Executive chef jobs in Cedar Rapids, IA - 825 jobs

Chef Manager - Lead with Culinary Excellence at Our Culinary Center! Culinary Center Leadership Are you a culinary professional passionate about great food, strong leadership, and operational excellence? Join our team as a Chef Manager and bring your expertise to a high-volume culinary center focused on quality, service, and innovation. What You'll Do: * Oversee daily kitchen operations to produce high-quality meals for multiple service locations * Supervise, train, and develop kitchen team members to maintain culinary standards and operational efficiency * Assist with menu development that aligns with client needs, nutritional standards, and production requirements * Maintain strict food safety, sanitation, and inventory controls in accordance with health regulations * Partner with internal teams and clients to support operational goals and service expectations * Manage production records, vendor orders, inventory levels, and kitchen budgets * Foster a positive, team-oriented culture focused on accountability, efficiency, and continuous improvement We're Looking For: * 3+ years of experience in culinary management (institutional, corporate dining, or high-volume food service a plus) * Strong cooking skills with an emphasis on scratch preparation and batch production * Knowledge of food safety standards, production planning, and kitchen operations * A proactive leader who motivates teams and drives results * ServSafe certification * Passion for delivering high-quality meals and exceptional service Why Join Us? * Competitive pay + opportunities for growth * Consistent schedule - no nights, weekends, or major holidays * Comprehensive benefits: medical, dental, vision, and retirement * Paid time off and professional development opportunities * The opportunity to lead a culinary team that supports multiple locations and high-impact operations About Us: At Whitsons, we believe great food drives great outcomes. As a Chef Manager, you'll blend culinary expertise with effective leadership to support a culinary center that serves as a hub of quality, reliability, and service excellence. You'll not only manage production-you'll help build a kitchen environment rooted in teamwork and purpose. Ready to lead with impact? Apply now and help us deliver excellence-at Whitsons, our mission is Enhancing Life One Meal at a Time. $26/hour Education: * College / Culinary degree preferred. * Safety training classes completed as required Certifications: ServSafe Certification required FMP preferred not required OSHA Certification preferred but not required Computer Skills: * All Microsoft Office Suite products * Ability to learn new software programs Other Qualifications, Experience and Competencies: * Minimum 3-5 years of high volume food service management experience required.

BE A PART OF OUR SUCCESS! Benefits & Perks: Educational Assistance with DeVry University with complimentary laptop Immediate Family Members are also eligible Competitive Pay with Service Award Incentive Get paid daily through Daily Pay! Comprehensive Health Benefits including Medical, Dental, Vision, and more!* 401(k) retirement savings with company match Flexible Schedule All you can eat pancakes + meal discounts! Employee Discount Program Development Pathway: Step by step process to grow your career 3 College Credits hours for completing manager training Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Lead Cook, you will be responsible for overseeing day-to-day kitchen operations and following an established production schedule. In addition, you will perform all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty. Responsibilities: Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Maintains food and equipment inventories. Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas. Stocks and rotates products on cooking line. Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Ensures all food safety regulations are followed. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc. Qualifications: Basic skills such as sanitation, safety, and customer service taught through in-house training Must be able to communicate clearly Must be able to coordinate multiple tasks simultaneously Physical Requirements / Environment / Work Conditions: Must have high level of mobility/flexibility Must be able to work irregular hours under heavy stress/pressure during peak times Must possess a high level of coordination Must lift and carry up to 50 pounds for distances up to 30 feet Must be able to fit through an opening 30" wide Requires frequent reaching, bending, pushing and pulling Exposure to heat, steam, smoke, cold and odors Requires continual standing and walking Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Requirements · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Additional Considerations (if any): - At Hy-Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other. Job Description: Job Title: Sushi Chef Department: Asian FLSA: Non-Exempt General Function: As a Sushi Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner. You will order and receive products; ensure orders are correct; labels, dates and puts product away. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations: Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables; and Health Wellness Home; Food Service Director; Asian Department Manager; Assistant Asian Department Manager; Service Managers Positions that Report to you: Sushi Clerk Primary Duties and Responsibilities: Prepares fresh sushi for customers both packaged and made-to-order. Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Assists customers by: (examples include) escorting them to the products for which they're looking securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests performing other tasks in every way possible to enhance the shopping experience Works with co-workers as a team and provides training to ensure customer satisfaction and a pleasant work environment. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. Involved in schedules and overseeing food ordering and planning. Communicates to customers on phone, in person, or on e-mail regarding food and food preparation. Aids in the merchandising techniques for sushi foods. Aids in the merchandising food layout. Attends company wide and industry meetings as assigned. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time Secondary Duties and Responsibilities: Plans and performs fresh sushi demonstrations. Stays current regarding meal trends and menu planning. Performs other job-related duties and special projects as required. Education and Experience: High school or equivalent with Hy-Vee food safety training and Food Safety Certified. One to three years of similar or related work. Prior experience in meal preparation is preferred. Physical Requirements: Must be physically able to exert up to 50 pounds of force frequently (energy exerted); and exert up to 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. Must be able to perform the following physical activities: Balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to do logical or scientific thinking to solve problems with several abstract and concrete variables. Ability to do arithmetic calculations involving fractions, decimals, and percentages. Possess the ability to compose original correspondence; follow technical manuals and have increased contact with people, talk with customers to identify their requests; guide people and provide basic direction. Working Conditions: This position is continually exposed to raw fish, flour, dust, noise, and temperature extremes. There is occasional exposure to cleaning chemicals/solvents. This is a fast paced work environment with significant pressure. Equipment Used to Perform Job: Oven, steamer, scale, big mixer, shrink wrap machine, Telexon re-ordering machine, register, walk-in-cooler, knives, serving cases and C.A.R.S. system. Contacts: Has daily contact with internal customers and the general public. Has weekly contact with suppliers and vendors. Has contact with Federal and State government and/or regulatory agencies as necessary. Are you ready to smile, apply today. Employment is contingent upon the successful completion of a pre employment drug screen.

Job Description Are you best in class? We're searching for an Executive Chef for a great, private college in the Northeast Illinois area. All-scratch, as local and sustainable as possible food program. Holidays off! Summers are light.

Start a meaningful career as the Associate Executive Chef (Healthcare) with Wesley Willows. Make a difference in someone's life every day. Join the Wesley Willows family, where your work is more than a job-it's a fulfilling journey of personal and professional growth, guided by strong ethics and a commitment to compassionate service. Why Join Us? Make an Impact: This is your opportunity to make a difference in the lives of others! Competitive Pay: $70,000 per year Flexible Schedule: Full-time, every other weekend rotation Supportive Team: We value our team members just as much as the people we serve Quick Hiring: Apply today and hear back within 48 hours What You'll Do: Assist with overseeing main kitchen operations, including meal production, inventory, cost control, and staff supervision. Manage catering services for resident events, special occasions, and community functions. Prepare and ensure meals meet nutritional needs and regulatory standards. Assist with menu planning, meal preparation, and development, incorporating seasonal ingredients, resident preferences, and budget considerations. Ensure strict adherence to food safety, sanitation, and healthcare regulations, including documentation and reporting. Collaborate with the dining team to ensure quality and customer service. What You'll Need: 2 years of chef experience, preferably in a healthcare setting (required) High school graduate or equivalent (required) Must be 18 years or older to operate potentially hazardous equipment (required) Proven expertise in fine dining standards and advanced culinary techniques (required) Benefits Available to You: Medical Insurance Dental Insurance Vision Insurance Flexible Spending Accounts 403(b) Retirement Plan with Employer Match Life/AD&D Insurance Short- & Long-Term Disability Accident, Critical Illness, and Hospital Indemnity Insurance Mail Order Pharmacy Telemedicine Wellness Programs Employee Assistance Program To apply, please complete the required questionnaire. We accept applications on a rolling basis. We are an Equal Opportunity Employer and are committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, ancestry, disability, medical condition, genetic information, marital status, veteran or military status, citizenship status, pregnancy (including childbirth, lactation, and related conditions), political affiliation, or any other status protected by applicable federal, state, or local laws. We are committed to providing an inclusive and accessible recruitment process. If you require accommodations during the interview process, please let us know. Reasonable accommodations will be provided upon request to ensure equal opportunity for all applicants. Applicants for this position must be able to produce a negative drug test. Applicants may be subject to a background check. Employees in this position must be able to satisfactorily perform the essential functions of the position. If requested, this organization will make every effort to provide reasonable accommodations to enable employees with disabilities to perform the position's essential job duties. As markets change and the Organization grows, job descriptions may change over time as requirements and employee skill levels evolve. With this understanding, this organization retains the right to change or assign other duties to this position. Our Commitment to Health & Safety The wellbeing of our residents and team members is our top priority. To help keep everyone safe, we ask all team members to receive a yearly flu shot (with medical and religious exemptions available). While we do not require the COVID-19 vaccine for employment, we do collect vaccination status in accordance with health guidelines. This helps us keep our community informed, safe, and prepared.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Do you love the creativity of being a Chef but hate the late nights and hectic weekends? With thousands of recipes to choose from, and the ability to add your own, Brookdale is the place for you. Quality is what we pride ourselves on and listening to our residents in the development of our menus is key. If you are passionate about leading a team, have high expectations when it comes to sanitation and food safety and would enjoy making a positive impact on the lives of seniors then this is an opportunity you don't want to miss. Apply with us today to experience the uniqueness of senior living dining. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Associate's degree (A.A) or equivalent from two year college or technical school. Two to four years related experience and/or training; or equivalent combination of education and experience. Certifications, Licenses, and Other Special Requirements ServSafe Certified. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management and Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Effective customer service skills and the ability to lead and supervise a diverse group of people. Ability to coordinate the daily production of menus, recipes and food preparation. Capable of managing multiple job tasks including the preparation of several foods at the same time. Excellent cooking skills and an understanding of food preparation principles, ingredients and culinary terminology. Ability to modify and develop creative recipes and menus that are healthy and satisfying to the residents. Ability to understand and apply sanitation principles. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Oversees daily operations of the kitchen and ensures the highest quality food products. Directly supervises and trains kitchen personnel on all related culinary activities. Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control. Selects recipes, prepares and coordinates all meals. Coordinates prep for the following day's menu. Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality. Establishes presentation technique and quality standards. Plans, modifies and develops menus. Performs a pre-meal meeting with food servers to review detail of daily menu. Ensures an adequate number of culinary associates each shift and ensures absences are covered. Estimates food consumption and requisitions food purchases. Monitors and maintains inventory. Assists in the adherence to maintaining budget compliance for daily food costs. Assists in applying appropriate loss prevention procedures. Assists in hiring, training, scheduling, disciplining and terminating associates. Provides training for all kitchen staff. Assists in the coordination and execution of special events. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage and use of cleaning chemicals. Keeps waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in West Des Moines, IA As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Q CASINO + RESORT THE KEY HOTEL HILTON GARDEN INN DUBUQUE Executive Chef The Executive Chef is responsible for overseeing all aspects of culinary operations at The Key Hotel's new restaurant. This role involves menu creation, recipe development, food preparation, kitchen leadership, managing and developing staff, maintaining inventory and cost controls, maintaining sanitation standards, and ensuring exceptional guest experiences. Reporting to the F&B Director, the Executive Chef fosters a positive, team-oriented kitchen environment while aligning operations with organizational values and goals. DUTIES AND RESPONSIBILITIES Staff Management Hire, lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency. Create and manage staff schedules to ensure adequate coverage based on business needs. Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals. Maintain a friendly and professional rapport with team members and guests. Ensure that culinary team members are in clean uniforms when guest facing. Assign duties, monitor performance and provide ongoing coaching and professional development. Work closely with the Restaurant Manager to ensure coordination of service, meet hospitality standards and meet guest needs. Foster a positive work environment and promote teamwork. Promote F.O.R.T. Core Values. Operations Management Open, manage, and close culinary operations at The Key Hotel's new restaurant. Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory. Control food costs through effective inventory management, portioning and waste reduction. Ensure cleanliness and sanitation of all kitchen areas are maintained at a high level. Maintain kitchen equipment and ensure operational efficiency. Respond to guest requests and address any issues promptly and professionally. Develop and curate an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevate the guest experience. Develop a staff training program. Assist with responsibilities of Daily Visual Management (DVM) Boards and KPI's. Culinary Excellence and Innovation Ensure flawless execution of cooking techniques, presentation and preparation. Knowledge of dry-aging techniques and inventory management. Engage with guests, VIP guests and special event attendees. Innovate and create new menu items. Other Assist in other areas of F&B as needed and required. Other tasks as assigned. STANDARDS OF PERFORMANCE Strong leadership and management abilities with an excellent work ethic. Excellent communication and interpersonal skills. Organized and skilled at multi-tasking. Customer service oriented and problem-solving skills. Knowledge of food safety regulations and best practices. Team player with a positive attitude and willingness to assist where and whenever needed. Ability to obtain ServSafe certification is required and sponsored by the employer. EDUCATION, TRAINING AND EXPERIENCE Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment. Culinary degree or equivalent professional training required. Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction. MENTAL AND PHYSICAL REQUIREMENTS Heavy work, ability to move up to 100 lbs. Standing and walking for long periods of time. WORKING ENVIRONMENT AND CONDITIONS Loud noise levels (kitchen equipment) Use of extremely hot kitchen equipment including open flames and steam. EQUIPMENT AND TOOLS General kitchen equipment including, but not limited to: Traditional cooking equipment - ovens, deep fryers, ranges and mixers Dry aging equipment Woodfired Grill Sous Vide Equipment Band saw Other Equipment Hand carts Computer, including Microsoft Office Suite Calculator Phones Printer and Copy machine

Role OverviewSodexo is seeking an Executive Chef for Unity Point Sioux City Downtown Hospital in Sioux City, Iowa. The Executive Chef will manage all culinary operations for this medical center including patient feeding, retail areas, and catering. The Executive Chef will be a dynamic team player with a strong background in safety, sanitation, and managing frontline staff and developing teams in a culinary environment. What You'll Doimplement and standardize all culinary systems and procedures for hospitalmanage, direct, and mentor frontline staffprocurement and purchasingcreate menus based on client needsimplement innovative and fresh ideas in retail, catering, and patient servicescreate interpersonal relationships with client What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background in a high-volume environmentstrong management skills and experiencemenu planning experience and a strong understanding of current culinary trendsproficient computer skills, highly organized, and detail-focuseda proven ability to set up processes, create efficiencies, and solve problems with little to no direction ServSafe Certified with proven working knowledge of HAACPWho We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Who WE Are: Our mission is to be Chicagoland's premier gaming and entertainment destination, celebrated for unparalleled hospitality and an unforgettable guest experience. We're not just a casino; we're a community where our team members thrive, with countless opportunities for career growth and a workplace culture centered on inclusivity and fun. As we continue to elevate our standards of excellence, we seek dynamic, coachable individuals who are passionate about hospitality and eager to grow with us. At American Place Casino, every moment is crafted to delight, every opportunity is a pathway to success. Who WE Are Looking For: We're seeking an experienced and driven Executive Chef to lead our culinary operations with excellence. This role is responsible for overseeing the efficient, cost-effective, and sanitary operation of all back-of-house areas; including kitchens and dish room facilities, while ensuring the consistent delivery of high-quality cuisine. The ideal candidate will be a collaborative leader who works closely with the Food & Beverage management team to drive sales, enhance the guest experience, and support the continued growth of the business. What is expected of YOU: Leadership & Culture: The Executive Chef is responsible for creating and/or maintaining an upbeat, productive and educational environment. Responsible for projecting a positive attitude and visible respect for all employees and food. Responsible for ongoing training and perpetual improvement of product and workplace (i.e. Safety & Sanitation). Provides feedback and direction to the Chef team so as to continue their development. Is a lead member in the management team and therefore actively participates in the weekly F&B meetings to discuss the business and the role of the kitchen in the building of the business. Guest Experience & Service Excellence: The Executive Chef is responsible for working with the management and front-line teams to increase guest counts and to develop a loyal guest base. By keeping a keen eye on service particulars in every front of house & back of house department, as well as on the training of all new hires, service excellence can be achieved. Required to keep in mind that our goal is to have every guest vow to return. This is the heart of the business and is critical to our success. Staffing & Recruitment: The Executive Chef is responsible for assisting the Director and Assistant Director of Food & Beverage and Talent Manager with overseeing all aspects of the staffing of the restaurant, from a management level through front line positions. In particular, the following areas of responsibility: Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs. Recruiting and hiring a crew of quality employees, including all leadership positions and all line level employees. Training: Establishing a system whereby all employees are thoroughly trained in issues pertaining to their position (i.e. knife safety, proper handling of product, use of chemicals, etc.). Working with the leadership to provide ongoing training of the menu to the Front of the House through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Administration: Completing bi-annual performance reviews of Sous Chefs. Working with the leadership team to ensure all kitchen employees receive a yearly review. Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all: Disciplinary incidents Counseling sessions Accidents/injuries (with regards to workman's compensation) Termination reports Change of status forms Management Development: Responsible for continually assessing the status of the current culinary team, developing action plans to address the developmental issues of each team member and following through on each chef's progress. Must always be looking at staff from within for promotions and working with those individuals to develop a plan of action. Coaching, mentoring and developing the culinary team as well as key hourly employees is critical for the success of the American Place Casino Food & Beverage team. Financial Oversight & Cost Control: The Executive Chef is responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. And expected to: Participate in all P&L review meetings. Analyze a monthly P&L. Develop an appropriate kitchen action plan and follow through on those plans. Will be required to work with his/her staff in making a continual effort to find ways to reduce costs in all areas of the back of house operations. Monitoring daily labor reports and minimizing overtime. Weekly assessments of food cost based on purchases. Producing a complete and accurate physical food inventory on a monthly basis should the food cost become unreasonable. Other assigned duties. Experience YOU will need: The Executive Chef is required to possess a working knowledge of the systems used within our company. In particular the EC must be proficient in the following: Opening and closing procedures, Producing accurate monthly inventories, when necessary, food knowledge, and POS System. Experienced in high volume food sales Possess leadership, team building and implementation skills 4+ years of management experience 7+ years of foodservice experience Exhibits superior technical and natural cooking abilities College degree preferred Minimum of 5 years of experience in a multi-unit food and beverage operation or casino/hotel operations Possess knowledge of standards for all aspects of food and beverage service, storeroom procedures, and cooking methods Bilingual is a plus (preferred) Physical Requirements: Able to train and manage a large staff Able to stand for a 10-14-hour shift Other physical demands of this job may include, but are not limited to: sitting, bending, lifting, reaching, pulling/pushing, kneeling, squatting, and grasping Certificates, Licenses, Registrations: ● Able to obtain/maintain necessary licenses and/or certifications as required by local gaming regulations. Benefits/Perks: Medical, Dental, Vision 401K Educational Tuition Reimbursement Ventra Program, EAP programs, etc. Salary Range: 85-135K Company Statement on EOAA: American Place Casino is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $25-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

Sous Chef The Hotel Fort Des Moines is seeking an individual with a passion for hospitality and customer service to serve as Sous Chef. The selected candidate will be expected to elevate the Food and Beverage outlets and Banquet spaces experience. Job Summary Responsible for assisting Executive Chef of all kitchen areas to establish Food and Beverage outlets and Banquet spaces standards. Monitors food inventory levels and related products. Ensures that established internal controls are adhered to. Assists with the supervision and efficient management of all food production areas within Hotel Fort Des Moines. Essential Duties and Responsibilities ● Assist Executive Chef in planning menus for all food outlets for ala carte, and banquet functions. ● Assist in scheduling and coordination of the work of chefs, cooks, and other kitchen staff. ● Assist Executive Chef in requisition of products and other food supplies. ● Ensures high standards of sanitation, cleanliness, and safety. ● Establishes controls to minimize food and supply waste. ● Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. ● Assist Executive Chef with recipes and techniques for food preparation and presentation. ● Assist Executive Chef with data for budget creation, projects, annual food, labor, and other costs. Ensures financial goals are met. ● Cooks or directly supervises the cooking of items that require skillful preparation. ● Evaluates food products to assure quality standards are consistently attained. ● Perform other duties as required. Qualifications Knowledgeable in proper methods of food production, menu development, and ability to teach staff procedures. Must display knowledge of etiquette and social customs - tact and good judgment are essential. Must exhibit leadership and be able to direct kitchen personnel to attain effective results as a role model for staff, consistently maintaining appearance, punctuality, attitude, and image. Requirements: ● Minimum 2 years of supervisory experience in the kitchen. ● Must be able to work a varied schedule including nights, weekends, and holidays. ● Clear, concise verbal and written communication skills. ● Hospitality focused with outstanding customer service skills. ● Has the ability to teach and train others. ● Track record of promoting an atmosphere of teamwork. ● Attention to detail, extremely organized, creative, positive attitude, self-motivated, polite, and energetic. ● A track record of stability, maturity and a high level of integrity and ethical standards. ● A positive, upbeat approach to challenges; excellent human relations skills and demonstrates supervisory skills with the ability to motivate and lead by example. ● Computer skills, good communication skills verbal and written. This is not necessarily an exhaustive list of responsibilities, duties, performance standards or requirements, efforts, skills or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job description as business necessitates Hawkeye Hotels is an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, sexual orientation, gender identity, disability or protected veteran status.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $26.01/hour, automatic raise to $27.01/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Job Description Shift Differential: For hours worked 4pm - 12 am ($.50/hour) or 12am - 8am ($1.00/hour) Full-time opportunities available! Full-time positions offer generous benefit package including Health Plan (Medical, Dental, and Vision), PTO, Holiday Pay, 401(k) Retirement Savings Plan, Weekly Pay, and much more! Non-Safety Sensitive _____________________________________________________________________________ Job Summary Supervise and oversee daily kitchen operations of food venue in a manner that maximizes revenue and minimizes costs. Essential Job Duties Ensure all food items are prepared in accordance to recipes and specifications to provide a consistent, high quality product. Create and maintain these recipes and specs as directed. Comply with related policies and procedures. Hold team member to the highest level of guest service to ensure guest satisfaction at all times. Maintain a clean and safe working environment. Be familiar with operation, cleaning, and maintenance of all kitchen production equipment and show responsibility for proper operation and maintenance. Maintain food safety standards as outlined by the FDA and ServSafe. Maintain a schedule for cleaning of all equipment, storage areas, floors, and line. Conduct daily inspections. Note any old produce/damaged goods that are received and report as soon as possible to management to receive credit due. Accurately document product transfers and waste. Purchase, receive and control inventories as directed by the Executive Sous Chef/Executive Chef. Maintain awareness of special functions, bus counts, hotel occupancies . . . any incident/event that will impact business. Document and report to Executive Chef incidents-of-interest involving F&B employees and customers related to safety, service, products and performance. Provide written shift summaries as directed. Perform human resource management tasks as directed by the Executive Sous Chef/Executive Chef. Responsibilities include: properly training new hires and identifying training/retraining needs; assigning and directing work efficiently and effectively; motivating desirable work performance; rewarding and disciplining as directed; addressing complaints and resolving problems. Present ideas to: reduce costs; improve sales/customer satisfaction and employee performance. Assist with employee breakroom operations as needed. Comply with Company and Food & Beverage Department complimentary policies and procedures. Comply with all departmental safety regulations, using safety equipment as required. Deter guest intoxication by monitoring number of alcoholic beverages served and visible signs of intoxication. Comply with F&B Department Alcoholic Beverages Control Policies and Procedures. Participate in resolving customer complaints. Communicate and network effectively with staff, other departments, and outside representatives in order to maintain a productive and effective department operation. Safeguard and account for the assets of the owners. Comply with policies and procedures required by the department, the company, the Sac & Fox Gaming Commission, and the National Indian Gaming Commission. Monitor the casino environment and follow established safety procedures to provide for the safety of guests and co-workers. Work respectfully and effectively as part of the company team to ensure guest satisfaction, asset protection, and co-worker respect. Display the highest standard of ethics in performance of all duties. Supplemental Job Duties Report to work on time and as required in professional attire, display a high level of personal cleanliness and follow personal appearance standards. Contribute ongoing efforts to minimize costs. Seek optimal use of human resources. Work as a team with all kitchen operations and front of the house employees to ensure guest satisfaction. Attend all required meetings and training sessions. Maintain confidentiality. Perform other job related duties as assigned. Supervisory Responsibilities This position will have the authority to: maximize opportunities and resolve problems with employee training; evaluate performance; enforce performance standards; delegate staff scheduling and invoke disciplinary action. This position may have other supervisory authority assigned as necessary through management. This position directly supervises all F&B employees. This position has the authority, through proper channels and as approved by the Executive Sous Chef/Executive Chef, to procure any supplies needed for the operation of assigned departments. Physical Requirements/Working Conditions May be exposed to loud and continual noise levels and extreme variations in room temperatures. Substantial lifting and carrying up to 40 pounds will be required with occasional periods of lifting and carrying up to 75 pounds. Must be able to stand/walk for prolonged periods of time. Requires frequent bending, squatting, reaching above shoulder level, balancing, and pushing or pulling equipment. This position is prohibited from wearing jewelry (rings, earrings, watches, and etc.). Must wear tread safety shoes and comply with position's dress code. No offensive or excessive tattoos visible to guest. Minimum Job Qualifications Knowledge/Education/Work Experiences: Must be at least 21 years of age. Requires a high school diploma or GED. One (1) year experience as a kitchen supervisor in a large-scale restaurant operation preferred or an equivalent combination of education and experience. Must have knowledge of food safety and sanitation requirements. Basic computer or point of sale system skills required. Must be able to obtain a gaming license in accordance to the regulations established by the Sac & Fox Gaming Commission. Skills/Abilities: Must be able to perform work independently with little supervision. Must be able to read, write, understand, interpret and implement policies and procedures. Must be able to handle busy and stressful situations. Must possess poise and tact. Must be flexible with working hours and days off. Must have good organizational and communication skills (verbal and written). Must be able to meet all internal supervisory or higher, training and education requirements. Preference: Members of the Meskwaki Nation and other Native American Tribes who are qualified applicants are encouraged to apply and will be given preference in accordance to established procedures. Restrictions This position is PROHIBITED from playing all casino games while on duty, except as authorized for employee tournaments. Otherwise, this position may play any casino game while off duty. Employees and members of the household are prohibited from entering company contests and giveaways established for our guests.

BE A PART OF OUR SUCCESS! Benefits & Perks: Educational Assistance with DeVry University with complimentary laptop** Immediate Family Members are also eligible Competitive Pay with Service Award Incentive Get paid daily through Daily Pay! Comprehensive Health Benefits including Medical, Dental, Vision, and more!*** 401(k) retirement savings with company match Flexible Schedule All you can eat pancakes + meal discounts! Employee Discount Program Development Pathway: Step by step process to grow your career 3 College Credits hours for completing manager training**** Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! Position Description As a Lead Cook, you will be responsible for overseeing day-to-day kitchen operations and following an established production schedule. In addition, you will perform all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty. Responsibilities: Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Maintains food and equipment inventories. Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas. Stocks and rotates products on cooking line. Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Ensures all food safety regulations are followed. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc. Qualifications: Basic skills such as sanitation, safety, and customer service taught through in-house training Must be able to communicate clearly Must be able to coordinate multiple tasks simultaneously Physical Requirements / Environment / Work Conditions: Must have high level of mobility/flexibility Must be able to work irregular hours under heavy stress/pressure during peak times Must possess a high level of coordination Must lift and carry up to 50 pounds for distances up to 30 feet Must be able to fit through an opening 30” wide Requires frequent reaching, bending, pushing and pulling Exposure to heat, steam, smoke, cold and odors Requires continual standing and walking Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Starting hiring pay at: $14 As a Cook at Raising Cane's, you will set the pace of the Restaurant by ensuring all of the food we serve meets our high standards. Working in the Kitchen at Raising Cane's is a fun and fast paced environment. Crank up the music and have some fun while you are working hard to prepare the highest quality chicken finger meals for our customers to enjoy. Starting out in the back of the house at Raising Cane's can lead to many promotional opportunities for Cooks to grow their career by moving into advanced roles like Bird Specialist or Certified Trainer. We are looking to immediately hire entry level and experienced Cooks who can thrive in an upbeat and fast-paced food service environment. We are hiring immediately for Cooks that can work all shifts: opening shifts, closing shifts and everything in between. Whether you have previous experience as a customer service associate, retail team member, cashier, restaurant server, kitchen lead, cook, prep cook, drive-thru cashier or any other restaurant or service-oriented role - we have a position for you. We offer competitive pay and benefits for all positions. Even if you don't have previous Restaurant experience, this position is entry-level (yes, that's no experience required) and we provide paid training for every new Restaurant Cook on the team. We will make sure you are prepared to grow your Restaurant career with us. Within your first year of working in the Restaurant, you can earn up to an extra $1.50 per hour in pay increases through additional training, certifications, and performance evaluations! If you want to be at Restaurant that is a FUN place to work, that values your growth and provides opportunities to impact your community, we want you on our team Qualities of awesome Canes Restaurant Cook: + Team player + Excellent communicator + Happy, Courteous and Enthusiastic + Hard working and attentive + Responsible and dependable + Authentic and genuine + Takes pride in doing a good job **Benefits available for hourly Crew:** + Access to voluntary benefits through an insurance marketplace, including Medical & Pharmacy, Dental, Vision Life Insurance, Short Term Disability, Hospital Indemnity, Legal Insurance, Auto and Renter's Insurance, and ID Theft Protection + OnePass Gym Membership Program + 401(k) With Safe Harbor Employer Match (age 21 & older) + Access to financial advisors for budget and retirement planning + Crewmember Assistance Program + Education assistance + Pet Insurance Perks & Rewards for hourly Crew: + Paid Time Off* + Closed for all major holidays** + Early closure for company events + Casual Work Attire + Flexible Scheduling + Perkspot Employee Discount Program _*Must satisfy hours requirement per year_ _**Locations may vary_ **ESSENTIAL FUNCTIONS OF THE POSITION** : The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lift and carry, push or pull heavy objects up to 50 pounds + Kneel, bend, twist or stoop + Ascend or descend stairs + Reach and grasp objects (including above head and below waistline) + Excellent verbal and written communication + Ability to show up to scheduled shifts on time + Cleaning tables, floors and other areas of the Restaurant + Taking orders from Customers and processing payments efficiently + Follow proper safety procedures when handling and/or preparing food + Ability to multitask **ADDITIONAL REQUIREMENTS** : + Must be 16 years of age or older + Provide all Customers with quick and friendly service + Work together as a team, assisting other Crewmembers in completion of tasks and assignments to ensure continuity of service + Work under pressure and at a fast pace + Align with Raising Cane's culture by balancing Working Hard and Having Fun + Take initiative + Comply with Company policies Raising Cane's appreciates & values individuality. EOE