Executive chef jobs in Kentucky

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $68,000-$78,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 9, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 3-5 years kitchen management experience in a full service events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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

Job Description Executive Chef StoryPoint Of Walton The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SPIND

Job Details Kentucky - Delta Delta Delta - Lexington, KY Kentucky - Alpha Delta Pi - Lexington, KY $27.00 - $30.00 HourlyEXECUTIVE CHEF 2- University of Kentucky Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with other. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

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

The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Work Requirements Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration. Develop daily specials with a focus on involvement and input from other chefs. Recognizes superior quality products, presentations and flavor. Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Provide guidance to sous chefs on daily record lists and monthly self-audits. Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls. Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff. Coordinates banquet production with Banquet Chef. Helps the Executive Chef research and test new food products in conjunction with Company initiatives. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Create a team environment that works harmoniously and professionally. Demonstrate new cooking techniques and equipment to staff. Encourage and build mutual trust, respect, and cooperation among team members. Must be able to work a flexible schedule including weekends. Ensure a high standard of food quality, taste, presentation and sanitation. Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation. All other duties as required. Qualifications Culinary Degree or equivalent experience. 5+ Years of culinary experience in hotel or equivalent setting. 3+ Years management or supervisory experience. Knowledge of proper food handling and safety procedures. Ability to prepare food according to the hotel standard and guest expectations. Ability to multitask and accomplish a heavy work load in a timely manner while under pressure. Skilled at managing a team and training line staff to cook properly and follow standards. Ability to adhere to and enforce company policies and procedures.

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city's rich history and authentic character, the Omni Louisville transforms one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the city's heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel's Speakeasy and bowling alley. Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers' coffee, baked bread, and smoked barbeque. Job Description The Executive Chef at Bob's Steak & Chop House is responsible for the ensuring efficent kitchen operations and minimizing cost in execution of operations, as well as following company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. The Executive Chef is to advise the General Manager on all matters relating to the kitchen area. Responsibilities To assist the General Manager in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the General Manager, adhere to all Bob's Steak & Chop House Standard Recipes and design the daily features in conjunction with the Bob's standards, including design, creating suitable dishes and passing standards recipes to the General Manager for costing. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the Director of Purchasing and Cost Controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitors food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. To interview/recruit suitable staff for the operation, in conjunction with Associate Services To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out! Be aware of state legislation in employment and industrial relations. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Qualifications Candidate is preferred to have at least 4 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests Candidate must be creative and up to speed on new concepts and food trends. Must have basic mathematical skills and be able to create and understand financial reports. Ensure that all health standards are consistently maintained Ensure all safety and security policies and procedures are followed Excellent written and verbal communication skills Ability to multi-task and work in fast paced environment Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards Must be proficient with computers. Experience managing payroll and schedules required. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Serve Safe certified food manager. Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commericial equipment, etc) and taste/smell.

Come Join the Stoney River Culinary Team! We focus on providing high quality food, outstanding professional service, and an attractive ambiance. We are committed to providing a quality experience to our Guests through flavorful contemporary American cuisine using fresh ingredients made from-scratch daily in each of our restaurants: J. Alexander's, and Stoney River Steakhouse and Grill. Our vision for food, service, and ambiance is accomplished through the efforts of great people - people who possess an unwavering resolve to produce the highest quality food at a level of service that exceeds all others. Training: Our managers complete a 10-week training program. You will participate in a hands-on rotational training program, giving you experience working with our first-class culinary and service professionals. The training is intense, and the education is invaluable! Job Description: A Stoney River leader must have thorough knowledge of food service and execution. The Executive Chef is responsible for overseeing the entire operations of the kitchen. This includes providing leadership to the kitchen staff to ensure food is exceptionally and accurately prepared. The Executive Chef must control inventory, order supplies and comply with health regulations. They oversee the daily operations of the restaurant's kitchen, manage staff, coordinate food orders, maintain safety and cleanliness and manage inventory. Additionally, the Executive Chef plays a significant role in driving revenue growth and maintaining a supportive, productive work environment. Why Choose Us: Comprehensive benefits including health, dental and vision insurance, paid time off, and 401K eligibility after 90 days with a company match. Opportunities for Upward Growth Competitive Compensation Qualifications: Preferred candidates will have “from scratch” cooking experience in high volume and fast paced kitchens that focus on execution and plate presentation. A bachelor's degree or culinary degree is preferred, but not required.

Job Description Headquartered in Chicago, IL, Puttshack USA opened its first location in 2021 as an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. The Puttshack experience is really all about having fun - and doing something fun - together. Working at Puttshack: At Puttshack, we take fun to the next level. We're a fast-growing team of talented, hands-on go-getters who take pride in the work we do - and have a blast doing it. If you're a mover and shaker who sets the bar high and loves the thrill of building something amazing, you'll fit right in. We're always on the lookout for the best people to join our growth journey. We are creative thinkers and even better do-ers; so if you're inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Our Purpose is to bring everyone in to play. Puttshack has the power to bring together people of all generations- the experience is inclusive, accessible, and an all-around great time. We are always looking for ways to bring a sense of belonging to our associates and guests alike. Our Vision is to be the universal answer to the question, “Where should we get together?” With more than a dozen venues (and counting!), we have ambitious growth goals for our organization and are looking to bring the fun to even more cities soon. Our Mission is to create lasting memories for people of all generations through a shared, world-class entertainment experience. With our tech-infused minigolf, globally inspired food and beverage, and overall dynamic atmosphere, there's something for everyone to love when they enter our venues. Position Summary: Reporting into the Director of Operations (General Manager), The Executive Chef is responsible for managing all aspects of culinary operations in a fast-paced, high-volume scratch kitchen, driving the culinary execution of our uniquely inspired menu. From preparation and execution of the menu to assurance of guest satisfaction, the Executive Chef will oversee and coordinate the kitchen team to provide excellent operations in all facets of the business: hospitality, food quality, staff management, environment, and profitability. Position Responsibilities may include, but not limited to: 1. Operational Leadership: Manage day-to-day operations of the venue by following food quality standards, solving cost and inventory issues, and effectively managing labor. Responsible for managing food cost, inventory and ordering of food and kitchen; accountable to all cost, labor, and expense goals as outlined in venue's operating budget. Uphold all policies and procedures focused on product quality: daily line checks, prep and par level control, regular food audits, and 100% commitment to safe and sanitary operations. Lead company-directed menu and system rollouts and kitchen initiatives. Execute planned corporate menus, including seasonal menu changes and private event menus Ensure collaboration between kitchen and front of house operations to ensure seamless service Other duties as assigned 2. Team Development and Management: Responsible for recruitment, interviewing, hiring, onboarding and successful training of all kitchen associates within the venue. Focus on team member/associate development and cross training to ensure maximum operational efficiency and career growth. Conducts/leads pre-shift meetings to provide daily focus and provide continuous coaching and direction to hourly staff Introduce and manage the implementation of kitchen training materials to the team 3. Guest Experience: Champion the Puttshack brand by ensuring a consistent and exceptional guest experience Show attention to detail to ensure quality of food and presentation is up to Puttshack standards 4. Compliance and Safety: Maintain a safe, secure and healthy work environment and food safety Focus on and maintenance of excellent kitchen facilities: equipment cleanliness and preventative maintenance, timely repair and resolution of any facilities related issues, and staff education on all kitchen facilities maintenance and cleanliness responsibilities. Ensure proper safety protocols to minimize risk and ensure a safe environment for guests and associates. Required Skills and Experience: Minimum of 5 years of experience as a culinary manager leading a team in a full-service restaurant; experience within a high-volume food & beverage, hospitality, and/or social entertainment venue Be collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationship Results driven; ability to lead/coach team to achieve business objectives/goals • Strong communication skills with the ability to resolve conflict and provide direction to your teams Demonstrates financial acumen, strong understanding of culinary operations & safety Tech savvy and willingness to learn new systems and tools Flexible availability to work evenings, weekends, and holidays Preferred Skills and Experience: Culinary Degree preferred Physical Requirements: Frequent walking, bending and occasional lifting, up to 40 lbs. will be required. Must be able to stand for long periods of time up to 10 hours. The noise level in the work environment is typically moderate to high. The physical demands described above are representative of those that must be met by an associate to successfully perform the essential functions and responsibilities of this job. Benefits: We have a guest service mindset and treat our associates the same way, offering our full-time associates: Health/dental/vision coverage 401(k) matching Life Insurance Disability Insurance PTO Associate discounts (FREE mini golf!) …and more! Other rewards may include tips, discretionary bonuses, etc. Benefits eligibility and offerings may vary by location or position. Some of the above benefits are immediately available to our part-time or variable time associates, whereas others become available after completing initial employment periods. Please consult with the hiring team for more details. Puttshack USA is proud to be an Equal Opportunity Employer. All applicants will be considered without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Work Requirements * Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration. * Develop daily specials with a focus on involvement and input from other chefs. * Recognizes superior quality products, presentations and flavor. * Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control. * Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Provide guidance to sous chefs on daily record lists and monthly self-audits. * Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls. * Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff. * Coordinates banquet production with Banquet Chef. * Helps the Executive Chef research and test new food products in conjunction with Company initiatives. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. * Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. * Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Create a team environment that works harmoniously and professionally. * Demonstrate new cooking techniques and equipment to staff. * Encourage and build mutual trust, respect, and cooperation among team members. * Must be able to work a flexible schedule including weekends. * Ensure a high standard of food quality, taste, presentation and sanitation. * Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation. * All other duties as required. Qualifications * Culinary Degree or equivalent experience. * 5+ Years of culinary experience in hotel or equivalent setting. * 3+ Years management or supervisory experience. * Knowledge of proper food handling and safety procedures. * Ability to prepare food according to the hotel standard and guest expectations. * Ability to multitask and accomplish a heavy work load in a timely manner while under pressure. * Skilled at managing a team and training line staff to cook properly and follow standards. * Ability to adhere to and enforce company policies and procedures.

Set Sail on Your Culinary Journey 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, 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 2025 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. What You'll Do 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. Your daily impact will include: * 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. Ideal 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. Additional Requirements * 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. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

Role OverviewAre you a "foodie" looking for an opportunity to expand your culinary career? Work in an environment that appreciates your sense of ownership, mentorship and teamwork! Sodexo is seeking an Executive Chef 3 for Highlands Regional Medical Center located in Prestonsburg, KY. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being What You'll Doimplement and standardize all culinary systems and procedures for hospitalbe responsible for Food and Physical Safety and annual training for all hourly associates;manage, direct, and mentor frontline staff;create menus based on client needs;implement innovative and fresh ideas in retail, catering and patient services;be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring strong management skills and experience;menu planning experience and a strong understanding of current culinary trends;the ability to successfully lead, develop and train a team;creative and effective problem-solving and project management skills;proficient computer skills, highly organized, and detail-focused;a proven ability to set up processes, create efficiencies, and solve problems with little to no direction; Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

The Neighborhood of Somerset is seeking Cooks to join their team! The Cook reports directly to the Food and Beverage Director. Shift Details - Part Time/Nights Cook Mon-Fri ; Every other weekend required PURPOSE Cook The Cook is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Lead Cook or Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Cook Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Record Keeping/Resident Services Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Maintains and protects the confidentiality of resident information at all times Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart Responsible for the recording keeping and maintaining the following measures for service standards and regulatory compliance Manually records equipment temperatures Manually records refrigerator temperatures Manually records freezer temperatures Manually records cooking temperatures of the food Manually records holding temperatures of the food Manually records cooling temperatures of the food Manually records food production quantities Manually records taste evaluation sheets Rotates menus and production sheets Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Cook Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified PI8cffcb8a7c6f-31181-39240679

Community: The Grand Senior Living Fuel Your Passion for Culinary Excellence! At Civitas Senior Living, we celebrate the art of food and the joy of serving others. We empower culinary leaders to make a difference, enhance lives, and create memorable dining experiences. If you thrive on innovation, leadership, and the pursuit of culinary excellence, we invite you to join our team as a Chef Manager or Director of Food and Beverage. Chef Manager / Director of Food and Beverage Job Profile: Culinary Leadership: Supervise, mentor, and guide all food and beverage employees, fostering a team environment. Quality Assurance: Ensure equipment maintenance, cleanliness, safety, and strict adherence to hygiene standards, food handling protocols, and all relevant regulations. Cost Management: Strategically manage food costs, budgetary constraints, and maintain meticulous inventory control. Talent Development: Conduct interviews, recommend hires, orient new staff, and provide continuous training and development. Scheduling Expertise: Utilize discretion in scheduling, rescheduling staff, and tracking attendance, ensuring optimal staffing levels. Compliance and Communication: Enforce policies, procedures, and effectively carry out disciplinary action where needed. Menu Planning & Innovation: Collaboratively design community and individual resident menus, including meals for special events, considering nutritional guidelines and residents' preferences. Other duties as assigned, including culinary innovation and community engagement. Chef Manager / Director of Food and Beverage Job Requirements: Culinary Expertise: 2+ years of relevant work experience, culinary arts background preferred. Leadership Skills: At least one-year supervisory experience, 2+ preferred in a food service management role. Regulatory Compliance: Knowledge of DHSR Dietary regulations and state-required Food Service Orientation Manual completion. Compassionate Care: Must have empathy and a genuine desire to work with and elevate the culinary experience for the elderly. Benefits of Cooking Up a Career at Civitas Senior Living community: Competitive Compensation Package: Full Health, Dental, Vision, Life, AD&D, Retirement Plan, Paid Time Off, & More! Professional Growth: Career Advancement & Development Opportunities, including culinary creativity. Team Perks: Employee Referral Incentives and Consistent Schedule with Flexible Time-Off Options. Did you know? Civitas Senior Living is a Certified™ Great Place to Work! Join our culinary family, where 90% of our employees find purpose and passion in their work. Our Culinary Mission Statement: Passionate Culinary Service. Passionate Cleanliness. Passionate Care. As a condition of employment at a Civitas Senior Living community, all new hires will be asked to complete a screening process as required by state regulations. All offers of employment are contingent upon the successful completion of this process. Residency within the State that this Community/Location operates in is a condition of employment.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $68,000-$78,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 9, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 3-5 years kitchen management experience in a full service events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Work Requirements Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration. Develop daily specials with a focus on involvement and input from other chefs. Recognizes superior quality products, presentations and flavor. Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Provide guidance to sous chefs on daily record lists and monthly self-audits. Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls. Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff. Coordinates banquet production with Banquet Chef. Helps the Executive Chef research and test new food products in conjunction with Company initiatives. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Create a team environment that works harmoniously and professionally. Demonstrate new cooking techniques and equipment to staff. Encourage and build mutual trust, respect, and cooperation among team members. Must be able to work a flexible schedule including weekends. Ensure a high standard of food quality, taste, presentation and sanitation. Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation. All other duties as required. Qualifications Culinary Degree or equivalent experience. 5+ Years of culinary experience in hotel or equivalent setting. 3+ Years management or supervisory experience. Knowledge of proper food handling and safety procedures. Ability to prepare food according to the hotel standard and guest expectations. Ability to multitask and accomplish a heavy work load in a timely manner while under pressure. Skilled at managing a team and training line staff to cook properly and follow standards. Ability to adhere to and enforce company policies and procedures.

Job Description Executive Chef StoryPoint Prospect The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP2

Role OverviewLet your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 3 for Hazard Regional Medical Center located in Hazard, KY. The Executive Chef will be a dynamic team player with a strong background in managing frontline staff and developing teams in a culinary environment. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being What You'll Doimplement and standardize all culinary systems and procedures for hospitalbe responsible for Food and Physical Safety and annual training for all hourly associatesmanage, direct, and mentor frontline staffprocurement and purchasingcreate menus based on client needsimplement innovative and fresh ideas in retail, catering and patient servicescreate interpersonal relationships with clients What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background in a high-volume environmentstrong management skills and experiencemenu planning experience and a strong understanding of current culinary trendsthe ability to multitask and proven effectiveness in a high-standards driven environmentthe ability to successfully lead, develop and train a teamability to handle change and maintain professionalism in changing environmentscreative and effective problem-solving and project management skillsproficient computer skills, highly organized, and detail-focuseda proven ability to set up processes, create efficiencies, and solve problems with little to no direction Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city's rich history and authentic character, the Omni Louisville transforms one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the city's heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel's Speakeasy and bowling alley. Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers' coffee, baked bread, and smoked barbeque. Job Description To provide and maintain high quality standards and procedures in preparing and serving all banquet food. We're proud to offer a wide range of benefits designed to support the health, financial security, and overall well-being of our team members, including: Comprehensive medical, dental, and vision insurance options Paid time off to rest, recharge, and spend time on what matters most 401(K) with company matching, plus access to Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA) Voluntary benefits such as life and AD&D insurance, critical illness and accident coverage, hospital indemnity, legal services, identity theft protection, telemedicine, pet insurance, and whole life coverage You'll also enjoy perks like: Discounts on dining, spa treatments, retail purchases, and hotel stays at other Omni locations A fitness incentive program to help you stay active and healthy Access to confidential support services through our Employee Assistance Program (EAP) At Omni, we're committed to creating a workplace where you feel supported, appreciated, and set up for success-both in and outside of work. We're proud to offer a wide range of benefits designed to support the health, financial security, and overall well-being of our team members, including: Comprehensive medical, dental, and vision insurance options Paid time off to rest, recharge, and spend time on what matters most 401(K) with company matching, plus access to Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA) Voluntary benefits such as life and AD&D insurance, critical illness and accident coverage, hospital indemnity, legal services, identity theft protection, telemedicine, pet insurance, and whole life coverage You'll also enjoy perks like: Discounts on dining, spa treatments, retail purchases, and hotel stays at other Omni locations A fitness incentive program to help you stay active and healthy Access to confidential support services through our Employee Assistance Program (EAP) At Omni, we're committed to creating a workplace where you feel supported, appreciated, and set up for success-both in and outside of work. Responsibilities Coordination of all banquet hot and cold foods. Banquet Chef must work along with Garde Manger to ensure quality meets specs and guarantees. Banquet Chef will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available. Attends daily BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to Chef and Garde Manger and Bakeshop. Works one to two days ahead of operation to ensure product delivery is on time and to ensure anyone covering has what they need to operate. Responsible for overall banquet food operation to ensure quality and quantity. Chef should have a good working relationship with Banquet Managers and Captains and should be in direct communication constantly to ensure counts are proper. Assists in the lowering of food cost and waste. Responsible for the return of food. Communicates with the Executive Steward on all banquet equipment needed to perform a banquet. Work with the Executive Chef and Executive Sous Chef on all cost control, payroll and menu planning that the Banquet Chef is responsible for maintaining. Coordination with Executive Sous Chef, Executive Chef, and Garde Manger. Monthly training classes with immediate associates. Menu development. Other duties as assigned by management. Qualifications A minimum of 2 years of previous experience in the same or similar position within a full-service convention hotel preferred. Previous Culinary leadership experience required. Associates Degree or equivalent. Must be ServSafe Food Safety Certified. Must have Food Handler's Certificate Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.