Executive chef jobs in Saint George, UT - 26 jobs

Job Description Are you a culinary leader with a passion for food, people, and creating exceptional dining experiences? Legacy Village of St. George is hiring a full-time Executive Chef to lead our kitchen team in the heart of beautiful St. George, Utah. THE BASICS Pay: In this cooking position, you will earn a competitive salary ranging from $70,000 - $80,000/year depending on experience. Schedule: This is a full-time, salaried position with a regular schedule of Monday through Friday from 8:00 AM to 5:00 PM, with occasional weekend events as needed. Benefits: We offer this cooking position flexible schedules, a 401(k) plan with company match, comprehensive health, dental, and vision benefits, as well as discounts at the hotels we manage. YOUR DAY AS AN EXECUTIVE CHEF Each day, you will lead a talented culinary team responsible for preparing and serving meals to over 250 residents. You will oversee all aspects of kitchen operations-from meal planning and food production to managing schedules, hiring, and ordering supplies-ensuring that everything runs smoothly and stays within budget. Your focus will be on building a cohesive team of chefs, servers, and support staff, fostering a positive and collaborative kitchen environment. Whether you're creating delicious, nutritious menus or coaching your team toward excellence, your role will be essential to delivering not just meals, but meaningful moments to our residents through food. REQUIREMENTS FOR AN EXECUTIVE CHEF Experience running a kitchen and managing staff Ability to manage a budget and maintain cost-effective operations Strong leadership skills with the ability to coach and train a team Commitment to building a positive, respectful kitchen culture A LITTLE ABOUT US: At Legacy Village of St. George, our mission is simple: to serve our residents like family. We offer senior living in one of Utah's most desirable locations-beautiful Southern Utah. Our gorgeous, state-of-the-art community provides amenities and services meant for an active and engaging lifestyle. Our residents enjoy the on-site beauty salon and spa, local transportation, and housekeeping. We have an incredible staff! WE CAN'T WAIT TO HEAR FROM YOU! If you're ready to take your culinary leadership to the next level in a supportive, resident-focused environment, we want to hear from you. Apply today using our initial 3-minute, mobile-friendly application and take the first step toward joining our cooking team! Job Posted by ApplicantPro

Job Description Pay $26.00 - $30.00/hour This is a full-time position Great opportunity for an aspiring chef! At Snow Canyon Retirement, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Snow Canyon Retirement, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance. Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings. Health/Dental Insurance 401K with employer match: Plan for your financial future with our 401k program. Life Insurance: Company paid life insurance Short and long-term disability: Financial security while you recover from an injury that puts you out of work Referral Bonuses: Refer qualified candidates and earn rewards Tuition Reimbursement: Invest in your education with our support Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Sous Chef The Sous Chef is to provide wholesome, nutritious, and attractive food that is served at the appropriate temperature. The Sous Chef reports to the Dining Services Director. Essential Functions of the Sous Chef Prepare and serve all food items using high quality ingredients and appropriate garnishes. Use recipes and correct portion sizes to provide a consistent product while controlling costs. Record and monitor food temperatures during storage, preparation, cooking, and serving. Label, date, and properly store all foods. Monitor and record temperatures of all kitchen refrigerators and freezers daily. Control overproduction and waste of all food items. Comply with all state and local rules and regulations for a clean, safe, and sanitary kitchen. Responsible for washing and sanitizing food service equipment. Responsible for general cleaning of cook's area, freezers, refrigerators, and storage areas. Follow established safety procedures while operating kitchen equipment. Responsible for storage of items received from vendors. Check inventory of needed supplies daily to ensure proper stock levels for the preparation of menu items. Mop and clean kitchen as needed. Removes garbage to dumpster as needed. Reports equipment and safety issues to the Dining Services Director. Sous Chef assumes all responsibility of the kitchen including but not limited to: ordering, menu writing, associate scheduling in the absence of the Dining Services Director and/or Executive Chef. Work as a team member to maintain a pleasant, effective work environment. Perform other duties as assigned. Non-Essential Functions of the Sous Chef Supports and participates in the resident centered activity programs. Participates in projects or committees as assigned. Attends all associate meetings including in-service education and associate functions, as requested by supervisor. Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience High School Diploma or GED at a minimum. Minimum two years cooking experience preferably within the healthcare or hospitality field. Serv-Safe Certification required. Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents. Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected. Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents. Be free of communicable disease. Ability to read, write, and speak English. Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances. Completion of drug testing and criminal record background check upon hire and upon request of supervisor. Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds. Adhere to and carry out all policies and procedures.

Southgate Senior Living is currently seeking a Sous Chef to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families and our community. We are guided by our CAPLICO Core Values: Celebration Accountability Passion for Learning Love One Another Intelligent Risk Taking Customer Second (Employee First!) Ownership If these core values resonate deeply with your own moral compass and you meet the requirements below, then you should apply. About the Opportunity Ensure efficient, timely and friendly service to all residents, staff and guests. Assist with meeting or exceeding residents' dining expectations. Keep food prep, dining areas and/or dish room areas clean and sanitary. Maintain proper sanitation and safety procedures and high quality of food preparation and presentation. Critical Success Factors Must be able to follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make attractive presentation for each meal, capable of a fine dining experience. Ensure resident special diets are offered and prepared, recognizing a resident's right to choose Willingness to learn new food preparation techniques and presentation. Occasionally serve food Execute opening and closing procedures Operate kitchen equipment such as broilers, ovens, grills and fryers. Clean and sanitize work areas, equipment and utensils Demonstrated ability to work effectively with a team. Must display team behaviors. Ability to effectively deal with conflict or resident complaints. Ability to focus on multiple tasks simultaneously. Follows all food safety and equipment safety procedures. Knowledge of and compliance with community quality standards and requirements. Must be dependable, punctual, self-motivated, and able to work without constant supervision. Minimum Qualifications Must possess or be able to obtain Food Handlers' Card Must possess or be able to obtain a Food Safety Management Certification We are an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other protected characteristics. The employer for this position is stated in the job posting. The Pennant Group, Inc. is a holding company of independent operating subsidiaries that provide healthcare services through home health and hospice agencies and senior living communities located throughout the US. Each of these businesses is operated by a separate, independent operating subsidiary that has its own management, employees and assets. More information about The Pennant Group, Inc. is available at ****************************

Southgate Senior Living is currently seeking a Sous Chef to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families and our community. We are guided by our CAPLICO Core Values: Celebration Accountability Passion for Learning Love One Another Intelligent Risk Taking Customer Second (Employee First!) Ownership If these core values resonate deeply with your own moral compass and you meet the requirements below, then you should apply. About the Opportunity Ensure efficient, timely and friendly service to all residents, staff and guests. Assist with meeting or exceeding residents' dining expectations. Keep food prep, dining areas and/or dish room areas clean and sanitary. Maintain proper sanitation and safety procedures and high quality of food preparation and presentation. Critical Success Factors Must be able to follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make attractive presentation for each meal, capable of a fine dining experience. Ensure resident special diets are offered and prepared, recognizing a resident's right to choose Willingness to learn new food preparation techniques and presentation. Occasionally serve food Execute opening and closing procedures Operate kitchen equipment such as broilers, ovens, grills and fryers. Clean and sanitize work areas, equipment and utensils Demonstrated ability to work effectively with a team. Must display team behaviors. Ability to effectively deal with conflict or resident complaints. Ability to focus on multiple tasks simultaneously. Follows all food safety and equipment safety procedures. Knowledge of and compliance with community quality standards and requirements. Must be dependable, punctual, self-motivated, and able to work without constant supervision. Minimum Qualifications Must possess or be able to obtain Food Handlers' Card Must possess or be able to obtain a Food Safety Management Certification We are an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other protected characteristics. The employer for this position is stated in the job posting. The Pennant Group, Inc. is a holding company of independent operating subsidiaries that provide healthcare services through home health and hospice agencies and senior living communities located throughout the US. Each of these businesses is operated by a separate, independent operating subsidiary that has its own management, employees and assets. More information about The Pennant Group, Inc. is available at ****************************

Southgate Senior Living is currently seeking a Sous Chef to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families and our community. We are guided by our CAPLICO Core Values: Celebration Accountability Passion for Learning Love One Another Intelligent Risk Taking Customer Second (Employee First!) Ownership If these core values resonate deeply with your own moral compass and you meet the requirements below, then you should apply. About the Opportunity Ensure efficient, timely and friendly service to all residents, staff and guests. Assist with meeting or exceeding residents' dining expectations. Keep food prep, dining areas and/or dish room areas clean and sanitary. Maintain proper sanitation and safety procedures and high quality of food preparation and presentation. Critical Success Factors * Must be able to follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make attractive presentation for each meal, capable of a fine dining experience. * Ensure resident special diets are offered and prepared, recognizing a resident's right to choose * Willingness to learn new food preparation techniques and presentation. * Occasionally serve food * Execute opening and closing procedures * Operate kitchen equipment such as broilers, ovens, grills and fryers. * Clean and sanitize work areas, equipment and utensils * Demonstrated ability to work effectively with a team. Must display team behaviors. * Ability to effectively deal with conflict or resident complaints. * Ability to focus on multiple tasks simultaneously. * Follows all food safety and equipment safety procedures. * Knowledge of and compliance with community quality standards and requirements. * Must be dependable, punctual, self-motivated, and able to work without constant supervision. Minimum Qualifications * Must possess or be able to obtain Food Handlers' Card * Must possess or be able to obtain a Food Safety Management Certification We are an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other protected characteristics. The employer for this position is stated in the job posting. The Pennant Group, Inc. is a holding company of independent operating subsidiaries that provide healthcare services through home health and hospice agencies and senior living communities located throughout the US. Each of these businesses is operated by a separate, independent operating subsidiary that has its own management, employees and assets. More information about The Pennant Group, Inc. is available at ****************************

Join our dynamic and energetic team as Chef de Cuisine! You will have the chance to work alongside a talented group of individuals who share your passion for the culinary arts and are dedicated to providing exceptional service. Our fun and energetic company culture will make coming to work a delight, and you will have the opportunity to grow and develop your skills in a supportive environment. The ideal candidate has years of head Chef expreience and is able to understand financial, ordering, scheduling and inventory. This position requires availablilyt on weekends and nights, a flexible shcedule is needed. Respond to this ad to join our amazing team! A LITTLE ABOUT US Tucked between amazing red rock cliffs and the gateway to Zion National Park, Springdale has a lot to offer the outdoor adventure seeker. Some of the world's best hiking trails are just minutes away. Camp is a casual American dining experience that serves quality, rotisserie-driven comfort food with efficiency and flair. Centrally located adjacent to Desert Pearl Inn, one of Zion's most long-loved hotels, Camp features a custom world class rotisserie, a spacious patio and a communal fire pit evoking a nostalgic camp-like ambiance. Camp offers a fast-fine model of service which ensures swift ordering and attentive hospitality. . WHAT WOULD YOU DO AS A CHEF DE CUISINE The Chef de Cuisine is responsible for the daily operations of the kitchen. They are responsible for both short- and long-range planning including the development and execution of new menus and pricing, equipment, and budget planning, cost control, and profit contribution to the restaurant. They have overall responsibility for the day to day activities in the kitchen and for maintaining complete control of the kitchen at all times and to command the respect of the kitchen staff. The Chef de Cuisine directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace. They will work hand-in-hand with the General Manager to focus on the vision of the restaurant. In this leadership role, the Chef de Cuisine serves as a role model and mentor to the kitchen staff and must maintain a professional appearance and demeanor at all times. See the attached complete job description for full details on this position. Camp Outpost Zion is a division of Palisades Hospitality, a Northern-California based bespoke hospitality management company that manages and develops a curated portfolio of 20+ hotels and restaurants and provides industry-tailored financial, design and development consulting services. Palisades is committed to creating design-driven, dynamic spaces thoughtfully rooted in their locale and that leave a lasting impact on our guests and in their communities. Palisades Hospitality offers the following benefits for eligible full time employees: Health: Medical, Dental, Vision, Life, Flexible Spending Accounts, Health Savings Accounts, Legal, Transportation, Retirement: 401k Retirement savings program is available for all full and part time employees over the age of 21 Perks: All employees are eligible to enjoy a Travel + Dining Discount to stay and dine at sister locations. Employees celebrating years of service are recognized with a bonus award for milestone years.

Salary: $80,000 - $90,000/yr The Steakhouse Chef oversees all culinary operations within the casino's steakhouse, ensuring premium-quality food preparation, consistent execution, and an exceptional guest dining experience. This role requires strong expertise in steakhouse cuisine-including grilling, butchery, seasoning, and classic accompaniments-along with menu development and daily kitchen leadership. The Steakhouse Chef will supervise kitchen staff, uphold food safety standards, and contribute to the overall success of the culinary team. Responsibilities Culinary & Menu Execution Prepare, cook, and present high-quality steakhouse dishes, including steaks, chops, seafood, and signature sides, following established recipes and standards. Develop and refine menu items, seasonal features, and specialty cuts to elevate the guest experience. Maintain quality, consistency, and premium presentation across all dishes served. Conduct food tastings, recipe testing, and plating design to ensure excellence. Supervisory & Leadership Duties Lead and supervise kitchen staff, including cooks, prep cooks, and stewards assigned to the steakhouse outlet. Train team members on culinary techniques, proper meat handling, food safety, and equipment use. Create schedules, assign tasks, and maintain efficient workflow during all service periods. Support performance evaluations and provide coaching to foster a motivated, high-performing team. Operations & Compliance Monitor inventory levels and assist with ordering, receiving, and storing meats, produce, and supplies. Ensure proper handling, rotation, and labeling of all ingredients to minimize waste and maintain freshness. Maintain a clean, organized, and safe kitchen environment at all times. Comply with all local, state, and federal food safety regulations, as well as casino policies and procedures. Work closely with the Executive Chef and management to meet financial goals, including food cost, labor efficiency, and revenue targets. Guest Service & Collaboration Partner with front-of-house staff to ensure seamless service and timely delivery of menu items. Assist with special events, private dinners, and promotional steakhouse features. Engage with guests when appropriate to ensure satisfaction and gather feedback for continuous improvement. Qualifications Required: Minimum 3 years of culinary experience, including at least 1 year in a supervisory role. Strong background in steakhouse cuisine, grilling, butchery, cooking techniques, and flavor development. Knowledge of kitchen operations, food safety practices, and sanitation standards. Proven ability to lead teams in a fast-paced, high-volume environment. Excellent communication, time-management, and problem-solving skills. Flexibility to work weekends, holidays, and varied shifts as required by casino operations. Preferred: Experience in casino, resort, or high-volume hospitality environments. Culinary school training or certifications. Experience with premium beef programs (e.g., USDA Prime, dry-aged, Wagyu).

We are hiring immediately for a full time CHEF, SOUS position. Note: online applications accepted only. Schedule: Full time: Flexible hours and weekends, details upon interview. Requirement: Culinary experience required Pay Range: $20.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1496238. 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: http://olivia.paradox.ai/mo Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability 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 Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Chartwells Higher Ed maintains a drug-free workplace.

Job Description We are hiring immediately for a full time CHEF, SOUS position. Note: online applications accepted only. Schedule: Full time: Flexible hours and weekends, details upon interview. Requirement: Culinary experience required Pay Range: $20.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1496238. 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 Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability 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 Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Chartwells Higher Ed maintains a drug-free workplace.

STARTING RATE: D.O.E. MINIMUM AGE REQUIREMENT: 21 years old LICENSE/CERTIFICATION: S. Nevada Health District Health Card and Valid Driver's License. The Room Chef is in charge of all food preparation for their assigned food outlet(s) and all other related duties as assigned. JOB QUALIFICATIONS: Previous kitchen management experience is required. The successful Room Chef will have a strong attention to detail. This manager will be able to engage in multiple projects at a time, following time lines and quality expectations of the highest degree. Conflict resolution and problem solving with both guest and fellow team players while maintaining company expectations. Must be able to make “on the spot” decisions. Must be innovative, motivated, adaptable, and creative. Must have intermediate computer skills. This position requires excellent leadership and motivational skills. ESSENTIAL JOB FUNCTIONS: Ensure the accurate and timely preparation and delivery of all assigned outlet(s) food items. Work directly with the Director to develop and coordinate all assigned outlet(s) food products. Oversee the entire kitchen staff, which includes duties such as hiring, training, leading, motivating, scheduling, evaluating, coaching, and disciplining food services employees. Ensure quality and excellent service is maintained in all kitchen areas with in-depth focus in the food outlets. Menu planning, menu engineering, cost analysis, operational evaluations and execution of company directives. Other job related duties as assigned and instructed by management. CUSTOMER SERVICE EXPECTATIONS: Always strive to deliver world-class products and service for our guests. Take ownership and have an "It's my job" attitude. Listen and pay attention to what is being communicated both verbally and non-verbally. Share knowledge in such a manner as to inspire creativity and innovation among the staff in a non-threatening atmosphere. PHYSICAL DEMANDS: The work requires some physical exertion such as long periods of standing; walking; recurring bending, crouching, stooping, stretching, reaching, or similar activities; recurring lifting heavy objects over 50 pounds. The work may require specific, but common, physical characteristics and abilities such as above-average agility and dexterity. WORK ENVIRONMENT: The work involves moderate risks or discomforts requiring special safety precautions, e.g., working around kitchen equipment, moving parts, carts, or machines, or with contagious diseases or irritant chemicals. Employees may be required to use protective clothing or gear such as masks, gowns, coats, boots, goggles, gloves, or shields. This is a 24 hour/7 day a week work environment with varying shifts including weekends and holidays.

The Chef and B oversees all culinary and food and beverage operations, ensuring exceptional guest experiences, operational excellence, and profitability across all outlets, including restaurants, bars, in room dining, and banquets. This position combines culinary innovation with strategic business management, leading both kitchen and front of house teams to consistently deliver high quality service, products, and innovative offerings. ESSENTIAL RESPONSIBILITIES Leadership and Operations Direct and organize the daily operations of all Food and Beverage outlets and culinary teams to achieve the highest quality of food and service. Supervise and coordinate activities of chefs, cooks, bartenders, servers, and stewards. Collaborate with the General Manager on strategic goals, budget management, and guest satisfaction metrics. Monitor guest feedback and implement service recovery and quality improvements as needed. Maintain compliance with sanitation, safety, and health regulations. Lead by example with a hands on presence during peak service periods. Financial and Business Management Develop and oversee annual budgets for food, beverage, and culinary operations, ensuring effective cost management, profitability, and alignment with financial objectives. Analyze revenue reports, food and labor costs, and profit and loss statements to enhance operational efficiency. Manage inventory, purchasing, and vendor relationships to ensure quality and consistency. Implement innovative revenue strategies, promotional activities, and cost containment initiatives. Menu Development and Quality Control Partner with culinary and service teams to develop innovative menus that incorporate current market trends and seasonal ingredients. Maintain high standards of product quality, consistency, and presentation across all outlets. Supervise recipe development, food costing, and plating standards. Supervise recipe development, food costing, and plating standards. Implement beverage programs, including wine, cocktails, and non-alcoholic options, aligned with the restaurant concept. Implement beverage programs, including wine, cocktail, and non-alcoholic options, in alignment with the restaurant concept. Team Development Recruit, train, mentor, and evaluate culinary and Food & Beverage staff. Promote a culture of teamwork, excellence, and accountability. Hold regular meetings to communicate goals, performance expectations, and training requirements. Encourage cross-training between front and back of house to ensure seamless guest service. Guest Experience Ensure personalized, professional, and efficient guest interactions across all outlets. Anticipate guest needs and promptly address feedback or concerns. Uphold high standards of ambiance, cleanliness, and service quality. Perform any other duties as assigned by the manager or supervisor. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel. Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect Supervisors. Participate in community and marketing events to promote property outlets. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well paced mobility for up to four (4) hours in length. Must be able to exert well paced ability to maneuver between functions occurring simultaneously. Must be able to exert well paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language used in the workplace. Requires good communication skills, verbal, written and electronic. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess intermediate computer skills. Must possess basic computational ability. Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Ability to analyze data, identify trends, and make sound business decisions. Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS. Self-driven and able to work independently. Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail. Working knowledge of OSHA, food safety, and labor laws. EDUCATION and EXPERIENCE High school diploma or equivalent is required; a culinary or hospitality degree is preferred. A minimum of 5 years of combined Food and Beverage and culinary management experience is necessary. Demonstrated success in leadership, operations management, and team development is essential. LICENSES OR CERTIFICATIONS Safe Server Alcohol and Food Handlers Certification is required. CPR and First Aid training are preferred. A valid driver's license may be required for specific duties. DABS Manager Training Certification GROOMING All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel's facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Job Description Sous Chef | Upscale Casual | Salary up to 65K We are thrilled to present an exciting opportunity for culinary professionals at our distinguished Italian restaurant located in the charming town of Springdale, Utah. We're currently on the lookout for a competent and creative Sous Chef to augment our team. Our restaurant has made a name for itself through its genuine Italian cuisine, heartening ambiance, and modern culinary techniques. As a sous chef, you will be instrumental in maintaining our high culinary standards, creating delectable dishes, and providing our patrons with an unforgettable dining experience. Responsibilities: Culinary Leadership: Lead by example, ensuring that the preparation, cooking, and presentation of our dishes meet the highest quality standards. Work in tandem with the Chef de Cuisine, Executive Chef, and management team to ideate innovative menus that not only reflect the essence of the region but also align with our vision. Implement effective production methods and portion control to minimize waste and manage food costs. Kitchen Operations: Oversee dinner service from the line each night. Coordinate with kitchen staff to assure seamless service during peak hours. Monitor inventory levels to anticipate kitchen needs and prevent wastage. Ensure adherence to cleanliness, sanitation, and food safety standards as per local health regulations. Staff Development and Training: Offer continuous training and guidance to the kitchen staff, fostering a culture of learning, skill development, and teamwork. Encourage open communication, creativity, and collaboration to establish a positive work environment. Stay abreast of industry trends, culinary techniques, and novel ingredients, and share this knowledge with the team. Job Qualifications: At least 5 years of culinary experience, with a minimum of 2 years in a leadership role, preferably across diverse restaurant concepts. Proficient in various cooking methods, ingredients, equipment, and procedures. Excellent communication and leadership skills. Culinary Arts Degree or related field preferred. Current ServSafe Manager Certification. A testimonial from one of our former sous chefs: "Working here was a remarkable experience. The focus on authentic Italian cuisine, the emphasis on teamwork, and the opportunity to grow and learn were truly unparalleled." Join us, where we combine tradition, innovation, and exceptional service to deliver an unmatched dining experience. Apply Now - Sous Chef in Springdale, Utah If you would like to be considered for this position, email your resume to *****************************

Job DescriptionLead with Precision. Create with Soul. Now Hiring: Head Pastry Chef | Bonrue Bakery Who We Are Bonrue Bakery blends timeless European pastry craft with modern hospitality and speed. Founded by Michelin-trained chefs and powered by a team committed to excellence, Bonrue has grown into one of Southern Utah's most celebrated bakery brands. Our pastry program is the soul of our business. We're looking for a Head Pastry Chef to lead its day-to-day execution-someone who leads by example, trains with intention, and brings consistency and beauty to everything they touch. The Role As Head Pastry Chef, you'll oversee the daily production and finishing of all pastry and dessert items-ensuring each one meets Bonrue's exacting standards for quality, consistency, and visual appeal. You'll manage team flow, maintain production timelines, and work closely with the Executive Pastry Chef on recipe adherence, innovation, and seasonal rollouts. This is a hands-on leadership role ideal for a pastry professional who thrives on both precision and pace. What You'll Do Prepare and oversee production of all pastries, plated desserts, bars, and finishing items Lead a team of pastry cooks and assistants-assigning tasks, providing feedback, and modeling best practices Maintain consistency in scaling, shaping, baking, garnishing, and display presentation Uphold and enforce Bonrue's pastry standards across quality, speed, and appearance Follow daily prep lists and ensure all products are completed on time Monitor oven temps, baking times, and finishing execution Track and restock inventory of pastry ingredients, toppings, and packaging supplies Maintain a clean, organized, and efficient production station Collaborate with the Executive Pastry Chef on new menu development and seasonal rollouts Participate in plating for special events and brand activations Train new hires and mentor rising pastry team members Uphold all food safety and sanitation procedures, ensuring compliance at every leve Who You Are You might be the right fit if you: Have 3-5 years of professional pastry experience, including at least 1 year in a leadership role Are fluent in French or European pastry techniques, including doughs, mousses, glazes, and fillings Lead with a calm presence and a hands-on, solutions-first mindset Care deeply about presentation, precision, and consistency Enjoy mentoring others and setting the tone for kitchen excellence Are extremely organized and can keep pace in a high-volume environment Hold (or are willing to obtain) a Food Handler's Permit Can work early mornings and weekends, and lift up to 50 lbs What We Offer Competitive salary Creative input on seasonal menu items and new product development Cross-functional collaboration with bakery, savory, and leadership teams Growth track toward Executive Pastry Chef or Multi-Unit Pastry Lead A culture rooted in gratitude, standards, and hospitality A fast-scaling brand backed by passionate leaders and Savory Fund We use eVerify to confirm U.S. Employment eligibility.

Are you a culinary leader with a passion for food, people, and creating exceptional dining experiences? Legacy Village of St. George is hiring a full-time Executive Chef to lead our kitchen team in the heart of beautiful St. George, Utah. THE BASICS Pay: In this cooking position, you will earn a competitive salary ranging from $70,000 - $80,000/year depending on experience. Schedule: This is a full-time, salaried position with a regular schedule of Monday through Friday from 8:00 AM to 5:00 PM, with occasional weekend events as needed. Benefits: We offer this cooking position flexible schedules, a 401(k) plan with company match, comprehensive health, dental, and vision benefits, as well as discounts at the hotels we manage. YOUR DAY AS AN EXECUTIVE CHEF Each day, you will lead a talented culinary team responsible for preparing and serving meals to over 250 residents. You will oversee all aspects of kitchen operations-from meal planning and food production to managing schedules, hiring, and ordering supplies-ensuring that everything runs smoothly and stays within budget. Your focus will be on building a cohesive team of chefs, servers, and support staff, fostering a positive and collaborative kitchen environment. Whether you're creating delicious, nutritious menus or coaching your team toward excellence, your role will be essential to delivering not just meals, but meaningful moments to our residents through food. REQUIREMENTS FOR AN EXECUTIVE CHEF Experience running a kitchen and managing staff Ability to manage a budget and maintain cost-effective operations Strong leadership skills with the ability to coach and train a team Commitment to building a positive, respectful kitchen culture A LITTLE ABOUT US: At Legacy Village of St. George, our mission is simple: to serve our residents like family. We offer senior living in one of Utah's most desirable locations-beautiful Southern Utah. Our gorgeous, state-of-the-art community provides amenities and services meant for an active and engaging lifestyle. Our residents enjoy the on-site beauty salon and spa, local transportation, and housekeeping. We have an incredible staff! WE CAN'T WAIT TO HEAR FROM YOU! If you're ready to take your culinary leadership to the next level in a supportive, resident-focused environment, we want to hear from you. Apply today using our initial 3-minute, mobile-friendly application and take the first step toward joining our cooking team!

Black Desert Resort, located in the stunning landscape of Southern Utah, offers unique ultra-premium experiences amidst breathtaking natural scenery. Our resort features world-class dining, upscale accommodations, and premium amenities. The 20th Hole is a premier dining destination at Black Desert Resort, providing an elevated culinary experience for guests, golfers, and visitors. Whether they seek a refined post-game meal or a sophisticated social dining setting, the 20th Hole delivers exceptional service and cuisine in a luxurious environment. Job Summary: The 20th Hole Sous Chef at Black Desert Resort is responsible for assisting in the management of all culinary operations within the 20th Hole restaurant. This role ensures the highest quality of food preparation, presentation, and service while maintaining efficiency in kitchen operations. Reporting to the Executive Chef, the Sous Chef helps oversee kitchen staff, enforces food safety standards, and collaborates with the culinary team to enhance menu offerings and guest satisfaction. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year-Round / Full-Time Salary Range: $62,000 - $68,000/yr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Why Join Us: Competitive Salary and Benefits: Comprehensive health insurance, 401K with company match, employee dining room, paid time off, exclusive resort discounts, and complimentary employee hotel stay program. Dynamic Environment: Work in a premier culinary setting within a luxury resort, leading a high-performing kitchen team. Career Growth: Opportunities for professional development and career advancement in the hospitality and fine dining industry. Responsibilities Assist in overseeing daily kitchen operations, ensuring seamless execution of food preparation and service. Supervise and mentor kitchen staff, fostering a culture of excellence and teamwork. Maintain food quality, presentation, and consistency, adhering to Black Desert Resort's high culinary standards. Collaborate with the Executive Chef of Restaurants to develop seasonal menus and creative culinary offerings. Monitor inventory levels, place orders, and manage food costs to optimize efficiency and minimize waste. Ensure compliance with all health and safety regulations, maintaining proper food handling, sanitation, and kitchen cleanliness. Oversee and coordinate food preparation for private dining and special events within the 20th Hole restaurant. Train kitchen staff on techniques, safety protocols, and best practices in food preparation. Assist in scheduling, performance management, and staff development initiatives. Work closely with the front-of-house team to ensure a seamless guest dining experience. Stay informed about industry trends, culinary innovations, and guest preferences to continuously enhance offerings. Qualifications Minimum of 4 years of culinary experience in a upscale resort environment, with at least 2 years in a leadership or sous chef role. Strong leadership and team management skills, with the ability to mentor and develop kitchen staff. Excellent organizational and multitasking abilities in a fast-paced environment. Strong knowledge of food safety regulations, sanitation standards, and kitchen best practices. Experience with menu development, inventory management, and food cost control. Passion for culinary innovation and commitment to delivering exceptional guest experiences. Ability to work flexible hours, including nights, weekends, and holidays, as required by the resort's dining operations. #blackdesertresort

Join our dynamic and energetic team as Chef de Cuisine! You will have the chance to work alongside a talented group of individuals who share your passion for the culinary arts and are dedicated to providing exceptional service. Our fun and energetic company culture will make coming to work a delight, and you will have the opportunity to grow and develop your skills in a supportive environment. The ideal candidate has years of head Chef expreience and is able to understand financial, ordering, scheduling and inventory. This position requires availablilyt on weekends and nights, a flexible shcedule is needed. Respond to this ad to join our amazing team! A LITTLE ABOUT US Tucked between amazing red rock cliffs and the gateway to Zion National Park, Springdale has a lot to offer the outdoor adventure seeker. Some of the world's best hiking trails are just minutes away. Camp is a casual American dining experience that serves quality, rotisserie-driven comfort food with efficiency and flair. Centrally located adjacent to Desert Pearl Inn, one of Zion's most long-loved hotels, Camp features a custom world class rotisserie, a spacious patio and a communal fire pit evoking a nostalgic camp-like ambiance. Camp offers a fast-fine model of service which ensures swift ordering and attentive hospitality. . WHAT WOULD YOU DO AS A CHEF DE CUISINE The Chef de Cuisine is responsible for the daily operations of the kitchen. They are responsible for both short- and long-range planning including the development and execution of new menus and pricing, equipment, and budget planning, cost control, and profit contribution to the restaurant. They have overall responsibility for the day to day activities in the kitchen and for maintaining complete control of the kitchen at all times and to command the respect of the kitchen staff. The Chef de Cuisine directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace. They will work hand-in-hand with the General Manager to focus on the vision of the restaurant. In this leadership role, the Chef de Cuisine serves as a role model and mentor to the kitchen staff and must maintain a professional appearance and demeanor at all times. See the attached complete job description for full details on this position. Camp Outpost Zion is a division of Palisades Hospitality, a Northern-California based bespoke hospitality management company that manages and develops a curated portfolio of 20+ hotels and restaurants and provides industry-tailored financial, design and development consulting services. Palisades is committed to creating design-driven, dynamic spaces thoughtfully rooted in their locale and that leave a lasting impact on our guests and in their communities. Palisades Hospitality offers the following benefits for eligible full time employees: Health: Medical, Dental, Vision, Life, Flexible Spending Accounts, Health Savings Accounts, Legal, Transportation, Retirement: 401k Retirement savings program is available for all full and part time employees over the age of 21 Perks: All employees are eligible to enjoy a Travel + Dining Discount to stay and dine at sister locations. Employees celebrating years of service are recognized with a bonus award for milestone years.

* We are hiring immediately for a full time CHEF, SOUS position. * Address: 351 W University Blvd, Cedar City, UT 84720 Note: online applications accepted only. * Schedule: Full time: Flexible hours and weekends, details upon interview. * Requirement: Culinary experience required * Pay Range: $20.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1496238. 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 Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: * Opportunities for Training and Development * Retirement Plan * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: * Medical * Dental * Vision * Life Insurance/AD * Disability 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 Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Chartwells Higher Ed maintains a drug-free workplace.

STARTING RATE: D.O.E. MINIMUM AGE REQUIREMENT: 21 years old LICENSE/CERTIFICATION: S. Nevada Health District Health Card and Valid Driver License The Room Chef is in charge of banquet food preparation and all other related duties as assigned. JOB QUALIFICATIONS: Previous kitchen management experience is required. The successful Room Chef will have strong attention to detail. This manager will be able to engage in multiple projects at a time, following time lines and quality expectations of the highest degree. Conflict resolution and problem solving skills with both guests and employees while maintaining company expectations is needed. Must be able to make “on the spot” decisions. Must be innovative, motivated, adaptable, and creative. Must have intermediate computer skills. This position requires excellent leadership and motivational skills. ESSENTIAL JOB FUNCTIONS: 1. Ensure the accurate and timely preparation and delivery of all banquet food items. 2. Work directly with the Director to develop and coordinate all banquet food products. 3. Oversee the entire banquet kitchen staff including duties such as hiring, training, leading, motivating, scheduling, evaluating, coaching, and disciplining employees. 4. Ensure quality and excellent service is maintained in all kitchen areas with in-depth focus in the banquet department. 5. Menu planning, menu engineering, cost analysis, operational evaluations and execution of company directives. Other job related duties as assigned and instructed by management. CUSTOMER SERVICE EXPECTATIONS: · Always strive to deliver world-class products and service for our guests. · Take ownership and have an "It's my job" attitude. · Listen and pay attention to what is being communicated both verbally and non-verbally. · Share knowledge in such a manner as to inspire creativity and innovation among the staff in a non-threatening atmosphere. PHYSICAL DEMANDS: The work requires some physical exertion such as long periods of standing; walking; recurring bending, crouching, stooping, stretching, reaching, or similar activities; recurring lifting heavy objects over 50 pounds. The work may require specific, but common, physical characteristics and abilities such as above-average agility and dexterity. WORK ENVIRONMENT: The work involves moderate risks or discomforts requiring special safety precautions, e.g., working around kitchen equipment, moving parts, carts, or machines, or with contagious diseases or irritant chemicals. Employees may be required to use protective clothing or gear such as masks, gowns, coats, boots, goggles, gloves, or shields. This is a 24 hour/7 day a week work environment with varying shifts including weekends and holidays.

The Mexican Room Chef oversees all culinary operations within the casino's Mexican cuisine outlet, ensuring high-quality food preparation, consistent flavor profiles, and exceptional guest satisfaction. This role requires strong culinary expertise in authentic Mexican cooking, menu development, and day-to-day kitchen leadership. The Mexican Room Chef will supervise kitchen staff, maintain food safety standards, and contribute to the overall success of the culinary department. Responsibilities Culinary & Menu Execution Prepare, cook, and present high-quality Mexican dishes in accordance with established recipes and casino standards. Develop and refine menu items, seasonal specials, and promotional offerings to enhance guest experience. Maintain quality, consistency, and authenticity in all dishes served. Assist with food tasting, recipe testing, and plating design. Supervisory & Leadership Duties Lead and supervise kitchen staff, including cooks, prep cooks, and stewards assigned to the Mexican food outlet. Train team members on culinary techniques, food safety, and proper use of equipment. Schedule staff, assign duties, and ensure efficient workflow during all shifts. Support performance evaluations and provide coaching to maintain a positive, motivated team. Operations & Compliance Monitor inventory levels and assist with ordering, receiving, and storage of food and supplies. Ensure proper handling, rotation, and labeling of ingredients to minimize waste. Maintain a clean, organized, and safe kitchen environment at all times. Adhere to all local, state, and federal food safety regulations, as well as casino policies and procedures. Work closely with the Executive Chef and management to meet financial goals, including food cost, labor cost, and revenue targets. Guest Service & Collaboration Partner with front-of-house staff to ensure smooth service and timely delivery of menu items. Assist in special events, banquets, and themed promotions related to Mexican cuisine. Engage with guests when needed to ensure satisfaction and gather feedback. Qualifications Required: Minimum 3 years of culinary experience, including at least 1 year in a supervisory role. Strong background in authentic Mexican cuisine, ingredients, techniques, and flavor profiles. Knowledge of kitchen operations, food safety practices, and sanitation standards. Ability to lead teams in a fast-paced, high-volume environment. Excellent communication, time-management, and problem-solving skills. Flexibility to work weekends, holidays, and varied shifts as required by casino operations. Preferred: Experience working in casino, resort, or high-volume hospitality environments. Culinary school training or certifications. Bilingual (English/Spanish) is a plus.