Executive chef jobs in Kalamazoo, MI - 56 jobs

Prepare food ordered by customers using a variety of kitchen equipment (grills, ovens, fryers, meat slicers, food processors, etc.). Maintain sanitation, health, and safety standards in work areas. Prepare specialty foods such as pizzas, chicken, and steaks, following specific methods that usually require short preparation time. Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking Perform shift opening and closing duties as assigned, such as starting equipment and cleaning refrigeration units, grill and surrounding area, as well as other kitchen equipment. Maintain kitchen and cooking areas and ensure kitchen equipment and food storage areas are clean, sanitary, and organized as required by the Health Department Rules and Regulations. Report any kitchen equipment or maintenance issues to manager. Restock products as needed throughout shift. Collaborate with Kitchen Manager to determine daily specials, new menu items, and innovative ways to cook and prepare food. Regularly check menu cycle to ensure all food items are available in advance, notifying manager of any shortages. Qualifications Previous experience in customer service and/or the restaurant or hospitality industry. Must be at least 21 years of age. Ability to multi-task and work on several different orders simultaneously in a fast paced environment. Ability to obtain a Food Handler's Card upon hire. Previous kitchen experience required. Must be willing to work nights and weekends.

BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. **ESSENTIAL FUNCTIONS** Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: + Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. **MINIMUM QUALIFICATIONS** Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. **PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS** Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. **TRINITY HOSPITALITY SERVICES MISSION STATEMENT** In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. **TRINITY HEALTH MISSION STATEMENT AND GUIDING BEHAVIORS** Mission: We serve together in Trinity Health, in the spirit of the Gospel, to heal body, mind and spirit, to improve the health of our communities and to steward the resources entrusted to us. The Guiding Behaviors are the behaviors necessary for all of us to achieve our Vision. They are: We support each other in serving our patients and communities. We communicate openly, honestly, respectfully and directly. We are fully present. We are all accountable. We trust and assume goodness in intentions. We are continuous learners. **Our Commitment** Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law. Our Commitment to Diversity and Inclusion Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions. Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity. EOE including disability/veteran

IKUS Life Enrichment Services / Indian Trails Camp Camp & Respite Head Chef IKUS Life Enrichment Services/Indian Trails Camp is seeking a dedicated Camp & Head Respite Chef to lead our food service operations. Be part of a vibrant, inclusive camp community where your meals contribute to camper experience and well-being! This hands-on role is central to the camp community, overseeing menu planning, purchasing, meal preparation, safety, sanitation, and sustainability initiatives. You will provide nourishing meals that support the well-being of campers during the summer and weekend respite guests in the off-season. This is a full-time summer position, serving three meals daily, with additional respite weekends approximately twice per month during the off-season. The role offers potential growth opportunities in catering and program development and may expand into a year-round leadership position. Summary of Essential Job Functions Oversee daily operations of the camp food and dining services, coordinating activities between the kitchen and camp programs. Plan and prepare nutritionally balanced meals, snacks, and outdoor cooking programs. Ensure safe, efficient preparation and service of all meals, maintaining high food safety standards. Manage inventory, ordering, and maintenance of food, equipment, and supplies; ensure kitchen and facilities meet safety and sanitation regulations. Plan and operate the kitchen in a budget-conscious manner, ensuring cost efficiency while maintaining quality. Promote sustainable practices, including waste reduction, reuse, recycling, and composting. Partner with vendors and local farmers to secure quality products within budget. Monitor and train staff to meet OSHA and CMH food service standards. Provide supervision and support for a team of 3-4 staff of individuals with and without disabilities in program settings. Support a positive team culture and collaborate effectively with camp leadership and staff. Potential to develop and expand catering services, including marketing and community outreach, to make this a full-time year round role. Position Requirements Bachelor's degree in Management, Nutrition, Hospitality, or related field preferred, or 5+ years of successful kitchen management experience. Experience in institutional, large-scale, or catering food service; knowledge of ordering, inventory, budgeting, meal prep, serving, catering, and kitchen equipment. Experience preparing special dietary foods and knowledge of food safety standards (ME State Department of Health codes preferred). Proven ability to supervise staff, work independently, and collaborate effectively in a team. Strong written and verbal communication skills; able to resolve work challenges and communicate with parents about dietary needs. Experience with individuals with neurological, psychological, or physical disabilities preferred. Proficient in Microsoft Office and Google Docs; valid food service certifications (e.g., SERV Safe, CDM). Valid Michigan driver's license per IKUS policy. Physical ability to lift 50+ lbs and perform tasks while standing or walking for extended periods; ability to work in hot kitchens or outdoor cooking environments. Position Information: Job Type: Summer camp stipend, hourly respite weekends, hourly catering Pay: Summer Season: $800-$1,100/week (40-60 hours/week); housing options available Off-Season: Respite weekends, hourly events, and catering $21-$24/hour Benefits: Part-time: Sick time, 401(k) eligibility after specified period Potential full-time growth: Paid time off, sick time, holidays, health insurance, life insurance, disability, dental, and vision coverage Reports To: Camp Director and Executive Director Work Environment: Hands-on, fast-paced, team-oriented camp setting, including indoor kitchens and outdoor cooking activities; seasonal variations in schedule may apply. Disclaimer The above statements describe the general nature and level of work performed in this position. They are not an exhaustive list of all responsibilities, duties, and skills required. Staff may be asked to perform duties outside of normal responsibilities as needed. For more information, visit ikuslife.org. EOE

Job Description 6PM Hospitality is seeking a positive, forward-thinking individual to join our team at the newly-renovated DoubleTree by Hilton in Battle Creek, MI. 6PM Hospitality consists of a team of hospitality experts who draw upon decades of experience to make everything from the front desk to the back office achieve a standard of excellence. We partner with property owners, brands, investors and financial institutions to transform short stays into unforgettable experiences, and turn investments into solid returns. Come be a part of our excellence driven team! Position Summary: The Sous Chef assists the Chef in overseeing the kitchen, operations, ensuring the preparation, presentations, and delivery of high-quality dishes for Windward, The Beach Bar, and Meeting & Events. This position is responsible for maintaining kitchen efficiency, managing staff, and contributing to menu development, while following 6PM Hospitality Partner's Core Values, 6PM Hospitality Partner's and Hilton standards, and local health department standards. Essential Functions: Kitchen Management Collaborate with the Chef to plan and execute menus Supervise and coordinate the work of the kitchen staff to ensure smooth operations Oversee food preparations, cooking, and presentation to meet established standards. Ensure proper staffing levels for maximum productivity and highest standards of quality while controlling food and payroll costs to achieve maximum profitability. Staff Supervision Train and mentor kitchen staff, ensuring they adhere to recipes and cooking techniques. Delegate tasks and responsibilities to kitchen personnel. Lead, manage, and hold Team Members accountable to the standards of employment and job performance set by the core values of 6PM Hospitality Partners. Discipline Team Members as needed, according to 6PM Hospitality Partners policies Quality Control Maintain high standards of food quality, taste, and presentation Conduct regular inspections to ensure compliance with health and safety regulations Monitor and control food costs, minimizing waste and optimizing kitchen resources Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Menu Development Collaborate with the Chef on menu planning and development Contribute creative ideas for new dishes, taking into account seasonal ingredients and customer preferences Ordering and Inventory Assist in managing kitchen inventory and ordering supplies Ensure proper storage and rotation of ingredients to minimize waste Maintain security of the kitchen and its equipment and establish controls to minimize food and supply waste Adhere to Standards Ensure that the kitchen operates in accordance with company policies, procedures, and standards. Maintain a clean and organized kitchen environment Assist in implement safety procedures according to OSHA and 6PM Hospitality Partners standards Inspect shift ending clean up on a daily basis and hold team members accountable Operate food production equipment according to manufacturer's instructions Problem Solving Address and resolve kitchen-related issues promptly Adapt to changing circumstances and make real-tie decisions to maintain kitchen efficiency Other Functions Report to work in uniform, presented neat and clean Greet all guests in a friendly, positive manner. Ask questions of guests and make personal connections to make them feel they are welcome and valued Anticipate and meet the needs and expectations of our guests, then go one step further Interview, hire and evaluate performance of all BOH staff according to 6PM Hospitality Partner's guidelines at the discretion of the Chef. Attend scheduled department meetings Assist other departments as needed Maintain open lines of communication between all departments within the hotel Ensure BOH kitchen shifts are always covered, including weekends, holidays, call-ins, vacations, etc. making it fair for all Team Members and ensuring all job duties are covered Follow all 6PM Hospitality Partners, LLC processes Exhibit regular and recurrent attendance records Other duties as requested by management Position Requirements: Minimum Knowledge: Requires ability to interpret/extract information and/or perform arithmetic functions. May require typing, record keeping, or word processing. Good communication skills Formal Education and Job-Related Experience: This position requires a minimum formal education of an associate's degree, related certificate or equivalent related experience. Five years of management job-related experience required. License, Registration, and/or Certification Required: ServSafe Working Conditions and Physical Effort: Stress Load: Regular exposure to stresses Workload Fluctuation: The workload required to perform this job requires ability to adapt to change Manual Skills: Some portions (10 - 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations Physical Effort: Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day Physical Environment: Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be un-level, slippery, or unstable Work Schedule: Work regularly requires or varies between afternoon, evening, night, holiday, and/or weekend assignments. Schedule varies according to business demands and needs. Occupational Risks: Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials Ergonomics Risks: Significant portions (more than 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, and heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures Safety: Responsible for adhering to all safety policies and procedures of 6PM Hospitality Partners. Relocation assistance is not available for this position. Employee Benefits Paid time off for all full-time and part-time team members 8 hours of paid volunteer paid for all team members Holiday pay Travel discounts for employees, friends, & family Restaurant discounts Referral Program Health, vision, and dental insurance available for all full-time team members Employee recognition perks and benefits Advancement opportunities Paid maternity/paternity leave or adoption leave for qualifying FMLA Apply today to be an authentic part of the excellence achieved at 6PM Hospitality!

IKUS Life Enrichment Services / Indian Trails Camp Camp & Respite Head Chef IKUS Life Enrichment Services/Indian Trails Camp is seeking a dedicated Camp & Head Respite Chef to lead our food service operations. Be part of a vibrant, inclusive camp community where your meals contribute to camper experience and well-being! This hands-on role is central to the camp community, overseeing menu planning, purchasing, meal preparation, safety, sanitation, and sustainability initiatives. You will provide nourishing meals that support the well-being of campers during the summer and weekend respite guests in the off-season. This is a full-time summer position, serving three meals daily, with additional respite weekends approximately twice per month during the off-season. The role offers potential growth opportunities in catering and program development and may expand into a year-round leadership position. Summary of Essential Job Functions * Oversee daily operations of the camp food and dining services, coordinating activities between the kitchen and camp programs. * Plan and prepare nutritionally balanced meals, snacks, and outdoor cooking programs. * Ensure safe, efficient preparation and service of all meals, maintaining high food safety standards. * Manage inventory, ordering, and maintenance of food, equipment, and supplies; ensure kitchen and facilities meet safety and sanitation regulations. * Plan and operate the kitchen in a budget-conscious manner, ensuring cost efficiency while maintaining quality. * Promote sustainable practices, including waste reduction, reuse, recycling, and composting. * Partner with vendors and local farmers to secure quality products within budget. * Monitor and train staff to meet OSHA and CMH food service standards. * Provide supervision and support for a team of 3-4 staff of individuals with and without disabilities in program settings. * Support a positive team culture and collaborate effectively with camp leadership and staff. * Potential to develop and expand catering services, including marketing and community outreach, to make this a full-time year round role. Position Requirements * Bachelor's degree in Management, Nutrition, Hospitality, or related field preferred, or 5+ years of successful kitchen management experience. * Experience in institutional, large-scale, or catering food service; knowledge of ordering, inventory, budgeting, meal prep, serving, catering, and kitchen equipment. * Experience preparing special dietary foods and knowledge of food safety standards (ME State Department of Health codes preferred). * Proven ability to supervise staff, work independently, and collaborate effectively in a team. * Strong written and verbal communication skills; able to resolve work challenges and communicate with parents about dietary needs. * Experience with individuals with neurological, psychological, or physical disabilities preferred. * Proficient in Microsoft Office and Google Docs; valid food service certifications (e.g., SERV Safe, CDM). * Valid Michigan driver's license per IKUS policy. * Physical ability to lift 50+ lbs and perform tasks while standing or walking for extended periods; ability to work in hot kitchens or outdoor cooking environments. Position Information: Job Type: Summer camp stipend, hourly respite weekends, hourly catering Pay: * Summer Season: $800-$1,100/week (40-60 hours/week); housing options available * Off-Season: Respite weekends, hourly events, and catering $21-$24/hour Benefits: * Part-time: Sick time, 401(k) eligibility after specified period * Potential full-time growth: Paid time off, sick time, holidays, health insurance, life insurance, disability, dental, and vision coverage Reports To: Camp Director and Executive Director Work Environment: Hands-on, fast-paced, team-oriented camp setting, including indoor kitchens and outdoor cooking activities; seasonal variations in schedule may apply. Disclaimer The above statements describe the general nature and level of work performed in this position. They are not an exhaustive list of all responsibilities, duties, and skills required. Staff may be asked to perform duties outside of normal responsibilities as needed. For more information, visit ikuslife.org. EOE

Morrison Living Salary: $55,000 - $60,000 IS ON SITE IN SIOUX FALLS, SD. RELOCATION ASSISTANCE IS AVAILABLE FOR THIS ROLE* Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. 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 Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: * Assists in coordinating and participating in the preparation and cooking of various food items. * Assists with planning and creating menus. * Rolls out new culinary programs in conjunction with the marketing and culinary team. * Assists with managing cost controls and controlling expenditure. * Performs other duties as assigned. Qualifications: * 5 years of related culinary experience including 1 year at the management level. * Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. * Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. * Ability to set up and distribute production sheets. * Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of Health Certification is preferred. * Computer skills and knowledge of MS Office products including Excel. * Associate's degree in Culinary Arts is preferred. Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *********************************************************************************************** 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1497998 Morrison Living DANIELLE BETZELBERGER [[req_classification]]

6PM Hospitality is seeking a positive, forward-thinking individual to join our team at the newly-renovated DoubleTree by Hilton in Battle Creek, MI. 6PM Hospitality consists of a team of hospitality experts who draw upon decades of experience to make everything from the front desk to the back office achieve a standard of excellence. We partner with property owners, brands, investors and financial institutions to transform short stays into unforgettable experiences, and turn investments into solid returns. Come be a part of our excellence driven team! Position Summary: The Sous Chef assists the Chef in overseeing the kitchen, operations, ensuring the preparation, presentations, and delivery of high-quality dishes for Windward, The Beach Bar, and Meeting & Events. This position is responsible for maintaining kitchen efficiency, managing staff, and contributing to menu development, while following 6PM Hospitality Partner's Core Values, 6PM Hospitality Partner's and Hilton standards, and local health department standards. Essential Functions: Kitchen Management Collaborate with the Chef to plan and execute menus Supervise and coordinate the work of the kitchen staff to ensure smooth operations Oversee food preparations, cooking, and presentation to meet established standards. Ensure proper staffing levels for maximum productivity and highest standards of quality while controlling food and payroll costs to achieve maximum profitability. Staff Supervision Train and mentor kitchen staff, ensuring they adhere to recipes and cooking techniques. Delegate tasks and responsibilities to kitchen personnel. Lead, manage, and hold Team Members accountable to the standards of employment and job performance set by the core values of 6PM Hospitality Partners. Discipline Team Members as needed, according to 6PM Hospitality Partners policies Quality Control Maintain high standards of food quality, taste, and presentation Conduct regular inspections to ensure compliance with health and safety regulations Monitor and control food costs, minimizing waste and optimizing kitchen resources Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Menu Development Collaborate with the Chef on menu planning and development Contribute creative ideas for new dishes, taking into account seasonal ingredients and customer preferences Ordering and Inventory Assist in managing kitchen inventory and ordering supplies Ensure proper storage and rotation of ingredients to minimize waste Maintain security of the kitchen and its equipment and establish controls to minimize food and supply waste Adhere to Standards Ensure that the kitchen operates in accordance with company policies, procedures, and standards. Maintain a clean and organized kitchen environment Assist in implement safety procedures according to OSHA and 6PM Hospitality Partners standards Inspect shift ending clean up on a daily basis and hold team members accountable Operate food production equipment according to manufacturer's instructions Problem Solving Address and resolve kitchen-related issues promptly Adapt to changing circumstances and make real-tie decisions to maintain kitchen efficiency Other Functions Report to work in uniform, presented neat and clean Greet all guests in a friendly, positive manner. Ask questions of guests and make personal connections to make them feel they are welcome and valued Anticipate and meet the needs and expectations of our guests, then go one step further Interview, hire and evaluate performance of all BOH staff according to 6PM Hospitality Partner's guidelines at the discretion of the Chef. Attend scheduled department meetings Assist other departments as needed Maintain open lines of communication between all departments within the hotel Ensure BOH kitchen shifts are always covered, including weekends, holidays, call-ins, vacations, etc. making it fair for all Team Members and ensuring all job duties are covered Follow all 6PM Hospitality Partners, LLC processes Exhibit regular and recurrent attendance records Other duties as requested by management Position Requirements: Minimum Knowledge: Requires ability to interpret/extract information and/or perform arithmetic functions. May require typing, record keeping, or word processing. Good communication skills Formal Education and Job-Related Experience: This position requires a minimum formal education of an associate's degree, related certificate or equivalent related experience. Five years of management job-related experience required. License, Registration, and/or Certification Required: ServSafe Working Conditions and Physical Effort: Stress Load: Regular exposure to stresses Workload Fluctuation: The workload required to perform this job requires ability to adapt to change Manual Skills: Some portions (10 - 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations Physical Effort: Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day Physical Environment: Significant portions (more than 50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes. Working surfaces may be un-level, slippery, or unstable Work Schedule: Work regularly requires or varies between afternoon, evening, night, holiday, and/or weekend assignments. Schedule varies according to business demands and needs. Occupational Risks: Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials Ergonomics Risks: Significant portions (more than 50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, and heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures Safety: Responsible for adhering to all safety policies and procedures of 6PM Hospitality Partners. Relocation assistance is not available for this position. Employee Benefits Paid time off for all full-time and part-time team members 8 hours of paid volunteer paid for all team members Holiday pay Travel discounts for employees, friends, & family Restaurant discounts Referral Program Health, vision, and dental insurance available for all full-time team members Employee recognition perks and benefits Advancement opportunities Paid maternity/paternity leave or adoption leave for qualifying FMLA Apply today to be an authentic part of the excellence achieved at 6PM Hospitality!

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client s needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Creative Dining is hiring immediately for a full-time Catering Sous Chef position. Schedule: Full time schedule. Open availability is required. Night and weekend availability is required. Hours and days may vary; more details upon interview. Requirement: 3 years of experience required. Pay Range: $20.00 to $23.00 YOU'D MAKE A GREAT ADDITION TO OUR TEAM! At Creative Dining, we believe in the power of hospitality to create connections and build community. If you're passionate about culinary excellence and making a real impact, you'll be a perfect fit for our team, where integrity, creativity, and teamwork are at the core of everything we do! Job Summary As a Catering Sous Chef at Creative Dining, you will play a key role in overseeing food production, ensuring that each meal is prepared to culinary excellence and served on time. You will supervise and train kitchen staff, manage kitchen operations, and maintain high standards for food quality, safety, and sanitation. The Catering Sous Chef will work closely with the Executive Catering Chef to oversee day-to-day kitchen functions, ensuring an efficient, creative, and safe environment. Essential Functions/Responsibilities Food Production: Ensure all food is ready on time using efficient production and batch cooking techniques. Staff Supervision: Lead, train, and support kitchen staff to maintain quality and productivity. Menu Execution: Review Function Sheets and ensure timely preparation for events. Prep & Inventory: Manage prep sheets, duty rosters, and production records. Food Safety: Follow safe food handling practices and maintain clean, sanitized kitchen areas. Equipment Monitoring: Ensure kitchen equipment functions properly and report issues promptly. Compliance: Adhere to health codes, sanitation guidelines, and OSHA regulations. Kitchen Operations: Open and close the kitchen, complete checklists, and secure the area. Communication: Report food production and kitchen issues to the Executive Catering Chef. Workplace Safety: Maintain a safe, organized work environment, and follow safety protocols. Other Duties: Perform additional tasks as needed to support kitchen operations. Education, Skills & Expectations: High School diploma or equivalent required Culinary Arts Degree preferred 1 - 3 years cooking experience Supervisory experience preferred ServSafe Certification First Aid training BENEFITS FOR OUR TEAM MEMBERS Full-time positions offer the following benefits to associates: Medical, Dental, Vision, Disability, Accident, Critical Illness Insurance& HSA Account with employer match Employer Paid Life Insurance Paid Time Off&Paid Holidays Quarterly Bonus Opportunities Earned Wage Access Retirement Planwith Company Match Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without 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.

Job Description We are seeking a passionate and experienced Sous Chef to join our award-winning, upscale restaurant in beautiful west Michigan. Located in the heart of a bustling downtown, our establishment is a destination for locals, tourists, and food lovers alike. As Sous Chef, you'll work alongside our culinary team to craft seasonal menus, lead kitchen operations, and deliver an unforgettable dining experience. This is an ideal opportunity for a creative, detail-oriented professional who thrives in an all-scratch, fast-paced, high-end culinary environment. What You'll Do: Assist in the daily operations of the kitchen, ensuring excellence in food quality, presentation, and consistency Support and inspire a talented culinary team, providing leadership, mentorship, and training Help develop innovative, seasonal dishes with a focus on locally-sourced and sustainable ingredients Maintain high standards for cleanliness, organization, and food safety What We're Looking For: 3+ years of experience as a Sous Chef or Senior Line Cook in a fine dining or upscale restaurant A deep love for food, creativity, and hospitality Strong leadership and communication skills Experience with inventory, ordering, and cost control Culinary degree or formal training preferred Flexibility to work nights, weekends, and holidays What We Offer: Competitive salary Flexible vacation / PTO Health and vision insurance Daily manager meal A supportive, team-oriented environment Opportunities for professional growth and development How to Apply: Please click apply or email your résumé to ********************. Harper Associates works with many restaurant and hospitality companies throughout Michigan. Visit ****************** for a full list of available job opportunities!

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client's needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Our Misfit Joints are based on a simple premise: we exist to create a hospitality experience like no other. A warm, welcoming refuge for all. We respect and celebrate the diverse, alternative, and authentic. Social Misfits is a delicious adventure and a house of worship to the ultimate comfort food: Waffles. With an iconic logo of one of history's most iconic misfits, you'd better believe this isn't your ordinary cafe. In addition to a cozy, lounge-like atmosphere evoking romanticism, character and dark allure of the iconic speakeasy, Social Misfits serves deliciously creative offerings including both savory and sweet scratch-made waffles from farm-fresh local ingredients, locally sourced Michigan maple syrups with unique flavor infusions, craft cocktails, and farmer direct, locally roasted, hand crafted coffee from Ferris Coffee Roasting Company. Social Misfits is equally suited for an unordinary lunch meeting, an extraordinary dinner date, or a boozy brunch with friends old and new. Kitchen Supervisor Responsibilities & Duties Provide Leadership and model a positive work environment at all times Assist the Executive Chef in all facets of Kitchen operations Work with the F&B Team to implement new menu items Work with other F&B managers and keep them informed of issues as they arise. Keep the immediate supervisor fully informed of all problems or matters requiring his/her attention. Monitor the quality of all food products and presentations. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make kitchen staff aware of daily forecasts concerning reservations, events, and staff issues. Ensure that all kitchen employees are in compliance with daily SOPs Ensure compliance with requisition procedures. Ensure accurate time records for all employees Enforce controlled food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Oversee daily activities such as preparation of all food items,receiving daily inventories, log-on report and food cost report. Oversee and supervise all kitchen staff, including training and assisting in hiring new employees. Monitor and ensure the use of safe sanitation practices, following all current federal and local Food Code guidelines. Offers suggestions and creative ideas that can improve upon the kitchen's performance Complete and submit Food orders, check food purchases for proper ordering, quality and price structure. Check orders as they are delivered and ensure accuracy of items and quantities Maintain inventory and equipment by cleaning and performing light maintenance according to company standards. Perform other duties and tasks as assigned or determined by management or leadership. Qualifications Reports To: Executive Chef Required Training, Education, & Experience: High School Diploma or equivalent Culinary Management/Arts Associate's degree recommended Servsafe Certified (required/provided) 2-5 years of previous kitchen experience. Previous supervisory experience preferred. Minimum Qualifications: Must have command of the English language, written and verbal. Basic mathematical skills for report/forecast preparation and other calculations. Must be able to work flexible days and hours, including weekends and holidays. Good hearing and vision with or without corrective lenses. The ability to work on your feet for most of the day and able to lift at least 60 pounds. Acute sense of taste is required Knowledge of various cooking methods, ingredients, and procedures Leadership and decision making skills Handles pressure and deals with uncertainty Time-management skills, able to perform several tasks simultaneously. Language Skills Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations. Physical Demands The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds. Work Environment The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet. Schedule Requirements Availability to work must include evenings, weekends, and some holidays during the restaurant's hours of operation.

Job Description Salary: $55,000 - $65,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary This is an excellent opportunity to join a strong, growing organization. We are seeking a growth-minded Chef Manager to lead a successful culinary and food service operation. This role is responsible for overall performance, quality, and execution of the program and will primarily oversee the Gazebo, a fast-casual restaurant and convenience store on campus serving approximately 700-800 guests daily Monday through Thursday and 300-500 guests daily Friday through Sunday, while also supporting other campus cafés as needed. Key Responsibilities: • Full culinary management of the food service operation, including inventory control, ordering, and receiving • Demonstrated understanding of P&L accountability; experience in contract-managed services preferred • Menu development with strong cost controls, purchasing practices, and inventory management • Sourcing and utilization of local food products • Commitment to sustainability and responsible food practices Preferred Qualifications: • Working knowledge of HACCP standards • Minimum of three years of culinary management experience in contract foodservice, fine dining, or restaurant environments • Strong background in inventory management and purchasing controls • In-depth knowledge of current food and catering trends with emphasis on quality, sanitation, food cost control, and presentation • Experience with exhibition (exposition) cooking required • Understanding of P&L accountability and contract-managed service environments preferred • ServSafe certification is a plus Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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. ************************************************************************************** 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. Bon Appetit maintains a drug-free workplace. Req ID: 1492067 Bon Appetit Tyler Justus

Responsible for the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods within all Timbers venues, satellite employee dining rooms and Room Service, ensuring the efficiency of the lines and kitchen operations in accordance with specifications and standards. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Supervise and coordinate activities of cooks and workers engaged in food preparation in all Timbers 24 hour venue locations, Room Service and Satellite Employee Dining Rooms. Prepares and cooks foods on the hot or cold line, whenever necessary, for special guests, functions, during high business volumes or during the course of regular business. Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. Check the quality of raw and cooked food products to ensure that standards are met company wide. Check the quantity and quality of received products at all Timbers locations. Demonstrate new cooking techniques and equipment to staff. Determine how food should be presented, and create creative food displays. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Estimate amounts and costs of required supplies, such as food and ingredients. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Order or requisition food and other supplies needed to ensure efficient operation. Recruit and hire staff, including cooks and other kitchen workers. Maintains knowledge of currently used concepts, practices and procedures associated with fine dining restaurant trends. Follows all recipes, specs, and control procedures. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. Promotes the following within the department and among all employees: Creates an atmosphere of fun for all casino guests. Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times. Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts. Retains employees through involvement in training and development. Explains why we do things, in advance of doing them. SUPERVISORY RESPONSIBILITIES: Directly supervises the Restaurant Sous Chefs and Cook III's. Indirectly supervises Cook I's and II's. 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. EDUCATION and/or EXPERIENCE: High school diploma or G.E.D. Culinary degree, formal apprenticeship or equivalent level of associated on the job experience paired with three to four years ala carte Management experience. SPECIAL QUALIFICATIONS: Strong organizational and interpersonal skills required. Appropriate licenses, as required. ServSafe certification, or ability to become certified, required. Knowledge of HACCP standards required. This position requires a Level 2 Gaming License. LANGUAGE SKILLS: Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to write effective reports and memos. Ability to respond to inquiries from employees or guests. Ability to communicate effectively in one-on-one, small group, and large group situations. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent, and to interpret data from graphs. REASONING ABILITY: Ability to apply common sense reasoning to variety of situations. 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 use hands to finger, handle, or feel objects; reach with hands and arms; talk or hear; stand, walk, sit, climb, or balance; stoop, kneel, crouch, or bend. The employee is frequently required to lift up to 25 lb. and occasionally required to lift up to 50 lb. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. 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 employee regularly works around mechanical moving parts. The noise level in the work environment is usually moderate. A casino environment is typically smoky.

The Dining Services Director leads the execution of the signature dining services program at the community. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining Services Director's primary objective is to exhibit the core values of Commonwealth Senior Living and provide a memorable dining experience for the residents. Qualifications • Certification in the Food Handlers Course or equivalent • Previous management experience in the food service industry. • Ability to read and write English. • Willingness and ability to learn new tasks • Must be available to work varied shifts and weekends. • Ability to lift heavy objects; stand and walk short distances throughout the day. Ability to tolerate heat from the kitchen. • Must be free of communicable diseases. Areas of Primary Responsibility • Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code. • Prepare food for regular and therapeutic diets according to the planned menu and written doctors' orders. • Ensure that the proper quantity of food is prepared and in accordance with established time schedules. • Prepare food for special events as instructed by the Executive Director. • Maintain costs within budgeted parameters. • Use proper technique to taste prepared food to ensure quality taste and palatability prior to service. • Maintain the proper temperature of food during preparation and service. Record temperatures of food according to established policy. • Report all hazardous and malfunctioning equipment to the Executive Director. • Make recommendations to the Director of Dining Services regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service. • Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status. • Skilled in the selection of personnel and management of staff to meet the needs of the department and entire community. • Assist in scheduling department working hours, personnel, work assignments, etc. to maintain quality resident care. • Routinely inspect the dietary area and practices for compliance with current applicable regulations and as requested by the Director. • Develop and utilize comprehensive inventory control procedures. • Purchase food, supplies, and equipment, as required to meet the needs of the department. • Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is maintained at adequate levels at all times to perform departmental functions. • Ensure that there is always a 72-hour emergency food and drinking water supply per regulations. • Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. • Supervise and manage schedules and tasks of all dining department associates. • Other duties as assigned. Culture Ambassador • Models the core values of the company: We Care About People We Do the Right Thing We are Passionate, Have Fun, and Celebrate Success We Speak Up! It's Our Responsibility We Take Ownership and Add Value We are Respectful • Ensures all personnel exemplify the core values of the company at all times. • Create and drive the sales culture.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: This is not intended to be an exhaustive listing of job functions. This job description in no way states or implies that these are the only duties to be performed by this employee. The employee is required to follow any other instructions and to perform any other duties as assigned by management. 1. Regular and predictable attendance is an essential requirement of this position. 2. Supervise the planning of special events for consumers and staff including, but not limited to the following: Holiday events, family functions/picnics, etc. 3. Participate in all team meetings and staff meetings as assigned 4. Attend and participate in workshops, seminars, etc. as directed (i.e. Proper food handling, sanitation procedures, etc.). Successfully complete all required training 5. Participate in all inspections performed by authorized government agencies as needed. 6. Maintain confidentiality of all resident information. 7. Assure that the preparation, storage and service of food is in accordance with sanitary regulations and established policies and procedures. Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks. Dispose of food and waste in accordance with established policies. Plan and prepare meals for therapeutic diets in accordance with planned menus, utilizing standardized recipes and diet orders. Document any menu changes and make only authorized substitutions. Assure that food and supplies are readily available for the next meal's preparation by reviewing the upcoming menus 8. Assure that daily and weekly scheduled cleaning duties in accordance with established policies and procedures. Assure that dietary service work areas, dining rooms, storage rooms, and equipment are maintained in a clean, safe, and sanitary manner, and in compliance with all applicable regulations. 9. Develop and maintain a good working relationship with inter and intra departmental personnel within the facility to assure that food service can be properly maintained to meet the needs of the residents and staff. 10. Other duties as assigned. Addendum for Essential Functions if Applicable for multiple departments: 1. Safe Serve Certification required by Senior Meals- Side By Side Program 2. Order Meals based on attendance 3. Provide those with special diets alternative meals 4. Follow guidelines set by Senior Meals on Wheels for a congregate meal site 5. Heat food to appropriate temperature 6. Serve participants hot meal once it is at a safe temperature 7. Follow participants dietary preferences and restrictions 8. Sanitize kitchen area before and after serving 9. Check all fridge temps that have food items in them and report any concerns to management 10. Document participants and volunteers who receive meals 11. Prep afternoon snack and create snack menu 12. Complete inventory check supplies monthly Educational / Talent Requirements: 1. High School Diploma or equivalent 2. Demonstrated ability to communicate in both written and verbal formats to meet position responsibilities. 3. Ability to cook a variety of foods in large quantities 4. Must be able to taste and smell food to determine quality and palatability 5. Ability to actively support the mission of Hope Network Behavioral Services corporate policy. 6. Ability to work independently with some flexibility 7. Ability to self-direct 8. Demonstrated leadership skills Work Experience Requirements: 1. Prefer 1 to 2 years of dietary experience in a hospital, skilled nursing care facility. 2. Excellent Written and verbal communication skills. 3. Previous work experience required Performance Requirements: 1. Demonstrated ability to manage resources, make decisions and exercise good judgment. 2. Ability to self-direct. 3. Must be able to work a flexible schedule between the hours of 7am- 8pm, seven days a week. Weekends and Holidays may be required. 4. Maintain a detailed log of daily work related activities such as tasks completed. 5. Perform administrative tasks such as completing all necessary and required forms, reports, etc. and submitting to your direct supervisor in a timely fashion.

Job DescriptionStaffing Inc. is partnered with great food manufacturing company in Holland, MI that is actively looking to hire a qualified Industrial Cook. This company is a primary producer of packaged, frozen foods. The ideal candidate will mix, cook, and process various raw materials consistent with daily production needs, weigh all raw goods to specification, monitor maintain proper rotation of raw goods, and more.Industrial Cook Benefits: Placement to hire Overtime Benefits and bonus after probationary period Onsite Gym Industrial Cook Responsibilities: Mix, cook, and process various raw materials consistent with daily production needs. Weigh all raw goods to specifications. Keep prep cooler and other work areas clean and organized. Monitor and maintains proper rotation of raw goods. Handle and stores leftover raw goods according to procedures. Document work accomplished and hazard analysis critical control point requirements according to procedures. Perform other duties as assigned. Industrial Cook Requirements: One to three months of related experience/training, or an equivalent combination of education and experience. Proficiency in English is required. Ability to read and comprehend simple instructions, short correspondence, and memos. Strong communication skills and ability to collaborate effectively with team members. Good organizational skills and detail oriented. Ability to add and subtract two-digit numbers and to multiply and divide with 10s and 100s Must be able to work independently Must be reliable and flexible Must be self-motivated and a team player Must be able to push/pull roll tanks up to 2000 lbs Ability to Stand and walk for majority of shift Pass a background check/Drug Screen Have great attendance and a positive attitude Staffing Inc. - an entirely employee-owned company - is the largest independent employer in West Michigan. Our mission is to match people with meaningful, long-lasting, and enjoyable careers, not just a job. Since 1988, we've helped match over 300,000 people just like you with top employers across West Michigan.Good luck, we look forward to reviewing your application!- Your friends at Holland Staffing Inc.

Job Description GERALD R. FORD JOB CORPS CENTER LEAD COOK Lead Cook FLSA: Non-Exempt Department: Food Services Reports To: Food Services Supervisor The Lead Cook position provides support for a U.S Department of Labor Job Corps contractor. The Job Corps program is a federally-funded residential training program. The mission of Job Corps is to provide career-based technical and academic training and job placement assistance to program eligible youth ages 16-24. Summary of Duties: The Lead Cook position is responsible for coordinating meal preparation, supervising kitchen and cafeteria activities, and keeping a clean and safe environment. Description of Duties: Provides guidance and support to staff-members assigned to the department. Responsible for the management of food services daily operations. Manages daily staff assignments. Provides documented training to staff. Helps create nutritional menus. Prepares food in accordance with planned menu. Prepares food in large quantities. Ensures the proper storage of usable and non-usable leftovers. Stores food properly. Ensures the maintenance of proper temperature in both hot and cold food items. Ensures compliance with DOL, other federal, state, and local agencies, Corporate and Center standards and expectations. Maintain at least 98% on health inspections. Maintains acceptable standards of personal and area cleanliness when handling and preparing meals. Keeps assigned work area well organized and clean. Cleans, mops, and empties waste when assigned or as needed. Handles food in a sanitary manner, including receipt, preparation, and storage. Promotes a safe and secure environment. Develops written standard operating procedures defining the use of acceptable dietary programs. Inspects equipment for cleanliness and functional operation. Inspects food and food preparation to maintain quality standards and sanitation regulations. Ensures that all safety procedures are followed. Maintains food temperature and other required records. Maintains equipment log. Prepares monthly inventories. Records usage of leftovers. Maintains daily usage logs. Records number of meals served at each mealtime and keeps an account of the number of visitors/staff. Ensures proper equipment use and maintenance. Uses food service equipment including meat slicer, blender, food processor, mixer ovens, grill, knives and other items as necessary. Cleans, sanitizes, and ensures equipment is maintained in good working order. Notifies supervisor when repairs or replacements are needed. Credentials: Education and Experience High School Diploma or equivalent. Three (3) years of related experience. Certifications, Licenses, Registration Valid state driver's license; CPR/First Aid certifications, Gerald R. Ford is an Equal Employment Opportunity Employer.