Executive chef jobs in Columbia, MO

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Job Functions Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef. Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied. Ensure proper rotation and utilization of stored food to prevent waste. Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitors staffing levels, early out requests, and overtime. Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. Delegate work assignments to cooks and other kitchen staff. Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action. Requisition stock according to business needs/pars. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Qualifications One (1) year of experience in the same or similar position preferred. Must be able to stand and walk for majority of shift. Must be able to lift, carry, and maneuver up to 40 pounds. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Must have excellent communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

MISSOURI ATHLETIC CLUB CLAYTON Led By Michelin-Starred Executive Chef, Bogdan Danilla Be part of an exciting new chapter at the Missouri Athletic Club with the opening of MAC Clayton, the Club's newest location, designed to carry forward more than 120 years of tradition into a modern and elevated experience. Anticipated to open early 2026, MAC Clayton will feature state-of-the-art facilities, refined dining, and thoughtfully designed spaces for athletics, wellness, and social connection. This new Clubhouse will serve as a cornerstone for members seeking excellence in hospitality, culinary innovation, and community engagement. The MAC has thrived since 1903 by staying true to its founders' vision: delivering extraordinary experiences with excellence, service, and tradition at the heart of everything we do. We invest in our employees with competitive benefits and engaging events, creating an environment where talent is valued, celebrated, and inspired to grow. The Missouri Athletic Club - Clayton is actively expanding its culinary leadership team under Executive Chef Bogdan Danila, an internationally trained, Michelin-starred chef. We are seeking an Executive Sous Chef who thrives in a teaching environment and is passionate about elevated Midwestern cuisine. This will be a full-time position. Hours will vary based on business needs. Responsibilities * Oversee multi-outlet BOH operations. * Support menu development and seasonal sourcing. * Lead and mentor cooks at all levels. * Maintain highest standards of cleanliness, consistency, and professionalism. * Oversee ordering, costing, and scheduling. Professional Background * Experience in high-end culinary environments, including Michelin-starred or James Beard-recognized restaurants. * Strong foundational technique and leadership experience. Mindset & Culture Fit * Positive attitude and strong communication. * Eager to learn and contribute creatively. * Thrives in mentorship-driven, structured environments. Work Ethic & Professionalism * Calm under pressure with strong organizational skills. * Passion for seasonal and Midwestern-driven cuisine. Qualifications * 5+ years in a leadership role. * Private club experience preferred.

Job Description As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends. Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

Job Description Puttshack is an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. We're looking for an Executive Chef to join our team! You will be responsible for building strong teams - through development, effective hiring, and engagement. You will also be accountable for a variety of venue business functions and execution of consistent and flawless culinary and operational standards. This may include but is not limited to scheduling, inventory management, ordering, managing (opening/closing) shifts and hiring. You will develop your hourly and salaried culinary team through training, mentoring, and managing so that you can deliver consistent culinary experience to every Puttshack guest. We'd like for you to have: 5+ years of prior restaurant, hotel, or entertainment management experience. At least 2 recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($4M+ annual revenue) restaurant, hotel, or entertainment environment. Ability to manage a diverse work environment High school diploma or equivalent What you'll do: Bring your 'A' Game each and everyday Lead by example by demonstrating Puttshack Core Values Develop their team through coaching and purposeful feedback Drive Associate engagement and entrepreneurial spirit Promote safe operational standards for both Guest and Associate safety Create relationships with local and national vendors to ensure we always have the best product and ingredients to work with Forecast food consumption Monitor equipment for operational efficiency and safety Maintain food and labor costs to budgeted plan Assist in menu item pricing The Puttshack experience is really all about having fun - and doing something fun - together. Our Purpose - To bring everyone in to play. Our Vision - To be the universal answer to the question ‘Where should we get together?' Our Mission - To create lasting memories for people of all generations through a shared, world-class entertainment experience. Our Values: Bring your 'A' game - We strive for excellence in everything we do. Lead the Way - Our associates embrace and are inspired by change. Own the Fun - We revel in our guests' enjoyment. Care Deeply - We take great care of our guests, our associates and the communities we call home. What's in it for you: Paid PTO Health insurance: medical, dental, and vision Paid Parental Leave At the intersection of entertainment and hospitality, Puttshack is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information, and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Puttshack also takes steps to prevent retaliation and create a respectful, equitable, and inclusive environment for our Associates, Guests, and Vendors.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Employment Type: Full-Time, Onsite Segment: Education The Role at a glance: We are looking to add an experienced, motivated Executive Chef for our Education team in Saint Louis. As an Executive Chef, you will have the opportunity to prepare delicious, healthy food for students, faculty & guests. Executive Chef will lead, train and develop others as well as participate in the organization, preparation and presentation of high-quality meal options. #LI-SC1 What you'll be doing: Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation. Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met. Planning, organizing, and producing extraordinary culinary creations for all internal and external catering services. Developing delicious high-quality menus based market trends, customer preferences, and nutritional considerations. Working alongside the Food Service Director, District Manager and internal Culinary Leadership to achieve daily business expectations and all aspects of dining service. Leading, training and assisting the kitchen staff to achieve productivity and efficiency objectives while producing exceptional dining options Other tasks including inventory, scheduling, food cost analysis, product ordering etc. What we're looking for: Must-haves: At least three years of progressive culinary experience including high volume catering. Proficiency in Microsoft software programs. Experience with budget & financial statements. Strong Communication Skills Strong Leadership Skills Nice-to-haves: Previous experience in Healthcare or Higher Education dining services Associate's degree in culinary arts. Where you'll be working: University of Missouri (UMSL) Compensation Range Starting at $70,000 Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Elior Collegiate: Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior-North America: Elior North America 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 or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

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

Description: The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Education & Experience At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows operating systems, Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Requirements: Job Duties & Functions Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Avion Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards. Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s. Ensure implementation of all Avion Hospitality policies and all house rules. Prepare, implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Avion Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go." Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation, including proper receiving and storage of all food and foodrelated items. Expedite peak meal periods by maintaining a "hands on" approach. Complete all paperwork required by Avion Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Avion Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers. Maintain follow through for all guest requests and complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Avion Hospitality standards. Review food sales for accuracy daily. Review menu abstracts, P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an "86'd" item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F Kneeling: Bending legs at knee to come to rest on one or both knees.- F Crouching: Bending the body downward and forward by bending leg(s) and spine.- F Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the Missouri State University culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $60,000-$65,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Day to Day: Executing the creation of menus and meal planning/production based on forecasted guest counts. Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials. Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses. Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts. Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues Interviewing, selecting, and hiring of employees. Suggestions and recommendations into the training, advancement, and promotion of employees. Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. Handling and resolving employee complaints and issues. Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc. Customarily and regularly directing the work of at least two or more other half-time employee partners or their equivalent. Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc. Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible. Must be able to interact with guests professionally, helping them with changes and last-minute requests as needed. All the other stuff we do: Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company and property written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Be able to multi-task and work at an efficient pace to keep up with business needs. Be able to follow instructions well as directed. Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely. Attendance at daily line-up and participating as requested. Qualifications About you: Prefer a minimum of 3-5 years as a Sous Chef High school diploma or equivalent required. College degree preferred. Culinary School graduate preferred. Health & Sanitation Card per state requirements Foodservice management certification as per state requirements Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.) Chaffers (30 - 50 lbs.) Boxes (30 - 50 lbs.) Carts (10 - 50 lbs.) Attendance Requirements for this position: Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Requirements Job Duties & Functions Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Avion Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards. Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s. Ensure implementation of all Avion Hospitality policies and all house rules. Prepare, implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Avion Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go." Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation, including proper receiving and storage of all food and foodrelated items. Expedite peak meal periods by maintaining a "hands on" approach. Complete all paperwork required by Avion Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Avion Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers. Maintain follow through for all guest requests and complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Avion Hospitality standards. Review food sales for accuracy daily. Review menu abstracts, P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an "86'd" item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F Kneeling: Bending legs at knee to come to rest on one or both knees.- F Crouching: Bending the body downward and forward by bending leg(s) and spine.- F Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Executive Chef 🔪🔥 We're looking for a polished, passionate Executive Chef to join our growing restaurant group as we expand into new markets. If you're a dynamic kitchen leader who thrives in high-volume environments and loves building teams from the ground up, we want to meet you. What You'll Be Doing: Oversee all BOH operations with excellence - from inventory to expo Lead by example in professionalism, urgency, and culinary standards Cross-train team members and uphold cleanliness and safety across BOH and FOH Deliver clear feedback, delegate effectively, and follow through Bring calm and control to high-pressure shifts, especially during event-driven volume What You'll Bring: 1+ year of leadership experience in a fast-paced, full-service kitchen A team-first mindset and high standards for execution and consistency Strong communication, integrity, and emotional intelligence A level-headed presence and sharp problem-solving skills What You'll Get: Competitive base salary + bonus structure 💰 Full benefits package including paid vacation 🩺 Unlimited growth potential as we scale 🚀 A fun, fast-paced culture where your leadership matters and your voice is heard Ready to build something incredible with us? Let's talk.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the Missouri State University culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $60,000-$65,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Day to Day: Executing the creation of menus and meal planning/production based on forecasted guest counts. Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials. Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses. Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts. Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues Interviewing, selecting, and hiring of employees. Suggestions and recommendations into the training, advancement, and promotion of employees. Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. Handling and resolving employee complaints and issues. Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc. Customarily and regularly directing the work of at least two or more other half-time employee partners or their equivalent. Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc. Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible. Must be able to interact with guests professionally, helping them with changes and last-minute requests as needed. All the other stuff we do: Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company and property written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Be able to multi-task and work at an efficient pace to keep up with business needs. Be able to follow instructions well as directed. Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely. Attendance at daily line-up and participating as requested. Qualifications About you: Prefer a minimum of 3-5 years as a Sous Chef High school diploma or equivalent required. College degree preferred. Culinary School graduate preferred. Health & Sanitation Card per state requirements Foodservice management certification as per state requirements Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.) Chaffers (30 - 50 lbs.) Boxes (30 - 50 lbs.) Carts (10 - 50 lbs.) Attendance Requirements for this position: Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Title: Culinary Teammate Description: The Culinary Teammate is responsible for the guest experience for supporting new & exciting promotions and meal prep within the fresh culinary department Reports To: Culinary Manager/Store Manager Woods Workplace Culture At Woods Supermarket, the teammates' role is more than just a job, it's an opportunity. Teammates gain life experience that goes far beyond just serving great products in a friendly and fun environment. Woods Supermarket is an opportunity for people of all ages and backgrounds. We are looking for hard-working, team-oriented, friendly, and honest people. Perks of being a Woods Supermarket Teammate include flexible hours, competitive pay, teammate discount, and a positive atmosphere! Successful Teammates will conduct themselves in a positive attitude and truthful character demonstrating D>E service and our Hospitality 4 culture. Responsibilities: Prepare fresh food items Additional duties could include suggesting ways to cook multiple fresh items for the same dishes at once, creating sauces or toppings for dishes and developing the dishes themselves Maintain a clean and sanitized work station Verbally receive and call back guest orders in an upbeat and friendly manner Follow health and safety guidelines Adhere to recipes and presentations for food and beverage items Food safety knowledge General knife handling Cutting, packaging, and preparing fresh meat products Follows proper cooking procedures in accordance with the standardized recipe cards and the supervisors instructions to produce a uniform product. Utilizes all types of kitchen equipment to prepare food. Uses the appropriate following equipment: broilers, ovens, deep-fat fryers, slicers, choppers, steamers, and miscellaneous small equipment such as knives, paddles, etc. Uses the appropriate equipment for the proper preparation and service of food. Work Environment: Inside work with extreme variations in heat, cold, dust, humidity from compressors, cooler, freezer, equipment, and preparation area. Qualifications: Required Outgoing, upbeat guest interaction skills A desire to develop strong culinary skills Excellent communication skills High school diploma Preferred Food Safety Certification Physical Demands: All teammates may be regularly required to perform the following motions: Sit Stand Stoop Squat Bend Reach Push Pull Grip Twist Lift Climb Carry Walk Kneel Every position title at Woods Supermarket has a physical requirement classification. The teammate must be able to perform the above motions “frequently” and “occasionally” under the strength level highlighted on the positions /physical capacity release form. Teammates performing in these roles are required to meet the minimum physical capacity so that they may safely perform their job duties with or without reasonable accommodation. Classification Occasionally Frequently Sedentary *-10lbs * Light *-20lbs *-10lbs Medium 20lbs-50lbs 10lbs-25lbs Heavy 50lbs-100lbs 25lbs-50lbs Very Heavy 100lbs+ 50lbs+ * = Negligible Weight Teammates age 18 and older may be required to safely handle and operate the following: Case cutter Utility knife Forklift (with proper certification) Pallet jack Compact Baler Teammates age 18 and older who work in food prep areas may be required to safely handle and operate the following: Slicer Oven Fryer Knives Mixers Safety: The teammate will not use drugs or alcohol on the job. The teammate will not create a direct threat to the health and safety of others on the job. Woods Supermarket is committed to equal opportunity for all teammates and applicants. As a proud Equal Opportunity Employer (EOE), we do not discriminate based on race, color, national origin, ancestry, citizenship status, religion, sex, sexual stereotyping, sexual orientation, gender, gender identity, gender expression, age, marital status, mental or physical disability, medical condition, genetic information, military or veteran status, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), or any other protected characteristic. Employment may be contingent upon Woods Supermarket's receipt of an acceptable and job-related drug test, motor vehicle report, and/or reference check, as applicable and permissible by law. I have read the Job Description and am able to perform the job responsibilities and tasks of the job as described: _______________________________ __________________________ Signature Date

Set Sail on Your Culinary Journey American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2025 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. What You'll Do As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. Your daily impact will include: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Ideal qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Additional Requirements * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

We are a local restaurant group that is opening a new concept this summer. Yellowbelly's kitchen is currently accepting applicants for a Sous Chef, Chef de Cuisine, or similar management role. All experience levels will be considered, but we are looking for someone with some level of management experience. We are looking for people to help lead the kitchen at Yellowbelly, keep up our current standards and organization, as well as develop new dishes. We are opening a new restaurant, Extra Wavy, later this year also. We are looking for someone who can contribute to the R&D and menu creation for Extra Wavy as well as Yellowbelly. Extra Wavy will have a raw bar, as well as a full dinner menu with nods to the East Coast, and European and Mediterranean influences. Applicants must be prepared to work in a fast-paced, detail-oriented, professional setting. Open availability Tuesday through Saturday for evening services is required for this full-time position. We are also open Saturday brunch. Health Insurance is available after 3 months. One week of Paid Time Off is provided per year. Sundays and Mondays off, we are closed. Closed on all major US holidays All experience levels considered, but looking for someone with several years cooking experience in a high quality, fast paced, scratch kitchen. Yellowbelly is a locally-owned, independent, small business. Sous Chef Description: We are looking for someone with high level cooking experience, to assist our Executive Chef in all levels of service and management. The right person will first and foremost take a professional approach to this position, and is passionate about cooking. This person needs to be skilled, organized, and creative. We are looking for someone who is reliable and willing to work as a team player. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service in a professional environment. This person will assist our Executive Chef in all areas: Expediting and Managing Dinner and Brunch Service Cooking During Service Managing Kitchen Staff Managing Inventory - which must be very clearly labeled, clean, and organized Managing Prep Lists and Tasks Create and R&D New Dishes to add to our Menus Our kitchen has multiple stations. We have a Cold or Pantry station, Fry station. Flattop and Grill, and Saute. Our flattop is a Plancha, which cooks at temperatures significantly higher than a normal grill. This allows us to get a hard sear, but also means it requires more skill. We are looking for someone who has experience with these stations, can effectively communicate the expectations with staff members, as well as train new staff members on these skills and expectations. Our menu is a modern, fun, exciting take on seafood. We say we bring the West Coast to the Midwest. We are not only seafood though. We just incorporate as many ingredients from the ocean and coasts as possible, while still bringing in local proteins, and local seasonal produce. Yellowbelly is not a white tablecloth type of 'fine dining', but we are definitely a high-end restaurant. We serve anywhere from 1000-1500 covers per week in our 6 services. So this is a very busy, fast paced restaurant. We have very high standards and expectations for executing at the highest quality while also at a fast pace. Along with our modern American food, we have award-winning cocktails, wine and beer. Check us out at YellowbellySTL.com or instagram @YellowbellySTL as well as ExtraWavyStl.com ****************** Work schedule 10 hour shift 8 hour shift Weekend availability Monday to Friday Night shift Supplemental pay Bonus pay Benefits Health insurance Paid time off Employee discount Paid training

Job Description We're looking for a skilled and passionate Head Chef to lead our kitchen teams, drive culinary excellence, and take our menu to the next level. If you have a deep love for food, strong leadership skills, and a commitment to quality, this is the perfect opportunity for you. Position Overview: As the Head Chef, you'll be responsible for overseeing all kitchen operations-from menu creation and food quality to staff development and cost control. You will lead by example, inspire your team, and maintain the highest culinary standards to deliver an outstanding dining experience. Key Responsibilities: • Kitchen Leadership: Direct daily kitchen operations and manage a team of chefs, cooks, and kitchen staff • Menu Development: Design, refine, and execute a creative, seasonal menu aligned with the restaurant's concept and goals • Food Quality and Consistency: Ensure every dish meets high standards for flavor, presentation, and consistency • Staff Training and Development: Hire, train, and mentor kitchen staff to create a strong, collaborative team culture • Inventory and Cost Management: Oversee food purchasing, control costs, monitor portioning, and reduce waste • Health and Safety Compliance: Ensure compliance with all food safety and sanitation regulations (ServSafe certification preferred) • Cross-Department Collaboration: Partner with front-of-house leadership and ownership to align kitchen performance with overall business objectives • Expedite and Problem-Solving: Oversee service during busy shifts, manage workflow, and handle issues quickly and professionally What We're Looking For: • Experience: Minimum 3+ years as a Head Chef, Executive Chef, or Senior Sous Chef in a high-volume kitchen • Culinary Expertise: Strong command of cooking techniques, industry trends, and kitchen operations • Leadership and Team Management: Ability to train, motivate, and manage a kitchen team with professionalism and energy • Creativity and Passion: A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes • Financial Acumen: Proven experience managing food costs, inventory, and vendor relationships • Time Management and Organization: Ability to multitask and prioritize in a fast-paced environment • Communication Skills: Clear, professional communicator with staff, vendors, and leadership

About the Role: The Buca Chef Partner at Buca Kansas City will play a pivotal role in delivering an exceptional dining experience by overseeing kitchen operations and ensuring the highest standards of food quality and presentation. This position requires a strong leader who can inspire and manage a diverse team of culinary professionals while maintaining a positive and productive work environment. The Chef Partner will be responsible for menu development, inventory management, and cost control, ensuring that all dishes reflect the authentic Italian cuisine that Buca is known for. Additionally, this role involves collaborating with the management team to drive sales and enhance customer satisfaction through innovative culinary offerings. Ultimately, the Chef Partner will be instrumental in creating memorable dining experiences that keep guests returning to Buca Kansas City. Minimum Qualifications: Proven experience as a chef in a high-volume restaurant environment, preferably in Italian cuisine. Culinary degree or equivalent experience in a professional kitchen. Strong leadership skills with the ability to motivate and manage a diverse team. Preferred Qualifications: Experience in menu development and cost management. Knowledge of food safety regulations and best practices. Previous experience in a partnership or ownership role within a restaurant. Responsibilities: Lead and manage the kitchen team, providing training and mentorship to ensure high performance. Develop and execute seasonal menus that highlight authentic Italian cuisine while considering customer preferences and trends. Oversee food preparation and presentation, ensuring that all dishes meet Buca's quality standards. Manage inventory, ordering, and cost control to maintain profitability while minimizing waste. Collaborate with front-of-house staff to ensure seamless service and address any guest feedback regarding food quality. Skills: The required skills for this position include strong culinary expertise, which is essential for creating high-quality dishes that meet customer expectations. Leadership skills are crucial as the Chef Partner will be responsible for managing and inspiring the kitchen team, fostering a collaborative and efficient work environment. Effective communication skills will be utilized daily to coordinate with both kitchen and front-of-house staff, ensuring a seamless dining experience for guests. Additionally, organizational skills are necessary for managing inventory and controlling costs, which directly impact the restaurant's profitability. Preferred skills, such as menu development experience, will enhance the Chef Partner's ability to innovate and adapt offerings to meet market demands.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description The Annex Coffee & Foods, a sister operation to the renowned Frisco Barroom, is looking for enthusiastic Deli Associates to join our growing team. Do you love food, people, and a fast-paced environment? Join our team and grow with us! Be part of a welcoming space where great food and great people come together! Why You'll Love Working Here: Competitive pay starting at $20-25/hour. Flexible scheduling for day and evening shifts. Major Holidays off! A fun, collaborative work environment where your ideas and growth matter. What You'll Do: Interact directly with customers, providing exceptional service with a smile. Prep and craft sandwiches, salads, and other deli favorites. Assist with various food preparation tasks and ensure the deli counter is clean and organized. Work as part of a supportive team in a fast-paced environment. What We're Looking For: Friendly, approachable individuals who enjoy working with people. Team players with a passion for food and hospitality. Reliability and flexibility, with availability for morning or evening shifts (evening availability is a plus!). A desire to grow with us as we expand our hours and service offerings. Join Us! At The Annex Coffee & Foods, we're more than just a deli counter-we're a community. If you're ready to make delicious food and meaningful connections, we'd love to meet you. Apply now and help us create something special!