Executive chef jobs in Marana, AZ

Eurest EXECUTIVE CHEF-GREEN VALLEY, AZ Salary: $70,000-$80,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Trains kitchen staff in food preparation, safe handling, and 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 * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Complies with federal, state and local health and sanitation regulations and department sanitation procedures * Performs other duties as assigned Qualifications: * A.S. or equivalent experience * Three to five years of progressive culinary/kitchen management experience * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * ServSafe certified - highly desirable Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ***************************************************************************************

We believe that a life of purpose has the power to transform the world. This isn't just a job - it's a chance to find your true purpose. We're a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and weekend brunch. What you will do: Opens and closes the line, performs precise line checks and facility walks, EcoSure with proper documentation to adhere to company standards and addresses any deficiencies. Runs high volume service periods from the expo or wheel position to ensure food quality and presentation is up to TFK standards. Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment. Responsible for the hiring and development of back of house employees; managing their schedules and reporting payroll hours in compliance to company standards and state laws. Partners with EC on managing the P&L to assist in maximizing the profts through food cost management, labor, inventory control and performance of the restaurant. Assists in the ordering and invoicing of product. Consistent open communication with FOH team to ensure adherence of TFK guidelines. We look for people who: Have a strong passion for culinary excellence, and you are exceptionally detailed. Are resilient in stressful situations and always able to handle last minute requests. For more than 3 years, as a chef, you've been a key ingredient in the success of a full service, high-volume restaurant. Have advanced knowledge and understanding of financial aspects of business operations. Are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence. Additional Information Competitive Compensation Package with quarterly bonus Health and Wellness Benefits (medical, dental, eye & more) FSA options for child care assistance Pet Insurance for your fur babies Gym membership discount Pre-paid legal support 401K and TRUE Matching Work-life balance including Thanksgiving and Christmas day off Dining discounts and family meals Additional perks and discounts through Perkspot If you're excited about working for us and have most of the skills or experience we're looking for, please go ahead and apply. You could be just what we need! We believe strongly in creating supportive environments where our colleagues can succeed. As such, True Food Kitchen is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, ancestry, national origin, religion, or religious creed, mental or physical disability, medical condition, genetic information, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity, gender expression, age, marital status, military or veteran status, citizenship, or other protected characteristics under federal, state or local law. #SL1 #LI-SA1

Executive Chef - Full-Time, On-Site | Award-Winning Luxury Life Plan Community Step into a leadership role where culinary excellence meets purpose. As Executive Chef, you'll direct the overall culinary program across multiple restaurants, and catering in our award-winning Life Plan community. This full-time, on-site position is ideal for a hands-on leader who thrives in the kitchen, supports team training, and engages regularly with residents through meaningful table touches. You'll lead by example, crafting memorable dining experiences that reflect creativity, quality, and care. Essential Functions Design globally inspired menus for a la carte dining, healthcare venues, catering, special events, and holidays. Collaborate with the pastry chef to develop desserts, breads, and pastries tailored to each venue. Champion a 100% scratch cooking philosophy across all food preparation. Implement 'a la minute' standards for all a la carte menu items. Oversee food production to ensure high-quality, visually appealing meals with minimal waste. Ensure compliance with HACCP, Health Department, CMS, and Ecosure sanitation and safety standards. Source ingredients from local producers and vendors while balancing quality and cost. Maintain an electronic recipe and inventory database with accurate cost and nutritional data. Provide hands-on training and mentorship using platforms like LobsterInk, 360 Training, and Relias. Stay current with culinary trends and integrate them into menus and presentations. Build positive relationships with residents and respond to feedback professionally. Align team member schedules with volume demands and organizational policies. Manage documentation including performance reviews, training logs, scheduling, and inventory records. Monitor cleaning assignments and ensure proper equipment use and maintenance. Collaborate on annual capital equipment planning with Building Services and Food & Beverage leadership. Meet budget targets and provide monthly financial performance commentary. Lead and sustain a Quality Assurance Process Improvement initiative with team engagement. QUALIFICATIONS AND SKILLS Required: Culinary Arts Degree or Professional Chef Certification Preferred - CEC or CIA ProChef 3. Ability to multi-task in a demanding environment and make independent decisions as needed. Effective communication and leadership abilities. 7+ years progressive supervisory position in a high-quality, scratch multi-venue kitchen environment. Ability to establish and maintain professional and positive relationships between kitchen, service staff and colleagues and influence performance and change through those relationships. Current sanitation certification and any other federal, state, local required certification. Computer skills including MS Office, SharePoint, online training platforms, recipe, and inventory control software, scheduling systems, web based purchasing platforms, sanitation dashboards, point of sale systems and e-mail. #INDS123 Benefits Mather offers a competitive benefits package.* Team members are eligible for: A generous paid time off (PTO) program including vacation days/personal days, sick days, and holidays. This is an “earn-as-you-go” plan that rolls over year to year, offering long- and short-term flexibility. A 401(k) program with per pay-period employer match and annual employer contribution (available to those age 21 or better) Convenient, subsidized parking (or public transportation for certain locations) Wellness Spending Account: up to $300 available annually for Wellness related expenses such as gym memberships, financial planning, etc. Benefits-eligible team members can take advantage of: Medical, dental, and vision plans Paid Parental Leave Adoption Assistance Reimbursement Tuition reimbursement for continuing education Extended illness benefits Employee wellness programs Short- and long-term disability insurance Life insurance is available to benefit eligible team members. *Benefits are subject to change without notice. Benefits details dependent on employment status. About Splendido Splendido is a Life Plan Community for those age 55 and better. Thanks to our creative and dedicated team members, we offer residents new possibilities each day-along with resort amenities, numerous options for healthy lifestyles, and a breathtaking location in Oro Valley, Arizona. Splendido includes 293 Terrace and Villa Homes, as well as assisted living, memory care, long-term care, and rehabilitation services, along with multiple restaurants, a fitness center, an art studio, a putting green, and more. Splendido is located at 13500 Rancho Vistoso Boulevard in Tucson. About Mather Mather is one of two parent organizations of Splendido. Based in Evanston, Illinois, Mather is a unique, non-denominational, not-for-profit organization founded in 1941. Dedicated to developing and implementing Ways to Age Well SM , we create programs, places, and residences for today's young-at-heart older adults. Mather has received a national certification as a Great Place to Work , and has been selected as a Nation's Best and Brightest in Wellness Award recipient four years in a row. Mather is an equal opportunity/affirmative action employer committed to an inclusive workforce. Candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.

Hacienda Del Sol Guest Ranch Resort is an historic luxury resort located at the foothills of the Catalina Mountains in Tucson, Arizona. Featuring scenic guest rooms, exquisite dining options, and rejuvenating Spa services delivered with Forbes Recommended service. If you have a passion for great service, we would love to consider you to join our team of extraordinary hospitality professionals. Summary: The Chef de Cuisine is tasked with supervising the daily activities in the kitchens. This includes menu development, food preparation and presentation, and kitchen operations. Responsibilities: Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors performance and objectives. Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction. Creates and produces menu items in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service. Responsible for supporting compliance to departmental budgets. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards. Ensures customer service standards are followed by all team members and addresses issues as they arise. Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. Assists Executive Chef with administrative duties, such as tracking/maintenance of attendance records. Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters. Qualifications: Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience. Minimum of one-year previous supervisory experience required. Must have excellent verbal and written communication skills. Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. EEOC Statement Hacienda Del Sol Resort is committed to equal opportunity in employment and to creating a welcoming and diverse environment for all employees. We do not discriminate in employment opportunities or practices on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, marital or veteran status, genetic information or any other characteristic protected by

The Chef De Cuisine will oversee the daily operations of the restaurant kitchen operations which means in this role there will need to be a balance between excellent cooking and teaching skills. The chef de cuisine works alongside the cooks and sous chefs preparing recipes, handling orders during peak volumes of business and ensuring consistency among prepared recipes and plate presentation. This position will also be expected to lead and manage the kitchen staff, handling employee relations matters, when needed and be involved in coaching and counseling staff to ensure culinary goals are achieved. Other responsibilities can include ordering product, vendor relationships, overseeing or conducting inventory and working with the department budgets/labor costs/food costs. Perform other job duties as assigned. PRIMARY ACCOUNTABILITIES * Food preparation, directing and teaching, working on the line with staff. May be solely responsible for operation of the kitchen which will require ensuring all orders are properly fulfilled and staff is assigned accordingly to stations throughout shifts. May spend majority of time leading and directing as opposed to cooking, depending on needs of each particular shift. * Planning daily operations production sheets for menu items. Making sure there is enough product prepared to service the needs of the restaurant for the expected volume of guests./ * Creating specials for homeowner dining, special theme nights to gain revenue, culinary education for service staff and managers to better present the menu offerings. * Budgets, inventory and managing labor - will be expect to prepare and monitor department budgets and track labor/food costs and make adjustments accordingly. Will be expected to review the budgets with HOA management and address concerns. Conduct or oversee and manage the kitchen inventory including determination of when new equipment and supplies are needed. * Reviewing order guides and purchases with sous chefs to facilitate the needs of the restaurant operation. Monitor the receiving and storage of product for proper rotation of perishable goods. * Staff Management - Supervising employees, recruiting/interviewing responsibilities, conducting annual performance evaluations, handle employee relations matters and payroll processing. Requirements * Restaurant Culinary experience minimum 5 years as sous chef * Food Handlers Card * Serve Safe Certified * Ability to interact with guests * Ability to prepare and review budgets * Ability to conduct inventory counting and proper inventory values. * Ability to teach cooking processes and culinary terms Date Posted 10/20/2025 How to Apply Apply Online OR Click here to obtain an employment application and send resume to ***************

Chef de Cuisine Department: Food and Beverage Job Summary: Provides leadership and direction for assigned kitchen; supervises and coordinates all back of house operations, including meal preparation for guests. Duties and Responsibilities (specific areas of responsibility include but are not limited to): Reviews schedules and station inventory at start of shift to plan the day's activities. Coordinates with inventory clerks to ensure that all needed items are in stock and that orders meet par levels. Inspects individual work stations to ensure team members are prepared ( mise en place ) for the day's activities. Inspects tools and equipment before and after use; makes sure they are clean and in proper working order. Inspects grooming and attire of team members and takes corrective action, if necessary; serves as role model with own personal appearance. Receives food orders from the dining room, leads the other cooks in preparing and plating, and coordinates orders for pick-up. Ensures orders are prepared following established recipes exactly. Oversees the consistency of food production from the point of view of portions, taste, and presentation. Assures the production of the best quality product possible in a proper, sanitary, and professional manner. Informs supervisor of any problems encountered during the shift. Maintains organization of food storage areas. Oversees the cleanliness of workstations, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards. Ensures proper storage of leftover food products; ensures all food items are properly dated and rotated and all product is held at the proper temperature. Controls waste by monitoring proper rotation, storage, and overproduction. Plans or participates in menu planning and food production and apportions meats, vegetables and desserts as well as food surpluses to control costs. Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively. Readjusts priorities readily to respond to pressing and changing guest demands or requests. Manages inventory and ordering to ensure that supplies and products are neither over nor under ordered; ensures inventory is managed and controlled. Maintains product and service quality standards by conducting ongoing evaluations. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action. Ensures implementation, enforcement, and adherence to all policies and procedures. Maintains appropriate staffing levels; schedules staff to ensure an adequate number are available to serve guests. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines. Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement. Develops a ‘team” atmosphere with team members and takes a pro-active leadership role. Prepares financial reports and uses financial plans for spotting trends, measuring productivity, and monitoring progress. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service. Assists with the development of short and long-term strategic planning. Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions. Performs other job-related duties as assigned. Knowledge, Skills, and Abilities: Knowledge of food and beverage operations as well as products, services, and equipment. Knowledge of kitchen operations such as sanitation requirements. Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people. Knowledge of supervisory principles and procedures. Knowledge of budgetary principles and practices. Knowledge of human resources principles, practices, and procedures. Knowledge of modern filing and recordkeeping practices and procedures. Knowledge of applicable laws and regulations as well as the Entertainment Enterprise Division's internal controls, policies, and procedures. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Strong organizational, planning, and time management skills. Strong communication and interpersonal skills. Skill in working courteously with the public as well as developing and maintaining strong working relationships. Skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Ability to work effectively in a team environment with minimal supervision. Ability to exercise independent judgment and be fiscally prudent. Ability to inspire the other departmental team members to provide the highest levels of guest service. Ability to perform mathematical computations pertaining to the position. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to work in a fast paced environment that is sometimes stressful. Ability to maintain the physical stamina required, including an ability to stand and walk for long periods. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation. Ability to stoop, bend, walk, reach objects above shoulder height, and use hands. Minimum Qualifications: Must successfully pass a Chef de Cuisine audition. High school or General Equivalency Diploma AND five (5) years progressively responsible experience in a full service restaurant or hotel, including two (2) years as a Sous Chef. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Must either possess or obtain a valid Food Handler's card and ServSafe certification within three (3) months of employment. Must be able to work any shift, weekends, holidays, and special events, as needed. Must have employment eligibility in the U.S. Must be able to obtain, maintain, and retain a valid non-gaming license. Preferred Qualifications: Associate's degree in the culinary arts or completion of a culinary certificate program. Understanding of the region as well as a willingness to learn and understand tribal customs, knowledge, and culture. Bilingual (English/Spanish).

Job DescriptionBenefits: 401(k) matching Bonus based on performance Employee discounts Free food & snacks Free uniforms Maru Plus Sushi bar & Japanese Restaurant is a unique popular Japanese restaurant who serve sushi, ramen and quality authentic Japanese foods on central Tucson on Campbell avenue. We are looking for a experienced Sushi chef / Manager position. Need Sushi chef experience and Kitchen Manager experience more than 2 years. Salary start from $60K- $65K depend on experience , 2days off / week . Job included Sushi chef job, Open, Close, orders, Budgeting, management staffs, Management sushi bar & kitchen, Customer services, etc. Please apply E mail or come to the restaurant for a interview. We are excited to see you at the interview !

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

The Sushi Chef will effectively assist in the operation of prepared foods and work with the Sushi Team Lead to achieve sales and customer service goals established for the department. A Sushi Chef has a keen eye for Food Safety and Sanitation and will be able to help in stocking, production, and merchandising while offering unmatched customer service. Responsibilities: A Sushi Chef is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. A Sushi Chef's responsibilities include: Responsible for production, ordering and receiving, merchandising, controlling inventory sanitation, and safety within the sushi department. Responsible for daily preparation work in the department, filleting fish, and preparing sushi to fill sushi case and customer orders while maintaining AJ's quality standards. Assist with menu planning and development including creativity and experimentation with new trends and menu ideas and recipes for sushi. Ensure compliance with heath department and weights and measures requirements. Maintain open communication with all members of the meat department. Maintain a high degree of cleanliness throughout preparation area. Must be able to correctly operate a cash register including proper cash handling and all forms of tender per company policy, e.g., cash, checks, credit cards ATM. All other related duties as assigned Employees may occasionally experience the following physical demands for an extended period: Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending Perks & Benefits Competitive compensation, paid weekly Retirement Benefits Medical, dental, and vision insurance for yourself and eligible dependents Tuition Reimbursement for qualified courses Scholarship opportunities for continued education Store discount programs (10% off household groceries) Fun work environment where you have the opportunity to nourish your community. Must be 18 years of age. Must be 21 years of age for any position that serves alcohol. For Internal Transfers/Promotion/Rehire Candidates: Your current leader must recommend that you apply for this position and provide an endorsement upon request from HR. You may be asked to accept a part-time position if that is the only position available Rehires must be approved by an HRBP

Full-time Description Key Responsibilities: Prepare a variety of fresh, nutritious baked goods, desserts, and pastries daily. Adapt recipes and portion sizes to meet dietary guidelines including low sugar, low sodium, gluten-free, and soft food textures. Collaborate with the dietitian and kitchen team to ensure compliance with individual dietary plans and restrictions. Ensure consistent quality, taste, and presentation of all baked products. Maintain a clean, sanitary, and organized pastry station in compliance with food safety standards. Train and oversee kitchen assistants or bakers as needed. Maintain accurate inventory of ingredients and supplies; assist with ordering and minimizing waste. Develop seasonal dessert menus and contribute to special events or themed meals. Requirements Requirements: Proven experience as a Pastry Chef or Baker in a healthcare, hospitality, or senior living environment. Knowledge of dietary needs for seniors, including texture modifications and restricted diets. Culinary or baking certification preferred. Strong attention to detail and a commitment to cleanliness and food safety. Compassionate and patient demeanor, with a genuine interest in enhancing the lives of senior residents. Excellent time management and organizational skills. Preferred Qualifications: ServSafe or other food safety certification. 2 years' experience in preparing pastries and baked good. Creativity in developing desserts that are both nutritious and enjoyable for seniors.

Inspired by the sweeping views of the Santa Catalinas and the rich history of golf, this artful blend of natural beauty and recreation is elevated to a new level of discovery. The Omni Tucson National Resort & Spa has it all - from its picturesque setting in the foothills of Tucson's Santa Catalina Mountains to the lush fairways of its 36-hole championship and desert-style golf courses. The Omni Tucson National Resort & Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Tucson National Resort & Spa may be your perfect match. Job Description The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests. Responsibilities Supervise daily food preparation for assigned areas. Utilize a hands-on approach to training and developing kitchen staff. Ability to instill safety and sanitation habits in all employees. Prepare all food items according to standard recipes and as specified on guest check, to ensure consistency of product. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Keep all refrigeration, equipment and storage of working areas in clean, working condition in order to comply with health department regulation. Teach associates the importance of consistency in preparation and presentation, ensuring the level of quality, portion control and plate presentation is adhered to by department staff consistently. Teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests. Prep, stock and rotate line to ensure ample supply of products is maintained. Fire all food for service and to serve on line. Maintain check cooking times and temperatures. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Work closely with wait staff to exceed guest expectations. Maintain cleanliness of work area at all times. Complete other duties as assigned by management. Qualifications Required to have at least 5 years culinary experience in a hotel or restaurant kitchen with minimum one year kitchen supervisory experience. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Must work well with others with ability to train a staff to produce high volumes of work while maintaining quality per Omni standards. Must be familiar with batch and quantity cooking in a high-volume restaurant. Excellent written and verbal communication skills as well as organizational skills. Must have basic mathematical skills and be able to adhere to recipes. Self-motivated, and ability to work with limited supervision. Ability to write and perform daily prep list and par sheets. The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments. Culinary degree and/or formal training preferred. Food handlers certification required. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. 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.

Join Our Team as a Sous Chef at La Posada at Pusch Ridge! Are you passionate about culinary excellence and creating exceptional dining experiences? Do you thrive in a high-end, upscale kitchen environment? La Posada at Pusch Ridge, a brand-new luxury senior living community in Oro Valley, AZ, is seeking a skilled and experienced full-time Sous Chef to bring creativity and leadership to our kitchen. This is a full-time position, but flexibility is key - shifts and days will vary based on operational needs. If you're adaptable, thrive in a dynamic environment, and are eager to be part of something special, we'd love to hear from you! As Sous Chef, you will be a critical leader in our culinary team, ensuring top-tier food quality, supervising kitchen operations, and enhancing the dining experience for our residents. This is an exciting opportunity to make a lasting impact in a brand-new community where innovation, excellence, and passion for great food come together! Why Join La Posada at Pusch Ridge? At La Posada at Pusch Ridge, we believe in creating a rewarding and inspiring work environment where employees feel valued and supported. We offer: Competitive pay Paid Time Off (PTO) 401(k) with company match Excellent health insurance Employee Assistance Program Mileage incentive program for employees commuting over 15 miles Essential Functions Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Demonstrate new cooking techniques or equipment to staff. Record production or operational data on specified forms. Works closely with Executive Chef and Executive Sous Chef to ensure catered functions are prepared and served according to proper setup and delivered in a timely manner. Visibility in all dining rooms. Adhere to personal grooming guidelines and regulations as set forth by La Posada and the Health Department. Competencies Writing - Communicating effectively in writing as appropriate for the needs of the audience. Time Management - Managing one's own time and the time of others. Speaking - Talking to others to convey information effectively. Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do. Service Orientation - Actively looking for ways to help people. Reading Comprehension - Understanding written sentences and paragraphs in work-related documents. Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Persuasion - Persuading others to change their minds or behavior. Negotiation - Bringing others together and trying to reconcile differences. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job. Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Instructing - Teaching others how to do something. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. 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. Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making. Skills and Abilities Education: A graduate from either an accredited Hotel Restaurant Institutional Management program, Culinary training program or equivalent experience. Knowledge of Therapeutic Diets. Experience: 2 plus years of experience as Sous Chef or Food Production Manager. At least one year of experience supervising people. Computer Skills: Basic computer skills to include email, and using the internet. Licenses and Certifications: Serve Safe Manager trained or able to obtain the certification within 90 days of start date. If you're ready to take your culinary career to the next level and be part of an exceptional new community, we'd love to hear from you!

Eurest CHEF MANAGER - TUCSON, AZ Salary: $65000-$70000 / year As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our premier client in Tucson, AZ. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: * Full culinary management of food service operation to include inventory, ordering and receiving * Knowledge of P&L accountability and contract-managed service experience is desirable * Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products * Possesses a passion for sustainability Preferred Qualifications: * Must have a working knowledge of HACCP * Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control * Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experience with exposition cooking needed * Knowledge of P&L accountability and contract-managed service experience is desirable * ServSafe certified is a plus Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ***************************************************************************************

Job Description CHEF MANAGER - TUCSON, AZ Salary: $65000-$70000 / year As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our premier client in Tucson, AZ. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ***************************************************************************************

We believe that a life of purpose has the power to transform the world. This isn't just a job - it's a chance to find your true purpose. We're a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and weekend brunch. THE RECIPE FOR SUCCESS Opens and closes the line, performs precise line checks and facility walks, EcoSure with proper documentation to adhere to company standards and addresses any deficiencies. Runs high volume service periods from the expo or wheel position to ensure food quality and presentation is up to TFK standards. Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment. Responsible for the hiring and development of back of house employees; managing their schedules and reporting payroll hours in compliance to company standards and state laws. Partners with EC on managing the P&L to assist in maximizing the profts through food cost management, labor, inventory control and performance of the restaurant. Consistent open communication with FOH team to ensure adherence of TFK guidelines. THE PERFECT PAIRING Has a strong passion for culinary excellence, and you are exceptionally detailed. Are resilient in stressful situations and always able to handle last minute requests. For more than 2 years, as a chef, you've been a key ingredient in the success of a full service, high-volume restaurant. Has basic knowledge and understanding of financial aspects of business operations. Are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence. WHAT YOU CAN LOOK FORWARD TO Competitive Compensation Package with quarterly bonus Health and Wellness Benefits (medical, dental, eye & more) FSA options for child care assistance Pet Insurance for your fur babies Gym membership discount Pre-paid legal support 401K and TRUE Matching Dining discounts and family meals Additional perks and discounts through Perkspot #SL1 If you're excited about working for us and have most of the skills or experience we're looking for, please go ahead and apply. You could be just what we need! We believe strongly in creating supportive environments where our colleagues can succeed. As such, True Food Kitchen is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, ancestry, national origin, religion, or religious creed, mental or physical disability, medical condition, genetic information, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity, gender expression, age, marital status, military or veteran status, citizenship, or other protected characteristics under federal, state or local law.

Pastry Sous Chef Department: Food and Beverage Job Summary: Oversees the entire production of pastries, breads, sweets, ice cream, fillings, and toppings, including their design, creation, execution, and presentation in the absence of the Executive Pastry Chef; assists with production and management at other times. Duties and Responsibilities (specific areas of responsibility include but are not limited to): Assists with creating items that feature fresh, seasonally appropriate ingredients. Assists with creating innovative desserts that are delicious and pair well with items on current food and wine menus. Assists with planning menu items with the highest quality ingredients while keeping costs within budgetary restrictions. Ensures that in-house recipes are executed correctly and quality control measures are being adhered to daily. Maintains product and service quality standards by conducting ongoing evaluations. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action. Ensures implementation, enforcement, and adherence to all policies and procedures. Assists with oversight of the ordering inventory for the dessert menu along with items featured in other menus. Assists with maintaining appropriate staffing levels consistent with business needs, including preparation of work schedules. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate. Develops and conducts staff training programs; ensures all team members receive on-going training for the menus created on an on-going basis. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement. Develops a ‘team” atmosphere with team members and takes a pro-active leadership role. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service. Assists with preparation of short and long-term strategic plans for the future growth of the business and team members. Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions. Keeps abreast of techniques, preparations, ingredients and any other topics related to the area of desserts in the culinary industry. Performs other job-related duties as assigned. Knowledge, Skills, and Abilities: Working knowledge of all measuring devices, mixing strategies, and equipment associated with preparing such items as pastries, breads, sweets, ice cream, fillings, and toppings. Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people. Knowledge of applicable food and beverage related regulations as well as Sol Casinos internal controls, policies, and procedures. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Skill in working courteously with the public as well as developing and maintaining strong working relationships. Excellent organizational, planning, and time management skills. Excellent communication and interpersonal skills. Ability to exercise independent judgment and be fiscally prudent. Ability to inspire the other departmental team members to provide the highest levels of guest service. Ability to perform mathematical computations pertaining to the position. Ability to work in a fast paced and sometimes stressful environment. Ability to maintain the physical stamina required, including an ability to stand and walk for long periods. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation. Ability to stoop, bend, walk, reach objects above shoulder height, and use hands. Minimum Qualifications: High school or General Equivalency Diploma AND culinary degree AND two (2) years experience as a Pastry Sous Chef in a comparable hospitality environment, with progressive supervisory experience. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Must either possess or obtain a valid food handler's certificate and be ServSafe certified within three (3) months of employment. Must be able to work any shift, weekends, holidays, and special events, as needed. Must have employment eligibility in the U.S. Must be able to obtain, maintain, and retain a valid non-gaming license. Preferred Qualifications: Bilingual (English/Spanish).

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Sous Chef Department: Food and Beverage Job Summary: Prepares, cooks, and plates food using established recipes and guidelines; assists with ensuring the efficient operation of assigned food outlet(s). Duties and Responsibilities (specific areas of responsibility include but are not limited to): Reads daily menus to ensure cooking times are coordinated for timely preparation of all food products. Reviews schedules and inventory for any special parties or orders to ensure successful service. Reviews prep list, checks daily pars, and maintains pars, as necessary. Ensures that all the ingredients and necessary components for the menu items to be prepared during the shift are ready at the start of the shift (mise en place); assists when necessary. Prepares and cooks dishes; ensures that menus, recipes, methods, pictures, and specifications provided by supervisors are followed exactly. Prepares customized food to order, such as Caesar salads or handpicked items to be sautéed for pastas, crepes, and breakfast omelets. Responds to guest requests with courtesy, promptness, and friendliness. Coordinates placing of food on the steam and cold table; ensures food rotation and proper timing of foods. Monitors and tests food quality while preparing food; checks if cooked sufficiently along with proper consistency, temperatures, and flavors. Verifies food is satisfactorily cooked in both quality and quantity prepared. Prepares proper plate and platter presentations. Serves food in proper portions onto proper receptacles using plating guides for product consistency and cost control. Controls food and labor costs by avoiding preparation waste and overproduction as well as ensuring proper rotation and utilization. Coordinates with supervisors on food preparation, presentation, and proper service procedures. Assists with workflow to ensure a smooth running operation. Oversees inventory and orders stock for assigned outlet; works closely with the Chef(s) to ensure that all items needed are in stock for the menu. Maintains an adequate inventory of cooking ingredients and supplies. Operates ovens, stoves, grills, microwaves, and fryers to prepare foods. Maintains cleanliness of workstation, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards. Ensures proper storage of all food products; ensures all food items are dated and up to established standards. Ensures the kitchen is ready for preparation of the next meal. Inspects tools and equipment before and after use; makes sure they are clean and in proper working order. Coordinates any necessary repairs immediately with appropriate staff. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action. Creates new dishes as well as assists with developing and implementing new menus. Confers with supervisor to review achievements and discuss needed changes in goals or objectives. Assists with interviewing, recommending hires, and training; planning, assigning, and directing work; appraising performance; team member relations; and controlling overtime. Handles all necessary paperwork related to the position, such as special assignments and entering logbook communications for other shifts. Utilizes experience and judgment to plan and accomplish goals as well as meet daily operational challenges. Works collaboratively with team members to ensure a smooth running operation. Ensures uniform and personal appearance is clean and professional. Performs other job-related duties as assigned. Knowledge, Skills, and Abilities: Knowledge of a variety of the culinary field concepts and procedures. Knowledge of food products, standard recipes, proper preparation, presentation, and portion control. Knowledge of kitchen tools and equipment. Knowledge of resource allocation, production methods, and coordination of people. Knowledge of budgetary principles and practices. Knowledge of modern filing and recordkeeping practices and procedures. Knowledge of the Gaming Enterprise Division and departmental internal controls, policies, and procedures as well as applicable laws and regulations. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Strong organizational, planning, and time management skills. Strong communication skills. Ability to positively communicate and instruct team members, offering assistance in areas where they lack knowledge, skills, or experience. Ability to effectively use senses such as sight, hearing, and smell to distinguish product, taste, and texture. Ability to produce a quality product on a consistent basis. Ability to effectively multitask. Ability to follow instructions, written and verbal, and perform the job with professionalism. Ability to balance the concepts of teamwork, guest service, and profitability. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation. Ability to walk and stand approximately 90% of a shift. Minimum Qualifications: High School or General Equivalency Diploma AND must successfully pass a Sous Chef audition. Must either possess or obtain a valid Food Handler's card and ServSafe certification within three (3) months of employment. Demonstrated track record of reliability, responsiveness, and creativity. Demonstrated track record of providing excellent guest service. Must be able to work any shift, weekends, holidays, and special events as needed. Must have employment eligibility in the U.S. Must be able to obtain, maintain, and retain a valid gaming license. Preferred Qualifications: Certification from an accredited culinary school or American Culinary Federation (ACF) certification. Bilingual (English/Spanish).

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.