Executive chef jobs in Sparks, NV

Job DescriptionSalary: About the Organization Liberty Dogs is a premier Service Dog training program whose goal is to empower Veterans with disabilities to lead more independent and fulfilling lives - enhancing their well-being through the unconditional support that Liberty Service Dogs provide. Located on a 27-acre campus, it includes a training facility, dog housing, an administrative and multipurpose building, and accommodations for Veterans staying on campus to train with their Liberty Service Dogs. Position Summary: The Executive Chef is responsible for the strategic oversight and execution of all culinary and food service operations, ensuring exceptional guest experiences and operational excellence across the organization. This role leads all aspects of menu development, high-quality food preparation, kitchen management, and culinary team leadership while upholding the highest standards of quality, service, and consistency. The Executive Chef also oversees the planning and delivery of internal and external events, supports full food service for on-site guests staying up to two weeks, and manages food offerings associated with employee activities. This leader ensures strong cost controls, efficient processes, and an elevated dining experience aligned with the organizations mission and vision. Key Responsibilities: Culinary Leadership & Menu Development Create, implement, and update seasonal menus. Ensure innovative, high-quality culinary offerings that meet brand standards. Oversee recipe development, portion sizing, and plating presentation. Kitchen Operations Management Direct all kitchen activities, including prep, line execution, and service flow. Establish and enforce food safety, sanitation, and hygiene standards (e.g., HACCP). Ensure proper maintenance and cleanliness of all kitchen equipment and workspaces. Implement efficient systems for inventory, ordering, and cost control. Financial Management Monitor food and labor costs; develop strategies to maintain budget targets. Conduct weekly inventory and work with vendors for pricing, quality, and delivery. Minimize waste through effective production planning and cost-saving initiatives. Team Management & Training Recruit, train, supervise, and evaluate kitchen staff. Foster a positive, collaborative, and disciplined kitchen culture. Schedule staffing to meet operational needs and manage labor hours. Provide ongoing culinary training and mentorship. Quality Assurance Maintain consistent food quality, taste, and presentation throughout all services. Conduct regular tastings, spot checks, and performance audits. Address customer feedback and collaborate with front-of-house leadership. Collaboration & Communication Participate in menu meetings, cost reviews, and planning sessions. Support special events, catering operations, and promotional initiatives. Required Skills & Qualifications: A minimum of5 years experience as an Executive Chef. Experience using an iCombi oven. Skills: Exceptional leadership, communication, and interpersonal skills. Proventrack recordin successful planning and execution. Deep understanding of foodsafety,andsanitation laws. Physical Demands & Work Environment: Ability toworka flexible schedule, including evenings, weekends, and holidays, as required by business demands. Ability to stand, walk, and move for extended periods. Why Join Liberty Dogs? At Liberty Dogs Foundation, we live by a simple truth: We take care of those who have taken care of our great nation. This role is your opportunity to shape a program that will set a national standard in Veteran wellness and service dog partnershipschanging lives, one Veteran and one dog at a time. We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law .

Job Title: Executive Chef Job Type: Full-Time, Salaried Reports to: General Manager, Seven Grille Compensation: Based on experience + Medical, Dental, and Vision Insurance + Paid Time Off (PTO) Seven Grille is seeking a visionary and experienced Executive Chef to lead all back-of-house operations for our upscale dining establishment. The Executive Chef plays a key leadership role in overseeing the culinary team, managing kitchen operations, and ensuring the execution of a refined, high-quality dining experience that aligns with Seven Grille's elevated brand standards. This role is responsible for the development, mentorship, and performance of kitchen staff, maintaining strict adherence to food safety and cleanliness standards, and upholding a culture of accountability, teamwork, and excellence. The Executive Chef must possess a strong understanding of culinary operations, emotional intelligence, and the ability to inspire and lead diverse teams toward a unified goal of excellence. Essential Duties and Responsibilities Leadership & Team Development Oversee and direct all back-of-house staff, including cooks, prep staff, dishwashers, and other kitchen personnel. Conduct regular performance evaluations, provide feedback, and coach team members to ensure growth and accountability. Lead daily pre-shift meetings and provide hands-on training in technique, timing, and presentation. Foster a respectful and inclusive kitchen culture with strong communication and emotional intelligence. Promote a collaborative work environment and act as a role model for professionalism and composure under pressure. Operational Oversight Ensure all food is prepared and executed to meet Seven Grille's high culinary and presentation standards. Maintain full ownership of kitchen operations, including prep, service, inventory management, and cleanliness. Uphold and enforce all company standards, policies, procedures, and food safety protocols. Create and manage prep lists, production schedules, and team assignments to ensure smooth service flow. Work closely with the General Manager and front-of-house leadership to align operations and guest experience. Menu Planning & Execution Contribute to seasonal and special menu development, incorporating guest trends, ingredient availability, and creativity. Maintain consistency in food quality, presentation, and timing for all service periods. Monitor portion control and food cost efficiencies while minimizing waste. Compliance & Safety Enforce all food safety, sanitation, and health department regulations in the kitchen. Oversee the proper use and maintenance of commercial kitchen equipment. Ensure safe handling of knives and kitchen tools, and oversee proper chemical use and storage. Other Responsibilities Maintain up-to-date documentation of kitchen operations, schedules, and inspections. Work weekends, holidays, and evenings as required to ensure proper oversight of operations. Perform other duties as assigned to ensure business success and operational excellence. This job description is not intended to be exhaustive. Responsibilities may evolve or be assigned based on business needs and the continued growth of the company. Qualifications and Requirements Minimum Qualifications 5+ years of experience as an Executive Chef or senior kitchen leader in a high-end or fine dining environment. Proven ability to lead and motivate diverse culinary teams across multiple skill levels. Strong understanding of kitchen workflows, food costing, and inventory control. Demonstrated ability to hold team members accountable in a fair, consistent, and respectful manner. Excellent communication and interpersonal skills, with a high level of emotional intelligence. ServSafe or equivalent food safety certification required. Must be able to lift up to 50 lbs. and stand for extended periods. Preferred Qualifications Formal culinary education or certification. Experience opening a new restaurant or launching new menus. Strong understanding of contemporary culinary techniques, dietary accommodations, and upscale plating. Bilingual (English/Spanish) a plus. Work Environment Seven Grille is a dynamic, high-end restaurant known for its exceptional service and culinary sophistication. As Executive Chef, you are expected to lead by example, uphold the integrity of the kitchen, and foster a high-performance team culture that ensures consistency, innovation, and excellence in every dish served. If you're ready to bring your leadership and culinary expertise to a standout restaurant concept and build a team that delivers at the highest level, we invite you to lead the kitchen at Seven Grille.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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

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

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

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

The Chef provides friendly, responsive service in a clean and safe environment for all of our customers to enjoy. Creates monthly menus that are nutritionally sound, cost effective and appealing to students, staff and parents. Conducts ongoing training with kitchen staffs in food safety, food cost, cooking technique and food presentation. The Chef would be responsible for managing the catering program. Responsibilities: Prepare and cook food as per recipes, production records Create new recipes using commodities and purchased products Conduct taste testing's with customers for new products and recipes Conduct roving chef demonstrations Create student menu's that are cost effective, appealing and nutritionally balanced Input menus into the nutritional analysis program Place food and supply orders that meet the needs of each school while maintaining cost control measures Conduct trainings with cooks in food safety, HACCP, food cost, cooking technique and food presentation Work with the Cafeteria Manager to ensure quality workmanship Follow all local and SFE health regulations Supervision and evaluation of subordinate employees Submit reports as directed and in compliance with deadlines Other duties, as assigned Qualifications High School Diploma/GED or equivalent required 5-7 years' experience of food and beverage operations Prior school food service experience desired Experience with restaurant/cafeteria budgeting/food costs required Food Safety standards experience required Must possess a food handler's card within two (2) weeks of hire, if applicable Clear/Professional communication skills required Basic computer skills required including Microsoft Suite Positive and energetic personalities are appreciated We are an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program.

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

Job DescriptionDescription: Qualifications: At least one year experience working as a Line or Lead Line Cook in a casual dining or similar style restaurant. The Sous Chef performs any duty or task required by the Kitchen Manager/ Executive Chef and prepares all menu items to established specifications. Expected to guide the kitchen staff through their actions and behaviors and by following proper procedures. Responsible for preparing recipes and food items in accordance with our casino's standards of excellence. Helps direct and oversees the daily operations of the kitchen and its staff including all food preparation, production and control. This is a cooking/working position in as much as the Sous Chef is required to work alongside culinary team members. Requirements: Essential Job Functions: Works on the line and in the kitchen as directed by Management. Must be able to always maintain a high standard of professionalism. Preps food for service regarding all Health Department codes and practices. Ensures that every dish or menu item prepared is up to established standards prior to leaving the Kitchen for table service. Must be able to multitask and work in a fast-paced, high-pressure environment. Ensures that food items (both hot and cold) are properly stored, labeled, and rotated. Assists with the inventory of all food and supplies as needed on a daily basis and provide staff with guidance regarding prep and pars. Assists with putting food shipments away as needed. Adheres to all departmental, health, and safety standards. Ability to work in a high pressure, fast-paced environment. Ensures efficient delivery and proper presentation of meals. Stocks and/or directs staff to stock any items that need replenishing daily. Preps bulk items as required according to recipe with product consistency and quality as primary concerns. Maintains cleanliness and personal hygiene in accordance with all state/government agency rules and requirements. Is available to be the first to cover shifts in the event of staff shortages. Assists Kitchen Staff with duties, including, but not limited to, prep work, dishwashing, stocking, and general upkeep/cleaning of the Kitchen area. Trains new employees, focusing on consistency and food quality. Resolves complaints/service deficiencies and ensures highest levels of customer satisfaction. Maintains proper staffing levels based on business needs. Provides guidance and leadership to the Kitchen staff. Communicates to Kitchen Manager/Executive Chef any work-related issues that occur during an assigned shift, including employee relations or performance issues, facility, or safety issues. Able to work effectively both in a team setting and as an individual. Keeps strict confidentiality regarding the Company, employees, and Company operations including, but not limited to, wage and salary information, employee disciplinary actions taken, employee terminations or pending terminations. Must have thorough knowledge of hot can cold food preparation and proper storage. Assists with supervision of multiple employees and delegates workloads in a manner that is fair, consistent, and effective. Work Environment and ADA Requirements: Must be able to stand for entire shift. Must be able to work in an environment with loud background noise. Must be able to lift, push, pull and carry up to 50 pounds. Must be able to stoop, bend, reach, twist, crouch, squat, lift. Must be able to listen and respond to visual and aural cues. Must be able to operate within confined spaces and perform acts of repetitive motion. Required Work Cards/Licenses/Certificates: ServSafe Certification, preferred

Qualifications: At least one year experience working as a Line or Lead Line Cook in a casual dining or similar style restaurant. The Sous Chef performs any duty or task required by the Kitchen Manager/ Executive Chef and prepares all menu items to established specifications. Expected to guide the kitchen staff through their actions and behaviors and by following proper procedures. Responsible for preparing recipes and food items in accordance with our casino's standards of excellence. Helps direct and oversees the daily operations of the kitchen and its staff including all food preparation, production and control. This is a cooking/working position in as much as the Sous Chef is required to work alongside culinary team members. Requirements Essential Job Functions: Works on the line and in the kitchen as directed by Management. Must be able to always maintain a high standard of professionalism. Preps food for service regarding all Health Department codes and practices. Ensures that every dish or menu item prepared is up to established standards prior to leaving the Kitchen for table service. Must be able to multitask and work in a fast-paced, high-pressure environment. Ensures that food items (both hot and cold) are properly stored, labeled, and rotated. Assists with the inventory of all food and supplies as needed on a daily basis and provide staff with guidance regarding prep and pars. Assists with putting food shipments away as needed. Adheres to all departmental, health, and safety standards. Ability to work in a high pressure, fast-paced environment. Ensures efficient delivery and proper presentation of meals. Stocks and/or directs staff to stock any items that need replenishing daily. Preps bulk items as required according to recipe with product consistency and quality as primary concerns. Maintains cleanliness and personal hygiene in accordance with all state/government agency rules and requirements. Is available to be the first to cover shifts in the event of staff shortages. Assists Kitchen Staff with duties, including, but not limited to, prep work, dishwashing, stocking, and general upkeep/cleaning of the Kitchen area. Trains new employees, focusing on consistency and food quality. Resolves complaints/service deficiencies and ensures highest levels of customer satisfaction. Maintains proper staffing levels based on business needs. Provides guidance and leadership to the Kitchen staff. Communicates to Kitchen Manager/Executive Chef any work-related issues that occur during an assigned shift, including employee relations or performance issues, facility, or safety issues. Able to work effectively both in a team setting and as an individual. Keeps strict confidentiality regarding the Company, employees, and Company operations including, but not limited to, wage and salary information, employee disciplinary actions taken, employee terminations or pending terminations. Must have thorough knowledge of hot can cold food preparation and proper storage. Assists with supervision of multiple employees and delegates workloads in a manner that is fair, consistent, and effective. Work Environment and ADA Requirements: Must be able to stand for entire shift. Must be able to work in an environment with loud background noise. Must be able to lift, push, pull and carry up to 50 pounds. Must be able to stoop, bend, reach, twist, crouch, squat, lift. Must be able to listen and respond to visual and aural cues. Must be able to operate within confined spaces and perform acts of repetitive motion. Required Work Cards/Licenses/Certificates: ServSafe Certification, preferred

Our Story: Flamingo is an all-in-one resident engagement mobile app. We provide premium services to luxury residential apartment buildings including resident events, fitness classes, and concierge services. Our resident events include Cooking Classes, Catered Parties, Culinary Events and more! We are looking for experienced chefs who want to share their passion with our customers! Qualifications: Be a certified or licensed chef Experience facilitating cooking classes and/or providing catering services for events 2-3 years of experience preferred Expectations: Able to facilitate a wide variety of cooking classes included but not limited to: Sushi, Pasta, Desserts, Italian, and more Available at one or more of the following times: Monday - Friday from 7:00 pm - 9:00 pm with availability on Saturdays and Sundays for weekend events Be the face of Flamingo and deliver the best EXPERIENCE by being professional, upbeat and engaging with our customers Arrive prior to each event to get set-up and organized Ensure events start and ends on time Take photos at your assigned events Communicate and provide our team with post-event feedback Must have access to email and phone communication Must be able to input attendance data after each event How to Apply: Send a brief cover letter along with your resume and certifications Job Type: Freelance Pay Rate: Negotiable Click here to learn more about becoming a Flamingo Pro! **Please Note: Positions may not be available immediately, but we will reach out to qualified applicants based upon demand. We appreciate your patience!**

Overview The Sous Chef leads a diverse team while delivering high quality food. This culinary professional possesses leadership skills with a strong background in kitchen management. Responsibilities Oversee and manage day-to-day kitchen operations, ensuring efficiency, quality, and adherence to brand standards Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants, providing training, guidance, and support Monitor and manage food inventory levels, minimizing waste, and ensuring optimal stock levels Ensure all dishes meet high standards for taste, presentation, and consistency Enforce strict adherence to health and safety regulations, maintaining a clean and organized kitchen environment Work with management to control food and labor costs without compromising quality Qualifications Proven experience in kitchen management within a casino or high-volume restaurant setting Strong leadership and management abilities to inspire and guide kitchen staff Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments Strong problem-solving skills to address challenges in a fast-paced environment What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. #GNLT Pay Range USD $70,000.00 - USD $85,000.00 /Yr. Proven experience in kitchen management within a casino or high-volume restaurant setting Strong leadership and management abilities to inspire and guide kitchen staff Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments Strong problem-solving skills to address challenges in a fast-paced environment What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying. #GNLT

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). Employee Benefits * Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons * MORE employee discounts on lodging, food, gear, and mountain shuttles * 401(k) Retirement Plan * Employee Assistance Program * Excellent training and professional development * Referral Program To Learn More, please review the Benefits Eligibility Summary Job Summary: Service is this foundation of everything we stand for at Vail Resorts and our Cooks are no exception to this experience of a lifetime. Cooks are an integral part of the culinary staff responsible for assisting the kitchen alongside the Chef, promoting teamwork amongst staff, maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Specifications: * Starting Wage: $23.00/hr - $26.53/hr * Employment Type: Winter Seasonal 2025/2026 * Shift Type: Full Time hours available * Minimum Age: 18 * Housing Availability: No Job Responsibilities: * Understand the use and operation of kitchen equipment, tools and accessories for use and to train other kitchen staff * Adhere to and enforce applicable standards for facility and food preparation, cleanliness, and sanitation to ensure a high-quality work environment and guest experience. * Maintain knowledge of current menu items and their ingredients * Prep ingredients and maintain par levels for demand to minimize waste. * Maintain inventory of ingredients using a first in first out method and monitor food waste for reporting * Other duties as assigned Job Requirements: * Culinary degree or certification preferred * 1-2 years of relevant work experience; supervisory kitchen experience preferred. * Strong knowledge of cooking techniques, practices and food safety; ServSafe certifications a plus * Ability to stand and walk continuously for extended periods of time * Ability to lift and carry up to 50lbs. * Ability to work well and communicate with others in a fast-paced environment under pressure * Must be able to communicate fluently in English The expected pay range is $23.00/hr - $26.53/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 509746 Reference Date: 07/17/2025 Job Code Function: Back of House

Link to Job Description Salary $24.74 per hour Purpose Statement Under general supervision of the Director of Food Service, the job of the Chef is for the purpose of preparing, cooking, baking, serving, delivering and supporting the school meal programs at Tahoe Truckee Unifi ed School District (TTUSD). The role of the Chef includes school site production, and may include summer feeding programs, catering and contracted food services. Collaborate with team members to plan, coordinate and execute all department-wide catering and special events. Assume responsibility for school site production functions; conducting on-site review of school site food production and preparation, safety and sanitation to ensure compliance with District, federal and state regulations and policies; develop recipes, including meal contribution calculations, costing, production and presentation; train and assist Sous Chefs and Substitutes; assist in preparation and establishment of menu, food utilization rules and standards; and perform other related work as may be required. Application Deadline 2025/2026 School Year Requirements / Qualifications Must be 18 years old TB Test Fingerprints/Livescan Letter(s) of Recommendation- Submit up to 3 Proof of HS Graduation Resume Length of Work Year 2025-2026 School Year Employment Type Substitute Hours of Position: On-Call Comments and Other Information AN EQUAL OPPORTUNITY EMPLOYER Tahoe Truckee Unified School District prohibits discrimination, harassment, intimidation, and bullying based on perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, race or ethnicity, religion, sex, sexual orientation, or association with a person or a group with one or more of these actual or perceived characteristics. If you feel that you are a victim of discrimination, harassment, intimidation and/or bullying, please contact: Personnel/Human Resources Mike Shepherd Executive Director of Human Resources 11603 Donner Pass Road Truckee, CA 96161 Phone: ************ Fax: ************ Email: *******************

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.

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

Come join Team Atlantis! The Purple Parrot is a renowned establishment known for serving classic American favorites round the clock. As a Sous Chef, you will play a crucial role in ensuring the high-quality preparation, presentation, and delivery of our diverse menu items, ranging from hearty breakfast options to satisfying lunch and dinner choices. Your culinary expertise and leadership skills will contribute to maintaining the Purple Parrot's reputation for exceptional food and dining experiences. Responsibilities Read and follow recipes Menu development Maintain cleanliness of the work station Rotation and Dating of product Set-up the line Meet deadlines Bring up orders and put them away Assist Room Chef whenever and however needed Supervise two or more Control labor Payroll Order product from warehouse and purchasing Follow Atlantis Policies and Procedures Other duties as assigned my management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications Minimum 5 years of culinary experience, with at least 1 year in a supervisory role Strong knife skills and ability to use all kitchen equipment safely Knowledge of various meat and fish cuts and their preparation Sauce-making and recipe development experience Basic computer skills Ability to multitask in a fast-paced, high-volume environment General knowledge of food safety and sanitation practices Able to clean, break down, and maintain equipment Understand and uphold food safety and sanitation standards Follow all Atlantis policies and procedures Demonstrate full menu knowledge Consistently produce high-quality, well-executed dishes **Physical Requirements: ** Ability to stand for extended periods and lift heavy pots, pans, and trays. Comfortable working in a hot and fast-paced kitchen environment. Be able to lift 50 pounds safely. Be able to stand for long periods of the time. Must be able to move freely in confined spaces. ***Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair and nail colors. *** Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: Comprehensive benefits (medical, dental, vision, supplemental coverage) 401K retirement savings plan + discretionary match Education Tuition Reimbursement Program Paid Vacation Holiday Pay Weekly Resort Prizes Career Development and Training Workshops FREE daily meal Internal Advancement We can recommend jobs specifically for you! Click here to get started.

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.