Executive chef jobs in Hammond, LA

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

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. Sounds like a winning formula for you. Join us! THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS People and product focused hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients and the ability to build relationships. Perform related duties as assigned by Management. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Degree or certification from an accredited culinary arts institute preferred, or apprenticeship certification from the American Culinary Federation. At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry. Proven track record in improving kitchen efficiency, managing food quality, and labor costs. Must have excellent managerial, 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 in Microsoft Word, Excel, and PowerPoint. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; travel may be required. Experience in a union work environment preferred. Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Specific vision abilities required by this job include close vision and the ability to adjust focus. Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium events. Must have the ability to lift, push, pull approximately 25lbs Must be able to stand and/or walk for up to 10 hours during a single shift, while navigating ramps, stairs and elevators. 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 (Caesars Superdome & Smoothie King Center New Orleans, LA) 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 accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. 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.

Role OverviewSodexo is seeking an Executive Chef 4 to join our leadership team at Our Lady of the Lake Regional Medical Center, a leading 600-bed hospital in Baton Rouge, Louisiana. This is an exciting opportunity to lead a high-volume healthcare culinary program, delivering exceptional service to patients, visitors, and staff. Reporting to the Area General Manager, the Executive Chef will manage a team of approximately 30 employees and oversee all culinary operations including:Patient dining services Retail dining outlets Catering and special events Previous Executive Chef or senior culinary management experience in a healthcare setting required. This position is primarily Monday-Friday with rotating weekends. What You'll DoLead, mentor, and develop a team of culinary professionals to achieve service excellence. Ensure compliance with food safety, sanitation, and HACCP standards at all times. Manage all aspects of the culinary operation including menu planning, ordering, production, and quality control. Collaborate with the management team to meet client expectations and Sodexo operational standards. Oversee patient feeding programs, ensuring meals are nutritious, appealing, and delivered on time. Manage retail dining services, delivering innovative menus and exceptional guest experiences. Lead catering operations for hospital events and executive functions. Monitor labor, food, and operational costs to meet financial goals. Foster a culture of safety, teamwork, and professional development. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven ability to lead and motivate frontline staff, including union and non-union employees. Strong background in safety, sanitation, and regulatory compliance. Financial acumen with experience managing food and labor budgets. Excellent communication, leadership, and customer service skills. Experience with Sodexo systems and programs is strongly preferred. Culinary degree or equivalent combination of education and experience preferred. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

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.

About Bally's Corporation Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. Qualifications: A high school diploma or GED equivalent is preferred. Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills. Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company. Gaming industry experience is preferred What's in it for you: Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages Paid Time Off Target Compensation Range: $56,900- $58,607 annual salary Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities, and activities may change at any time with or without notice.

Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: * Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. * Participates and conducts regular departmental and company meetings. * Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. * Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. * Orders, inventories, and establishes pars to meet the businesses ever changing demands * Recruits, manages, schedules, hires, trains, and develops the restaurants team members. * Ensure direct reports receive constructive coaching sessions either formal or informal as needed. * Create and update departmental policies and procedures to ensure effectiveness and relevance. * Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. * Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. * Ability to work on future goals while never letting the daily needs of the business faulter. * Accurately track team members attendance, behaviors, and performance. * Available and present at times of peak business and available to work all shifts. * Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. * Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. * Other duties as assigned. Qualifications: * A high school diploma or GED equivalent is preferred. * Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills. * Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company. * Gaming industry experience is preferred What's in it for you: * Top industry pay * Tuition Reimbursement * 401k with company match * Comprehensive health packages * Paid Time Off Target Compensation Range: * $56,900- $58,607 annual salary Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Job Description Tujague's Restaurant, New Orleans second oldest, is looking for one Chef de Cuisine/Sous Chef to join our 26 person strong team. We are located at 429 Decatur St. in the French quarter. Our entire building has recently undergone a full renovation including our spacious state-of-the-art kitchen. The ideal candidate is self-driven, punctual, and reliable. The Chef de Cuisine is responsible for all aspects of the kitchen such as menus plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. He/she provides leadership, training and hands-on management of the back of house staff. He/she is in charge of executing food in the main kitchen, collaborating with the Executive Chef on menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Chef de Cuisine provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a guest centric attitude and culture. This is a salaried position offering 45K-60k/year commensurate on experience, and includes health insurance and paid parking. We are an equal opportunity employer and will make any hiring decisions based on the individuals ability to excel in the role of Chef de Cuisine. Tujague's is currently open for dinner Wednesday through Sunday and Brunch Friday through Sunday as well as all major holidays. We will open 7 days a week starting in the month of September. Responsibilities Ensuring that all food meets the highest quality standards and is served timely Collaborating with the Executive Chef to plan the menu and design presentation for all dishes Collaborating with the Executive Chef to hire and train all kitchen staff Coordinating Kitchen staff and assisting them as required Managing assigned staff, including scheduling, training, performance feedback and discipline Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control Assessing the need for and reporting necessary kitchen repairs to the General Manager Enforcing best practices for safety and sanitation in the kitchen Creating new recipes to regularly update the menu and keeping track of new treads in the industry Incorporating feedback from restaurant staff and guests to make improvements or resolve issues Qualifications Serve Safe Certification 3-5 years experience in a professional kitchen or restaurant environment In depth knowledge of food principles and best practices Excellent communication skills and leadership qualities Passion for creating incredible food that attracts customers Ability to thrive in a high-pressure environment Exceptional standards for cleanliness, health and safety Experience managing inventories Creative and innovative thinking We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Personal Time Off CHEF DE CUISINE The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. QUALIFICATIONS 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Personal Time Off CHEF DE CUISINE The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. QUALIFICATIONS 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Pastry Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. 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: * Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. * Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. * Set-up, maintain, and breaks down station according to FDA Standards. * Taste all products produced to assess quality. * Notify the Executive Chef of any product shortages or equipment maintenance issues. * Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. * Schedule the production of all baked goods. * Always maintain an inventory of fresh baked goods. * Use food production equipment according to manufacturer's instructions. * Maintain a professional appearance at all times. * Ensure that each guest has a positive and memorable experience. Qualifications: * Ability to work around 14 hours per day. * An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. * Ability to reach, bend, and frequently lift/move items up to 50 lbs. * Ability to work in a standing position for extended amounts of time. * Basic understanding of professional baking and pastries and food & beverage knowledge.. * Problem solving skills, organization skills, and self-motivation. * Commitment to quality service. * Ability to multi-task and work in a team environment. * Ability to work calmly and effectively under pressure. * Ability to adapt and adjust daily to last-minute requests or changes. * US Coast Guard regulated pre-employment drug test. * 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*

Full-time Description As a Kitchen Manager/Chef you will be tasked with working efficiently in a fast-paced kitchen environment to produce high-quality food according to company standards. You will also be responsible for managing back of house of schedules, vendors, communicating menu changes and inventory. Prior experience is a must. Primary Responsibilities: Manage all back of house operations efficiently and effectively (scheduling, vendors, inventory) Supervise and coordinate all food preparation to ensure high-quality, properly-prepared products Maintain strict sanitation and safety standards Execute all menus effectively ensuring quality food is provided to our guests Have a positive, professional attitude that contributes to a favorable environment for other employees and guests Focus on providing the highest possible quality of guest service Ability to lead a back-of-house team and promptly, professionally handle issues as they arise Availability to work a flexible schedule that will include weekends and holidays Enforces employee uniform, cleanliness and personal hygiene standards Provides ongoing feedback to kitchen staff Complete daily check to ensure food quality and recipe adherence Will keep manager fully informed of all issues and takes corrective action where necessary or suggests alternative courses of action. Requirements Job Qualifications: 2+ years sous chef experience Experience managing a team Four-year degree (preferred) Culinary Degree (preferred) Salary Description 50,000

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description About Us:Johnny Sanchez is a vibrant, contemporary Mexican restaurant that fuses traditional flavors with modern techniques, delivering an unforgettable culinary experience in the heart of New Orleans. Our kitchen is fast-paced and full of energy, just like the city itself. We take pride in using high-quality ingredients to create bold, flavorful dishes that tell a story. We're searching for a passionate, detail-oriented Sous Chef to join our dynamic team and help bring that story to life. Position Overview:As the Sous Chef at Johnny Sanchez, you'll work side-by-side with our Executive Chef, playing a key role in leading kitchen operations. You'll assist in menu development, oversee food preparation, and ensure every dish leaving the kitchen reflects the exceptional quality and creativity Johnny Sanchez is known for. This is an incredible opportunity for someone who thrives in a collaborative environment and is eager to take their culinary skills to the next level. Key Responsibilities: Kitchen Leadership: Assist in managing the day-to-day operations of the kitchen, ensuring smooth service and communication between the kitchen and front-of-house. Menu Development: Collaborate with the Executive Chef to develop creative, seasonal dishes that align with our vision and showcase fresh, local ingredients. Quality Control: Ensure that all dishes meet our high standards of presentation, flavor, and consistency. Team Management: Train, mentor, and supervise line cooks and kitchen staff, maintaining a positive, productive work environment. Inventory & Cost Control: Assist with ordering, managing inventory, and controlling food costs, ensuring efficiency without sacrificing quality. Health & Safety: Ensure the kitchen adheres to all health, safety, and sanitation standards, promoting a clean and organized workspace. Qualifications: Minimum of 2 years of experience as a jr sous chef or sous chef in a fast-paced, high-quality restaurant. A deep understanding of Mexican cuisine or a strong willingness to learn and adapt. Strong leadership and communication skills with the ability to inspire and manage a team. Excellent organizational skills and the ability to multitask in a high-pressure environment. Passionate about creating dishes with fresh, local ingredients. A commitment to maintaining the highest standards of food quality and kitchen safety. Perks & Benefits: Competitive salary and performance-based bonuses. Opportunities for growth and development within the company. Employee discounts on food and beverages. A supportive, creative environment that values collaboration and innovation. How to Apply:Ready to take your culinary career to the next level? Send your resume and a brief cover letter outlining your experience and why you're a great fit for the Johnny Sanchez kitchen.

Executive Chef at City Group Hospitality Are you a highly skilled and motivated Executive Chef looking for an immediate opportunity to lead and manage a dynamic kitchen team? Do you thrive in a fast-paced environment where creativity and culinary excellence are valued? We are seeking an Executive Chef to direct and manage our kitchen, emphasizing inclusivity, high food standards, and personal growth. As an Executive Chef, you will have the chance to enhance your culinary skills, drive innovation, and contribute to a positive work culture. Requirements: A passion for food and cooking Culture creator with strong leadership skills Open availability for late nights and long shifts Positive attitude and goal-oriented mindset Proficient in ordering process and kitchen operations Ability to work efficiently in a fast-paced environment Strong focus on cleanliness and hygiene Willingness to cross-train and collaborate with team members Responsibilities: Oversee daily kitchen operations Develop growth strategies Train kitchen staff Create and manage budgets Enhance revenue and drive sales Conduct performance evaluations Analyze financial data Identify growth opportunities Generate reports and presentations Location: City Group Hospitality Work schedule 8 hour shift 10 hour shift 12 hour shift Holidays On call Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! The Barnett, formerly known as Ace New Orleans located in the Warehouse District, is where extraordinary service meets the vibrant pulse of New Orleans. Housed in a beautifully restored art deco building with 234 rooms. Our contemporary rooms and suites, rooftop pool and five exceptional dining outlets, will infuse your stay with Southern hospitality, live music, and eclectic flavors for a true sense of place. SUMMARY The Banquet Chef will train and manage kitchen personnel and supervise/coordinate all related Special Event activities. The Banquet Chef directly supervises kitchen personnel in all special events with responsibility for discipline and evaluation. This position is temporary through June 26, 2025. CORE FOCUS & ESSENTIAL RESPONSIBILITIES Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned. Estimate food consumption and requisition or purchase food for such events. Select and develop recipes for special event menus. Standardize production recipes to ensure consistent quality and proper execution of events. Establish presentation technique and quality standards. Plan and price special event menus. Ensure proper equipment operation/maintenance in events kitchen. Ensure proper safety and sanitation during prep for special events. Ensure that staff report to work as scheduled. Inspect attire of staff and ensure attire is Atelier-approved. Coordinate staff breaks in accordance with company policy. Conduct pre-party meetings to go over special event specifications. Monitor the preparation of station assignments, ensuring compliance to departmental standards. Inspect, plan and ensure that all materials and equipment are in complete readiness for service. Ensure all employees are fully trained in their job functions and in menu training. Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs. Assist in monthly inventories of food. SUPPORTING FUNCTIONS In addition to the core focus & responsibilities, the candidate is expected to complete the following duties: Attend hotel operational and BEO meetings as requested. ESSENTIAL 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. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding. Prioritize and organize work assignments, have timely follow up and execution. Have superb time management skills. Maintain complete knowledge of all hotel services/features and hours of operation. Other language, mathematical, and reasoning abilities as outlined below. Ability to comply with physical demands as outlined below. Knowledge and understanding of initiatives Technologically sound with Microsoft Office applications. Ability to compute basic mathematical calculations. Must be able to maintain a flexible work schedule. REQUIRED EDUCATION and/or EXPERIENCE Culinary Arts or hospitality management certification required, college education preferred. Minimum two years experience in an events kitchen (including banquets and/or catering) required. Previous experience in a kitchen supervisory role preferred. Previous experience with controlling food cost, labor cost and operational costs is required. Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred. LANGUAGE, MATHEMATICAL, and REASONING ABILITIES Candidate must meet the following cognitive abilities: Ability to understand guests' service needs & requests. Ability to acknowledge guests' requests in a polite manner. Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred). Ability to apply logical thinking and understanding to carry out written and oral instructions. Ability to address and solve problems involving guest and operational issues. Ability to compute basic mathematical calculations. PHYSICAL DEMANDS / WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sit, walk, and stand continuously. Lift / carry 25lbs (frequently) and 50lbs (occasionally) Bend, squat, crawl, and reach above shoulder level. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

At Emeril's the commis chef is a junior position that will frequently move around the kitchen according to the restaurant's needs, answering directly to the chef de partie of the station to which they are assigned. The commis chef is often the person assigned to do prep work for the shift as well.

Chef - Film Catering Reports to: Owner/Director of Operations At Hanna Brothers, we believe that “Great Food Brings People Together.” As an emerging leader in the corporate event catering industry, Hanna Brothers is the company to join if you want a rewarding career packed with limitless opportunities. Our customers span Fortune 500 companies, the film industry, as well as disaster relief agencies to name a few. As a member of the Hanna Brothers team, you will be an integral part of taking care of our customers, which will enable us to deliver great food, to any crowd, anywhere. Hanna Brothers is an innovative, high performing company that has recently grown to become of the largest food producers in middle Georgia. Our teammates are enthusiastic, committed to quality, and thrive on consistently delivering unparalleled results. Now is the time to join us and grow an exciting career within the food industry. Job Summary: Works directly for the owner to manage and lead film catering activities, including overseeing staff, creating menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Essential Job Functions: ? Leads & manages film catering team in multiple locations. ? To plan, inspect and execute a well thought out plan to ensure smooth service. Working tirelessly to maintain quality in food, sanitation, safety in work environment. ? Actively promote and exhibit enthusiasm in the work place. ? Be a spokesperson for what we do. ? Oversees and organizes kitchen stock and ingredients to ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. ? Keeps cooking stations stocked, especially before and during prime operation hours. ? Trains new film catering employees to kitchen standards. ? Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions and manage budgetary concerns. ? Properly utilizes left over stock and batch cooks as needed to preserve integrity of food and to keep it as fresh as possible. ? Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling. ? Works with kitchen team to maintain kitchen organization, staff ability, and training opportunities. ? Verifies that food storage units all meet standards and are consistently well-managed. ? Full financial accountability guiding kitchen staff, menu development, cost control, ordering supplies, counting inventory, and P&L accountability. ? Promote safety and security of co-workers, guests, building and assets utilizing procedures and policies developed by Hanna Brothers Georgia LLC. ? Demonstrate Continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless team-oriented guest service. ? Provides “WOW” guest service & “WOW” food quality to our clients. Requirements Required Knowledge, Skills and Abilities: Knowledge of: ? Proficiency in food preparation, “soups & sauces, starches, vegetables, all proteins, to include fish, chicken, beef etc.,” proper service temperatures and holding temperatures of all prepared foods, knowledge of butchery and fish cutting, knowledge of baking and pastry production, knowledge of all cooking methods such as roasting, stewing, etc. Skills & Qualifications: ? Formal Culinary Training, previous High volume Banquet/Catering experience preferred. Extensive food and beverage knowledge, Restaurant Industry knowledge, strong organizational skills, attention to detail, knowledge of restaurant regulations, leadership, management, positivity, ability to work under pressure, self-motivated, creative problem-solving skills, strong verbal and written communication skills, exceptional customer-service skills. Ability to: ? Ability to multi-task and remain unflappable, meet timelines, maintain professional appearance and attitude, work varied hours/days, take initiative, be self-motivated and perform at an independent, accountable, and dependable level. Ability to communicate in person in a one-to-one setting, work closely within a team environment to ensure the smooth running of the food and beverage operation. Ability to lift up to 50lbs on a day to day basis. Additional Requirements: ? Minimum of 5 years in a high volume banquet production; multi-outlets, Quality driven with a passion for excellence. ? Able to expedite service and stay organized in a high volume multi-faceted operation, which includes catering and a busy restaurant, highly focused on quality and sense of urgency, working knowledge of mathematics for recipes, ordering. ? Able to delegate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience. ? Minimum of 2 years' supervisor experience as Sous Chef or Chef de Partie. ? Must possess excellent organizational and administrative skills, interpersonal skills and leadership skills. ? Approachable, open-minded and fair. ? Flexible work hours to meet the demands of the operation. ? High energy. ? Serve-safe Certified ? Culinary Degree ? Large repertoire of cuisines. ? Working knowledge of computers and basic software.

Job DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

Role OverviewSodexo is seeking a Executive Chef 2 - Food for Our Lady of the Lake Regional Medical Center in Baton Rouge, LA. Our Lady of the Lake Regional Medical Center is one of the 25 largest hospitals in the country and one of only three Level I trauma centers in Louisiana, the only in the Capital Region. This hospital has 988 beds, a freestanding Children's Hospital and two freestanding emergency rooms. What You'll Doimplement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark;FMS: monitoring, Audits, implementation and standardization for new menus;be responsible for Food and Physical Safety and annual training for all hourly associates;Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;continue sustainability program with the direction of Director of Culinary Operations;improve and standardize catering and banquet services, create menus based on client needs;implement innovative and fresh ideas in retail, catering and patient services; andcreate interpersonal relationships with clients in hospital. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;strong management skills and previous experience working in a high-volume facility;high end catering and dining experience and a passion for culinary arts; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment;experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset;menu planning experience and a strong understanding of current culinary trends;proven to effectively communicate to multiple audiences and develop strong relationships with customers;the ability to multitask and proven effectiveness in a high-standards driven environment;a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;the ability to successfully lead, develop and train a team;creative and effective problem-solving and project management skills;proficient computer skills as well as exceptional organizational and customer services skills;Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/orC. E. C. (Certified Executive Chef) a plus. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.