Executive chef jobs in Gulfport, MS - 482 jobs

The Executive Chef for Inverness Country Club is a hands-on chef who leads by example and is responsible for all food production on the property, including restaurant operations, events, catering, and to-go orders. He or she develops menus, food purchase specifications, and recipes, and supervises all kitchen personnel. The Executive Chef develops and monitors food and labor budgets for the kitchen and maintains the highest professional food quality and sanitation standards. Requirements Ability to work positively and effectively with members, staff, and vendors Ability to conduct meetings, menu briefings, and maintain clear communication across the team Extensive knowledge of menu development, marketing insight, and cost and wage control through knowledge of food products, standard recipes, and proper preparation techniques ACF Certification and/or college degree in Culinary Arts preferred Club hospitality, resort, or cruise experience preferred Strong communication, organizational, and time management skills Ability to demonstrate sound judgment, problem-solving, and decision-making skills Must be approachable and compatible with the nature of the Club Must demonstrate values, conduct, and integrity consistent with the caring philosophy in place Key Expectations and Goals Lead product knowledge training for all culinary positions and play a key role in the vision and marketing of the culinary operation Organize and develop systems to ensure smooth and efficient food service operations Ensure high standards of sanitation, cleanliness, and safety are consistently maintained throughout all kitchen areas, including site visits to all outlets Cook or directly supervise the preparation of items requiring advanced culinary skill Establish controls to minimize food and supply waste and theft Develop recipes and preparation techniques that ensure consistently high quality while minimizing food costs; exercise portion control and assist in establishing menu pricing Attend food and beverage and management meetings Maintain a visible and enthusiastic presence with the membership, delivering top-level service regardless of volume Practice prudent budgeting and planning by monitoring financial results and taking proactive, creative action to ensure financial goals are met Demonstrate strong management skills and lead through inspirational leadership Contribute ideas for club programming, member events, and culinary offerings Value the formation of lasting professional relationships and actively participate as a member of the Club Management Team Please Note This job description includes, but is not limited to, the duties and responsibilities noted above. The essential functions of this position are not exhaustive and may be supplemented. The employee must be able to perform the essential functions of the position with or without reasonable accommodations. Inverness Country Club is an equal opportunity employer.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the overall operations of the kitchens and personnel to ensure guest satisfaction and consistent compliance with all departmental goals, standards and procedures as well as all company, health, safety, and all other applicable regulatory standards and procedures. Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements. Responsible for the direct supervision of all Room Chefs and Assistant Chefs. Manage staffing levels congruent with departmental and business needs. Review and analyze financial reports and apply findings in a practical manner to improve the overall operations. Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages. Promote and ensure positive guest relations at all times. Other duties as assigned Qualifications Must be at least 21 years of age. High school diploma or equivalent vocational training certificate. Certification of culinary training or apprenticeship. Two (2) years of experience in a similar position. Must have an extensive knowledge of food products, recipes, and preparation and presentation styles. Must be able to stand and/or walk for extended periods of time. Must have excellent customer service and communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications by management. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

New Orleans, LA, USA Full-time Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen. Hotel Overview: Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont's luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city's renowned and historic French Quarter. Job Description What do we expect from you? Reporting to the Director, Food & Beverage, the Executive Chef's primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production. Objectives/ Accountabilities: Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations Consistently offers professional, engaging and friendly service Lead an outstanding culinary team in a high volume, luxury hotel Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation Develop and prepare new signature items for the Hotel and/or special functions Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Executive Steward reports to this role Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature) Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report Review and approve weekly payroll Support environmental initiatives by, when possible, seeking organic food options Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings Communicate to engineering any physical maintenance problems Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.) Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide Seek opportunities to increase revenues Other duties as assigned Qualifications Qualifications: Previous leadership experience in the Culinary field required Journeyman's papers or international equivalent preferred Diploma Certification in a Culinary discipline preferred Complete knowledge of classical, contemporary and international cuisine Technical knowledge in banquet food production and presentation Computer literate in Microsoft Window applications Strong interpersonal and problem-solving abilities Highly responsible and reliable Ability to work well under pressure in a fast-paced environment, long hours may be required Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all time Physical Demands: Lifting-Under 20lbs 10% of Work Time Carrying- Under 20lbs 10% of Work Time Pulling- Over 20lbs 10% of Work Time Sitting - 30% of Work Time Work Environment- Exposure to humidity, dust, noise, hot and cold temperatures Additional Information All your information will be kept confidential according to EEO guidelines.

American Cruise Lines, the largest cruise line in the United States, is looking to add Lead Line Cooks to our shipboard team for the 2026 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Our Lead Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Commitment to controlling inventory and minimalizing food waste by utilizing standardized recipes. Ensures "all" special requests and allergies are acknowledged, prepared and served accordingly. Adheres to the strict food safety and sanitation policies within the galley. Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient. Adheres to all American Cruise Lines' Chefs Manual standards and procedures. Anticipates the needs of both guests and crew. Assists in the production and service of all Crew meals. Responsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs. Responds quickly to guest requests and ensure follow through of service delivery. Assists with breakfast, lunch, cocktail hour and dinner preparation, as well as any special onboard events. Work closely with the Executive Chef/Sous Chef to ensure that the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to. Assist the Sous Chef wit ensuring Galley Steward timecards are submitted and correct. Follow approved menus, standardized recipes, and food sanitation standards. Work with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely manner. Assist in orchestration of proper storage of deliveries in appropriate areas of the galley. Comply FDA logs are completed on a daily, weekly and monthly basis with the Sous Chef. Create positive crew experiences and a healthy work environment. Maintain sanitation and cleanliness standards of the galley, storage rooms and galley crew rooms. Responsible for supervising and assisting the Galley Stewards with the Sous Chef to make sure various tasks throughout the day are being taken care of by the Galley Stewards. Such as removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tableware. Communication with all coworkers is imperative to all meal services. Qualifications: Must be able to work around 14 hours per day. Preferred Associate's Degree in Culinary Arts or Hotel & Restaurant Management. Minimum 4 years' experience at a full-service restaurant, hotel, resort, or cruise ship. Must have "Line" experience with breakfast, lunch, dinner, and buffets. Strong organizational skills and excellent verbal and written communication skills (English). Available to travel and work a flexible schedule including long days for extended periods of time. Must be able to lift at least 50 lbs. without struggle. US Coast Guard regulated pre-employment drug test. Ability to manage a team of three galley stewards during daily ware washing operations as well as effectively lead, direct, teach and guide and ensure the team is working efficiently throughout the day. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation*

A leading foodservice organization is seeking a Campus Executive Chef for a prestigious university dining operation in Alabama. This role offers the opportunity to lead the culinary strategy for a high-volume residential dining program serving thousands of meals per week across multiple outlets, with a strong focus on culinary innovation and student engagement. The company is a respected leader with a long-standing presence at major universities throughout the region. Their stable work environment, collaborative culture, and strong portfolio of high-profile accounts make this an exceptional opportunity to join this growing organization! Campus Executive Chef Responsibilities: Develop and execute innovative culinary programs, including cooking classes and campus-wide cooking demonstrations. Ensure proper culinary standards and techniques across large dining halls in a high-volume operation. Establish and maintain strong relationships with university administration and senior leadership. Collaborate with district and regional leadership to achieve culinary excellence and operational goals. Oversee culinary aspects of high-profile catering events while supporting the catering team. Work a primarily Monday-Friday schedule with some evening and weekend catering commitments as needed. Lead culinary innovation and bring fresh ideas to grow the overall culinary program. Campus Executive Chef Qualifications: Seasoned culinary professional with executive chef experience in high-volume operations ($30M+ accounts preferred). Contract foodservice experience required;higher education/university dining experience strongly preferred. Must possess an outgoing, open-minded personality with the ability to lead classes and engage diverse audiences. Calm under pressure with the ability to be presentable in both hands-on line work and executive-level settings. Culinary degree or equivalent experience required. Multi-unit oversight and catering experience preferred. Compensation: $80, 000 - $90, 000, relocation assistance available, comprehensive benefits package, and more!

Biloxi, Mississippi The SHOW comes alive at MGM Resorts International Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests. THE JOB: As the Executive Sous Chef at Jia, our signature Pan-Asian dining destination, you will bring creativity, precision, and leadership to the heart of the kitchen operation. Working alongside the Executive Chef, you'll guide and inspire your team while ensuring every dish meets the highest standards of quality and presentation. From overseeing daily operations and developing menu strategies to training staff and supporting service excellence, you will play a vital role in delivering WOW moments that elevate the guest dining experience and leave a lasting impression. THE SCHEDULE: Swing Shift | Full Time Wednesday - Sunday | 1:00pm - 11:00pm Off | Monday & Tuesday JIA Overview THE DAY-TO-DAY: * Lead and oversee daily restaurant kitchen operations, including budgets, labor productivity, scheduling, inventory control, and menu execution * Support the Executive Chef in achieving operational and financial goals, executing initiatives, and driving culinary innovation * Ensure strict adherence to sanitation, cleanliness, and safety standards across all kitchen areas * Train, coach, and mentor chefs, cooks, and kitchen team members to achieve excellence and career growth * Partner with Human Resources to create a positive, team-oriented culture that values recognition, development, and diversity * Collaborate with service leaders to deliver a seamless experience between the kitchen and dining room * Interact directly with guests, resolve concerns, and ensure satisfaction with every dining experience * Maintain deep knowledge of venue menus, culinary techniques, and kitchen equipment THE IDEAL CANDIDATE: * Holds a Bachelor's degree or has equivalent experience * Excels in managing high-volume, fast-paced kitchen operations with strong organizational skills * Inspires and develops others through coaching, training, and leadership by example * Maintains a passion for hospitality, culinary excellence, and creating memorable guest experiences THE PERKS & BENEFITS: * Wellness incentive programs to help you stay healthy physically and mentally * Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more. * Free meals in our employee dining room * Health & compensation protection benefits * Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community VIEW JOB DESCRIPTION: ************************************************************************** Are you ready to JOIN THE SHOW? Apply today!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualified standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $75,000-$83,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 17, 2026. About the Venue The Arthur R. Outlaw Mobile Convention Center anchors lively downtown Mobile, Alabama, a city that offers world-class accommodations, retail shops, restaurants, museums, parks and art galleries. The 317,000-square-foot facility features 16 meeting rooms, two ballrooms and two exhibit halls that total 100,000 square feet. Covered walkways and crosswalks to nearby hotels give attendees the ultimate in convenience, with downtown dining, nightlife, shopping and sightseeing just minutes away. Winner of numerous architectural awards, the Mobile Convention Center takes full advantage of an exclusive waterfront setting. The striking exterior incorporates outdoor terraces on three sides of the venue, while the expansive windows - more than 45,000 square feet of exterior glass - afford magnificent views of the historic Mobile River from three levels. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensure event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees, responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures for kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Other duties and responsibilities as assigned. Qualifications Education & Experience: Minimum of 3-5 years of kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills Ability to positively develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative, solid decision maker Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Skills & Competencies: Strong interpersonal and communication skills Excellent organizational skills and attention to detail Ability to work independently and as part of a team Proficiency in Microsoft Office Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. We can recommend jobs specifically for you! Click here to get started.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualified standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $75,000-$83,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 17, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensure event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees, responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures for kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Other duties and responsibilities as assigned. Qualifications Education & Experience: Minimum of 3-5 years of kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills Ability to positively develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative, solid decision maker Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Skills & Competencies: Strong interpersonal and communication skills Excellent organizational skills and attention to detail Ability to work independently and as part of a team Proficiency in Microsoft Office Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Brookdale University Park is a premier Continuing Care Retirement Community located in Homewood, AL! Come lead the dining experience and change the lives of those we serve everyday. Offering up to a $2500 sign-on bonus! Do you love the creativity of being a Chef but hate the late nights and hectic weekends? With thousands of recipes to choose from, and the ability to add your own, Brookdale is the place for you. Quality is what we pride ourselves on and listening to our residents in the development of our menus is key. If you are passionate about leading a team, have high expectations when it comes to sanitation and food safety and would enjoy making a positive impact on the lives of seniors then this is an opportunity you don't want to miss. Apply with us today to experience the uniqueness of senior living dining. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Associate's degree (A.A) or equivalent from two year college or technical school. Two to four years related experience and/or training; or equivalent combination of education and experience. Certifications, Licenses, and Other Special Requirements ServSafe Certified. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management and Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Effective customer service skills and the ability to lead and supervise a diverse group of people. Ability to coordinate the daily production of menus, recipes and food preparation. Capable of managing multiple job tasks including the preparation of several foods at the same time. Excellent cooking skills and an understanding of food preparation principles, ingredients and culinary terminology. Ability to modify and develop creative recipes and menus that are healthy and satisfying to the residents. Ability to understand and apply sanitation principles. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Oversees daily operations of the kitchen and ensures the highest quality food products. Directly supervises and trains kitchen personnel on all related culinary activities. Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control. Selects recipes, prepares and coordinates all meals. Coordinates prep for the following day's menu. Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality. Establishes presentation technique and quality standards. Plans, modifies and develops menus. Performs a pre-meal meeting with food servers to review detail of daily menu. Ensures an adequate number of culinary associates each shift and ensures absences are covered. Estimates food consumption and requisitions food purchases. Monitors and maintains inventory. Assists in the adherence to maintaining budget compliance for daily food costs. Assists in applying appropriate loss prevention procedures. Assists in hiring, training, scheduling, disciplining and terminating associates. Provides training for all kitchen staff. Assists in the coordination and execution of special events. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage and use of cleaning chemicals. Keeps waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

We are seeking a talented and experienced Chef to lead our high-end kitchen. The ideal candidate will have a passion for culinary excellence and a strong background in fine dining. This role requires creativity, leadership, and a commitment to delivering exceptional dining experiences. Key Responsibilities: - Oversee all kitchen operations, ensuring high standards of food quality and presentation - Develop and design innovative menus that reflect current culinary trends - Manage kitchen staff, providing training and guidance to ensure a cohesive team - Maintain inventory and manage food costs to maximize profitability - Ensure compliance with health and safety regulations - Collaborate with front-of-house staff to enhance the overall guest experience - Stay updated on industry trends and incorporate new techniques and ingredients Skills and Qualifications: - Proven experience as a Chef in a high-end or fine dining establishment - Strong leadership and team management skills - Excellent culinary skills with a focus on presentation and flavor - Ability to work in a fast-paced environment and manage multiple tasks - Knowledge of food safety and sanitation regulations - Creativity and a passion for culinary arts - Strong communication and interpersonal skills We offer a competitive salary and benefits package, along with opportunities for professional growth in a dynamic and supportive environment. If you are a dedicated culinary professional looking to make an impact, we encourage you to apply.

We believe exceptional experiences begin with extraordinary people. If you're ready to lead with passion, drive culinary innovation, and be a key part of our hotel's success, we want to hear from you! What You'll Do: Inspire Culinary Excellence: Oversee all kitchen operations, including menu development, food preparation, and presentation, while maintaining the highest standards of quality and consistency. Lead with Passion: Recruit, train, and mentor a dynamic team of chefs and kitchen staff to deliver exceptional service and foster a positive team environment. Drive Innovation: Craft unique and memorable dining experiences for our guests by incorporating seasonal ingredients, current trends, and guest feedback. Operational Expertise: Manage budgets, control costs, and ensure compliance with health and safety regulations, all while driving profitability and efficiency. Collaborate: Work closely with other departments to align our culinary vision with the overall guest experience and hotel standards. What We Offer: Competitive Salary Comprehensive Benefits Career Growth Opportunities Travel Perks: Enjoy exclusive discounts at Marriott properties worldwide. A Supportive Team Culture: Work in a collaborative environment where your creativity and leadership are valued and celebrated. What We're Looking For: A proven leader with 5+ years of culinary leadership experience in a luxury or upscale environment. A passion for food and a track record of developing innovative menus that exceed guest expectations. Strong financial acumen with experience in budgeting, cost control, and forecasting. Excellent communication and leadership skills to inspire and manage a diverse team. A commitment to maintaining high standards in health and safety compliance. Culinary degree or equivalent experience preferred.

Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons' meals are satisfactory. Responsibilities include: Developing unique and cuisine\-appropriate menus. Collaborating with the Manager to set item prices. Staying current on developing trends in the restaurant and event industries. Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations. Monitoring inventory and purchasing supplies and food from approved vendors. Hiring, training and supervising kitchen staff. Assisting and directing kitchen staff in meal preparation, creation, plating and delivery. Preparing meals and completing prep support as needed. Requirements 2+ years of culinary education and 5+ years of experience in a similar position. Advanced knowledge of food professional principles and practices. Excellent knowledge of BOH systems, ordering and inventory. Excellent communication skills. Ability to meet deadlines. Professional appearance and attitude. Must be available to work weekdays and weekends. Leadership skills are a must. "}}],"is Mobile":false,"iframe":"true","job Type":"Full time","apply Name":"Apply Now","zsoid":"653176156","FontFamily":"Verdana, Geneva, sans\-serif","job OtherDetails":[{"field Label":"Industry","uitype":2,"value":"Restaurant\/Food Services"},{"field Label":"Work Experience","uitype":2,"value":"5+ years"},{"field Label":"City","uitype":1,"value":"Mobile"},{"field Label":"State\/Province","uitype":1,"value":"Alabama"},{"field Label":"Zip\/Postal Code","uitype":1,"value":"36605"}],"header Name":"Executive Chef","widget Id":"417767000000072311","is JobBoard":"false","user Id":"417767000000181003","attach Arr":[],"custom Template":"3","is CandidateLoginEnabled":true,"job Id":"417767000007803001","FontSize":"12","google IndexUrl":"https:\/\/krshrc.zohorecruit.com\/recruit\/ViewJob.na?digest=mTYiJKZ4mm9DMG9J5k1AgTU4M3Qs1o@Mf2Ohke8cYF4\-&embedsource=Google","location":"Mobile","embedsource":"CareerSite","logo Id":"b4dx1fa6679ef38494e05a88f4245264c1d30"}

Summary of Responsibilities: The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus dining vision that supports the mission of the College, delivers an exceptional dining experience, and steward resources with excellence. The Executive Chef oversees menu development, culinary standards, financial performance, team leadership, compliance, and innovation across all dining locations. As a senior culinary leader, this position partners cross-functionally to support campus life, events, student experience, and future growth initiatives, while cultivating a missioncentered, high-performing culinary culture. Specific Duties and Responsibilities: 1. Culinary Vision and Innovation Menu Development: Conceptualize, develop, and implement seasonal and long-term menus that align with current and future Highlands College dining concepts, balancing quality, creativity, nutrition, variety, and speed of service to enhance the overall diner experience. Recipe & Specification Management: Develop, document, and maintain comprehensive standardized recipes, food purchasing specifications, and preparation techniques to ensure consistency, scalability, and excellence across all areas. Quality Control: Establish, communicate, and enforce standards for food preparation, presentation, portion control, nutrition, allergen awareness, and dietary accommodations, ensuring the dining experience consistently meets or exceeds expectations. 2. Operations and Financial Management Budgeting and Cost Control: Develop, manage, and monitor departmental budgets, food costs, and labor expenses to meet approved financial targets, industry benchmarks, and stewardship expectations. Procurement and Inventory: Oversee sourcing, purchasing, inventory management, and vendor partnerships to ensure quality, reliability, sustainability, and cost-effectiveness while aligning with institutional values. Operational Excellence: Develop, implement, and continuously improve Standard Operating Procedures (SOPs) to uphold exceptional cleanliness, food safety, operational efficiency, and waste reduction across all culinary operations. 3. Leadership and Staff Development Culture Building: Instill a “mission in the middle” Culinary culture by leading by faith fostering a positive, collaborative, and creative work environment that promotes professional growth and job enrichment. Team Supervision: Directly manage and mentor Culinary Team in all areas of Highlands College campus. Training and Development: Design, implement, and evaluate comprehensive training programs for all culinary personnel, focusing on cooking techniques, productivity, creativity, consistency, standards, and growth of culinary knowledge. 4. Compliance and Safety Health and Safety: Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, ServSafe, and internal Highlands College standards. Audits: Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location. 5. Cross-Functional Collaboration Collaborate closely with cross-functional partners including Operations, Advancement, Enrollment, Student Life, Events, Facilities, Finance, and others on initiatives that support the mission, growth, and campus experience of the College. Monitor student, guest, and stakeholder feedback, along with industry trends and best practices, to continuously refine menus, service models, and the overall dining experience. Other Duties Assist with the research and concepting of additional restaurant concepts that meet the demand needs of Highlands College. Participate in ministry at Church of the Highlands and Highlands College by leading small groups. Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Personal Characteristics Demonstrates a genuine interest in supporting others, coaching, and training to improve performance. Gives clear direction while balancing collaborative input Highly focused, self-started with an elevated level of energy and positive outlook. Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change. Abilities & Skills Ability to speak comfortably in public and to diverse audiences Ability to build meaningful relationships with key partners Master of knife handling, food preparation, and culinary techniques Menu design and concepting Team building and development Highly refined palate and sensory evaluation skills. Education Minimum of a 2 year associate degree in culinary arts or equivalent required 4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college Certified Executive Chef certification preferred. Experience Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise). Extent of Public Contact: High Physical Demands: Abilty to work while standing continuously in kitchen environment Ability to drive between campuses Ability to lift 50 lbs without assistance Direct Reports: This position serves as the senior culinary leader and direct or indirect supervisor for roles including Dishwasher, Cook, Sous Chef, Pastry Chef, Executive Sous Chef, and other culinary personnel.

Qualifications: High school graduate or equivalent required Degree in culinary arts required from an accredited educational institution. At least ten years of working experience in a large volume food establishment including banquets, buffets, specialty restaurants and coffee shops. Working knowledge of all phases of butchering, baking and garde-manger. A minimum of four years of combined kitchen supervisory and administration experience. Excellent interpersonal, customer service, financial analysis, communication, team building, problem solving and strategic thinking skill required. Must successfully pass manager lap internal testing. Must present a well-groomed appearance. Must be able to get along with co-workers and build a cohesive team Essential Job Functions: Administers all aspects of food preparation at customer and employee facilities Plans all daily and special events menus as directed Maintains a consistent high level of food quality and guest service. Prepares budget for food, labor, and other expenses and manages expenses accordingly. Maintains cleanliness of all back-of-the-house areas. Keeps equipment in proper working order. Completes financial analyses and reports as assigned. Develops and maintains a positive work environment throughout the kitchen areas. Provides tools for employees so that they may effectively perform their necessary job functions. Meets the attendance guidelines and adheres to regulatory, departmental and company policies. Establishes and conducts training programs Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees Controls food waste and pilferage Conducts weekly inspections of all assigned areas including line, preparation, pantry, clean up and storage to and administers safety policies and procedures pertaining to the procedures Administers performance reviews as required Direct supervision of entire stewarding and material handling staff Adhere to all regulatory, departmental, and company policies in an ethical manner Outstanding example of and a credit to Grand Biloxi Casino Physical, Mental & Environmental Demands: Knowledge of food preparation and presentation Basic computer skills Excellent interpersonal skills as well as documented excellent leadership/motivational skills

Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE: 1004464

**Job Reference Number:** 36015 **Employment Type:** Full-Time **,** Onsite **Segment:** Healthcare **Brand:** Cura-Hospitality **State:** Mississippi (US-MS) **Why Work for Cura?** **Come join our amazing team and enjoy:** + No late Night Shifts! + Weekly Pay! + Free meals! + Work/Life Balance! + Competitive Benefits Package! + Tuition Reimbursement! + Employee Referral Bonus! + 401K & Company Match! Elior North America is **a family of distinct hospitality companies with more than 50 years of industry experience** and 15,000 team members united in our passion for food, service, and excellence. We share an appetite for growth which drives all of us to continually reimagine our customers' experience. **The Role at a glance:** We are looking to add an experienced, enthusiastic chef manager to join our Healthcare team in Biloxi. As a chef manager, you will have the opportunity to ensure that clients receive delicious, healthy food during every service. **What you'll be doing:** + Addressing customer service needs. + Helping to hire and train new staff, and attending training sessions and meetings when required. + Assisting in the purchase of food and designing of menus. **What we're looking for:** _Must-haves:_ + At least one year of prior experience working in a kitchen focused on cooking from scratch. + Strong communication and leadership skills. + Ability to manage your own schedule and schedules of others. _Nice-to-haves:_ + Prior management experience, preferably in a culinary environment. + ServSafe and/or HACCP certification **Where you'll be working:** Mississippi Veterans Affair community **Our Benefits:** + Medical (FT Employees) + Dental + Vision + Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity + Discount Program + Commuter Benefits (Parking and Transit) + EAP + 401k + Sick Time + Holiday Pay (9 paid holidays) + Tuition Reimbursement (FT Employees) + Paid Time Off \#BOOST #LI-KM1 **About Cura:** Cura serves hospitals, senior living centers, and other long-term care facilities. We guarantee compassionate service and healthy, delicious meals to ensure that quality of life never diminishes. **About Elior North America:** Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. **Disclaimer:** This job description can be revised by management as needed.

SECTION NO: INFINITY BUFFET - BACK OF HOUSE SUBJECT: SOUS CHEF ______________________________________________________________________________ REPORTS TO : Director of Hospitality Services RESPONSIBILITIES: Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate. Fully responsible for food production, scheduling, food and labor costs, sanitation and implementation of policies and procedures. Training and development of culinary staff. Cooking, creating and establishing new innovative recipes Coordinates and actively participates in event operations and monitors food and labor costs Maintains a clean and orderly kitchen to comply with all State and local health department regulations. Plan menus and daily specials, maintaining financial responsibility for the menu Establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles. Enforce all company performance standards fairly and consistently with staff: including self-adherence for example and integrity purposes Oversees inventory of food product and coordinates product ordering and receiving within unit specifications Maintain consistency and high quality of all food products as well as customer service. Responsible for all kitchen staff. Responsible for organization and cleanliness of all areas and aspects of kitchen. Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range. Check all coolers throughout shift and make sure that they are swept and mopped. Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste. Cost out, complete, and report all waste from the Buffet. Maintain general knowledge of commercial kitchen operations. Establish prep list and ensure it is completed by staff. Cross-utilize all products and left over products after prepping. Ensure all recipes and service specifications are followed by all FOH and BOH staff. Assist in the preparation and execution of all menu items. Utilize the Eatec system i.e. ordering, recipes, waste logs, and costing. Ensure that all crewmembers complete the tasks assigned to them. Handle all issues in a professional and organized manner. Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace. Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift. Ensure that cool down charts, cleaning lists, waste logs, transfer logs, and prep lists are completed and followed. Adjust par levels depending on business and make sure they are maintained. Make sure the line is stocked throughout each shift along with Cook III's. Work with Supervisors and Manager to keep the overall morale in the kitchen positive. Inspect all received items making sure that they are of the highest quality. Prepare tastings for proposed new menu items detailing and documenting each product description, product's cost, and the decisions/outcome made by the managerial staff. Conduct interviews, administer questionnaire to new hires and complete new hire packet. Control labor costs and adjust as business dictates. Ensure that all new staff are properly trained and informed of Treasure Bay's policies and procedures. Complete annual evaluations of crewmembers. Complete weekly schedule for BOH staff. Communicate with oncoming shift change. Attend or participate in food vendor trade shows as directed by Management. All other duties as assigned. EDUCATION AND SKILLS REQUIRED: Degree from a post-secondary culinary arts training program is desirable. A minimum of 5 years as a Cook III plus three years in another food preparation position. LICENSE / PERMIT REQUIREMENTS: Serv Safe certification. PHYSICAL REQUIREMENTS: Must be able to walk, bend, lift, stand for long periods of time and be able to read, write, with good eye to hand coordination, depth perception and effective verbal communication. BENEFITS: 401k; Medical/Dental/Vision/life/FSA sign-up after 30 days; Rocket Lawyer Legal; PTO; employee discounts

Lucedale's newest restaurant, Grill 1901 is seeking an experienced and motivated Kitchen Supervisor to lead daily kitchen operations and support our culinary team. This role is ideal for someone who leads by example, values consistency and cleanliness, and thrives in a fast-paced, casual dining environment. The Kitchen Supervisor plays a key role in maintaining food quality, team performance, and operational standards. Job Type: Full-time Responsibilities: Supervise and support kitchen staff during shifts Ensure food is prepared according to recipes, quality standards, and presentation guidelines Maintain kitchen cleanliness, organization, and food safety compliance Train and coach kitchen team members on procedures, equipment, and expectations Monitor prep levels, inventory, and food waste Communicate effectively with front-of-house leadership to ensure smooth service Assist with scheduling, shift coverage, and daily kitchen planning Lead by example in professionalism, punctuality, and teamwork Qualifications: Previous kitchen leadership or supervisory experience preferred Strong knowledge of food safety and sanitation standards Ability to work efficiently in a high-volume environment Excellent communication and leadership skills Dependable, organized, and solution-oriented Flexible availability including nights, weekends, and holidays Ability to stand for long periods and lift up to 40 lbs What We Offer: Competitive pay based on experience Growth and advancement opportunities A team-focused, supportive work environment Consistent hours and stable leadership Insurance Benefits Vacation Payback Hotel Discounts We would love for you to join our opening team!