Executive chef jobs in Ruston, LA

Job Description Executive Chef - Rogers, Arkansas Gecko Hospitality is now searching for an experienced and motivated Executive Chef in the Rogers area! The ideal Executive Chef is a detail-oriented, communicative, and visionary leader who excels in culinary excellence, team development, and back-of-house management. About The Company: Our mission is to empower our people, enrich the community, and provide exceptional hospitality. This is achieved through internal collaboration, where team members come together to innovate and improve experiences for everyone involved. At its core, our culture values kindness, respect, and internal hospitality, which guides our interactions. Responsibilities: Detail-oriented and committed to excellence in culinary operations Excellent communication skills to lead and collaborate with the team Accountable for all culinary aspects of the business including recipe and menu development Recruiting, training, and developing a high-performing culinary team Maintaining consistently excellent cuisine and presentation Ensuring team compliance with safety and health standards Managing back-of-house administrative and financial duties Compensation and Benefits: Salary: up to $90,000 Bonus Potential Medical, Dental, Vision and Life Insurance Paid Time Off Short and Long-Term Disability Insurance 401(k) Qualifications: Minimum of 3-5 years current experience as an Executive Chef; steakhouse background strongly preferred High volume background - must have Executive Chef experience in establishments doing over $3 million in sales per year Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Executive Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Must be able to train out of state for this position Apply Now - Executive Chef located in Rogers, Arkansas! For immediate consideration, e-mail your resume to **************************.

Job Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

An Executive Chef is the top-level culinary manager in a restaurant or food service establishment, responsible for overseeing all aspects of the kitchen, including menu planning, food preparation, staff management, and financial oversight. They ensure high-quality food and efficient kitchen operations, playing a crucial role in the overall success of the business. Key Responsibilities: Food Preparation: Overseeing the preparation of all dishes, ensuring consistent quality and presentation. Kitchen Management: Managing kitchen staff (line cooks, prep cooks, sous chefs), including hiring, training, scheduling, and performance management. Inventory Management: Monitoring food and supplies, placing orders, and controlling costs to minimize waste. Budget Management: Collaborating with management on budgeting and financial planning for the kitchen. Food Safety and Sanitation: Implementing and maintaining strict food safety and sanitation standards to comply with health regulations. Vendor Relationships: Building and maintaining relationships with suppliers to source high-quality ingredients at competitive prices. Customer Service: Addressing customer feedback, including handling complaints and accommodating special dietary requests. Menu Development: Creating and updating menus that align with the restaurant's concept, target audience, and seasonal availability. Essential Skills and Qualifications: Culinary Expertise: Extensive knowledge and experience in all aspects of food preparation and cooking techniques. Leadership and Management: Ability to motivate and manage a team, delegate tasks effectively, and resolve conflicts. Organizational Skills: Ability to plan, prioritize, and manage multiple tasks simultaneously. Financial Acumen: Understanding of budgeting, cost control, and inventory management. Communication Skills: Ability to communicate effectively with kitchen staff, management, and customers. Problem-Solving Skills: Ability to identify and resolve issues related to food quality, staffing, or equipment. In essence, the Executive Chef is the driving force behind the kitchen, responsible for both the culinary and operational success of the establishment

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS People and product focused hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients and the ability to build relationships. Perform related duties as assigned by Management. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Degree or certification from an accredited culinary arts institute preferred, or apprenticeship certification from the American Culinary Federation. At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry. Proven track record in improving kitchen efficiency, managing food quality, and labor costs. Must have excellent managerial, financial analysis, team building, and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient in Microsoft Word, Excel, and PowerPoint. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; travel may be required. Experience in a union work environment preferred. Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Specific vision abilities required by this job include close vision and the ability to adjust focus. Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium events. Must have the ability to lift, push, pull approximately 25lbs Must be able to stand and/or walk for up to 10 hours during a single shift, while navigating ramps, stairs and elevators. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site (Caesars Superdome & Smoothie King Center New Orleans, LA) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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

Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: * Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. * Participates and conducts regular departmental and company meetings. * Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. * Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. * Orders, inventories, and establishes pars to meet the businesses ever changing demands * Recruits, manages, schedules, hires, trains, and develops the restaurants team members. * Ensure direct reports receive constructive coaching sessions either formal or informal as needed. * Create and update departmental policies and procedures to ensure effectiveness and relevance. * Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. * Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. * Ability to work on future goals while never letting the daily needs of the business faulter. * Accurately track team members attendance, behaviors, and performance. * Available and present at times of peak business and available to work all shifts. * Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. * Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. * Other duties as assigned. Qualifications: * A high school diploma or GED equivalent is preferred. * Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills. * Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company. * Gaming industry experience is preferred What's in it for you: * Top industry pay * Tuition Reimbursement * 401k with company match * Comprehensive health packages * Paid Time Off Target Compensation Range: * $56,900- $58,607 annual salary Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Role OverviewSodexoMagic is seeking an Executive Chef 3 for Grambling State University in Grambling, LA. This chef will be responsible for all culinary operations for resident dining. Grambling State is a Premier HBCU account boasting a robust and innovative dining program. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson and Sodexo. This strategic alliance enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. For almost 20 years, we have provided top-level food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges, universities and aviation lounges. Incentives*Relocation Assistance Available* *Sign On Bonus Available*What You'll Do be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting ensure Sodexo Culinary standards including recipe compliance and food quality are implemented have the ability and willingness to develop and motivate team members to embrace culinary innovations ensure food safety, sanitation and workplace safety standard compliance have working knowledge of automated food inventory, ordering, production and management systems What We 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring Culinary management experience within a large volume, quality-focused setting, preferably within a college or university environment. High expectations for customer service and quality of food. Understanding of financials as they apply to cost controls of food and labor. Ability and willingness to develop and train frontline employees. Passion for food and innovation. Knowledge of Sodexo systems preferred. Culinary degree (preferred). 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.

About Bally's Corporation Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. Qualifications: A high school diploma or GED equivalent is preferred. Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills. Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company. Gaming industry experience is preferred What's in it for you: Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages Paid Time Off Target Compensation Range: $56,900- $58,607 annual salary Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities, and activities may change at any time with or without notice.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the overall operations of the kitchens and personnel to ensure guest satisfaction and consistent compliance with all departmental goals, standards and procedures as well as all company, health, safety, and all other applicable regulatory standards and procedures. • Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements. • Responsible for the direct supervision of all Room Chefs and Assistant Chefs. • Manage staffing levels congruent with departmental and business needs. • Review and analyze financial reports and apply findings in a practical manner to improve the overall operations. • Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages. • Promote and ensure positive guest relations at all times. • Other duties as assigned Qualifications • Must be at least 21 years of age. • High school diploma or equivalent vocational training certificate. • Certification of culinary training or apprenticeship. • Two (2) years of experience in a similar position. • Must have an extensive knowledge of food products, recipes, and preparation and presentation styles. • Must be able to stand and/or walk for extended periods of time. • Must have excellent customer service and communication skills. • Must be able to obtain/maintain any necessary licenses and/or certifications by management. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Job Title: Executive Chef Our client is currently seeking two talented individuals to become Executive Chefs for our clients Forbes rated fine dining restaurants. An individual could be successful if they possess the following. ESSENTIAL DUTIES AND RESPONSIBILITIES The Executive Chef is responsible for assisting the Property Executive Chef in the daily operations of the kitchen, and provides leadership and direction to kitchen personnel including all cooks and dishwashers. Ensures that all recipes, food preparations, and presentations meet specifications and quality. Always presents a friendly and professional image at the Hotel/Casino. The following and other duties may be assigned as necessary: • Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. • Maintains strict confidentiality in all departmental and company matters. • Provides impeccable guest service to all guests • Oversees all food storage preparation and production • Ensures that the proper amounts of food have been prepared in accordance with the production sheets. • Trains all line cook employees the skills required of their specific position, including but not limited to: the use and care of the equipment, the use of knives and other culinary tools. • Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas. • Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance. • Verifies that kitchen staff follows all recipes and portion servings correctly. • Ensures that kitchen, dish, and storage areas are clean and organized. • Places food and supply orders as needed. • Receives orders and verifies invoices and ensures quality and freshness of merchandise. • Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction. • Ensures optimum staffing levels by coordinating the schedules of the staff. • Maintains a safe, orderly and sanitized kitchen. • Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality. • Achieves financial objectives by monitoring labor and food costs to budgetary requirements. • Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures. • Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. • Instrumental in organizing an efficient flow of production. Checks all daily events, delegates and follows up. • Maintains menus and food quality up to standards. • Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. • Directs activities to one or more workers assisting with preparing and serving meals. • Completes required daily financial tools and reports. • Follows established procedures and policies of the Client. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. • Associates Degree in Culinary Arts or related field preferred. • Minimum of four years culinary cooking experience in a multiple food venue environment preferred. • One year in a supervisory capacity. • Experience in a full-service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred • Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety • Must be able to handle several projects and tasks at the same time. • Must be able to perform the physical job duties of all Food & Beverage team members. • Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. • Manages work procedures and expedites workflow. • Provides coaching and counseling to team members. LANGUAGE SKILLS Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS • Employee must be able to qualify for licenses and permits required by federal, state and local regulations. • Must possess a valid driver's license and have acceptable driving history as determined by The Client. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Employee could be exposed to an environment containing unrestricted second-hand tobacco smoke. The employee will be subjected to varied light levels and excessive noise. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description Reports to the Director of Food and Nutrition services at Glenwood. Provides leadership and support to the Food and Nutrition Department through overall planning and direction with collaboration with the Director of Foods & Nutrition. The Executive Chef of Food and Nutrition ensures a high level of customer service and patient satisfaction, excellent work culture and cost-effective management of all aspects of the service. Responsible for all activities related to food production, service for patients, employees and visitors, catering, and procurement of Food and Nutrition supplies. Provides oversight to the monitoring and evaluation of quality kitchen operation, and regulatory performance improvement processes for area of responsibility. Works collaboratively with peers to enhance, integrate and standardize culinary skills and food safety operations. Relocation assistance available. Key Responsibilities: Develop and manages strategic goals and objectives for Lemontree Healthcare for the Foods & Nutrition Department and plans to achieve those goals. Ensures compliance with standards established by accrediting organizations including but limited to Department of Health, CMS, DNV, Joint Commission Standards, the Academy of Nutrition and Dietetics Standards of Professional Practice, HACCP guidelines as well as federal, state, and professional regulations. Provides oversight for budget development and management for department. Plans and implements processes to improve efficiencies and enhance revenue generation for provision of food and culinary services. Oversees departmental personnel by implementation of providing training to team members, operational guidance, and ongoing development opportunities. Responsible for training and succession planning of food and culinary professionals for cooks and kitchen staff of 10 with 3 direct reports. Provides collaborative leadership to the development, implementation, and modification of standardized menus and recipes. Supports development and maintenance of electronic food service systems. Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate. Qualifications: BS degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or equivalent experience. Minimum of 5 years of progressively responsible experience in culinary/kitchen management including 2 years of management experience. Hospital experience is strongly preferred. Certification Requirements: ServSafe Manager Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. Benefits Dental insurance Vision insurance Health Insurance 401k Paid time-off Paid holidays Referral program Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Lemontree are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience, and suitability.

Job Description Tujague's Restaurant, New Orleans second oldest, is looking for one Chef de Cuisine/Sous Chef to join our 26 person strong team. We are located at 429 Decatur St. in the French quarter. Our entire building has recently undergone a full renovation including our spacious state-of-the-art kitchen. The ideal candidate is self-driven, punctual, and reliable. The Chef de Cuisine is responsible for all aspects of the kitchen such as menus plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. He/she provides leadership, training and hands-on management of the back of house staff. He/she is in charge of executing food in the main kitchen, collaborating with the Executive Chef on menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Chef de Cuisine provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a guest centric attitude and culture. This is a salaried position offering 45K-60k/year commensurate on experience, and includes health insurance and paid parking. We are an equal opportunity employer and will make any hiring decisions based on the individuals ability to excel in the role of Chef de Cuisine. Tujague's is currently open for dinner Wednesday through Sunday and Brunch Friday through Sunday as well as all major holidays. We will open 7 days a week starting in the month of September. Responsibilities Ensuring that all food meets the highest quality standards and is served timely Collaborating with the Executive Chef to plan the menu and design presentation for all dishes Collaborating with the Executive Chef to hire and train all kitchen staff Coordinating Kitchen staff and assisting them as required Managing assigned staff, including scheduling, training, performance feedback and discipline Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control Assessing the need for and reporting necessary kitchen repairs to the General Manager Enforcing best practices for safety and sanitation in the kitchen Creating new recipes to regularly update the menu and keeping track of new treads in the industry Incorporating feedback from restaurant staff and guests to make improvements or resolve issues Qualifications Serve Safe Certification 3-5 years experience in a professional kitchen or restaurant environment In depth knowledge of food principles and best practices Excellent communication skills and leadership qualities Passion for creating incredible food that attracts customers Ability to thrive in a high-pressure environment Exceptional standards for cleanliness, health and safety Experience managing inventories Creative and innovative thinking We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Personal Time Off CHEF DE CUISINE The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. QUALIFICATIONS 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Personal Time Off CHEF DE CUISINE The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. QUALIFICATIONS 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

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.

Multiple time ‘Best Overall Restaurant' award-winning Petit & Keet is now hiring for a new Executive Chef. Petit & Keet is a beautiful, high-volume 225 seat casual fine dining establishment located in the heart of West Little Rock. Our fare can be identified as ‘fine dining without the attitude' New American cuisine with a classic French backbone, and some other regional influences. All recipes are scratch as is our standard. We have a top-of-the-line kitchen that facilitates in excess of 1200 covers per week, Monday-Sunday. We are looking for an individual with pride, work-ethic, dedication to excellence, and passion to lead. High-level administrative, interpersonal, and culinary skills are key. Must love and care about food! Salary is based upon experience and ability. 60k-70k annually with profit sharing distributions based upon performance. To apply, send your resume to ********************** Petit & Keet Executive Chef | Kitchen Manager General: Is responsible for and oversees all aspects associated with BOH operations at Petit & Keet and reports directly to the General Manager. This includes, but is not limited to, the following: Management of the BOH department as a whole BOH standards, quality, and consistency Ensures the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Kitchen organization, product rotation, and routine maintenance Coordinates and directs all food preparation, from prep through service Stays current on restaurant industry trends Identifies new culinary techniques and presentations Oversees repairs of kitchen equipment and appliances The continued growth of BOH operations based around empirical evidence as a means to make sound decisions Oversees BOH staff to ensure they are each performing at their optimum level Ensures all BOH staff are operating within the parameters set forth by ownership including menu and prep consistency, identity, and scope Maintains standards of food as set forth by the General Manger and Ownership Morale: Perceives employee morale and takes strides to ensure a positive working environment is maintained Strives for open communication flow amongst all managerial, supervisorial, and front- line staff Encourages staff and remains consistent in demeanor concerning the approach of dealing with one staffer to the next Maintains positivity in high stress situations and leads by example Works to ensure there is a consolidated effort with FOH/BOH managers, and in relation to the approach in which we deal with staff Profit & Loss: Responsible for the BOH aspects related to profit & loss for Petit & Keet Attends weekly meetings, and monitors BOH departmental progress Monitors BOH ordering and ensures optimum pars and inventory levels are maintained Oversees scheduling to ensure labor cost remains at a reasonable level and overtime is mitigated unless necessitated for the needs of the business Ensures all new recipes, event menus, etc. are imported into our tracking system Food & Beverage Quality: Maintains food quality to ensure standards are met in accordance with Petit & Keet recipes and specifications Consistently takes measures to ensure our food quality remains at the highest level Communicates all issues or perceived issues to the General Manager in order to ensure a united front concerning corrective measures Training: Responsible for ensuring the department as a whole maintains proper staffing levels based on the needs of the business Oversees all aspects associated with the training of new departmental hires and new hire paperwork Responsible for gaging new hire progress and determining when training has been completed Monitors departmental employee performance in a given shift and on a long-term basis Administrative: Ensures BOH is maintaining accurate inventories and recipes Ensures all product is accounted for in weekly inventories Performs miscellaneous employee paperwork for BOH staff: welfare, child support, wage verification when necessary Performs weekly inventory with accuracy Other duties as assigned Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance Employee discount Paid training Profit sharing

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! The Barnett, formerly known as Ace New Orleans located in the Warehouse District, is where extraordinary service meets the vibrant pulse of New Orleans. Housed in a beautifully restored art deco building with 234 rooms. Our contemporary rooms and suites, rooftop pool and five exceptional dining outlets, will infuse your stay with Southern hospitality, live music, and eclectic flavors for a true sense of place. SUMMARY The Banquet Chef will train and manage kitchen personnel and supervise/coordinate all related Special Event activities. The Banquet Chef directly supervises kitchen personnel in all special events with responsibility for discipline and evaluation. This position is temporary through June 26, 2025. CORE FOCUS & ESSENTIAL RESPONSIBILITIES Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned. Estimate food consumption and requisition or purchase food for such events. Select and develop recipes for special event menus. Standardize production recipes to ensure consistent quality and proper execution of events. Establish presentation technique and quality standards. Plan and price special event menus. Ensure proper equipment operation/maintenance in events kitchen. Ensure proper safety and sanitation during prep for special events. Ensure that staff report to work as scheduled. Inspect attire of staff and ensure attire is Atelier-approved. Coordinate staff breaks in accordance with company policy. Conduct pre-party meetings to go over special event specifications. Monitor the preparation of station assignments, ensuring compliance to departmental standards. Inspect, plan and ensure that all materials and equipment are in complete readiness for service. Ensure all employees are fully trained in their job functions and in menu training. Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs. Assist in monthly inventories of food. SUPPORTING FUNCTIONS In addition to the core focus & responsibilities, the candidate is expected to complete the following duties: Attend hotel operational and BEO meetings as requested. ESSENTIAL QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding. Prioritize and organize work assignments, have timely follow up and execution. Have superb time management skills. Maintain complete knowledge of all hotel services/features and hours of operation. Other language, mathematical, and reasoning abilities as outlined below. Ability to comply with physical demands as outlined below. Knowledge and understanding of initiatives Technologically sound with Microsoft Office applications. Ability to compute basic mathematical calculations. Must be able to maintain a flexible work schedule. REQUIRED EDUCATION and/or EXPERIENCE Culinary Arts or hospitality management certification required, college education preferred. Minimum two years experience in an events kitchen (including banquets and/or catering) required. Previous experience in a kitchen supervisory role preferred. Previous experience with controlling food cost, labor cost and operational costs is required. Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred. LANGUAGE, MATHEMATICAL, and REASONING ABILITIES Candidate must meet the following cognitive abilities: Ability to understand guests' service needs & requests. Ability to acknowledge guests' requests in a polite manner. Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred). Ability to apply logical thinking and understanding to carry out written and oral instructions. Ability to address and solve problems involving guest and operational issues. Ability to compute basic mathematical calculations. PHYSICAL DEMANDS / WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sit, walk, and stand continuously. Lift / carry 25lbs (frequently) and 50lbs (occasionally) Bend, squat, crawl, and reach above shoulder level. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

Chef - Film Catering Reports to: Owner/Director of Operations At Hanna Brothers, we believe that “Great Food Brings People Together.” As an emerging leader in the corporate event catering industry, Hanna Brothers is the company to join if you want a rewarding career packed with limitless opportunities. Our customers span Fortune 500 companies, the film industry, as well as disaster relief agencies to name a few. As a member of the Hanna Brothers team, you will be an integral part of taking care of our customers, which will enable us to deliver great food, to any crowd, anywhere. Hanna Brothers is an innovative, high performing company that has recently grown to become of the largest food producers in middle Georgia. Our teammates are enthusiastic, committed to quality, and thrive on consistently delivering unparalleled results. Now is the time to join us and grow an exciting career within the food industry. Job Summary: Works directly for the owner to manage and lead film catering activities, including overseeing staff, creating menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Essential Job Functions: ? Leads & manages film catering team in multiple locations. ? To plan, inspect and execute a well thought out plan to ensure smooth service. Working tirelessly to maintain quality in food, sanitation, safety in work environment. ? Actively promote and exhibit enthusiasm in the work place. ? Be a spokesperson for what we do. ? Oversees and organizes kitchen stock and ingredients to ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. ? Keeps cooking stations stocked, especially before and during prime operation hours. ? Trains new film catering employees to kitchen standards. ? Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions and manage budgetary concerns. ? Properly utilizes left over stock and batch cooks as needed to preserve integrity of food and to keep it as fresh as possible. ? Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling. ? Works with kitchen team to maintain kitchen organization, staff ability, and training opportunities. ? Verifies that food storage units all meet standards and are consistently well-managed. ? Full financial accountability guiding kitchen staff, menu development, cost control, ordering supplies, counting inventory, and P&L accountability. ? Promote safety and security of co-workers, guests, building and assets utilizing procedures and policies developed by Hanna Brothers Georgia LLC. ? Demonstrate Continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless team-oriented guest service. ? Provides “WOW” guest service & “WOW” food quality to our clients. Requirements Required Knowledge, Skills and Abilities: Knowledge of: ? Proficiency in food preparation, “soups & sauces, starches, vegetables, all proteins, to include fish, chicken, beef etc.,” proper service temperatures and holding temperatures of all prepared foods, knowledge of butchery and fish cutting, knowledge of baking and pastry production, knowledge of all cooking methods such as roasting, stewing, etc. Skills & Qualifications: ? Formal Culinary Training, previous High volume Banquet/Catering experience preferred. Extensive food and beverage knowledge, Restaurant Industry knowledge, strong organizational skills, attention to detail, knowledge of restaurant regulations, leadership, management, positivity, ability to work under pressure, self-motivated, creative problem-solving skills, strong verbal and written communication skills, exceptional customer-service skills. Ability to: ? Ability to multi-task and remain unflappable, meet timelines, maintain professional appearance and attitude, work varied hours/days, take initiative, be self-motivated and perform at an independent, accountable, and dependable level. Ability to communicate in person in a one-to-one setting, work closely within a team environment to ensure the smooth running of the food and beverage operation. Ability to lift up to 50lbs on a day to day basis. Additional Requirements: ? Minimum of 5 years in a high volume banquet production; multi-outlets, Quality driven with a passion for excellence. ? Able to expedite service and stay organized in a high volume multi-faceted operation, which includes catering and a busy restaurant, highly focused on quality and sense of urgency, working knowledge of mathematics for recipes, ordering. ? Able to delegate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience. ? Minimum of 2 years' supervisor experience as Sous Chef or Chef de Partie. ? Must possess excellent organizational and administrative skills, interpersonal skills and leadership skills. ? Approachable, open-minded and fair. ? Flexible work hours to meet the demands of the operation. ? High energy. ? Serve-safe Certified ? Culinary Degree ? Large repertoire of cuisines. ? Working knowledge of computers and basic software.

External Job Title Chef D 'Cuisine (Prime Rib) - Bossier City Why We Need Your Talents: With our rapid projected expansion, the Live! Casino & Hotel Brand is searching for the right talent to grow with the organization and help drive our future success. The Chef D'Cuisine is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service and product. The Chef D'Cuisine will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational Culinary excellence. Responsibilities Where You'll Make an Impact: * Development and management of the budget and food cost %. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. * Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment within assigned food venue. * Is the creative manager in determining the menu and food offerings. * Development of staff, to include, interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations. * Manages restaurant personnel in preparation all menu offering while retaining the maximum amount of desired nutrients special and dietary request to include low-fat, sodium, vegetarian and low-calorie meals. * Manage food costs and establish purchasing specifications for restaurant food and beverage offerings. * Manage programs and processes to control and reduce loss time injuries. * Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste * Other duties as assigned. Skills to Help You Succeed: * Ability to analyze and interpret departmental needs and results. * Ability to solve complex problems. * Ability to perform assigned duties under frequent time pressures in an interruptive office. * Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. * Broad variety of tasks and deadlines requires an irregular work. * Requires compiling facts and figures in accordance with established procedures. * Ability to supervise a team. * Communication skills required to provide information and associated services to hotel management and guests. * Ability to service clients on moment's notice, variable distances. * Ability to perform in an interruptive office environment. * of employees supervised: Sous Chef, Prep Cook, Line Cook II, Lead Cook III, Steward. * Travel required: As required. * Hours Required: Scheduled days and times may vary based on need. Qualifications Must-Haves: * Education: A four (4)-year degree in a related field or equivalent work experience. * Experience: Three (3) to Five (5) years' experience as a Kitchen/Restaurant Supervisor and/ or Sous Chef. * You will be exposed to an alcohol and smoking environment and must be able to work in such environment. * Must have the ability to secure and maintain licensure as required by Louisiana Gaming Control Board or any other applicable regulatory entity as may be required to perform assigned duties, or as required by Live's operating standards. Physical Requirements: * Ability to stand for long periods of times without sitting or leaning. * Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects. * Ability to walk continually throughout a scheduled shift. * Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds