Executive chef jobs in Kennewick, WA - 425 jobs

Morrison Healthcare Salary: $78000-$85000 Other Forms of Compensation: Pay Grade: 11 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience * Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in patient satisfaction programs/activities * ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare 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 Healthcare maintains a drug-free workplace. Req ID: 1472480 Morrison Healthcare MELANIE ATKINS [[req_classification]]

Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Discover exceptional career opportunities with our current Executive Chef position in Bend, OR. Become a valued member of our passionate team and embark on a fulfilling culinary journey with us. Apply today to be our Executive Chef in Bend, OR, Located at 125 NW Oregon Ave, Bend, OR, 97703 ************************************ **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: Competitive Compensation based on experience, plus 10% bonus potential. Quarterly Bonus Potential Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, up to 3 weeks accrued vacation years 1 - 5! 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: Ensuring a culture of positively and accountability Executing operational excellence in food quality, service, and guest experience Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec Hiring, training, and developing employees Ability to regularly exercise of independent judgment and discretion Ability to handle sensitive, confidential information discreetly and professionally Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen Minimum of 5 years related culinary experience and/or training Sushi experience preferred We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e.; sweet and bitter flavors. Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department at ********************************************.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the region. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized multiple times on Forbes America's Best Recruiting Firms list over the past decade. Trust Gecko to streamline your hiring process with our proven expertise. Let Go, And Let Gecko™

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

Job DescriptionDescription: General Description: As Executive Chef for Sustainable Restaurant Group you work closely with the Area Operations Manager and be directly responsible for overseeing and developing the culinary program. In addition, you will monitor inventory, manage and mentor employees, report to other management, ensure quality control of food production, and adhere to all health department regulations. In short, you are responsible for overseeing the day to day operations of the BOH. You must maintain responsible financial standards and professionalism in the restaurants at all times. You are responsible for actively fostering and maintaining a workplace that is welcoming, inclusive, and equitable for all team members. Schedule: 5 days a week and the schedule may vary. Sustainable Restaurant Group restaurants operate on a seven day per week schedule, so your consistent and reliable attendance is mandatory. Specific Tasks: As the Executive Chef, your job will focus on the following aspects: CULINARY LIAISON Operate as the direct conduit and translator of the creative vision into logistically feasible reality Open and consistent communication with the Area Operations Manager regarding all brand, personnel, and program development Integrate and collaboratively respond to financial reporting to ensure financially sustainable operations CULINARY OPERATIONS Oversight of product and menu development Oversight in ordering all products based on par systems and inventory management to ensure sustainable Food Costs to meet financial targets Overseeing quality control of all food production and execution Ensuring all health department standards are upheld by enforcing high sanitation standards. Availability and ability to work all of the line stations when needed. Daily maintenance of BOH Systems and continually follow and tweak all BOH systems from AM Walkthrough, Temp Logs, Line Checks, Prep Lists, Order Guides, etc. STAFFING Coaching and managing all culinary team members Assisting in the recruiting, hiring, scheduling, reviewing and terminating of BOH team members. Managing staff schedules and ensuring cuts are being made whenever possible. Working with all BOH management to minimize Labor Costs. Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise and participating in Manager Meetings to address these issues. Addressing all kitchen related problems and incidences in a timely and effective manner. Training and developing both cooks and service team members in their day to day roles. Physical Requirements: Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Safely and effectively use all necessary tools and equipment. Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Ability to bear exposure to hot and cold environments. Expectations: Demonstrate Inward and Outward Hospitality . Our mission is to use inward and outward hospitality to serve our team, our guests, and our community and as a member of the Sustainable Restaurant Group team, you demonstrate this trait at all times and know that you are always in service to others. You show yourself hospitality by showing up to work clear, healthy, and refreshed and you take care of your personal health and wellbeing because we cannot care for others if we don't care for ourselves first. Contribute to the Culture of Respect . You treat others with respect at all times. You speak in a manner that is respectful of others' personhood, and you acknowledge everyone's agency over their time, energy, labor, and physical space. You are an active participant in building a culture that is welcoming and inclusive of people from all backgrounds and encourages your teammates to show up as their full selves. Authentic . You show up as your full self. You contribute the wealth of knowledge, experience, ideas, and creativity that you have developed throughout your lifetime to our team. You share your perspective with the intent of making the team stronger. You celebrate our successes and you speak up when things go wrong. Accountable and Responsible. You hold yourself accountable to your commitments and you help to hold others accountable to theirs. Solution Oriented. We work in fast-paced environments that require quick thinking and the ability to manage many things at once. When problems arise, you identify the problem and offer thoughtful, achievable, and appropriate solutions. Ambitious and Goal Oriented. You seek to continually push yourself by constantly learning, improving, and growing as a member of this team. You set goals for yourself and your career and you are able to receive feedback-both positive and constructive criticism-and you seek out and take advantage of educational and training opportunities in order to succeed, grow, and develop those goals. An Ambassador of Sustainable Restaurant Group. You recognize that you are part of a community and as such, you behave in a way that is representative of that community and its values when you're outside of it. You bring the culture of respect with you out into the world and you consistently demonstrate inward and outward hospitality even when you're not at work. You lead by example, and you share our values and mission with others Requirements:

Full-time Description Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Discover exceptional career opportunities with our current Executive Chef positions in Portland, OR. Become a valued member of our passionate team and embark on a fulfilling culinary journey with us. Apply today to be our Executive Chef in NE Portland, Located at 1409 NE Alberta St, Portland, OR 97211 ************************************ **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: Annual salary: $71K - $75K, determined on experience + 10% bonus potential Quarterly Bonus Potential Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, up to 3 weeks accrued vacation years 1 - 5! 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: Ensuring a culture of positively and accountability Executing operational excellence in food quality, service, and guest experience Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec Hiring, training, and developing employees Ability to regularly exercise of independent judgment and discretion Ability to handle sensitive, confidential information discreetly and professionally Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen Minimum of 5 years related culinary experience and/or training Sushi experience preferred We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e.; sweet and bitter flavors. Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department at ********************************************.

The Executive Sous Chef position reports directly to the Executive Chef. The Executive Sous Chef is responsible for the daily operations of the production staff assigned to patient meal production AND the OHSU Hospital Café. The Executive Sous Chef is responsible for all areas covered by the Executive Chef when the Executive Chef is away from the department. Function/Duties of Position Production Management. OHSU Hospital Café: Assist in menu planning and preparation, coordinate daily food preparation and presentation for the café, and assist in planning and maintaining the published 4-week menu rotation. Patient meals: Assist in the planning, preparation, and coordination and development of high quality, nutritious patient meals conforming to all established dietary restrictions. Responsible for scheduling staff and assigning duties. Reconciles and makes adjustments in time keeping system for hourly paid employees and makes edits per union contract. Sanitation Responsible for enforcing Hazard Analysis and Critical Control Point food safety and sanitation program for the entire production staff of the OHSU kitchen.Ensure that all guidelines of the Infection Prevention and Control policies are followed at all times. Ensure that all cleaning and sanitation schedules are maintained and that the facility is in clean, sanitary condition at all times. Planning and Coordination. Responsible for working with the purchasing agent for the department to ensure adequate supplies and specialty food products are on hand at all times. Create, modify and scale recipes to produce weekly menu items; use the Chef - Tec and CYBORD recipe programs for all menu item and recipe maintenance. Conduct ongoing visual inspection of all food storage to ensure that food production is properly utilized and rotated. Attend weekly production meeting to review menu and production activities Other Duties as Assigned Required Qualifications Formal training through cooking school, professional culinary institute, or 2- or 4-year college degree program in hospitality or culinary arts. Five years demonstrated experience as a working chef with a strong emphasis in high volume food production. Certified Working Chef or higher (or ability for certification within six months of hire) Current county health department food handler's card. Current ServSafe certification. Job Related Knowledge, Skills and Abilities (Competencies): Must have the ability to communicate effectively both verbally and in writing with patients, visitors, employees and all levels of management. Must be skilled in time management, organizing workload and workflow production staff, assigning work, and controlling the end product. Must be able to control costs through planning and monitoring activities. Must have ability to provide outstanding guest service. Knowledge of, and personal skill in application of information management and personal computer applications. Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program. Must be able to perform the essential functions of the position with or without accommodation Preferred Qualifications High School Diploma; or Equivalent Additional Details Occasional evening work. Intermittent travel involved to local and national venues. Continuous work required in indoor office, café, or kitchen setting; frequent work required in indoor meeting rooms. Continuous exposure to noise, extreme temperature variance, toxic chemicals, chemical fumes and gases, and cleaning fluids from kitchen and café operations. Benefits: Healthcare Options - Covered 100% for full-time employees and 88% for dependents, and $25K of term life insurance provided at no cost to the employee Two separate above market pension plans to choose from Vacation- up to 200 hours per year depending on length of service Sick Leave- up to 96 hours per year 8 paid holidays per year Substantial Tri-met and C-Tran discounts Additional Programs including: Tuition Reimbursement and Employee Assistance Program (EAP) All are welcome Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at ************ or *************.

The Executive Sous Chef position reports directly to the Executive Chef. The Executive Sous Chef is responsible for the daily operations of the production staff assigned to patient meal production AND the OHSU Hospital Café. The Executive Sous Chef is responsible for all areas covered by the Executive Chef when the Executive Chef is away from the department. Function/Duties of Position Production Management. * OHSU Hospital Café: Assist in menu planning and preparation, coordinate daily food preparation and presentation for the café, and assist in planning and maintaining the published 4-week menu rotation. * Patient meals: Assist in the planning, preparation, and coordination and development of high quality, nutritious patient meals conforming to all established dietary restrictions. * Responsible for scheduling staff and assigning duties. Reconciles and makes adjustments in time keeping system for hourly paid employees and makes edits per union contract. Sanitation * Responsible for enforcing Hazard Analysis and Critical Control Point food safety and sanitation program for the entire production staff of the OHSU kitchen.Ensure that all guidelines of the Infection Prevention and Control policies are followed at all times. * Ensure that all cleaning and sanitation schedules are maintained and that the facility is in clean, sanitary condition at all times. Planning and Coordination. * Responsible for working with the purchasing agent for the department to ensure adequate supplies and specialty food products are on hand at all times. * Create, modify and scale recipes to produce weekly menu items; use the Chef - Tec and CYBORD recipe programs for all menu item and recipe maintenance. * Conduct ongoing visual inspection of all food storage to ensure that food production is properly utilized and rotated. * Attend weekly production meeting to review menu and production activities Other Duties as Assigned Required Qualifications * Formal training through cooking school, professional culinary institute, or 2- or 4-year college degree program in hospitality or culinary arts. * Five years demonstrated experience as a working chef with a strong emphasis in high volume food production. * Certified Working Chef or higher (or ability for certification within six months of hire) Current county health department food handler's card. Current ServSafe certification. Job Related Knowledge, Skills and Abilities (Competencies): * Must have the ability to communicate effectively both verbally and in writing with patients, visitors, employees and all levels of management. * Must be skilled in time management, organizing workload and workflow production staff, assigning work, and controlling the end product. * Must be able to control costs through planning and monitoring activities. * Must have ability to provide outstanding guest service. * Knowledge of, and personal skill in application of information management and personal computer applications. * Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program. * Must be able to perform the essential functions of the position with or without accommodation Preferred Qualifications * High School Diploma; or Equivalent Additional Details Occasional evening work. Intermittent travel involved to local and national venues. Continuous work required in indoor office, café, or kitchen setting; frequent work required in indoor meeting rooms. Continuous exposure to noise, extreme temperature variance, toxic chemicals, chemical fumes and gases, and cleaning fluids from kitchen and café operations. Benefits: * Healthcare Options - Covered 100% for full-time employees and 88% for dependents, and $25K of term life insurance provided at no cost to the employee * Two separate above market pension plans to choose from * Vacation- up to 200 hours per year depending on length of service * Sick Leave- up to 96 hours per year * 8 paid holidays per year * Substantial Tri-met and C-Tran discounts * Additional Programs including: Tuition Reimbursement and Employee Assistance Program (EAP) All are welcome Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at ************ or *************.

Benefits: Diverse, Inclusive, Welcoming Safe Space for Everyone Opportunities to Group Delicious Food We're Competitive Bonus based on performance Competitive salary Employee discounts Paid time off Position Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $65,000.00 - $75,000.00 per year Classic American Comfort Food with a NorthWest Flair Situated on the main floor of the Gordon Hotel, The Gordon Tavern is an oasis of Americana. The modern decor with rustic undertones, features natural wood accents and serves as the perfect backdrop to a rich and clever menu of classic American comfort food with a northwest flair.

Come be part of something more than just WORK. Come join our RAMILY! If you think you have what it takes to join our fun, fast paced and award winning team we would like to hear from you. The Ram is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award winning food and service. We treat our team like they own the place, because they do. If you are passionate and proud of what you do, come join us. Position Details: Chefs ensure that our guests receive the highest level of quality and consistency. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests a memorable experience that will set you and the Ram above all other restaurants and breweries. Managers are responsible for every detail from hiring, training, production, service and accounting. We need great candidates to who live these principles every day and will lead their team to success. Compensation and Benefits: • Competitive salary and bonus program - Based off of experience and performance • Free shift meal • Comprehensive Leadership Training Program • Essentially unlimited growth and advancement opportunities • Competitive Insurance offerings including Medical, Dental, Life and AD&D • Generous yearly vacation allowance once qualified Requirements • One year leadership, managerial or related experience • Positive attitude • Food and beer knowledge or the ability to become an expert • Excellent verbal communication and personal skills • Basic math skills • Ability and stamina to spend an extended amount of time on your feet • Working as a team a must • A passion to serve both guests and our team

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Leading all meal preparation for both guests and crew onboard. Executing regionally inspired menus using fresh, local ingredients. Coaching and managing a galley team of 6-10 in a hands-on environment. Ensuring kitchen operations meet FDA, sanitation, and safety standards. Overseeing food inventory, portion control, and waste reduction. Adapting quickly to last-minute changes while maintaining a calm, can-do approach. Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. ServSafe Manager Certification strongly preferred. Strong leadership, communication, and training abilities. Proven knowledge of FDA food safety standards and kitchen best practices. Ability to manage multiple priorities under pressure. A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Able to work 14 hours per day, 7 days a week while onboard. Must pass a pre-employment drug test and background check. TWIC (Transportation Worker Identification Credential) required. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Jobs sites across the nation*

Job Description Salary: $78000-$85000 Other Forms of Compensation: Pay Grade: 11 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare 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 Healthcare maintains a drug-free workplace. Req ID: 1472480 Morrison Healthcare MELANIE ATKINS [[req_classification]]

**Housing and Food Services (HFS) has an outstanding opportunity for a Chef de Cuisine to join their team.** Housing & Food Services (HFS) supports over 10,000 student residents and operates 40+ dining locations on campus. With a team of over 1,200 staff and students, HFS is dedicated to enhancing student life through teamwork and excellent service. **PURPOSE** Manages the day-to-day culinary operations and is responsible for culinary performance and leadership of staff of assigned unit. **RESPONSIBILITIES** **Leadership - 20%** + Develops and maintains positive and professional relationships with students. Provides outstanding customer service and ensure specialty diets and other nutritional needs are met. + Develops and maintains positive and professional relationships with guests and department colleagues. + Develops and maintains positive and professional relationships with culinary and front-line service staff through two-way communication, timely feedback, collaboration and consistent visibility in the kitchens and work units. + Leads weekly culinary planning and/or production meetings, tastings, and other meetings with staff. + Monitors performance in unit safety, cash handling, customer service and food safety as assigned. + Identifies and utilizes multiple venues for soliciting customer feedback and responding to complaints, questions, and special requests. + Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems. + Effective presentation skills that demonstrate preparation, research and delivery are scaled for small, large, and diverse groups. **Operations and Customer Service - 20%** + Directs staff on dining operation policies and procedures. + Maintains proper controls over resources, including cash, inventory, and labor. + Manages the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, distribution, production, and sale. + Monitors attendance and adjusts staffing to meet daily production needs. + Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste. + Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards. + Identifies and corrects unsafe conditions, such as, poor equipment or work habits that might lead to an accident. + Utilizes the Online Accident Reporting System (OARS) for every work accident and injury, notifying appropriate authorities and personnel. + Works with students and student groups in planning special events. **Fiscal Management - 10%** + Monitors performance of products, services and programs and collaborates with vendors to make adjustments as necessary to meet established sales and service goals. + Contributes to the unit's business plan and budget in collaboration with Food Services leadership. + Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. + Identifies probable causes for budget variances or financial discrepancies and contributes to implementation of corrective action. + Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving, and counting inventory. **Culinary Focus and Results - 20%** + Develops menus, product consistency, and costs out recipes in collaboration with the campus executive chef and the Administrator. + Collaborates with the executive chef, onsite management team and Dining Administrator in the development of menus and services. + Trains staff in food preparation, production, and display. + Designs and implements quality control measures to ensure consistent taste, presentation, and food safety. + Ensures that displays and presentations of prepared food, deli items, meat and seafood are attractive and designed to encourage sales, including appropriate labels and signage. + Monitors performance indicators for production, quality, and service. Intervenes when necessary to ensure goals are met. + Develops and implements new concepts and products that align with customer needs, as well as the promotion of campus and HFS activities and events. + Keeps up with dining trends and communicates new ideas to the leadership team. + Provides product information for newsletters, promotions, and customer inquiries through the Communication & Marketing department. **Supervision - 20%** + Interviews and selects staff, and ensures staff are on-boarded at the work unit and attend required HFS and UW-required training. + Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures. + Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. + Engages when necessary in performance management of employees within the organization. + Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. + Supervises culinary staff. **CBORD - 10%** + Under the general direction of the Campus Executive Chef, supports the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy. + Supports the recipe input and validation process for CBORD FSS. Writes recipes for input following established process, answer clarifying questions for Dining Systems team, and performs or facilitates production testing for accuracy. + Performs periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu, recipe, and pricing changes. Works with Dining Systems team to make updates to system data. + Reviews current system data and reports to inform decisions on vendor and product selection. + Runs and/or reviews system reports to analyze KPIs related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices. **IMPACT TO THE UNIVERSITY** The dining facility provides a high-quality dining experience for the residential students and greater campus communities. **POSITION COMPLEXITIES** + Maintains a regular, full-time onsite work presence. + Depending on assignment, may travel to different sites on the Seattle Campus. + Adapts to a variety of working conditions and venues: + Use a variety of tools and work methods since menus, equipment and staffing differ depending on the location, including operating equipment and lifting of up to 25 pounds. + Maintain a daily presence in the office to perform administrative work, meet with employees, and to address any operational issues that arise in the front or back of the house. + Maintain a daily presence in the production and service areas to provide training, test recipes, observe and interrupt unsafe food and occupational health practices. + Daily use of a computer workstation or laptop to review/approve transactions, correspond via email, and participate in virtual meetings and training. + Complies with essential staff designation that requires onsite presence during inclement weather and suspended operations to ensure consistent food service to our residents. + Participates in special events that occur during events and weekends to support the Department and the University. **REPORTS TO** Residential Dining General Manager **MINIMUM REQUIREMENTS** -Bachelor's degree in hospitality or related. Experience and references must demonstrate: -Two years of sous chef-level management experience in culinary operations. + Leadership experience working within a high-volume seated restaurant, hotel, or university dining venue. + Effective execution of cook to order menu items in a restaurant setting. + Effective expediting on the kitchen and service sides of a restaurant. + Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation. + Effective training and leadership of staff. + Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation. + Effective interpersonal, organizational, analytical, communication and critical thinking skills. + Effective supervision of staff, including training, giving constructive feedback, and addressing performance through progressive, corrective action. + Proficiency with Microsoft Office (such as Word, Excel, Outlook, PowerPoint, Project). Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration. **DESIRED QUALIFICATIONS** - Success working in a contemporary college/university dining environment. - Possession of a valid Washington Driver's License to drive UW vehicles. - Certification by a recognized culinary institution **CONDITIONS OF EMPLOYMENT** + A satisfactory outcome from the employment reference check processes and education verification. + Possession of a Washington State Food Handler's Card. + ServSafe certification within three months of hire and maintenance of certification thereafter. + Maintenance of a valid Washington State Driver's License to drive UW vehicles. **Compensation, Benefits and Position Details** **Pay Range Minimum:** $84,000.00 annual **Pay Range Maximum:** $84,000.00 annual **Other Compensation:** - **Benefits:** For information about benefits for this position, visit ****************************************************** **Shift:** First Shift (United States of America) **Temporary or Regular?** This is a regular position **FTE (Full-Time Equivalent):** 100.00% **Union/Bargaining Unit:** Not Applicable **About the UW** Working at the University of Washington provides a unique opportunity to change lives - on our campuses, in our state and around the world. UW employees bring their boundless energy, creative problem-solving skills and dedication to building stronger minds and a healthier world. In return, they enjoy outstanding benefits, opportunities for professional growth and the chance to work in an environment known for its diversity, intellectual excitement, artistic pursuits and natural beauty. **Our Commitment** The University of Washington is committed to fostering an inclusive, respectful and welcoming community for all. As an equal opportunity employer, the University considers applicants for employment without regard to race, color, creed, religion, national origin, citizenship, sex, pregnancy, age, marital status, sexual orientation, gender identity or expression, genetic information, disability, or veteran status consistent with UW Executive Order No. 81 (*********************************************************************************************************************** . To request disability accommodation in the application process, contact the Disability Services Office at ************ or ********** . Applicants considered for this position will be required to disclose if they are the subject of any substantiated findings or current investigations related to sexual misconduct at their current employment and past employment. Disclosure is required under Washington state law (********************************************************* . University of Washington is an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to, among other things, race, religion, color, national origin, sexual orientation, gender identity, sex, age, protected veteran or disabled status, or genetic information.

Trios Health Job Title: Chef Job Type: PRN (as needed) Wage Range: 17.40-26.37 Reports to: Director - Environmental FLSA: Non-exempt Who We Are: People are our passion and purpose. Come work where you are appreciated for who you are not just what you can do. Trios Health, anchored by Trios Southridge Hospital, offers a lifetime of care across a broad spectrum of healthcare specialties and services. In fact, we've built what has become one of Eastern Washington's largest multi-specialty medical groups. Where We Are: Positioned in the heart of Washington wine and agriculture country, the Tri-Cities area is known for a plethora of sunshine and four predominantly mild seasons. The three major rivers, multiple nearby mountain ranges, and beautiful sun-soaked valleys offer endless natural beauty and year-round outdoor recreational opportunities. Why Choose Us: Health (Medical, Dental, Vision) and 401K Benefits for full-time employees Competitive Paid Time Off Employee Assistance Program - mental, physical, and financial wellness assistance Tuition Reimbursement/Assistance for qualified applicants Professional Development and Growth Opportunities And much more… Position Summary: A Chef, under the direct supervision of the Food & Nutrition Supervisor, will prepare, season and cook food for hospital patients, staff, visitors and catered events as well as other related tasks. Minimum Qualifications: Minimum Education High school diploma or equivalent preferred Required Skills Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action. Licenses/Certification Food Worker's Card Required Minimum Work Experience Minimum of 2-years related experience is required. Essential Functions Areas of Focus Patient Services Retail/Catering production and service Catering/Prep production and service Core Responsibilities Able to read, write and speak English. Understands moderately complex culinary terminology. Foods are cooked according to sanitation and safety regulations. Documents requiring temperature taking are filled out appropriately on a daily basis. Accepts 100% responsibility of quality of products prepared/served. Demonstrates excellent customer service skills on a daily basis. Is knowledgeable of the daily specials and items offered in the café and for room service. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Food Safety and Sanitation Properly handles the flow of food utilizing proper sanitation and safety requirements through each stage of the flow of food: receiving, storage, rotation, labeling, preparation, cooking, cooling/reheating and holding/serving. Stocks, maintains and produces sufficient levels of food products at line stations to assure a smooth service period. Maintains work area in a clean, neat and organized manner using proper sanitation methods. Completes daily, weekly, and monthly cleaning schedule, as well as additional cleaning tasks within reason as assigned by management. Practices according to appropriate safety regulations at all times. Dessert and Bakery Preps, bakes and presents desserts as assigned. Bakery items are attractive, good tasting and marketed appropriately. Taste panels, recipe testing, etc. Regulatory and Menu Planning Maintains regulatory requirements. Shall perform the following: Completes/reviews daily Catering schedule. Adapts as needed to last minute Catering changes. Completes daily prep schedule. Assists with planning menus for Catering, patient menus, and retail offerings. Regularly provides and shares with management, innovative menu ideas and recipes to incorporate into menus. Meal Preparation and Timing Prepares patient and customer foods to the appropriate serving temperature meeting deadlines for patient services, café services, and catering documenting related temperatures appropriately. Maintains appropriate quantities of hot foods during meal times. Prepares specials and assigned foods in a timely manner daily. Preps for following day and weekends setting up next shift for success. Assists other areas as needed. Administrative and Operational Support Maintains recipe files as instructed per management. Regularly provides and shares with management innovative ideas to promote efficiency and LEAN processes throughout departmental operations. Assists with ordering, receiving, and storage as needed. Patient-Focused Meal Service Prepares food to Patient menu accurately and served attractively using garnishes. Maintains proper portion control. Has comprehensive understanding of modified diets. Follows age specific guidelines. Efficiency and Team Contribution Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Management or Dietitian as needed. Follows daily work flow processes. Trains other Food & Nutrition workers as needed. Other Duties Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned with a positive can-do attitude. EEOC Statement: Trios Health is committed to providing Equal Employment Opportunities for all applicants and employees and complies with all applicable laws prohibiting discrimination against any employee or applicant for employment because of color, race, sex, age, religion, national origin, disability, genetic information, gender identity, sexual orientation, veterans' status or any other basis protected by applicable federal, state or local law.

About Aeon Senior Living: Aeon Senior Living in Sammamish offers seniors a state-of-the-art community with beautiful natural surroundings. Our residents enjoy expansive outdoor spaces, light-filled residences with high-ceiling living room, and breathtaking views of the serene environment. In addition to the peaceful setting, we provide gourmet cuisine, engaging activities, and a robust wellness program designed to enhance well-being. With a focus on holistic care and a vibrant, supportive community, Aeon Senior Living is a place where residents can thrive, surrounded by the tranquility of Sammamishs lush landscapes. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets. Schedule: 10AM - 6PM, Tuesday to Saturday Private Chef Job Description Purpose: The Cook provides full-scope, hands-on production cooking in the Culinary Services Department. Responsible for always maintaining superior quality service and cleanliness, utilizing appropriate food handling and preparation techniques, and safe and sanitary practices. RESPONSIBLE TO: Director of Resident Care Services Minimum Eligibility Requirements: Minimum of 2 years applicable food service experience Must have previous line cook experience in hotel/restaurant or senior living settings. Culinary Training Certification or Degree in Culinary Arts Preferred Must have a strong commitment to customer service and desire to exceed customer expectations. Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Must meet all health-related and food handling requirements pertaining to local and state regulatory agencies. Must maintain current CPR/First Aid credentials Must maintain current Food Handlers credentials Must maintain annual Continuing Education Credits Must have experience with menu presentation, food preparation, production, food delivery systems, and utility Knowledge in all areas of the local Health Department, OSHA, and other regulatory agencies relevant to culinary services Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation. Willingness to be available for any/all emergencies regarding the community Is able to prepare and understand techniques required to cook all items on the menu as instructed. Subject to pre-employment screening including physical, TB testing and criminal background check. Essential Functions: Food Preparation May be responsible for grocery procurement and shopping Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure Follows recipes as instructed and follows proper procedures to cook all foods to Signature Dining standards Ensures that all foods are prepared within allotted Signature Dining standards, while maintaining freshness and appropriate temperatures Ensures that all foods are attractively presented as per Signature Dining standards Exhibit cooking standards of speed, accuracy, and efficiency Responsible for proper food storage including covering, labeling, and dating all items, and placing in appropriate location of food storage areas. Ensures safe food handling technique at all times. Completes meal production records in an accurate and timely manner. Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs Host Responsible for seating residents, families, and guests Greets all residents, families, and guests immediately upon arrival working with the full dining service team to ensure all residents receive the full Signature Dining experience Responsible for creating an inclusive environment working with the full dining service team to ensure Signature Dining standards are met or exceeded. Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance Meal Service Attends pre-meal meetings to become familiar with menu items being served. Assists in seating of residents in assigned section of dining room. Greets all residents immediately upon being seated, working with the full dining service team to ensure all residents receive the full Signature Dining experience Notes and reports to Supervisor all residents from assigned section that missed the meal Maintains accurate records of meals served to residents and guests in assigned section and submits to Supervisor, or accurately enters information into system Reports immediately to Supervisor any unusual occurrences or changes in resident behavior or eating habits occurring in assigned section. Serves meals in accordance with proper serving techniques and ensures that food is presented in an attractive manner. Assists with other dining room duties such as restocking condiments, filling salt and pepper shakers, folding napkins, etc., as assigned by Supervisor. Dining Room Cleaning Assists with cleaning, organizing, and maintaining all service areas in assigned section. Ensures that tables, chairs, and carpet in assigned section are cleaned after each meal and prepared for the next meal in a timely manner. Assists with other cleaning duties as assigned. Kitchen Cleaning Responsible for cleaning and sanitizing their work areas and equipment before and after each use. Ensures that all kitchen surfaces including floors, counters, sinks, cabinets, and walk-in freezer and refrigerator remain clean and sanitary during assigned shift. Completes deep cleaning procedures according to deep cleaning schedule and as assigned Other Attends all required team member meetings and in-service training sessions. Upholds Residents Rights as defined by state regulations and by Company policy, at all times. Supports and upholds all other Company policies, and the service philosophy. Reliable and predictable attendance Ability to assist with resident care and provide support during emergency situations. Other duties as assigned. Working Conditions Must be able to work full-time or part-time as agreed upon, on assigned shift, including weekend and holiday rotations Physical/Sensory Requirements Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment Lifts and carries up to 50 lbs. with assistance occasionally Pushes and pulls up to 50 lbs. with assistance occasionally Climbs, reaches, bends and twists occasionally Reaches, bends and twists occasionally Sits, stands, and walks frequently Medium work exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation Must be able to see well enough to write and read, and to visually interact with residents, families, and staff. Must be able to speak and hear well enough to verbally interact with residents, families, and staff. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity No Late Nights! Grow your career with Brookdale! Our Cooks have the option to explore exciting opportunities for advancement in positions such as Sous Chefs and Managers of Dining Services. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Ensures proper preparation, portioning and serving of food according to standardized recipes and menus. You will use your prior experience with cutting tools, cookware and bakeware, combined with your knowledge of cooking procedures and methods of grilling, baking and boiling as a critical part of your role. Adheres to all sanitation and food safety standards. Maintains a clean kitchen. Prepares food in a timely manner at specified meal times Brookdale is an equal opportunity employer and a drug-free workplace.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity No Late Nights! Grow your career with Brookdale! Our Cooks have the option to explore exciting opportunities for advancement in positions such as Sous Chefs and Managers of Dining Services. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility * Medical, Dental, Vision insurance * 401(k) * Associate assistance program * Employee discounts * Referral program * Early access to earned wages for hourly associates (outside of CA) * Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility * Paid Time Off * Paid holidays * Company provided life insurance * Adoption benefit * Disability (short and long term) * Flexible Spending Accounts * Health Savings Account * Optional life and dependent life insurance * Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan * Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. * Ensures proper preparation, portioning and serving of food according to standardized recipes and menus. You will use your prior experience with cutting tools, cookware and bakeware, combined with your knowledge of cooking procedures and methods of grilling, baking and boiling as a critical part of your role. * Adheres to all sanitation and food safety standards. Maintains a clean kitchen. * Prepares food in a timely manner at specified meal times Brookdale is an equal opportunity employer and a drug-free workplace.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.