Executive chef jobs in Joplin, MO - 524 jobs

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Provide direct and general supervision to culinary team in assigned shift to ensure quality food preparation and guest satisfaction while supporting the company's vision, mission, and values. The Sous Chef must have the ability to effectively interact and communicate with guests and team members. The Sous Chef must also act as a leader in the development and motivation of the culinary staff while creating an environment that encourages ownership and accountability. Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company's standards. Staff, schedule, evaluate, train, develop and monitor culinary team; including by not limited to initiatives with Ecosure, on-boarding, etc. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc. Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements. Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries. Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book. Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems. Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks. Collaborate with Assistant General Manager, General Manager, and Restaurant Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas. Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication. Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests. Ensure team member engagement is maintained at a high level. Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders. Provide ongoing direct and honest feedback to team members regarding individual performance. Establishes operational guidelines for the recruitment and retention of outlet team members. Qualifications (Related education and experience may be interchangeable on a year for year basis) Ideally, completion of a culinary arts degree or accredited apprenticeship and/or four (4) years of progressive food preparation experience. Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the Computer literacy to include Excel Spreadsheet and Word experience. Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions Must successfully pass background check Must successfully pass an alcohol and drug screening Must be 21 years of age Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Chef Responsibilities include, but are not limited to: * Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. * Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. * Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. * Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. * Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. * Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. * Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. * Rally staff during heavy shifts, resolving conflicts and getting the job done. * Interact with guests, being friendly and courteous, to resolve service issues or concerns. * Ensure the kitchen staff provides consistent product and service standards of the highest quality. * Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. * Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. * Ensure a safe working environment to reduce the risk of injury and accidents. * Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. * Create, organize and keep work schedules, shipments, cleaning schedules and more. * Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. * Train employees, as assigned, in an ongoing basis. * Lead by example to other team members and mentor new staff. Chef Qualifications * A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. * Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. * Exude confidence in cooking skills and abilities. * Attention to detail * Good people management skills, communication and listening skills. * Proven ability to lead a team and communicate efficiently, both verbally and in writing. * Must be flexible and adaptable to change. * Demonstrated time management and organizational skills. * Must be internally motivated and detail oriented and have a passion for teaching others. * Exceptional time management and organization skills. * Ability to work evenings, weekends and holidays. * The Chef position requires the ability to perform the following: * Carrying or lifting items weighing up to 75 pounds. * Moving about the kitchen in a safe and secure manner. * Handling food, objects, products and utensils effectively and safely. * Bending, stooping, standing and kneeling. * Withstand potential climate temperature changes in assigned work area.

Chef Responsibilities include, but are not limited to: Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. Rally staff during heavy shifts, resolving conflicts and getting the job done. Interact with guests, being friendly and courteous, to resolve service issues or concerns. Ensure the kitchen staff provides consistent product and service standards of the highest quality. Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. Create, organize and keep work schedules, shipments, cleaning schedules and more. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. Train employees, as assigned, in an ongoing basis. Lead by example to other team members and mentor new staff. Chef Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Attention to detail Good people management skills, communication and listening skills. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Chef position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

Job Description As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends. Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

Ennismore and 21c Museum Hotels offer our team members and our guests a hip, cutting-edge experiences in the world of hotels and restaurants. We have an exciting job opportunity to join our Team as an Executive Chef at Idol Wolf in St. Louis. Job Description The Executive Chef is the guiding force behind the culinary mission of the restaurant. To be successful, the EC's knowledge, dedication and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, the EC tweaks as necessary, implementing efficiencies wherever possible. The menu of a 21c signature restaurant is a work in progress, rooted in strong signature dishes based on market, regional and seasonal ingredients and reflective of relationships the EC develops with the region's best suppliers. The EC is a charismatic, confident leader who motivates through example and effectively manages relationships between FOH & BOH. Specific Responsibilities: Evaluates local tastes and develops recipes to reflect and enhance local character and interest. Meets and exceeds each guest's highest expectations for delivery, presentation and taste. Cultivates a following of regulars. Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients. Familiar with regionally available ingredients, varieties, seasons, etc. Professionally develops relationships with regional and national chefs. Professionally develops management team. Professionally develops kitchen line and utility staff. Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation. Develops and oversees processes for kitchen organization, cleanliness, and maintenance. Collaborates with and supervises Chef de Cuisine regarding menu development, kitchen operations and maintenance. Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees. Writes weekly kitchen schedule to ensure sufficient staffing for each meal period. Handles and resolves all staff concerns. Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR Develops and administers all BOH management and employee reviews. Controls costs by monitoring and evaluating food, labor and operating expenses. Meets with vendors to purchase new items, explores best pricing. Constantly seeks improvement in self, staff, and restaurant. Reads guest surveys, adjusts accordingly as issues arise. Assist Events Dept. with winning business, providing service, driving revenue. Explores, with hotel GM and Food & Beverage Director, most effective ways to creatively market the brand and the property. Works with the Brand / Marketing Team to develop and provide content for various media channels regarding the Beverage Program. Works with the F&B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events. Is current and comfortable with being on camera, and in media interviews. Other duties as assigned by your supervisor or manager. Qualifications Advanced knowledge of food and beverage industry. Demonstrated exceptional mastery of recipes, technique and ingredients. Previous press and media exposure experience a plus. Competent with Windows-based computers and Microsoft Office and familiar with industry standard software. Demonstrates enthusiasm for all things 21c. Must pass a background check. Experience: Three or more years of sous chef experience. Travel Requirements: Some travel required. Additional Information All your information will be kept confidential according to EEO guidelines.

Description: The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Education & Experience At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows operating systems, Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Requirements: Job Duties & Functions Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Avion Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards. Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s. Ensure implementation of all Avion Hospitality policies and all house rules. Prepare, implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Avion Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go." Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation, including proper receiving and storage of all food and foodrelated items. Expedite peak meal periods by maintaining a "hands on" approach. Complete all paperwork required by Avion Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Avion Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers. Maintain follow through for all guest requests and complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Avion Hospitality standards. Review food sales for accuracy daily. Review menu abstracts, P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an "86'd" item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F Kneeling: Bending legs at knee to come to rest on one or both knees.- F Crouching: Bending the body downward and forward by bending leg(s) and spine.- F Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Job Description Salary: $65,000-70,000 Other Forms of Compensation: Chefs Coat, Safety Shoe allowance, FREE MEALS, Free parking tag, 401K + PTO, excellent benefits At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education (a Compass Group company) is hiring an energetic and growth-minded Executive Chef on the campus of ROCKHURST UNIVERSITY! You will be a lead culinarian within our dining program and catering. As a key culinary leader, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Living near Rockhurst University in Kansas City is about situating yourself in a dynamic, culturally rich part of the city with amazing food, easy access to fresh markets, and tons to do on your days off. The surrounding neighborhoods offer classic KC charm, leafy streets, and a genuine community vibe that makes everyday life feel enjoyable and personal. If you're into music, culture, and tours, consider hopping on a Legendary Rhythm & Blues Cruise for a live jazz experience on the river or join a sightseeing tour with Kansas City Fun Tours to get a local's perspective on the city's landmarks and community events that make every weekend feel like an adventure. Living near Rockhurst puts you within striking distance of culture, history, science, nature, and once-in-a-while quirky experiences; all woven into the unique fabric of Kansas City life. Key Responsibilities Plan regular and modified menus according to established guidelines, follow standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and train chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Aid in the forecasting of food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Preferred Qualifications A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations in College/University Dining. Must be experienced with computers ServSafe Certified Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at ROCKHURST UNIVERSITY! Let's Go Hawks! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1490910 Chartwells HE SARA C ST CLAIR [[req_classification]]

Requirements Job Duties & Functions Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Avion Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards. Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s. Ensure implementation of all Avion Hospitality policies and all house rules. Prepare, implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Avion Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go." Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation, including proper receiving and storage of all food and foodrelated items. Expedite peak meal periods by maintaining a "hands on" approach. Complete all paperwork required by Avion Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Avion Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers. Maintain follow through for all guest requests and complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Avion Hospitality standards. Review food sales for accuracy daily. Review menu abstracts, P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an "86'd" item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F Kneeling: Bending legs at knee to come to rest on one or both knees.- F Crouching: Bending the body downward and forward by bending leg(s) and spine.- F Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, Legends and ASM Global combine unmatched expertise with a global reach, delivering end-to-end solutions-from venue development and event booking to revenue strategy and hospitality excellence. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, while ASM Global leads the world in venue management and live event production, overseeing more than 350 iconic venues worldwide. We are committed to fostering an inclusive, innovative environment where respect, integrity, and accountability drive success. At Branson Convention Center, we strive to create exceptional culinary and guest experiences that elevate every event. Global Hospitality We believe exceptional venue experiences extend beyond event day. From chef-driven menus and innovative concessions to elevated banquet dining and locally inspired cuisine, we are known for creating memorable culinary experiences that delight guests and exceed client expectations. Position Summary The Executive Chef provides strategic and operational culinary leadership for all food production at Branson Convention Center. This role partners closely with the Director of Food & Beverage to drive culinary vision, operational excellence, financial performance, and team development while ensuring exceptional quality, safety, and guest satisfaction across all dining platforms. Key Responsibilities Drive Culinary Vision & Brand Excellence Lead the culinary strategy in alignment with the Director of Food & Beverage to elevate the venue's food identity and market competitiveness. Develop innovative menus, concepts, and presentations that reflect current trends, local sourcing, and seasonal availability. Strategic Planning & Financial Performance Partner with F&B leadership to support revenue growth, margin improvement, and cost control initiatives. Maintain food cost, labor cost, and overall culinary P&L performance within approved budgets. Analyze sales, food usage, and labor data to identify efficiencies and growth opportunities. Operational Excellence & Continuous Improvement Oversee all culinary production for banquets, concessions, retail operations, off-site caterings, and special events. Implement and enforce standardized recipes, production systems, and operating procedures. Evaluate kitchen operations for efficiency, quality, and scalability; introduce best-in-class practices and equipment as appropriate. Team Leadership & Talent Development Recruit, train, mentor, and develop a high-performing culinary and stewarding team. Foster a culture of accountability, creativity, teamwork, and continuous improvement. Schedule, supervise, and evaluate culinary staff to meet operational and financial objectives. Event Execution & Client Experience Ensure flawless culinary execution for all events, maintaining consistency, creativity, and presentation standards. Collaborate with sales and operations teams to customize menus and concepts that meet client needs and exceed expectations. Quality, Safety & Compliance Ensure full compliance with health department regulations, HACCP standards, Legends Safe audits, and company policies. Maintain health inspection scores of 90+ and Legends Safe audit scores of 95+ or higher. Champion food safety, sanitation, and workplace safety at all times. Collaboration & Community Engagement Work cross-functionally with operations, sales, and facility leadership to deliver a cohesive guest experience. Maintain an active presence in the local hospitality and culinary community. Participate in promotional, media, and community-related events as a culinary representative of the venue. Supervisory Responsibilities Directly supervises all kitchen and stewarding personnel. Carries out supervisory responsibilities in accordance with company policies, labor laws, and applicable regulations. Qualifications To perform this job successfully, an individual must be able to perform each essential duty at a high level. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum of four (4) years of culinary leadership experience in a high-volume banquet, convention, or event-driven environment Proven experience managing food cost, labor cost, and culinary budgets Strong leadership, communication, and organizational skills Ability to work flexible and extended hours including nights, weekends, and holidays Proficiency in Microsoft Word, Excel, and PowerPoint Serve Safe Certification required Physical Demands The physical demands described are representative of those required to successfully perform the essential functions of this position. Reasonable accommodations may be made. This role requires standing for extended periods, lifting up to 30 pounds, and close vision for reviewing operational and financial information. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Applicants who need reasonable accommodation to complete the application process may contact Recruiter: Tracye Obenchain ************** [email protected] Branson Convention Center 200 S. Sycamore Street Branson, MO 65616 This position offers a competitive salary and benefit package. Please load a copy of your most recent resume and cover letter which includes salary requirements

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, Legends and ASM Global combine unmatched expertise with a global reach, delivering end-to-end solutions-from venue development and event booking to revenue strategy and hospitality excellence. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, while ASM Global leads the world in venue management and live event production, overseeing more than 350 iconic venues worldwide. We are committed to fostering an inclusive, innovative environment where respect, integrity, and accountability drive success. At Branson Convention Center, we strive to create exceptional culinary and guest experiences that elevate every event. Global Hospitality We believe exceptional venue experiences extend beyond event day. From chef-driven menus and innovative concessions to elevated banquet dining and locally inspired cuisine, we are known for creating memorable culinary experiences that delight guests and exceed client expectations. Position Summary The Executive Chef provides strategic and operational culinary leadership for all food production at Branson Convention Center. This role partners closely with the Director of Food & Beverage to drive culinary vision, operational excellence, financial performance, and team development while ensuring exceptional quality, safety, and guest satisfaction across all dining platforms. Key Responsibilities Drive Culinary Vision & Brand Excellence Lead the culinary strategy in alignment with the Director of Food & Beverage to elevate the venue's food identity and market competitiveness. Develop innovative menus, concepts, and presentations that reflect current trends, local sourcing, and seasonal availability. Strategic Planning & Financial Performance Partner with F&B leadership to support revenue growth, margin improvement, and cost control initiatives. Maintain food cost, labor cost, and overall culinary P&L performance within approved budgets. Analyze sales, food usage, and labor data to identify efficiencies and growth opportunities. Operational Excellence & Continuous Improvement Oversee all culinary production for banquets, concessions, retail operations, off-site caterings, and special events. Implement and enforce standardized recipes, production systems, and operating procedures. Evaluate kitchen operations for efficiency, quality, and scalability; introduce best-in-class practices and equipment as appropriate. Team Leadership & Talent Development Recruit, train, mentor, and develop a high-performing culinary and stewarding team. Foster a culture of accountability, creativity, teamwork, and continuous improvement. Schedule, supervise, and evaluate culinary staff to meet operational and financial objectives. Event Execution & Client Experience Ensure flawless culinary execution for all events, maintaining consistency, creativity, and presentation standards. Collaborate with sales and operations teams to customize menus and concepts that meet client needs and exceed expectations. Quality, Safety & Compliance Ensure full compliance with health department regulations, HACCP standards, Legends Safe audits, and company policies. Maintain health inspection scores of 90+ and Legends Safe audit scores of 95+ or higher. Champion food safety, sanitation, and workplace safety at all times. Collaboration & Community Engagement Work cross-functionally with operations, sales, and facility leadership to deliver a cohesive guest experience. Maintain an active presence in the local hospitality and culinary community. Participate in promotional, media, and community-related events as a culinary representative of the venue. Supervisory Responsibilities Directly supervises all kitchen and stewarding personnel. Carries out supervisory responsibilities in accordance with company policies, labor laws, and applicable regulations. Qualifications To perform this job successfully, an individual must be able to perform each essential duty at a high level. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum of four (4) years of culinary leadership experience in a high-volume banquet, convention, or event-driven environment Proven experience managing food cost, labor cost, and culinary budgets Strong leadership, communication, and organizational skills Ability to work flexible and extended hours including nights, weekends, and holidays Proficiency in Microsoft Word, Excel, and PowerPoint Serve Safe Certification required Physical Demands The physical demands described are representative of those required to successfully perform the essential functions of this position. Reasonable accommodations may be made. This role requires standing for extended periods, lifting up to 30 pounds, and close vision for reviewing operational and financial information. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Applicants who need reasonable accommodation to complete the application process may contact Recruiter: Tracye Obenchain ************** ************************ Branson Convention Center 200 S. Sycamore Street Branson, MO 65616 This position offers a competitive salary and benefit package. Please load a copy of your most recent resume and cover letter which includes salary requirements

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $60,000-$65,000 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 March 13, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 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. 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, holidays and long hours. 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.

Job Description Gecko Hospitality is now searching for an Executive Chef to lead a new restaurant in Bentonville! The ideal Executive Chef is a collaborative, hands-on culinary leader who excels in kitchen operations, cost control, and team development while driving consistency, innovation, and exceptional guest experiences through strong partnerships and high standards. About the Company: Experience global cuisine at its finest in Northwest Arkansas, where talented chefs craft unforgettable meals and events that redefine the dining experience. We're excited to soon unveil our flagship location, a vibrant hub for culinary innovation and community connection. Join us as we bring our bold culinary vision to life and introduce award-winning talent to the region. Key Responsibilities: Lead all culinary operations in partnership with the General Manager, including hiring, training, and developing high-performing kitchen and commissary teams. Drive consistency and excellence through daily tastings, quality checks, standardized recipes, and strong operational systems. Manage food and labor performance by overseeing inventory, scheduling, budgets, and key cost metrics while maintaining compliance and safety standards. Collaborate with visiting chefs from Asia and across the globe to develop and execute menus that bring their unique culinary vision to life. Compensation: Salary: Up to $135,000 Medical/Dental Insurance Strong Bonus Potential 401(k) with match Relocation assistance Short & Long Term Disability Additional benefits shared during the hiring process What You Bring: Minimum of 5+ years current Executive Chef experience in a full-service restaurant Japanese cooking experience, specifically with ramen, charcoal grill, and temaki is required to be considered for this position High volume background; must have restaurant general manager experience in establishments doing over $4 million per year Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Excellent work ethic and drive to succeed Executive Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Previous experience with menu writing and costing Apply Today - Executive Chef in Bentonville, Arkansas For immediate consideration, e-mail your resume to **************************

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $60,000-$65,000 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 March 13, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 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. 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, holidays and long hours. 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. 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Job Description Summary: The Executive Chef oversees all aspects of kitchen operations and leads the culinary team in the successful execution of daily food service. This role is responsible for driving continuous improvement in guest and employee satisfaction while maximizing the financial performance of all food and beverage outlets. ESSENTIAL DUTIES AND RESPONSIBILITIES - Other duties may be assigned: Ensures compliance and ensures high standards of all sanitation, cleanliness and food and beverage standards and procedures. Responsible for training, mentoring and managing kitchen personnel and supervise/coordinate all related culinary activities. Schedules and coordinates the work of Sous Chef, Cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Provides training and professional development opportunities for all kitchen staff. Estimate food consumption and requisition of purchased food. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Establishes controls to minimize food and supply waste and theft. Select and develop recipes. Standardize production recipes to ensure consistent quality Establish presentation technique and quality standards. Plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety, health and sanitation in kitchen. Regularly attends bi-weekly management meetings. May cook selected items or for select occasions. Assist marketing with banquets, parties and special events. Understands and communicates to staff the operating and maintenance procedures of all departmental equipment. Must be able to work days, nights, weekends, and holidays Maintain and understand compliance with federal, state local regulations. Enforce all policies and procedures. Perform all job functions in a safe and responsible manner. SUPERVISORY RESPONSIBILITIES Direct oversight of all Kitchen personnel. Responsibilities include interviewing, hiring, planning, and directing work, training, appraising performance, rewarding and disciplining team members, and addressing complaints and resolving problems. Must be able to communicate well in all conditions and respond positively to guest or team member issues, ensuring all guests receive the best possible experience. Must carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required. All Employees must be knowledgeable of all Company policies and procedures, including fire and safety regulations. EDUCATION and/or EXPERIENCE High School Diploma or Equivalent Required. Culinary Arts Degree preferred Three or more years culinary supervisory experience. CERTIFICATES, LICENSES, REGISTRATIONS Must be able to obtain and maintain an Iowa Racing and Gaming Commission License. Must have a valid drive license. SKILLS Must be able to effectively communicate in English in all manners. This position will require minimal public speaking. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Must have Microsoft Office experience. REASONING ABILITY ☒ Planning ☒ Discriminating Colors ☒ Remembering Details ☒ Working Rapidly ☒ Using Arithmetic ☒ Working at Various Tempos ☒ Reading ☒ Concentrating Amid Distractions ☒ Directing Others ☒ Remembering Names & Faces ☒ Making Decisions ☒ Examining & Observing Details ☐ Other: PHYSICAL DEMANDS ☒ Standing ☒ Sitting ☒ Walking ☒ Bending/Stooping ☒ Reaching ☒ Observing ☒ Kneeling ☒ Stretching ☒ Carrying ☒ Pushing ☒ Pulling ☒ Turning ☒ Hearing ☒ Balancing ☒ Tasting ☒ Smelling ☒ Lifting 50 lbs. ☐ Other WORK ENVIRONMENT ☒ Inside ☐ Outside ☐ Dry ☒ Wet ☒ Noisy ☒ Odors ☒ Heat ☐ Changing Temperatures ☒ Hot ☒ Cold ☐ High Places ☐ Dirty ☐ Hazards ☒ Gloves ☐ Other: The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.

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

Chartwells K12 CHEF - K12 FOOD SERVICE - NEOSHO, MO Salary: $55000 - $60000 Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit ********************** This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary Summary: As a Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may assist the Executive Chef and/or Sous Chef in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Essential Duties and Responsibilities: * Provides frontline culinary resources and support. * Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed. * Assists with planning and creating menus. * Produces and executes catering events. * Rolls out new culinary programs in conjunction with marketing and culinary team. * Assists with managing cost controls and control expenditures for the account. * Performs other duties as assigned. Qualifications: * 1 to 3 years of culinary management experience. * Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. * Hands-on chef experience is required. * Extensive catering experience is preferred. * High volume batch cooking and complex food service operations experience is preferred. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. * ServSafe Certification is preferred. * Computer skills and knowledge of MS Office products including Excel. * Associate's degree in Culinary Arts is preferred. Apply to Chartwells Schools today! Chartwells Schools is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Chartwells K-12 are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1479497 Chartwells K12 SHAHID C IBRAHIM [[req_classification]]

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Job Title: Executive Chef Our client is currently seeking two talented individuals to become Executive Chefs for our clients Forbes rated fine dining restaurants. An individual could be successful if they possess the following. ESSENTIAL DUTIES AND RESPONSIBILITIES The Executive Chef is responsible for assisting the Property Executive Chef in the daily operations of the kitchen, and provides leadership and direction to kitchen personnel including all cooks and dishwashers. Ensures that all recipes, food preparations, and presentations meet specifications and quality. Always presents a friendly and professional image at the Hotel/Casino. The following and other duties may be assigned as necessary: • Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. • Maintains strict confidentiality in all departmental and company matters. • Provides impeccable guest service to all guests • Oversees all food storage preparation and production • Ensures that the proper amounts of food have been prepared in accordance with the production sheets. • Trains all line cook employees the skills required of their specific position, including but not limited to: the use and care of the equipment, the use of knives and other culinary tools. • Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. • Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance. • Verifies that kitchen staff follows all recipes and portion servings correctly. • Ensures that kitchen, dish, and storage areas are clean and organized. • Places food and supply orders as needed. • Receives orders and verifies invoices and ensures quality and freshness of merchandise. • Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction. • Ensures optimum staffing levels by coordinating the schedules of the staff. • Maintains a safe, orderly and sanitized kitchen. • Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality. • Achieves financial objectives by monitoring labor and food costs to budgetary requirements. • Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures. • Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. • Instrumental in organizing an efficient flow of production. Checks all daily events, delegates and follows up. • Maintains menus and food quality up to standards. • Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. • Directs activities to one or more workers assisting with preparing and serving meals. • Completes required daily financial tools and reports. • Follows established procedures and policies of the Client. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. • Associates Degree in Culinary Arts or related field preferred. • Minimum of four years culinary cooking experience in a multiple food venue environment preferred. • One year in a supervisory capacity. • Experience in a full-service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred • Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety • Must be able to handle several projects and tasks at the same time. • Must be able to perform the physical job duties of all Food & Beverage team members. • Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. • Manages work procedures and expedites workflow. • Provides coaching and counseling to team members. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS • Employee must be able to qualify for licenses and permits required by federal, state and local regulations. • Must possess a valid driver's license and have acceptable driving history as determined by The Client. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Employee could be exposed to an environment containing unrestricted second-hand tobacco smoke. The employee will be subjected to varied light levels and excessive noise. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.