Executive chef jobs in Casper, WY - 42 jobs

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 ************************

**_Create Your Experience of a Lifetime!_** Come work and play in the mountains! Whether it's your first time seeing the mountains, or you already call them home, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. Join the Grand Teton Lodge Company for a season, or stay for a career at one/many of our 40+ resorts. From day one, you'll receive some of the highest compensation rates in the industry, free access to Grand Teton and Yellowstone National Parks, Employee housing, free activities, 40% retail discounts, the chance to grow through Epic Service - our leading training and development program, and wellness benefits to fuel your success. **Job Summary:** Service is the foundation of everything we stand for at Vail Resorts and our Chef de Cuisines are no exception to this experience of a lifetime. Chefs are an integral part of the culinary staff responsible for managing the kitchen. Promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. **Job Specifications:** + Outlet: Jenny Lake Lodge + Starting Wage: $60,000 + Employment Type: Summer Seasonal 2026 + Shift Type: Full Time hours available + Minimum Age: At least 18 years of age + Housing Availability: Yes **Job Responsibilities:** + Assist in managing the culinary team including hiring, scheduling, training and developing teammates, managing performance including reviews, and succession planning + Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations + Assist with the development, production, and training of menu items, including station playbooks + Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores + Administrative duties as needed including managing budgets, processing transfers and waste. + Other duties as assigned **Job Requirements:** + High School Diploma or GED equivalent required; Culinary degree or certification preferred + ServSafe certification or regional equivalent required + 3+ years of kitchen experience required, 1+ years of supervisory experience preferred + Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs + Ability to work well with others in a fast-paced environment under pressure + Must be able to communicate fluently in English; bilingual preferred We are committed to environmental stewardship and sustainability through zero waste, energy and water conservation, green dining and retail, volunteerism, and education. **Grand Teton Lodge Company offers an amazing place to live and work, as well as staff housing.** ************************** The expected pay range is $60,000. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. _In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution._ _Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law._ _Requisition ID 512832_ _Reference Date: 12/10/2025_ _Job Code Function: Back of House_

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.

Job Description The Sous Chef will consistently provide excellent delivery of food and service in our restaurant. This individual will work alongside the Executive Chef and follow all specifications and guidelines. The Sous Chef will provide supportive leadership to the kitchen staff and provide direction in the Executive Chef's absence. Responsibilities (not limited to): Ensure that food safety regulations are followed. Assist with preparation and design of food and drink menus. Prepare meals to meet the specifications of guests in a timely manner. Assist with managing and training kitchen staff. Take inventory of products and ensure that the restaurant is fully stocked with all items of high quality. Take charge of kitchen opening, closing, and other duties as directed by upper management. Anticipate, identify and correct system breakdowns to achieve maximum guest satisfaction. Communicate with the food and beverage department management and coworkers regarding product/service deficiencies equipment, safety problems, etc. Qualifications Qualifications: 3+ years of prior experience as a Sous Chef or in a similar role. BS degree in culinary science or a related field would be a plus. Demonstrated understanding of various cooking methods, ingredients, equipment and procedures. Accuracy and speed in handling emergency situations and provide solutions. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests. Work schedules will include holidays, weekends, and alternate shifts. Employee Benefits: Employee season pass (free access to all activities and skiing/snowboarding on the mountain) Food and Beverage discounts, Retail/Rental discounts, free equipment rentals Reciprocal ski benefits and over 40 resorts across the US Online Pro Deals Discounted tickets for family and friends

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.

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

Job DescriptionSalary: 70-90k PM Sous Chef - Spring/Summer 2026 Start Wild Sage Restaurant Rusty Parrot Lodge We are seeking an experienced PM Sous Chef to join our leadership team beginning in the spring of 2026. This role is the evening anchor of the kitchenresponsible for execution, team leadership, and maintaining standards during service. The PM Sous works closely with the Executive Chef and AM Sous Chef to ensure consistency, flow, and accountability across all dayparts. This is a hands-on leadership role for a chef who thrives in service, understands systems, and can lead a team calmly under pressure. Key Responsibilities Service & Execution Lead Dinner service at a high level: line execution, pacing, quality control, and pass leadership Ensure all food meets established standards for taste, presentation, and consistency Act as Chef-on-Duty during PM shifts when the Executive Chef is off-site Manage live problem-solving during service (equipment, staffing, timing) Team Leadership Direct and motivate PM cooks with clarity and respect Hold the line accountable for station readiness, cleanliness, and Professionalism Train, coach, and develop cooks with an eye toward long-term growth Enforce standards consistentlyno drift, no shortcuts Prep, Systems & Organization Oversee PM prep execution and readiness Ensure proper labeling, rotation, and storage Maintain HACCP, sanitation, and food-safety compliance Communicate cleanly with AM team to ensure seamless handoffs Collaboration & Communication Work closely with Executive Chef on menu execution, changes, and refinements Provide feedback on labor flow, prep efficiency, and menu performance Support ordering, inventory, and cost control as delegated Qualifications 35+ years experience in fine-dining or upscale hotel kitchens Prior Sous Chef or strong Lead Line experience preferred Proven ability to run service and manage people simultaneously Strong palate, attention to detail, and organizational skills Calm, professional demeanor under pressure Willingness to work nights, weekends, and holidays as required What We Offer Competitive salary DOE Health benefits Consistent leadership structure and clear expectations A kitchen focused on craft, discipline, and sustainability, not chaos Opportunity for growth within a respected hotel F&B program Who This Is For This role is ideal for a chef who: Wants to be a true second-in-command Takes pride in execution and leadership Understands that great service comes from preparation, systems, and standards Is ready to step into real responsibility and ownership

Food Services Staff/Head Cook Additional Information: Show/Hide Kitchen Supervisor SCSD2 is seeking a positive, professional and motivated Kitchen Supervisor at John C. Schiffer Collaborative School. STARTING WAGE: $17.98-$20.98 depending on experience. QUALIFICATIONS: 1. Knowledge of food preparation and presentation method, techniques, and quality standards. 2. Clerical and bookkeeping skills. 3. Organizational skills. REPORTS TO: Food Services Director JOB GOAL: To provide each student with food of high nutritious quality in an atmosphere of cleanliness and warmth while efficiently and professionally managing the kitchen in full compliance with all meal program requirements, including Federal, State, and School District. PERFORMANCE RESPONSIBILITIES: 1. Assume responsibility for the total food service operation and management in the assigned school. 2. Direct food preparation and serving. 3. Be responsible for all facets of kitchen security. 4. Maintain and operate the safe, proper and efficient use of equipment. 5. Maintain the highest standards of safety and cleanliness throughout the kitchen to meet district and health department standards. 6. Check all equipment daily for proper operation, safety and security and report any problems promptly. 7. Prepare, maintain and keep on file all records as required by the Federal Government, the State Department of Education, and the district or other authority. 8. Do ordering of all food and daily supplies and be responsible for receiving, and checking in deliveries. 9. Submit requisitions for needed supplies and/or equipment being cognizant of budgets and costs. 10. Complete required production records daily on paper and in the district's online software system. 11. Attend all district or school meetings as required; consider attending workshops for self and staff. 12. Handle all personnel problems effectively involving the principal or other authority as necessary. 13. Promote school meals, good attitudes, and generally establish good P.R. throughout. PHYSICAL DEMANDS: 1. Must be able to lift at least 40 lbs. 2. Lower body strength to stand and walk throughout the work day. TERMS OF EMPLOYMENT: Employment relationship with the District is at will and of indefinite duration. Salary and fringe benefits to be set by Board of Trustees. Job category: Classified Exemption Status: non-exempt Days/year: 181 Hours/day: 8 Insurance Eligibility: full time insurance Contract position: no EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's Policy on Evaluation of Classified Personnel. Placement on any of the Classified (Hourly) Wage Schedules for all new employees will be based solely on an individual's years of job-related experience: * School district experience (full time) = One (1) year of job-related experience equals one (1) step on the wage schedule, up to step seven (7) * School district experience (substitute) & non-school district experience = three (3) years of job-related experience equals one (1) step on the wage schedule, up to step seven (7) * placement beyond step seven (7) requires approval from the Superintendent Upon board approval, eligible staff move one (1) step on the wage schedule annually, except in those years when the Board of Trustees sets a wage freeze due to budget constraints. The closing date displayed is a guideline for candidates and hiring committees. All job postings shall be open for a minimum of five days before they are filled. Once five days have elapsed, committees may begin selecting, interviewing, and hiring qualified candidates. An application is not a guarantee for an interview. Interested candidates are encouraged to apply early, as job postings may close sooner than the listed close date. The intent of this job description is to provide a representative summary of the types of duties and responsibilities that will be required of this position and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform job related tasks other than those specifically presented in this description. Fair Labor Standards Act exemption status(exempt/non-exempt from overtime) is designated by position. Sheridan County School District No. 2 is an Equal Opportunity Employer and actively supports Americans with Disabilities Act and will consider reasonable accommodations. Sheridan County School District No. 2 does not discriminate on the basis of economic status, intellectual ability, race, color, national origin, sex, sexual orientation, gender identity, transgender status, age, disability, or religion in admission or access to, or treatment of employment in, its educational programs or activities. Inquiries concerning Title VI, Title IX, Section 504, and ADA may be referred to Sheridan County School District No. 2: Title IX Coordinator Human Resource Director 201 N. Connor St. Sheridan, WY 82801 ************ Section 504 Coordinator Special Services Director 201 N. Connor St. Sheridan, WY 82801 ************

DUTIES AND RESPONSIBILITIES: Preparing meals and food to meet the specifications of guests in timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Knowledge of using kitchen knives and equipment such as grills, ovens steamers and warmers in the food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping workstation and kitchen equipment clean, organized, and sanitized Taking charge of kitchen opening, closing and other side duties as directed by Executive Chef REQUIREMENTS: Exceptional cooking skills Ability to effectively manage the kitchen staff, motivate them and assign fairly Familiarity with the best practices in hotel and catering services industry Knowledge of health and safety standards Proficient in Microsoft Office, Point of sales and restaurant management software Ability to multitask and work under pressure Verbal and written communication skills Attention to detail organizational skills CONDITIONS OF EMPLOYMENT: Applicants with high school diploma, formal culinary training in food preparation and culinary management is a plus. Applicants should have at least 3 years of culinary experience or food service management at a busy restaurant or hotel kitchen. Applicants should be able to demonstrate experience using kitchen equipment through various cooking methods, food preparation techniques and sanitation BENEFITS: Health Insurance: Employee is eligible to apply within 60 days of initial hire. Delta Dental and VSP Vision Insurances: Employee is eligible to apply within 60 days of initial hire. Retirement plan with a 4% match, must complete 90-day probation period. Vol Life Insurance, employee is eligible to apply for additional coverage 31 days of initial hire. Employer Paid Basic Life Insurance Employer Paid Short Term Disability Employer Paid Long Term Disability Northern Arapaho Enterprises II and all subsidiaries follow Indian Preference in hiring and retention per federal law. You must be able to pass a drug screen with negative results (non-safety sensitive positions will not be tested for cannabis) . Employees are expected to know existing Wind River Hotel & Casino policies and know to refer to those policies when necessary.

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

Support Staff/Lunchroom Cook/Helper Carbon County School District No. 2 COOK'S HELPER Saratoga Schools Up to 25 hours per week; beginning hourly rate of pay $14.72; for up to 177 days per year based on school calendar. *Heavy lifting, standing for extended periods of time, flexible job duties, cafeteria set-up, cleaning, and food preparation. Apply online at ************ OPEN UNTIL FILLED Carbon County School District No. 2 is an Equal Opportunity Employer

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.

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.

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first time seeing the mountains, or you already call them home, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. Join the Grand Teton Lodge Company for a season, or stay for a career at one/many of our 40+ resorts. From day one, you'll receive some of the highest compensation rates in the industry, free access to Grand Teton and Yellowstone National Parks, Employee housing, free activities, 40% retail discounts, the chance to grow through Epic Service - our leading training and development program, and wellness benefits to fuel your success. Job Summary: Service is the foundation of everything we stand for at Vail Resorts and our Chef de Cuisines are no exception to this experience of a lifetime. Chefs are an integral part of the culinary staff responsible for managing the kitchen. Promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Specifications: * Outlet: Jenny Lake Lodge * Starting Wage: $60,000 * Employment Type: Summer Seasonal 2026 * Shift Type: Full Time hours available * Minimum Age: At least 18 years of age * Housing Availability: Yes Job Responsibilities: * Assist in managing the culinary team including hiring, scheduling, training and developing teammates, managing performance including reviews, and succession planning * Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations * Assist with the development, production, and training of menu items, including station playbooks * Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores * Administrative duties as needed including managing budgets, processing transfers and waste. * Other duties as assigned Job Requirements: * High School Diploma or GED equivalent required; Culinary degree or certification preferred * ServSafe certification or regional equivalent required * 3+ years of kitchen experience required, 1+ years of supervisory experience preferred * Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs * Ability to work well with others in a fast-paced environment under pressure * Must be able to communicate fluently in English; bilingual preferred We are committed to environmental stewardship and sustainability through zero waste, energy and water conservation, green dining and retail, volunteerism, and education. Grand Teton Lodge Company offers an amazing place to live and work, as well as staff housing. ************************** The expected pay range is $60,000. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 512832 Reference Date: 12/10/2025 Job Code Function: Back of House

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. + Ship Experiene REQUIRED + 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:** 1324267BR **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.

PM Sous Chef - Spring/Summer 2026 Start Wild Sage Restaurant - Rusty Parrot Lodge We are seeking an experienced PM Sous Chef to join our leadership team beginning in the spring of 2026. This role is the evening anchor of the kitchen-responsible for execution, team leadership, and maintaining standards during service. The PM Sous works closely with the Executive Chef and AM Sous Chef to ensure consistency, flow, and accountability across all dayparts. This is a hands-on leadership role for a chef who thrives in service, understands systems, and can lead a team calmly under pressure. Key Responsibilities Service & Execution Lead Dinner service at a high level: line execution, pacing, quality control, and pass leadership Ensure all food meets established standards for taste, presentation, and consistency Act as Chef-on-Duty during PM shifts when the Executive Chef is off-site Manage live problem-solving during service (equipment, staffing, timing) Team Leadership Direct and motivate PM cooks with clarity and respect Hold the line accountable for station readiness, cleanliness, and Professionalism Train, coach, and develop cooks with an eye toward long-term growth Enforce standards consistently-no drift, no shortcuts Prep, Systems & Organization Oversee PM prep execution and readiness Ensure proper labeling, rotation, and storage Maintain HACCP, sanitation, and food-safety compliance Communicate cleanly with AM team to ensure seamless handoffs Collaboration & Communication Work closely with Executive Chef on menu execution, changes, and refinements Provide feedback on labor flow, prep efficiency, and menu performance Support ordering, inventory, and cost control as delegated Qualifications 3-5+ years experience in fine-dining or upscale hotel kitchens Prior Sous Chef or strong Lead Line experience preferred Proven ability to run service and manage people simultaneously Strong palate, attention to detail, and organizational skills Calm, professional demeanor under pressure Willingness to work nights, weekends, and holidays as required What We Offer Competitive salary DOE Health benefits Consistent leadership structure and clear expectations A kitchen focused on craft, discipline, and sustainability, not chaos Opportunity for growth within a respected hotel F&B program Who This Is For This role is ideal for a chef who: Wants to be a true second-in-command Takes pride in execution and leadership Understands that great service comes from preparation, systems, and standards Is ready to step into real responsibility and ownership

Substitutes Substitute Cook's Helper Sheridan County School District 2 is looking for positive, professional, and motivated Substitute Cooks to join our team! HOURLY RATE: $15.69 QUALIFICATIONS: 1. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. 2. Ability to follow directions. 3. Excellent communication and interpersonal skills. 4. Ability to stand for extended periods of time and lift up to 40 pounds. ?5. Ability to safely use cleaning equipment and supplies. REPORTS TO: Kitchen Supervisor/Food Services Director JOB GOAL: Assist in the operation of the kitchen by doing the jobs assigned to the best of one's ability. PERFORMANCE RESPONSIBILITIES: 1. Assist in food preparation such as washing, cutting, peeling, and slicing ingredients; serve food during breakfast and/or school lunches; refill condiments or other supplies as needed. 2. Perform daily cleaning tasks such as sanitizing kitchen equipment, utensils, and work areas. 3. Stock and organize a variety of items in the kitchen including food, milk, dishware and utensils. 4. Learn a variety of kitchen tasks as practical in order to fill in or assist as directed by the kitchen supervisor. 5. Learn to operate kitchen equipment properly and to use tools in a way that is safe, efficient, sanitary, and economical of time and materials. 6. Follow all food safety and sanitation guidelines. 7. Be punctual, neat, clean, and ready to work and have a good attitude toward associates and all others at work. 8. Complete other tasks as assigned, with minimal supervision. TERMS OF EMPLOYMENT: Employment is on an as-needed basis. Job category: Substitute Exemption Status: non-exempt Days/year: variable Hours/day: variable Insurance Eligibility: no benefits Contract position: no EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's policy on Evaluation of Classified Personnel. The closing date displayed is a guideline for candidates and hiring committees. All job postings shall be open for a minimum of five days before they are filled. Once five days have elapsed, committees may begin selecting, interviewing, and hiring qualified candidates. An application is not a guarantee for an interview. Interested candidates are encouraged to apply early, as job postings may close sooner than the listed close date. This job description serves as a representative summary of the types of duties and responsibilities that will be required of this position and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform job-related tasks other than those specifically presented in this description. Fair Labor Standards Act exemption status(exempt/non-exempt from overtime) is designated by position. Sheridan County School District No. 2 is an Equal Opportunity Employer and actively supports the Americans with Disabilities Act and will consider reasonable accommodations. Wyoming State Statute requires any employee initially hired by SCSD2 on or after July 1, 1996, to pass a criminal background check with DCI (Department of Criminal Investigation). Sheridan County School District No. 2 does not discriminate on the basis of economic status, intellectual ability, race, color, national origin, sex, sexual orientation, gender identity, transgender status, age, disability, or religion in admission or access to, or treatment of employment in, its educational programs or activities. Inquiries concerning Title VI, Title IX, Section 504, and ADA may be referred to Sheridan County School District No. 2: Title IX Coordinator Human Resource Director 201 N. Connor St. Sheridan, WY 82801 ************ Section 504 Coordinator Special Services Director 201 N. Connor St. Sheridan, WY 82801 ************

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, sauté, 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. Starting pay salary $58,000.00/year. Wyoming Horse Racing offers medical, dental, and vision insurance plus paid time off. Must be 21 years or older and able to pass pre-employment background check and drug screen.

Cooks Helper JobID: 682 Support Staff/Lunchroom Cook/Helper Additional Information: Show/Hide Carbon County School District No. 2 COOK'S HELPER Saratoga Schools Up to 25 hours per week; beginning hourly rate of pay $14.72; for up to 177 days per year based on school calendar. * Heavy lifting, standing for extended periods of time, flexible job duties, cafeteria set-up, cleaning, and food preparation. Apply online at ************ OPEN UNTIL FILLED Carbon County School District No. 2 is an Equal Opportunity Employer