Executive chef jobs in Salt Lake City, UT

Executive Chef - Large Senior Living Community We are looking to hire a commendable Executive Chef to manage our kitchen staff and join our team at a large senior living community in South Jordan. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve. Who we are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then look no further! Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Copper Creek Senior Living is one of Stellar Senior Living's most vibrant senior living communities. Serving residents in a very active community full of fun, family and opportunities to serve. What we offer Competitive salary $67,000 to $72,000 depending on experience Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!! A growing company with opportunities for advancement Company sponsored training, tuition reimbursement, and other learning opportunities Free meals each shift Full-Time position On demand pay. Get your earned wages as soon as you want. Job Description As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines. Responsibilities Plan, test and check cost of new menus and menu items. Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health. Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items. Participate in interviewing and selection of food service personnel. Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall. Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules. Read and understand financial performance and results and adjusts activities accordingly. Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Takes month-end inventory and extend totals accurately. Inspects the quality and quantity of these items when delivered. Qualifications Experience and/or knowledge of special diets and meal preparation for large groups. Culinary Arts degree from recognized school as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation. Five (5) years experience in kitchen work in medium to large organizations. 2+ years' experience in hiring, training and managing food service personnel. Experience executing culinary techniques including menu design, food preparation and artistic food design. Knowledge of culinary terminology. Ability to operate computer equipment for data entry and retrieval. Must have ServSafe certificate (current) If you are the right candidate, then we definitely want to hear from you! To apply click the “Apply” button. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. As part of Stellar Senior Living's continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

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.

Property Description Bring Your Career to Life at Asher Adams! Be part of something extraordinary in Salt Lake City. Asher Adams, located in the iconic Union Pacific Depot, is where historic charm meets modern luxury-and we're building a team to match. Here, every role plays a part in creating unforgettable experiences for our guests and making this landmark hotel a destination in the heart of downtown. At Asher Adams, you'll find more than just a job-you'll discover opportunity. Whether you're passionate about delivering world-class service, growing your career, or being part of a dynamic, supportive team, this is your chance to shine. Join us and help shape the future of hospitality in Salt Lake City! Overview Are you a culinary maestro with a passion for creating extraordinary dining experiences? Join our award-winning team as a Chef de Cuisine and showcase your culinary prowess in our esteemed establishment. This is your chance to bring your high energy, creativity, and expertise to our kitchen, delighting guests with your innovative dishes and leading a team of talented chefs. As a Chef de Cuisine, you will work with the Executive Chef in overseeing all aspects of culinary operations, from menu creation and food preparation to kitchen management and team development. With your unwavering enthusiasm and commitment to excellence, you will ensure that every dish that leaves our kitchen is a masterpiece. You will have the opportunity to work with premium ingredients, embrace new cooking techniques, and collaborate with our talented culinary team to create memorable dining experiences. Why join us: Competitive salary and benefits package Opportunity to work in a renowned hotel/resort Collaborative and supportive work environment Access to state-of-the-art kitchen facilities If you are a culinary virtuoso with a passion for pushing culinary boundaries and creating unforgettable dining experiences, we invite you to apply now for the Chef de Cuisine position! Join our esteemed culinary team and be part of our commitment to delivering exceptional cuisine and delighting our guests' palates. Qualifications 2+ years Culinary leadership experience preferred 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Food/Beverage Service Worker Permit, where applicable Ability to communicate effectively with the public and other Team Members Read, write and speak and understand English Ability to understand financial goals and accomplish them Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Executive Sous Chef High-Energy, Upscale Restaurant Im working with an innovative, globally expanding hospitality group known for its bold flavors, energetic atmosphere, and commitment to excellence. Were looking for a passionate and experienced Executive Sous Chef to support day-to-day kitchen operations and drive culinary leadership at one of their vibrant, high-volume locations. If you thrive in a fast-paced environment, love leading teams, and are excited to create memorable dining experiences, this could be the career move youve been waiting for. Why Youll Want to Be Part of This Team: Competitive Compensation & Bonuses: Performance-based bonuses up to 15% of base salary Regular opportunities for merit-based raises and performance incentives Full Benefits Package: Medical, Dental, and Vision Insurance Group Life and Disability Additional options for Accident, Critical Illness, and Hospital Indemnity Insurance 401(k) with Traditional and Roth options Perks & Wellness Support: Employee dining discounts or complimentary meals onsite Paid Time Off and Paid Sick Leave (as required by local/state laws) EAP access, plus commuter and dependent care benefits Career Growth: Work under top culinary leadership with clear advancement pathways Get involved in creative menu design and seasonal innovation Be part of an expanding global brand with limitless opportunities What Youll Be Doing: As Executive Sous Chef, youll serve as the Executive Chefs key support, helping to manage kitchen operations, maintain high culinary standards, and lead a skilled team in delivering a consistently exceptional guest experience. Core Responsibilities: Culinary Operations Oversee daily production and kitchen execution Expedite service to ensure speed, accuracy, and plating standards Lead daily line checks and enforce recipe consistency Assist in crafting and implementing seasonal menu specials Collaborate on event-specific culinary needs and private dining Team Development & Kitchen Culture Train and mentor line cooks and prep staff Promote a respectful, team-oriented kitchen environment Inspire and elevate team performance through example and engagement Operational & Financial Accountability Monitor labor, food cost, and inventory to remain within budget Reduce waste and improve portion control Work with purchasing teams to source top-quality ingredients Use sales mix data to guide menu and prep decisions Support P&L reviews and variance resolution Food Safety & Compliance Ensure all local and company health standards are met or exceeded Maintain cleanliness and kitchen organization at all times Oversee storage, rotation, and refrigeration protocols Supervise closing procedures and equipment safety What Were Looking For: 5+ years of culinary leadership in upscale, high-volume restaurants Strong kitchen management, financial, and food cost control skills Creative, organized, and driven with a high culinary IQ ServSafe Manager certification (or state equivalent) Hands-on leader who can work every position and train others Comfortable using POS and kitchen inventory software Must be available nights, weekends, and holidays as needed Physical Requirements: Must be able to stand for long periods in a high-heat environment Ability to lift and carry up to 50 lbs Flexibility to work a full-time schedule including weekends and holidays Next Steps: This role offers a genuine path for growth in one of the industrys most exciting dining concepts. If youre ready to lead with excellence and creativity in a high-profile kitchen environment, lets connect.

Job Details Deer Valley, Utah - Deer Valley, UT Full Time 2 Year Degree AnyDescription Extell Hospitality Services Extell Hospitality Services is a dynamic extension of Extell Development Company, blending expertise in asset management, hotel and food & beverage operations with fiscal precision and innovative marketing. Headquartered in New York City and Deer Valley, Utah, Extell Hospitality Services is committed to elevating the art of hospitality with strategic, results-driven excellence. Location Perched above the Jordanelle Reservoir and just steps from the Jordanelle Express Gondola, Canopy by Hilton at Deer Valley is your all-season gateway to adventure. Effortless ski-in access meets vibrant dining and après with live local music, while the rooftop lounge, game room, and year-round heated pool, jacuzzi, sauna, and plunge pool create the ultimate alpine retreat. Cozy yet dynamic, it's mountain luxury reimagined. Overview: The Executive Chef is the senior leader responsible for the entire culinary operation for 5 outlets, ensuring a premium guest dining experience and the financial success of the Food & Beverage program. These outlets include an Italian cuisine restaurant, lounges, in-room dining, and a café. This role holds direct oversight of the culinary team, managing all back-of-house (BOH) functions, including menu creation, staff development, and cost control. The ideal candidate is a creative, hands-on culinary professional with exceptional leadership, a deep understanding of profitability, and a passion for utilizing locally sourced food and drink in innovative offerings. Key Responsibilities: Culinary Leadership & Menu Development: Plan and direct all food preparation and culinary activities. Design, develop, and implement innovative menus, daily specials, and banquet offerings, with a strong emphasis on seasonal and locally sourced ingredients, while ensuring distinct offerings for all 5 outlets (Italian restaurant, lounges, in-room dining, and cafe). Ensure consistent quality, taste, and presentation of all dishes, setting and enforcing plating standards. Conduct ongoing market analysis to align menus and offerings with current trends and customer preferences. Kitchen Operations & Financial Management: o Oversee and manage the day-to-day operations of the kitchen and all BOH functions. Manage inventory, ordering, and purchasing of all food, beverage components, and kitchen supplies. Estimate food and labor costs, monitor financial performance against budget, and implement cost control measures without compromising quality. Negotiate and maintain strong relationships with vendors and local suppliers to ensure high-quality, competitively priced locally sourced products. Manage kitchen equipment maintenance, scheduling necessary repairs and upgrades. Team Management and Development: Lead, mentor, and motivate a diverse team of Sous Chefs, Line Cooks, and Prep Cooks. Oversee recruitment, training, and scheduling for all supervised staff to ensure optimal coverage and productivity across all 5 outlets. Conduct regular performance reviews, provide coaching, and foster a positive, professional work environment. Quality & Safety Assurance: Ensure strict adherence to all brand, health, safety, and sanitation standards and regulations. Conduct regular inspections of all operational areas to ensure cleanliness, functionality, and compliance. Develop and implement kitchen policies and procedures for efficient workflow and inventory management. Qualifications Qualifications Minimum of 5-7 years of progressive leadership experience in a professional kitchen, with at least 3-5 years as a Head Chef or Executive Chef in a full-service or upscale environment. Experience managing multi-outlet culinary operations (restaurants, lounges, and banquets) is highly desirable. Culinary Arts degree or equivalent professional certification (e.g., Certified Executive Chef - CEC) preferred. Advanced knowledge of food safety principles and current certification (e.g., ServSafe). Skills: Exceptional leadership, coaching, and team-building skills. Strong financial acumen with proven ability to manage budgets, control food and labor costs, and drive profitability. Excellent communication (written and verbal), interpersonal, and delegation skills. Superior problem-solving and decision-making abilities, with a focus on results. Deep knowledge of BOH systems, inventory management, and kitchen equipment. Ability to work flexible hours, including evenings, weekends, and holidays. Passion for culinary excellence and the ability to thrive under pressure in a dynamic environment. Why Join Extell Hospitality Services? EHS is dedicated to delivering exceptional hospitality through operational excellence and innovative strategies. This role provides an opportunity to lead a high-profile property and contribute to the success of a flagship operation in one of the world's most dynamic environments. Additional Considerations: Benefits: Comprehensive health, dental, vision, 401(k) matching, and other standard perks.

Job Description The Westerner in West Valley City, UT is calling all energetic, go-getters to apply to join our team as a full-time Executive Sous Chef! WHY YOU SHOULD JOIN OUR RESTAURANT We are an established restaurant that appreciates our employees. We pay our Executive Sous Chefs a competitive salary of $22 per hour. The schedule is Wednesday - Saturday, 5:00 pm- 1:30 am. Our team also enjoys great benefits, including health, dental, and paid time off (PTO). Plus, we make it easy to apply with our initial quick mobile-optimized application. If we have your attention, please continue reading! ABOUT THE WESTERNER We are The Westerner, and we are proud to bring authentic, delicious barbeque to Salt Lake City. Our hearts go into every meal we make, which is why everything we serve is made fresh in-house. From our quality smoked meat to our tasty sides, nothing is frozen or prepackaged! We use only the best ingredients we can find, sourcing them from local vendors whenever possible. Our pride comes from serving delectable meals that keep our customers wanting more! We believe in curating a fun environment for both our customers and our employees. Strong long-term relationships help build long-term success, so we strive to keep our guests and our team happy. We respect and listen to our employees, and we encourage them to share their opinions and voice suggestions for improvement. Our team enjoys competitive compensation and solid benefits as well as opportunities to learn and develop their skills. ARE YOU A GOOD FIT? Ask yourself: Are you strategic, orderly, and efficient? Do you take initiative and anticipate demands? Are you attentive to detail? If so, please consider applying for this Executive Sous Chef position today! YOUR LIFE AS AN EXECUTIVE SOUS CHEF As an Executive Sous Chef, you are responsible for the overall success of our daily kitchen operations while under the direction of our executive chef. You prepare and cook delicious bbq meals on a regular basis while ensuring compliance with all culinary standards. To ensure consistent quality, you supervise all kitchen areas. You are a hands-on leader who leads by example, sharing your culinary talents as you mentor our staff. You empower our kitchen staff to provide excellent customer service, and you take any guest complaints seriously. Goal-oriented, you work to continually improve guest and staff satisfaction while maintaining the operating budget of our restaurant. You are passionate about facilitating the camaraderie that comes with working as part of a cohesive culinary team in a tightly run kitchen! WHAT WE NEED FROM YOU 21+ years of age Ability to acquire a Salt Lake County Health Department Food Handler's Permit within 7 days of hire If you can meet these requirements and perform this culinary job as described above, we would be happy to have you as part of our restaurant team! Location: 84119 Job Posted by ApplicantPro

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

The Chef de Cuisine will coordinate and oversee all culinary operations of their respective F&B outlet. As a member of the Food & Beverage management team, you will work closely with the Restaurant Manager, Executive Chef, and Food & Beverage Director to meet daily operational needs, as well as develop and fulfill both short and long-term goals for respective outlets. The Chef de Cuisine will work directly with the Executive Chef on staffing, training, menu development, and implementation of SOPs to promote success through brand development, staff retention, and financial results. The Chef de Cuisine will develop strategies for cost and labor control and be responsible for their outlet's operating budget. Job Requirements: Excellent communication skills in English, both verbal and written. Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms. Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments. Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects. Regularly required to taste and smell. Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-12am, weekends and holidays. Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish. Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold. Position requires potential exposure to and use of toxic or caustic chemicals. Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals. Ability to accurately read and make measurements and adjustments, including scaling, of recipes. Basic computer skills and ability to perform administrative functions as necessitated and as assigned. Candidate must be able to follow procedures and directions associated with the Snowbasin Culinary and Purchasing & Receiving teams. Ability to travel to Snowbasin for scheduled shifts. Essential Duties & Responsibilities: Read, understand and abide by the employee handbook and resort & department polices & procedures. Maintain a positive work environment by managing, leading, working and communicating in a courteous and professional manner with all guests, co-workers and vendors. Lead by example, fostering departmental teamwork and collaboration. Maintain awareness of all state & federal sanitation procedures and industry food safety practices. Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations. Maintain awareness of resort skier visits and group demands. Support the financial/marketing goals of the department. Monitors and secures inventories daily. Manages all ordering functions & duties for respective outlet. Enforces quality, consistency of product, and portion control for all food items. Lead trainings and meetings to progress departmental quality, standards, and profitability. Coaches & mentors subordinate employees through training and positive guidance. Issues corrective action to subordinates as needed, and builds plans to correct issues and solve performance problems. Enforces budget standards as directed by F&B Director and Executive Chef. Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules, logs, etc). Participates in and promotes safety and accident prevention. Works to grow all revenue opportunities and streams including specials, events, and incremental sales initiatives. Represents resort at community and industry events as necessary. Perform other duties as assigned by management. Qualifications: Highschool diploma or equivalent 2+ years of culinary management or chef position experience preferred 5+ years of practical culinary experience preferred Must possess strong knowledge of service, culinary procedures, occupational safety, and food safety. Utah Food Handler's Permit ServSafe Manager Certification

Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide. JOB TITLE - Sous Chef DEPARTMENT - The Garden Restaurant REPORTS TO - Head Chef SUMMARY The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment. Two full-time positions are available: AM Sous Chef and PM Sous Chef. JOB ENVIRONMENT Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly. SKILLS, EDUCATION AND QUALIFICATIONS · Proven experience in a culinary leadership or supervisory role within a high-volume restaurant · Strong leadership and team development skills · Strong culinary knowledge with an understanding of food safety and sanitation practices · Ability to solve problems and respond quickly to kitchen-related issues · Strong organizational skills and the ability to multitask in a fast-paced environment · Professional appearance and adherence to company dress and grooming standards · Experience with prep, production, and inventory processes preferred ESSENTIAL FUNCTIONS · Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction · Supervises, trains, and mentor's kitchen staff, including line cooks, prep cooks, and cashiers · Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas · Ensures all food safety, sanitation, and health regulations are always upheld · Assists with inventory, product rotation, and ordering to maintain adequate stock levels · Supports execution of recipes, prep lists, and culinary standards set by the Head Chef · Performs additional duties as assigned by management · Understands that management reserves the right to modify s as necessary COMPENSATION $50,000 - $55,000/annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data. OTHER JOB REQUIREMENTS · May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs · Takes on additional duties as required or assigned by management EQUAL OPPORTUNITY EMPLOYER STATEMENT: We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.

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. Position Summary The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $22.00 - $27.00 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 November 7, 2025. About the Venue The Ken Garff University Club is the premier private social club in Rice-Eccles Stadium, offering members a place to connect, celebrate, and thrive. We pride ourselves on creating unforgettable experiences for our diverse member base, including University of Utah alumni, faculty/staff, sports fans, and the Salt Lake City community. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards. Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes. Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and 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. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information. Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. 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.

Eight Settlers Restaurant & Distillery a drug free, equal opportunity job place is seeking talented, energetic, organized and service-oriented individuals who are committed to providing absolute guest satisfaction in a fast-paced high-energy environment! Now accepting applications for an experienced Sous Chef. Candidate; one must be able to provide a minimum of 5 years of cooking experience in a high end fast-paced environment. Please e-mail resume to this posting. You may qualify for a benefit package! Sous Chef Job Description: We are looking for an experienced person to fill a vacant spot in our kitchen managerial team and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen well organized and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks. The advantage goes to candidates with a diploma from a culinary school. Main Responsibilities of a Sous Chef include but are not limited to: - Assist the Executive Chef where needed - Ensure consistent and smooth running of food production - Ensure effective stock purchase, its receipt and storage - Ensure that working areas are always kept clean - Assist other kitchen staff as need arises - Supervise performance of kitchen staff to ensure proper activity - Perform other administrative tasks as will be communicated by superiors - Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity, and safety - Work towards exceeding customer's expectation by encouraging and promoting high level of service - Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly - Give appropriate support or guidance to members of kitchen when need arises - Resolve possible disputes within the kitchen and report any unresolved - Promote good team spirit regularly - Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature - Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules - Prepare substitute items - Ensure that the kitchen staff work harmoniously in order to ensure timely production and execution of quality foods - Ensure proper arrangement and garnishing of food - Manage food logs - Monitor the quality and quantity of food prepared - Assist in recruiting, hiring, and training employee cooks - Report the need for maintenance to appropriate staff - Manage the Kitchen in the absence of the Executive Chef Sous Chef Job Requirements: - Must have prior experience as a chef. - Must be skilled in operating kitchen equipment. - Must be skilled in various cooking techniques. - Must know and follow sanitation procedures. - Must showcase teamwork and communication skills. - Must showcase great organizational skills. - Must be able to multitask and act quickly. - Must carry at least a high school diploma. - Must be able to complete a cooking test. Work schedule Holidays Day shift Night shift On call Weekend availability Supplemental pay Bonus pay Supplemental income Benefits Paid time off Health insurance Dental insurance Employee discount

Full-time Description The Performance Sous Chef is a vital member of the Utah Mammoth Culinary Team and operates under the leadership of the Executive Performance Chef and in close collaboration with the High Performance Team. This role is responsible for the seamless execution of all aspects of daily food preparation, including culinary production, procurement, inventory management, and upholding the highest standards of nutrition, safety, and service excellence. The Performance Sous Chef thrives in a dynamic, high-performance, fast-paced environment, and is driven by a commitment to precision, consistency, and continuous improvement. This is a year-round role and will work according to team and player needs. DUTIES & RESPONSIBILITIES: Culinary Execution & Meal Service Lead the preparation and execution of daily meals across all service periods, ensuring strict adherence to performance nutrition standards, portion control, allergen protocols, and individualized player needs. Support the creation and implementation of elite, performance-driven menus in alignment with training, travel, and competition schedules. Team Leadership & Development Mentor and train culinary staff to uphold departmental standards of excellence, precision, and professionalism. Foster a collaborative, growth-minded kitchen culture that reflects the values of high-performance sport. Food Safety, Sanitation, & Standards Ensure all food safety protocols, health codes, and cleanliness standards are consistently met or exceeded. Maintain a “TV Ready” kitchen environment at all times - organized, clean, and inspection-ready. Procurement, Inventory, & Vendor Relations Manage ordering, receiving, and inventory of food and supplies in alignment with weekly menu plans and operational needs. Maintain strong, professional relationships with vendors and purveyors, ensuring the highest quality products and reliable service. Operational Oversight Supervise daily operations at assigned facilities (e.g., Sandy/Delta), including kitchen organization, staff coordination, and production timelines. Monitor and confirm timely delivery, storage, and rotation of all food and supply items. Communication & Confidentiality Ensure effective internal communication via digital platforms (email, Slack, Google Calendar, etc.) and in-person coordination. Uphold complete discretion and confidentiality concerning athlete, coaching staff, and organizational information - in alignment with HIPAA and internal privacy protocols. Other Responsibilities Execute additional tasks and responsibilities as directed by the Executive Performance Chef. REQUIREMENTS: 5+ years of experience in kitchen/hospitality. 3+ years management experience. In-depth knowledge of food principles and best practices. Passion for creating experiences that positively impact guests. Exceptional standards for cleanliness, health, and safety. Servsafe certified. Must possess a valid Utah driver's license. Must be able to pass a Motor Vehicle Report (MVR) screening in accordance with company policy and insurance requirements. COMPETENCIES: Collaborates - Building partnerships and working collaboratively with others to meet shared objectives. Communicates Effectively - Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences. Develops Talent - Developing people to meet both their career goals and the organization's goals. Demonstrates Self-Awareness - Using a combination of feedback and reflection to gain insight into personal strengths and weaknesses. The Smith Entertainment Group provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation. Note: The need may arise to revise, supplement, or rescind portions of this , and Utah Mammoth reserves the right to do so at any time. Employees shall be required to meet the qualifications and perform the duties of any revised job description

Job Description Observation, Assessment, Stabilization, and Intensive Support. Healing starts here. _________________________________________________ Full Time | 40 hrs/week | Pay: DOE | Benefits _________________________________________________ Oasis Ascent is a short-term residential treatment program for teenagers located in Provo, Utah. The families we serve are in crisis and need support keeping their children safe right now . At Oasis Ascent, we provide thorough assessment, around-the-clock secure care, and intensive support to young men. We are a safe setting for adolescents to stabilize while they and their families meet with licensed clinicians to determine the underlying causes of distress and what next steps make the most sense for their needs. The Chef at OASIS will work as part of our larger team in providing integrated care services to our students, which includes eating regular, nutritious, and delightful meals. Healthy relationships, novel and challenging experiences, and a strengths-based approach are how we foster the healing process and create lasting change. Healing doesn't just happen in therapy, through our dietary team, students understands that learning to care for their bodies through intentional, healthful eating is a vital part of their wellness. Responsibilities: Prepare and serve meals Create and follow approved menu options & schedule Maintain industrial kitchen & equipment Maintain a clean kitchen environment Help families take the first step on their healing journey. Join the Oasis Ascent team. Requirements Please ensure your resume includes education, work experience, certifications, and licenses 1 year management experience 1 year professional culinary experience Current Utah Food Handler's Permit &/OR ServSafe (may obtain after accepting job offer) Obtain easily here or anywhere approved by the State of Utah High School diploma or equivalent Able to pass pre-employment drug screen Able to pass criminal investigation background check Able to pass motor vehicle record check (if applicable) Current Utah driver's license (within 30 days of employment) First Aid & CPR certified (we may provide) Working knowledge of computers Benefits Health, dental, vision, accident, critical illness, and other insurance plans available after probationary period for full-time employees Employer contributions to Health Savings Account (HSA) Free Employee Assistance Program (EAP) Continued professional development & certification opportunities Significant discounts for hundreds of professional gear brands A few hours or less from Zion National Park, Cedar Breaks National Monument, Bryce Canyon National Park, the Grand Canyon, and Lake Powell A few hours from many world-class ski resorts

Job Description Join Wasatch Crest Treatment Service LLC as a Full-Time Assistant Chef in Heber City, UT, and immerse yourself in a dynamic culinary environment! This is an onsite position where you will collaborate with a passionate team dedicated to enhancing the dining experience for our clients. Your creativity will thrive as you craft nutritious and delicious meals, directly impacting the well-being of those we serve. Enjoy competitive pay ranging from $18 to $25 per hour, depending on experience. If you're adventurous and eager to make a difference in a supportive setting, this role is perfect for you. You will have benefits such as Medical, Dental, 401(k), Life Insurance, Competitive Salary, Paid Time Off, and Paid Meals. Apply today and become part of a team that values tradition while exploring innovative culinary techniques! A little about us Wasatch Crest is a dual-diagnosis treatment center committed to providing high-quality, evidence-based care to adults struggling with substance use and co-occurring mental health disorders. We believe in a holistic and trauma-informed approach to recovery, grounded in compassion, integrity, and clinical excellence. Your day as a Assitant Chef As a Full-Time Assistant Chef at Wasatch Crest Treatment Service LLC in Heber City, UT, you will play a crucial role in our culinary team. You'll assist in creating diverse and balanced menus, ensuring that each meal meets the dietary needs of our clients and staff. Your responsibilities will include preparing and cooking all meals with an emphasis on nutrition and taste while maintaining a clean and sanitary kitchen environment. This position offers you the opportunity to contribute to the health and well-being of our community through food, all in a flexible and adventurous workplace that values traditional values. Does this sound like you? To succeed as a Full-Time Assistant Chef at Wasatch Crest Treatment Service LLC, candidates should possess a minimum of 3 years of kitchen experience, showcasing culinary skills and a passion for meal preparation. Proficiency in meal planning is essential to design balanced menus that cater to the diverse needs of our clients and staff. A current Food Handlers' Permit is required to ensure compliance with health and safety standards. Strong communication skills are critical for effective collaboration within the kitchen team and for engaging with staff and clients. Additionally, a valid driver's license and reliable transportation are necessary for any off-site duties or errands related to meal preparation. Your ability to work in a fast-paced environment while maintaining a commitment to quality will help you thrive in this vital role. Knowledge and skills required for the position are: 3+ years of Kitchen experience Meal Planning Current Food Handlers' Permit Good Communication Valid Driver's License w/ reliable transportation Get started with our team! If you think this job is a fit for what you are looking for, applying is a snap - just follow the instructions on this page. Good luck!

Are you a culinary maestro with a passion for creating exceptional dining experiences? Legacy House of Ogden, located in beautiful Ogden, UT, is seeking a talented and experienced full-time Chef to join our team on a full-time basis. As our Chef, you will have the opportunity to showcase your cooking creativity and expertise while providing delicious and nutritious meals for our senior residents. We offer this culinary position a pay range of $17 per hour and great benefits, including: Health, vision, and dental HSA plan Discounts to select hotels Annual Lagoon day This is a full-time food service position with a typical schedule of Sunday through Thursday from 6 am to 2 pm. Some holidays and weekends are required. WANT TO KNOW MORE ABOUT US? Welcome to Legacy House of Ogden, a warm and inviting haven nestled in the heart of a suburban community in south Ogden. Situated just across from a hospital and surrounded by delightful dining options, our community is not only conveniently located but also dedicated to providing exceptional care. We are committed to fostering an environment that promotes holistic well-being for our residents. Our company boasts a rich history marked by the dedication and loyalty of our staff, many of whom have been an integral part of our community for over 18 years. This remarkable longevity reflects our commitment to creating a supportive and nurturing workplace, resulting in a culture that values the personal touch. We prioritize a welcoming and close-knit atmosphere, ensuring not only the comfort of our residents but also a positive and fulfilling work experience for our staff! DOES THIS SOUND LIKE YOU? As a senior living Chef, you will spend most of your time creating delicious and nutritious meals for our senior residents, maintaining a clean and well-organized kitchen, and collaborating with the Dining Services Director to ensure a seamless dining experience. You will be working in a warm food service environment where you have the opportunity to serve others with your cooking and culinary skills! Requirements: 6+ months of cooking experience Flexibility to work some holidays and weekends At least 16 years of age Valid driver's license Working cell phone for communication Ability to obtain a Food Handlers Permit within 3 months of hire (if you don't already have one) READY TO APPLY? If you're ready to join our food service team and make a positive impact, apply now with our initial 3-minute, mobile-friendly application! We can't wait to hear from you!

For those who seek the best, there's only Stein. Stein Eriksen Lodge: an authentic European lodge nestled mid-mountain at the acclaimed Deer Valley Resort in Park City, Utah. Named after Norwegian Olympic Gold Medal skier Stein Eriksen, the Lodge is known as a premiere year-round destination. Why work for the best? The Stein Collection creates legendary experiences for our team members, guests, and owners at all four of our properties: Stein Eriksen Lodge, Stein Eriksen Residences, The Chateaux Deer Valley, and The Chateaux Residences. We believe that our goals are realized through commitment to our team members, where every person is a valuable asset and key ingredient to success. We consider ourselves very fortunate to be based in Park City, a vibrant, community-oriented town, and consider it our duty to contribute, support, and partake in these extraordinary efforts. As a long-established icon and ever-growing brand, Stein Collection employs hundreds of hard working, diverse, and exceptional team members year-round. More than 70 team members have been with us for 10 or more years and we attribute our staff loyalty to the positive and respectful company culture our team fosters. Glitretind AM Sous Chef Responsible to carry out directives of Executive Chef. Ensure quality dining experience of guests. Organizes and prioritizes daily work tasks, sets deadlines for completion. Responsible for training cooks and checking quality of work. Essential Functions: Actively participate in all levels of food production Order all necessary product for daily production Monitor quality, cleanliness and proper use. Oversee rotation of product and its utilization Clear concise communication with chef and line staff Develop recipes, cost sheets and style sheets for restaurant menus Set standards, company and department Perform duties of executive chef in his/her absence; ie: attend meetings, scheduling, labor controls and decision making Required to stand and walk for extended period of time Must be able to lift, push and pull up to 50 pounds Other Responsibilities: Create innovative cost effective specials Participate and help produce agenda for department meetings Safety awareness and injury prevention Perform work-related duties as assigned Education, Experience and Skills Preferred: Culinary graduate helpful. Two-year management experience in upscale fine dining production kitchen. Strong communication and organizational skills. Utah Food Handler's Permit or Sanitation Certificate. Set quality standards and maintain composure under pressure. Stein Collection offers: Great benefits including choice of health insurance plans, dental, vision, short- and long-term disability and life insurance, matching 401K, and more Competitive wages and bonus plans to recognize your dedication and service with us Chef prepared meals daily in our cafeteria, at no cost to you On site heated garage for employee parking -a great perk in winter! Unmatched ski/snowboard benefits at Park City Mountain/Canyons Resort and Deer Valley Resort Flexible schedules and time off policies to accommodate family, school, and other activities Weekly raffles for tickets to events such as the Utah Jazz, Utah Mammoth, Real SL, and Salt Lake Bees Monthly team member appreciation events and recognition programs Hotel room, spa, dining, shopping, ski/snowboard rental discounts available We pride ourselves on being an EEO. We are committed to hiring a diverse workforce.

Under the direction of the Director of Research & Development the R&D Chef will execute daily tasks meant to elevate current recipes or bring new concepts to life as well as any projects needed to uphold Crumbl's efforts to produce the best desserts in the World. Duties and Responsibilities * Ability to hear the description of a new idea or receive a brief of a concept and can execute the project to create an accurate recipe. * Responsible for helping the Director of Research & Development with special projects. Special Projects will require knowledge and execution of both baking cookie and dessert recipes. * Execute recipes that adhere to the Crumbl Standards and are based on the priority of the dessert Calendar as directed by R&D leaders. * Document and note all developments, projects, and recipes to report to the manager of Research & Development, Director of R&D, and other leaders in appropriate internal communication tools. * Assists testing team and product management team to ensure quality execution of dessert recipes for assessment and testing. * Ability to simultaneously follow a recipe and be organized with notes on changes. * Write new recipes with weight, processes, and insights as recipes are being developed. * Cleaning, organization, and maintenance of the Test Kitchen alongside other bakers. * Ability to pivot and take constructive criticism. Qualifications * Minimum 2 years experience in a fast-paced, creative, professional culinary setting. * A comprehensive understanding of cookies/pastry is required. * Formal culinary degree/education is required * An understanding of general food science * Exemplary decorating skills and attention to detail when it comes to quality standards * Utah Food Handlers Permit will be needed and we can help with the process if you don't have a UT permit. * Excellent communication skills; written and verbal * Highly organized and self-motivated * Time management skills * Demonstrated ability to create structure and prioritize work * Comfortable working in a fast-paced, results-oriented culture * Flexible and adaptable; able to work and thrive in ambiguity * Team player Benefits & Perks * Medical, dental, and vision benefits * 15 days PTO/year * 10 paid holidays * Paid parental leave * Personal phone bill reimbursement * Gym reimbursement * Corporate DoorDash DashPass membership * Regular company and team activities * 401k with competitive matching contribution plan * Excellent opportunities for career growth * Work in a hyper-growth company Crumbl was founded in 2017 by Jason McGowan & Sawyer Hemsley in Logan, Utah. It is now the fastest-growing cookie company in the nation with over 1000 locations in the USA and Canada. Crumbl is powered by cutting-edge technology, iconic branding, delicious desserts, and passionate people. Crumbl HQ and franchisees provide employment for over 26,000 people across the United States, and all of our franchises are owned and operated by independent members of the local community. Crumbl's 200+ unique cookie flavors rotate weekly and are served in our famous pink box! Crumbl is an equal opportunity employer. Crumbl provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, national origin, sexual orientation, gender identity or expression, age, disability, genetic information, marital status or veteran status. Recruitment Agencies: Crumbl HQ doesn't typically partner with 3rd party recruitment resources. If we require assistance on this search we will contact selected partners directly; we do not accept unsolicited candidate submissions. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Under the direction of the Director of Research & Development the R&D Chef will execute daily tasks meant to elevate current recipes or bring new concepts to life as well as any projects needed to uphold Crumbl's efforts to produce the best desserts in the World. Duties and Responsibilities Ability to hear the description of a new idea or receive a brief of a concept and can execute the project to create an accurate recipe. Responsible for helping the Director of Research & Development with special projects. Special Projects will require knowledge and execution of both baking cookie and dessert recipes. Execute recipes that adhere to the Crumbl Standards and are based on the priority of the dessert Calendar as directed by R&D leaders. Document and note all developments, projects, and recipes to report to the manager of Research & Development, Director of R&D, and other leaders in appropriate internal communication tools. Assists testing team and product management team to ensure quality execution of dessert recipes for assessment and testing. Ability to simultaneously follow a recipe and be organized with notes on changes. Write new recipes with weight, processes, and insights as recipes are being developed. Cleaning, organization, and maintenance of the Test Kitchen alongside other bakers. Ability to pivot and take constructive criticism. Qualifications Minimum 2 years experience in a fast-paced, creative, professional culinary setting. A comprehensive understanding of cookies/pastry is required. Formal culinary degree/education is required An understanding of general food science Exemplary decorating skills and attention to detail when it comes to quality standards Utah Food Handlers Permit will be needed and we can help with the process if you don't have a UT permit. Excellent communication skills; written and verbal Highly organized and self-motivated Time management skills Demonstrated ability to create structure and prioritize work Comfortable working in a fast-paced, results-oriented culture Flexible and adaptable; able to work and thrive in ambiguity Team player Benefits & Perks - Medical, dental, and vision benefits- 15 days PTO/year- 10 paid holidays- Paid parental leave- Personal phone bill reimbursement- Gym reimbursement- Corporate DoorDash DashPass membership- Regular company and team activities- 401k with competitive matching contribution plan- Excellent opportunities for career growth- Work in a hyper-growth company Crumbl was founded in 2017 by Jason McGowan & Sawyer Hemsley in Logan, Utah. It is now the fastest-growing cookie company in the nation with over 1000 locations in the USA and Canada. Crumbl is powered by cutting-edge technology, iconic branding, delicious desserts, and passionate people. Crumbl HQ and franchisees provide employment for over 26,000 people across the United States, and all of our franchises are owned and operated by independent members of the local community. Crumbl's 200+ unique cookie flavors rotate weekly and are served in our famous pink box! Crumbl is an equal opportunity employer. Crumbl provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, national origin, sexual orientation, gender identity or expression, age, disability, genetic information, marital status or veteran status. Recruitment Agencies: Crumbl HQ doesn't typically partner with 3rd party recruitment resources. If we require assistance on this search we will contact selected partners directly; we do not accept unsolicited candidate submissions.

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! Job Title: Executive Chef Department: Food and Beverage Supervision Exercised: F&B Department Supervision Received: General Manager, VP: Food and Beverage JOB SUMMARY Supervision and Execution of Food & Beverage team, and Kitchen team. The Executive Chef has overall responsibility for managing the staff and operation of the kitchen to ensure the highest quality of food service to hotel restaurants, banquets, and functions. The Executive Chef will meet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained. Work hours/days vary as dictated by business needs and include weekends and holidays. JOB DUTIES • Hire, train, schedule, support, review, discipline and terminate employees • Train and manage all kitchen employees. Responsible for the development of the kitchen employees • Post schedules for kitchen employees on a weekly basis • Complete payroll reports for bi-monthly payroll • Develop menus with a wide scope and variety • Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. • Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines • Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards • Assist in the planning, writing, and pricing of food menus • Ordering and receiving of all Food & Beverage items • Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area • Maintain an adequate supply of all provision in the kitchen and establish programs that minimize waste • Ensure foods are stored and served at proper temperatures • Prepare annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller • Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget • Maintain food and labor costs • Ensure that all kitchen equipment works and is maintained properly. • Regularly inspect all kitchen areas to ensure sanitary conditions. • Make changes that respond to the marketplace and to guests' needs, both present and anticipated. • Use market research to develop new products • Ordering and dealing with vendors in a professional manner • Conduct regular departmental operations meetings, including monthly safety meetings • Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment • Attend all mandatory meetings as directed Required experience: Executive Chef: 2 years Excellent knowledge of BOH systems Physical requirements: Prolonged periods of standing Must be able to occasionally lift and/or move up to 50 lbs. Employees must fulfill their performance standards for this position and comply with company policies, rules and procedures of the hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification, and addition as deemed necessary by the hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers, or other hotel/company officials. All positions require service-minded team players with personable, enthusiastic, and outgoing personalities. We offer many benefits for full-time employees such as medical, dental, life insurance, 401K, paid time off, discounted hotel stays and more. Pre-employment background screening is required as a condition of employment. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.