Executive chef jobs in Nebraska

This position is responsible for directing and overseeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance of culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and ongoing quality assurance processes and systems. Responsibilities Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for a variety of venues including main dining rooms, room service, banquets, catering, themed/special events, and employee meals. Formulates and implements procedural guidelines, policies, and standards on the overall food operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses cost controls. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes. Collaborates with Purchasing in identifying and sourcing required products. Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties. Guides and supports the culinary team in the implementation and adherence of company standards, processes, and systems. Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction. In partnership with the Director of Food & Beverage and Food & Beverage Manager develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys. Qualifications Prior experience as an Executive Chef in both the restaurant and the banquet/catering operations is a must Excellent verbal and written communication skills. Possess strength in training and team building programs. Ability to multi-task and execute multiple events. Must have a minimum of 4 years of Executive Chef background, knowledge, and ability to implement such standards. Must have experience in the process of creating and implementing successful new concepts. #Magnolia#Li-Onsite

Job Description Minervas Restaurant and Bar | Arrowwood Resort and Conference Center -Regency Hotel MGMT offers competitive pay, 401k matching, PTO, and bonuses! Join our team and love your job! Bonuses Include - revenue , food cost and time of service incentives. Executive Chef Duties include: - working hands-on with staff, cooking in the restaurant and BQT kitchens daily - Proper Purchasing and Food Production Management and Practices - assist shift supervisors in maintaining a well-trained and efficient staff - assist in organizing/controlling how food is stored and prepared Success in our kitchen will result in a kitchen staff who deliver quality, timely food to ensure that all customers are satisfied and that company goals are being met. Regency Hotel MGMT offers competitive pay, 401k matching, PTO, and bonuses! Join our team and love your job! #hc66842

Executive Chef Needed in Omaha, Nebraska Upscale Casual Pay up to 80k Our company is searching for an Executive Chef who loves keeping it fresh and wants to mentor others! We encourage our culinary staff members to challenge their potential and create brand excitement through creativity. Apply now in Omaha, Nebraska! born out of a flavor-obsessed craving for fresh, delicious Mexican food with a side of fun. We're more than just tacos, amigos and tequila. We're the champions of bringing together quality ingredients, refreshing beverages, and good times for a crave-worthy experience in a casual setting. There are no white tablecloths at this taco joint! If you are searching for an Executive Chef position to show off your strengths and progress your hospitality career in the Omaha, Nebraska area, apply today! Title of Position: Executive Chef Job Description: The Executive Chef will be responsible for the culinary staff by ensuring all personnel adhere to all safety, security and health regulations, maintaining absolute cleanliness and providing exceptional dishes to guests. Our company will ensure that the Executive Chef has the tools to develop his/her career to become proficient in skills such as product ordering, inventory control and scheduling. The Executive Chef will maintain a professional atmosphere and open communication to ensure that culinary staff concerns are dealt with appropriately. Benefits: Competitive Compensation Medical, Dental & Vision Insurance Paid Sick Days/ Paid Vacation Long Term Disability Advancement Opportunities Qualifications: The Executive Chef must have high volume kitchen management experience of 3+ years The Executive Chef must have a proven track record in assisting the company in achieving solid financial results The Executive Chef must live by a guest-oriented philosophy and show honesty and integrity in all things The Executive Chef may be required to work nights/weekends/holidays If you would like to be considered for this position, email your resume to *****************************

Job DescriptionBenefits: Bonuses based on restaurant performance Bonus based on individual performance Short Term & Long-Term Disability Insurance Health/Dental/Vision Insurance 401(k) matching Employee discounts Flexible schedule Paid time off In anticipation of growth in our Midwest market, 801 Restaurant Group is seeking talented professionals for the roles of Executive Chef and Sous Chef. The ideal candidates are detail-oriented, highly motivated and skilled professional chefs with strong knowledge of dry aging and butchering, excellent communication and interpersonal skills, and a true passion for fine service and food. Desired Experience: Executive Chef - Minimum of 2 years, but preferably at least 4 years, prior experience as an Executive Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Culinary degree is preferred but not required. Sous Chef - Minimum of 2 years prior experience as Sous Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Chef Position Requirements: Strong knowledge of dry aging and butchering. Ability to work all stations on the line. Ability to draw upon invention, imagination, and originality in creating new dishes and menu items Complete understanding / proficiency in R365 accounting & financial system, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc. Ability to remain calm, professional and use good judgment under pressure. Ability to successfully work/manage kitchen service in a fast-paced / high stress environment while remaining calm, professional and providing effective leadership to BOH team Ability to handle knives, operate kitchen equipment, work with high heat/open flame Ability to follow recipe & presentation guidelines while maintaining proper food safety & sanitation standards Coordinate food orders to support timely / efficient delivery to each table. Meet special guest requests while ensuring same high-quality standards Ability to effectively communicate with both FOH and BOH teams in loud environment Must have open availability to work any day of the week, including nights, weekends & some holidays Regular, predictable and reliable attendance Physical requirements include, but are not limited to: Physical ability to work on your feet, alertly, for extended periods of time Continuous use of hands and arms Continuous bending, reaching & twisting Physical ability to frequently lift up to 50lbs Ability to squat, kneel, and climb Compensation: 801 offers competitive pay and bonus opportunities. Chefs receive an annual base salary (dependent on experience) plus quarterly/annual bonus eligibility.

Job Description Job Summary - Serve as “second-in-command” of the kitchen, assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Job Tasks 1. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes 2. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Consistently maintains standards of quality, cost, eye appeal and flavor of foods 6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef 9. Personally works in any station as assigned by the Executive Chef 10. Helps plan energy conservation procedures in the kitchen 11. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. 12. Consults with dining service personnel during daily line-ups 13. Assists in maintaining security of kitchen including equipment, food and supply inventories 14. Assists in food procurement, delivery, storage and issuing of food items 15. Expedites food orders during peak service hours 16. Supervises, trains and evaluates kitchen personnel 17. Coordinates buffet presentations 18. Inspects presentation of food items to insure that quality standards are met 19. Reports all member/guest complaints to the Chef and assists in resolving complaints 20. Monitors kitchen employees' time cards to ensure compliance with posted schedules #hc154232

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

Role OverviewBring your culinary creativity and leadership to Sodexo at the University of Nebraska at Kearney (UNK)! As an Executive Chef 3, you'll lead a talented culinary team in delivering exceptional dining experiences for students, faculty, and guests. If you're passionate about fresh, innovative menus and thrive in a collaborative, fast-paced environment, this is your chance to make an impact on campus dining. What You'll DoLead all culinary operations, including menu planning, production, and presentation. Ensure food quality, safety, and compliance with Sodexo standards and client expectations. Manage and mentor kitchen staff, fostering a culture of excellence and teamwork. Control food and labor costs while maintaining high standards of service and creativity. 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 BringProven experience as an Executive Chef or in a similar leadership role. Strong culinary skills with a passion for innovation and quality. Ability to manage budgets, inventory, and operational efficiencies. Excellent leadership and communication skills to inspire and develop your team. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Stauffer's Cafe, one of Lincoln's most iconic restaurants, is hiring a Head Chef for their busy restaurant! Located at 5600 S. 48th Street, Stauffer's is known for their "from scratch" classic Americana dishes as well as those amazing homemade pies! Qualified individuals must have a minimum of 1-2 years commercial kitchen management experience and have worked in a fast paced commercial kitchen. The Head Chef is responsible for: hiring and scheduling staff ordering and inventory of products overseeing the quality of the dishes going to the guests making sure the kitchen runs smoothly and efficiently staying in compliance with the Health Department This is a FULL TIME position with the expectation of 40+ hours per week and availability to work during peak dining hours Starting salary is: $65000.00 Benefits include: Performance bonuses Paid Time Off Sick Leave (separate from PTO) Insurance: Medical / Dental / Vision options (company pays a percentage of your medical premium) We are accepting resumes and scheduling interviews now! View all jobs at this company

Job Title: Full-Time Chef for Assisted Living Job Type: $19.00-$23.28 per hour (based upon experience). Opportunities for increases based upon certain certifications/education. About Us: At Hillcrest Silver Ridge, we pride ourselves on providing an exceptional living experience for our residents. Our commitment to delivering high-quality care is matched by our dedication to providing gourmet, nutritious meals that enhance the overall wellbeing of our residents. We are seeking a passionate Chef to join our culinary team and help elevate our dining services to the next level. Job Description: As a Part-Time Chef for our Assisted Living Community, you will be responsible for preparing and presenting high-quality meals that meet the dietary needs of our residents while ensuring an exquisite dining experience. You will contribute to kitchen operations and collaborate with the dietary team to create an unforgettable experience! Key Responsibilities: Prepare gourmet meals for residents, ensuring food is both nutritious and visually appealing. Ensure that meals meet the dietary requirements and preferences of residents, including any special dietary restrictions or health concerns. Maintain a clean, safe, and organized kitchen environment in accordance with health and safety standards. Ensure consistent quality and presentation of all dishes, creating an enjoyable and memorable dining experience. Collaborate with the management team to plan special events, themed dinners, and holiday celebrations. Stay current with trends in fine dining and culinary techniques to continuously improve offerings. Qualifications: Proven experience as a Fine Dining Chef or in a similar role, preferably in an upscale restaurant, hotel, or healthcare setting. Culinary degree or equivalent professional training a plus. Strong knowledge of fine dining techniques, food presentation, and ingredient pairing. Ability to adapt recipes and meals for specific dietary needs, such as low-sodium, gluten-free, diabetic, and texture-modified diets. Excellent communication and organizational skills. Ability to work well in a team and independently. Passion for creating exceptional dining experiences for aging adults. Knowledge of sanitation and food safety regulations. Why Join Us? Multiple health plans to choose from. A supportive, close-knit team environment. Opportunity to make a meaningful difference in the lives of residents through exceptional food and service. Professional development opportunities and a chance to be part of an innovative and forward-thinking team. If you have a passion for culinary excellence and want to work in a rewarding, dynamic environment, we encourage you to apply. Join us in providing our residents with an unforgettable fine dining experience every day!

This is a Bank Role. At HC-One, kindness is at the heart of everything we do. We are looking for a dedicated Chef who can bring their skills and passion for food into our care home kitchen. You'll play a vital role in preparing and serving wholesome, homemade meals that not only meet nutritional needs but also bring comfort and enjoyment to our Residents every day. About You You will be an experienced cook with a recognised qualification, holding an S/NVQ2 in Catering & Hospitality or Professional Cookery, along with a Level 2 Food Hygiene Certificate. With a sound understanding of Hazard Analysis Critical Control Points (HACCP), you'll be confident in maintaining the highest standards of food safety and kitchen practice. Beyond your technical skills, you'll bring creativity to menu planning, pride in presenting nutritious and appetising dishes, and a genuine passion for making mealtimes special for our Residents. Above all, you'll be a team player with a positive attitude and a caring approach that reflects the values of HC-One. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Chef HC-One will invest in you with great opportunities to progress into regional and national roles: * Great work life balance * An hourly rate is subject to experience and qualifications * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role About You Not Specified About The Company Not Specified

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule. 6:00 am - 2:00 pm. Days may vary, further details upon interview. Requirement: Previous sous chef experience preferred. Willing to train! Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Fresh Ideas 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) 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. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Fresh Ideas maintains a drug-free workplace.

PRN Cook/Chef - Day & Evening Shifts We're seeking a reliable, passionate Cook/Chef to prepare nutritious, delicious meals for our senior community on an as‑needed basis. You'll oversee all aspects of meal preparation and ensure dishes are tasty, well‑presented, and served with care. Flexible scheduling is available with both day and evening shifts. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Cooks meals according to established recipes and menus. * Assists Culinary Services Director in creating menus that meet the residents' nutritional needs and accommodates residents' food preferences. * Presents meals that are pleasing to the eye and palate. * Sets up kitchen and preps according to each day's menu, preps for next day. * Cleans dishes, floors, walls and kitchen equipment maintaining sanitary guidelines according to community's policies and procedures. * Maintains an organized, clean, and safe storeroom, coolers, and kitchen. * Assists in planning and cooking of special meals.. * Maintains proper temperatures of steam table, dishwasher, refrigerator and freezer. * Maintains confidentiality of residents' personal information in and out of the community and protects and supports residents' rights. * Maintains a professional appearance by wearing clean, pressed uniform and a demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests. * Maintains a positive customer service environment and practices honesty and integrity in all aspects of performance. * Ensures adequate daily coverage for meal service by communicating with the Culinary Services Director and/or Host/Hostess, to include taking resident orders for meals, providing drink refills according to residents' / guests' requests, assists with the cleaning, resetting and preparation of the dining room in-between mealtimes. * Performs all other duties as assigned or required. Managerial Breadth/Scope of Job There are no managerial duties for this position.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $21.96/hour, automatic raise to $22.96/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Flagship Restaurant Group Chef Opportunities Full-Time & Part-Time | Pay varies by role and experience | Bonus & Benefits Available About the Opportunity At Flagship Restaurant Group, we re passionate about creating memorable dining experiences and that begins in the kitchen. We re always looking for dedicated, creative, and hardworking individuals to join our back-of-house teams. Whether you re taking your very first step into the restaurant world as a dishwasher or prep cook or leading a team as a sous chef or executive chef, we want to hear from you. This opportunity isn t tied to just one location or brand. Flagship operates a variety of concepts, ranging from high-energy casual to elevated dining, giving our team members the chance to grow in environments that fit their style and strengths. Joining us means joining a company that values culture, creativity, and collaboration at every level. What We Offer Competitive pay tailored to the role and your level of experience Bonus opportunities available for certain positions A comprehensive benefits package for full-time team members, including health coverage and additional perks Career development with clear opportunities for advancement across multiple restaurants and brands Exposure to diverse culinary styles and concepts, from high-volume kitchens to chef-driven menus A workplace that emphasizes inclusivity, innovation, and teamwork your contributions are valued here What We re Looking For Individuals who thrive in a fast-paced, team-focused environment Dependable professionals who take pride in their work and show up ready to succeed A genuine passion for food, learning, and hospitality For entry-level roles: enthusiasm and willingness to learn; prior experience is a plus but not required For experienced cooks: solid technical skills, consistency, and a drive to continuously improve For leadership positions: a proven track record in leading kitchen teams, managing costs, scheduling, and inspiring excellence in both people and food Your Next Step If you re ready to put your skills and energy into a company that values both culinary talent and personal growth, Flagship Restaurant Group could be the place for you. This posting is designed to keep the door open for current and future opportunities, so by applying, you ll be on our radar for the role that best matches your background and career goals. Proactive candidates catch our eye send your interest directly to ******************* for priority review by our recruiting team.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the Haywain, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Stonehouse Pizza & Carvery, we love our pizzas, we love our roasts, but mostly we love our people. If you fancy a pizza the action, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome.

Benefits: * Bonuses based on restaurant performance * Bonus based on individual performance * Short Term & Long-Term Disability Insurance * Health/Dental/Vision Insurance * 401(k) matching * Employee discounts * Flexible schedule * Paid time off In anticipation of growth in our Midwest market, 801 Restaurant Group is seeking talented professionals for the roles of Executive Chef and Sous Chef. The ideal candidates are detail-oriented, highly motivated and skilled professional chefs with strong knowledge of dry aging and butchering, excellent communication and interpersonal skills, and a true passion for fine service and food. Desired Experience: Executive Chef - Minimum of 2 years, but preferably at least 4 years, prior experience as an Executive Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Culinary degree is preferred but not required. Sous Chef - Minimum of 2 years prior experience as Sous Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Chef Position Requirements: * Strong knowledge of dry aging and butchering. * Ability to work all stations on the line. * Ability to draw upon invention, imagination, and originality in creating new dishes and menu items * Complete understanding / proficiency in R365 accounting & financial system, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc. * Ability to remain calm, professional and use good judgment under pressure. * Ability to successfully work/manage kitchen service in a fast-paced / high stress environment while remaining calm, professional and providing effective leadership to BOH team * Ability to handle knives, operate kitchen equipment, work with high heat/open flame * Ability to follow recipe & presentation guidelines while maintaining proper food safety & sanitation standards * Coordinate food orders to support timely / efficient delivery to each table. * Meet special guest requests while ensuring same high-quality standards * Ability to effectively communicate with both FOH and BOH teams in loud environment * Must have open availability to work any day of the week, including nights, weekends & some holidays * Regular, predictable and reliable attendance Physical requirements include, but are not limited to: * Physical ability to work on your feet, alertly, for extended periods of time * Continuous use of hands and arms * Continuous bending, reaching & twisting * Physical ability to frequently lift up to 50lbs * Ability to squat, kneel, and climb Compensation: 801 offers competitive pay and bonus opportunities. Chefs receive an annual base salary (dependent on experience) plus quarterly/annual bonus eligibility.

Job Summary - Serve as “second-in-command” of the kitchen, assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Job Tasks 1. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes 2. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production 3. Assumes complete charge of the kitchen in the absence of the Executive Chef 4. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities 5. Consistently maintains standards of quality, cost, eye appeal and flavor of foods 6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability 7. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment 8. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef 9. Personally works in any station as assigned by the Executive Chef 10. Helps plan energy conservation procedures in the kitchen 11. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. 12. Consults with dining service personnel during daily line-ups 13. Assists in maintaining security of kitchen including equipment, food and supply inventories 14. Assists in food procurement, delivery, storage and issuing of food items 15. Expedites food orders during peak service hours 16. Supervises, trains and evaluates kitchen personnel 17. Coordinates buffet presentations 18. Inspects presentation of food items to insure that quality standards are met 19. Reports all member/guest complaints to the Chef and assists in resolving complaints 20. Monitors kitchen employees' time cards to ensure compliance with posted schedules

Role OverviewSodexo is seeking a Chef Manager for Union Adventist University located in Lincoln, Nebraska. This position will manage the dining services for the student center including scheduling, ordering, inventory, menu development, safety management and financial oversight. the Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. IncentivesRelocation Assistance is available What You'll Dobe 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; and/orhave 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 trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave 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 - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year