Executive chef jobs in Saint George, UT

Are you outgoing, energetic, passionate, and authentic? Enchantment Resort is the perfect spot for you! At Enchantment, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you'll ever find! Come join us! How You Will Enjoy Your Day Your role for this job will be to provide friendly customer service for each guest, while being professional, courteous, and engaging in fun and exciting conversations while serving our guests and assisting our servers as needed. If this job is the right fit for you, you will: Foster a work environment of teamwork and mutual service by assisting co-workers and other departments as necessary to ensure guest satisfaction Supervise and administer the kitchen operation including coordination of menu items and utilization of products to maximize customer satisfaction and control of food costs. Oversee food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation We hope to see your application for this position and look forward to meeting you!

Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. As the culinary leader of the Mercury Training Facility, the Executive Chef is responsible for overseeing all aspects of food operations for players, coaches, and staff throughout the WNBA season. This role provides leadership, vision, and hands-on execution to ensure that meals fuel peak athletic performance, align with nutrition and wellness standards, and are presented at the highest level. The Executive Chef manages the culinary team, directs menu planning and innovation, and ensures consistent excellence in food quality, safety, and service. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay a salary of $75,000 to $85,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 2, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Provide overall leadership, direction, and management of the culinary program at the Mercury Training Facility Design and execute performance-driven menus tailored to athlete nutritional needs, dietary restrictions, and food trends Lead, train, and mentor a team of sous chefs and cooks, ensuring consistent execution of culinary standards Collaborate with performance nutritionists, athletic trainers, and medical staff to align menus with health and recovery goals Uphold the highest standards of food safety, sanitation, and regulatory compliance (including FIFO, ServSafe, and HACCP protocols) Oversee recipe development, production, and presentation for daily meal service and special events Ensure an A-grade level of cleanliness and organization across all kitchen areas and equipment Act as a visible and hands-on leader, working alongside the team in both culinary execution and service delivery Qualifications Culinary degree or equivalent high-level culinary experience Minimum 5-7 years of progressive leadership experience as an Executive Chef or similar role Strong background in wellness-focused, performance, or athletic dining preferred Expertise in from-scratch cooking, recipe development, and menu engineering Proven ability to lead, develop, and inspire a culinary team in a high-performance environment Strong knowledge of nutrition, dietary requirements, and food trends relevant to athletes Demonstrated success in managing budgets, food cost, and labor efficiency Excellent communication and organizational skills, with the ability to collaborate across departments ServSafe Manager certification (or equivalent) required Ability to work flexible hours, including nights, weekends, and holidays, as dictated by team schedules Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Executive Chef - Private Club St. George, UT Salary up to $100,000/year Step into the vibrant culinary scene of St. George, UT, as the Executive Chef of a prestigious private club where innovation, excellence, and hospitality come together. Nestled in the stunning landscapes of Southern Utah, this exclusive club offers a dynamic environment for members and guests, featuring upscale dining, breathtaking views, and a commitment to exceptional service. We're seeking a passionate and experienced Executive Chef to lead our culinary team and elevate the dining experience to new heights. Job Qualifications: Executive Chef - St. George, UT 5+ years of experience as an Executive Chef in a private club, resort, or fine dining setting. Proven expertise in menu development, cost control, and managing large-scale operations. Inspirational leadership skills with a talent for mentoring and developing kitchen staff. Deep knowledge of modern culinary trends, wine pairings, and dietary accommodations. Experience in banquet and event catering operations. Proficiency in managing food and labor costs, as well as vendor relationships. Thrives in a fast-paced, high-volume environment with a focus on quality and consistency. Job Responsibilities: Executive Chef - St. George, UT Craft and execute seasonal menus that blend classic techniques with modern culinary trends. Deliver exceptional dining experiences with consistent quality and presentation. Innovate with specials, themed events, and creative banquet offerings. Oversee all kitchen operations, ensuring safety, quality, and efficiency. Recruit, train, and inspire a talented culinary team, fostering a positive work culture. Manage budgets, food costs, and labor expenses to meet financial goals. Ensure compliance with health and safety regulations through regular checks. Benefits: Executive Chef - St. George, UT Competitive salary up to $100,000/year. Comprehensive benefits package including health, dental, vision, and life insurance. 401(k) matching and retirement contributions. Paid time off and employee discounts. Opportunities for professional growth and continuing education. This is your chance to lead a talented culinary team in one of Utah's most stunning locations, delivering unforgettable dining experiences to an exclusive membership. If you're a visionary chef with a passion for innovation, leadership, and excellence, we'd love to hear from you! Send your resume to Charlie Zimmer at **************************** #ZRDH

Salary: $75,000 - $85,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We are currently seeking an Executive Chef for a premiere account at Southern Utah University located in Cedar City, UT. Our Executive Chef will oversee culinary operations to meet production, presentation, and service standards for a high volume residential dining hall on campus. We want to facilitate your growth as a professional in culinary arts, and at Chartwell's, you will find growth opportunities to be endless. KEY RESPONSIBILITIES: * Supervises and trains chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation * Ensure culinary standards including recipe compliance and food quality are implemented * Coordinates the development and accurate execution of new menus and concepts * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Complies with federal, state and local health and sanitation regulations and department sanitation procedures * Forecasts annual food and labor costs and monitors actual financial results * Participates and attends departmental meetings, staff development, and professional programs, as appropriate * Performs other duties as assigned QUALIFICATIONS: * A.S. or equivalent experience * Three to five years of progressive culinary/kitchen management experience * Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * High volume, complex foodservce operations experience-highly desirable * ServSafe Certified-highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1454359 Chartwells HE Lacey Woodard [[req_classification]]

Job Description Salary: $75,000 - $85,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We are currently seeking an Executive Chef for a premiere account at Southern Utah University located in Cedar City, UT. Our Executive Chef will oversee culinary operations to meet production, presentation, and service standards for a high volume residential dining hall on campus. We want to facilitate your growth as a professional in culinary arts, and at Chartwell's, you will find growth opportunities to be endless. KEY RESPONSIBILITIES: Supervises and trains chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation Ensure culinary standards including recipe compliance and food quality are implemented Coordinates the development and accurate execution of new menus and concepts Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Forecasts annual food and labor costs and monitors actual financial results Participates and attends departmental meetings, staff development, and professional programs, as appropriate Performs other duties as assigned QUALIFICATIONS: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet High volume, complex foodservce operations experience-highly desirable ServSafe Certified-highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1454359 Chartwells HE Lacey Woodard [[req_classification]]

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and 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 position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

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.

Benefits: TipShare +$3/hr avg Bonus based on performance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources About UsSoSoBa is a chef-driven, fast-casual ramen + craft noodle shop with a loyal following and a reputation for bold flavors, scratch cooking, and a fun, high-energy atmosphere. After establishing a strong presence in Flagstaff and Phoenix Arizona, we're hiring new leadership for our Phoenix location and looking for a talented Executive Chef to lead the culinary program. We already have a strong well-knit fully staffed culinary team trained and ready for our new Executive Chef. Position OverviewThe Executive Chef will oversee all culinary operations at SoSoBa Phoenix, ensuring that every dish leaving the kitchen meets our standards of consistency, creativity, and quality. This leader will manage kitchen staff, drive menu innovation, maintain food and labor costs to budgeted standards. The Ideal candidate will continue to cultivate our positive, efficient, and safety-focused kitchen culture. Ordering and management software and technology makes our onboarding process for the ideal candidate organized and efficient. You will be supplied with all you need to be successful on day one in your new role with us. Key Responsibilities Lead daily back-of-house operations, ensuring smooth service and high food standards Execute and refine SoSoBa's core menu while contributing seasonal specials and creative features Train, mentor, schedule, and manage BOH staff Maintain food quality, consistency, and presentation standards Manage inventory, vendor relationships, ordering, and cost control Uphold strict kitchen sanitation, safety protocols, and compliance with local health codes Collaborate with ownership and FOH leadership to drive guest satisfaction and profitability Assist with hiring, onboarding, and development of kitchen team members Ensure the kitchen operates efficiently during peak hours and under pressure Work closely with our Front of House management team on operations standards. Qualifications 3-5+ years of experience as an Executive Chef, Sous Chef, or Kitchen Manager in a high-volume or chef-driven concept Strong leadership and communication skills Proven track record in cost controls, ordering, and team management Knowledge of Asian cuisine, ramen/noodles, or scratch cooking preferred (but not required) Ability to thrive in a fast-paced, creative environment Commitment to consistency, cleanliness, and team culture ServSafe Food Manager Certification (or ability to obtain) What We Offer Competitive pay Weekly Tips Performance-based bonuses Opportunities for creative input and menu development Dining discounts and health benefits package Supportive ownership team and growth potential as SoSoBa grows Supportive and fully staffed kitchen crew who are all independent problem-solvers Benefits/Perks: SoSoBa provides a generous employee discount. Healthcare coverage is available. Competitive wages. Great Tips Sick Pay More great benefits will be discussed at the 90-day review. Compensation: $21.00 - $28.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. SoSoBa is now hiring! SoSoBa is an 'unabashedly in-authentic' approach to the traditional ramen shop. The food menu is a celebration in 'Uncommon-Ramen'. Craft Cocktails, Beer, Wines and Sakes make up the drink list. At SoSoBa we are passionate about the quality of our food, drinks and environment we provide for our customers and our fellow employees. We are a fast-paced downtown restaurant with a tight-knit crew. Apply today to come be a part of our awesome team!

Job Details 544 - Tempe Canopy - Tempe, AZ Full TimeDescription Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Lead Culinary team to consistently execute at a high level, develop and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods . Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Consistently offers professional, engaging and friendly service Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas; Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials; Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality; Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices; Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived; Use Driftwood's labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required Responsible for maintaining staffing levels through proactive recruiting; Ensure that performance management and colleague training/development occurs in a timely and consistent manger; Active involvement in the development and implementation of kitchen & restaurant capital projects Participate in the weekly operational meetings, including the Banquet Event review; Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance regularly; Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers; Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments; Participate in media and community opportunities to showcase food and beverage products and promote the hotel. Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements; Personally respond to food-related feedback and ensure proper processes and reports are produced Ensure that all kitchen equipment is in good working order and is properly maintained; Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees Qualifications KNOWLEDGE, SKILLS & ABILITIES Experienced in high volume catering with hotel top brands and fine dining Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service; Current on all culinary trends and active in the furthering of his/her own culinary development Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals; Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement; Fully supportive of and cognizant of all Corporate programs; Experience and comfort with television and other media promotional venues; Computer literate; PHYSICAL DEMANDS Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. Frequent twisting, bending, stooping, reaching, standing, walking, Frequent talking, hearing, seeing and smiling. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

We're hiring a private chef to cook in a client's home. You'll plan straightforward, nutrition-led menus, shop for ingredients, cook, batch where useful, and leave the kitchen clean. You'll coordinate with our nutrition team when needed. You'll work 5 days per week for a family and travelling with them when needed The role is fully in-person at the client's home in Las Vegas. Pay is $120k per year. You should have at least three years of professional kitchen experience. Private-chef experience is preferred. You are organised, discreet, punctual, and you keep a tidy kitchen. A valid driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and fitness is helpful, and a calm, systematic approach to meal prep will serve you well. To apply, please complete our short form. It takes 1-2 minutes and covers your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

Job DescriptionPrivate Chef - Reno, NVSchedule: 3:00 PM - 8:00 PM, 6 days per week (≈30 hours/week) Compensation: $55/hour A warm and welcoming family in Reno, Nevada is seeking a talented and creative Private Chef to prepare healthy, family-style dinners six days per week, along with light meal prep and snacks to enjoy throughout the week. The ideal candidate is experienced in wholesome, flavorful cooking, brings excellent organization and presentation skills, and enjoys engaging both adults and children in a positive food experience. Responsibilities Prepare fresh, healthy dinners daily (3 PM - 8 PM) Conduct meal prep for the week, including easy-to-grab snacks, lunches, and components for days off Plan and execute balanced menus customized to family preferences and dietary goals Focus on high-quality proteins (steak, beef, chicken) and nutritious sides Avoid seafood for Rachel (postpartum-focused, clean eating) Create engaging, family-friendly meals that help introduce new foods to the children Maintain a clean, organized kitchen environment and proper food storage Shop for groceries or coordinate delivery as needed Occasionally assist with special events or family gatherings (as agreed in advance) Family Preferences Rachel: Prefers beef, steak, and chicken; no seafood. Emphasis on healthy, postpartum-supportive meals (high protein, nutrient-dense, low processed foods). Walter: More flexible palate and open to variety. Children: Encouraged to explore new flavors and healthy foods in a fun, engaging way. Qualifications 3+ years of professional cooking experience (private home, restaurant, or catering) Strong knowledge of balanced nutrition and healthy cooking techniques Excellent presentation and plating skills ServSafe certification or equivalent food safety knowledge preferred Warm, professional demeanor and collaborative spirit Reliable transportation and flexibility for occasional schedule adjustments

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities * Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. * Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. * Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. * Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. * Monitor and control labor costs, payroll, and staffing levels. * Order products and manage inventory through warehouse and purchasing systems. * Address disciplinary issues when necessary in accordance with company policy. * Maintain a clean, organized, and sanitary work environment. * Foster team morale and maintain positive guest relations. * Communicate effectively with staff and management to meet operational deadlines. * Accurately read and execute food orders (tickets). * Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications * 7 years cooking experience * 2 year experience as a Supervisor * 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients * Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision * General knowledge of food and safety sanitation standards * Work in a fast-paced environment Physical Requirements: * Ability to stand for extended periods and lift heavy pots, pans, and trays. * Comfortable working in a hot and fast-paced kitchen environment. * Be able to lift 50 pounds safely. * Be able to stand for long periods of the time. * Must be able to move freely in confined spaces. * Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. * Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: * Comprehensive benefits (medical, dental, vision, supplemental coverage) * 401K retirement savings plan + discretionary match * Education Tuition Reimbursement Program * Paid Vacation * Holiday Pay * Weekly Resort Prizes * Career Development and Training Workshops * FREE daily meal * Internal Advancement

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 ****************************

, ENDING AFTER THE 2025 HOLIDAY SEASON** **MUST HAVE MORNING/DAYTIME AVAILABILITY** Work-Life balance - all Kneaders Bakery & Cafe locations are closed every Sunday & are closed on Thanksgiving Day & Christmas every year. Free meal provided during each shift worked as well as generous food & retail discounts provided too. Health benefits For full- time employees to support health & wellness (we also offer pet insurance for your 4-legged family members). Career growth opportunities - Restaurant leadership, retail management, specialization in the art of pastry & bread baking Kneaders has many career development paths available. Hourly wage plus the opportunity to earn tips on each shift If this sparks your interest, read below to learn about the person Kneaders is currently looking for. Kneaders Bakery & Cafe is currently looking for a talented Pastry Chef who is as passionate about food quality, customer service, community & as we are! In the role of Pastry Chef, you will have the opportunity to be part of a dynamic team who will offer a unique menu selection of more than 40 fresh baked pastries, pies, cakes, & muffins all made with honest, whole ingredients. A successful Pastry Chef at Kneaders Bakery & Cafe must possess: Proven track record of demonstrating super-hero abilities in the kitchen from following recipes to paying close attention to details to create one-of-a-kind pastries & baked goods. Lifting large amounts of dough, flour, and other supplies all weighing 50 lbs. or more & the ability to stand, lift, and mix is what our Pastry Chefs do every day. The ability to work through change & be able to be flexible all while keeping a close eye on what's cooking! A love of rising before the sun comes up - all Pastry Chef shifts start at EARLY. You need to be an early bird! A successful Pastry Chef at Kneaders Bakery & Cafe need to be qualified with: 1+ years of large- scale baking/pastry experience with experience in working quickly to decorate amazing pastries (this is preferred, not required!) Attentiveness to compliance with local, state, & federal regulations for food handler & sanitation standards. Formal baking/pastry education is a bonus; however, it is not a requirement for this position. Must be at least 18 years of age to be considered for the role of Pastry Chef at Kneaders Bakery & Cafe. If this person is YOU, start your journey today & complete your application!

Job DescriptionBenefits: Flexible schedule Free uniforms Training & development Company parties Dental insurance Health insurance Paid time off Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 10 hours per week to start and build up from there. 5 years' experience as a professional chef (3-4 years DOE). Good at learning new software applications (like Parsley software). Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Job DescriptionLead the Craft. Elevate the Experience. Now Hiring: Executive Pastry Chef | Bonrue Bakery Who We Are Bonrue Bakery is a chef-founded brand rooted in precision, pace, and pastry. Known for our buttery croissants, seasonal viennoiseries, and refined desserts, we bring French technique to fast-growing, high-volume bakery service. As we scale our brand across the region, we're searching for a visionary Executive Pastry Chef to lead and grow our pastry program. This is a leadership role for a working chef-someone who thrives on excellence, inspires teams, and pushes the boundaries of pastry with discipline and flair. The Role You'll oversee all pastry and dessert operations-from recipe development and daily execution to quality control and team training. You'll collaborate closely with our Executive Baker and savory leads to drive innovation while protecting Bonrue's core standards. What You'll Do Lead daily production of all pastry items including croissants, danishes, puff pastries, tarts, cookies, and seasonal desserts Ensure consistency in quality, portioning, flavor, and presentation across all pastry and dessert offerings Manage and train the pastry team-including head pastry chefs, assistants, and prep bakers Collaborate on seasonal R&D, recipe testing, and rollout of limited-time products Partner with Executive Baker to align pastry and savory production for smooth operations Own mise en place systems, prep lists, production logs, and shift organization Create SOPs for new products, ensuring scalable, repeatable quality Maintain a clean, efficient, and food-safe pastry kitchen in compliance with health standards Lead inventory, ordering, and vendor relationships for all pastry-related goods Ensure all pastry equipment is maintained and functioning properly Jump in during service to support, lead, and problem-solve as needed Participate in events, tastings, and marketing content creation as a creative brand voice Who You Are You might be the perfect fit if you: Have 7+ years of professional pastry experience, with at least 3 in a leadership or executive role Are a master of viennoiserie and laminated doughs, with a deep understanding of fermentation, proofing, and shaping Love balancing tradition with modern plating, seasonal innovation, and scalable execution Are comfortable leading teams in high-volume production without sacrificing detail Can coach, mentor, and hold your team to high standards while keeping morale strong Thrive in organized chaos, know how to delegate, and aren't afraid to get your hands dirty Are proactive, accountable, and solution-oriented-no drama, just discipline Have ServSafe and a current Utah Food Handler's Permit (or are willing to obtain) What We Offer Competitive salary + bonus opportunity Medical, dental, vision, and life insurance Paid time off and holidays Culinary and leadership development support Creative freedom to bring seasonal and new concepts to life Autonomy, trust, and a seat at the leadership table The chance to build and scale one of Utah's most admired pastry programs We use eVerify to confirm U.S. Employment eligibility.