Executive chef jobs in Iowa

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

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in West Des Moines, IA As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Details Iowa State - Alpha Chi Omega - AMES, IA Iowa State - Delta Upsilon - AMES, IA $24.00 - $30.00 HourlyDescription Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with other. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Job DescriptionDescription: The beautiful and historic Renaissance Des Moines Savery Hotel of Executive Chef at our StepStone Hospitality managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multi-tasking with exceptional hospitality and guest service skills. What will be expected of you as an Executive Chef: · Schedule all associates adhering to labor standards guidelines and maintain adequate staffing levels. · Supervise all cooking operations including methods, portioning, and garnishing. · Assist in planning meals and developing menus. · Requisition food and equipment by giving specifications, quantities, and quality descriptions. · Ensure attractive presentation of all food dishes. · Maintain health and sanitation standards. · Plan and control departmental budget, plan long term and short-term business objectives. · Achieve budgeted revenues and expenses and maximize profitability. · Contribute to guest satisfaction perception of culinary department and other hotel departments. · Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. · Increase level of guest satisfaction by delivery of an exceptional product through associate development. · Manage in compliance with Federal, state, local, and StepStone regulations and standards. · Maintain and correct procedures for inventory control. · Ability to accurately use various office and accounting software. · Train and develop Sous Chefs to manage department budgets, schedule and supervise line cooks, prep. cooks and stewards. · Interview, hire and train associates, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed. · Formulate and implement policies and procedures and determine when to deviate from standard policy. · Flexible to work a varied schedule due to business levels and industry demand. · Follow all safety procedures to ensure a safe working environment. · Maintain uniform and grooming standards as outlined in associate handbook and departmental training. · Direct all food production. · Ensure that all associates attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting. · Assign one associate to attend monthly Life Safety Committee Meeting. Monitor to ensure information from this meeting are being presented and documented at department's monthly meetings with documentation forwarded to Security Manager. · Develop and implement quarterly menu development for all meal periods and create customer menus for special events. · Assist with weekly invoice review. Requirements: · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Job Description 30hop restaurant in Coralville, IA is hiring an experienced Executive Chef to join our team. Take your career to the next level as an Executive Chef in our dynamic, fast-paced restaurant environment! 30hop is a Midwest-based, full-service American bar and kitchen poised to surpass $30 million in combined revenue this year. With three thriving locations in Iowa, we are now expanding our presence to Nebraska, Kansas, and Missouri. What does 30hop provide to you? Be a part of something big! Gain access and experience from multi-unit leaders and owners, share your ideas that not only can improve your store, but all the stores in the network. Engage with regional Executive Chefs and benefit from being part of a larger group that oversees multiple restaurant concepts, 30hop being the front runner. What does 30hop provide to our guests? We take pride in being unique yet approachable, offering a locally curated selection of craft beers, a menu designed to satisfy diverse tastes, and an atmosphere dedicated to celebrating the good times! Salary: starting at $70,000 per year and up based on experience + quarterly incentive opportunities. Benefits: Highly competitive salary and bonus structure Health, dental, and vision insurance (90% paid by company) Paid maternity and paternity leave Free Employee Assistance Program: Provides a variety of counseling, consultation, resources, and coaching for employees and family members Two weeks (10 days) paid time-off plus select holidays; scales up after 3 years Professional development opportunities and ongoing training Employee discounts and perks, including complimentary meals and drink discounts for employee and up to 7 guests across all Craft Concepts Restaurants (25+ locations in Iowa, Kansas City, Missouri, and Omaha) Accountabilities Executive Chef's direct responsibilities LMA (Leadership + Management = Accountability) WIN on fast & friendly service L10 weekly meetings: ensure direct reports leave with a clear understanding of responsibilities for the coming days and weeks Store-Level Culture Policy Enforcement Effectively manage labor cost and COGS by creating weekly declining budgets and collaboration with fellow management, including front-of-house management Uphold standards, including but not limited to: daily duties, internal and external restaurant cleanliness, and restaurant maintenance Execute quarterly reviews using the company 5x5 system and documents Oversee daily and weekly administrative tasks, including processing payments, completing new hire paperwork, and promptly responding to company correspondence (email, Slack) Promote transparency and clarity in communication, ensuring all messages are delivered in the proper chain-of-command sequence in a clear and concise manner Essential Functions Executive Chef's primary duties performed on a regular basis Foster a culture of excellence and continuous improvement through coaching and development of staff- most notably our commitment to FAST, FRIENDLY & ATTENTIVE SERVICE! Oversee the building of a dynamic schedule for all back-of-house employees, managing time-off requests, cross-referencing internal & local events, and ensuring each area is adequately staffed Invest in the development of fellow management to facilitate the execution of pre-shift rallies Oversee all back-of-house employees, including: hiring and terminations, performance and pay reviews, job responsibilities, training and continuing education, discipline and commendations Provide essential tools and checklists for back-of-house to effectively prepare and maintain the kitchens appearance Conducts weekly and monthly inventory checks to track and manage stock levels efficiently Drive performance and development of the Sous Chef and back-of-house management, driving success and fostering growth within the team Demonstrate proficiency and versatility in all back-of-house operations Monitor and address kitchen equipment for repair and cosmetic needs to ensure a safe and aesthetically pleasing environment Actively engage with both front-of-house and back-of-house staff by checking in on orders, ensuring accuracy- Make raving fans! Pioneer growth avenue for increased revenue Other duties as assigned Expectations Demonstrate reliability by adhering to 30hop Group's Handbook policies and procedures Ability to work flexible hours, including evenings, weekends, and holidays with a consistent work schedule of 40-45 per week Know and apply company Core Values to manage, make decisions, and inspire others to do the same Develop and maintain open lines of communication with leadership and team members, fostering a collaborative and inclusive work environment Qualifications 3+ years of experience as a Head Chef or Executive Chef, with a proven track record of success Excellent organizational, interpersonal, communication, and problem-solving skills Strong leadership skills, with the ability to coach and mentor team members with professional maturity Holds a ServSafe Certification Capacity to stand and walk for prolonged periods of time Able to lift and carry up to 50lbs *30hop is an equal employment opportunity employer #hc210309

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 To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food 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. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous 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 $44,000-$48,000 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 December 31, 2025. Responsibilities Ensures 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 for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' 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 dishwashers and overall process for dishwashing, dish care and overall inventory, inclusive of inventory counts. 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. Assists with the delivery and set-up of catered services and food service areas as needed. 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 Public Foods 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 to kitchen staff. Assists the Executive Chef in fulfilling 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. 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. Other duties as assinged. Qualifications 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 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 be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 3-5 years 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 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.

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 To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food 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. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous 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 $44,000-$48,000 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 December 31, 2025. About the Venue The Grand River Center is a full-service meeting and event facility located in the heart of downtown Dubuque, Iowa. Newly renovated in 2020, featuring over 40,000+ square feet of meeting and exhibition space for events up to 2,000. Responsibilities Ensures 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 for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' 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 dishwashers and overall process for dishwashing, dish care and overall inventory, inclusive of inventory counts. 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. Assists with the delivery and set-up of catered services and food service areas as needed. 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 Public Foods 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 to kitchen staff. Assists the Executive Chef in fulfilling 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. 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. Other duties as assinged. Qualifications 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 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 be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 3-5 years 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 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.

Summary/Objective To lead the culinary team at our vibrant brewery taproom, crafting exceptional food experiences that complement our award-winning craft beers. The Chef de Cuisine will innovate menus that celebrate local ingredients, drive customer satisfaction, and elevate our taproom as a destination for outstanding beer and food pairings. This role combines culinary excellence, operational leadership, and a passion for fostering a dynamic and collaborative kitchen environment. Core Values Big Grove only hires and retains people who exhibit our core values. Our Core Values are: Set the Tone Thirst for Improvement We Care Practice Candor Passion Driven You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here. Job Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Create raving fans of Big Grove through culinary experience through demand, creativity and quality Menu planning and development. Keep up on culinary trends and continually innovate and improve the menu offerings. Menu Costing and Pricing: Work with the Culinary Director, Executive Chef, and Store Director to determine menu prices by considering factors such as ingredient costs, labor expenses, and desired profit margins. Analyze menu performance and make adjustments as necessary. Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records. Work as a leadership team to hit location goals and metrics; accountable for the financial performance of the Back of House. Food Safety and Sanitation: enforce strict adherence to food safety regulations and sanitation standards. Ensure proper storage, handling, and cooking of food, as well as cleanliness and maintenance of kitchen equipment and facilities. LMA. Create an environment for growth for yourself and those around you; responsible for developing the Back of House leadership team. Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation. Conduct training and promote a culture of continuous learning and improvement. Accountable for Back of House scheduling that achieves labor cost goals On a daily basis- Ensure pre and post shift tasks are being completed by all to open and close restaurant in tip top condition Effectively manage the BOH team for the entirety of the employee cycle. Use performance tools tied to values with staff: Quarterly Conversations, Culture Builders, Annual Pay Reviews, PIPs, Write Ups, etc. Competencies Team focused approach Positive attitude Safety minded Advanced culinary skills High competency in kitchen math Detailed, Organized and Thorough Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify Big Grove values, vision, standards, and culture. Supervisory Responsibility Yes. Supervises all Back of The House staff. Works closely with Front of the House Leadership to ensure Big Grove is operative the best way possible. Work Environment This position operates in a hospitality/ brewery environment. This role routinely uses cleaning supplies, point of sale terminal systems and potentially dangerous equipment. Physical Demands Prolonged Standing and Movement: Ability to stand and move around the kitchen for extended periods, often exceeding 8 hours per shift. Lifting and Carrying: Frequently lift, move, or carry heavy objects such as pots, pans, food supplies, and kitchen equipment, typically weighing up to 50 pounds. Manual Dexterity: Skilled use of hands for cutting, chopping, plating, and other fine motor tasks essential in food preparation. Heat and Cold Exposure: Tolerance to working in hot, humid environments near ovens, stoves, and grills, as well as cold environments like walk-in refrigerators and freezers. Quick Reflexes and Agility: Ability to navigate quickly in a fast-paced environment, avoiding spills, sharp objects, and other hazards. Extended Focus and Stamina: Maintain concentration and energy throughout long shifts, including evenings, weekends, and holidays. Communication Clarity: Clear verbal communication with team members, often in a noisy and bustling kitchen. Flexibility and Physical Stamina: Adapt to repetitive motions, bending, reaching, and twisting as required by kitchen operations. Position Type and Expected Hours of Work This is a full-time position and hours of work/ days may vary from week to week. Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts. Evening and weekends are a key requirement. Minimum of 40-45 hours per week, although the job may require more during certain events/times of the year. Travel None Preferred Education and Experience Culinary Leadership: 5+ years of experience in a leadership role within a professional kitchen, preferably as a Sous Chef or Chef de Cuisine. Menu Development: Proven ability to create innovative menus that align with a brewery or taproom's brand, showcasing expertise in beer and food pairings. High-Volume Operations: Experience managing high-volume kitchens, ensuring consistency and quality during peak service times. Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative work environment. Cost and Inventory Control: Strong understanding of food costing, inventory management, and maintaining budgetary targets. Culinary Expertise: Mastery of diverse cooking techniques, seasonal menu planning, and working with locally sourced ingredients. Health and Safety Compliance: In-depth knowledge of food safety regulations, sanitation standards, and kitchen safety protocols. Adaptability: Experience thriving in a fast-paced, dynamic environment, with the ability to pivot quickly when needed. Culinary Education: Formal culinary training or certification preferred, though equivalent professional experience will be considered. Other Duties 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.

Role OverviewSodexo is seeking an Executive Chef 2 for Buena Vista University located in Storm Lake, Iowa. This Executive Chef will manage the dining programs campus wide that consist of Resident dining, Catering and small Retail options. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. IncentivesRelocation Assistance is available What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting. ensure Sodexo Culinary standards including recipe compliance and food quality are implemented. have the ability and willingness to develop and motivate team members to embrace culinary innovations. ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems. 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 culinary standards. strong coaching and employee development skills; and/orhave a passion for food and innovation 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.

Profile is exempt WHO WE ARE Surety Hotel is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, "behind" and "hot" in your own home. Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves. Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen, but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more. THE ROLE The Sous Chef works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHAT YOU WILL DO * Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience * Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your aptitude of how to deliver on a guest's expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Understanding of operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department's key priorities * Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed * Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation * Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. HOW YOU LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrates the beginnings of business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skill-set WHAT YOU WILL NEED * Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant * Passion for culinary arts, experience in a wide range of cuisines * Basic skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers Benefits: We are pleased to offer a comprehensive array of valuable benefits to protect your health, your family and your way of life. All full-time regular associates are eligible to enroll in our benefit plans that include medical, dental, vision and supplemental insurances. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium Hotel Group is an E-Verify employer. #MGL

Tribute Eatery & Bar in Ankeny, IA is hiring an Executive Chef to join our team. Take your career to the next level as an Executive Chef in our dynamic, fast-paced restaurant environment! Tribute is a full-service eatery and bar with a unique spin on your beloved culinary classics paired with exceptional handcrafted cocktails. When guests walk in, they're greeted with open arms by our charming and energetic staff. Join us in helping make Tribute Eatery & Bar a charming, high-energy atmosphere for guests that celebrate the good times. What does Tribute provide to you? Be a part of our growth and provide exceptional service to our guests. You'll have access and experience from leaders and owners where you can share your ideas that not only can improve Tribute, but all locations in the network. Salary: starting at $55,000/year and up based on experience Benefits: Highly competitive salary and bonus structure Health, dental, and vision insurance (50% paid by company) Paid maternity and paternity leave Free Employee Assistance Program: Provides a variety of counseling, consultation, resources, and coaching for employees and family members Two weeks (10 days) paid time-off plus select holidays; scales up after 3 years Professional development opportunities and ongoing training Employee discounts and perks, including complimentary meals and drink discounts for employees. Additional discounts at all Craft Concepts Restaurants (25+ locations in Iowa, Kansas City, Missouri, and Omaha) Accountabilities Sous Chef's direct responsibilities LMA (Leadership + Management = Accountability) WIN on fast & friendly service L10 weekly meetings: ensure direct reports leave with a clear understanding of responsibilities for the coming days and weeks Store-Level Culture Policy Enforcement Assist Executive Chef with effectively managing labor cost and COGS by following weekly declining budgets and collaborate with fellow management, including front-of-house management Uphold standards, including but not limited to: daily duties, internal and external restaurant cleanliness, and restaurant maintenance Assist Executive Chef with quarterly reviews using the company 5x5 system and documents Assist Executive Chef with daily and weekly administrative tasks, including processing payments, completing new hire paperwork, and promptly responding to company correspondence (email, Slack) Promote transparency and clarity in communication, ensuring all messages are delivered in the proper chain-of-command sequence in a clear and concise manner Essential Functions Sous Chef's primary duties performed on a regular basis Foster a culture of excellence and continuous improvement through coaching and development of staff- most notably our commitment to TENACIOUSLY FOCUSED ON GUEST EXPERIENCE. Assist Executive Chef with the schedule for all back-of-house employees, managing time-off requests, cross-referencing internal & local events, and ensuring each area is adequately staffed Assist in the development of fellow management to facilitate the execution of pre-shift rallies Assist with managing all back-of-house employees, including: hiring and terminations, performance and pay reviews, job responsibilities, training and continuing education, discipline and commendations Use essential tools and checklists for back-of-house to effectively prepare and maintain the kitchens appearance Assist with weekly and monthly inventory checks to track and manage stock levels efficiently Drive performance and development of the Kitchen Managers and back-of-house staff, driving success and fostering growth within the team Demonstrate proficiency and versatility in all back-of-house operations Assist with monitoring and addressing kitchen equipment for repair and cosmetic needs to ensure a safe and aesthetically pleasing environment Actively engage with both front-of-house and back-of-house staff by checking in on orders, ensuring accuracy- Make raving fans! Assist with pioneering growth avenue for increased revenue Other duties as assigned Expectations Demonstrate reliability by adhering to Tribute Eatery & Bar's Handbook policies and procedures Ability to work flexible hours, including evenings, weekends, and holidays with a consistent work schedule of 45-50 hours per week Know and apply company Core Values to manage, make decisions, and inspire others to do the same Maintain open lines of communication with management and team members, fostering a collaborative and inclusive work environment Qualifications 2+ years of experience with back-of-house management as a Sous Chef or Kitchen Manager, with a proven track record of success Excellent organizational, interpersonal, communication, and problem-solving skills Strong leadership skills, with the ability to coach and mentor team members with professional maturity Holds a ServSafe Certification Capacity to stand and walk for prolonged periods of time Able to lift and carry up to 50lbs *Tribute Eatery & Bar is an equal employment opportunity employer

Job Description Seeking experienced line cooks and sous chef for private club. This is a hands on position who leads by example and assists in the day-to-day operation. must posses excellent people skills and communicate well with other departments. must work well under pressure in a complex, problem solving environment. will assist in all other management areas of the kitchen to include menu development, scheduling, ordering, staff training and accountability.

Join WesleyLife and Help Revolutionize the Aging Experience! WesleyLife is revolutionizing the experience of aging by challenging the stigma that aging means decline and promoting the idea that life transitions are opportunities for growth and purpose. Come be a part of the revolution! About the Role: Chef As our Chef, you'll play a key role in supporting the health, happiness, and daily experience of the residents at Heritage House in Atlantic As our Chef, you will: * Lead Meal Production with Creative Input - Take charge of preparing high-quality hot and cold meals, follow and contribute to refined recipes, and ensure every plate meets our elevated standards. * Make an Impact on Health and Well-Being - Craft meals that cater to specialized dietary needs and modified diets, directly contributing to our residents' quality of life and satisfaction. * Work Clean, Smart, and Efficiently - Embrace infection control best practices, minimize food waste, and thrive in a fast-paced kitchen that values initiative, precision, and teamwork. * Work alongside our Director of Food & Beverage- Assist with the overall operation of the kitchen. Opening: * Full-Time * Sunday & Monday: 8AM-6PM * Tuesday, Wednesday, & Thursday: 10:30AM-6PM * Days Off: Friday & Saturday Community Location: 1200 Brookridge Cir, Atlantic, IA 50022 What We Offer We know a great career is about more than just a paycheck - it's about belonging, growth, and making a difference. At WesleyLife, we provide: Compensation & Flexibility: * Starting pay rate will be based on years of experience. * DailyPay Access: Get paid when you need it - instantly access your earnings before payday * Shift differential offered for evening and weekend hours Health & Wellness: * Comprehensive Benefits Package: Including health care, vision, dental, and 401(k). * Free wellness center memberships and cash incentives for healthy habits * Voluntary benefits including life, accident, and critical illness coverage Education & Career Growth: * Scholarship Assistance: Up to $3,000/year * Tuition Reimbursement: Up to $1,500/year * Educational Discounts: 18% off tuition at Purdue University Global * Ongoing leadership training and development pathways Extra Perks: * Referral Bonus Program - bring your friends and earn rewards * Recognition and appreciation programs that highlight your impact * A workplace culture that prioritizes respect, teamwork, and support * Work-Life Balance * Benefits available 1st of the month after 30 days Heritage House, nestled on 17 acres in Atlantic, Iowa, offers a modern farmhouse aesthetic and breathtaking views of the surrounding landscape. As Atlantic's premier community for active individuals aged 55 and older, Heritage House embodies simplicity and charm. Residents and team members embrace a friendly, welcoming atmosphere where friendships flourish over shared meals and community activities. Proudly integrated into the Atlantic community, Heritage House offers a newly renovated campus with opportunities for innovative professionals seeking a rewarding career with flexible scheduling, competitive compensation, and a supportive work environment. Why Choose WesleyLife? At WesleyLife, you're not just starting a job - you're joining a purpose-driven community where your well-being, growth, and impact truly matter. With nearly 80 years of excellence in serving older adults, we empower our team members to thrive while making meaningful connections and changing lives every day. WesleyLife is proud to be recognized as one of Senior Care's Best Places to Work by WeCare Connect! We're committed to a workplace where every team member is seen, heard, and appreciated. Ready to Make a Difference? We're excited to meet people who share our passion for service, wellness, and community. Apply today and help us continue to revolutionize the aging experience - the WesleyLife Way. WesleyLife believes in welcoming all people to our team and is an equal opportunity employer. Because of our commitment to your health and well-being, you will be required to successfully complete a pre-hire health assessment, drug screen, and tobacco screen prior to beginning employment

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.

Prepare fresh ingredients for cooking according to recipes/menu Cook food and prepare top-quality menu items in a timely manner Test foods to ensure proper preparation and temperature Operate kitchen equipment safely and responsibly Ensure the proper sanitation and cleanliness of surfaces and storage containers

Job Description Shift Differential: For hours worked 4pm - 12 am ($.50/hour) or 12am - 8am ($1.00/hour) Full-time opportunities available! Full-time positions offer generous benefit package including Health Plan (Medical, Dental, and Vision), PTO, Holiday Pay, 401(k) Retirement Savings Plan, Weekly Pay, and much more! Non-Safety Sensitive _____________________________________________________________________________ Job Summary Supervise and oversee daily kitchen operations of food venue in a manner that maximizes revenue and minimizes costs. Essential Job Duties Ensure all food items are prepared in accordance to recipes and specifications to provide a consistent, high quality product. Create and maintain these recipes and specs as directed. Comply with related policies and procedures. Hold team member to the highest level of guest service to ensure guest satisfaction at all times. Maintain a clean and safe working environment. Be familiar with operation, cleaning, and maintenance of all kitchen production equipment and show responsibility for proper operation and maintenance. Maintain food safety standards as outlined by the FDA and ServSafe. Maintain a schedule for cleaning of all equipment, storage areas, floors, and line. Conduct daily inspections. Note any old produce/damaged goods that are received and report as soon as possible to management to receive credit due. Accurately document product transfers and waste. Purchase, receive and control inventories as directed by the Executive Sous Chef/Executive Chef. Maintain awareness of special functions, bus counts, hotel occupancies . . . any incident/event that will impact business. Document and report to Executive Chef incidents-of-interest involving F&B employees and customers related to safety, service, products and performance. Provide written shift summaries as directed. Perform human resource management tasks as directed by the Executive Sous Chef/Executive Chef. Responsibilities include: properly training new hires and identifying training/retraining needs; assigning and directing work efficiently and effectively; motivating desirable work performance; rewarding and disciplining as directed; addressing complaints and resolving problems. Present ideas to: reduce costs; improve sales/customer satisfaction and employee performance. Assist with employee breakroom operations as needed. Comply with Company and Food & Beverage Department complimentary policies and procedures. Comply with all departmental safety regulations, using safety equipment as required. Deter guest intoxication by monitoring number of alcoholic beverages served and visible signs of intoxication. Comply with F&B Department Alcoholic Beverages Control Policies and Procedures. Participate in resolving customer complaints. Communicate and network effectively with staff, other departments, and outside representatives in order to maintain a productive and effective department operation. Safeguard and account for the assets of the owners. Comply with policies and procedures required by the department, the company, the Sac & Fox Gaming Commission, and the National Indian Gaming Commission. Monitor the casino environment and follow established safety procedures to provide for the safety of guests and co-workers. Work respectfully and effectively as part of the company team to ensure guest satisfaction, asset protection, and co-worker respect. Display the highest standard of ethics in performance of all duties. Supplemental Job Duties Report to work on time and as required in professional attire, display a high level of personal cleanliness and follow personal appearance standards. Contribute ongoing efforts to minimize costs. Seek optimal use of human resources. Work as a team with all kitchen operations and front of the house employees to ensure guest satisfaction. Attend all required meetings and training sessions. Maintain confidentiality. Perform other job related duties as assigned. Supervisory Responsibilities This position will have the authority to: maximize opportunities and resolve problems with employee training; evaluate performance; enforce performance standards; delegate staff scheduling and invoke disciplinary action. This position may have other supervisory authority assigned as necessary through management. This position directly supervises all F&B employees. This position has the authority, through proper channels and as approved by the Executive Sous Chef/Executive Chef, to procure any supplies needed for the operation of assigned departments. Physical Requirements/Working Conditions May be exposed to loud and continual noise levels and extreme variations in room temperatures. Substantial lifting and carrying up to 40 pounds will be required with occasional periods of lifting and carrying up to 75 pounds. Must be able to stand/walk for prolonged periods of time. Requires frequent bending, squatting, reaching above shoulder level, balancing, and pushing or pulling equipment. This position is prohibited from wearing jewelry (rings, earrings, watches, and etc.). Must wear tread safety shoes and comply with position's dress code. No offensive or excessive tattoos visible to guest. Minimum Job Qualifications Knowledge/Education/Work Experiences: Must be at least 21 years of age. Requires a high school diploma or GED. One (1) year experience as a kitchen supervisor in a large-scale restaurant operation preferred or an equivalent combination of education and experience. Must have knowledge of food safety and sanitation requirements. Basic computer or point of sale system skills required. Must be able to obtain a gaming license in accordance to the regulations established by the Sac & Fox Gaming Commission. Skills/Abilities: Must be able to perform work independently with little supervision. Must be able to read, write, understand, interpret and implement policies and procedures. Must be able to handle busy and stressful situations. Must possess poise and tact. Must be flexible with working hours and days off. Must have good organizational and communication skills (verbal and written). Must be able to meet all internal supervisory or higher, training and education requirements. Preference: Members of the Meskwaki Nation and other Native American Tribes who are qualified applicants are encouraged to apply and will be given preference in accordance to established procedures. Restrictions This position is PROHIBITED from playing all casino games while on duty, except as authorized for employee tournaments. Otherwise, this position may play any casino game while off duty. Employees and members of the household are prohibited from entering company contests and giveaways established for our guests.

Job Details Iowa - Delta Zeta - Iowa City, IA $24.00 - $26.00 HourlyEXECUTIVE CHEF 2- University of Iowa Greek House Chefs Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with other. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

The beautiful and historic Renaissance Des Moines Savery Hotel of Executive Chef at our StepStone Hospitality managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multi-tasking with exceptional hospitality and guest service skills. What will be expected of you as an Executive Chef: · Schedule all associates adhering to labor standards guidelines and maintain adequate staffing levels. · Supervise all cooking operations including methods, portioning, and garnishing. · Assist in planning meals and developing menus. · Requisition food and equipment by giving specifications, quantities, and quality descriptions. · Ensure attractive presentation of all food dishes. · Maintain health and sanitation standards. · Plan and control departmental budget, plan long term and short-term business objectives. · Achieve budgeted revenues and expenses and maximize profitability. · Contribute to guest satisfaction perception of culinary department and other hotel departments. · Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. · Increase level of guest satisfaction by delivery of an exceptional product through associate development. · Manage in compliance with Federal, state, local, and StepStone regulations and standards. · Maintain and correct procedures for inventory control. · Ability to accurately use various office and accounting software. · Train and develop Sous Chefs to manage department budgets, schedule and supervise line cooks, prep. cooks and stewards. · Interview, hire and train associates, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed. · Formulate and implement policies and procedures and determine when to deviate from standard policy. · Flexible to work a varied schedule due to business levels and industry demand. · Follow all safety procedures to ensure a safe working environment. · Maintain uniform and grooming standards as outlined in associate handbook and departmental training. · Direct all food production. · Ensure that all associates attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting. · Assign one associate to attend monthly Life Safety Committee Meeting. Monitor to ensure information from this meeting are being presented and documented at department's monthly meetings with documentation forwarded to Security Manager. · Develop and implement quarterly menu development for all meal periods and create customer menus for special events. · Assist with weekly invoice review. Requirements · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

30hop restaurant in Coralville, IA is hiring an experienced Executive Chef to join our team. Take your career to the next level as an Executive Chef in our dynamic, fast-paced restaurant environment! 30hop is a Midwest-based, full-service American bar and kitchen poised to surpass $30 million in combined revenue this year. With three thriving locations in Iowa, we are now expanding our presence to Nebraska, Kansas, and Missouri. What does 30hop provide to you? Be a part of something big! Gain access and experience from multi-unit leaders and owners, share your ideas that not only can improve your store, but all the stores in the network. Engage with regional Executive Chefs and benefit from being part of a larger group that oversees multiple restaurant concepts, 30hop being the front runner. What does 30hop provide to our guests? We take pride in being unique yet approachable, offering a locally curated selection of craft beers, a menu designed to satisfy diverse tastes, and an atmosphere dedicated to celebrating the good times! Salary: starting at $70,000 per year and up based on experience + quarterly incentive opportunities. Benefits: Highly competitive salary and bonus structure Health, dental, and vision insurance (90% paid by company) Paid maternity and paternity leave Free Employee Assistance Program: Provides a variety of counseling, consultation, resources, and coaching for employees and family members Two weeks (10 days) paid time-off plus select holidays; scales up after 3 years Professional development opportunities and ongoing training Employee discounts and perks, including complimentary meals and drink discounts for employee and up to 7 guests across all Craft Concepts Restaurants (25+ locations in Iowa, Kansas City, Missouri, and Omaha) Accountabilities Executive Chef's direct responsibilities LMA (Leadership + Management = Accountability) WIN on fast & friendly service L10 weekly meetings: ensure direct reports leave with a clear understanding of responsibilities for the coming days and weeks Store-Level Culture Policy Enforcement Effectively manage labor cost and COGS by creating weekly declining budgets and collaboration with fellow management, including front-of-house management Uphold standards, including but not limited to: daily duties, internal and external restaurant cleanliness, and restaurant maintenance Execute quarterly reviews using the company 5x5 system and documents Oversee daily and weekly administrative tasks, including processing payments, completing new hire paperwork, and promptly responding to company correspondence (email, Slack) Promote transparency and clarity in communication, ensuring all messages are delivered in the proper chain-of-command sequence in a clear and concise manner Essential Functions Executive Chef's primary duties performed on a regular basis Foster a culture of excellence and continuous improvement through coaching and development of staff- most notably our commitment to FAST, FRIENDLY & ATTENTIVE SERVICE! Oversee the building of a dynamic schedule for all back-of-house employees, managing time-off requests, cross-referencing internal & local events, and ensuring each area is adequately staffed Invest in the development of fellow management to facilitate the execution of pre-shift rallies Oversee all back-of-house employees, including: hiring and terminations, performance and pay reviews, job responsibilities, training and continuing education, discipline and commendations Provide essential tools and checklists for back-of-house to effectively prepare and maintain the kitchens appearance Conducts weekly and monthly inventory checks to track and manage stock levels efficiently Drive performance and development of the Sous Chef and back-of-house management, driving success and fostering growth within the team Demonstrate proficiency and versatility in all back-of-house operations Monitor and address kitchen equipment for repair and cosmetic needs to ensure a safe and aesthetically pleasing environment Actively engage with both front-of-house and back-of-house staff by checking in on orders, ensuring accuracy- Make raving fans! Pioneer growth avenue for increased revenue Other duties as assigned Expectations Demonstrate reliability by adhering to 30hop Group's Handbook policies and procedures Ability to work flexible hours, including evenings, weekends, and holidays with a consistent work schedule of 40-45 per week Know and apply company Core Values to manage, make decisions, and inspire others to do the same Develop and maintain open lines of communication with leadership and team members, fostering a collaborative and inclusive work environment Qualifications 3+ years of experience as a Head Chef or Executive Chef, with a proven track record of success Excellent organizational, interpersonal, communication, and problem-solving skills Strong leadership skills, with the ability to coach and mentor team members with professional maturity Holds a ServSafe Certification Capacity to stand and walk for prolonged periods of time Able to lift and carry up to 50lbs *30hop is an equal employment opportunity employer