Executive chef jobs in South Dakota - 54 jobs

Role OverviewSodexo is seeking an Executive Chef for South Dakota State University located in Brookings, South Dakota. This Executive Chef will manage the dining programs in the Resident dining. 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. IncentivesRelocation Assistance is available 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Tobias Solutions is seeking our Executive Chef 2 in Aberdeen, SD. A successful candidate will elevate creativity for the dining program to provide a modern student dining experience. Our kitchen and dining area will be renovated soon, implementing student cooking stations and exciting instructor-led cooking classes. This position will be responsible for residential dining serving approximately with careful attention to an Allergen Free dining experience and sustainability initiatives. This exciting role will manage day-to-day operations, assure catering events are executed flawlessly, and assure that catering menus are creative and innovative to meet student and faculty needs. Our successful leader will provide culinary direction to the seasoned and cohesive culinary team, including menu planning, program execution, training, and mentoring of our staff. Demonstrated history of consistent exceptional customer satisfaction reviews preferred to support our long-term contract with our client partners. The Executive Chef will play an active role in our partnership to grow the business through creative dining options including innovative culinary rotations with concepts. Mentor a strong team who are eager to develop professionally. Two years of Executive Chef level Management Experience are Required. Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting Ensure 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. Have working knowledge of automated food inventory, ordering, production, and management systems. RESPONSIBILITIES: Provides culinary leadership within a medium-sized unit including menu planning, program execution, and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties Implements & coordinates the culinary function. Directs & trains cooks & utility workers. Ensures food preparation & production meets operational standards. Manages catering & retail areas. Customer & Client satisfaction. Financial management to include food cost & labor management. Manages food & physical safety programs. QUALIFICATIONS: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years of work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. A 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.

Executive Chef Job Summary: The team at RHM is seeking an Executive Chef to lead our team. The Executive Chef will oversee the kitchen department to ensure food standards and satisfaction are met for each dish that leaves the kitchen. The Executive Chef will also work closely with the Director of F&B to ensure proper purchasing. Benefits offered to the Executive Chef: Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan ESOP Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Responsibilities of the Executive Chef: Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced Create recipes and menus to reflect customer tastes/seasonal availability Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items Cleanliness of all related areas is of primary concern to this position Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules Working closely with the Director of Food and Beverage, the Executive Chef will direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards Direct and supervise activities of all chefs, cooks, butchers, and pantry team members Qualifications for the Executive Chef: Maintain consistent verbal and written communication with colleagues and guests. Proven ability to develop menus Minimum of 5+ years experience as an Executive Chef in a similar size operation Experience in Food and Beverage Management is preferred Experience in the hotel/hospitality industry required Ability to lead and manage in an organization where people are considered the most important asset Ability to work flexible hours, weekends, and holidays About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws

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.

Sous Chef at All Day Café | Tap House41 All Day Cafe, a beloved local spot in Sioux Falls, is seeking a passionate and experienced Sous Chef to assist our chef in leading our kitchen team! We pride ourselves on delivering exceptional food and outstanding service, and we need a leader who shares our commitment to quality and efficiency. This is a hands-on working position that requires working side by side with team members to ensure successful operations. Responsibilities: Work side by side during peak volume and weekends with team members Oversee daily kitchen operations and ensure the highest standards of food quality and presentation. Manage and train kitchen staff, ensuring a positive, collaborative work environment. Handle inventory, ordering, and food cost management to maintain profitability. Ensure compliance with health and safety regulations and maintain cleanliness in the kitchen. Develop and implement new menu items, specials, and seasonal offerings. Monitor kitchen performance and assist with scheduling and staff performance evaluations. Collaborate with the front-of-house team to ensure seamless service and guest satisfaction. Qualifications: Proven experience in a kitchen management role, preferably in a fast-paced environment. Strong leadership skills with the ability to motivate and mentor a diverse team. Excellent organizational skills and attention to detail. Ability to work efficiently under pressure and manage multiple tasks simultaneously. Knowledge of food safety regulations and inventory control. A passion for food, creativity, and customer service. We Offer: Competitive salary and benefits. Opportunities for career growth and development. A dynamic and supportive work environment. A chance to be a part of a close-knit team that values creativity and passion for great food. How to Apply: Please send your resume and a brief cover letter to *************************** or stop by the cafe to fill out an applicant

Job Description Sous Chef at All Day Café | Tap House41 All Day Cafe, a beloved local spot in Sioux Falls, is seeking a passionate and experienced Sous Chef to assist our chef in leading our kitchen team! We pride ourselves on delivering exceptional food and outstanding service, and we need a leader who shares our commitment to quality and efficiency. This is a hands-on working position that requires working side by side with team members to ensure successful operations. Responsibilities: Work side by side during peak volume and weekends with team members Oversee daily kitchen operations and ensure the highest standards of food quality and presentation. Manage and train kitchen staff, ensuring a positive, collaborative work environment. Handle inventory, ordering, and food cost management to maintain profitability. Ensure compliance with health and safety regulations and maintain cleanliness in the kitchen. Develop and implement new menu items, specials, and seasonal offerings. Monitor kitchen performance and assist with scheduling and staff performance evaluations. Collaborate with the front-of-house team to ensure seamless service and guest satisfaction. Qualifications: Proven experience in a kitchen management role, preferably in a fast-paced environment. Strong leadership skills with the ability to motivate and mentor a diverse team. Excellent organizational skills and attention to detail. Ability to work efficiently under pressure and manage multiple tasks simultaneously. Knowledge of food safety regulations and inventory control. A passion for food, creativity, and customer service. We Offer: Competitive salary and benefits. Opportunities for career growth and development. A dynamic and supportive work environment. A chance to be a part of a close-knit team that values creativity and passion for great food. How to Apply: Please send your resume and a brief cover letter to *************************** or stop by the cafe to fill out an applicant #hc163897

Job Description High quality independent restaurant seeks energetic kitchen employees for full-time or part-time positions. WHAT WE OFFER Diverse Culture Team Member Dining Discounts Comprehensive benefits* - Medical, Dental, and Vision, Career Advancement Opportunities Benefits and vacation eligibility based on number of hours worked. Full-time Team Members must meet minimum average of 30+ hours per week. Line Cooks are responsible for providing our Guests a Gold Standard dining experience by producing delicious, high-quality food through recipe execution and gold standard plating that highlights the exceptional quality of our food. We offer advancement opportunities for ambitious and proficient applicants of all levels. Kitchen experience is preferred, but we're willing to train motivated candidates. Duties include but not limited to Set up cook station and prepare all food items in a timely manner according to Crawford's guidelines and health and sanitation standards. Follow recipes, portion controls, and presentation specifications as set by Crawford's Restock, clean, maintain and restock cook station items as needed throughout the shift, while practicing exceptional safety, sanitation, and organizational skills. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas, adhering to proper food storage procedures. Ensure compliance with all Company policies and laws, including health and safety standards. Perform additional duties and responsibilities as assigned by Management staff. Knowledge and skill with basic cooking techniques Understanding of food sanitation procedures, including personal cleanliness The ability to work quickly and neatly in a busy environment The ability to communicate effectively and efficiently with kitchen team and front-of-house staff Pay commensurate with experience. Desired skills in experienced employees Ability to work in a fast-paced, team-oriented environment Good verbal and written communication skills Must have some knowledge of knife skills Knowledge of principles for dealing directly with the public Excellent organization and problem-solving skills Physical demands of the job include but are not limited to: Standing and walking during entire 8-hour shift Reaches, bends, stoops, lifts, shakes, stirs, pours and carries supplies Must be able to lift up to 50 pounds in weight on a semi regular basis This position offers Five-day work week, Part-time, Full-time and/or Overtime Benefits Pay: $15.00 - $22.00 per hour Please forward your resume and we will contact you to schedule an interview. #hc90344

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionSous Chef Job Summary: This position is responsible to assist the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Benefits for the Sous Chef: Medical and Dental Insurance PTO ESOP Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Sous Chef Job Responsibilities: Assist the Executive Chef in coaching and counseling food production employees by aiding in communication of job expectations and monitoring job contributions Overseeing quality control of all food production and execution Ensuring all health department standards are upheld by enforcing high sanitation standards Promote accident prevention to minimize liabilities and related expenses Assisting in the management of all back of the house employees Assisting in monthly inventory and closing end of month procedures with the accounting department and executive chef Assist the Executive Chef in the creation, costing and implementation of all menus, including seasonal and special menus Assists Operations team in execution and set up Banquet events Qualifications for the Sous Chef: 1-3 years of experience in a hotel restaurant setting is preferred but not necessary Must be able to lift, push, pull, and carry up to 50-75 lbs. Advanced knowledge of the principles and practices within the food profession Ability to focus attention on guest needs, remaining calm and courteous at all times Leadership skills to motivate and develop staff and to ensure accomplishment of goals Flexible availability to include weekends, nights, and holidays as needed Available for flexible schedule to cover call-in to work as required About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Job Description The Buffalo Bodega is looking for a sous chef. The Sous Chef is the second-in-command, working directly under the head chef. They will be responsible for assisting all aspects of kitchen operations, including food preparation, staff supervision, menu planning, ensuring food quality and safety. Essentially, helping the head chef manage and coordinate the daily culinary activities of the establishment. Wage DOE. Key Responsibilities: Assisting the Head Chef: Supervising Kitchen Staff: Inventory Management: Menu Planning and Development: Ensuring Food Safety and Hygiene: Assisting with Administrative Tasks: Taking Charge in the Head Chef's Absence: Work closely with the head chef on all aspects of kitchen management, including menu planning, recipe development, and food preparation. Overseeing the work of line cooks, prep cooks, and other kitchen staff. Delegating tasks and ensuring smooth workflow. Training line cooks and dish staff. Must be able to cook all areas of the line. Track inventory levels, order supplies, and manage food storage to minimize waste and ensure efficient operations. Sous chef may contribute to menu planning, creating new dishes, and adapting menus for seasonal changes. Play a crucial role in maintaining a clean and sanitary kitchen environment, adhering to food safety regulations. They may handle tasks such as scheduling staff shifts, managing food costs, and maintaining equipment. The sous chef must run the kitchen in the head chef's absence, ensuring smooth operations, maintaining quality standards and communicating with the chef. Skills Needed: Culinary Expertise: Leadership and Management: Time Management and Organization: Problem-Solving and Decision-Making: Attention to Detail: Physical Stamina: A strong foundation in cooking techniques, food preparation, and menu planning is essential. Must be familiar using kitchen equipment and tools. The ability to supervise, motivate, and delegate tasks effectively is crucial. They must be able to manage multiple tasks simultaneously and prioritize effectively. The ability to quickly assess and resolve issues in a fast-paced environment is important. Work well and be able to communicate under pressure. Maintaining consistent food quality, presentation, and hygiene. This position requires meticulous attention to detail. The role requires standing for long periods while maintaining a good pace when under pressure and under stressful situations. #hc203485

Cook Full Time/Part Time Cook 5:00 a.m.-1:30 p.m. Cook's Helper 6:30 a.m.-3:00 p.m. This position will prepare and serve breakfast and lunch meals according to diets for residents and guests daily. Will also assist other staff with kitchen duties. Cook's helper assists the cook with prep work. Flexible schedules, Competitive wages and benefits including 50% daycare reimbursement. 60-day Retention Bonus ($1000.00) Must be 18 years old. BENEFITS for FT Employees: Wellmark Health Insurance (up to 90% paid by employer for single coverage) Dental Vision Retirement Life Insurance PTO & Sick Leave AFLAC options available Flexible Spending Account Up to 50% of Childcare Reimbursement BENEFITS for FT & PT Employees: Competitive Wages 50% Childcare Reimbursement Incentive/Retention Bonus Employee Referral Program Continuing Education Opportunities Paid Training Wellness Center Membership

Join Our Team at Monarch Steakhouse!Are you a culinary master of the flame? Do you thrive in a fast-paced kitchen environment? Monarch Steakhouse is seeking a talented Broiler Chef to lead our team in creating mouth-watering dishes for our guests in Renner, SD.Responsibilities: Operate and manage the broiler station with precision and expertise. Create delectable grilled dishes according to our menu specifications. Maintain cleanliness and organization in the broiler area. Coordinate with other chefs to ensure timely and efficient service. Assist in developing new recipes and menu items. Requirements: Prior experience working as a Broiler Chef in a high-volume restaurant. Ability to handle multiple orders while maintaining quality. Strong knowledge of different cuts of meat and cooking techniques. Excellent communication and teamwork skills. Passion for creating exceptional dishes that exceed customer expectations. Benefits: $17-$20 per hour (depending on experience) Discounts on meals for you and your family Opportunity for career growth and advancement within the company. A dynamic and supportive work environment. Discounts on dining at Monarch Steakhouse. Flexible scheduling options. If you are a Broiler Chef looking to showcase your skills and make a mark in the culinary world, then Monarch Steakhouse is the perfect place for you. Join our team today and become a key player in our kitchen operations! About Monarch Steakhouse: Monarch Steakhouse is a premier dining destination located in the heart of Renner, SD. With a focus on serving top-quality steaks and seafood dishes, our restaurant offers an elegant and inviting atmosphere for guests to enjoy a memorable dining experience. Our team is dedicated to providing exceptional service and culinary excellence, making Monarch Steakhouse a favorite spot for both locals and visitors alike.

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.

Role Overview 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 DinnerCatering 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 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 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 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1245148BR **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.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Sous Chef Job Summary: This position is responsible to assist the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Benefits for the Sous Chef: Medical and Dental Insurance PTO ESOP Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Sous Chef Job Responsibilities: Assist the Executive Chef in coaching and counseling food production employees by aiding in communication of job expectations and monitoring job contributions Overseeing quality control of all food production and execution Ensuring all health department standards are upheld by enforcing high sanitation standards Promote accident prevention to minimize liabilities and related expenses Assisting in the management of all back of the house employees Assisting in monthly inventory and closing end of month procedures with the accounting department and executive chef Assist the Executive Chef in the creation, costing and implementation of all menus, including seasonal and special menus Assists Operations team in execution and set up Banquet events Qualifications for the Sous Chef: 1-3 years of experience in a hotel restaurant setting is preferred but not necessary Must be able to lift, push, pull, and carry up to 50-75 lbs. Advanced knowledge of the principles and practices within the food profession Ability to focus attention on guest needs, remaining calm and courteous at all times Leadership skills to motivate and develop staff and to ensure accomplishment of goals Flexible availability to include weekends, nights, and holidays as needed Available for flexible schedule to cover call-in to work as required About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

The Buffalo Bodega is looking for a sous chef. The Sous Chef is the second-in-command, working directly under the head chef. They will be responsible for assisting all aspects of kitchen operations, including food preparation, staff supervision, menu planning, ensuring food quality and safety. Essentially, helping the head chef manage and coordinate the daily culinary activities of the establishment. Wage DOE. Key Responsibilities: Assisting the Head Chef: Supervising Kitchen Staff: Inventory Management: Menu Planning and Development: Ensuring Food Safety and Hygiene: Assisting with Administrative Tasks: Taking Charge in the Head Chef's Absence: Work closely with the head chef on all aspects of kitchen management, including menu planning, recipe development, and food preparation. Overseeing the work of line cooks, prep cooks, and other kitchen staff. Delegating tasks and ensuring smooth workflow. Training line cooks and dish staff. Must be able to cook all areas of the line. Track inventory levels, order supplies, and manage food storage to minimize waste and ensure efficient operations. Sous chef may contribute to menu planning, creating new dishes, and adapting menus for seasonal changes. Play a crucial role in maintaining a clean and sanitary kitchen environment, adhering to food safety regulations. They may handle tasks such as scheduling staff shifts, managing food costs, and maintaining equipment. The sous chef must run the kitchen in the head chef's absence, ensuring smooth operations, maintaining quality standards and communicating with the chef. Skills Needed: Culinary Expertise: Leadership and Management: Time Management and Organization: Problem-Solving and Decision-Making: Attention to Detail: Physical Stamina: A strong foundation in cooking techniques, food preparation, and menu planning is essential. Must be familiar using kitchen equipment and tools. The ability to supervise, motivate, and delegate tasks effectively is crucial. They must be able to manage multiple tasks simultaneously and prioritize effectively. The ability to quickly assess and resolve issues in a fast-paced environment is important. Work well and be able to communicate under pressure. Maintaining consistent food quality, presentation, and hygiene. This position requires meticulous attention to detail. The role requires standing for long periods while maintaining a good pace when under pressure and under stressful situations.

Job DescriptionJoin Our Team at Monarch Steakhouse!Are you a culinary master of the flame? Do you thrive in a fast-paced kitchen environment? Monarch Steakhouse is seeking a talented Broiler Chef to lead our team in creating mouth-watering dishes for our guests in Renner, SD.Responsibilities: Operate and manage the broiler station with precision and expertise. Create delectable grilled dishes according to our menu specifications. Maintain cleanliness and organization in the broiler area. Coordinate with other chefs to ensure timely and efficient service. Assist in developing new recipes and menu items. Requirements: Prior experience working as a Broiler Chef in a high-volume restaurant. Ability to handle multiple orders while maintaining quality. Strong knowledge of different cuts of meat and cooking techniques. Excellent communication and teamwork skills. Passion for creating exceptional dishes that exceed customer expectations. Benefits: $17-$20 per hour (depending on experience) Discounts on meals for you and your family Opportunity for career growth and advancement within the company. A dynamic and supportive work environment. Discounts on dining at Monarch Steakhouse. Flexible scheduling options. If you are a Broiler Chef looking to showcase your skills and make a mark in the culinary world, then Monarch Steakhouse is the perfect place for you. Join our team today and become a key player in our kitchen operations! About Monarch Steakhouse: Monarch Steakhouse is a premier dining destination located in the heart of Renner, SD. With a focus on serving top-quality steaks and seafood dishes, our restaurant offers an elegant and inviting atmosphere for guests to enjoy a memorable dining experience. Our team is dedicated to providing exceptional service and culinary excellence, making Monarch Steakhouse a favorite spot for both locals and visitors alike. #hc151176