Executive chef jobs in Lansing, MI

Role OverviewSodexoMAGIC is seeking an Executive Chef of Catering to lead catering culinary operations at Lansing Public Schools. In this role, you'll be the hands-on driving force behind exceptional catering food experiences-designing innovative menus and ensuring flawless execution for events of all sizes. From concept to plate, you'll oversee every culinary detail, guaranteeing top-tier quality and presentation that delights guests and elevates standards. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson and Sodexo. This strategic alliance enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. For almost 20 years, we have provided top-level food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges, universities and aviation lounges. What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecastingensure Sodexo Culinary standards including recipe compliance and food quality are implementedhave the ability and willingness to develop and motivate team members to embrace culinary innovationsensure food safety, sanitation and workplace safety standard compliancehave working knowledge of automated food inventory, ordering, production and management systems What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trendscatering experience, with strong attention to detail excellent leadership and communication skills with the ability to maintain the highest of culinary standardsstrong coaching and employee development skillshave a passion for food and innovation Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

TouchPoint Salary: Other Forms of Compensation: Reports to: Sr. Director of Food & Nutrition Schedule: Full time; must be able to work a mix of 1st and 2nd shift. More details are available upon interviewing. TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients. Job Summary As the Executive Chef, you will be responsible for overseeing kitchen operations at a hospital 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 uses 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 vital product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Follows 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: * Three to five years of progressive culinary/kitchen management experience * Associates degree in culinary arts or equivalent experience * Extensive catering experience a plus * High volume, catering, and complex foodservice operations experience * 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 * ServSafe certified Apply to TouchPoint today! TouchPoint is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Touchpoint are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid 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 for paid time off benefits information Applications are accepted on an ongoing basis. Touchpoint maintains a drugfree workplace. Req ID: 1468338 TouchPoint PASCHA A BELNAVIS [[req_classification]]

This SodexoMAGIC account is looking for an executive chef for our K12 district that services the city of Lansing Michigan public schools. Our distict reaches over 11,000 students, faculty and staff. We want to expand our culinary features to our students and continue to elevate our catering for district. The position requires hands on culinary experience, menu costing, menu planning, catering experience as well as presentation skills Ability to train production team and manage food costs are essential. What You'll Do 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 ensure food safety, sanitation and workplace safety standard compliance have working knowledge of automated food inventory, ordering, production and management systems What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends excellent leadership and communication skills with the ability to maintain the highest of culinary standards strong coaching and employee development skills have a passion for food and innovation Who We Are At 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 & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description Exceptional new position, perfect for an Executive Chef in Mid-Michigan. If you are an accomplished Executive Chef who would be interested in operating a fine-dining restaurant in the Lansing area, this may be an excellent fit for you. We are searching for a very experienced Executive Chef with high-volume experience in an upscale, scratch kitchen. Must be highly skilled in managing a very busy kitchen, and have proven success at leading a team of culinary professionals. Ideal candidates will have: Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school High-volume Executive Chef experience Expertise in ordering, inventory management, labor management, and scheduling Experience in menu development and menu costing Experience creating and managing the back of house budget Experience developing relationships with food suppliers Purchasing and price negotiating expertise Benefits: $70-$85K salary range, based on experience Bonus on monthly profits + holiday bonus Medical, dental, vision benefits PTO / Vacation Half off on dining at the restaurant, plus discounts on other restaurants in the restaurant group Click apply or email ******************** for consideration! Kevin Swanquist Executive Recruiter Harper Associates ******************** ****************** ************

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Chef Manager-Healthcare Location: Okemos, MI Schedule: Full time Salary: $55,000- $65,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the Regional Vice President and leads all culinary operations within a healthcare dining environment, delivering nutritious, high-quality meals that meet the dietary needs of residents, patients, and guests while creating an exceptional hospitality experience. This role manages both culinary and financial operations, ensuring service, production, and presentation standards are consistently met. The Chef Manager applies professional culinary techniques, maintains compliance with healthcare regulations and food safety standards, ensures proper dietary accommodations, and fosters a positive dining culture. In addition, the Chef Manager is responsible for building strong client relationships and leading, training, and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3 - 5 years' experience in food service management specifically corporate dining Preferred Education and Experience: Culinary School certificate or degree Microsoft Office Suite Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Chef Manager-Healthcare Location: Okemos, MI Schedule: Full time Salary: $55,000- $65,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: * Generous Compensation & Benefits Package * Health, Dental & Vision Insurance * Company-Paid Life Insurance * 401(k) Savings Plan * Paid Time Off: Vacation, Holiday, Sick Time * Employee Assistance Program (EAP) * Career Growth Opportunities * Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the Regional Vice President and leads all culinary operations within a healthcare dining environment, delivering nutritious, high-quality meals that meet the dietary needs of residents, patients, and guests while creating an exceptional hospitality experience. This role manages both culinary and financial operations, ensuring service, production, and presentation standards are consistently met. The Chef Manager applies professional culinary techniques, maintains compliance with healthcare regulations and food safety standards, ensures proper dietary accommodations, and fosters a positive dining culture. In addition, the Chef Manager is responsible for building strong client relationships and leading, training, and developing an hourly staff. Essential Functions and Key Tasks: Culinary: * Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures * Responsible for the quality of all food products and ensure that standards are met * Responsible for all aspects of food production, execution and presentation * Oversight of all aspects of catering operations Operations: * Responsible for maintaining vendor relationships * Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products * Receiving food and supplies - must be able to lift items up to 40 pounds * Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing * Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained * Manage client relationships to maintain client satisfaction and account retention Financial: * Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines * Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs * Responsible for inventory management * Submit financial reporting to the corporate office People: * Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff * Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food * Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: * High School diploma or equivalent * 3 - 5 years' experience in food service management specifically corporate dining Preferred Education and Experience: * Culinary School certificate or degree * Microsoft Office Suite Required Eligibility Qualifications: * ServSafe Certification * Allergen Awareness Certification

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Director of F&B FLSA STATUS: Salaried, Exempt LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! Essential Duties and Responsibilities * Ordering, receiving and preparing food items. * Maintaining food costs and budget goals. * Produce required product according to Banquet Event Orders for each event. * Maintains an active role in local hospitality community and professional associations. * Attend in-house event-related meetings and relays immediate changes with other departments. * Maintaining all kitchen equipment cleanliness and annual maintenance. * Training of all kitchen and stewarding staff to in clued "Serve-safe" and any health department regulations. * Maintain a Health Department score of 90 or higher. * Inventory controls. * Responsible for Kitchen in absence of Executive Chef. * Assists with monthly inventory. * Training of all cooks. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience * At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities * Advanced oral and written communication skills. * Strong orientation to customer service and ability to work with other staff members in the facility. * Results oriented individual with the ability to meet required budgetary goals. * Excellent organizational, planning, communication, and inter-personal skills. * Ability to undertake and complete multiple tasks. * Computer skills to include Excel programs. * Must adhere to local Health Department codes. * Ability to be creative with food presentations and maintain a quality product. * All other duties as assigned. Certificates, Licenses, Registrations * Serve-Safe certified. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: Onsite Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Physical requirements include walking, stooping, lifting to 30 lbs. and standing for the duration of the shift. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Burcham Hills is an upscale senior living retirement community located in the backyard of Michigan State University in East Lansing MI We currently have a vacancy for a Sous Chef to work a Full Time schedule in our Bistro Join our culinary team and make a residents day by providing them with a flavorful quality meal We produce a diverse array of foods that you would not expect in a retirement community alongside some of the usual suspects We offer nutritious items as well as items that are just plain good eating Do you have an item to add to our repertoire Lets work together to make a difference In this position a Sous Chef will participate in supervises and coordinates the preparation of menu items Ensures food is prepared portioned garnished and presented according to Burchams standards in our Bistro Ensure that a clean and sanitary work environment is maintain in addition to but not limited to the following duties Quality of Food prepare palatable and attractive meals in sufficient quantities from standardized recipes for residents meals monitor food served relative to appearance temperature sanitary and quality standards and portion control Sanitation ensure sanitary conditions in all work areas of the kitchen meet or exceed health department requirements documentation is done proper food handling accurate labeling and dating work area organized monitor equipment report concerns to manager etc Customer Satisfaction and Teamwork courteous the answer is yes orders are accurate meals are delivered timely dietary restrictions honored empowered to meet residents needs and fulfill special requests etc Work in a lead role to assist in guiding the Bistro team If you like to smile enjoy providing exceptional hospitality and want to work in a fun and rewarding environment where you are positively affecting the lives of seniors we want to hear from you Qualifications ServSafe Certified or ability to obtain within 90 days One year experience in quantity food production and preparation methods preferred Works well under stressfulhigh volume work periods Ability to manage multiple tasks exercise independent judgment and follow through to completion with little or no supervision Ability to read write speak and comprehend written and oral instructions in English effectively to interpret and explain the menu refer or answer questions understand resident requests and resident dietary needs as well as follow rules and safety requirements Excellent customer service skills Ability to communicate with understand empathize with work with and be tolerant of residents families visitors government agenciespersonnel general public peers supervisors and subordinates PERKS OUTSIDE OF THE PAYCHECK Senior advocacy Rewarding hospitality driven environment Growth opportunities Diverse culture Open door atmosphere Option to be paid daily Discounted employee meals Free parking Employee Assistance Program to all employees Eligible for benefits as of the 31st day of employment if Full TimeEmployee recognition programs Beautiful resort like campus on 38 acres Join an exceptional team Many roles at Burcham Hills may require that we ask about your vaccination status This could include MMR chicken pox hepatitis flu and COVID 19 vaccine status Please note that all employees are required to provide proof of COVID 19 vaccination or apply for and receive an approved exemption as a condition of employment Drug free workplace EEO & E verify employer sponsor

***NO NIGHTS!! NO WEEKENDS!!!*** Creative Dining Services at Auto Owners in Lansing, MI is looking for a full time Sous Chef. The Sous Chef is responsible for planning and directing food preparation. This includes supervision of staff and other administrative duties. Core Responsibilities Time food production such that all food is ready at the time of service. Supervise and train staff. Read and understand Function Sheets for menus and time of functions. Produce and maintain prep sheets and duty rosters. Utilize batch cooking techniques to avoid over or under production. If work shift requires, properly open and/or close the kitchen. The Ideal Candidate will have: High School diploma or equivalent required Culinary Arts Degree preferred 1 - 3 years cooking experience Supervisory experience preferred ServSafe Certification First Aid training For our Full Time employees we offer: Competitive pay and bonus opportunities Medical, dental, and vision insurance 401(k) with a company match Paid time off And much, much more! About Creative Dining Services Creative Dining Services partners with college, universities,Fortune 100 companies, full-service senior living communities, conferencecenters and K-12 schools and camps to provide a different kind of hospitalityand facility management services experience - one that's fun, innovative, andfocused on your community. Why? Because that's how it should be. Creative Dining Services is an Equal Opportunity Employer and Veteran-Friendly!

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

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Director of F&B FLSA STATUS: Salaried, Exempt LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! Essential Duties and Responsibilities Ordering, receiving and preparing food items. Maintaining food costs and budget goals. Produce required product according to Banquet Event Orders for each event. Maintains an active role in local hospitality community and professional associations. Attend in-house event-related meetings and relays immediate changes with other departments. Maintaining all kitchen equipment cleanliness and annual maintenance. Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations. Maintain a Health Department score of 90 or higher. Inventory controls. Responsible for Kitchen in absence of Executive Chef. Assists with monthly inventory. Training of all cooks. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities Advanced oral and written communication skills. Strong orientation to customer service and ability to work with other staff members in the facility. Results oriented individual with the ability to meet required budgetary goals. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Computer skills to include Excel programs. Must adhere to local Health Department codes. Ability to be creative with food presentations and maintain a quality product. All other duties as assigned. Certificates, Licenses, Registrations Serve-Safe certified. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: Onsite Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Physical requirements include walking, stooping, lifting to 30 lbs. and standing for the duration of the shift. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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

Job DescriptionWe are seeking a motivated Part-Time Chefto join our team and work under the guidance of our Executive Chef. If you have experience in a kitchen environment and are eager to contribute, we want to hear from you! Position: Part-Time Chef Location: Small Residential Facility Schedule: Fridays & Saturdays (12-hour shifts) Key Responsibilities: Assist the Executive Chef in preparing and cooking high-quality meals. Maintain kitchen cleanliness and organization. Ensure all food is prepared according to quality standards. Follow food safety regulations and hygiene protocols. Requirements: Previous experience in a kitchen setting Ability to work effectively. Strong communication skills and teamwork oriented. Passion for food and a positive attitude. Ability to work 12-hour shifts on Fridays and Saturdays. Why Join Us? . Competitive pay. Positive and supportive team environment. If you're excited to be part of a fantastic team and contribute to creating exceptional dishes, apply today!

The Sous Chef supports the Executive Chef in managing all culinary operations at a full-service hotel with three distinct food & beverage outlets. This role is responsible for maintaining the highest standards of food quality, consistency, safety, and team leadership across all venues, including restaurant operations, banquet/catering, and any specialty outlets. Job requirements Key Responsibilities Assist the Executive Chef in overseeing daily kitchen operations for all three outlets. Lead, train, and motivate the culinary team to execute consistent, high-quality food. Ensure proper food preparation, presentation, and portion control according to hotel standards. Enforce all health, safety, and sanitation standards (HACCP, food safety, and local regulations). Support menu development, recipe standardization, and seasonal menu updates. Manage inventory, ordering, and minimize waste to control food cost and labor expenses. Schedule and coordinate kitchen staff across outlets based on business volume. Step in for the Executive Chef during absences and provide leadership across all operations. Maintain a clean, organized, and professional kitchen environment. Collaborate with F&B leadership to support banquet, catering, and special event execution. Qualifications Minimum of 3-5 years of culinary leadership experience, preferably in a multi-outlet hotel or resort environment. Strong knowledge of various cooking techniques, cuisines, and modern culinary trends. Proven ability to lead and develop a diverse kitchen team. Experience with food cost control, inventory management, and labor optimization. Solid understanding of kitchen safety, sanitation standards, and food handling best practices. Ability to work flexible hours, including nights, weekends, and holidays. Culinary degree or relevant certification preferred. Skills & Competencies Strong leadership and communication skills Ability to work in a fast-paced, multi-outlet environment High attention to detail and commitment to consistent quality Problem-solving and organizational skills Passion for hospitality and guest experience All done! Your application has been successfully submitted! Other jobs

The Chef provides friendly, responsive service in a clean and safe environment for all of our customers to enjoy. Creates monthly menus that are nutritionally sound, cost effective and appealing to students, staff and parents. Conducts ongoing training with kitchen staffs in food safety, food cost, cooking technique and food presentation. The Chef would be responsible for managing the catering program. Responsibilities: Prepare and cook food as per recipes, production records Create new recipes using commodities and purchased products Conduct taste testing's with customers for new products and recipes Conduct roving chef demonstrations Create student menu's that are cost effective, appealing and nutritionally balanced Input menus into the nutritional analysis program Place food and supply orders that meet the needs of each school while maintaining cost control measures Conduct trainings with cooks in food safety, HACCP, food cost, cooking technique and food presentation Work with the Cafeteria Manager to ensure quality workmanship Follow all local and SFE health regulations Supervision and evaluation of subordinate employees Submit reports as directed and in compliance with deadlines Other duties, as assigned Qualifications High School Diploma/GED or equivalent required 5-7 years' experience of food and beverage operations Prior school food service experience desired Experience with restaurant/cafeteria budgeting/food costs required Food Safety standards experience required Must possess a food handler's card within two (2) weeks of hire, if applicable Clear/Professional communication skills required Basic computer skills required including Microsoft Suite Positive and energetic personalities are appreciated We are an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program.

TouchPoint **Salary:** **Other Forms of Compensation:** **Reports to:** **Sr. Director of Food & Nutrition** **Schedule:** Full time; must be able to work a mix of 1st and 2nd shift. More details are available upon interviewing. **TouchPoint, Support Services,** provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients. **Job Summary** **As the Executive Chef,** you will be responsible for overseeing kitchen operations at a hospital 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 uses 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 vital product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Follows 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:** + Three to five years of progressive culinary/kitchen management experience + Associates degree in culinary arts or equivalent experience + Extensive catering experience a plus + High volume, catering, and complex foodservice operations experience + 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 + ServSafe certified **Apply to TouchPoint today!** _TouchPoint is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.** **Associates at Touchpoint are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid 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 (********************************************************************************************** for paid time off benefits information **Applications are accepted on an ongoing basis.** **Touchpoint maintains a drugfree workplace.** **Req ID:** 1468338 TouchPoint PASCHA A BELNAVIS [[req_classification]]

SodexoMAGIC is seeking an Executive Chef of Catering to lead catering culinary operations at Lansing Public Schools. In this role, you'll be the hands-on driving force behind exceptional catering food experiences-designing innovative menus and ensuring flawless execution for events of all sizes. From concept to plate, you'll oversee every culinary detail, guaranteeing top-tier quality and presentation that delights guests and elevates standards. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin “Magic” Johnson and Sodexo. This strategic alliance enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. For almost 20 years, we have provided top-level food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges, universities and aviation lounges. What You'll Do 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 ensure food safety, sanitation and workplace safety standard compliance have working knowledge of automated food inventory, ordering, production and management systems What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends catering experience, with strong attention to detail excellent leadership and communication skills with the ability to maintain the highest of culinary standards strong coaching and employee development skills have a passion for food and innovation Who We Are At 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 & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1245148BR **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 Burcham Hills is an upscale senior living retirement community located in the backyard of Michigan State University in East Lansing, MI. We currently have a vacancy for a Sous Chef to work a Full Time schedule in our Bistro. Join our culinary team and make a resident's day by providing them with a flavorful quality meal. We produce a diverse array of foods that you would not expect in a retirement community, alongside some of the usual suspects. We offer nutritious items as well as items that are just plain good eating. Do you have an item to add to our repertoire? Let's work together to make a difference. In this position a Sous Chef will participate in, supervises and coordinates the preparation of menu items. Ensures food is prepared, portioned, garnished and presented according to Burcham's standards. in our Bistro. Ensure that a clean and sanitary work environment is maintain, in addition to but not limited to the following duties: Quality of Food: prepare palatable and attractive meals in sufficient quantities from standardized recipes for residents' meals, monitor food served relative to appearance, temperature, sanitary and quality standards and portion control Sanitation: ensure sanitary conditions in all work areas of the kitchen meet or exceed health department requirements, documentation is done, proper food handling, accurate labeling and dating, work area organized, monitor equipment, report concerns to manager, etc. Customer Satisfaction and Teamwork: courteous - the answer is “yes”, orders are accurate, meals are delivered timely, dietary restrictions honored, empowered to meet resident's needs and fulfill special requests, etc. Work in a lead role to assist in guiding the Bistro team. If you like to smile, enjoy providing exceptional hospitality, and want to work in a fun and rewarding environment where you are positively affecting the lives of seniors, we want to hear from you! Qualifications: ServSafe Certified (or ability to obtain within 90 days). One-year experience in quantity food production and preparation methods preferred. Works well under stressful/high volume work periods. Ability to manage multiple tasks, exercise independent judgment and follow through to completion with little or no supervision. Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and resident dietary needs, as well as follow rules and safety requirements. Excellent customer service skills. Ability to communicate with, understand, empathize with, work with, and be tolerant of residents, families, visitors, government agencies/personnel, general public, peers, supervisors and subordinates. PERKS OUTSIDE OF THE PAYCHECK: Senior advocacy Rewarding hospitality driven environment Growth opportunities Diverse culture Open door atmosphere Option to be paid daily Discounted employee meals Free parking Employee Assistance Program to all employees Eligible for benefits as of the 31st day of employment if Full Time Employee recognition programs Beautiful, resort-like campus on 38 acres Join an exceptional team! Many roles at Burcham Hills may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. Please note that all employees are required to provide proof of COVID-19 vaccination, or apply for and receive an approved exemption, as a condition of employment. Drug-free workplace. EEO & E-verify employer. #sponsor