Executive chef jobs in Fort Smith, AR - 212 jobs

Responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor, resulting in outstanding guest satisfaction, improved market share and increased covers and revenues. In accomplishing this standard, interviews, hires, trains, supervises, counsels and motivates the kitchen team while controlling production and food costs. REPORTS TO Hotel General Manager SUPERVISES Sous Chef, Culinary Staff ESSENTIAL JOB FUNCTIONS Reviews and approves (adjusts as necessary) recipe files. Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property. Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner. Reviews and approves food orders from the central commissary for delivery (as required for special order items). Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards. Oversees the overall appearance, cleanliness and safety of the kitchen. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards. Troubleshoots unexpected or unusual situations in the kitchen. Makes sure all kitchen waste is disposed of properly. Oversees all creation of menus, production, and ordering for special events. Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines. Develops seasonal specials. Tastes and approves all seasonal menu and pastry items. Schedule and conduct product taste panels with Food & Beverage Management (as required for new products). Must be willing and able to take part in culinary events and competitions. Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. Discusses daily food cost reports with key kitchen and F&B staff. Ensures that invoices are coded and prices are updated weekly. Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget. Interviews and hires employment applicants for kitchen associate positions. Request and implement staff adjustments as needed (additions, terminations, rate changes, etc.). Reviews weekly schedules to meet forecasts and budgets. Trains, develops, and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis. Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the GM and completes in a timely manner. Remains at all times appropriately groomed per company grooming standards and wears the uniform provided. QUALIFICATIONS Essential: Proven record of culinary accomplishments by recognitions personally achieved. Must possess basic reading, writing, mathematical, & computer skills. At least 5 years' high-volume cooking experience with extensive knowledge in fine dining. At least 3 years' experience as an Executive Chef for a hotel or fine dining restaurant. Strong interpersonal, verbal and written communication skills involved in culinary training. Leader, trainer and motivator of staff Even-tempered and maintains a reputation for consistency and fairness Organized; able to meet deadlines Good judge of people and situations Focused with ability to handle many details and heavy volume of events Neat, well-groomed and highly professional Exceptional guest/customer service skills PHYSICAL ABILITIES Essential: Ability to work from a standing position for extended periods of time. Ability to perform reaching, stooping and/or crouching motions repeatedly. Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation. Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment. Must have the sense of smell and taste needed to ensure quality food preparation. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Full-Time Executive Chef Location: Tulsa, OK Schedule: Full time Salary: $65,000.00 Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor partner relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus Benefits: YES! Eligibility Begins on First Day Details below We provide our full-time colleagues with a generous compensation and benefits package, training and development and growth opportunities. We provide resources, rewards, and incentives to our valued colleagues. Health, dental and vision insurance Company-paid life insurance Many supplemental insurances 401(k) savings plan Paid vacation, holiday and sick time Employee Assistance Program (EAP) Plus various perks! Pay Frequency: Paid Weekly - Direct Deposit

Job Description Salary: $115,000 - $135,000 Other Forms of Compensation: RELOCATION FUNDS PLEASE NOTE: This position is based in Tulsa, OK. Candidates who are willing to relocate are encouraged to apply - relocation assistance is available and provided by the company. With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Position Summary The Executive Chef & Director of Culinary Experience leads a refined, multi-venue culinary program designed to deliver an elevated dining experience consistent with luxury hospitality. A polished and visible leader, the Executive Chef blends culinary artistry with strategic oversight-driving excellence across all dining venues, inspiring a high-performing team, and engaging guests through exceptional service and memorable events. This role requires deep experience managing complex, high-volume operations with the poise and service standards of a luxury hotel or private club. Key Responsibilities Culinary & Operational Leadership Direct all culinary operations across multiple outlets, ensuring consistency, elegance, and luxury-level quality. Craft seasonal, distinctive menus featuring fresh, locally sourced ingredients and modern culinary trends. Maintain exceptional presentation, flavor consistency, and elevated service standards across all venues. Lead special events, chef demonstrations, and resident-facing activities with confidence and professionalism. Ensure full compliance with all food safety, sanitation, and operational standards. Multi-Outlet & Production Oversight Manage simultaneous service across diverse restaurants, lounges, and event spaces. Oversee prep, production, and à la carte service with flawless coordination. Uphold premium purchasing, receiving, and storage protocols for high-quality ingredients. Introduce innovative culinary techniques, equipment, and best practices. Business & Financial Management Develop and manage the culinary budget, including food cost, labor planning, and purchasing. Implement strategic cost control measures without compromising luxury standards. Analyze financial and operational data to refine menu offerings, staffing, and procurement. Maintain effective vendor relationships and inventory systems. Resident Experience & Hospitality Serve as an ambassador of hospitality-visible, approachable, and responsive to resident needs. Create personalized and memorable dining moments aligned with luxury expectations. Elevate resident satisfaction through proactive engagement, feedback, and service recovery. Partner with hospitality, wellness, and lifestyle teams to support community-wide experiences. Team Leadership & Development Recruit, train, and mentor a talented culinary team committed to excellence. Provide clear expectations, performance feedback, and ongoing development. Foster a culture of creativity, accountability, and hospitality-focused service. Lead with integrity, professionalism, and a commitment to continuous improvement. Required Qualifications Minimum 5 years of executive culinary leadership in a luxury, multi-outlet environment (luxury/boutique hotel, private club, or comparable). Proven experience managing high-volume, complex operations with multiple dining venues. Culinary degree or equivalent experience required. Strong financial and operational management skills, including budgeting and cost control. Exceptional communication and presentation skills; comfortable in resident-facing and event settings. Expertise in modern culinary techniques, menu development, and premium ingredient sourcing. Extensive catering and special event experience. Proficiency with technology systems and Microsoft Office; ServSafe preferred. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1497377 CCL Hospitality Group Nicholas Henderson [[req_classification]]

Executive Sous Chef at Oak Tree Country Club | Edmond, OK | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: * Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. * Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. * Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. * Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. * Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. * Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the * Executive Chef's insights and recommendations to build a high-performing team. * Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. * Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. * Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. * Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. * Lead by example and participate actively as a team member. * Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef. * Health and sanitation card. * Food service management certification, Serve Safe. Preferred * A college degree in Culinary Arts or a related field. * Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Description Other Forms of Compensation: At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with Chartwells Higher Education programs and guidelines. Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Performs other duties as assigned Qualifications: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1488671 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Other Forms of Compensation: At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with Chartwells Higher Education programs and guidelines. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Complies with federal, state and local health and sanitation regulations and department sanitation procedures * Performs other duties as assigned Qualifications: * A.S. or equivalent experience * Three to five years of progressive culinary/kitchen management experience * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1488671 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description Gecko Hospitality is now searching for an Executive Chef to lead a new restaurant in Bentonville! The ideal Executive Chef is a collaborative, hands-on culinary leader who excels in kitchen operations, cost control, and team development while driving consistency, innovation, and exceptional guest experiences through strong partnerships and high standards. About the Company: Experience global cuisine at its finest in Northwest Arkansas, where talented chefs craft unforgettable meals and events that redefine the dining experience. We're excited to soon unveil our flagship location, a vibrant hub for culinary innovation and community connection. Join us as we bring our bold culinary vision to life and introduce award-winning talent to the region. Key Responsibilities: Lead all culinary operations in partnership with the General Manager, including hiring, training, and developing high-performing kitchen and commissary teams. Drive consistency and excellence through daily tastings, quality checks, standardized recipes, and strong operational systems. Manage food and labor performance by overseeing inventory, scheduling, budgets, and key cost metrics while maintaining compliance and safety standards. Collaborate with visiting chefs from Asia and across the globe to develop and execute menus that bring their unique culinary vision to life. Compensation: Salary: Up to $135,000 Medical/Dental Insurance Strong Bonus Potential 401(k) with match Relocation assistance Short & Long Term Disability Additional benefits shared during the hiring process What You Bring: Minimum of 5+ years current Executive Chef experience in a full-service restaurant Japanese cooking experience, specifically with ramen, charcoal grill, and temaki is required to be considered for this position High volume background; must have restaurant general manager experience in establishments doing over $4 million per year Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Excellent work ethic and drive to succeed Executive Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Previous experience with menu writing and costing Apply Today - Executive Chef in Bentonville, Arkansas For immediate consideration, e-mail your resume to **************************

We are on Fire! Ignite Medical Resort Oklahoma City is Hiring! If you want to work with a company who values and appreciates its employees, join Ignite Medical Resorts and help us to Extinguish the Stereotype! We are a state-of-the-art rehabilitation resort where we combine uncompromising luxury, never before seen amenities, and the highest quality care to provide a superior rapid rehabilitation experience. Our Executive Chef plays a vital role in our resident and guest outcomes and overall experience. We are looking for passionate and dedicated position to become a part of our facility's compassionate and hospitable care-giving team. Hours: Must have open availability If you are dedicated, compassionate, dependable and energetic - WE WANT YOU! Awesome Benefits that Ignite Team Members can expect: · COMPETITIVE WAGES · SHIFT DIFFERENTIALS (CLINICAL FLOOR STAFF) · GENEROUS BENEFITS PACKAGE INCLUDING HEALTH, DENTAL & VISION · 401K PLAN WITH EMPLOYER MATCH · PAID TIME OFF · HOLIDAY PAY · COMPLIMENTARY HIGH-PERFORMANCE UNIFORMS · VOLUNTARY BENEFITS - LIFE/AD&D, STD, LTD, CRITICAL ILLNESS, ACCIDENT, HOSPITAL INDEMNITY · SHORT-TERM AND LONG-TERM DISABILITY · EMPLOYEE ASSISTANCE PROGRAM (EAP) · HEALTH SAVINGS ACCOUNT (HSA) · SUPERHERO IN SCRUBS - ONE-OF-A-KIND REWARDS AND RECOGNITION PROGRAM · AVENGERS ADVANTAGE- NURSING PERFECT ATTENDANCE PROGRAM · EMPLOYER PAID LIFE INSURANCE · RASMUSSEN COLLEGE 20% DISCOUNT FOR IN PERSON CLASSES · HOSPITALITY AND TEAMWORK FOCUSED CULTURE · 50% OFF IN OUR ON-SITE RESTAURANT AND LUXECAFE PROUDLY SERVING STARBUCKS · A COMMITMENT TO TECHNOLOGY · FREE PLANET FITNESS MEMBERSHIP · ON DEMAND PAY · COMPANY SPONSORED DOORDASH DELIVERY SERVICE · ADVANCEMENT OPPORTUNITIES · SUPER PERKS PROGRAM PET INSURANCE 12%-30% DISCOUNTS · SUBSIDIZED CHILD CARE BENEFITS Ignite Medical Resorts is an Equal Opportunity Employer Requirements Certified Dietary Manager Certification Supervising and scheduling all cooks and servers Menu adjusting and planning Product ordering and inventory monitoring Interacting with and assisting our guests with dining options and restrictions

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description Omni Oklahoma City Hotel is seeking an experienced Executive Chef for Bob's Steak and Chop House to join the team of this brand new upscale hotel in the heart of Oklahoma City. This team member will be responsible for the efficient and effective running of the kitchen and food production outlet, ensuring operating costs are minimized. The execution of all Bob's Steak & Chop House company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the General Manager on all matters relating to the kitchen area. Responsibilities To assist the General Manager in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the General Manager, adhere to all Bob's Steak & Chop House Standard Recipes and design the daily features in conjunction with the Bob's standards, including design, creating suitable dishes and passing standards recipes to the General Manager for costing. To work with the Food and Beverage Director with capital expenditure items for the food and beverage department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitors food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out! Be aware of state legislation in employment and industrial relations. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Qualifications Candidate is required to have at least 4 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests Candidate must be creative and up to speed on new concepts and food trends. Must have basic mathematical skills and be able to create and understand financial reports. Ensure that all health standards are consistently maintained Ensure all safety and security policies and procedures are followed Excellent written and verbal communication skills Ability to multi-task and work in fast paced environment Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards Must be proficient with computers. Experience managing payroll and schedules required. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Must have and maintain all food handler qualifications as required by Oklahoma City and the state of Oklahoma Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commericial equipment, etc) and taste/smell. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com .

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world's most iconic brands and venues. Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, the Chef de Cuisine will be responsible for effectively managing all culinary operations of the restaurant including the oversight of production, operation, and sanitation aspects of culinary and stewarding operations. ESSENTIAL DUTIES & RESPONSIBILITIES Design and implement menus for the restaurant as established by the Executive Chef. Provide recipes, training and experience to all staff. Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program. Ensure excellent customer relations are maintained at all times. Coordinate with other departments regarding menu implementation. Schedule labor force and assign responsibilities for efficient use of equipment and personnel. Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures. Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships Perform other related duties as assigned. Position requires extensive knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff and guests. Support other culinary operations including concessions, clubs, suites, etc. as needed. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. EDUCATION AND/OR EXPERIENCE The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Five (5) years' experience as a Chef de Cuisine with a minimum of three (3) years' experience in a high-volume full-service food operation. Proven track record in improving kitchen efficiencies, quality and relative costs. SKILLS AND ABILITIES Must have excellent leadership, financial analysis, team building and communication skills/customer service. Must have knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HAACP. Must have knowledge of kitchen sanitation, operation and maintenance of kitchen Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient in Microsoft Word, Excel, and PowerPoint. Must be flexible to work extended hours due to business requirements including nights, weekends and holidays COMPENSATION Competitive salary commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Winstar Casino The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

The Chef de Cuisine assumes the day-to-day responsibility for food operations under the Ranchers Club and Ranchers catering operation including preparation, presentation and budgeting while ensuring the highest level of quality standards and health and sanitation practices. Oversees all aspects of food production. Hires, trains and supervises kitchen staff. Utilizes food management inventory systems for standardization. Ensures that all recipes, food preparation and plate presentations meet specifications. All other duties as assigned. Work Schedule Must be flexible, hours will vary, and will include weekends.

Job Title: Executive Chef Our client is currently seeking two talented individuals to become Executive Chefs for our clients Forbes rated fine dining restaurants. An individual could be successful if they possess the following. ESSENTIAL DUTIES AND RESPONSIBILITIES The Executive Chef is responsible for assisting the Property Executive Chef in the daily operations of the kitchen, and provides leadership and direction to kitchen personnel including all cooks and dishwashers. Ensures that all recipes, food preparations, and presentations meet specifications and quality. Always presents a friendly and professional image at the Hotel/Casino. The following and other duties may be assigned as necessary: • Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. • Maintains strict confidentiality in all departmental and company matters. • Provides impeccable guest service to all guests • Oversees all food storage preparation and production • Ensures that the proper amounts of food have been prepared in accordance with the production sheets. • Trains all line cook employees the skills required of their specific position, including but not limited to: the use and care of the equipment, the use of knives and other culinary tools. • Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. • Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance. • Verifies that kitchen staff follows all recipes and portion servings correctly. • Ensures that kitchen, dish, and storage areas are clean and organized. • Places food and supply orders as needed. • Receives orders and verifies invoices and ensures quality and freshness of merchandise. • Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction. • Ensures optimum staffing levels by coordinating the schedules of the staff. • Maintains a safe, orderly and sanitized kitchen. • Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality. • Achieves financial objectives by monitoring labor and food costs to budgetary requirements. • Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures. • Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. • Instrumental in organizing an efficient flow of production. Checks all daily events, delegates and follows up. • Maintains menus and food quality up to standards. • Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. • Directs activities to one or more workers assisting with preparing and serving meals. • Completes required daily financial tools and reports. • Follows established procedures and policies of the Client. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. • Associates Degree in Culinary Arts or related field preferred. • Minimum of four years culinary cooking experience in a multiple food venue environment preferred. • One year in a supervisory capacity. • Experience in a full-service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred • Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety • Must be able to handle several projects and tasks at the same time. • Must be able to perform the physical job duties of all Food & Beverage team members. • Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. • Manages work procedures and expedites workflow. • Provides coaching and counseling to team members. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS • Employee must be able to qualify for licenses and permits required by federal, state and local regulations. • Must possess a valid driver's license and have acceptable driving history as determined by The Client. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Employee could be exposed to an environment containing unrestricted second-hand tobacco smoke. The employee will be subjected to varied light levels and excessive noise. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements 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 or to require that other or different tasks be performed as assigned.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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 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.

NorthWest Arkansas Community College (NWACC) provides quality and affordable higher education to empower lives and strengthen communities within Northwest Arkansas and surrounding areas. As the largest community college in Arkansas, NWACC is recognized as a leader in education. NWACC offers a full range of associate degrees, certificates and workforce training programs that prepare students for rewarding futures and careers. NWACC employees are dedicated to fostering a diverse educational community and cultural learning environment that supports student success. Sous chefs provide crucial support to the Chef Instructor. Applicants need to be competent in the kitchen and be willing to lead children participating in culinary consumer based classes/ culinary camps when necessary. Essential Duties Support Chef Instructor by setting up equipment and mis en place for daily cooking/baking activities. Monitor customer/ campers to ensure compliance with camp rule and ensure safety. Check ingredient cart and make a list of any missing ingredients. Assist with and/or lead cooking or baking demos with oversight from Chef Instructor as needed. Ensure proper food safety. Help customer. campers with their recipes as needed, and assist with plating up for lunch or snack. Prep recipes. Assist with cleaning tasks as needed. Assist will all other culinary related duties, tasks & assignments as needed Rate of pay: $14.00 per hour Knowledge, Skills, and Abilities Food safety certification is helpful, but not required. To succeed as a chef assistant, the candidate should be confident in the kitchen or bakeshop, upbeat, responsible, and enjoy working with kids. This position provides a great opportunity to develop leadership skills. Physical Demands The following physical activities described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and expectations. The employee must be able to: Lift and/or move up to 50 pounds such as cases of food items or kitchen equipment. Push or pull items such as kitchen carts and equipment. Interact with other staff members. Climb a step stool or ladder and reach above shoulders. Ability to frequently stand and walk; bend, stoop, squat, kneel and reach overhead. Reach above the head and reach forward. Stand, walk, use hands and fingers to handle, or feel objects, equipment, or controls; use hand strength to grasp items; and to talk and hear. Frequently bend or twist at the neck and turn Environmental Conditions The following work environment characteristics described here are representative of those an employee encounters while performing essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Qualifications and Education Requirements Must be 18 years of age or older Culinary arts or baking experience or schooling Experience working with children Ability to pass a background check, and proof of immunizations Understanding of food safety Strong communication and interpersonal skills High level of responsibility and accountability Upbeat and positive attitude Preferred Skills Food safety certification is helpful, but not required NWACC is an Equal Opportunity Employer, please see our EEO policy.

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. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and 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:** 1324951BR **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.

DEPARTMENT: Food and Beverage REPORTS TO: Restaurant General Manager Responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor, resulting in outstanding guest satisfaction, improved market share and increased covers and revenues. In accomplishing this standard, interviews, hires, trains, supervises, counsels and motivates the kitchen team while controlling production and food costs. SUPERVISES: Sous Chef and Culinary Staff ESSENTIAL JOB FUNCTIONS: Reviews and approves (adjusts as necessary) recipe files. Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property. Uses a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner. Reviews and approves food orders from the central commissary for delivery (as required for special order items). Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards. Oversees the overall appearance, cleanliness and safety of the kitchen. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards. Troubleshoots unexpected or unusual situations in the kitchen. Makes sure all kitchen waste is disposed of properly. Oversees all creation of menus, production, and ordering for special events. Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines. Develops seasonal specials. Tastes and approves all seasonal menu and pastry items. Schedule and conduct product taste panels with Food & Beverage Management (as required for new products). Must be willing and able to take part in culinary events and competitions. Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. Discusses daily food cost reports with key kitchen and F&B staff. Ensures that invoices are coded and prices are updated weekly. Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget. Interviews and hires employment applicants for kitchen associate positions. Request and implement staff adjustments as needed (additions, terminations, rate changes, etc.). Reviews weekly schedules to meet forecasts and budgets. Trains, develops, and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis. Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the GM and completes in a timely manner. Remains at all times appropriately groomed per company grooming standards and wears the uniform provided. QUALIFICATIONS ESSENTIAL: Proven record of culinary accomplishments by recognitions personally achieved. Must possess basic reading, writing, mathematical, & computer skills. At least 5 years' high-volume cooking experience with extensive knowledge in fine dining. At least 3 years' experience as an Executive Chef for a hotel or fine dining restaurant. Strong interpersonal, verbal and written communication skills involved in culinary training. Leader, trainer and motivator of staff Even-tempered and maintains a reputation for consistency and fairness Organized; able to meet deadlines Good judge of people and situations Focused with ability to handle many details and heavy volume of events Neat, well-groomed and highly professional Exceptional guest/customer service skills PHYSICAL ABILITIES ESSENTIAL: Ability to work from a standing position for extended periods of time. Ability to perform reaching, stooping and/or crouching motions repeatedly. Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation. Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment. Must have the sense of smell and taste needed to ensure quality food preparation. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid shoes.

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description Omni Oklahoma City Hotel is hiring a Chef de Cuisine to join our culinary team for OKC Tap House. This team member will have the overall responsibility for the efficient and effective running of this kitchen and food production outlet, ensuring operating costs are minimized. Responsible for all areas of the Food & Beverage Outlet Kitchen operations for the OKC Tap House. This leader will ensure a high standard of cleanliness and hygienic practice throughout all areas along with the Chef de Cuisine. The ideal candidate will have relevant experience in a high volume restaurant outlet operation and in upscale/luxury convention hotels. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant to ensure a quality, consistent product is produced which conforms to all Omni Standards. Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus. Should assume the responsibilities of the Executive Chef in his or her absence. Scheduling of staff according to budget and business forecast. Directs proper sanitation and maintenance of all kitchen facilities and equipment. Comply with EcoSure & health code standards for sanitation. Ensures that all kitchen equipment is in good working order. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. Perform all culinary functions to support the kitchen staff during daily operation. Provide support and leadership to accomplish our Medallia food quality score Checks and controls sign-in and sign-out procedures for kitchen staff. Perform any other job related duties as assigned. Qualifications Candidate is required to have at least 2 years previous culinary management experience. Prior experience in a high volume, full service Four Diamond Kitchen preferred. Excellent Customer Service, prior admin experience preferred. College education and/or culinary degree preferred. Knowledge of Microsoft Word, Excel, Delphi or similar programs required Serve Safe certified food manager/applicable food safety certifications required Clear, positive, energetic communication skills, written and verbal. Ability to stand for at least 8 hours Push, pull, lift up to 50 lbs Ability to bend and squat frequently Ability to grasp objects on a consistent basis Excellent organizational skills required. Able to work a flexible schedule to include nights, weekends and holidays. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Job Description Salary: $65,000-72,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education is hiring an energetic Catering Chef, on the campus of the University of Central Oklahoma. In this culinary leadership role (reporting to the Campus Executive Chef), you will be responsible for the successful operation of the food service for campus events and banquets. You will assist in the supervision, preparation, and cooking of various food items, developing creative menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef to develop new menus and assist with ordering and catering execution. Edmond, Oklahoma is a charming downtown with beautiful parks, serene lake views and scenic landscapes. Its proximity to Oklahoma City adds to its charm, offering the best of both worlds, with easy access to urban amenities such as cultural venues, dining, and more. E Edmond is a suburban gem that combines safety, strong schools, and outdoor activities, making it an appealing choice for families, professionals, and retirees alike. Living in Edmond, Oklahoma, offers a balance of suburban comfort, family-friendly amenities, and proximity to urban conveniences. Edmond boasts plenty of parks, such as Mitch Park and Arcadia Lake, which offer trails, fishing, kayaking, and picnic areas. Residents enjoy local art galleries, museums, and seasonal events like the Downtown Edmond Arts Festival. There are numerous gyms, recreational leagues, and golf courses, such as Oak Tree National. Edmond hosts several community events throughout the year, like LibertyFest (a large Independence Day celebration) and Heard on Hurd (a monthly food truck and music event). The food scene in Edmond, Oklahoma, offers a diverse mix of local flavors, regional favorites, and global cuisines, catering to a range of tastes and dining preferences. dmond offers a vibrant culinary scene with over 150-250 restaurant, ranging from casual cafes to farm-to-table fare and international cuisines. Edmond's food scene is dynamic, reflecting both its small-town charm and its evolving culinary tastes. Whether you're in the mood for upscale dining, casual comfort food, or adventurous global flavors, Edmond has something delicious to offer. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for CATERING and campus events/banquets Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1466132 Chartwells HE SARA C ST CLAIR [[req_classification]]

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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 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.