Executive Chef Jobs in Glen Burnie, MD

Salary: $85,000 - $95,000 + Bonus I am working closely with a country club who renowned for its dedication to providing exceptional culinary experiences for its members. The work culture prioritizes collaboration, creativity, and a dedication to excellence, creating an environment where culinary professionals can excel. The golf club promotes innovation while ensuring a strong emphasis on delivering exceptional cuisine that surpasses expectations. Responsibilities: Oversee the property's culinary operations, ensuring the kitchen runs efficiently and the food quality surpasses customer expectations Maintain exceptional food quality, presentation, and consistency to uphold the reputation for culinary excellence Recruit, train, and mentor a team of skilled chefs and kitchen staff to achieve high standards of culinary expertise and teamwork Manage cost controls, forecasting, and inventory management Monitor financial targets to ensure they are met or exceeded Executive Chef Qualifications: Extensive experience and proficiency in culinary arts, including menu planning, food preparation, and presentation techniques Strong leadership abilities to effectively manage and mentor a diverse team of chefs and kitchen staff Ability to create innovative and seasonally appropriate menus that align with the club's culinary standards and member preferences Proven ability to manage food and labor costs, implement cost-saving measures, and maintain profitability while delivering high-quality cuisine consistent food quality, adherence to health and safety regulations, and overall excellence in culinary offerings to enhance member satisfaction and uphold the club's reputation If you're interested in this opportunity, please send your resume to Declan today! COREcruitment are experts in recruiting for the service sector. We currently have live roles across the UK, Middle East, Europe, North America, Southeast Asia, Africa and Australia. To view other great opportunities please check out our website at ********************* Follow COREcruitment on your favorite social networks - Facebook, Twitter, LinkedIn and Instagram.

For more than a century, The Occidental has welcomed world leaders and Beltway locals alike for classic fare and an insider's perspective. As we prepare to reopen this iconic venue in early 2025, we're excited to revive this Great American dining experience, blending old-world decadence with traditional craftsmanship and a touch of international intrigue. Proudly affiliated with STARR Restaurants and renowned James Beard Award-winning restaurateur Stephen Starr, we look forward to offering an unforgettable culinary journey that honors our storied past while embracing a vibrant, modern twist. We are in search of a Chef de Cuisine who knows how to lead a top-notch team and has a passion for delicious, flavorful food executed and served with care and consistency. This position offers a comprehensive package including: A base salary range of $100,000 - $110,000 Quarterly bonus program Referral bonus programs Paid vacation and sick time Medical, dental, and vision benefits coverage Dining discounts at over 25 affiliated STARR Restaurants - and more! Desired Qualifications: Minimum of 5 years of progressive culinary/kitchen management experience as a Chef de Cuisine or Executive Sous Chef in well-rated, industry leading kitchens Strong command of high-end cuisine and thorough business management skills Flexible and adaptive to rapidly changing priorities and work demands Brings energy and enthusiasm to the workplace Possesses strong communication and organizational skills Proficiency in expediting a high-volume kitchen Prior experience training and mentoring a diverse kitchen staff Driven towards consistency and service excellence Strong written and computer skills The Occidental is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Hotel AKA Alexandria is seeking talented Executive Chef to lead the culinary team! The Executive Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the activities of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all kitchen colleagues; monitors these tasks and team member schedules, including developing new products f menus on a rotating basis. Responsible for scheduling and labor management for all kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in seasonal menu planning and updates as well as communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a part of Korman Communities, a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.

This position serves as a Sous Chef under the Head Chef for the principal with primary focus being in Washington, DC with up to 20% travel. In addition to routine regional travel, out of state travel to other residences or support of principal and oversees travel may be required from time to time. Working in close collaboration with the Head Chef and Executive Office, the primary responsibilities include meal preparation for Principals, extended Family and their guests. This position works closely with the Head Chef to develop menu plans, coordinate food preparation, shopping, and maintenance of the kitchen. Responsible for managing all aspects of the kitchen operations in absence of the Chef. Core Responsibilities: To perform this job successfully, an individual must be able to perform each responsibility satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the core responsibilities. Food Preparation Works with the Head Chef to create and prepare meals that cover a broad spectrum of individual taste for 2-20 people (occasional large parties up to 400). Collaborate with the Head Chef to carry out day-to-day responsibilities as well as planning for upcoming activities and events. Coordinates with the Head Chef, when dietary restrictions/ food preferences /allergens are presented by guests/principle Partners with the Head Chef for menu development, food preparation and cooking to ensure meal quality and customer satisfaction. Maintains an updated food preferences document and is responsible for communicating recipes and preferences to kitchen staff. Apply a variety of culinary concepts, practices, and procedures, and relies on extensive experience and judgment to plan and accomplish goals. Follows all safety and health rules for sanitary food handling and kitchen cleanliness. Assists in cleaning and organization of remote service kitchen(s). Assist in the furtherment of mignardies, confectionery, bread & dessert programs Service Hospitality mindset, responsible for crafting and executing the highest standards of meal and beverage table service for family and guests. Ensures service is consistent and aligned with family and guest preferences Possess excellent presentation and hospitality skills that can be adapted to the appropriate level for the occasion. Must be able to execute dinners of parties of 3 solo (full beverage service, meal service & clean up) Shopping Assists in the purchasing of food (menus, when possible, should be reflective of seasonality & regionality) Works with Head Chef to organize and stock kitchen. Collaborate with Head Chef for remote visits of principal Drives to store for food and supplies. Keeps all receipts and submit using company SOPS & good practices Other Develops and maintains appropriate stock rotation (perishable and non-perishable). In the absence of the Head Chef, leads and directs the kitchen operations which includes managing and overseeing kitchen contract staff. Assists Head Chef in the providing of weekend services if/when requested by the principal. Performs a variety of tasks as required. Assist in/ perform dinner service when required Budget Responsibilities: May be asked to provide insight or collect information for budget activities. Education: Bachelor's degree in related field or an equivalent combination of education and experience. Experience: 4+ years of culinary related experience, preferably in a commercial kitchen. Knowledge of Safe Food Handling practices. Basic understanding of wine, and the ability to taste and pair wines. Proficiency using the Internet for research. Knowledge of Microsoft Office, preferred. Proven safe driving record and possess or be able to secure a valid driver's license immediately upon hire for occasional work-related errands. Skills and Abilities: Must be able to work collegially and collaboratively. Commitment to superior service. Creative problem-solver. Reliable, trustworthy, conscientious. Ability to maintain confidentiality. Working Conditions: While performing the duties of this job, the employee is occasionally exposed to outdoor weather conditions, wet or humid conditions (non-weather), work near moving mechanical parts, and risk of electrical shock. The noise level in the work environment is usually moderate. Physical Demands: Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Frequently required to stand; walk; sit; talk; hear; use hands/manual dexterity, and fingers to handle or touch/sense, and reach and stretch with hands and arms. Specific vision abilities required by this job include close vision, distance vision, night vision, color vision, peripheral vision, depth perception and ability to adjust focus. May be required to climb or balance, crouch, squat, kneel, stoop or crawl. Required to have a sense of taste and smell. Travel Requirements: Domestic and International travel may be required. Must have the ability to obtain and maintain international travel documents such as a US passport or other equivalent documents. Coordinates and oversees the initial procurement & sourcing of products for remote estate visits. Leads kitchen production for principle's return (sandwiches, snacks, etc.) when Head Chef is Traveling so there is no interruption in service. Expected Hours of Work: This position requires the availability to work evenings, weekends and holidays. COMPENSATION AND BENEFITS Hourly contract rate range of $50.00 to $58.00 based on experience and qualifications, as well as geographical market and business considerations. Your well-being is important to Wimmer Solutions. All regular, full-time employees working a minimum of 30 hours per week are eligible to participate in the benefits plan. Outside of offering excellent medical, dental, and vision benefits, we also offer the following: Paid time off and holidays 401k & company match Flexible Health Care, Dependent Care, and Commuter Spending Accounts Employee Assistance Program Life & Accidental Death and Dismemberment Insurance Short and Long-Term Disability Payroll advance program, Charitable donation match, Athletic event sponsorship, Referral reward program, and more… MORE ABOUT WIMMER SOLUTIONS Wimmer Solutions is proud to be an equal-opportunity employer. All applicants will be considered for employment regardless of race, color, religion or belief, age, gender identity, sexual orientation, national origin, parental status, veteran, or disability status. Wimmer Solutions is committed to achieving a diverse employee network through all aspects of the hiring process and we welcome all applicants.

Our client, a well-known hospitality group is seeking a talented Executive Sushi Chef to join their team in Washington, DC. The successful candidate will be responsible for preparing and serving Omakase dishes with the finest seasonal ingredients, expert culinary techniques, and the art of Japanese cuisine. Responsibilities: Prepare sushi, sashimi, and other traditional Japanese dishes with precision, using techniques such as knife skills, rice preparation, and fish cutting. Ensure all ingredients are prepared and presented at their peak freshness. Source and select premium seafood, meats, vegetables, and condiments. Serve as the main point of contact for customers at the Omakase bar or dining area, explaining each dish with knowledge and enthusiasm. Create a memorable dining experience by engaging with guests, answering questions, and ensuring satisfaction. Maintain the highest standards of food quality, safety, and hygiene in accordance with local health regulations. Ensure all dishes are meticulously plated, garnishes, and presented. Work closely with kitchen staff, Sous Chefs, and FOH staff to ensure smooth service Train junior chefs or kitchen assistants on Omakase preparation and techniques. Oversee the inventory of ingredients, ensuring fresh stock is always available. Ensure proper storage of seafood, meats, and other ingredients to preserve freshness and quality. Qualifications: Proven experience as an Omakase Chef or similar role in high-end Japanese cuisine, particularly sushi and sashimi. Expertise in Japanese culinary techniques, including sushi preparation, knife skills, and food presentation. Experience working in a fine-dining, Michelin-starred environment. Ability to work under pressure in a fast-paced environment while maintaining high standards of quality. Excellent communication skills and the ability to interact with guests in an engaging and friendly manner. Ability to work in a team and lead by example. If this sounds like a fit, please submit your resume for consideration! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

The Sous Chef will be responsible for the day-to-day management of the Foods Department. Assists the Kitchen Management team by sharing responsibilities such as: opening, closing, and taking inventories. Other responsibilities include, but not limited to: RESPONSIBILITIES Assists the Executive Chef in maintaining the highest quality standards. Manages the food production ensuring that food is prepared in an organized, efficient, and timely manner. Meets all established food preparation deadlines through effective management of staff within the department. Utilizes high sanitation standards and monitors the overall cleanliness of the department ensuring the entire staff practices safe and sanitary food handling procedures. Responsible for training staff and on-the-job instructions. Maintains recipe standards to ensure that the food produced is consistently good and to specification. Ensures that food is fresh, properly seasoned and attractively displayed. Responsible for quality assurance of all foods produced by the department, must be especially attentive to the look, color, texture, and taste, generating a consistent product every time. Responsible for adequate staff scheduling to meet workload requirements. Monitors staff productivity to maximize efficiency in order to meet budgetary guidelines set by management. Maintains food costs that have been predetermined by management and assists with inventory control. Compiles, organizes, and distributes food orders and labels as necessary for Foods Departments' daily production. Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business”. QUALIFICATIONS: BS degree in culinary science or related certificate would be a plus. 2+ years of experience as a Sous Chef is required. Understanding of various cooking methods, ingredients, equipment, and procedures a must. Excellent record of kitchen and staff management required. Accuracy and speed in handling emergency situations and providing solutions is needed. Familiarity with industry's best practices is desired. Working knowledge of various computer software programs (MS Office, etc.) is needed. BENEFITS: Health insurance Dental Insurance Vision Insurance Short and Long-Term Disability Life insurance Paid time off 401K Retirement Plan

Are you a dynamic and creative leader, passionate about creating exceptional food and beverage experiences? We are looking for an innovative Food and Beverage Manager to join our Viceroy Washington D.C. team to enhance our guests' dining experiences. If you thrive in a fast-paced, collaborative environment and possess operational excellence and creative flair, we don't want you to miss out on this great opportunity. We can't wait to hear from you! Responsibilities Oversee all aspects of the daily operation of the outlet. Supervise outlet personnel. Respond to guest complaints on time. Work with other F&B managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Assist in coordinating and monitoring all phases of Loss Prevention in the outlet. Prepare and submit required reports on time. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, and quarterly action plans. Previous Hotel experience preferred. Previous banquet experience preferred. Previous restaurant management experience required. Knowledge of computer programs, math skills as well as basic budgetary and inventory capabilities required. Monitor the quality of service in the F&B outlet. Assist in menu planning and preparation. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Be visible on the floor and assist staff as needed during each meal period. Conduct staff performance reviews under Viceroy Hotel standards. Ensure the training of employees on SOP's and technical job tasks. Be involved in and/or conduct departmental and hotel training. Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. Complete tip reporting. Understand, implement, and monitor corporate promotions in the outlet (if applicable), including buffet and three-meal concept standards. Ensure overall guest satisfaction. Qualifications: Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner. Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. The length of time of these tasks may vary from day to day and task to task. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to lift at least 30 lbs. on a regular and continuing basis. Must be able to lift trays of food or food items weighing up to 30 lbs. frequently. Must be able to push and pull carts and equipment up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner. Attend all hotel-required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Viceroy Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Licenses or Certificates: TIPS, ABRA, and SERV Safe certified required. Maintain high standards of personal appearance and grooming. Comply with Viceroy Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Always maintain a warm and friendly demeanor. Anticipated Salary Range: $70,000-80,000 annually

St. Vincent De Paul of Baltimore has mandated COVID-19 and influenza vaccines, as applicable. Exceptions to the COVID and flu vaccine requirements may be provided to individuals for religious beliefs or medical reasons. Requests for an exception must be submitted to SVDP Human Resources Department for consideration. ABOUT US Join the St. Vincent de Paul Team, where what you do is much more than just a job-it's a cause. Our staff members are true partners in our mission to help those impacted by poverty achieve their full potential. Their job satisfaction comes from knowing that their work each day has a positive impact on people's lives. If you are the type of person who is excited and motivated by the idea of doing good for others, and our community, come join us! We are looking for high-energy staff members willing to share a commitment for our cause in a workplace filled with other caring people. We offer you a competitive salary, generous benefits, a culture where learning and growth is encouraged, a workplace where employees are highly valued and, most of all, an opportunity to be passionate about what you do every day. We are continuing to grow our organization and have many opportunities to be a part of our culture and make an impact within the community! SUMMARY Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Responsible for supervising the preparation of meals in a timely, accurate, and safe manner and cleanliness of the facility. PRIMARY DUTIES Ensures a positive, efficient, and orderly work environment, timely delivery of food to customers, and a quality product. Performs regular menu planning, working collaboratively with the culinary team. Prepares and adheres to daily production sheets. Implement and ensure maintenance of HACCP plan. Ensure that inventory levels are maintained with reference to cost control and proper rotation to ensure compliance with budget objectives and production requirements. Develops a working relationship with vendors to ensure on time deliveries and freshness of product. Utilize our food production system (Chef Tec) to develop standardize production recipes to ensure consistent quality with reference to standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Maintain monthly cost-benefit analysis of our menus. Develops and implements schedules (e.g. production, cleaning, etc.) for the purpose of ensuring efficient and effective kitchen operations. Monitor taste and quality control of all food production. Directly supervises kitchen and packaging staff, providing ongoing training, direction, and coaching to improve performance. Verifies that the packing staff follow all their assigned duties according to the clients requests and orders. Utilize company production planning tools and resources to ensure facility accountability for production scheduling. SECONDARY DUTIES Responsible for the tracking and ordering of necessary supplies. Ensures that all kitchen staff maintain the necessary certifications. Works with the training chef to ensure alignment of the classroom and on-the-job experiences for the students at the training program. Stays current with food trends; understands and implements the expectations of the USDA and other agencies about food specifications including but not limited to portions size and types of foods served daily. Ensure compliance with all organization policies and procedures. Maintain compliance with all Federal, State and Local laws/regulations that affect operations and safety, while promoting safety policies and awareness. Attends and fully participates in all staff meetings and other internal meetings. Upholds vision, mission and values of St. Vincent de Paul of Baltimore. Assists with and attends special events help by St. Vincent de Paul Enterprises, as necessary. Supports a welcoming and positive environment for volunteers and works with them effectively. Other duties as required. QUALIFICATIONS Associate's Degree in Culinary Arts, required. 3 years of experience in a managerial role in large scale food service operations. Strong verbal and written communication skills. Strong leadership skills, and abilities including initiative, team building, customer service. planning, and organization. Strong computer skills. Ability to work a flexible schedule, including weekends. Valid Driver's License.

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Job Description STK Steakhouse is the global leader in Vibe Dining. With energetic, high-end restaurants and bars in cities like Las Vegas, New York, Miami, London, and many more we take pride in our ability to execute an unforgettable experience for our guests no matter the occasion! Apply now to join the world of VIBE DINING as a key part of the guest experience! We are always looking for individuals that are looking to Grow and Develop as new opportunities continue to be available in this expanding company. We strive for a premier culture that encompasses teamwork, collaboration, and values. There is a passion in everything we do, and we are looking for people with similar attributes. Get started on a career path as we are always looking for individuals that are looking to grow and develop as new opportunities continue to be available in this expanding company. This position comes with an experience based salary starting at $100k 25% of base salary in bonus opportunities 16k annually in monthly kicker bonus opportunities Comprehensive benefits 401k Employee Assistance Program Limitless growth opportunities POSITION SUMMARY: An Executive Chef with The ONE Group serves as the leader of all things culinary with an emphasis on table touching, marketing initiatives, and media appearances. This position is also responsible for cost controls as they pertain to payroll, food costs, production and inventory. DUTIES AND RESPONSIBILITIES: · Responsible for Executing and carrying out requests and orders without questioning. · Ability to execute all positions on the line and help line staff when they get behind. · Execute and oversee the production of all menu items. · Complete understanding of work safety and emergency procedures. · Expedite orders correctly and efficiently to ensure smooth kitchen flow. · Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides. · Ensure all reach-ins and walk-ins are locked. · Work closely with Events Department to keep the menu updated to current restaurant menu trends. · Perform line checks to include temperature checks of all refrigeration, rotation and dating of all foods, proper prep(taste), freshness and specials completed for the nights service. · Check reservations and all V.I.P.S. for the night’s service, communicate and show all specials to the servers at the daily staff meeting. · Create and execute daily specials. · Implement closing duties for the runners, stewards, line/pantry cooks and ensure all duties are being completed. · Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends, coach and train the staff to THE ONE GROUP brand of food. · Possess good math and English skills for calculating, communicating, writing requisitions/ completing food inventories and for retrieving information as needed. · Work closely with staff to ensure that their respective jobs are being executed as per company guidelines. · Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen. · Attend all weekly management meetings and corporate meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise. · Coordinate the ordering of items with the purchaser on a daily basis. · Create weekly employee schedule. · Prevent breakage by monitoring kitchen crew. · Inspire and motivate kitchen staff The company offer the following Insurance benefits to all full time and variable benefit eligible employees (waiting period applies) • Medical • Dental • Vision • Group Life and Disability • Group Accident Insurance • Group Hospital Indemnity Insurance • Group Critical Illness Insurance The company offer the following benefits to all employees regardless of position or status • Employee Assistance Program (EAP) • Dependent Care Benefit • Employee Dining Discounts and/or complementary meals onsite • Traditional and Roth 401K Plan • Paid Time Off We use eVerify to confirm U.S. Employment eligibility.

Job Description Levy Sector Salary: 90,000 -110,000 Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary It’s all about the food. The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader. A great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution. Detailed Responsibilities * Proactively coaching and motivating team members to deliver their best * Identifying opportunities and driving improvements in both the food and financial performance * Overseeing all aspects of a safe and sanitary culinary department * Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests * Building and developing the on-site culinary team * Working closely with the regional and Home Office culinary teams to continually evolve the food experience for guests * Support efforts to drive revenue by participating in social media activities * Overseeing equipment maintenance routines * Ensuring the creation of appropriate par levels in line with sales forecasts * Creating and distributing team members schedules in line with revenue forecasts * Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity * Creation of menu build diagrams * Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing * Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control * Creation of customized group sales/event menus in partnership with the sales teams * Setting standards for chef table setups * Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production. * Delivering training and coaching to team members on both the menu and general culinary skills * Management of team member breaks to ensure the well-being of all team members * Attending location management team meetings to maintain and build collaboration with other departments * Delivery of pre-shift meetings to set the tone for events * Conducting progressive discipline with team members to address any issues in relation to performance * Completing onboarding and orientation for new members of the culinary team * Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures * Responding to emails/phone calls and other communication in a timely manner * Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines * Partnering with the purchasing and operations teams to identify and proactively prevent loss of product * Partnering with other departments and the regional team on community outreach programs * Managing support travel by team members for other locations * Management of culinary department budget * Other duties as assigned Skills and Experience * 5+ leadership experience in a culinary leadership position * Ability to taste and evaluate food and beverage products * A culinary degree is preferred * High level of computer literacy * Understanding of financial concepts * Passion for hospitality, food, and retail * Excellent interpersonal and stakeholder management skills * Experience in the use of social media is preferred Curious about Life at Levy? Check it out: Levy Culture Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, 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. At Levy, team = family. And we’ll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan 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) Levy maintains a drug-free workplace. 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: 1371378 Levy Sector [[Cust_clntAcName]] Morline Lynton [[req_classification]]

** Personal Chef Wanted - Part-Time In Georgetown** * Personal Chef Wanted - Part-Time In Georgetown

Location NW Education Requirements No Education requirement Experience Requirements 4+ years **Description** A wonderful new family in DC is looking to hire a professional and dedicated Private Chef to create healthy, flavorful, and nutritionally-balanced meals for their small family. The ideal candidate will be responsible for grocery shopping, meal planning, meal prep, and cooking meals that align with the family's dietary preferences and needs. As the baby grows, the chef will also prepare healthy meals for the child. **Qualifications** Minimum 5-years Professional experience required - some of which must be In-home/Private Chef experience Culinary training and credentials preferred Highly organized and professional demeanor Good communication skills Comfortable working in a home setting and around children **Why Work With Us** * Free for Job Seekers * Highest Paying Jobs * Benefits * Ongoing Training & Support * Community

Job Description Applicants regularly tell us, “I didn’t believe this was a real job,” but ask our chefs – we do it better. We’ll give *you* references! Tiny Spoon Chef is expanding again! Are you looking for a unique way to cook for a living and still have a life, too? Tiny Spoon Chef is accepting applications for a dynamic and fun position full of self-driven, creative, and fast-paced cooking all around the Washington DC area. Work with the best team who are always looking for new ways to grow. What's a typical day? Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. This job opportunity is a full-time position primarily scheduled from Monday to Friday, but there may be occasional night or weekend events at your discretion. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available, and after one year, employees can enroll in a 401k plan with a match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification, State-specific Allergen, and a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. A cover letter is highly encouraged. Job Type: Full-time Pay: $24.00-$27.00 per hour Schedule: 10-hour shift 8-hour shift Day shift Monday to Friday Supplemental pay types: Bonus pay Requirements Culinary experience: 4 years (Preferred) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k Matching Short & Long Term Disability Health & Dental Insurance Life Insurance Paid Time Off Profit Sharing

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: ● a minimum of 5 years' experience cooking in scratch restaurant kitchens ● a culinary degree is preferred, but comparable experience can substitute ● a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others ● a reliable vehicle that you do not share ● a smart phone with a data plan and comfortable with technology ● responsible attitude and good communication skills Starting pay at $25/hour, advancing to automatic raise to $26/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Tags Professional Chef (Full-Time) A trusted community of Private Clients and Professional Chefs focused on fresh food, elite service & humanity through innovation and technology. We are looking for highly trained professional Chefs, preferably with backgrounds in nutrition, health and wellness. This Chef Partner must be able to pass a full background check & screening following NDA and service contract. Please respond with the following information: Full Name, Email & Contact Information -Resume, Experience, Cuisine Speciality -Education/Training (Traditional & Non- Traditional) -ServeSafe Certificate -Insurance (if not insured, options for coverage will be provided) -up to 10 Pictures of your best work -3 Professional References * Menu Planning with ( Client and Nutrtionist) * Grocery shopping 1-2 times per week * Preparing all meals fresh in-home at Clients Residence * Full kitchen clean up after every meal * Taking out all kitchen trash after every meal/daily * Keeping fridge and pantry stocked with snacks and beverages (depends on Clients preferences) * 100% open communication & feedback * On-time Meal Times according to Clients Schedule * Company Car with Day to Day upkeep (if applies) Minimum Qualifications: 7 Years Proven work experience as a Chef or Cook * Hands-on experience with various kitchen equipment * Advanced knowledge of culinary, baking, and pastry techniques * Leadership skills * Ability to remain calm and undertake multiple tasks * Excellent time management abilities * Up-to-date knowledge of cooking techniques and recipes * Familiarity with sanitation regulations * A culinary Diploma is encouraged, but not mandatory. Talents and Skills: Superb client relationship management and strong interpersonal skills. * Ability to provide leadership and professionalism on behalf of Company. * Ability to deliver on-time meals and provide an exceptional client-focused solutions experience based on client needs. * Ability to manage multiple requests at a time while paying strict attention to dietary needs and overall health and wellness goals. * Time management skills are critical. * Ability to understand high-level client goals and how they translate into opportunities to exchange their meal experience. * A commitment to understanding plate presentation, concepts, and creativity produce an exceptional dining experience. * Superior verbal and written communication skills and an ability to communicate effectively with clients. * Strong passion for leveraging technology with relentless attention to detail and dedication to exceeding client expectations. * Ability to work in a high-energy and fast-paced environment. You have the freedom to build your schedule with your clientele! We thrive in creativity and freedom! * We keep up with the latest technologies to advance food artistry. * We believe in and prioritize people, family and embrace diversity in cuisine cultures. * Please Submit all Resume items To: ****************** We are a trusted community of Private Clients and Professional Chefs committed to delivering fresh food, , and a touch of humanity through innovation and technology. Our mission is to create unforgettable dining experiences by blending culinary excellence with personalized service, ensuring every meal is an event to remember. We pride ourselves on fostering a supportive environment where creativity, professionalism, and passion for food thrive. We are seeking a dedicated, talented, and innovative Professional Chef to join our team full-time. The ideal candidate will have a strong background in diverse culinary techniques and a passion for creating exceptional dishes using fresh, high-quality ingredients. You should be able to adapt to various client preferences and dietary requirements while maintaining the highest standards of taste and presentation. You will work closely with private clients to design customized menus, manage kitchen operations, and ensure that every meal meets our elite service standards. Excellent communication and interpersonal skills are essential, as you will be interacting directly with clients to understand their needs and exceed their expectations. We value chefs who are not only skilled in the kitchen but also embody our commitment to humanity, innovation, and technology. If you are a creative culinary professional eager to be part of a dynamic and forward-thinking community, we would love to hear from you. Join us in our journey to elevate the private dining experience to new heights. Hi, I have developed an Android application providing professional chefs with a comprehensive set of timers. The application was written in conjunction with my brother who is a professional chef. We love it and hope you will too. However there is a problem... Google requires me to have 20... Family-Friendly, Alcohol-Free Restaurant. Head Chef Wanted - Tbilisi's New Family-Friendly Grillhouse Highlight in the Making! We are seeking an experienced and visionary Head Chef to help shape our upscale, family-friendly grillhouse concept in Tbilisi from the ground up. The restaurant is... Hi! I have an 8 year experience as a chef. I studied in culinary school for 2 years and progressed from commis chef to sous chef level over in time. I love cooking and working in a fast-paced environment. I worked so hard in my entire career, learning all the time as I go and doing very long... Hi everyone, I work as a personal chef, I go to clients homes to cook or in my kitchen and just deliver. However, I recently thought to myself, I don't want to do it alone... I want to bring in other professional chefs and at least 1 Nutritionist/dietitian to work with me. So in a case where... A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!

Job Description Levy Sector Salary: Other Forms of Compensation: Pay Grade: 15 Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary It’s all about the food. The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader. A great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution. Detailed Responsibilities * Proactively coaching and motivating team members to deliver their best * Identifying opportunities and driving improvements in both the food and financial performance * Overseeing all aspects of a safe and sanitary culinary department * Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests * Building and developing the on-site culinary team * Working closely with the regional and Home Office culinary teams to continually evolve the food experience for guests * Support efforts to drive revenue by participating in social media activities * Overseeing equipment maintenance routines * Ensuring the creation of appropriate par levels in line with sales forecasts * Creating and distributing team members schedules in line with revenue forecasts * Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity * Creation of menu build diagrams * Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing * Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control * Creation of customized group sales/event menus in partnership with the sales teams * Setting standards for chef table setups * Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production. * Delivering training and coaching to team members on both the menu and general culinary skills * Management of team member breaks to ensure the well-being of all team members * Attending location management team meetings to maintain and build collaboration with other departments * Delivery of pre-shift meetings to set the tone for events * Conducting progressive discipline with team members to address any issues in relation to performance * Completing onboarding and orientation for new members of the culinary team * Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures * Responding to emails/phone calls and other communication in a timely manner * Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines * Partnering with the purchasing and operations teams to identify and proactively prevent loss of product * Partnering with other departments and the regional team on community outreach programs * Managing support travel by team members for other locations * Management of culinary department budget * Other duties as assigned Job Requirements * 5+ leadership experience in a culinary leadership position * Ability to taste and evaluate food and beverage products * A culinary degree is preferred * High level of computer literacy * Understanding of financial concepts * Passion for hospitality, food, and retail * Excellent interpersonal and stakeholder management skills * Experience in the use of social media is preferred Curious about Life at Levy? Check it out: Levy Culture Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, 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. At Levy, team = family. And we’ll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan 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) Levy maintains a drug-free workplace. 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: 1375446 Levy Sector [[Cust_clntAcName]] DEMETRA KITTLES ROBERTS [[req_classification]]

Incredible Full Time Private Chef opportunity. This dynamic family of four in McLean VA is looking to hire a professional, experienced, and discreet private chef to prepare and serve lunch and dinner for them and their household staff. Weekly, the family also hosts a salon at their home that you will be responsible for creating and preparing. Key responsibilities for the role include daily food and beverage shopping to accommodate daily meals, breakfast prep for the following day, and salons/events; setting the table for lunch and dinner service, emptying the dishwasher the day after salon events, restocking the fridges. **Qualifications** Minimum 5-10 years professional culinary experience required; minimum 5 years of in-home experience Culinary training and credentials preferred Highly organized and professional demeanor Good communication skills Comfortable working in a home setting and around children **Why Work With Us** * Free for Job Seekers * Highest Paying Jobs * Benefits * Ongoing Training & Support * Community

**On-site** Personal Chef- ML Full time Chevy Chase, Maryland, United States Chevy Chase, Maryland, United States **Description** Applicants regularly tell us, “I didn't believe this was a real job,” but ask our chefs - we do it better. We'll give *you* references! Tiny Spoon Chef is expanding again! This job opportunity is a full-time position primarily scheduled from Monday to Friday, but there may be occasional night or weekend events. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available, and after one year, employees can enroll in a 401k plan with a match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification, State-specific Allergen, and a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. A cover letter is highly encouraged. Job Type: Full-time Pay: $24.00-$27.00 Schedule: * 10-hour shift * 8-hour shift * Day shift * Monday to Friday Supplemental pay types: * Bonus pay **Requirements** * Culinary experience: 4 years (Preferred) * Cooking: 4 years (Required) **Benefits** * Retirement Plan (401k) * 401k Matching * Short & Long Term Disability * Health & Dental Insurance - Options of single, single plus one, family * Life Insurance * Paid Time Off * Profit Sharing