Executive chef jobs in Grand Island, NE

Job Details Omaha AA - Omaha, NE Full Time $65000.00 - $80000.00 Salary/year Open AvailabilityDescription Ancho & Agave is seeking a motivated, creative, and reliable Executive Chef to help us create the ultimate dining experience for our guests. If you have a passion for the culinary arts and possess great leadership skills, we want YOU! Qualified candidates will be driven to succeed, possess excellent multitasking, interpersonal and communication skills with the desire to develop people and culture while having a strong culinary background and a passion for food and the guest experience. This is a working Chef position. Executive Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing the daily operations of the restaurant's kitchen, interviewing & hiring kitchen staff, supervising all kitchen staff, training and upholding standards for food preparation and plating, training and enforcing food safety & sanitation, training & enforcing workplace safety, scheduling and directing kitchen facility & equipment maintenance, creating work schedules, controlling operational costs, monitoring inventory, purchasing supplies and food from approved vendors, and appraising staff performance. Executive Chef Skills & Qualifications: Minimum 3 years of experience as an Executive Chef in a fullservice, highvolume restaurant. Current Food Safety and Sanitation certification. Advanced culinary skills including food preparation and cooking best practices. Strong knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership and coaching skills with ability to motivate employees and obtain positive results. Excellent time management, organizational, decisionmaking, and problemsolving skills. Ability to create and maintain vendor relationships for effective partnerships. Ability to work in a fastpaced environment and handle multiple tasks simultaneously to deliver ontime results. Must be able to travel away from home for 3545 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & latenight work shifts, to match operational needs. Ability to work 4555 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Executive Chef Employment Benefits: Competitive Salary ($65,000 - $80,000 per year, based on experience) Performance based Bonus Program (Up to $12,500 annually in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Relocation assistance Ancho & Agave was born out of a flavor-obsessed craving for fresh, delicious Mexican food with a side of fun. We're more than just tacos, amigos and tequila … we're the champions of bringing together quality ingredients, refreshing beverages and good times for a crave-worthy experience in a casual setting. Ancho & Agave is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law.

Job Description Pay Grade: 15 Salary: $75,000 - $80,000 Other Forms of Compensation: 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. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. 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 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: 1483267 CCL Hospitality Group Caitlin Pham [[req_classification]]

Executive Sous Chef Salary Range: $55,000 $65,000 (based on experience) We re looking for an Executive Sous Chef who s passionate about food, teamwork, and leadership. In this role, you ll partner closely with the Executive Chef to oversee daily kitchen operations, lead and support the BOH team, and help deliver exceptional dining experiences. This is a great opportunity for someone ready to take the next step in their culinary career and be part of a creative, high-energy restaurant group that values both excellence and balance. What We Offer $55,000 $65,000 annual salary (based on experience) Quarterly bonus opportunities Health, dental, vision, and HSA options Paid time off 50% dining discount at all Flagship Restaurant Group locations Comprehensive management training programs and growth opportunities What You ll Do Lead and inspire the kitchen team alongside the Executive Chef, creating a positive, professional, and collaborative work environment. Oversee daily BOH operations, including prep, production, and service. Maintain high standards for food quality, presentation, and consistency. Support menu development and help manage inventory, purchasing, and cost control. Champion food safety and sanitation practices, ensuring a clean and compliant kitchen. Communicate effectively with team members and management to keep everything running smoothly. What We re Looking For 3+ years of high-volume kitchen experience, with at least 1 2 years in a leadership role. A culinary degree is a plus, though a proven track record of hands-on experience and leadership is equally valued. Solid understanding of kitchen management from ordering and scheduling to training and performance. Familiarity with restaurant management systems (experience with Compeat Advantage is a plus). Strong organizational and communication skills with a calm, focused presence in fast-paced environments. Eligibility to work in the U.S. and willingness to complete a background check upon request. Why join Flagship Restaurant Group? Flagship Restaurant Group is an ever-evolving fast growing company empowering our people to follow their passion in the hospitality industry with plenty of advancement opportunities Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience We provide a comprehensive training program in a fun, exciting environment where you ll thrive Delicious dining discounts you can share with friends and family at all our locations After one year and a minimum of 30 hours per week worked, you re eligible to enroll in medical and dental benefits We create excitement around our team member s milestones and achievements At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientation, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion. Flagship Restaurant Group may conduct a background check as part of the hiring process, in accordance with applicable laws. We also believe in second chances a prior conviction does not automatically disqualify you from employment. All applicants are evaluated based on their qualifications, experience, and overall fit for the role. Flagship Restaurant Group is an Equal Opportunity Employer Flagship Restaurant Group participates in the E-Verify program Learn more about us! flagshiprestaurantgroup.com

This position is responsible for directing and overseeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance of culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and ongoing quality assurance processes and systems. Responsibilities Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for a variety of venues including main dining rooms, room service, banquets, catering, themed/special events, and employee meals. Formulates and implements procedural guidelines, policies, and standards on the overall food operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses cost controls. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes. Collaborates with Purchasing in identifying and sourcing required products. Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties. Guides and supports the culinary team in the implementation and adherence of company standards, processes, and systems. Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction. In partnership with the Director of Food & Beverage and Food & Beverage Manager develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys. Qualifications Prior experience as an Executive Chef in both the restaurant and the banquet/catering operations is a must Excellent verbal and written communication skills. Possess strength in training and team building programs. Ability to multi-task and execute multiple events. Must have a minimum of 4 years of Executive Chef background, knowledge, and ability to implement such standards. Must have experience in the process of creating and implementing successful new concepts. #Magnolia#Li-Onsite

Executive Chef Needed in Omaha, Nebraska Upscale Casual Pay up to 80k Our company is searching for an Executive Chef that loves keeping it fresh and has a desire to mentor others! We encourage our culinary staff members to challenge their potential and create brand excitement through creativity. Apply now in Omaha, Nebraska! born out of a flavor-obsessed craving for fresh, delicious Mexican food with a side of fun. We're more than just tacos, amigos and tequila. We're the champions of bringing together quality ingredients, refreshing beverages and good times for a crave-worthy experience in a casual setting. We welcome you to experience Ancho & Agave as you are; there are no white tablecloths at this taco joint! If you are searching for a Executive Chef position to show off your strengths and progress your hospitality career in the Omaha, Nebraska area, apply today! Title of Position: Executive Chef Job Description: The Executive Chef will be responsible for the culinary staff by ensuring all personnel is adhering to all safety, security and health regulations, maintaining absolute cleanliness and providing exceptional dishes to guests. Our company will ensure that the Executive Chef has the right tools to develop his/her career to become proficient in skills such as product ordering, inventory control and scheduling. The Executive Chef will maintain a professional atmosphere and an open line of communication to ensure culinary staff concerns are dealt with appropriately. Benefits: Competitive Compensation Medical, Dental & Vision Insurance Paid Sick Days/ Paid Vacation Long Term Disability Advancement Opportunities Qualifications: The Executive Chef must have high volume kitchen management experience of 3+ years The Executive Chef must have a proven track record in assisting the company in the achievement of solid financial results The Executive Chef must live by a guest-oriented philosophy and show honesty and integrity in all things The Executive Chef may be required to work nights/weekends/holidays If you would like to be considered for this position, email your resume to *****************************

Job Description Minervas Restaurant and Bar | Arrowwood Resort and Conference Center -Regency Hotel MGMT offers competitive pay, 401k matching, PTO, and bonuses! Join our team and love your job! Bonuses Include - revenue , food cost and time of service incentives. Executive Chef Duties include: - working hands-on with staff, cooking in the restaurant and BQT kitchens daily - Proper Purchasing and Food Production Management and Practices - assist shift supervisors in maintaining a well-trained and efficient staff - assist in organizing/controlling how food is stored and prepared Success in our kitchen will result in a kitchen staff who deliver quality, timely food to ensure that all customers are satisfied and that company goals are being met. Regency Hotel MGMT offers competitive pay, 401k matching, PTO, and bonuses! Join our team and love your job! #hc66842

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

About Us: Ember & Oak is breaking ground for a brand new 6500 sq. ft. restaurant and event space located on the historic Katy Golf Club premises in Parsons, KS. As new owners of The Katy Golf Club, Tank Connection decided to invest in the community by creating a new venue earmarked to celebrate its grand opening in August/September 2026 to coincide with The Katy Golf Club being open to the public for 100 years. The new facility will house a full-service restaurant, bar, and event space geared to service golfers, local residents, and community visitors for standard lunch and dinner dining along with special events such as tournaments, weddings, and other community and corporate events. Our mission is to create an exceptional experience both on and off the course through quality food, friendly service, and memorable hospitality. We are seeking an experienced Executive Chef to lead our kitchen operations and bring fresh, creative ideas to our food and beverage program. This new position will have the distinct opportunity to get involved on the ground floor of what is destined to become the premier dining and activity spot in the area. Position Overview: The Executive Chef will be responsible for overseeing all culinary operations at Ember & Oak, including menu planning, food preparation, kitchen staff management, and ensuring the highest standards of quality, consistency, and safety. The ideal candidate is a hands-on leader who can balance the needs of both casual dining and event catering while maintaining efficiency and profitability. This new position will afford the opportunity to allow your creative passions in food preparation shine and will be involved heavily in creating the menu for the newest restaurant and event space in Southeast Kansas. Executive Chef Duties and Responsibilities: Develop a culinary plan to ensure quality satisfaction with both long- and short-term goals. Lead, train, and manage kitchen staff to deliver excellent food and service. Enhance food quality by creating standards for other kitchen staff members. Develop menus for the restaurant, bar, and special events that appeal to a wide range of guests. Create seasonal, monthly and annual menus. Prepare and oversee food production for daily service, golf tournaments, banquets, and community events. Manage food and labor costs, portion control, and inventory to achieve budget goals. Monitor prices set on a menu by overseeing and comparing it to the cost of inventory, food orders and supplies. Order supplies, work with vendors, and ensure accurate inventory management. Maintain a clean, safe, and compliant kitchen environment following all Kansas health regulations. Implement specials, promotions, and creative offerings to attract both golfers and local diners. Work with the Restaurant General Manager to ensure food, beverage, and labor budgets are maintained and monitored. Supervise daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks and Assistants. Ensure all kitchen equipment is running efficiently and arrange repairs or order new parts as required. Review operating costs of the kitchen operation to ensure food, equipment, and staffing budgets are not exceeded. Foster a positive, team-oriented work environment that supports staff growth and retention. Other duties as assigned. Executive Chef Education and Qualifications: 3-5 years of culinary management experience, preferably in a golf course, casual dining, or banquet setting. Culinary degree or equivalent professional experience preferred. Strong leadership, communication, and organizational skills. Experience managing both à la carte dining and banquet operations. Ability to work flexible hours, including evenings, weekends, and holidays as needed. Proven track record of managing costs while maintaining quality. Passion for food, hospitality, and community-driven service. Executive Chef Physical Requirements: While performing the duties of Executive Chef, the employee is regularly required to stand for extended periods of time; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The employee must regularly lift and/or move up to 40 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Executive Chef Work Environment: While performing the duties of Executive Chef, the employee is exposed to weather conditions prevalent at the time. The noise level in the work environment is usually moderate. Work involves exposure to hot surfaces and sharp utensils. Weekend, evening, and holiday availability required. Limitations and Disclaimer: The above is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform other job-related duties requested by their supervisor in compliance with Federal and State Laws. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis. REV-09/30/2025

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

Job Summary - Serve as “second-in-command” of the kitchen, assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Job Tasks 1. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes 2. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Consistently maintains standards of quality, cost, eye appeal and flavor of foods 6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef 9. Personally works in any station as assigned by the Executive Chef 10. Helps plan energy conservation procedures in the kitchen 11. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. 12. Consults with dining service personnel during daily line-ups 13. Assists in maintaining security of kitchen including equipment, food and supply inventories 14. Assists in food procurement, delivery, storage and issuing of food items 15. Expedites food orders during peak service hours 16. Supervises, trains and evaluates kitchen personnel 17. Coordinates buffet presentations 18. Inspects presentation of food items to insure that quality standards are met 19. Reports all member/guest complaints to the Chef and assists in resolving complaints 20. Monitors kitchen employees' time cards to ensure compliance with posted schedules

Job Details Kansas - Phi Gamma Delta - LAWRENCE, KS Kansas - Delta Delta Delta - LAWRENCE, KS $26.00 - $30.00 HourlyEXECUTIVE CHEF 2- Kansas University Greek House Chefs Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with other. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Property Description Join the passionate and dynamic team at The Scarlet, A Tribute Portfolio Hotel, where bold style and unforgettable experiences come together! Located in the heart of Lincoln, Nebraska, our boutique hotel is known for its unique design, vibrant atmosphere, and exceptional guest service. With thoughtfully designed guest rooms, creative dining at our signature restaurant, and inspiring event spaces, The Scarlet offers a one-of-a-kind environment where your talents can shine. We're looking for energetic, service-driven individuals who are ready to create memorable moments and grow their hospitality careers in a culture built on teamwork, creativity, and excellence. If you're passionate about delivering personalized service and thrive in an innovative, high-energy setting, The Scarlet is the perfect place to take your career to the next level. Apply today and be part of something extraordinary! Overview Are you a creative and dynamic Executive Chef looking for a new challenge? We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity to showcase your talent and lead a team in a beautiful and upscale environment. Qualifications 4+ years kitchen management experience 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Good working knowledge of sanitation standards and proper preparation and presentation of F&B Ability to understand financial goals and accomplish them Ability to communicate effectively with the public and other Team Members Proven ability to effectively lead and train a diverse workforce Willingness to set a high standard in the kitchen through leading by example Ability to stand for extended periods of time and lift up to 100 pounds Ability to work extended hours when business necessitates in humid and/or extreme temperatures Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. Salary Range Starting from USD $0.00/Yr.

Role OverviewBring your culinary creativity and leadership to Sodexo at the University of Nebraska at Kearney (UNK)! As an Executive Chef 3, you'll lead a talented culinary team in delivering exceptional dining experiences for students, faculty, and guests. If you're passionate about fresh, innovative menus and thrive in a collaborative, fast-paced environment, this is your chance to make an impact on campus dining. What You'll DoLead all culinary operations, including menu planning, production, and presentation. Ensure food quality, safety, and compliance with Sodexo standards and client expectations. Manage and mentor kitchen staff, fostering a culture of excellence and teamwork. Control food and labor costs while maintaining high standards of service and creativity. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience as an Executive Chef or in a similar leadership role. Strong culinary skills with a passion for innovation and quality. Ability to manage budgets, inventory, and operational efficiencies. Excellent leadership and communication skills to inspire and develop your team. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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: Chef Manager Location: Overland Park, KS Schedule: Full Time Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the campus General Manager and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager 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 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 Preferred Education and Experience: Culinary School certificate or degree Microsoft Office Suite Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification

Assist in the operation of assigned Food & Beverage outlets, which may include the following: Bakery, Banquet, Bingo Snack Bar, Buffet, Buffalo Grill, Team Member Dining Room (EDR), Steakhouse, and Stewarding. To include meal service, supervision of the staff, food & supply ordering, kitchen organization and efficiency. ESSENTIAL DUTIES AND Responsibilities: * Supervises the production of daily prepared items in the assigned Food & Beverage kitchens * Develops and maintains a positive work environment throughout assigned Food & Beverage areas * Communicates and works closely with front of the house and back of house management to ensure a quality Team Member-guest experience * Provides adequate training and tools for Team Members so they may effectively perform necessary job duties * Responsible for assisting with the hiring and development of personnel while ensuring an adequate level of labor is used to perform the required level of service * Understands and administers performance appraisals, sets performance expectations and provides coaching and operational support for Steakhouse kitchen staff * Meets the attendance guidelines as outlined in the Prairie Band Casino & Resort Team Member Handbook * Prepares various menu items and garnishes accordingly * Responsible for the efficient and economical utilization of all products and by-products to facilitate a lower food cost * Assists the Steakhouse Manager with specials of the day and banquet preparations * Inspects the following day's menus and writes out food requisitions for necessary food portions * Responsible for checking the methods of food preparation, sizes, portioning and garnishing of food * Assists in cooking and carving meats and difficult dishes during rush periods * Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same * Responsible for adhering to standard recipes * Other duties as assigned KNOWLEDGE, SKILLS, AND EXPERIENCE: Required * High School Graduate * Two years of Culinary Arts School or equivalent technical training in Food & Beverage * Five years of restaurant industry work, including three years progressive supervisory experience in food production in a gaming, hotel, or chain restaurant environment with P&L responsibilities * Budget and P&L knowledge and experience * Familiarity with Microsoft Office products and basic office equipment * Knowledge of food and labor costs * Must demonstrate strong verbal and written communication skills * Professional appearance as outlined in the Prairie Band Casino & Resort Team Member Handbook * Must be able to work independently and as a member of a team * A record of satisfactory performance and reliability in all prior and current employment PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: * Physically mobile with reasonable accommodations * Respond to visual and aural cues * Must be able to read, write, speak, and understand English * Operate in mentally and physically stressful situations, required * Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment Indian Preference Exercised Prairie Band Casino & Resort reserves the right to make changes to the above s whenever necessary. As part of Prairie Band Casino & Resort's hiring process, candidates will be required to go through a due diligence process to validate their application information and suitability, prior to an employment offer being extended. This process may include, but is not limited to: reviewing employment applications or resumes, performing pre-employment testing and background investigations, conducting interviews and reference checks, and checking licensing and certification. Assist in the operation of assigned Food & Beverage outlets, which may include the following: Bakery, Banquet, Bingo Snack Bar, Buffet, Buffalo Grill, Team Member Dining Room (EDR), Steakhouse, and Stewarding. To include meal service, supervision of the staff, food & supply ordering, kitchen organization and efficiency. ESSENTIAL DUTIES AND Responsibilities: * Supervises the production of daily prepared items in the assigned Food & Beverage kitchens * Develops and maintains a positive work environment throughout assigned Food & Beverage areas * Communicates and works closely with front of the house and back of house management to ensure a quality Team Member-guest experience * Provides adequate training and tools for Team Members so they may effectively perform necessary job duties * Responsible for assisting with the hiring and development of personnel while ensuring an adequate level of labor is used to perform the required level of service * Understands and administers performance appraisals, sets performance expectations and provides coaching and operational support for Steakhouse kitchen staff * Meets the attendance guidelines as outlined in the Prairie Band Casino & Resort Team Member Handbook * Prepares various menu items and garnishes accordingly * Responsible for the efficient and economical utilization of all products and by-products to facilitate a lower food cost * Assists the Steakhouse Manager with specials of the day and banquet preparations * Inspects the following day's menus and writes out food requisitions for necessary food portions * Responsible for checking the methods of food preparation, sizes, portioning and garnishing of food * Assists in cooking and carving meats and difficult dishes during rush periods * Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same * Responsible for adhering to standard recipes * Other duties as assigned KNOWLEDGE, SKILLS, AND EXPERIENCE: Required * High School Graduate * Two years of Culinary Arts School or equivalent technical training in Food & Beverage * Five years of restaurant industry work, including three years progressive supervisory experience in food production in a gaming, hotel, or chain restaurant environment with P&L responsibilities * Budget and P&L knowledge and experience * Familiarity with Microsoft Office products and basic office equipment * Knowledge of food and labor costs * Must demonstrate strong verbal and written communication skills * Professional appearance as outlined in the Prairie Band Casino & Resort Team Member Handbook * Must be able to work independently and as a member of a team * A record of satisfactory performance and reliability in all prior and current employment PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: * Physically mobile with reasonable accommodations * Respond to visual and aural cues * Must be able to read, write, speak, and understand English * Operate in mentally and physically stressful situations, required * Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment Indian Preference Exercised Prairie Band Casino & Resort reserves the right to make changes to the above job descriptions whenever necessary. As part of Prairie Band Casino & Resort's hiring process, candidates will be required to go through a due diligence process to validate their application information and suitability, prior to an employment offer being extended. This process may include, but is not limited to: reviewing employment applications or resumes, performing pre-employment testing and background investigations, conducting interviews and reference checks, and checking licensing and certification.

The Pump Kitchen Supervisor is responsible for planning, organizing, directing, and managing the staff and resources of the Pump & Pantry location to ensure efficient, high-quality, and profitable service of food across multiple brands, including P&P Food, Quiznos, Cinnabon, Little Caesar's, KKC and Scoops. Bosselman has many benefits to offer you that you will not find anywhere else like: Paid vacation 401K and matching contributions Health, dental and vision insurance Short and long term disability insurance Life insurance A clearly defined path for growth On-demand pay with PayActiv (access to earned but not yet paid wages) And much more! Bosselman offers on-demand pay (access to earned but not yet paid wages) through: Responsibilities Responsible for employee development and accountability. Addresses performance issues, manages corrective action to support team success and growth. Oversees food preparation and service for P&P Food, Quizno's, Cinnabon, Little Caesar's, KKC and Scoops, ensuring high-quality and consistent customer experiences across all brands. Oversees the cleanliness, organization and overall appearance of the kitchen, both internal and external, to ensure they meet company standards and are in proper working order. Regularly reports all maintenance, customer and personnel issue to upper management. Works with team members to prepare food items that are flavorful and popular with customers. Manages kitchen staff to ensure efficient supply provisioning and purchasing. Utilizes Date Code Genie data to help decide make quantities and time of execution with assistance from Kitchen and/or Store Manager. Ensures proper waste procedures are being followed utilizing Date Code Genie. Supervises portion control and food preparation to minimize waste. Conducts frequent checks to ensure consistent, high quality food preparation and service across all food service brands. Ensures all personnel are in proper uniform and maintain a neat and professional appearance in line with company standards. Ensures that all personnel are thoroughly trained on policies, procedures and expectations. Is proficient in the procedures for opening and closing the store, including completing all required paperwork and ensuring a smooth transition between shifts. Addresses and resolves complaints related to food quality and service for all brands. Responsible for compliance with sanitary food handling practices, overall cleanliness, and maintenance of the kitchen and dining areas. Adheres to all health and safety regulations and ensures safe working conditions at all times. Provides friendly, competent customer service across all food brands. Reports to work on time as scheduled, ensuring reliable attendance and commitment to the role. Reports to work as necessary when staffing shortages occur, ensuring the kitchen remains fully operational and customer service standards are maintained. Communicates appropriately with customers, providing friendly, competent and efficient service. Additional Job Duties: Assists in other duties as assigned. Supervisory Responsibilities: Directly supervise three or more employees. Qualifications Education and/or Experience (include certs or licenses needed): At least six months food handling or food service experience is required. Minimum Qualifications: Ability to read and follow product specifications. Positive, enthusiastic attitude. Flexibility and adaptability to change as needed. Strong communication skills. Professional appearance and attire. Availability to work holidays, weekends, and any other required shift(s). Reliable transportation and phone access. Ability to communicate in English, - IF APPLICABLE Friendly, courteous, and prompt customer service skills. Ability to work cooperatively with team members. Physical Requirements: The physical demands described here are representative of those that must be met by the Pump Kitchen Supervisor to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions, provided such accommodations do not create an undue hardship for the Company. The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl. Physical attendance at the primary work location is required.

Job Title: Full-Time Chef for Assisted Living Job Type: $19.00-$23.28 per hour (based upon experience). Opportunities for increases based upon certain certifications/education. About Us: At Hillcrest Silver Ridge, we pride ourselves on providing an exceptional living experience for our residents. Our commitment to delivering high-quality care is matched by our dedication to providing gourmet, nutritious meals that enhance the overall wellbeing of our residents. We are seeking a passionate Chef to join our culinary team and help elevate our dining services to the next level. Job Description: As a Part-Time Chef for our Assisted Living Community, you will be responsible for preparing and presenting high-quality meals that meet the dietary needs of our residents while ensuring an exquisite dining experience. You will contribute to kitchen operations and collaborate with the dietary team to create an unforgettable experience! Key Responsibilities: Prepare gourmet meals for residents, ensuring food is both nutritious and visually appealing. Ensure that meals meet the dietary requirements and preferences of residents, including any special dietary restrictions or health concerns. Maintain a clean, safe, and organized kitchen environment in accordance with health and safety standards. Ensure consistent quality and presentation of all dishes, creating an enjoyable and memorable dining experience. Collaborate with the management team to plan special events, themed dinners, and holiday celebrations. Stay current with trends in fine dining and culinary techniques to continuously improve offerings. Qualifications: Proven experience as a Fine Dining Chef or in a similar role, preferably in an upscale restaurant, hotel, or healthcare setting. Culinary degree or equivalent professional training a plus. Strong knowledge of fine dining techniques, food presentation, and ingredient pairing. Ability to adapt recipes and meals for specific dietary needs, such as low-sodium, gluten-free, diabetic, and texture-modified diets. Excellent communication and organizational skills. Ability to work well in a team and independently. Passion for creating exceptional dining experiences for aging adults. Knowledge of sanitation and food safety regulations. Why Join Us? Multiple health plans to choose from. A supportive, close-knit team environment. Opportunity to make a meaningful difference in the lives of residents through exceptional food and service. Professional development opportunities and a chance to be part of an innovative and forward-thinking team. If you have a passion for culinary excellence and want to work in a rewarding, dynamic environment, we encourage you to apply. Join us in providing our residents with an unforgettable fine dining experience every day!

PRN Cook/Chef - Day & Evening Shifts We're seeking a reliable, passionate Cook/Chef to prepare nutritious, delicious meals for our senior community on an as‑needed basis. You'll oversee all aspects of meal preparation and ensure dishes are tasty, well‑presented, and served with care. Flexible scheduling is available with both day and evening shifts. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Cooks meals according to established recipes and menus. * Assists Culinary Services Director in creating menus that meet the residents' nutritional needs and accommodates residents' food preferences. * Presents meals that are pleasing to the eye and palate. * Sets up kitchen and preps according to each day's menu, preps for next day. * Cleans dishes, floors, walls and kitchen equipment maintaining sanitary guidelines according to community's policies and procedures. * Maintains an organized, clean, and safe storeroom, coolers, and kitchen. * Assists in planning and cooking of special meals.. * Maintains proper temperatures of steam table, dishwasher, refrigerator and freezer. * Maintains confidentiality of residents' personal information in and out of the community and protects and supports residents' rights. * Maintains a professional appearance by wearing clean, pressed uniform and a demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests. * Maintains a positive customer service environment and practices honesty and integrity in all aspects of performance. * Ensures adequate daily coverage for meal service by communicating with the Culinary Services Director and/or Host/Hostess, to include taking resident orders for meals, providing drink refills according to residents' / guests' requests, assists with the cleaning, resetting and preparation of the dining room in-between mealtimes. * Performs all other duties as assigned or required. Managerial Breadth/Scope of Job There are no managerial duties for this position.

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 $21.42/hour, advancing to automatic raise to $22.42/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)