Executive chef jobs in Sioux City, IA

Job Description Campus Executive Chef - Martin Luther College Salary: $70,000-78,000 Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary $$ RELOCATION FUNDS $$ FRESH IDEAS is hiring an energetic and growth minded EXECUTIVE CHEF on the campus of Martin Luther College! In this key culinary leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with FRESH IDEAS programs and guidelines. New Ulm is rich in history and tradition with the German heritage alive in architecture, festivals, and community life. New Ulm's food and beer scene is one of the town's biggest draws, blending hearty German tradition with a growing mix of modern, small-town flavor. New Ulm is home to August Schell Brewing Company, one of the oldest family-owned breweries in the country, where you can enjoy traditional German-style lagers, seasonal releases, and lively events in a picturesque Biergarten setting. Add in local wineries, a distillery, and a range of casual eateries and international options, and the result is a surprisingly rich culinary scene for a city its size. . There's also a strong arts and music scene, with a community theater, galleries, and live performances. New Ulm, MN, has a really charming food scene and a lot of fun things to do, especially if you like history, German heritage, and relaxed small-town vibes. New Ulm is a safe, affordable, close-knit community, with cultural depth, strong schools, and real growth momentum. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. 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. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ******************************************************************************************* Fresh Ideas maintains a drug-free workplace.

is exempt WHO WE ARE Surety Hotel is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. THE ROLE The Executive Chef reports to the General Manager and leads menu planning and development, while overseeing the culinary operation. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers on the Executive Committee and all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHAT YOU WILL DO * Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Director of Food and Beverage, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. * Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your passion and aptitude for all aspects of a guest's amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Fluent in operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key priorities * Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level * Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed * Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation * Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. * The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. HOW YOU WILL LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets POSITION REQUIREMENTS * Minimum of five (5) years as an Executive Chef * experience in hotels with event spaces that make up at least 50% revenue (preferred) * restaurant or hotel opening experience (preferred) * multiple outlet experience (preferred) * fine dining experience (preferred) * Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf 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. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Pay Range: $40,000.00 - $125,000.00 Arcis Golf 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. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in West Des Moines, IA As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

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.

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

Role OverviewSodexo is seeking an Executive Chef 3 for Drake University located in Des Moines, Iowa. This Executive Chef will oversee all culinary operations including the Resident dining program, Retail and Catering on campus. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting. ensure Sodexo Culinary standards including recipe compliance and food quality are implemented. have the ability and willingness to develop and motivate team members to embrace culinary innovations. ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends. excellent leadership and communication skills with the ability to maintain the highest of culinary standards. strong coaching and employee development skills; and/orhave a passion for food and innovation Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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

Job DescriptionDescription: The beautiful and historic Renaissance Des Moines Savery Hotel of Executive Chef at our StepStone Hospitality managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multi-tasking with exceptional hospitality and guest service skills. What will be expected of you as an Executive Chef: · Schedule all associates adhering to labor standards guidelines and maintain adequate staffing levels. · Supervise all cooking operations including methods, portioning, and garnishing. · Assist in planning meals and developing menus. · Requisition food and equipment by giving specifications, quantities, and quality descriptions. · Ensure attractive presentation of all food dishes. · Maintain health and sanitation standards. · Plan and control departmental budget, plan long term and short-term business objectives. · Achieve budgeted revenues and expenses and maximize profitability. · Contribute to guest satisfaction perception of culinary department and other hotel departments. · Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. · Increase level of guest satisfaction by delivery of an exceptional product through associate development. · Manage in compliance with Federal, state, local, and StepStone regulations and standards. · Maintain and correct procedures for inventory control. · Ability to accurately use various office and accounting software. · Train and develop Sous Chefs to manage department budgets, schedule and supervise line cooks, prep. cooks and stewards. · Interview, hire and train associates, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed. · Formulate and implement policies and procedures and determine when to deviate from standard policy. · Flexible to work a varied schedule due to business levels and industry demand. · Follow all safety procedures to ensure a safe working environment. · Maintain uniform and grooming standards as outlined in associate handbook and departmental training. · Direct all food production. · Ensure that all associates attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting. · Assign one associate to attend monthly Life Safety Committee Meeting. Monitor to ensure information from this meeting are being presented and documented at department's monthly meetings with documentation forwarded to Security Manager. · Develop and implement quarterly menu development for all meal periods and create customer menus for special events. · Assist with weekly invoice review. Requirements: · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

30hop restaurant in Coralville, IA is hiring an experienced Executive Chef to join our team. Take your career to the next level as an Executive Chef in our dynamic, fast-paced restaurant environment! 30hop is a Midwest-based, full-service American bar and kitchen poised to surpass $30 million in combined revenue this year. With three thriving locations in Iowa, we are now expanding our presence to Nebraska, Kansas, and Missouri. What does 30hop provide to you? Be a part of something big! Gain access and experience from multi-unit leaders and owners, share your ideas that not only can improve your store, but all the stores in the network. Engage with regional Executive Chefs and benefit from being part of a larger group that oversees multiple restaurant concepts, 30hop being the front runner. What does 30hop provide to our guests? We take pride in being unique yet approachable, offering a locally curated selection of craft beers, a menu designed to satisfy diverse tastes, and an atmosphere dedicated to celebrating the good times! Salary: starting at $70,000 per year and up based on experience + quarterly incentive opportunities. Benefits: Highly competitive salary and bonus structure Health, dental, and vision insurance (90% paid by company) Paid maternity and paternity leave Free Employee Assistance Program: Provides a variety of counseling, consultation, resources, and coaching for employees and family members Two weeks (10 days) paid time-off plus select holidays; scales up after 3 years Professional development opportunities and ongoing training Employee discounts and perks, including complimentary meals and drink discounts for employee and up to 7 guests across all Craft Concepts Restaurants (25+ locations in Iowa, Kansas City, Missouri, and Omaha) Accountabilities Executive Chef's direct responsibilities LMA (Leadership + Management = Accountability) WIN on fast & friendly service L10 weekly meetings: ensure direct reports leave with a clear understanding of responsibilities for the coming days and weeks Store-Level Culture Policy Enforcement Effectively manage labor cost and COGS by creating weekly declining budgets and collaboration with fellow management, including front-of-house management Uphold standards, including but not limited to: daily duties, internal and external restaurant cleanliness, and restaurant maintenance Execute quarterly reviews using the company 5x5 system and documents Oversee daily and weekly administrative tasks, including processing payments, completing new hire paperwork, and promptly responding to company correspondence (email, Slack) Promote transparency and clarity in communication, ensuring all messages are delivered in the proper chain-of-command sequence in a clear and concise manner Essential Functions Executive Chef's primary duties performed on a regular basis Foster a culture of excellence and continuous improvement through coaching and development of staff- most notably our commitment to FAST, FRIENDLY & ATTENTIVE SERVICE! Oversee the building of a dynamic schedule for all back-of-house employees, managing time-off requests, cross-referencing internal & local events, and ensuring each area is adequately staffed Invest in the development of fellow management to facilitate the execution of pre-shift rallies Oversee all back-of-house employees, including: hiring and terminations, performance and pay reviews, job responsibilities, training and continuing education, discipline and commendations Provide essential tools and checklists for back-of-house to effectively prepare and maintain the kitchens appearance Conducts weekly and monthly inventory checks to track and manage stock levels efficiently Drive performance and development of the Sous Chef and back-of-house management, driving success and fostering growth within the team Demonstrate proficiency and versatility in all back-of-house operations Monitor and address kitchen equipment for repair and cosmetic needs to ensure a safe and aesthetically pleasing environment Actively engage with both front-of-house and back-of-house staff by checking in on orders, ensuring accuracy- Make raving fans! Pioneer growth avenue for increased revenue Other duties as assigned Expectations Demonstrate reliability by adhering to 30hop Group's Handbook policies and procedures Ability to work flexible hours, including evenings, weekends, and holidays with a consistent work schedule of 40-45 per week Know and apply company Core Values to manage, make decisions, and inspire others to do the same Develop and maintain open lines of communication with leadership and team members, fostering a collaborative and inclusive work environment Qualifications 3+ years of experience as a Head Chef or Executive Chef, with a proven track record of success Excellent organizational, interpersonal, communication, and problem-solving skills Strong leadership skills, with the ability to coach and mentor team members with professional maturity Holds a ServSafe Certification Capacity to stand and walk for prolonged periods of time Able to lift and carry up to 50lbs *30hop is an equal employment opportunity employer

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 To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous 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 pays an annual salary of $44,000-$48,000 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 December 31, 2025. Responsibilities Ensures 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 for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' 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 dishwashers and overall process for dishwashing, dish care and overall inventory, inclusive of inventory counts. 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. Assists with the delivery and set-up of catered services and food service areas as needed. 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 Public Foods 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. Assists the Executive Chef in fulfilling 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. 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. Other duties as assinged. Qualifications 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. Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program 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.

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 To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous 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 pays an annual salary of $44,000-$48,000 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 December 31, 2025. About the Venue The Grand River Center is a full-service meeting and event facility located in the heart of downtown Dubuque, Iowa. Newly renovated in 2020, featuring over 40,000+ square feet of meeting and exhibition space for events up to 2,000. Responsibilities * Ensures 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 for all Pubic Food Events. * Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. * Ensures that the purchasing and preparation of all food products meet OVG' 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 dishwashers and overall process for dishwashing, dish care and overall inventory, inclusive of inventory counts. * 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. * Assists with the delivery and set-up of catered services and food service areas as needed. * 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 Public Foods 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. * Assists the Executive Chef in fulfilling 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. * 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. * Other duties as assinged. Qualifications * 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. * Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program 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.

Full-time Description Landscapes Golf Management and Dakota Dunes Country Club are seeking a Sous Chef to assist in leading our culinary team. This is an excellent opportunity for individuals who thrive in a fast-paced environment and are dedicated to delivering high-quality food and exceptional service at a beautiful new facility. Dakota Dunes Country Club is a private club offering an active lifestyle in a relaxed and comfortable country club setting. Dakota Dunes Country Club members enjoy a complete lifestyle with an array of amenities including 18 holes of spectacular golf, creative casual and fine dining in our newly renovated club house, full body fitness, outdoor swimming, recreation center and tennis courts. Learn more about our beautiful course at ****************************** Our Values Bring Us Together; Our Expertise Sets Us Apart. We at LGM believe these values are instrumental to our daily operations. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best To learn more about Landscapes Golf Management visit *********************** JOB SUMMARY Assists the Executive Chef in all kitchen functions, including menu development, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, managing employees, training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to, the following: Promote, work, and act in a manner consistent with the values of LGM Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time. Monitors and maintains compliance with health and fire regulations regarding food preparation, serving, and building maintenance. Plans, directs and participates in the preparation of food for the club under the instruction of the Executive Chef. Assists with employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Checks the quality of raw or cooked food products to ensure that standards are met. Checks and maintains proper food holding and refrigeration temperature control points. Checks in stock orders delivered by vendors and assists with inventory management. Instruct cooks or other workers in preparing, cooking, garnishing, or presenting food. Works with the Executive Chef to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new items. Supervises or coordinates activities of cooks or workers engaged in food preparation. Ensures that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Collaborates on how food should be presented and create decorative food displays. Assists in planning, budgeting, or purchasing for all the food operations. Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials. Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of guests. Demonstrates new cooking techniques or equipment to staff. Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. May meet with guests to discuss menus for special occasions like weddings, parties, or banquets. May assist with the preparation of required paperwork, including forms, reports, and schedules, in an organized and timely manner. May be required to direct the set-up and/or takedown of course events and complete necessary reports for the event. Maintains the confidentiality of LGM, employee, and member/guest information. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations. Attends and actively participates in regularly scheduled staff meetings. Performs additional assignments per the direction of LGM managers. Requirements KNOWLEDGE, SKILLS AND ABILITIES The requirements below represent the required knowledge, skills, and/or abilities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. Working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management. Understanding safe food handling procedures and processes and responsible alcohol service. Able to direct and maintain a safe and secure environment and operation. Proven culinary knowledge and techniques. Ability to negotiate, organize, delegate and prioritize work under pressure. Proficient with MS Word, Excel, Outlook, and POS systems. Excellent written and verbal communication skills. EDUCATION AND EXPERIENCE Associate's degree in culinary arts preferred. One year of experience as a chef. Certified Food Protection Manager (ServSafe Manager Certification). PHYSICAL REQUIREMENTS Seeing and hearing: read documents, computer screens, answer phones, communicate in person 75-100% Standing and walking 50-100% Lift up to 25 Pounds 50-75% Climbing, stooping, squatting, and kneeling 0-25% Dexterity: utilizing phone, typing, and writing 0-50% Lift more than 25 pounds 0-24% Note: The statements herein describe the general nature and level of work employees assigned to this classification perform. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. This job description may be changed or updated at any time without notice.

Sodexo Corporate Services is seeking a dynamic General Manager / Chef Manager to lead culinary operations at a new corporate café in North Sioux City, South Dakota. This is a weekday-only opportunity-perfect for culinary professionals who value work-life balance without sacrificing career growth. As the on-site leader and chef, you'll oversee a vibrant food program that includes: A full-service Corporate Café serving lunch and Dinner Catering operations Micro-Market Why Join Us? Leadership Role: Be the #1 on-site decision-maker and culinary visionary Creative Freedom: Design menus, lead catering, and innovate grab-and-go offerings Impactful Work: Build relationships with clients and lead a dedicated team Balanced Schedule: Enjoy your weekends off Growth Potential: Develop your skills in both culinary and operational management What You'll Do Build and maintain strong client relationships Manage budgets, ordering, and inventory Lead and inspire a team of 5 hourly employees Oversee menu planning, catering production, and micro-market offerings Maintain a 80/20 split between hands-on culinary work and administrative duties Handle HR-related tasks including scheduling and team development What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring you're a passionate culinary leader with a knack for operations, a love for fresh food, and a desire to make a difference in a corporate setting. You thrive in fast-paced environments and enjoy being both strategic and hands-on. Ready to bring your culinary leadership to a role that values your creativity and your time? Apply today and join Sodexo in delivering exceptional dining experiences! Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years

Position Title: Part-Time Private Chef Schedule: Friday and Saturday Evenings The University Club invites applications for an accomplished Part-Time Private Chef to curate and present bespoke dining experiences for our distinguished members every Friday and Saturday evening. This is a rare opportunity to showcase your culinary artistry in an exclusive, fine-dining environment dedicated to exceptional service and refinement. The ideal candidate will demonstrate exemplary culinary skill, a deep appreciation for seasonal and locally sourced ingredients, and the ability to craft sophisticated, memorable menus that embody the Club's tradition of excellence. Key Responsibilities: Conceptualize, prepare, and execute elegant, multi-course dinners for members and their guests. Develop distinctive, seasonal menus reflecting creativity, precision, and the highest culinary standards. Collaborate with Club management and service teams to ensure flawless coordination and presentation. Uphold impeccable kitchen organization, sanitation, and efficiency. Ensure superior quality, consistency, and visual presentation of all dishes. Manage food procurement, inventory, and cost controls in alignment with Club policies. Engage professionally and discreetly with members to enhance their private dining experience. Qualifications: Minimum of 5-10 years of experience as a professional chef in fine dining or luxury private settings. Proven record of creating elevated, innovative, and seasonal menus. Exceptional attention to detail, organization, and time management. Strong communication and interpersonal skills, with a service-oriented mindset. Culinary degree and ServSafe (or equivalent) certification preferred. Availability to work consistently on Friday and Saturday evenings. Compensation: A competitive rate or per-event honorarium commensurate with experience and expertise. Application: Qualified candidates are invited to submit a résumé, sample menu, and a brief statement of culinary philosophy.

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

The Pump Kitchen Supervisor is responsible for planning, organizing, directing, and managing the staff and resources of the Pump & Pantry location to ensure efficient, high-quality, and profitable service of food across multiple brands, including P&P Food, Quiznos, Cinnabon, Little Caesar's, KKC and Scoops. Bosselman has many benefits to offer you that you will not find anywhere else like: Paid vacation 401K and matching contributions Health, dental and vision insurance Short and long term disability insurance Life insurance A clearly defined path for growth On-demand pay with PayActiv (access to earned but not yet paid wages) And much more! Bosselman offers on-demand pay (access to earned but not yet paid wages) through: Responsibilities Responsible for employee development and accountability. Addresses performance issues, manages corrective action to support team success and growth. Oversees food preparation and service for P&P Food, Quizno's, Cinnabon, Little Caesar's, KKC and Scoops, ensuring high-quality and consistent customer experiences across all brands. Oversees the cleanliness, organization and overall appearance of the kitchen, both internal and external, to ensure they meet company standards and are in proper working order. Regularly reports all maintenance, customer and personnel issue to upper management. Works with team members to prepare food items that are flavorful and popular with customers. Manages kitchen staff to ensure efficient supply provisioning and purchasing. Utilizes Date Code Genie data to help decide make quantities and time of execution with assistance from Kitchen and/or Store Manager. Ensures proper waste procedures are being followed utilizing Date Code Genie. Supervises portion control and food preparation to minimize waste. Conducts frequent checks to ensure consistent, high quality food preparation and service across all food service brands. Ensures all personnel are in proper uniform and maintain a neat and professional appearance in line with company standards. Ensures that all personnel are thoroughly trained on policies, procedures and expectations. Is proficient in the procedures for opening and closing the store, including completing all required paperwork and ensuring a smooth transition between shifts. Addresses and resolves complaints related to food quality and service for all brands. Responsible for compliance with sanitary food handling practices, overall cleanliness, and maintenance of the kitchen and dining areas. Adheres to all health and safety regulations and ensures safe working conditions at all times. Provides friendly, competent customer service across all food brands. Reports to work on time as scheduled, ensuring reliable attendance and commitment to the role. Reports to work as necessary when staffing shortages occur, ensuring the kitchen remains fully operational and customer service standards are maintained. Communicates appropriately with customers, providing friendly, competent and efficient service. Additional Job Duties: Assists in other duties as assigned. Supervisory Responsibilities: Directly supervise three or more employees. Qualifications Education and/or Experience (include certs or licenses needed): At least six months food handling or food service experience is required. Minimum Qualifications: Ability to read and follow product specifications. Positive, enthusiastic attitude. Flexibility and adaptability to change as needed. Strong communication skills. Professional appearance and attire. Availability to work holidays, weekends, and any other required shift(s). Reliable transportation and phone access. Ability to communicate in English, - IF APPLICABLE Friendly, courteous, and prompt customer service skills. Ability to work cooperatively with team members. Physical Requirements: The physical demands described here are representative of those that must be met by the Pump Kitchen Supervisor to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions, provided such accommodations do not create an undue hardship for the Company. The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl. Physical attendance at the primary work location is required.

Come Join the Dordt Dining Team! Creative Dining Services located on the Dordt University campus in Sioux Center, IA is looking to hire a full-time AM Cook to work Monday - Friday plus weekend rotation. The Cook ensures that high quality, properly seasoned, nutritious food is being provided in a safe manner. The Cook works cooperatively as a valued member of the dining services team. Come and be creative! Each day is different and exciting! Core Responsibilities: Time food production such that all food is ready at the time of service Prepare food items according to established recipes and menus Utilize safe food handling techniques at all times Store food items according to established standards of practice Maintain food production records and temperature logs Follow established work rules and regulations; ready for work in the kitchen, in uniform, at the scheduled time Maintain a safe,tidyand well-organized work environmentat all times Communicate needs and concernsregardingfood production and kitchen operation to supervisor appropriately andin a timely manner Support other kitchen employees The Ideal Candidate Will Have: Minimum of 2 years cooking experience preferred High School diploma or equivalent preferred but not required ServSafe Certification preferred We Offer Full-Time Employees: Competitive pay and bonus opportunities Medical, dental, and vision insurance 401(k) with a company match Paid time off Free meals during shifts Free pass for Dordt Sporting Events and Fitness Center And much, much more! About Creative Dining Services: Creative Dining Services partners with college, universities, Fortune 100 companies, full-service senior living communities, conference centers and K-12 schools and camps to provide a different kind of hospitality and facility management services experience - one that's fun, innovative, and focused on your community. Why? Because that's how it should be. Creative Dining Services is an Equal Opportunity Employer and Veteran-Friendly!

**Worker Type:** Regular **Work Shift:** Day Shift (United States of America) At Hegg Health Center, we've fostered an excellent culture! We support you both personally and professionally. Make the exciting decision today to apply for a career at Hegg. **Position Highlights** The Chef is responsible to prepare food items for Bistro, acute care refreshment station, and staff. The Chef is also responsible to assist with the creation, planning, and preparation of daily food items and special events. At Avera, the way you are treated as an employee translates into the compassionate care you deliver to patients and team members. Because we consider health care a ministry, you can live out your faith, uphold the dignity and respect of all persons while not compromising high-quality services. Join us in making a positive impact on moving health forward. The policy of Avera to provide opportunities for all qualified employees or applicants without regard to disability and to provide reasonable accommodations for all employees or applicants who may be disabled. Avera is committed to ensuring compliance in accordance with the Americans with Disability Act. For assistance, please contact HR Now at ************. Additional Notices: For TTY, dial 711 Avera is an Equal Opportunity/Affirmative Action Employer: Minority/Female/Disabled/Veteran/Sexual Orientation/Gender Identity.