Executive chef jobs in Grand Rapids, MI - 38 jobs

Job Title: Executive Chef Reports To: Food and Beverage Director Summary: The Executive Chef is responsible for overseeing the daily operations of the kitchen. The primary goal is to lead and inspire kitchen staff in the creation of culinary excellence. The Executive Chef is responsible for designing menus, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity and stepping in to help wherever needed. Duties and Responsibilities: Hire and train staff to prepare and cook all menu items Monitor, coach and motivate kitchen staff Establish clear performance expectations and enforce best practices for safety and sanitation in the kitchen Complete necessary paperwork and communicate payroll, onboarding, termination and personnel changes to HR Conduct annual performance reviews Code invoices to the correct accounting code/department Create innovative recipes to regularly update menus and design plate presentation for dishes to match the theme of the restaurant Source unique local ingredients and evaluate pricing for maximum purchasing efficiency Organize budgets and finances for the kitchen Forecast and schedule labor to stay within established budget guidelines and minimize overtime Ensure efficient, cost-effective operation and profitability of food production Ensure that food products and presentation are of the highest quality and served in a timely manner Estimate food consumption, place and/or approve food and supply orders Inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary and in operating order Monitor holding and storage operations, stocking and food rotations to ensure food service standards are met Incorporate feedback from staff and guests to make improvements or resolve issues Prepares reports concerning food cost, payroll expenses, inventory and department expenses Assists in performing kitchen duties Stay up to date on industry trends and popular concepts Report to maintenance needed repairs or unsafe conditions Perform other duties as assigned Requirements: Must have a minimum of 5 years of culinary experience and/or a culinary degree Ability to stand for prolonged periods of time with or without accommodation Strong communication skills Must be Servsafe certified Skills and Abilities: Problem Solving - Identifies and resolves problems in a timely manner Reasoning - Uses reason and understanding when dealing with difficult situations Customer Service - Responds promptly to customer needs and solicits customer feedback Interpersonal Skills - Maintains confidentiality Teamwork - Contributes to building a positive team spirit Ethics - Treats people with respect Organizational Support - Follows policies and procedures Planning/Organizing - Uses time efficiently Professionalism - Reacts well under pressure and accepts responsibility for own actions Quality - Demonstrates accuracy and thoroughness. Applies feedback to improve performance Quantity - Completes work in timely manner Safety and Security - Observes safety and security procedures. Uses equipment and materials properly Adaptability - Adapts to changes in the work environment. Able to deal with frequent change, delays, or unexpected events Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Initiative - Asks for and offers help when needed Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk and reach with hands and arms. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. The employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. *These are the minimum requirements for effective job performance, these duties are subject to change based on the needs of the company

Job Description EXECUTIVE CHEF Grand Rapids, MI | Growing Restaurant Group About the Opportunity We are a growing restaurant group committed to bringing Bib Gourmand-level culinary excellence to the west side of Grand Rapids and beyond. We're seeking a highly skilled and passionate Executive Chef to lead our culinary operations, elevate our dining experience, and help shape our vision as we expand. About You You are a high-caliber chef with a proven track record in upscale dining environments. You have a passion for exceptional cuisine, a commitment to quality ingredients, and the leadership skills to build and inspire a culinary team. You understand what it takes to achieve and maintain Michelin/Bib Gourmand standards and are excited about the opportunity to make your mark on the Grand Rapids culinary scene. Key Responsibilities • Lead all culinary operations and kitchen management • Develop and execute innovative menus showcasing exceptional cuisine • Maintain Bib Gourmand-level food quality, presentation, and consistency • Manage food costs, inventory, and vendor relationships • Recruit, train, and develop kitchen staff • Ensure compliance with all food safety and sanitation standards • Collaborate with ownership and management team on concept development • Support restaurant expansion and growth initiatives Qualifications • 5+ years of Executive Chef experience in upscale/fine dining environments • Proven track record of culinary excellence and Michelin/Bib Gourmand-level standards • Strong leadership and team development skills • Expertise in menu development, food costing, and kitchen operations • Deep knowledge of current culinary trends and techniques • Excellent communication and collaboration abilities • Culinary degree or equivalent professional training preferred • ServSafe certified Compensation & Benefits • Competitive salary: based on experience • Performance-based bonus opportunities • Comprehensive benefits package • Opportunity to shape the culinary vision of a growing restaurant group • Professional development and growth opportunities • Creative freedom to innovate and elevate the dining experience If you're a passionate culinary leader ready to bring Bib Gourmand-level excellence to Grand Rapids and help build something extraordinary, we want to hear from you.

BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

IKUS Life Enrichment Services / Indian Trails Camp Camp & Respite Head Chef IKUS Life Enrichment Services/Indian Trails Camp is seeking a dedicated Camp & Head Respite Chef to lead our food service operations. Be part of a vibrant, inclusive camp community where your meals contribute to camper experience and well-being! This hands-on role is central to the camp community, overseeing menu planning, purchasing, meal preparation, safety, sanitation, and sustainability initiatives. You will provide nourishing meals that support the well-being of campers during the summer and weekend respite guests in the off-season. This is a full-time summer position, serving three meals daily, with additional respite weekends approximately twice per month during the off-season. The role offers potential growth opportunities in catering and program development and may expand into a year-round leadership position. Summary of Essential Job Functions Oversee daily operations of the camp food and dining services, coordinating activities between the kitchen and camp programs. Plan and prepare nutritionally balanced meals, snacks, and outdoor cooking programs. Ensure safe, efficient preparation and service of all meals, maintaining high food safety standards. Manage inventory, ordering, and maintenance of food, equipment, and supplies; ensure kitchen and facilities meet safety and sanitation regulations. Plan and operate the kitchen in a budget-conscious manner, ensuring cost efficiency while maintaining quality. Promote sustainable practices, including waste reduction, reuse, recycling, and composting. Partner with vendors and local farmers to secure quality products within budget. Monitor and train staff to meet OSHA and CMH food service standards. Provide supervision and support for a team of 3-4 staff of individuals with and without disabilities in program settings. Support a positive team culture and collaborate effectively with camp leadership and staff. Potential to develop and expand catering services, including marketing and community outreach, to make this a full-time year round role. Position Requirements Bachelor's degree in Management, Nutrition, Hospitality, or related field preferred, or 5+ years of successful kitchen management experience. Experience in institutional, large-scale, or catering food service; knowledge of ordering, inventory, budgeting, meal prep, serving, catering, and kitchen equipment. Experience preparing special dietary foods and knowledge of food safety standards (ME State Department of Health codes preferred). Proven ability to supervise staff, work independently, and collaborate effectively in a team. Strong written and verbal communication skills; able to resolve work challenges and communicate with parents about dietary needs. Experience with individuals with neurological, psychological, or physical disabilities preferred. Proficient in Microsoft Office and Google Docs; valid food service certifications (e.g., SERV Safe, CDM). Valid Michigan driver's license per IKUS policy. Physical ability to lift 50+ lbs and perform tasks while standing or walking for extended periods; ability to work in hot kitchens or outdoor cooking environments. Position Information: Job Type: Summer camp stipend, hourly respite weekends, hourly catering Pay: Summer Season: $800-$1,100/week (40-60 hours/week); housing options available Off-Season: Respite weekends, hourly events, and catering $21-$24/hour Benefits: Part-time: Sick time, 401(k) eligibility after specified period Potential full-time growth: Paid time off, sick time, holidays, health insurance, life insurance, disability, dental, and vision coverage Reports To: Camp Director and Executive Director Work Environment: Hands-on, fast-paced, team-oriented camp setting, including indoor kitchens and outdoor cooking activities; seasonal variations in schedule may apply. Disclaimer The above statements describe the general nature and level of work performed in this position. They are not an exhaustive list of all responsibilities, duties, and skills required. Staff may be asked to perform duties outside of normal responsibilities as needed. For more information, visit ikuslife.org. EOE

Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. **ESSENTIAL FUNCTIONS** Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: + Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. **MINIMUM QUALIFICATIONS** Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. **PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS** Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. **TRINITY HOSPITALITY SERVICES MISSION STATEMENT** In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. **TRINITY HEALTH MISSION STATEMENT AND GUIDING BEHAVIORS** Mission: We serve together in Trinity Health, in the spirit of the Gospel, to heal body, mind and spirit, to improve the health of our communities and to steward the resources entrusted to us. The Guiding Behaviors are the behaviors necessary for all of us to achieve our Vision. They are: We support each other in serving our patients and communities. We communicate openly, honestly, respectfully and directly. We are fully present. We are all accountable. We trust and assume goodness in intentions. We are continuous learners. **Our Commitment** Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law. Our Commitment to Diversity and Inclusion Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions. Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity. EOE including disability/veteran

Creative Dining is hiring immediately for a full-time Catering Sous Chef position. Schedule: Full time schedule. Open availability is required. Night and weekend availability is required. Hours and days may vary; more details upon interview. Requirement: 3 years of experience required. Pay Range: $20.00 to $23.00 YOU'D MAKE A GREAT ADDITION TO OUR TEAM! At Creative Dining, we believe in the power of hospitality to create connections and build community. If you're passionate about culinary excellence and making a real impact, you'll be a perfect fit for our team, where integrity, creativity, and teamwork are at the core of everything we do! Job Summary As a Catering Sous Chef at Creative Dining, you will play a key role in overseeing food production, ensuring that each meal is prepared to culinary excellence and served on time. You will supervise and train kitchen staff, manage kitchen operations, and maintain high standards for food quality, safety, and sanitation. The Catering Sous Chef will work closely with the Executive Catering Chef to oversee day-to-day kitchen functions, ensuring an efficient, creative, and safe environment. Essential Functions/Responsibilities Food Production: Ensure all food is ready on time using efficient production and batch cooking techniques. Staff Supervision: Lead, train, and support kitchen staff to maintain quality and productivity. Menu Execution: Review Function Sheets and ensure timely preparation for events. Prep & Inventory: Manage prep sheets, duty rosters, and production records. Food Safety: Follow safe food handling practices and maintain clean, sanitized kitchen areas. Equipment Monitoring: Ensure kitchen equipment functions properly and report issues promptly. Compliance: Adhere to health codes, sanitation guidelines, and OSHA regulations. Kitchen Operations: Open and close the kitchen, complete checklists, and secure the area. Communication: Report food production and kitchen issues to the Executive Catering Chef. Workplace Safety: Maintain a safe, organized work environment, and follow safety protocols. Other Duties: Perform additional tasks as needed to support kitchen operations. Education, Skills & Expectations: High School diploma or equivalent required Culinary Arts Degree preferred 1 - 3 years cooking experience Supervisory experience preferred ServSafe Certification First Aid training BENEFITS FOR OUR TEAM MEMBERS Full-time positions offer the following benefits to associates: Medical, Dental, Vision, Disability, Accident, Critical Illness Insurance& HSA Account with employer match Employer Paid Life Insurance Paid Time Off&Paid Holidays Quarterly Bonus Opportunities Earned Wage Access Retirement Planwith Company Match Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without 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.

IKUS Life Enrichment Services / Indian Trails Camp Camp & Respite Head Chef IKUS Life Enrichment Services/Indian Trails Camp is seeking a dedicated Camp & Head Respite Chef to lead our food service operations. Be part of a vibrant, inclusive camp community where your meals contribute to camper experience and well-being! This hands-on role is central to the camp community, overseeing menu planning, purchasing, meal preparation, safety, sanitation, and sustainability initiatives. You will provide nourishing meals that support the well-being of campers during the summer and weekend respite guests in the off-season. This is a full-time summer position, serving three meals daily, with additional respite weekends approximately twice per month during the off-season. The role offers potential growth opportunities in catering and program development and may expand into a year-round leadership position. Summary of Essential Job Functions * Oversee daily operations of the camp food and dining services, coordinating activities between the kitchen and camp programs. * Plan and prepare nutritionally balanced meals, snacks, and outdoor cooking programs. * Ensure safe, efficient preparation and service of all meals, maintaining high food safety standards. * Manage inventory, ordering, and maintenance of food, equipment, and supplies; ensure kitchen and facilities meet safety and sanitation regulations. * Plan and operate the kitchen in a budget-conscious manner, ensuring cost efficiency while maintaining quality. * Promote sustainable practices, including waste reduction, reuse, recycling, and composting. * Partner with vendors and local farmers to secure quality products within budget. * Monitor and train staff to meet OSHA and CMH food service standards. * Provide supervision and support for a team of 3-4 staff of individuals with and without disabilities in program settings. * Support a positive team culture and collaborate effectively with camp leadership and staff. * Potential to develop and expand catering services, including marketing and community outreach, to make this a full-time year round role. Position Requirements * Bachelor's degree in Management, Nutrition, Hospitality, or related field preferred, or 5+ years of successful kitchen management experience. * Experience in institutional, large-scale, or catering food service; knowledge of ordering, inventory, budgeting, meal prep, serving, catering, and kitchen equipment. * Experience preparing special dietary foods and knowledge of food safety standards (ME State Department of Health codes preferred). * Proven ability to supervise staff, work independently, and collaborate effectively in a team. * Strong written and verbal communication skills; able to resolve work challenges and communicate with parents about dietary needs. * Experience with individuals with neurological, psychological, or physical disabilities preferred. * Proficient in Microsoft Office and Google Docs; valid food service certifications (e.g., SERV Safe, CDM). * Valid Michigan driver's license per IKUS policy. * Physical ability to lift 50+ lbs and perform tasks while standing or walking for extended periods; ability to work in hot kitchens or outdoor cooking environments. Position Information: Job Type: Summer camp stipend, hourly respite weekends, hourly catering Pay: * Summer Season: $800-$1,100/week (40-60 hours/week); housing options available * Off-Season: Respite weekends, hourly events, and catering $21-$24/hour Benefits: * Part-time: Sick time, 401(k) eligibility after specified period * Potential full-time growth: Paid time off, sick time, holidays, health insurance, life insurance, disability, dental, and vision coverage Reports To: Camp Director and Executive Director Work Environment: Hands-on, fast-paced, team-oriented camp setting, including indoor kitchens and outdoor cooking activities; seasonal variations in schedule may apply. Disclaimer The above statements describe the general nature and level of work performed in this position. They are not an exhaustive list of all responsibilities, duties, and skills required. Staff may be asked to perform duties outside of normal responsibilities as needed. For more information, visit ikuslife.org. EOE

Morrison Living Salary: $55,000 - $60,000 IS ON SITE IN SIOUX FALLS, SD. RELOCATION ASSISTANCE IS AVAILABLE FOR THIS ROLE* Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: * Assists in coordinating and participating in the preparation and cooking of various food items. * Assists with planning and creating menus. * Rolls out new culinary programs in conjunction with the marketing and culinary team. * Assists with managing cost controls and controlling expenditure. * Performs other duties as assigned. Qualifications: * 5 years of related culinary experience including 1 year at the management level. * Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. * Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. * Ability to set up and distribute production sheets. * Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of Health Certification is preferred. * Computer skills and knowledge of MS Office products including Excel. * Associate's degree in Culinary Arts is preferred. Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) 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. Morrison Living maintains a drug-free workplace. Req ID: 1497998 Morrison Living DANIELLE BETZELBERGER [[req_classification]]

Our Misfit Joints are based on a simple premise: we exist to create a hospitality experience like no other. A warm, welcoming refuge for all. We respect and celebrate the diverse, alternative, and authentic. Social Misfits is a delicious adventure and a house of worship to the ultimate comfort food: Waffles. With an iconic logo of one of history's most iconic misfits, you'd better believe this isn't your ordinary cafe. In addition to a cozy, lounge-like atmosphere evoking romanticism, character and dark allure of the iconic speakeasy, Social Misfits serves deliciously creative offerings including both savory and sweet scratch-made waffles from farm-fresh local ingredients, locally sourced Michigan maple syrups with unique flavor infusions, craft cocktails, and farmer direct, locally roasted, hand crafted coffee from Ferris Coffee Roasting Company. Social Misfits is equally suited for an unordinary lunch meeting, an extraordinary dinner date, or a boozy brunch with friends old and new. Kitchen Supervisor Responsibilities & Duties Provide Leadership and model a positive work environment at all times Assist the Executive Chef in all facets of Kitchen operations Work with the F&B Team to implement new menu items Work with other F&B managers and keep them informed of issues as they arise. Keep the immediate supervisor fully informed of all problems or matters requiring his/her attention. Monitor the quality of all food products and presentations. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make kitchen staff aware of daily forecasts concerning reservations, events, and staff issues. Ensure that all kitchen employees are in compliance with daily SOPs Ensure compliance with requisition procedures. Ensure accurate time records for all employees Enforce controlled food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Oversee daily activities such as preparation of all food items,receiving daily inventories, log-on report and food cost report. Oversee and supervise all kitchen staff, including training and assisting in hiring new employees. Monitor and ensure the use of safe sanitation practices, following all current federal and local Food Code guidelines. Offers suggestions and creative ideas that can improve upon the kitchen's performance Complete and submit Food orders, check food purchases for proper ordering, quality and price structure. Check orders as they are delivered and ensure accuracy of items and quantities Maintain inventory and equipment by cleaning and performing light maintenance according to company standards. Perform other duties and tasks as assigned or determined by management or leadership. Qualifications Reports To: Executive Chef Required Training, Education, & Experience: High School Diploma or equivalent Culinary Management/Arts Associate's degree recommended Servsafe Certified (required/provided) 2-5 years of previous kitchen experience. Previous supervisory experience preferred. Minimum Qualifications: Must have command of the English language, written and verbal. Basic mathematical skills for report/forecast preparation and other calculations. Must be able to work flexible days and hours, including weekends and holidays. Good hearing and vision with or without corrective lenses. The ability to work on your feet for most of the day and able to lift at least 60 pounds. Acute sense of taste is required Knowledge of various cooking methods, ingredients, and procedures Leadership and decision making skills Handles pressure and deals with uncertainty Time-management skills, able to perform several tasks simultaneously. Language Skills Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations. Physical Demands The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds. Work Environment The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet. Schedule Requirements Availability to work must include evenings, weekends, and some holidays during the restaurant's hours of operation.

Join Our Team as a Head Chef! We're a passionate, family-owned Italian restaurant, and we're looking for an experienced, hardworking, and creative Head Chef to lead our kitchen! Work Schedule: 45-50 hours per week, full-time Competitive Salary: Based on experience Family Atmosphere: Join a team that feels like family Recipe Freedom: Work with our beloved family recipes and create exciting new weekly features (3 dishes per week!) Simple, Italian Cuisine: Prepare fresh, authentic, and delicious dishes that highlight our Italian heritage Health Insurance: Comprehensive coverage for you Paid Vacation: We believe in work-life balance! Cost Control: Oversee food and labor cost management to ensure profitability and efficiency Simple IRA Retirement Program: Plan for the future with our retirement benefit! If you're a motivated chef with a love for Italian food, creativity, and leadership, this is your chance to take charge and make a real impact on our menu and kitchen! Apply today and be a part of something special! Work schedule 10 hour shift 8 hour shift Weekend availability Supplemental pay Supplemental income Benefits Paid time off Health insurance 401(k)

We are seeking a passionate and experienced Sous Chef to join our award-winning, upscale restaurant in beautiful west Michigan. Located in the heart of a bustling downtown, our establishment is a destination for locals, tourists, and food lovers alike. As Sous Chef, you'll work alongside our culinary team to craft seasonal menus, lead kitchen operations, and deliver an unforgettable dining experience. This is an ideal opportunity for a creative, detail-oriented professional who thrives in an all-scratch, fast-paced, high-end culinary environment. What You'll Do: Assist in the daily operations of the kitchen, ensuring excellence in food quality, presentation, and consistency Support and inspire a talented culinary team, providing leadership, mentorship, and training Help develop innovative, seasonal dishes with a focus on locally-sourced and sustainable ingredients Maintain high standards for cleanliness, organization, and food safety What We're Looking For: 3+ years of experience as a Sous Chef or Senior Line Cook in a fine dining or upscale restaurant A deep love for food, creativity, and hospitality Strong leadership and communication skills Experience with inventory, ordering, and cost control Culinary degree or formal training preferred Flexibility to work nights, weekends, and holidays What We Offer: Competitive salary Flexible vacation / PTO Health and vision insurance Daily manager meal A supportive, team-oriented environment Opportunities for professional growth and development How to Apply: Please click apply or email your résumé to ********************. Harper Associates works with many restaurant and hospitality companies throughout Michigan. Visit ****************** for a full list of available job opportunities!

Job Description Why this opportunity stands out for you: Part time role with full time potential: Competitive hourly pay plus strong tips that add up quickly (or discuss a higher base rate without tips). Part-time option: Ideal for balancing with studies, side projects, or personal time. Year-round commitment: Multiple openings available for long-term stability. Schedule that works for you: Friday-Saturday-Sunday availability required (including nights, weekends, and holidays), in a dynamic brewery environment that rewards your drive. Real career growth: Develop essential skills in an innovative setting-strong culture, exceptional eats, and a supportive team. Our mission is to enhance lives through meaningful experiences, guided by values like "Own" and "Act with Integrity." This isn't just a job; it's a foundation for your professional journey. With Grand Haven's vibrant waterfront and our tasting room right next door, you'll blend professional wins with post-shift networking. Ready to shape dough, inspire your team, and elevate "entry-level" to "next-level"? Apply today at newhollandbrew.com/careers or reach out-let's build something great (and unforgettable pinwheels) together. Who's ready to lead? Job summary The Shift Supervisor participates in the preparation of food while maintaining the organization and sanitation of the kitchen. This position also leads the Team, providing leadership, sharing knowledge and actively engaging in a positive manner. The Shift Supervisor will also always provide friendly & responsive service to our guests and ensure general restaurant cleanliness including kitchen areas, dining areas, restrooms. What you would do Lead and act in a manner that is consistent with our Mission, Vision & Values. Assist the Corporate Executive Chef to train, build and lead a high performing team. Verify all Team Members follow all recipes and portion servings correctly. Keep kitchen, dish, and storage areas clean and organized. Place food and supply orders as directed. Receive product, verify invoice and freshness of merchandise. Ensure that all stations remain stocked after and during the meal period. Ensure organization of the coolers and proper rotation and temp of product. Perform cash control and handling procedures as directed by the retail management team on assigned shifts. Make effective use of New Holland's methods of communication & technology. Assist the team with opening & closing procedures. Grant food and beverage comps/discounts as needed. Set excellent customer service and work examples. Assist with food prep, stocking, guest service and general kitchen and restaurant cleanliness. Work with a sense of urgency at all times. Perform other responsibilities as assigned. What you offer us Effective communication skills, a positive attitude and a desire to learn. A passion for working with the public. A solution-oriented and forward-thinking mindset. The ability to multi-task with a calm, positive attitude. Basic math skills & the ability to handle cash transactions. Ability to work nights, weekends, and holidays. Physical requirements Be able to reach, bend, stoop and frequently lift to fifty (50) pounds. Be able to work in a standing position for long periods of time (up to ten (10) hours at a time.) Desired qualifications Minimum 1 year experience in restaurant leadership preferred. Prior guest-facing experience and service. Prior exposure to a vast array and cooking techniques and methods preferred. Familiarity with safe handling techniques prescribed by the Ottawa County Department of Health. Our Mission At New Holland Brewing Company, we are on a mission to enhance the quality of people's lives. Our Vision New Holland Brewing Company's vision is to create savored moments for the world. Our Values We Believe * We Engage * We Own * We Lead * We Act with Integrity * We Care How your job supports the mission Creating the best experience for the customer with the quality and consistency of the food you produce. Providing a remarkable hospitality experience for our guests. Creating a fun and engaging work environment while engaging and respecting peers. Summary of a typical day Going through station prep list and building station prep list for the day. Making dough, organizing food deliveries, cleaning. Enthusiastically engage with guests. Reports to: Corporate Executive Chef

The Dining Services Director leads the execution of the signature dining services program at the community. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining Services Director's primary objective is to exhibit the core values of Commonwealth Senior Living and provide a memorable dining experience for the residents. Qualifications • Certification in the Food Handlers Course or equivalent • Previous management experience in the food service industry. • Ability to read and write English. • Willingness and ability to learn new tasks • Must be available to work varied shifts and weekends. • Ability to lift heavy objects; stand and walk short distances throughout the day. Ability to tolerate heat from the kitchen. • Must be free of communicable diseases. Areas of Primary Responsibility • Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code. • Prepare food for regular and therapeutic diets according to the planned menu and written doctors' orders. • Ensure that the proper quantity of food is prepared and in accordance with established time schedules. • Prepare food for special events as instructed by the Executive Director. • Maintain costs within budgeted parameters. • Use proper technique to taste prepared food to ensure quality taste and palatability prior to service. • Maintain the proper temperature of food during preparation and service. Record temperatures of food according to established policy. • Report all hazardous and malfunctioning equipment to the Executive Director. • Make recommendations to the Director of Dining Services regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service. • Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status. • Skilled in the selection of personnel and management of staff to meet the needs of the department and entire community. • Assist in scheduling department working hours, personnel, work assignments, etc. to maintain quality resident care. • Routinely inspect the dietary area and practices for compliance with current applicable regulations and as requested by the Director. • Develop and utilize comprehensive inventory control procedures. • Purchase food, supplies, and equipment, as required to meet the needs of the department. • Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is maintained at adequate levels at all times to perform departmental functions. • Ensure that there is always a 72-hour emergency food and drinking water supply per regulations. • Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. • Supervise and manage schedules and tasks of all dining department associates. • Other duties as assigned. Culture Ambassador • Models the core values of the company: We Care About People We Do the Right Thing We are Passionate, Have Fun, and Celebrate Success We Speak Up! It's Our Responsibility We Take Ownership and Add Value We are Respectful • Ensures all personnel exemplify the core values of the company at all times. • Create and drive the sales culture.

Lead Cook is an essential role of Camp Harvest and Cultivate Churches Ministry whose mission is to create life-changing experiences through extended trips and intentional relationships rooted in Jesus, focused on worship, teaching, encouragement, adventure, and rest. This position reports to the Kitchen Manager and is responsible for leading a kitchen shift, by preparing ingredients, making side dishes and salads ready for special events and regular meal service. This role is primarily seasonal with occasional opportunities throughout the off-season. Essential Roles & Responsibilities: Maintain safety and cleanliness standards for department by following all standard operating procedures to conform to local, state, federal and insurance regulations Manages the shift to ensure timely food preparation for predetermined mealtimes Creates the prep list for the prep cook to accomplish duties in a timely manner Label and stock all ingredients on shelves so they are organized and easily accessible Ability to follow recipes by ensuring the proper measurements of ingredients and seasonings to be used in cooking Ensures simple dishes such as salads, entrees and other menu items are completed with help of prep cooks Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash and other kitchen tasks assigned Ensure all food and other items are stored properly per food code Prepare ingredients to use in cooking, which may include chopping, peeling, and cutting using kitchen equipment and utensils Perform other duties as assigned Educational Requirements: High school diploma or equivalent Work Experience Requirements: 1 year experience in a commercial kitchen environment Basic knowledge of kitchen health and safety regulations Other Skills and Qualifications: Willing and able to follow directions with a good attitude Ability to explain “What Cultivate Churches Ministry believes” Ability to pray with other employees or guests Actively engaged in a local church Ability to work in a team with outstanding communication and organizational skills Proven leadership ability with problem-solving and conflict management abilities Physically able to be on feet for a full shift Must be able to work weekends, holidays, and evenings

BUTCH's Dry Dock is an award winning restaurant located in downtown Holland, Michigan. BUTCH's is family owned and operated and has been servicing the Holland community for 25 years. Job Description BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

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

Morrison Living Salary: $55,000 - $60,000 IS ON SITE IN SIOUX FALLS, SD. RELOCATION ASSISTANCE IS AVAILABLE FOR THIS ROLE* Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: * Assists in coordinating and participating in the preparation and cooking of various food items. * Assists with planning and creating menus. * Rolls out new culinary programs in conjunction with the marketing and culinary team. * Assists with managing cost controls and controlling expenditure. * Performs other duties as assigned. Qualifications: * 5 years of related culinary experience including 1 year at the management level. * Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. * Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. * Ability to set up and distribute production sheets. * Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of Health Certification is preferred. * Computer skills and knowledge of MS Office products including Excel. * Associate's degree in Culinary Arts is preferred. Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) 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. Morrison Living maintains a drug-free workplace. Req ID: 1497998 Morrison Living DANIELLE BETZELBERGER [[req_classification]]

Job Description We are seeking a passionate and experienced Sous Chef to join our award-winning, upscale restaurant in beautiful west Michigan. Located in the heart of a bustling downtown, our establishment is a destination for locals, tourists, and food lovers alike. As Sous Chef, you'll work alongside our culinary team to craft seasonal menus, lead kitchen operations, and deliver an unforgettable dining experience. This is an ideal opportunity for a creative, detail-oriented professional who thrives in an all-scratch, fast-paced, high-end culinary environment. What You'll Do: Assist in the daily operations of the kitchen, ensuring excellence in food quality, presentation, and consistency Support and inspire a talented culinary team, providing leadership, mentorship, and training Help develop innovative, seasonal dishes with a focus on locally-sourced and sustainable ingredients Maintain high standards for cleanliness, organization, and food safety What We're Looking For: 3+ years of experience as a Sous Chef or Senior Line Cook in a fine dining or upscale restaurant A deep love for food, creativity, and hospitality Strong leadership and communication skills Experience with inventory, ordering, and cost control Culinary degree or formal training preferred Flexibility to work nights, weekends, and holidays What We Offer: Competitive salary Flexible vacation / PTO Health and vision insurance Daily manager meal A supportive, team-oriented environment Opportunities for professional growth and development How to Apply: Please click apply or email your résumé to ********************. Harper Associates works with many restaurant and hospitality companies throughout Michigan. Visit ****************** for a full list of available job opportunities!