operation and the hourly employees. * Establish and maintain an on-going communication with Food & Beverage support staff. * Meet and exceed budgetary goals by: * Maximizing sales. * Control labor cost by immediately reacting to business levels; don't wait to the end of the week. * Control food cost by minimizing waste, controlling and utilizing over production, and controlling portion sizes to set specifications. * Maintain an adequate par of expendable goods to ensure that your employees have the proper tools to do their jobs. * Perform a physical count of all food and beverage items at the end of each fiscal period and mid period if directed. Ensure information is correctly entered and reviewed. * Maintain and enforce established Xanterra standards of sanitation throughout the BOH operation. Ensure that weekly cleaning schedules are adhered to, as well as SOPs and documents to support those SOPs. * Ensure that all food handlers know and follow the food specifications for plating any menu items as well as the standardized recipes for producing the same. * Direct your storekeeper, to ensure that adequate pars of inventory items are maintained, adjusted and reacted to as business levels change. * Direct your Employee Dining Room Chef to ensure that production records are completed, adjusted and reacted to as guest levels change. Minimize menu shortages and over production in this area. * Ensure that menu specifications are posted appropriately in line production areas before major arrival. Commit specifications to memory. * Ensure that prep sheets and line set up sheets are posted and used daily. Make sure they are filled out at the end of each shift. * Be on the floor 100% of the time during a meal service period to observe, monitor and follow-up in all areas of the BOH operation on a daily basis. * Ensure that BOH schedules are costed and submitted to the F&B Manager for approval prior to posting. * Ensure that a BOH Manager is present at each service briefing to present the du jour items and features for that meal period and answer any questions from the staff. * Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity. * Accept responsibility for your BOH operations to be in complete readiness to open punctually for every meal period and serve every menu item for the length of that period. * Make sure that no employee goes into a job untrained. Generate HIGs in a timely manner. * Make sure that every employee checks out with a manager before they depart a shift. * Maintain and project a professional attitude regarding your operation. This involves how you dress (enforce the same dress code as for line employees); how you treat your employees, consistent, firm but fair method; how you carry yourself, both on and off duty; how you react to crises in stressful situations and how you refer to our guests. * Lead by example. * React immediately to guest complaints on location and inform the F&B support office of your actions. * Be prepared to take risks when making decisions. Weigh out all factors, contact appropriate resources to make an informal decision. Evaluate the outcome and make more decisions that positively effect the operation and the Company. Qualifications * Previous management or supervisory experience. * Working knowledge of all equipment used in the BOH operation; strong knife skills required. * Strong administrative skills, including experience in production records, inventories, scheduling, purchasing and receiving. * Ability to organize and prioritize daily "action lists" that are delegated out to responsible managers with specific time lines. * Ability to communicate in a positive and efficient manner, the expectations of your managers and hold these individuals accountable for their areas of responsibility. * Ability to motivate, teach and direct employees to accomplish the desired goals. * Must be ServSafe Manager Certified; workshops will be provided to attain this certification. * Culinary Degree or ACF Chef de Cuisine Certification preferred Physical Requirements include: * Must be able to stand for long periods of time, approximately 8+/- hours. * Must be able to walk for long periods of time. * Must be able to lift and carry a minimum of 50 pounds. * Must be able to bend, stretch, and reach for extended periods of time. * Must be able to work in differing environments; i.e., cold freezers, hot prep areas, outside areas. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
$25k-29k yearly est. Auto-Apply 29d ago
F&B: Piste Sous Chef - Year Round
Hoback Sports Inc. 4.1
Executive chef job in Teton Village, WY
Piste Sous Chef Department: Food & Beverage Classification: Year-Round | Full-Time Reports To: Executive Sous Chef Elevate your culinary career at 9,095 feet. Piste Mountain Bistro is Jackson Hole's signature on-mountain restaurant, and we're seeking a talented Sous Chef to help lead our kitchen team. This role supports daily culinary operations to deliver a refined and memorable dining experience with a focus on precision, creativity, and team leadership. What You'll Do: Execute high-level service and maintain exceptional food quality and presentation Oversee prep, line stations, and service execution with urgency and accuracy Conduct daily tastings and uphold recipe and plating standards Lead, train, and support the kitchen team with a positive, hands-on approach Maintain par levels, temp logs, prep lists, and sanitation compliance What We're Looking For: 2+ years in a Sous Chef or supervisory kitchen role Fine dining or upscale resort restaurant experience preferred Proven leadership skills in high-volume, fast-paced environments Culinary degree or food safety certification preferred Commitment to professionalism, consistency, and collaboration Work Perks: Work in one of Jackson Hole's most iconic dining venues Ride the gondola to work with stunning views every day Full-time, year-round resort employee benefits include: Free winter ski pass and summer activities pass for employee and their spouse and dependent children under the age of 18 or if still in high school Medical and Dental insurance 401(k) and company match Paid Time Off (PTO) and Sick Pay Spending and Flexible Savings Accounts (HSA/FSA) Free Life and AD&D insurance Free Life insurance for employee's spouse and dependent children Discounts at JHMR Food & Beverage outlets Discounts at JHMR Retail/Rental/Repair locations Pro deals on gear and apparel through ExpertVoice, Outdoor Prolink, and JHMR partners Discounted Daycare and Kid's Ranch Free START Buss pass and 100% reimbursement for START Bus Commuter pass to Teton Valley, ID and Star Valley, WY. Pro Deals with Expert Voice, Outdoor Prolink, Smith, Sweet Protection, & more! Apply now to lead and inspire in an elevated kitchen environment at Piste. EEO Statement Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.
$38k-48k yearly est. Auto-Apply 29d ago
Substitute Cook Helpers 2025/2026 School Year
Carbon County School District #2
Executive chef job in Wyoming
Substitute/Substitute Cook/Helper Needed in all locations on an as needed basis. Beginning hourly pay of $13.32 *Heavy lifting, standing for extended periods of time, flexible job duties, cafeteria set-up and cleaning Carbon County School District No. 2 is an Equal Opportunity Employer
$13.3 hourly 60d+ ago
F&B: Piste Sous Chef - Year Round
Jackson Hole Mountain Resort Corporation 4.7
Executive chef job in Teton Village, WY
Piste Sous Chef Department: Food & Beverage Classification: Year-Round | Full-Time Reports To: Executive Sous Chef Elevate your culinary career at 9,095 feet. Piste Mountain Bistro is Jackson Hole's signature on-mountain restaurant, and we're seeking a talented Sous Chef to help lead our kitchen team. This role supports daily culinary operations to deliver a refined and memorable dining experience with a focus on precision, creativity, and team leadership. What You'll Do: Execute high-level service and maintain exceptional food quality and presentation Oversee prep, line stations, and service execution with urgency and accuracy Conduct daily tastings and uphold recipe and plating standards Lead, train, and support the kitchen team with a positive, hands-on approach Maintain par levels, temp logs, prep lists, and sanitation compliance What We're Looking For: 2+ years in a Sous Chef or supervisory kitchen role Fine dining or upscale resort restaurant experience preferred Proven leadership skills in high-volume, fast-paced environments Culinary degree or food safety certification preferred Commitment to professionalism, consistency, and collaboration Work Perks: Work in one of Jackson Hole's most iconic dining venues Ride the gondola to work with stunning views every day Full-time, year-round resort employee benefits include: Free winter ski pass and summer activities pass for employee and their spouse and dependent children under the age of 18 or if still in high school Medical and Dental insurance 401(k) and company match Paid Time Off (PTO) and Sick Pay Spending and Flexible Savings Accounts (HSA/FSA) Free Life and AD&D insurance Free Life insurance for employee's spouse and dependent children Discounts at JHMR Food & Beverage outlets Discounts at JHMR Retail/Rental/Repair locations Pro deals on gear and apparel through ExpertVoice, Outdoor Prolink, and JHMR partners Discounted Daycare and Kid's Ranch Free START Buss pass and 100% reimbursement for START Bus Commuter pass to Teton Valley, ID and Star Valley, WY. Pro Deals with Expert Voice, Outdoor Prolink, Smith, Sweet Protection, & more! Apply now to lead and inspire in an elevated kitchen environment at Piste. EEO Statement Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.
$35k-42k yearly est. Auto-Apply 60d+ ago
Chef De Partie
The Walt Disney Company 4.6
Executive chef job in Cheyenne, WY
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 Chef De Partie you will have a hands on approach, along with the Junior Sous Chef and Chef de Cuisine, to ensure all food items are prepared to the highest standards in flavor and presentation You will report to the Sous Chef **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will have hands on responsibility for your assigned section within the galley. + Lead Commis Chefs and Demi CDP's. + You will complete company recipe guidelines for assigned responsibilities through recipe booklets, plate presentation and audits. + Organize your responsibilities for daily service. + Meet Disney Cruise Line and Vessel Sanitation Program (VSP) requirements. + Monitor and ensure opening and closing procedures for assigned production areas; follow up with Cooks & Stewards + Monitor handling and maintenance of operating equipment; report maintenance needs to Sous Chef **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum two years formal culinary training plus 3 years work experience which may consist of an accredited school or recognized apprenticeship OR minimum 6 years work experience with 2 years in a comparable role + Ship experience + Must be proficient in all stations in the kitchen + Must be proficient in safe food handling, HACCP / USPH + Knowledge and proficiency in following and converting recipes **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:** 1250376BR **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.
$34k-47k yearly est. 60d+ ago
Sous Chef
Wyoming Horse Racing
Executive chef job in Cheyenne, WY
The sous chef is responsible for overseeing the kitchen staff, managing the day-to-day physical operations of the culinary department including inventory, schedules, and achieving budgeted food costs and acting on behalf of the Executive Chef in their absence. Duties/Responsibilities: Manage activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Manage the training of all new culinary associates and ensure all standards are followed. Monitor inventory and requisitions to maintain adequate supplies of food, leaning supplies, and other food preparation supplies. Resolve conflict situations with associates, customers, or in-house situations as they arise. Perform other duties as may be assigned. Required Skills/Abilities: Strong verbal and written communication skills to positively communicate and instruct employees. Proficient in cooking techniques including but not limited to, charbroiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking. Good organization and leadership skills. Ability to work independently. Good interpersonal, customer service, and communication skills. Education and Experience: Highschool diploma or GED. Specialized culinary training Food safety certification Two (2) or more years of full-service, high-volume sous chef/kitchen management experience preferred. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Wyoming Horse Racing offers competitive wages, health, dental and vision insurance plus paid time off.
$38k-53k yearly est. 60d+ ago
SOUS CHEF 2- University of Wyoming Greek House Chefs
Greek House Chefs
Executive chef job in Laramie, WY
Job Details Wyoming - Chi Omega - Laramie, WY $20.00 - $22.00 HourlySOUS CHEF 2- University of Wyoming Greek House Chefs Summary/Objective: Assists the Executive Chef to help manage daily kitchen activities such as preparing, seasoning, and cooking dishes, as well as effectively managing kitchen operations when the Executive Chef isn't present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by the Executive Chef. Essential Functions: Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning standards Performs periodic and regular inspections of kitchen to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment. Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members. Oversees and organize kitchen stock and ingredients when Exec isn't present. Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance. Keeps service line prepped and stocked, especially before and during prime operation hours Assists with supervision all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists Executive Chef with any duties or tasks needed. Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Communicates client feedback to chef and upper management as needed. Receives trucks and check for quantity and quality Always keeps a professional working relationship with all vendors, and clients. Abides with all the scheduling and time management protocol as assigned by the Executive Chef or other GHC management. Assists in monitoring scheduling and time management of self- and on-site staff. Wash and clean raw food products; ensure proper rotation in ovens following proper hold time standards for all heated products Stock/restock items online according to specifications Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you Education and/or Experience: No prior experience or training. 2 years of relevant experience Qualifications Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English Ability to effectively communicate before groups of customers or employees of organization as well as one-on-one interactions. Technology Compliance software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial us mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to judge quality and quantity of raw and cooked items Knowledge of workplace safety procedures High energy and stamina are required Ability to stay calm and work efficiently under pressure Ability to prioritize job duties and manage time effectively Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with others Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. Certificates, Licenses, Registrations: Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handlers card required (If required in State). Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds
$38k-54k yearly est. 60d+ ago
F&B: Banquet Sous Chef - Year Round
Hoback Sports Inc. 4.1
Executive chef job in Teton Village, WY
Banquet Sous Chef Department: Food & Beverage Classification: Year-Round | Full-Time | Exempt Reports To: Executive Sous Chef Join our culinary team and help deliver unforgettable experiences in the heart of the Tetons. As Banquet Sous Chef at Jackson Hole Mountain Resort, you'll support the planning and execution of high-end events, weddings, and private functions across the resort. This role is ideal for a detail-driven chef with experience managing large-scale food service and a passion for excellence. What You'll Do: Lead prep and execution of banquet and event menus Maintain food quality, presentation, and sanitation standards Supervise and mentor line cooks and banquet team members Coordinate closely with FOH staff to ensure seamless service Maintain prep lists, logs, and par levels Uphold JHMR's commitment to fine dining and guest satisfaction What We're Looking For: 2+ years in a sous chef or banquet chef role Proven experience in high-volume or catering environments Strong leadership and organizational skills Culinary degree preferred; ServSafe certification a plus Ability to work weekends, holidays, and variable hours Work Perks: Work in one of the most iconic resort destinations in North America Professional growth within a high-performing culinary team Mountain access and employee resort benefits Apply now and help us create remarkable events in a world-class setting. EEO STATEMENT Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.
$38k-48k yearly est. Auto-Apply 5d ago

Learn more about executive chef jobs

How much does an executive chef earn in Casper, WY?

The average executive chef in Casper, WY earns between $23,000 and $48,000 annually. This compares to the national average executive chef range of $40,000 to $87,000.

Average executive chef salary in Casper, WY

$33,000

$23,00010%

$33,000Median

$48,00090%

Job type you want

Full Time

Part Time

Internship

Temporary

Zippia Careers
Food Preparation and Restaurant Industry
Executive Chef Jobs
Locations
Casper, WY
Executive Chef Casper, WY Jobs

Executive chef jobs in Casper, WY

Executive Chef I - North Hall Dining Center

Executive Chef I - North Hall Dining Center

Executive Sous Chef

Executive Chef

Luxury Restaurant Dining Executive Chef

Employee Dining Chef

Cooks Helper Substitutes 2025-2026

Pastry Chef

EXECUTIVE CHEF 2- University of Wyoming Greek House Chefs

Executive Chef

Sous Chef

Executive Pastry Chef

Chef - Yellowstone National Park

F&B: Piste Sous Chef - Year Round

Substitute Cook Helpers 2025/2026 School Year

F&B: Piste Sous Chef - Year Round

Chef De Partie

Sous Chef

SOUS CHEF 2- University of Wyoming Greek House Chefs

F&B: Banquet Sous Chef - Year Round

Learn more about executive chef jobs

How much does an executive chef earn in Casper, WY?