Executive chef jobs in Grand Rapids, MI

Job Description Executive Chef StoryPoint Wyoming The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Bachelor's degree or related culinary degree. Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SPIND

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.

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

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Exempt, Salaried LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. Essential Duties and Responsibilities * Overall management of culinary operations assigned to department * Coordinate and actively participate in event operations and monitor food and labor cost. * Ensure all products used in the preparation of menu items meet our high standards * Collaborate in development of innovative menu offerings in response to guest and client feedback * Leads team with respect and commitment to exceeding guest expectations daily. * Monitors all food preparation and kitchen activities to ensure compliance with Health Department regulations. * Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed. * Adheres to and enforces inventory and labor control measures; performs inventory counts as requested. * Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices * Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order always. * Other duties as assigned SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience * Ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. * Minimum three (3) years' experience in a high-volume full-service food operation. * Proven track record in improving kitchen efficiencies, quality and relative costs. * Must have excellent leadership, financial analysis, team building and communication skills/customer service. * Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. * Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. * Must be proficient on Microsoft Word, Excel, and PowerPoint. * Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. * Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. * Must be able to obtain Food Protection Manager Certification. Skills and Abilities * Ability to multi-task in a fast paced, team orientated setting. * Ability to read, speak and write in English. * Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing and pulling for extended periods of time. * Must have the ability to lift, push, pull approximately 50lbs. * Must be able to stand or walk for long periods of time. * Must be able to work outside for long periods of time under various weather conditions. * Must be available for all Stadium events. * Must be able to work extended hours due to business requirement including late nights, weekend and holidays. * Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Grand Rapids Complex PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Benefits: PTO Insurance Food and Beverage Discounts at all locations Bereavement 401(k) Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. Sous Chef will have oversite of all kitchen operations for their concept of All In Hospitality Group. At Donkey, we are seeking someone who is bilingual with Spanish and English. They will work directly with the Chef de Cuisine and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Areas of Focus (including but not limited to): Building and maintaining relationships with food vendors Focused on in-store food cost, inventory, and waste management Menu development alongside Chef de Cuisine and Culinary Director Mentorship and development with current in-house leadership and hourly staff Leading 1-1's Action plans for goal achievements Ensuring safety practices and handbook standards are being followed Working to maximize profitability in the kitchen Reviewing store inventory and variances Reviewing P&Ls and cost effectiveness Reviewing and controlling labor costs Creating and promoting healthy workplace culture and teamwork towards a communitive goal Interviewing and hiring kitchen leadership and hourly staff Ensuring efficiencies along facility layouts and in-house assets Developing and executing sales driving opportunities Running shifts daily to ensure guest service standards and efficient operations Requirements: Minimum of 1 years current, salaried chef experience in a high-volume restaurant/bar Speaks fluent Spanish Strong organizational skills to manage the needs of the restaurant Detailed oriented Must be, or willing to be ServSafe complaint Communication skills to inspire and motivate consistency and excellence Strong belief in a professional and ethical approach to leading, motivating, and developing staff Reports To: Chef de Cuisine/ General Manager Pay: Salary Hours: 45-47 hours/week, you write your own schedule based on needs This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. If you're passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, we'd love to hear from you! Compensation: $50,000.00 - $55,000.00 per year The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. We can't wait for you to join our team! The Winchester Hancock Donkey Taqueria All In Hospitality Group is an equal opportunity employer. Candidates are considered for employment with All In Hospitality Group without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other classification protected by applicable law, state or local law.

Primary Role & Responsibilities Assist with the management and leadership of the back of house teams. Foster a culture of passion, teamwork, dedication. Have working knowledge of all departments and back of house positions. Coach and mentor team members. Ensure restaurant standards are achieved in accordance with restaurant goals and philosophies. Qualifications & Requirements 5 years of restaurant cooking experience 2 years of restaurant back of house management experience Personal goals align with organization Professional goals align with organization Works well with others Results driven High degree of food knowledge Self-starter, takes initiative Passionate about food and hospitality Great attention for details (excellence reflex) Excellent communicator Able to stand for long periods of time Able to lift up to 50lbs Available to work weekends, evenings and holidays Serve safe certified Compensation & Benefits Competitive compensation package Paid time off Paid sick leave Food and beverage discounts Health insurance Compensation will be determined based on your experience level and qualifications. Primary Role & Responsibilities Assist with the management and leadership of the back of house teams. Foster a culture of passion, teamwork, dedication. Have working knowledge of all departments and back of house positions. Coach and mentor team members. Ensure restaurant standards are achieved in accordance with restaurant goals and philosophies. Qualifications & Requirements 5 years of restaurant cooking experience 2 years of restaurant back of house management experience Personal goals align with organization Professional goals align with organization Works well with others Results driven High degree of food knowledge Self-starter, takes initiative Passionate about food and hospitality Great attention for details (excellence reflex) Excellent communicator Able to stand for long periods of time Able to lift up to 50lbs Available to work weekends, evenings and holidays Serve safe certified Compensation & Benefits Competitive compensation package Paid time off Paid sick leave Food and beverage discounts Health insurance Compensation will be determined based on your experience level and qualifications.

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)

Job Type: Full-time Salary Range $63,000 - $65,000 Chef Responsibilities Overall responsibility for the provision of a high-quality dining service that takes into account resident preferences and dietary considerations, in compliance with applicable food safety and licensing regulations. Maintains a clean kitchen and follows safe food handling and storage practices. Provides positive leadership for all culinary staff. Degree as Chef from a culinary institute or certified program, or Restaurant/Food and Beverage management; or significant experience in food service and sanitation. Must maintain Food Protection Manager and HACCP Certification in food service safety and sanitation (such as ServSafe); knowledge and understanding of geriatric dietary needs and concerns; menu planning; kitchen management; Strong leadership and motivational skills for effective staff supervision, training and leadership; Excellent cooking skills, with experience in catering or culinary services management. Experience and training in professional cooking, applicable certification. Good math skills to accurately adapt ingredient measurements for recipes. Exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. Must be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. Must be able to pass the state mandated criminal background screening and random drug testing. Chef Essential Functions: 1. Menu Planning: paying attention to resident likes and dislikes, including special diet considerations; incorporating seasonal and fresh fruits and vegetables into daily meals; incorporate “farm to table” foods in menus; balanced menus incorporating the Tufts Senior Food Pyramid. Maintain inventory for at least 3 days' meal service, as well as emergency supply - including bottled water - for meal service in the event of a power outage or other emergency; If the home has a Live Herb Wall the chef will incorporate use of fresh herbs in cooking and serving of meals. 2. Meal service: assure meals are prepared and served on time, at the proper temperature. Establishing and maintaining standardized recipes, preparation guides, and production standards. Special events, including men's lunches, cook-outs, family functions, etc. Educate staff on proper meal service and clearing (LL/RR) and use of proper portioning and serving utensils. Walks the dining room and interacts with residents and guests during meal service. 3. Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences. Assure that all residents can enjoy quality meals every day. Meeting with residents at move-in and periodically thereafter to review preferences. Lead the Chef Forum at least monthly to solicit input and feedback from residents regarding the content and quality of the entire dining experience. 4. Resident Well-Being - Provides input to the resident assessment process for the development of individual resident service plans as needed to assure nutritional needs are satisfied. Assures compliance with diet orders and nutritional status of residents (in cooperation with the Resident Services Coordinator). Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents' achieving and maintaining adequate nutrition. 5. Financial compliance with budget for food, beverage, supplies, equipment and labor. Maintain inventory of necessary food and non-food supplies - taking advantage of sales and promotions and local food sources to ensure the best product at best price. Track Resident room trays, guest and staff meals for billing and credit back to culinary services account. 6. HR - Staff hiring, training and supervision: ensure sufficient staff is hired, trained and performing the duties necessary to provide quality meals to meet resident nutritional needs. Supervise and assist staff in the production of all menu items, using high-quality, fresh, local ingredients whenever possible, and proper plating of food including use of garnish. Use ON SHIFT for staff scheduling and monitoring time in/out. Control overtime and labor hours. Provide timely education and disciplinary actions as needed. Prepare and review Employee Performance Evaluations timely for 90 days and annual reviews. 7. Sanitation - Maintains proper cleanliness of kitchen, equipment, storage, and surfaces; Regularly inspects all areas of kitchen for cleanliness; Proper use and maintenance of equipment. Monitors community for food-borne illnesses; Assures staff is well trained and competent in maintaining a clean kitchen and food service; maintains adequate supply of single use meal service items for use during resident illnesses. 8. Regulatory compliance with HFA rules, HPM policies and procedures, County Health Department Food Service Sanitation guidelines, and SERVSAFE standards for cleanliness, maintenance and documentation. 9. OTHER: Maintains Live Herb wall if applicable; Participate in marketing the home through preparation of gift foods provided to referral sources during outreach marketing, guest meals, special events, cooking programs, etc. Secondary Functions: 1. Participate in Family and Community events as directed. 2. Participate in the evening and weekend Manager on Duty (MOD) rotation. 3. Collaborate with the Life Enrichment Coordinator for special events and theme days 4. Direct involvement in at least 1 resident life enrichment events per month such as Chef Forum 5. Maintain a clean, safe and well-organized desk and workspace. 6. Proper utilization of email and internet, 7. Complies with, and enforces, the NO GOSSIP policy, 8. Compliance with HIPAA for resident and employee health information. 9. Other duties as assigned or as may be necessary to assure that the goals and objectives of this assisted living center are fulfilled. 10. Comply with Life Safety policies and participate in periodic drills. 11. Participate in educational and training opportunities. 12. Report safety and health hazards to your supervisor or the Maintenance Supervisor 13. Report any observed concerns or changes in a resident to the Shift Supervisor This is a salaried position. COVID-19 considerations: Daily employee screening, temperature checks halfway through shift, limited visitors, mandatory weekly COVID testing for staff, social distance meals and activities (when allowed), increased sanitation practices, mandatory masks.

Why join us? Our purpose is design for the good of humankind. It's the ideal we strive toward each day in everything we do. Being a part of MillerKnoll means being a part of something larger than your work team, or even your brand. We are redefining modern for the 21st century. And our success allows MillerKnoll to support causes that align with our values, so we can build a more sustainable, equitable, and beautiful future for everyone. GENERAL PURPOSE The Chef is responsible for every aspect of culinary creativity and kitchen operations. Accountable for overall food quality while enduring adherence to sanitation and safety standards. ESSENTIAL FUNCTIONS * Applies effective problem-solving techniques under a variety of circumstances to ensure business needs and goals are met. * Ensures proper equipment operation/maintenance. * Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always. * Establishes and maintains relationships with food service vendors and contractors for purchasing. * Hands on preparation of all food during scheduled shifts including breakfast, lunch, breaks and special events. * Maintains a consistent presence in the front of the house, offering acknowledgement and welcoming customers at all meal periods. * Prepares weekly food and product orders based on business needs. * Responsible for maintaining departmental budget. * Responsible for training, managing kitchen personnel and supervising/coordinating all related culinary activities. * Selects and develops recipes; creates menus for all culinary related functions. Establishes food presentation technique and quality standards. * Performs additional responsibilities as requested to achieve business objectives. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Experience * Bachelor's Degree or two-year associate's degree in applied culinary arts or Hospitality Management or equivalent professional experience required. * Five years supervisory experience of a commercial kitchen, private club or other similar food service setting. Skills and Abilities * Must have valid Serve Safe Manager and Serve Safe Allergan certifications or obtain within six months of hire. * Strong knowledge of county and state food sanitation regulation. * Must have extensive knowledge of food production and cooking techniques. * Strong business acumen, financial evaluation skills and competency. * Capable of delegating multiple tasks. * Well-developed leadership, communications, and interpersonal relationship skills. * Proven and in-depth knowledge of hospitality management activities and practices. * Able to lift 50lbs. * Ability to bend, twist and stand for periods of up to 10 hours. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to perform all essential functions of the position with or without accommodations. Who We Hire? Simply put, we hire qualified applicants representing a wide range of backgrounds and abilities. MillerKnoll is comprised of people of all abilities, gender identities and expressions, ages, ethnicities, sexual orientations, veterans from every branch of military service, and more. Here, you can bring your whole self to work. We're committed to equal opportunity employment, including veterans and people with disabilities. This organization participates in E-Verify Employment Eligibility Verification. In general, MillerKnoll positions are closed within 45 days and are open for applications for a minimum of 5 days. We encourage our prospective candidates to submit their application(s) expediently so as not to miss out on our opportunities. We frequently post new opportunities and encourage prospective candidates to check back often for new postings. MillerKnoll complies with applicable disability laws and makes reasonable accommodations for applicants and employees with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and privileges of employment, please contact MillerKnoll Talent Acquisition at careers_********************.

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will be responsible for effectively managing high volume recruitment for an investor group at the community level including all front-line staff and leadership roles. Ready to become a talent-hunting superhero? We're on the lookout for a rockstar Talent Acquisition Specialist to join our dream team in Michigan and beyond! As a key player in our Talent Acquisition league, you'll be the mastermind behind attracting, assessing, and hiring the crème de la crème to fuel our organization's growth and success. Get ready for an adventure! * Embark on thrilling full-cycle recruitment quests, from unearthing hidden gems to rolling out the red carpet for new hires * Channel your inner recruiter to develop clever sourcing strategies and build a talent pool that would make other companies green with envy * Team up with hiring managers to crack the code of job requirements and craft job descriptions so irresistible, candidates will be lining up around the block * Wield the power of Applicant Tracking Systems (ATS) like a pro gamer, managing candidate flow and maintaining pristine records * Play the role of candidate whisperer during initial screenings and orchestrate interview schedules with the finesse of a symphony conductor * Transform into a sage guide, preparing candidates for interviews with your infinite wisdom and encouragement * Join forces with the hiring squad to make selection decisions and extend job offers that candidates can't refuse * Channel your inner data scientist to conjure up dazzling reports on recruitment metrics, open positions, and hiring progress * Become the Pied Piper of talent, developing relationships with local universities to attract the brightest young minds * Don your superhero cape and save the day at job fairs and on-campus recruitment events * Stay one step ahead of the game by keeping your finger on the pulse of industry trends, labor market conditions, and recruitment sorcery * Be the guardian of compliance, ensuring all recruitment shenanigans adhere to labor laws and company policies Qualifications Are you ready to join our talent-hunting dream team? Here's what you'll need in your superhero utility belt: * A shiny Bachelor's degree in Human Resources, Business Administration, or a related field (cape optional, but encouraged) * 3+ years of full-cycle recruiting experience, with at least 1 year battling it out in the corporate arena * Jedi-level mastery of recruitment tools, including ATS, LinkedIn, Indeed, and various job boards * Communication skills so sharp, they could cut through diamond (both written and verbal) * Decision-making abilities that would make even Sherlock Holmes jealous * Eagle-eye attention to detail (no "Where's Waldo" challenge can defeat you) * Organizational and administrative skills that would put Martha Stewart to shame * Ability to juggle multiple tasks like a circus pro and prioritize like a time-management guru * Customer service skills so stellar, they're practically out of this world * Microsoft Office Suite wizardry (Excel ninjas, we're looking at you) * A brain packed with knowledge of labor laws and recruitment best practices * A valid driver's license (for when you need to make a quick getaway... to job fairs) * Team player extraordinaire with collaboration skills that could unite the Avengers * A goal-oriented mindset sharper than Cupid's arrow, always hitting those hiring targets * The ability to keep secrets better than a spy novel protagonist (confidentiality is key!) If you've got these superpowers, we want YOU on our talent acquisition adventure! Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will be responsible for effectively managing high volume recruitment for an investor group at the community level including all front-line staff and leadership roles. Ready to become a talent-hunting superhero? We're on the lookout for a rockstar Talent Acquisition Specialist to join our dream team in Michigan and beyond! As a key player in our Talent Acquisition league, you'll be the mastermind behind attracting, assessing, and hiring the crème de la crème to fuel our organization's growth and success. Get ready for an adventure! Embark on thrilling full-cycle recruitment quests, from unearthing hidden gems to rolling out the red carpet for new hires Channel your inner recruiter to develop clever sourcing strategies and build a talent pool that would make other companies green with envy Team up with hiring managers to crack the code of job requirements and craft job descriptions so irresistible, candidates will be lining up around the block Wield the power of Applicant Tracking Systems (ATS) like a pro gamer, managing candidate flow and maintaining pristine records Play the role of candidate whisperer during initial screenings and orchestrate interview schedules with the finesse of a symphony conductor Transform into a sage guide, preparing candidates for interviews with your infinite wisdom and encouragement Join forces with the hiring squad to make selection decisions and extend job offers that candidates can't refuse Channel your inner data scientist to conjure up dazzling reports on recruitment metrics, open positions, and hiring progress Become the Pied Piper of talent, developing relationships with local universities to attract the brightest young minds Don your superhero cape and save the day at job fairs and on-campus recruitment events Stay one step ahead of the game by keeping your finger on the pulse of industry trends, labor market conditions, and recruitment sorcery Be the guardian of compliance, ensuring all recruitment shenanigans adhere to labor laws and company policies Qualifications Are you ready to join our talent-hunting dream team? Here's what you'll need in your superhero utility belt: A shiny Bachelor's degree in Human Resources, Business Administration, or a related field (cape optional, but encouraged) 3+ years of full-cycle recruiting experience, with at least 1 year battling it out in the corporate arena Jedi-level mastery of recruitment tools, including ATS, LinkedIn, Indeed, and various job boards Communication skills so sharp, they could cut through diamond (both written and verbal) Decision-making abilities that would make even Sherlock Holmes jealous Eagle-eye attention to detail (no "Where's Waldo" challenge can defeat you) Organizational and administrative skills that would put Martha Stewart to shame Ability to juggle multiple tasks like a circus pro and prioritize like a time-management guru Customer service skills so stellar, they're practically out of this world Microsoft Office Suite wizardry (Excel ninjas, we're looking at you) A brain packed with knowledge of labor laws and recruitment best practices A valid driver's license (for when you need to make a quick getaway... to job fairs) Team player extraordinaire with collaboration skills that could unite the Avengers A goal-oriented mindset sharper than Cupid's arrow, always hitting those hiring targets The ability to keep secrets better than a spy novel protagonist (confidentiality is key!) If you've got these superpowers, we want YOU on our talent acquisition adventure! Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

The F&B Sous Chef is responsible for supporting the F&B Room Chef in all aspects of food recipes developed and served at the assigned venue in Gun Lake Casino Resort. The ideal candidate will have a deep understanding and mastery of various cuisines, showcasing expertise in creating authentic and innovative dishes. The F&B Sous Chef will assist the F&B Room Chef in designing menus, managing kitchen operations, and ensuring the highest quality of food preparation at Gun Lake Casino Resort. This role requires effective leadership skills, creativity, attention to detail, and a passion for delivering an exceptional dining experience. About Us: At Gun Lake Casino Resort, every Team Member is an ambassador, essential to the success of our company and our culture. We expect that all Team Members take personal ownership in ensuring that everything they do is in the best interest of Gun Lake Casino Resort and embody the core values of the Seven Grandfather Teachings: Love : Love your brothers and sisters and share with them. Truth : Be true in everything you do. Be true to yourself and to your fellow Humans. Respect : You must give respect if you expect respect. Respect everyone, all persons, and all the things created. Bravery : To do what is right, even in the most difficult of times. Honesty : Be honest in every action and provide good feelings in your heart. Wisdom : We cherish knowledge; wisdom is used for the good of the people. Humility : Know that you are equal to everyone else, no better, no less. In this Role: Assist in creating and curating a diverse menu featuring authentic and creative dishes, considering regional specialties and guest preferences. Assist the F&B Room Chef in ensuring all recipes are written and Team Members are properly trained on proper recipe execution of all dishes. Assist the F&B Room Chef with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes. Assist in overseeing the preparation and cooking of all dishes, ensuring consistency and adherence to established recipes and standards. Lead and manage kitchen staff of the assigned kitchen, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation. Assist in implementation and enforcement of quality control measures to guarantee the consistency, taste, and presentation of dishes that meet the Gun Lake Casino Resort standards. Stay updated on culinary trends, experiment with new techniques, and introduce innovative twists to traditional recipes to keep the menu dynamic and exciting. Ensure compliance with ServSafe food safety and sanitation regulations, maintaining a clean and organized kitchen environment. Collaborate with front-of-house staff to understand guest preferences, receive feedback, and adjust to enhance the overall dining experience. Assist in monitoring food costs, controlling waste, and contributing to the development of cost-effective recipes without compromising quality. Assist the F&B Room Chef in analyzing operational results (revenues, supply costs, labor, etc.) and makes appropriate recommendations to continuously improve the daily operations (SOP's, processes, policies, revenues, etc.). Responsible for handling any Team Member or Guest opportunities. Evaluate, oversee, and provide coaching opportunities regarding job performance of Team Members. Ensure that all Team Members are knowledgeable of and adhere to all Gun Lake Casino Resort's Standards, policies, and procedures for the department. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or GED required. At least four (4) years of culinary experience required. Ability to speak, write, and communicate in English required. At least two (2) years in a culinary leadership role is preferred. Must have a la carte or high volume (buffet, banquet, production) experience and be able to properly train appropriate execution of restaurant policies and procedures. Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Demonstrated ability to control operational costs and improve financial results. Demonstrates proficiency in written business communications to effectively present data and analyses for operational improvements. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify Gun Lake Casino Resort's “Unsurpassed” Service Standards. Must hold/maintain certification with handling (ServSafe) and Alcohol Awareness (TIPS) and the ability to gain/maintain training requirements from both programs. Availability and willingness to work extended hours including nights, weekends, and holidays as business requires. Demonstrated ability to work independently with minimal direction. Assist in conducting group and individual training regarding policies and procedures on an ongoing basis. Help set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result. Communicate consistently with all managers, keeping them abreast of all department activities. Must possess comprehensive computer skills in Microsoft Office systems. Must be able to procure food, beverages, and supplies through the procurement system. Ensure that all Team Members adhere to all policies and procedures set forth by the Executive Chef. Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Department of Health. Demonstrate proficiency in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc. Must be proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.) and be able to train others in all necessary related skills. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health, OSHA, and Gun Lake Casino Resort's guidelines. Monitor, work with facilities, and document any culinary, and sanitation departments if any area is below standards or not functioning properly. All other duties as assigned. Physical Requirements: Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols. Ability to read, write, and input data into the computer. Ability to climb, bend, reach, walk, and stand for the duration of the shift. Manual dexterity to operate job-related equipment. Must be capable of lifting 50 lbs with or without assistance. Requires normal sense of smell, taste, touch, and hearing. Ability to sit and work on a computer for long periods of time. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second-hand smoke. Work may be performed in a small area with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. These tasks include the maintenance and care of assigned areas. Work may entail trained chemical usage. Constant contact with fellow Team Members and guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.

Creative Dining Services is looking for a Sous Chef at the Holland Civic Center. The civic center is a multi-faceted conference center requiring candidates to be flexible and keenly responsive. The Sous Chef is responsible for planning and directing food preparation. This includes supervision of staff and other administrative duties. Core Responsibilities Time food production such that all food is ready at the time of service. Supervise and train staff. Read and understand Function Sheets for menus and time of functions. Produce and maintain prep sheets and duty rosters. Utilize batch cooking techniques to avoid over or under production. If work shift requires, properly open and/or close the kitchen. The Ideal Candidate Will Have: High School diploma or equivalent required Culinary Arts Degree preferred 1 - 3 years cooking experience Supervisory experience preferred ServSafe Certification First Aid training Flexible Schedule We Offer: Competitive pay and bonus opportunities Medical, dental, and vision insurance 401(k) with a company match Paid time off And much, much more! About Creative Dining Services Creative Dining Services partners with college, universities,Fortune 100 companies, full-service senior living communities, conferencecenters and K-12 schools and camps to provide a different kind of hospitalityand facility management services experience - one that's fun, innovative, andfocused on your community. Why? Because that's how it should be. Creative Dining Services is an Equal Opportunity Employer and Veteran-Friendly!

TouchPoint + We are hiring immediately for a full time **SOUS CHEF** position. + **Address** : Beacon Kalamazoo - 1521 Gull Road, Kalamazoo, MI 49048. _Note: online applications accepted_ _only_ _._ + **Schedule** : Full time schedule. Monday through Friday, including rotating weekends. Further details upon interview. + **Requirement** : Two years of cooking experience and 1 year of supervisory experience required. + **Pay Range:** $18.00 per hour to $21.00 per hour. **We Make Applying Easy!** Want to apply to this job via text messaging? Text **JOB** to 75000 and **search requisition ID** **number 1482095** . _The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions:_ _*************************** Skg_ If serving others is in your blood and you thrive on the idea of helping someone heal, TouchPoint is the place for you! We asked some of our associates why they love working for Touchpoint. Click here (**************************** to see what they said! We're TouchPoint Support Services and our mission is to serve up hospitality, for patients, their families and visitors at Ascension Health hospitals throughout the U.S. But our work isn't just about cooking, serving, cleaning and transporting patients. We set the stage for healing with sparkling facilities, great food and service. This is the kind of work that takes a big heart for service and for supporting Ascension's mission to improve the health of the poor and vulnerable. We're serious about the role we play in healing - and just as passionate about having fun, supporting each other and serving our communities. Maybe you have a passion for people and an obsession with service. Or maybe you're looking for a launchpad for a career managing people. Are you generous and hard working? When you spot a need, are you ready to jump? **Job Summary** **Summary:** Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. **Essential Duties and Responsibilities:** + Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. + Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. + Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. + Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. + Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. + Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. + Keeps up with peak production and service hours. + Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. + Performs other duties as assigned. **Associates at Touchpoint are offered many fantastic benefits.** Both full-time and part-time positions offer the following benefits to associates: + Retirement Plan + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: + Medical + Dental + Vision + Life Insurance/AD + Disability 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 (********************************************************************************************** _for paid time off benefits information._ **About Compass Group: Achieving leadership in the foodservice industry** 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. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Touchpoint maintains a drug-free workplace.

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 F&B Sous Chef is responsible for supporting the F&B Room Chef in all aspects of food recipes developed and served at the assigned venue in Gun Lake Casino Resort. The ideal candidate will have a deep understanding and mastery of various cuisines, showcasing expertise in creating authentic and innovative dishes. The F&B Sous Chef will assist the F&B Room Chef in designing menus, managing kitchen operations, and ensuring the highest quality of food preparation at Gun Lake Casino Resort. This role requires effective leadership skills, creativity, attention to detail, and a passion for delivering an exceptional dining experience. About Us: At Gun Lake Casino Resort, every Team Member is an ambassador, essential to the success of our company and our culture. We expect that all Team Members take personal ownership in ensuring that everything they do is in the best interest of Gun Lake Casino Resort and embody the core values of the Seven Grandfather Teachings: Love : Love your brothers and sisters and share with them. Truth : Be true in everything you do. Be true to yourself and to your fellow Humans. Respect : You must give respect if you expect respect. Respect everyone, all persons, and all the things created. Bravery : To do what is right, even in the most difficult of times. Honesty : Be honest in every action and provide good feelings in your heart. Wisdom : We cherish knowledge; wisdom is used for the good of the people. Humility : Know that you are equal to everyone else, no better, no less. In this Role: Assist in creating and curating a diverse menu featuring authentic and creative dishes, considering regional specialties and guest preferences. Assist the F&B Room Chef in ensuring all recipes are written and Team Members are properly trained on proper recipe execution of all dishes. Assist the F&B Room Chef with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes. Assist in overseeing the preparation and cooking of all dishes, ensuring consistency and adherence to established recipes and standards. Lead and manage kitchen staff of the assigned kitchen, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation. Assist in implementation and enforcement of quality control measures to guarantee the consistency, taste, and presentation of dishes that meet the Gun Lake Casino Resort standards. Stay updated on culinary trends, experiment with new techniques, and introduce innovative twists to traditional recipes to keep the menu dynamic and exciting. Ensure compliance with ServSafe food safety and sanitation regulations, maintaining a clean and organized kitchen environment. Collaborate with front-of-house staff to understand guest preferences, receive feedback, and adjust to enhance the overall dining experience. Assist in monitoring food costs, controlling waste, and contributing to the development of cost-effective recipes without compromising quality. Assist the F&B Room Chef in analyzing operational results (revenues, supply costs, labor, etc.) and makes appropriate recommendations to continuously improve the daily operations (SOP's, processes, policies, revenues, etc.). Responsible for handling any Team Member or Guest opportunities. Evaluate, oversee, and provide coaching opportunities regarding job performance of Team Members. Ensure that all Team Members are knowledgeable of and adhere to all Gun Lake Casino Resort's Standards, policies, and procedures for the department. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or GED required. At least four (4) years of culinary experience required. Ability to speak, write, and communicate in English required. At least two (2) years in a culinary leadership role is preferred. Must have a la carte or high volume (buffet, banquet, production) experience and be able to properly train appropriate execution of restaurant policies and procedures. Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Demonstrated ability to control operational costs and improve financial results. Demonstrates proficiency in written business communications to effectively present data and analyses for operational improvements. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify Gun Lake Casino Resort's “Unsurpassed” Service Standards. Must hold/maintain certification with handling (ServSafe) and Alcohol Awareness (TIPS) and the ability to gain/maintain training requirements from both programs. Availability and willingness to work extended hours including nights, weekends, and holidays as business requires. Demonstrated ability to work independently with minimal direction. Assist in conducting group and individual training regarding policies and procedures on an ongoing basis. Help set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result. Communicate consistently with all managers, keeping them abreast of all department activities. Must possess comprehensive computer skills in Microsoft Office systems. Must be able to procure food, beverages, and supplies through the procurement system. Ensure that all Team Members adhere to all policies and procedures set forth by the Executive Chef. Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Department of Health. Demonstrate proficiency in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc. Must be proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.) and be able to train others in all necessary related skills. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health, OSHA, and Gun Lake Casino Resort's guidelines. Monitor, work with facilities, and document any culinary, and sanitation departments if any area is below standards or not functioning properly. All other duties as assigned. Physical Requirements: Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols. Ability to read, write, and input data into the computer. Ability to climb, bend, reach, walk, and stand for the duration of the shift. Manual dexterity to operate job-related equipment. Must be capable of lifting 50 lbs with or without assistance. Requires normal sense of smell, taste, touch, and hearing. Ability to sit and work on a computer for long periods of time. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second-hand smoke. Work may be performed in a small area with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. These tasks include the maintenance and care of assigned areas. Work may entail trained chemical usage. Constant contact with fellow Team Members and guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.

Overview Top Reasons to Work With GHG We are one of the Nation's 101 Best and Brightest Companies to work for You'll have the opportunity to work with a Culinary Team that is fun, creative, and enthusiastic! You will have the opportunity to grow your skills and experience in an environment that fosters growth and development. Opportunity Awaits Join a high-performing culinary team at the heart of one of Kalamazoo's most dynamic event destinations. As Executive Sous Chef for Banquets & Catering, you'll help lead the execution of high-volume events, support a team of culinary professionals, and collaborate on innovative offerings that elevate our guest experience. This position is based at the Radisson Plaza Hotel and is an integral part of our Greenleaf Hospitality Group family, which includes exciting future opportunities across the Kalamazoo Country Club and the upcoming Kalamazoo Event Center (opening in 2027). Responsibilities Key Responsibilites Support all aspects of banquet kitchen operations, ensuring consistent, high-quality execution for events of all sizes Collaborate with the Executive Chef to develop and maintain menus, manage inventory, and meet food cost and labor goals Participate in client tastings and support event planning with the sales and catering teams Lead and mentor kitchen staff, promoting a positive, efficient, and accountable work environment Ensure adherence to sanitation, safety, and food handling standards Qualifications What We're Looking For 5+ years of experience in a high-volume culinary environment, preferably with banquet or catering experience Proven leadership skills with the ability to coach and motivate kitchen staff Strong operational understanding of food cost, labor management, and kitchen systems High attention to detail, time management, and organization Excellent communication skills and a positive, team-oriented attitude Culinary degree preferred, but equivalent experience will be considered Physical Requirements Ability to stand for long periods (up to 10+ hours) Capable of lifting up to 40 pounds Comfortable with bending, reaching, and repetitive tasks Able to safely work with kitchen equipment and cleaning chemicals What's in it for You Competitive salary and opportunities for career advancement. Health, wellness, and meal benefits. The opportunity to lead a dedicated team and create a top-tier guest experience. Annual bonus opportunity Accrued PTO starts immediately and is available as soon as a minimum of 2 hours is accrued 401K with 100% match up to 3% and 50% match up for the next 2% Medical/Dental/Vision/Disability/Life Insurance Robust Employee Assistance Program providing a wide range of services including up to 7 free counseling sessions per year Health and wellness reimbursement up to $600 annually for items like massages, gym memberships, running shoes etc. 10% discount on GHG outlets (1) shift meal provided per day Discounted hotel rates at Choice Hotels Worldwide Monthly cell phone stipends Annual leadership classes and trainings Parental Leave Program Flexible work schedule Why Greenleaf Hospitality Group? Greenleaf Hospitality Group is committed to creating opportunities for growth and development across our portfolio of properties. While this role is based at the Radisson, there are long-term pathways for advancement as we expand our footprint-including upcoming opportunities at the Kalamazoo Event Center and Kalamazoo Country Club.

StoryPoint Grand Rapids East The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP2

Job DescriptionBenefits: PTO Insurance Food and Beverage Discounts at all locations Bereavement 401(k) Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. Sous Chef will have oversite of all kitchen operations for their concept of All In Hospitality Group. At Donkey, we are seeking someone who is bilingual with Spanish and English. They will work directly with the Chef de Cuisine and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Areas of Focus (including but not limited to): Building and maintaining relationships with food vendors Focused on in-store food cost, inventory, and waste management Menu development alongside Chef de Cuisine and Culinary Director Mentorship and development with current in-house leadership and hourly staff Leading 1-1s Action plans for goal achievements Ensuring safety practices and handbook standards are being followed Working to maximize profitability in the kitchen Reviewing store inventory and variances Reviewing P&Ls and cost effectiveness Reviewing and controlling labor costs Creating and promoting healthy workplace culture and teamwork towards a communitive goal Interviewing and hiring kitchen leadership and hourly staff Ensuring efficiencies along facility layouts and in-house assets Developing and executing sales driving opportunities Running shifts daily to ensure guest service standards and efficient operations Requirements: Minimum of 1 years current, salaried chef experience in a high-volume restaurant/bar Speaks fluent Spanish Strong organizational skills to manage the needs of the restaurant Detailed oriented Must be, or willing to be ServSafe complaint Communication skills to inspire and motivate consistency and excellence Strong belief in a professional and ethical approach to leading, motivating, and developing staff Reports To: Chef de Cuisine/ General Manager Pay: Salary Hours: 45-47 hours/week, you write your own schedule based on needs This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. If youre passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, wed love to hear from you!