Executive chef jobs in South Bend, IN - 51 jobs

Job Description SR. CHEF MANAGER (CORPORATE DINING)- NEW CARLISLE, IN Salary: $85000 - $90000 / year As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Join the Compass One Team and Grow with Us! At Compass One, we embrace phenomenal leaders with a passion for food, beverage, hospitality excellence, and customer obsession. We strive to create a work environment where you can be challenged, impactful, and valued for your expertise. We are committed to providing learning pathways and personal growth while fostering a culture that supports and inspires each other. Diversity and inclusion are essential to our company culture, and top talent is the core of our success. We offer unique opportunities for personal and professional growth, a competitive benefits package, and a fun and inclusive work environment where people feel valued. If you aspire for growth and culinary excellence, come join our team! Job Summary We're looking for a Sr. Chef Manager to lead the dining program at a premier client site in Carlisle, IN. This is a dual role where you'll combine culinary leadership with dining experience engagement. You'll not only guide the kitchen and menu but also play a visible role in the café, ensuring office workers and clients enjoy an exceptional dining experience every day. As part of Eurest (Compass Group USA), you'll join a network of 16,000 chefs and food professionals across the country. You'll also have clear growth opportunities into Regional Chef and Director roles as we continue to expand. What You'll Do Lead and mentor a culinary team in both café and catering operations. Oversee food preparation and presentation, ensuring compliance with health and safety standards, managing inventory and cost controls, and maintaining operational efficiency. Design menus with the freedom to introduce new ideas and global flavors. Balance back-of-house culinary excellence with dining experience leadership on the floor. Build strong client and guest relationships by being present in the dining space. Manage purchasing, inventory, and financial reporting (with the support of Compass resources). Ensure quality, safety, and sanitation standards are consistently met. What We're Looking For 5+ years of progressive culinary management experience (corporate dining, hotels, or catering). Culinary degree preferred - or equivalent leadership experience. Experience in supervising culinary teams, implementing process improvements, and driving consistency in quality and service. Strong leadership skills with the ability to coach, inspire, and develop a team. Comfortable engaging with clients and guests directly while running operations. Solid understanding of budgets, food cost, labor, and inventory management. A passion for food and creating memorable dining experiences. ServSafe certification a plus. Why Join Us Competitive salary: $85K-$90K plus 20% bonus potential. Comprehensive benefits: medical, dental, vision, retirement, paid parental leave, and generous PTO. Extra perks: wellness programs, pet insurance, shopping discounts, and more. Career growth: opportunities to advance across Compass Group's 28,000+ accounts nationwide. Apply Today Bring your culinary leadership and dining experience expertise to a high-profile client site and help shape the next chapter of corporate dining. Join Eurest and make an impact every day. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. **************************************************************************************** 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Sodexo Seniors is seeking a dynamic individual for the role of Executive Chef at the Sisters of the Holy Cross in South Bend, IN. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a senior living facility. The ideal Executive Chef candidate will have an eclectic menu knowledge and upscale to fine-dining a la carte experience. This is a hands-on Chef role requiring previous experience managing upscale food production. Scratch kitchen background from Hotels or Restaurants is welcomed. This is a fantastic quality of life position for a chef! No late nights, typically out by 8pm every day! Fantastic benefits and 401k available day one, 3 weeks paid vacation, and more! What You'll Do The successful candidate will: work to develop and grow the menu while managing and controlling food costs and offering high quality service to the residents. be responsible for full financial oversight of the account, including budgeting and reporting. provide technical training and expertise, coaching and leadership to the production team while working side by side in the operation as needed. work to obtain optimum client and customer satisfaction. create a positive customer service driven environment, drives employee engagement and customer satisfaction through strong leadership skills. integrate fully within our client's organization becoming a trusted adviser with a customer service focus. work to achieve company and client financial targets and goals. work to achieve high quality resident satisfaction. ensure compliance to food safety, sanitation, and overall workplace safety standards. meets (or exceeding) Sodexo standards of operations. 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 Is this opportunity right for you? We are looking for candidates who: have a passion for culinary arts, with a desire for creativity a strong production culinary background, ideally in a healthcare or retail setting. are able to develop trust and build strong client relationships while meeting the expectation of the client as well as Sodexo. demonstrate experience supervising a culinary team and exceptional human resource and supervisory/management skillset. 3-5 years of Executive Chef level experience in a recognized setting, concept, or company. have exceptional professional communication skills. possess a hands-on, innovative leadership approach to management. have a passion for a high-level customer service and relationship oriented. are able to work independently and make sound business decisions within company guidelines. have the ability to manage multiple priorities. have strong financial acumen and experience managing a food service operations budget. are knowledgeable in compliance to food safety, sanitation, and overall workplace safety standards. 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 - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

It's all about the food. The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader. A great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution. Detailed Responsibilities Proactively coaching and motivating team members to deliver their best Identifying opportunities and driving improvements in both the food and financial performance Overseeing all aspects of a safe and sanitary culinary department Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests Building and developing the on-site culinary team Working closely with the regional and Home Office culinary teams to continually evolve the food experience for guests Support efforts to drive revenue by participating in social media activities Overseeing equipment maintenance routines Ensuring the creation of appropriate par levels in line with sales forecasts Creating and distributing team members schedules in line with revenue forecasts Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity Creation of menu build diagrams Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control Creation of customized group sales/event menus in partnership with the sales teams Setting standards for chef table setups Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production. Delivering training and coaching to team members on both the menu and general culinary skills Management of team member breaks to ensure the well-being of all team members Attending location management team meetings to maintain and build collaboration with other departments Delivery of pre-shift meetings to set the tone for events Conducting progressive discipline with team members to address any issues in relation to performance Completing onboarding and orientation for new members of the culinary team Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy's sanitation and safety Core Signatures Responding to emails/phone calls and other communication in a timely manner Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines Partnering with the purchasing and operations teams to identify and proactively prevent loss of product Partnering with other departments and the regional team on community outreach programs Managing support travel by team members for other locations Management of culinary department budget Other duties as assigned We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Three Leaf Catering, VP-UOES-Hospitality & Dining * Notre Dame, IN, United States * Full-time Executive Pastry Sous Chef | Three Leaf Catering Three Leaf Catering, VP-UOES-Hospitality & Dining Apply Now The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you! Job Description The Executive Pastry Sous Chef plays a key leadership role in the pastry team, responsible for designing and executing high-quality, seasonal and custom menus under the guidance of the Executive Pastry Chef. This role involves oversight of menu tastings, sourcing premium ingredients, food preparation, team supervision, and ensuring exceptional presentation that aligns with the highest guest satisfaction standards. The ideal candidate is detail-oriented, creatively driven, and thrives in a dynamic kitchen environment. Key Responsibilities Menu Development & Execution - 35% * Design and execute innovative, seasonal, and event-specific pastry menus, including high-end plated desserts, tiered wedding cakes, miniature confections, and specialty dietary offerings (e.g., gluten-free, vegan, allergen-sensitive). * Apply advanced pastry techniques such as sugar and chocolate showpiece work, laminated doughs, entremets, pâte à choux, and modernist pastry applications. * Lead tasting sessions in collaboration with the Executive Chef and Director of Catering, offering culinary insight into flavor pairings, texture balance, and visual composition to align with client expectations and event themes. * Participate in weekly cross-departmental menu planning meetings to ensure alignment between culinary execution, seasonal ingredient availability, and event logistics. * Utilize cost analysis tools to ensure all menu items meet profitability targets while maintaining artisanal quality and presentation standards. * Stay current with global pastry trends and fine dining developments to continuously elevate menu offerings. Team Management - 35% * Supervise day-to-day operations of the pastry kitchen, ensuring all team members uphold technical standards in baking, decoration, and presentation. * Provide hands-on training and mentorship in advanced pastry techniques and kitchen best practices to elevate team performance. * Work closely with the Assistant Pastry Chef to create efficient staff schedules and detailed production plans tailored to event timelines and complexity. * Promote a team culture focused on culinary excellence, time management, accountability, and continuous learning through constructive feedback and skills development. * Lead pre-shift briefings and post-event debriefings to support professional growth and refine production systems. Food Quality & Event Execution - 15% * Conduct on-site visits to event venues to oversee dessert setup, final plating, and presentation consistency, ensuring each item reflects the highest culinary standards. * Troubleshoot production or transportation issues in real-time, using industry experience to adapt while maintaining quality. * Evaluate workflow and prep systems to optimize quality, consistency, and efficiency across all event scales, from intimate gatherings to large-scale galas. Sanitation & Kitchen Safety - 10% * Enforce rigorous sanitation protocols and HACCP procedures in alignment with local health department regulations and internal standards. * Conduct regular inspections of pastry workstations and equipment to ensure cleanliness, functionality, and compliance. * Lead kitchen safety training for pastry staff, emphasizing proper handling of food allergens, hot sugar, knives, mixers, and other pastry-specific equipment. Inventory & Sourcing - 5% * Collaborate with the Executive Chef, Sourcing Team, and Storeroom Steward to procure high-quality seasonal ingredients, including specialty flours, couverture chocolates, dairy, and fresh produce. * Maintain detailed par levels and conduct regular inventory audits to ensure availability for production while minimizing waste. * Research and recommend new vendors or artisan producers to enhance ingredient quality and support sustainability goals. The University of Notre Dame is proud to be ranked #1 on the Forbes Best Large Employer list, a recognition that reflects our commitment to creating a workplace where you'll feel welcomed, supported, and truly valued as part of our beloved community. Qualifications * Minimum of 5 years of experience in pastry arts, preferably in high-volume catering or fine dining. * Strong skills in custom cake design and advanced pastry techniques. * Proven ability to lead and manage a team in a fast-paced kitchen environment. * Knowledge of food safety and sanitation procedures. * Excellent organizational and communication skills. * Culinary degree or equivalent professional training preferred. * Ability to work a flexible schedule, including evenings, weekends, holidays, and peak service times. * Must be able to stand for extended periods and lift up to 50 lbs. Additional Information Salary Range: $78,000/yr Commensurate with experience Position Closing Date: 2/8/2026 The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity. Share Job * Home * Working at Notre Dame * How We Hire * Our Community

Responsible for the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods while ensuring the efficiency of the line and kitchen operations in accordance with specifications and standards. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Administers production schedules and staff requirements necessary to ensure timely delivery of services. Estimates amounts and costs of required supplies, such as food and ingredients. Inspects supplies, equipment, and work areas to ensure conformance to established standards. Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitors sanitation practices to ensure that employees follow standards and regulations. Orders or requisitions food and other supplies needed to ensure efficient operation. Follows all recipes, specs, and control procedures. Demonstrates new cooking techniques, recipes, and equipment to kitchen staff. Monitors guest satisfaction. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. Promotes the following within the department and among all employees: Creates an atmosphere of fun for all casino guests. Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times. Instills an atmosphere that encourages employees to share ideas, discuss concerns and resolve conflicts. Retains employees through involvement in training and development. Explains why we do things, in advance of doing them. SUPERVISORY RESPONSIBILITIES: Supervises all Cooks 2 and 1 on an assigned shift. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: High school diploma or G.E.D. preferred. Culinary degree or formal apprenticeship preferred and two to three years multi-ethnic cooking experience. SPECIAL QUALIFICATIONS: Strong interpersonal and communication skills required. Appropriate licenses, as required. ServSafe certification, or ability to become certified, required. Knowledge of HACCP standards required. Extensive knowledge of food safety and sanitation, culinary nutrition, and supervisory management. This position requires a Level 4 Gaming License. LANGUAGE SKILLS: Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to write effective reports and memos. Ability to respond to inquiries from employees or guests. Ability to communicate effectively in one-on-one, small group, and large group situations. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent, and to interpret data from graphs. REASONING ABILITY: Ability to apply common sense reasoning to variety of situations. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms, and talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, stoop, kneel, crouch or bend. The employee is occasionally required to lift up to 25 lb. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee's work environment may, at times, be very warm or very cold. The work environment includes moderate exposure to slippery work surfaces and greasy areas. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. A casino environment is typically smoky.

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client s needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Vision insurance Wellness resources Are you a culinary professional with a passion for serving up flavorful selections while building and developing a dedicated team of cooks and kitchen staff? Are you eager to make a name for yourself in a rapidly-growing and exciting organization? Keep reading. We'd love to talk! The Union Hall restaurant at Journeyman Distillery is seeking a culinary leader with proven success in high quality, fast-paced kitchen environments. The Sous Chef will be integral, not only in serving our valued guests, but also in championing our efforts to develop our next generation of culinary superstars. The Sous Chef will oversee the daily operations of the Journeyman Distillery, Union Hall, and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control. The Sous Chef shall exemplify Journeyman's core values and the Culinary Teams highest standards of quality, consistency, and joyful service to the guests. At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package. Heres a peek at what you will receive as a Journeyman employee: Outstanding Growth Opportunity! Paid Time Off begins accruing on Day 1 401(k) with Employer Match available Medical Insurance Dental, Vision, Life, Supplemental Insurance options Free Quarterly Bottle of Spirit (21+) Loyalty Incentives (ask about our 5-Year Bottle Reward!) Employee Discounts Monthly Founders' Tour with Bill and Johanna Welter Annual Employee Putting Competition Annual Employee Holiday Party All team members must uphold and embody Journeymans Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success. CORE VALUES GRIT MAKES GREAT We believe that no challenge is too big and we take pride in hard work. Grit is our foundation - perseverance through adversity, strength in difficulty, and a relentless drive to succeed. Challenges are opportunities in disguise and we welcome them with determination and resolve. Nothing great happens by taking the easy route. ALWAYS A JOURNEYMAN, NEVER A MASTER 'Good enough' isn't in our vocabulary. We are committed to constant improvement and the pursuit of excellence in distilling, brewing, and hospitality. Mastery is a moving target - and we embrace the grind, knowing the journey itself is what pushes us forward. 1st CUSTOMER Exceptional service defines us - through every touchpoint, every day (362 a year), until the last second and beyond (59:59+). This mindset extends to how we treat vendors, partners, and each other. 1st Customer is our culture - and our legacy As storytellers and champions of Journeyman, we embody the values we stand for, through every interaction. AMBASSADOR PRINCIPAL DUTIES Maintain responsibility for the hiring, training, and proficiency of culinary employees, including performance reviews and formal development plans in the restaurant kitchen and catering departments. Monitor and train the culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Assist with departmental operations across Journeyman properties as required. Participate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed. Ensure that all items needed for menu preparation are in stock. Maintain purchase order system, ordering and receiving programs to ensure proper quality and price on all purchases. Ensure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items. Inspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, store room, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; Ensure that quality and details are being maintained. Ensure that culinary staff maintain and strictly abide by state sanitation/health regulations and Journeyman requirements. Maintain proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label, and date). Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair, or upkeep issues to the Executive Chef and Head of Maintenance. Instruct culinary staff in the correct usage and care of all equipment in the kitchen operation, with a focus on safety. Minimize waste and maintain controls to attain forecasted food and labor costs. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Evaluate all food products received to maintain quality specifications. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Promote positive guest relations at all times. Conduct monthly inventories, cost controls, and requisitioning/ordering of supplies. Requirements Physical, Mental, and Visual Skills: Culinary Degree preferred and/or a minimum of 2-3 years culinary supervisory position in a reputable restaurant Up-to-date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices Thorough knowledge and understanding of proper cooking techniques, ingredients, and equipment; Ability to work all stations in kitchen Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently, and up to ten pounds constantly; Ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting. Required Work Habits: Must have reliable transportation. Work habits include regular attendance, teamwork, initiative, dependability, and promptness. Must be able to work most holidays and weekends, as these are the busiest times for Journeyman Distillery. Educational, Development and Work-Related Experience: Thorough knowledge of food preparation, kitchen maintenance, sanitation, nutrition, and operation procedures as would normally be acquired through a high school education or equivalent, plus two to three years additional college-level course of study or culinary trades training or equivalent experience. Knowledge of general business administration practices as applied to food preparation and kitchen maintenance operational practices and procedures as would be acquired through three to six years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required. Experience managing seasonal business flow, developing creative seasonal offerings, seasonal menu engineering, and continual development of catering menu is a plus. Experience developing culinary staff members in areas of leadership, menu development, and creativity. Working Conditions: Works primarily indoors in food preparation and a kitchen maintenance environment. Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client's needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job Description Salary: $55,000 - $65,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary This is an excellent opportunity to join a strong, growing organization. We are seeking a growth-minded Chef Manager to lead a successful culinary and food service operation. This role is responsible for overall performance, quality, and execution of the program and will primarily oversee the Gazebo, a fast-casual restaurant and convenience store on campus serving approximately 700-800 guests daily Monday through Thursday and 300-500 guests daily Friday through Sunday, while also supporting other campus cafés as needed. Key Responsibilities: • Full culinary management of the food service operation, including inventory control, ordering, and receiving • Demonstrated understanding of P&L accountability; experience in contract-managed services preferred • Menu development with strong cost controls, purchasing practices, and inventory management • Sourcing and utilization of local food products • Commitment to sustainability and responsible food practices Preferred Qualifications: • Working knowledge of HACCP standards • Minimum of three years of culinary management experience in contract foodservice, fine dining, or restaurant environments • Strong background in inventory management and purchasing controls • In-depth knowledge of current food and catering trends with emphasis on quality, sanitation, food cost control, and presentation • Experience with exhibition (exposition) cooking required • Understanding of P&L accountability and contract-managed service environments preferred • ServSafe certification is a plus Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************** 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. Bon Appetit maintains a drug-free workplace. Req ID: 1492067 Bon Appetit Tyler Justus

in Food Service? Do you have integrity, a positive can-do attitude, a strong character and able to work in a structured environment? Tigg's Canteen Services is looking to hire a Permanent Full-Time Lead Cook for Porter County Jail in Valparaiso IN. We offer a competitive wage and benefit package including: Pay starting at $21.00 an hour for this location. Medical Dental Vision 401K Paid Time Off And much more Qualifications include: Ability to work well in a structured correctional environment. Ability to read and follow company recipes. Ability to lift up to 50 pounds. Ability to lead, instruct, and assist with meal preparations including food preparation, baking, cooking, and clean-up. Requirements include: High school diploma or equivalent Flexibility to work weekends and holidays on a rotating basis. Flexibility to work varying shifts - days and hours (between 9:00am - 6:30pm) Clearance approval into the facility Previous food service or kitchen experience would be a plus, but we can train the right person! Ready To Join Our Team? Visit our website at *********************** to learn more about Tigg's Canteen Services; click on 'jobs' then follow the link and instructions to apply OR send your resume' to *****************************

Starting hiring pay at: $15.5 As a Cook at Raising Cane's, you will set the pace of the Restaurant by ensuring all of the food we serve meets our high standards. Working in the Kitchen at Raising Cane's is a fun and fast paced environment. Crank up the music and have some fun while you are working hard to prepare the highest quality chicken finger meals for our customers to enjoy. Starting out in the back of the house at Raising Cane's can lead to many promotional opportunities for Cooks to grow their career by moving into advanced roles like Bird Specialist or Certified Trainer. We are looking to immediately hire entry level and experienced Cooks who can thrive in an upbeat and fast-paced food service environment. We are hiring immediately for Cooks that can work all shifts: opening shifts, closing shifts and everything in between. Whether you have previous experience as a customer service associate, retail team member, cashier, restaurant server, kitchen lead, cook, prep cook, drive-thru cashier or any other restaurant or service-oriented role - we have a position for you. We offer competitive pay and benefits for all positions. Even if you don't have previous Restaurant experience, this position is entry-level (yes, that's no experience required) and we provide paid training for every new Restaurant Cook on the team. We will make sure you are prepared to grow your Restaurant career with us. Within your first year of working in the Restaurant, you can earn up to an extra $1.50 per hour in pay increases through additional training, certifications, and performance evaluations! If you want to be at Restaurant that is a FUN place to work, that values your growth and provides opportunities to impact your community, we want you on our team Qualities of awesome Canes Restaurant Cook: + Team player + Excellent communicator + Happy, Courteous and Enthusiastic + Hard working and attentive + Responsible and dependable + Authentic and genuine + Takes pride in doing a good job **Benefits available for hourly Crew:** + Access to voluntary benefits through an insurance marketplace, including Medical & Pharmacy, Dental, Vision Life Insurance, Short Term Disability, Hospital Indemnity, Legal Insurance, Auto and Renter's Insurance, and ID Theft Protection + OnePass Gym Membership Program + 401(k) With Safe Harbor Employer Match (age 21 & older) + Access to financial advisors for budget and retirement planning + Crewmember Assistance Program + Education assistance + Pet Insurance Perks & Rewards for hourly Crew: + Paid Time Off* + Closed for all major holidays** + Early closure for company events + Casual Work Attire + Flexible Scheduling + Perkspot Employee Discount Program _*Must satisfy hours requirement per year_ _**Locations may vary_ **ESSENTIAL FUNCTIONS OF THE POSITION** : The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lift and carry, push or pull heavy objects up to 50 pounds + Kneel, bend, twist or stoop + Ascend or descend stairs + Reach and grasp objects (including above head and below waistline) + Excellent verbal and written communication + Ability to show up to scheduled shifts on time + Cleaning tables, floors and other areas of the Restaurant + Taking orders from Customers and processing payments efficiently + Follow proper safety procedures when handling and/or preparing food + Ability to multitask **ADDITIONAL REQUIREMENTS** : + Must be 18 years of age or older + Provide all Customers with quick and friendly service + Work together as a team, assisting other Crewmembers in completion of tasks and assignments to ensure continuity of service + Work under pressure and at a fast pace + Align with Raising Cane's culture by balancing Working Hard and Having Fun + Take initiative + Comply with Company policies Raising Cane's appreciates & values individuality. EOE

Responsibilities: * Prepares a diverse menu that incorporates a variety of dietary preferences and accommodates for various restrictions * Demonstrates dedication to high-quality dietary services while ensuring compliance to safety and sanitation protocols * Maintains food service areas including the kitchen and dining areas * Engages with residents in a compassionate and impactful manner, cultivating a warm and supportive environment where the values of love, compassion, and dignity are reflected in every interaction * Participates in continuous learning and development opportunities through attendance and participation in educational seminars, staff meetings, and other learning experiences

Levy Sector **Salary: $70K-75K** **Other Forms of Compensation:** **Pay Grade:** 14 Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. **About Levy** The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. **Job Summary** It's all about the food. The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader. A great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution. **Detailed Responsibilities** + Proactively coaching and motivating team members to deliver their best + Identifying opportunities and driving improvements in both the food and financial performance + Overseeing all aspects of a safe and sanitary culinary department + Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests + Building and developing the on-site culinary team + Working closely with the regional and Home Office culinary teams to continually evolve the food experience for guests + Support efforts to drive revenue by participating in social media activities + Overseeing equipment maintenance routines + Ensuring the creation of appropriate par levels in line with sales forecasts + Creating and distributing team members schedules in line with revenue forecasts + Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity + Creation of menu build diagrams + Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing + Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control + Creation of customized group sales/event menus in partnership with the sales teams + Setting standards for chef table setups + Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production. + Delivering training and coaching to team members on both the menu and general culinary skills + Management of team member breaks to ensure the well-being of all team members + Attending location management team meetings to maintain and build collaboration with other departments + Delivery of pre-shift meetings to set the tone for events + Conducting progressive discipline with team members to address any issues in relation to performance + Completing onboarding and orientation for new members of the culinary team + Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy's sanitation and safety Core Signatures + Responding to emails/phone calls and other communication in a timely manner + Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines + Partnering with the purchasing and operations teams to identify and proactively prevent loss of product + Partnering with other departments and the regional team on community outreach programs + Managing support travel by team members for other locations + Management of culinary department budget + Other duties as assigned **Job Requirements** + 5+ leadership experience in a culinary leadership position + Ability to taste and evaluate food and beverage products + A culinary degree is preferred + High level of computer literacy + Understanding of financial concepts + Passion for hospitality, food, and retail + Excellent interpersonal and stakeholder management skills + Experience in the use of social media is preferred **Curious about Life at Levy? Check it out: Levy Culture (********************************************** Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. **At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off Plan + 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) **Levy maintains a drug-free workplace.** 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. *************************************************************************************** **Req ID: 1487253** **Levy Sector** **[[Cust_clntAcName]]** **DANIELLE M ROSE** **[[req_classification]]**

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you! Job Description The Executive Pastry Sous Chef plays a key leadership role in the pastry team, responsible for designing and executing high-quality, seasonal and custom menus under the guidance of the Executive Pastry Chef. This role involves oversight of menu tastings, sourcing premium ingredients, food preparation, team supervision, and ensuring exceptional presentation that aligns with the highest guest satisfaction standards. The ideal candidate is detail-oriented, creatively driven, and thrives in a dynamic kitchen environment. Key Responsibilities Menu Development & Execution - 35% Design and execute innovative, seasonal, and event-specific pastry menus, including high-end plated desserts, tiered wedding cakes, miniature confections, and specialty dietary offerings (e.g., gluten-free, vegan, allergen-sensitive). Apply advanced pastry techniques such as sugar and chocolate showpiece work, laminated doughs, entremets, pâte à choux, and modernist pastry applications. Lead tasting sessions in collaboration with the Executive Chef and Director of Catering, offering culinary insight into flavor pairings, texture balance, and visual composition to align with client expectations and event themes. Participate in weekly cross-departmental menu planning meetings to ensure alignment between culinary execution, seasonal ingredient availability, and event logistics. Utilize cost analysis tools to ensure all menu items meet profitability targets while maintaining artisanal quality and presentation standards. Stay current with global pastry trends and fine dining developments to continuously elevate menu offerings. Team Management - 35% Supervise day-to-day operations of the pastry kitchen, ensuring all team members uphold technical standards in baking, decoration, and presentation. Provide hands-on training and mentorship in advanced pastry techniques and kitchen best practices to elevate team performance. Work closely with the Assistant Pastry Chef to create efficient staff schedules and detailed production plans tailored to event timelines and complexity. Promote a team culture focused on culinary excellence, time management, accountability, and continuous learning through constructive feedback and skills development. Lead pre-shift briefings and post-event debriefings to support professional growth and refine production systems. Food Quality & Event Execution - 15% Conduct on-site visits to event venues to oversee dessert setup, final plating, and presentation consistency, ensuring each item reflects the highest culinary standards. Troubleshoot production or transportation issues in real-time, using industry experience to adapt while maintaining quality. Evaluate workflow and prep systems to optimize quality, consistency, and efficiency across all event scales, from intimate gatherings to large-scale galas. Sanitation & Kitchen Safety - 10% Enforce rigorous sanitation protocols and HACCP procedures in alignment with local health department regulations and internal standards. Conduct regular inspections of pastry workstations and equipment to ensure cleanliness, functionality, and compliance. Lead kitchen safety training for pastry staff, emphasizing proper handling of food allergens, hot sugar, knives, mixers, and other pastry-specific equipment. Inventory & Sourcing - 5% Collaborate with the Executive Chef, Sourcing Team, and Storeroom Steward to procure high-quality seasonal ingredients, including specialty flours, couverture chocolates, dairy, and fresh produce. Maintain detailed par levels and conduct regular inventory audits to ensure availability for production while minimizing waste. Research and recommend new vendors or artisan producers to enhance ingredient quality and support sustainability goals. The University of Notre Dame is proud to be ranked #1 on the Forbes Best Large Employer list, a recognition that reflects our commitment to creating a workplace where you'll feel welcomed, supported, and truly valued as part of our beloved community. Qualifications Minimum of 5 years of experience in pastry arts, preferably in high-volume catering or fine dining. Strong skills in custom cake design and advanced pastry techniques. Proven ability to lead and manage a team in a fast-paced kitchen environment. Knowledge of food safety and sanitation procedures. Excellent organizational and communication skills. Culinary degree or equivalent professional training preferred. Ability to work a flexible schedule, including evenings, weekends, holidays, and peak service times. Must be able to stand for extended periods and lift up to 50 lbs. Additional Information Salary Range: $78,000/yr Commensurate with experience Position Closing Date: 2/8/2026 The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.

Job Description We are hiring immediately for full time SOUS CHEF positions. Note: online applications accepted only. Schedule: Full time schedule. Monday - Friday, hours may vary. Further details upon interview. Requirement: Two years of supervisory experience required. Perks: Paid holidays! Health benefits! 401K! *Internal Employee Referral Bonus Available Fixed Pay Rate: $29.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1500055. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** 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. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1500055 [[req_classification]]

Benefits: 401(k) matching Company parties Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Vision insurance Wellness resources Are you a culinary professional with a passion for serving up flavorful selections while building and developing a dedicated team of cooks and kitchen staff? Are you eager to make a name for yourself in a rapidly-growing and exciting organization? Keep reading. We'd love to talk! The Union Hall restaurant at Journeyman Distillery is seeking a culinary leader with proven success in high quality, fast-paced kitchen environments. The Sous Chef will be integral, not only in serving our valued guests, but also in championing our efforts to develop our next generation of culinary superstars. The Sous Chef will oversee the daily operations of the Journeyman Distillery, Union Hall, and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control. The Sous Chef shall exemplify Journeyman's core values and the Culinary Team's highest standards of quality, consistency, and joyful service to the guests. At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package. Here's a peek at what you will receive as a Journeyman employee: Outstanding Growth Opportunity! Paid Time Off - begins accruing on Day 1 401(k) with Employer Match available Medical Insurance Dental, Vision, Life, Supplemental Insurance options Free Quarterly Bottle of Spirit (21+) Loyalty Incentives (ask about our 5-Year Bottle Reward!) Employee Discounts Monthly Founders' Tour with Bill and Johanna Welter Annual Employee Putting Competition Annual Employee Holiday Party All team members must uphold and embody Journeyman's Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success. CORE VALUES GRIT MAKES GREAT We believe that no challenge is too big and we take pride in hard work. Grit is our foundation - perseverance through adversity, strength in difficulty, and a relentless drive to succeed. Challenges are opportunities in disguise and we welcome them with determination and resolve. Nothing great happens by taking the easy route. ALWAYS A JOURNEYMAN, NEVER A MASTER 'Good enough' isn't in our vocabulary. We are committed to constant improvement and the pursuit of excellence in distilling, brewing, and hospitality. Mastery is a moving target - and we embrace the grind, knowing the journey itself is what pushes us forward. 1st CUSTOMER Exceptional service defines us - through every touchpoint, every day (362 a year), until the last second and beyond (59:59+). This mindset extends to how we treat vendors, partners, and each other. 1st Customer is our culture - and our legacy As storytellers and champions of Journeyman, we embody the values we stand for, through every interaction. AMBASSADOR PRINCIPAL DUTIES Maintain responsibility for the hiring, training, and proficiency of culinary employees, including performance reviews and formal development plans in the restaurant kitchen and catering departments. Monitor and train the culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Assist with departmental operations across Journeyman properties as required. Participate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed. Ensure that all items needed for menu preparation are in stock. Maintain purchase order system, ordering and receiving programs to ensure proper quality and price on all purchases. Ensure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items. Inspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, store room, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; Ensure that quality and details are being maintained. Ensure that culinary staff maintain and strictly abide by state sanitation/health regulations and Journeyman requirements. Maintain proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label, and date). Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair, or upkeep issues to the Executive Chef and Head of Maintenance. Instruct culinary staff in the correct usage and care of all equipment in the kitchen operation, with a focus on safety. Minimize waste and maintain controls to attain forecasted food and labor costs. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Evaluate all food products received to maintain quality specifications. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Promote positive guest relations at all times. Conduct monthly inventories, cost controls, and requisitioning/ordering of supplies. RequirementsPhysical, Mental, and Visual Skills: Culinary Degree preferred and/or a minimum of 2-3 years culinary supervisory position in a reputable restaurant Up-to-date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices Thorough knowledge and understanding of proper cooking techniques, ingredients, and equipment; Ability to work all stations in kitchen Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently, and up to ten pounds constantly; Ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting. Required Work Habits: Must have reliable transportation. Work habits include regular attendance, teamwork, initiative, dependability, and promptness. Must be able to work most holidays and weekends, as these are the busiest times for Journeyman Distillery. Educational, Development and Work-Related Experience: Thorough knowledge of food preparation, kitchen maintenance, sanitation, nutrition, and operation procedures as would normally be acquired through a high school education or equivalent, plus two to three years additional college-level course of study or culinary trades training or equivalent experience. Knowledge of general business administration practices as applied to food preparation and kitchen maintenance operational practices and procedures as would be acquired through three to six years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required. Experience managing seasonal business flow, developing creative seasonal offerings, seasonal menu engineering, and continual development of catering menu is a plus. Experience developing culinary staff members in areas of leadership, menu development, and creativity. Working Conditions: Works primarily indoors in food preparation and a kitchen maintenance environment. Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. CAREERS AT JOURNEYMAN Are you ready to embark on a rewarding adventure with a rapidly growing, dynamic and energetic team? Take the next step in your career, by joining our guest-focused hospitality team. We are always looking for the best and the brightest. Find our open positions below and select one that speaks to you. Let's get the conversation started.

Job Description Salary: $55,000 - $60,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Sous Chef supports daily culinary operations and back-of-house leadership across multiple campus dining venues. This role assists with menu execution, food preparation, ordering, inventory, and cost controls while ensuring compliance with company standards, client expectations, and all health and safety regulations. The position supports an all-you-care-to-eat café, fast-casual café with an attached c-store, Boba retail operation, food truck, mini c-store, and internal and external catering, as assigned by the Executive Chef. The Sous Chef II trains and leads culinary staff to deliver consistent quality, presentation, and service in a fully vegetarian, caffeine-free campus environment. Essential Duties and Responsibilities • Assist with the preparation and cooking of menu items across all meal periods • Support menu planning and development in collaboration with culinary leadership • Implement new culinary programs in partnership with marketing and culinary teams • Assist with ordering, inventory management, and cost controls • Ensure food quality, freshness, sanitation, and presentation standards are met • Train, coach, and supervise back-of-house associates • Perform other duties as assigned Qualifications • Minimum of 5 years of culinary experience, including at least 1 year in a supervisory or lead role • Experience in restaurant, hotel, corporate dining, education, military, healthcare, or related food service environments • Strong knowledge of culinary trends, food safety, sanitation, production, and cost controls • Ability to create and manage production sheets • Proven leadership, training, and coaching skills • ServSafe or Department of Health Certification preferred • Proficiency in Microsoft Office, including Excel • Associate's degree in Culinary Arts preferred Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************** 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. Bon Appetit maintains a drug-free workplace. Req ID: 1492068 Bon Appetit Tyler Justus

Responsible for the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods within all Timbers venues, satellite employee dining rooms and Room Service, ensuring the efficiency of the lines and kitchen operations in accordance with specifications and standards. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Supervise and coordinate activities of cooks and workers engaged in food preparation in all Timbers 24 hour venue locations, Room Service and Satellite Employee Dining Rooms. Prepares and cooks foods on the hot or cold line, whenever necessary, for special guests, functions, during high business volumes or during the course of regular business. Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. Check the quality of raw and cooked food products to ensure that standards are met company wide. Check the quantity and quality of received products at all Timbers locations. Demonstrate new cooking techniques and equipment to staff. Determine how food should be presented, and create creative food displays. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Estimate amounts and costs of required supplies, such as food and ingredients. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Order or requisition food and other supplies needed to ensure efficient operation. Recruit and hire staff, including cooks and other kitchen workers. Maintains knowledge of currently used concepts, practices and procedures associated with fine dining restaurant trends. Follows all recipes, specs, and control procedures. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. Promotes the following within the department and among all employees: Creates an atmosphere of fun for all casino guests. Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times. Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts. Retains employees through involvement in training and development. Explains why we do things, in advance of doing them. SUPERVISORY RESPONSIBILITIES: Directly supervises the Restaurant Sous Chefs and Cook III's. Indirectly supervises Cook I's and II's. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: High school diploma or G.E.D. Culinary degree, formal apprenticeship or equivalent level of associated on the job experience paired with three to four years ala carte Management experience. SPECIAL QUALIFICATIONS: Strong organizational and interpersonal skills required. Appropriate licenses, as required. ServSafe certification, or ability to become certified, required. Knowledge of HACCP standards required. This position requires a Level 2 Gaming License. LANGUAGE SKILLS: Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to write effective reports and memos. Ability to respond to inquiries from employees or guests. Ability to communicate effectively in one-on-one, small group, and large group situations. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent, and to interpret data from graphs. REASONING ABILITY: Ability to apply common sense reasoning to variety of situations. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects; reach with hands and arms; talk or hear; stand, walk, sit, climb, or balance; stoop, kneel, crouch, or bend. The employee is frequently required to lift up to 25 lb. and occasionally required to lift up to 50 lb. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee regularly works around mechanical moving parts. The noise level in the work environment is usually moderate. A casino environment is typically smoky.