Executive chef jobs in Spokane, WA - 452 jobs

Benefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Executive Chef - Lead the Culinary Innovation at Amaro's Table! Amaro's Table, our award-winning concept that has been delighting the community since 2018, is seeking a passionate and experienced Executive Chef to lead the kitchen at our exciting new location! Owned by local chefs who take immense pride in offering both quality and value to our guests, we are dedicated to creating exceptional dining experiences that elevate the everyday meal. As we expand and open a new chapter, we're looking for a chef who's excited to bring their creativity and leadership to a growing team, making a lasting impact on both our kitchen culture and guest experiences. What We're Looking For: Proven Leadership: With 3-5 years of experience in a senior culinary role, you've led teams and created incredible dining experiences, and you're ready to inspire the next generation of chefs. Clear Communication: You excel at connecting with your team, dining room staff, managers, and guests, ensuring smooth operations and a positive environment for all. Tech-Savvy: You're comfortable with basic computer tools, email, spreadsheets, and scheduling, keeping things organized and efficient. Growth-Minded: You're always seeking opportunities for both personal growth and professional development for your team. Driven & Detail-Oriented: You're a self-starter with a keen eye for detail and an unrelenting focus on delivering exceptional guest experiences, no matter the challenge. Ready for the Heat: You're comfortable working 50 hours a week, including nights and weekends, and thrive in the fast-paced, ever-changing environment of a busy kitchen. What You'll Do: Lead Kitchen Operations: You'll oversee all kitchen operations, from food purchasing and preparation to maintaining top-tier quality, cleanliness, and sanitation. Your leadership will keep everything running smoothly during service. Inspire & Mentor Your Team: Develop, train, and guide your kitchen staff on the art of cooking, presentation, and maintaining a safe, clean environment. You'll be a key mentor in shaping the next leaders in the kitchen. Create & Curate Menus: Collaborate with restaurant managers to develop menus that excite and inspire. Focus on innovation, quality, and consistency to create dishes guests will love. Control Costs & Waste: Manage food costs through effective storage, ordering, and waste reduction. Ensure every ingredient is used to its full potential. Uphold High Standards: Maintain strict adherence to health, safety, and sanitation standards. The safety and well-being of your team and guests will always be top priority. Foster Team Growth: Be hands-on in hiring, training, and evaluating kitchen staff, ensuring that everyone is aligned with our vision for quality and collaboration. Why Join Us? Be Part of Something New and Exciting: You'll be one of the first to lead our new location, shaping the culinary direction and building the kitchen culture from the ground up. Collaborative, Supportive Culture: We're a tight-knit team that values collaboration, respect, and positivity. At Amaro's Table, hospitality is the foundation of everything we do. Competitive Compensation & Benefits: We offer a competitive salary based on your experience, along with exceptional healthcare, dental, and vision benefits starting after just 60 days. Work-Life Balance: We're closed on major holidays, including the 4th of July, Thanksgiving, Christmas Eve, and Christmas Day, so you can enjoy time with loved ones. Career Growth: As part of NW Hospitality Group, there's room for you to grow with us. We're expanding, and we want our leaders to grow along with us. Ready to Lead Our Culinary Team?If you're a passionate, creative chef ready to take the lead in an exciting new location, we want to hear from you! Join Amaro's Table, where your talent and leadership will help shape the future of our kitchen and continue to deliver exceptional dining experiences to our guests. All management-level hires will complete a standard background check as part of our hiring process. Compensation: $75,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Amaro's Table prides itself on providing a uniquely elevated dining experience that is warm, inviting, and approachable. We have established a reputation of sincere, impeccable service, consistent quality, an extensive beverage program and the best fried chicken around. We are always looking for positive and engaging individuals who will uphold our standard of excellence and look eagerly upon new challenges. We want every patron to feel like they are the guest of honor in our home, with the best seat at our table.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the region. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized multiple times on Forbes America's Best Recruiting Firms list over the past decade. Trust Gecko to streamline your hiring process with our proven expertise. Let Go, And Let Gecko™

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Skamania Lodge is a Pacific Northwest resort set on 175 acres, featuring treehouses, glamping, golf, ziplining, a spa, and multiple restaurants. With over 22,000 sq. ft. of event space, it's a premier destination for retreats, conferences, and celebrations. #PGH-SKL What you will have an opportunity to do: As Executive Chef, you will be the culinary and cultural leader of the food operation at Skamania Lodge. You will shape the guest dining experience through creativity, operational excellence, and team leadership. Create and design daily, seasonal, and special event menus that reflect seasonal availability, restaurant concepts, and guest preferences Develop food and beverage merchandising programs for grab-and-go and retail dining outlets Analyze menus, recipes, and kitchen procedures to improve profitability, efficiency, and product quality Stay current with culinary and hospitality trends, adjusting offerings based on guest mix, feedback, and industry direction Forecast purchasing needs and manage food costs to align with budget expectations Develop purchase specifications, order guides, and receiving standards to ensure consistent product quality Oversee kitchen sanitation, safety, and food handling standards, serving as the leader in safe and efficient production Monitor and collaborate with the Stewarding department to ensure operational cleanliness and support Lead, mentor, and train the culinary team by creating development plans, hands-on coaching, and setting clear performance expectations Provide demonstrations and examples of quality food preparation and recipe standards Create a guest amenity program that reflects the hotel's environment and delivers a memorable “wow” factor Foster a “One Team” culture where all employees feel empowered to assist guests Maintain clear communication with the General Manager, Director of Food & Beverage, Human Resources, and Corporate Chef to ensure alignment, consistency, and continuous improvement What are we looking for? 5+ years of Executive Chef or Executive Sous Chef experience in upscale hotel, resort, or high-volume dining environments Culinary degree or equivalent professional experience Passion for farm-to-table cuisine and sustainable sourcing Proven ability to mentor and grow kitchen talent Strong financial and operational acumen Commitment to excellence in food and service ServSafe certification Flexibility to meet seasonal business demands and work evenings, weekends, and holidays Why Skamania Lodge At Skamania Lodge, you'll join a People First culture that values collaboration, creativity, and professional growth. You'll have the opportunity to lead with autonomy, bring bold ideas to the table, and build something memorable in a destination guests travel far to experience. Benefits & Perks Competitive salary and full benefits package Free access to resort amenities Discounted hotel stays for you and your family Ongoing training and career development opportunities Details at Skamania.com/careers Ready to Join Us? Apply with your resume and a brief cover letter sharing your culinary vision. We look forward to welcoming our next Executive Chef! Compensation: $110,000 - $140,000 Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

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. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **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 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:** 1324951BR **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.

LOGE Camps is inspired by the outdoor travel culture of the 70's, creating destinations that have the relaxed energy of a road trip with friends. We believe community plays a huge role in people's lives and their adventures, and we created LOGE Camps to be much more than just a place to stay the night. Since our beginning in 2016, LOGE has grown to nine open Camps and more than a dozen in development -- all near our favorite towns and trails. With a range of ways to stay -- rooms, van hookups, tent spots, as well as group meeting spaces - LOGE inspires the best of the outdoors and community. POSITION OVERVIEW LOGE Glacier is seeking a Executive Chef for our LOGE Camps site in Essex, MT. JOB DUTIES & RESPONSIBILITIES Responsible for all cleanliness and sanitation in the kitchen and adjacent areas · Creative menu planning to adjust to guest needs · Oversees food preparation · Checks quality of food deliveries · Ensures that kitchen/restaurant areas are clean · Orders all food and cleaning supplies · Maintains proper supply levels · Able to maintain costs within budget levels · Keep the kitchen properly staffed and manage schedules · Hires, coaches and disciplines direct reports · Interacts positively and professionally with guests to resolve issues · Other duties as assigned EDUCATION AND EXPERIENCE · High School Diploma/GED, post-high school education preferred · Minimum of 3 years in kitchen management or as a Chef KNOWLEDGE, SKILLS AND ABILITIES · Basic math skills · Ability to communicate effectively verbally and in writing · Strong leadership skills · Ability to exceed expectations of guests and team members · Excellent time management skills COMPANY CULTURE LOGE is made up of trail-wanderers, bikers, climbers, hammock-nappers, bbq-throwers, builders, and dreamers passionate about the outdoors, travel, philanthropy, and the environment. Our goal is to create unique lodging experiences in the center of great outdoor recreation hubs that give our guests a place to connect with others, try out new gear, and explore unfamiliar territory. We love to travel, we love the outdoors and we believe community plays a huge role in both our lives and our adventures. BENEFITS/ PERKS Work today, get paid today, with Daily Pay! Free telemedicine and virtual mental health care access for all crew members starting day one! Multiple health insurance and life insurance options 401k plan + company match Paid time off for eligible crew members Holiday pay/ paid holidays Pet insurance Employee Assistance Program Discounted hotel rooms Savings Marketplace discounts on event tickets, electronics, gym memberships + more! Brand Perks -- Hotel discounts, outdoor life perks, and so much more! *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. * Schulte Hospitality Group is an Equal Opportunity Employer. Learn more at ***************** | follow us and see what we're all about! @logecamps

We are looking for a Chef to lead our team at Le Catering in Liberty Lake! We are owned and operated by James Beard nominated Chef, Adam Hegsted. We strive to create a great experience for our guests and to serve them beyond their expectations. Our restaurants include Baba, Yards Bruncheon, Honey Eatery, Republic Kitchen and Taphouse and Francaise. We have a combination of the best chefs and managers from across the Northwest and beyond to create a unique experience and build memories for a lifetime. Key Responsibilities Lead all culinary operations for catered events, from menu design through execution Develop seasonal menus, custom event proposals, and creative culinary concepts Plan production timelines, prep schedules, and staffing for events of varying scale Oversee food preparation, cooking, plating, and on-site service quality Manage kitchen staff including hiring, training, scheduling, and performance coaching Coordinate closely with sales, event planners, and front-of-house teams Maintain consistent food quality, presentation standards, and brand identity Ensure compliance with health, safety, sanitation, and food-handling regulations Manage inventory, ordering, vendor relationships, and cost control Track food cost, labor cost, and event profitability targets Execute tastings, client consultations, and menu presentations Supervise equipment logistics, rentals, and off-site kitchen setups Troubleshoot event-day challenges and ensure seamless guest experience Create and maintain recipes, production sheets, and SOPs Lead post-event evaluations and continuous improvement initiatives Required Skills & Qualifications Culinary & Technical Skills Advanced culinary expertise across multiple cuisines and service styles High-volume production cooking and banquet execution experience Menu development, costing, and recipe standardization Food safety, sanitation, and allergen management knowledge Strong plating, presentation, and visual design skills Leadership & Management Skills Proven ability to lead and motivate kitchen teams Experience managing multiple events simultaneously Strong communication and collaboration skills Conflict resolution and coaching capability Ability to train and mentor culinary staff Personal Attributes Calm under pressure with excellent problem-solving ability Creative, detail-oriented, and guest-focused mindset Flexible schedule availability including evenings, weekends, and holidays Physical stamina for long shifts and off-site event work Passion for hospitality, teamwork, and culinary innovation 3-7+ years in catering, banquet, or event-driven culinary leadership Experience scaling events from intimate gatherings to 500+ guests ServSafe or equivalent food safety certification

Full-time Description EXECUTIVE SOUS CHEF - Mountain Resort Destination Come be a part of the award-winning Lake Front Resort, Shore Lodge Whitetail Club! See yourself here, amidst the breathtaking beauty of our natural sanctuary in the wilds of Idaho. From the picturesque expanse of pristine glacial waters of Payette Lake to the stunning scenery of our mountain lined horizon, come experience the Mountain Resort Destination and see why we never want to leave... If you are a talented and innovative Executive Sous Chef with experience in multi-outlet, high volume, high end establishments, if you produce exceptional culinary experiences, and your team loves to work for you, this is the opportunity for you! As our Executive Sous Chef you will lead from the front and inspire a large culinary team to exceed our Members and Guests expectations. You will maintain full control of the culinary aspects of several outlets, most year-round and some seasonal, holding responsibility for the financial success of each. Team leadership and versatility are a must, as you will be designing new and innovative seasonal menus to suit our Idaho roots. What's in it for you? Work and Play at an award-winning Resort Destination A competitive Salary Free Shift Meals Free Employee Golf and Fitness area Affordable Management Housing Medical/Dental/Vision Company Sponsored Life Insurance / Accidental Death & Dismemberment 6 Paid Holidays 401K (MATCH) Generous PTO program Employee Assistance Program 30% Employee Discount on Shore Lodge Products and Outlets The opportunity to implement your own flavors, ideas and concepts Requirements The Shore Lodge Executive Sous Chef Superstar: Highly creative Executive Sous Chef, innovative and resourceful with both A la carte and banquet experience Inclusive, positive and motivating force for training, retaining, recruiting and on-boarding Exemplary work ethic and attitude while developing strong inter-departmental relationships Experience in high volume, high-end seasonal establishments having confidence in running multiple events and outlets simultaneously Minimum 5 years overall culinary experience with at least 2 years Banquet experience as Chef AND 2 years culinary management in a 4 star or luxury Hotel/Restaurant environment Demonstrated experience in inspiring, leading and developing team members with emphasis on inclusion of all team members and strong verbal and written communication abilities Understanding of financial analysis in order to drive revenue and make decisions affecting the finances of the culinary outlets Exceptional hands on culinary skills, exhibiting ‘Kitchen Presence' utilizing proper safety and sanitation habits Complete requisitions maintaining regular inventory of food and kitchen supplies, ordering items as necessary Assign/schedule work, ensuring employees adhere to all company policies Maintain procedures to minimize waste, control costs and ensure that all food and beverage equipment is clean and in proper operational condition SUMMARY: Our Executive Sous Chef reports directly to the Executive Chef. This individual will assist in maintaining the high standards set forth in the culinary department, playing a significant role in the planning and execution of A la carte, banquet and catering events, and involved in the daily operations of five restaurant outlets; Having direct oversight for daily kitchen management, including scheduling, monitoring food and labor costs, kitchen sanitation, menu development, ordering and maintaining of food inventories and the motivation, retention, training and supervision of the culinary teams. Providing overall direction, coordination, and ongoing evaluation of operations.

This is a rare opportunity to join a team with very little turnover and work with one of the best hospitality teams in the PNW. Baba is owned and operated by James Beard Nominated Chef, Adam Hegsted. Assist the head chef in the planning, purchasing, and production of food to meet company expectations. Be a strong team leader to give customers a unique and excellent experience. Essential responsibilities: Manage food production without supervision. Run day to day line operations Uphold Standards set forth by Executive Management Attention to detail Self motivation and sense of urgency Organizational standards Assist in purchasing of products and paper goods while meeting monthly cogs. Monitor and provide input to hourly staff to ensure food meets company standards. Assist in training of new staff members to set up team members for success. Clean kitchen tools and equipment to maintain a safe, clean environment. Ensure all food products are correctly organized, labeled, and dated. Maintain a professional attitude under stressful conditions and lead the team to achieve set goals.

Montana Ale Works seeking an Executive Sous Chef to join our team! Must be available nights, weekends, and for the whole summer season of 2024 (and hopefully beyond)! Job details: Industry-leading Compensation Generous Bonus Program Medical Insurance Dental Insurance Vision Insurance Supplemental Insurance Matched 401-K Plan Financial Wellness Counseling Paid Time Off Continuing Educational & Leadership Development Opportunities. Employee Wellness Program Discounts and Trade Partnerships at local establishments. Position Summary: To ensure excellence and profitability of the restaurant by partnering with the ownership group and management team to lead and develop our staff to ensure an unparalleled dining experience through consistency, efficiency and teamwork. The Sous Chef must: Provide direction and leadership for all day-to-day operations, including monitoring performance and setting performance standards Utilize interpersonal and communication skills to lead, influence & encourage staff. Advocate sound financial and business decision-making. Lead by example, serving as a role model by demonstrating honesty, integrity and appropriate behaviors at all times. Encourage and build mutual trust, respect, and cooperation amongst the team. Review staffing levels to ensure that guest service, operational needs and financial objectives are met. Establish and maintain open, collaborative relationships with employees and management team, ensuring employees do the same within the team. Enhance the guest experience while achieving or surpassing financial goal Demonstrating in-depth menu knowledge and staying ahead of trends by continuously seeking out information Be constantly developing key employees. Ensure that we are complying with all food handling and sanitation expectations in accordance with servsafe. Maintain the Ale Works culture founded in the belief that fun and work are not mutually exclusive. Job Requirements: 2 + years of high-volume restaurant beverage management experience. Working nights & weekends. Ability to work up to ten-hour shifts with extensive standing, walking and lifting 30 to 50 pounds. Extensive food preparation knowledge and ease with all stations in the kitchen. Strong communication, teamwork, and leadership skills. Enthusiasm & passion for hospitality that is willingly shared with team. Proactive approach to hiring, training, morale, product & menu development, etc. Commitment to the job, your staff, and the Ale Works culture and missions. Ability to spot and resolve problems efficiently. Disclaimer: This posting is not all-inclusive and may require related duties be completed by applicant. The restaurant industry is ever-changing and the needs of the restaurant may shift from time to time. Employees are expected to adapt in order to meet the ongoing needs of the business. Come and be a part of Montana Ale Works, Bozeman's community gathering place, where the art and craft of genuine hospitality is celebrated daily through hand-crafted food and drink driven by local sourcing. ***Montana Ale Works believes it is important to provide equal opportunity employment to all employees and applicants for employment. All decisions are made without regard to race, ethnicity, color, gender, gender identity, gender expression, religion, national origin, marital status, sexual orientation, military status, or any other aspect unrelated to the purposes of this organization. Equal employment opportunity ensures that all personnel actions are taken for job-related reasons in full compliance with all federal, state, and local laws.

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Key Responsibilities • Uphold Discovery Land Company's commitment to superior food and beverage and hospitality. • Work with the VP of Culinary, Director of Culinary, and F&B leaders to create exemplary culinary standards and an environment of continual improvement. • Lead and collaborate with culinary team to create menus and food presentations of the highest level encompassing conceptual direction, sense of place and freshest ingredients possible. • Oversee the Culinary staffing program through recruitment, training, and evaluation of each culinary employee. Encourage ongoing staff development, foster and promote a cooperative working climate, and maximize productivity and employee morale. • Set the tempo and tone of the kitchen, anticipate business levels and special events. • Create and foster relationships with local sources of culinary product, artisans, and farmers, to incorporate local influences into dishes. • Supervise daily procurement and receiving procedures for all food items, daily inventory, rotation and collaboration with team to constantly ensure use of fresh product. • Ensure continual product quality control and procedures are maintained on a daily basis in all areas to ensure consistency. • Minimize spoilage, waste and over production with consistent procedures. • Regularly review house counts, forecasts and VIP lists and communicate this information via daily line-ups and pre-shifts. • Address and resolve all member or guest problems in an efficient and effective manner to ensure quick resolutions. • Perform daily spot checks for menu accuracy and taste in all areas. • Ensure all menu items are costed correctly and prices updated on regular basis. • Create and manage recipe data base ensuring consistency of all dishes. • Work with stewarding department to ensure that all equipment inventory is managed effectively, stored, used, cleaned and repaired when necessary. Manage and oversee breakage reports in all areas to ensure equipment breakage is minimized. • Ensure all cleaning schedules, temperature records, opening and closing checklists are completed and recorded on a daily basis. • Maintain open and active communication with other departments. • Conduct and attend meetings as necessary. • Generate reports as necessary. • Maintain a clean and safe working enviroment. Follow all safety and security regulations; train the culinary department to do the same. • Other responsibilities as assigned. Qualifications • Culinary Degree or pedigree. • Ten (10) or more years of experience working as a chef at high end restaurant, resort, or private club. • Deep knowledge of best culinary practices. • Demonstrated leadership skills. • Experience working with many culinary trends, cuisines, and cultures. Additional Requirements • Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. • Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. • Ability to work in a team environment. • Ability to stay calm and focused during the busiest of times. • Ability to read, write, speak, and understand English; additional languages preferred. • Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. About Us Gozzer Ranch offers the perfect setting for living life to its fullest amid the grandeur and undisturbed beauty of the great Northwest. Whether you choose to spend these moments teaching your son or daughter to bait a hook, pampering yourself with a spa treatment, enjoying an unforgettable round of golf, or sailing in the summer breeze, these are the kinds of moments that create memories that will be cherished for generations to come - ************************** Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: *******************************

What perks can you expect? Full benefits including medical, dental, vision; 401k; discounted gym memberships. 2 month annual leave of absence (November-December) The perfect place to put down roots, grow your career. Professional environment with a fun, progressive hospitality team at a National Park. Complimentary meals, lodging, laundry, and wifi during the summer operating season. The chance to work in an inclusive culture and make life-long friends. Opportunities for career growth or future work at other Pursuit locations Access to one of the world's most beautiful and iconic National Parks What will be your daily pursuit? Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will your compensation be? $65,000 pro-rated on a 10 month work annual schedule Full benefits including medical, vision, dental, 401K with employer match, and more! When does this adventure begin? This is a regular full-time role posted to start January 5th, 2026! What will you do in this job? Employee Provide key leadership and direction in all areas of the culinary programs at St. Mary Village including design, implementation, and support for dine-in, casual style bar & Restaurant, Coffee shop with pastries and grab-n-go options and a sandwich shop and ice cream outlet. Handle staff concerns in a professional manner and take fast and appropriate action to solve problems Design and execute employee dining experience including supervision of employee dining room team Design and/or implement sales goals and incentive programs to increase revenue Design and implement Montana-inspired menus, including specials, designed to wow guests and provide growth to each unique outlet Develop and execute strategies to achieve KPI's for the employee experience in SMV F&B including but not limited to Employee Engagement while also supporting the overall St Mary strategies & Team Engagement. Work collaboratively with F&B teams, including monthly inventories Design, coordinate and implement (on-going) Culinary training programs for seasonal culinary staff Guest Keep up with culinary trends and our competitive set in Montana - make recommendations & changes as necessary Handle guest concerns in a professional manner and take fast and appropriate action to solve problems Enforce all company policies and regulations to ensure good safety practices of staff and guests throughout the department Benchmark 3 rd party operations to develop and execute strategies in order to elevate the products and services we offer. Foster partnerships with local and regional farms and vendors Financial Provide key leadership and direction in all areas of GPC SMV (BOH) programs including design, implementation, and support Keep up with F&B trends and our competitive set in Montana - make recommendations & changes as necessary Ensure F&B controls are met by maintaining effective cost and portion control Responsible for ordering and maintaining reasonable inventory levels, taking weekly and monthly inventory in Craftable Promise to Place Work collaboratively with F&B teams across GPC and Pursuit Participate in company P2P Projects Assist in developing and executing SMV F&B P2P Definition of Success including tactics and KPI's for Community, Sustainability & Respect. Other Areas Enforce all company, state, and federal regulations to ensure good safety practices of staff and guests throughout department Always have the guest and staff experience in mind Facilitate a positive environment and yes culture Assists with other responsibilities as requested What skills and experience do you need for this job? Culinary degree preferred 3-5 years of head chef or high-volume culinary management experience required Current Serv-Safe certification or food handler sanitation certificate required Efficient knowledge diverse culinary skillsets and ability to train others Diverse knowledge of cuisine, pairing, etc Effective knowledge of food and labor cost controls Demonstrate solid leadership skills - able to motivate others Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like? Beautiful. You'll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you'll really get the chance to explore and see amazing scenery and wildlife in and around Glacier National Park. Fun. You'll be meeting team members from across the globe and get to participate in tons of team events. Independent. You'll spend your days in and around our amazing properties. Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog. Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) as required We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. EEO Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at ************************. We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

Full-time Description About Altior Healthcare: Our family of services comprises three distinct mental health treatment programs, including a specialized program for US Veterans. With over 15 unique locations, we manage and support 500 dedicated employees serving over 300 residential clients daily located across five states: California, Idaho, Maine, New Hampshire, and Texas. Paradigm Treatment (West Coast) and Ridge RTC (East Coast) partner together under Altior, united by a shared commitment to providing exceptional mental health care. For over a decade, our core clinical and support teams have worked side-by-side, delivering compassionate, evidence-based treatment that changes lives. As part of the Altior network, you'll find the stability of an established organization with the heart of a close-knit treatment community where every role matters. Benefits: Comprehensive benefits package: medical, dental, and vision 401k with 4% match Paid Time Off Programs including vacation, holidays, and illness Chef made meals onsite Continuing Education Assistance Supportive clinical supervision and professional development As a Chef here with Paradigm Treatment Centers you will have the ability to develop the menus for our patients as you cater to their dietary and nutritional needs as they work through their rehabilitative journeys. As the Chef You Will: Curate menus that meet a broad range of dietary needs, including but not limited to vegetarian, vegan, gluten-free, dairy-free, low-sodium, etc. Develop and maintain culinary and equipment budget for department. Working knowledge and management of menu planning, supply ordering, kitchen maintenance, and sanitation standards. Manage all nutritional needs of adolescents and young adults, while maintaining dietary needs and exciting taste buds. Exciting Perks of Working at as Chef with Paradigm Treatment: Autonomy of your menus and recipes! Opportunity to assist and mentor adolescents and young adults on their journey to mental wellness! Ability to expand and apply your culinary knowledge! Exciting Qualities You May Have: Experience in curation of menus Passion for the field of mental/behavioral health Enjoy cooking alone and making the kitchen your own Love of making tasty foods!! Schedule: M-F 10am-6pm Altior Healthcare is an Equal Opportunity Employer and considers applicants for employment without regard to race, color, religion, sex, orientation, national origin, age, disability, genetics or any other basis forbidden under federal, state, or local law.

Our Executive Chefs are innate leaders that have the opportunity to showcase their culinary genius and gastronomic expertise to consistently create exceptional experiences for our guests, whether in a fast paced or fine dining setting. This position will allow you to create unforgettable dishes and use your excellent interpersonal skills to lead a team of culinary professionals while working for one of the leading vacation destinations in the world. Success Profile Here are some of the top qualities that will help you be successful in this role: * Precise * Sincere * Disciplined * Problem solving mindset * Diligent * Detailed Responsibilities Picture yourself being a Chef at Big Sky Resort and having the opportunity to: * Execute overall culinary direction and team development, while promoting a fun work environment * Lead and facilitate training solutions for team member development * Develop kitchen productivity standards and metrics to improve culinary operations * Manage vendor relations, new menu roll-out and financial accountability * Calculate theoretical costing of food, purchasing and labor * Follow established procedures, inventory systems and processes to assure compliance with our brand standards * Oversee the operation and execution of all menu items and recipes to ensure quality and efficiency for every dish and their presentation * Maintain harmonious relationships with team members of all departments * Uphold and hold team members accountable for cleanliness standards by maintaining impeccable order and organization * Participate in outlet management meetings and training opportunities * Accept and provide feedback and coaching to support our team members regularly * Learn and follow our Boyne Standards and Boyne Basics to better serve our guests Qualifications Recipe for Success: * Have a minimum of 3 years' experience in culinary leadership * Possess a passion for current food trends, the culinary arts and the hospitality industry * Have extremely high standards and an acute attention to detail * Display a strong sense of urgency while assuring consistent achievement of quality standards * Show a high level of personal initiative, technical problem solving, and action and results driven * Possess strong interpersonal and motivational skills, and the ability to effectively supervise and inspire staff * Excel in an environment with varied tasks while staying cool under pressure * Openness to work within established standards and procedures * Strong working knowledge with Microsoft Office, Outlook, Word and Excel * Be available to work early, mid-day and evening shifts, weekends and holidays * Be able to lift at least 25 pounds How to stand out * Must be able to wow us with a food tasting! * Submit a resume with your application with proven success and career progression in the culinary field * Be ServSafe certified (Food Handler, Food Allergen) Additional information Be a part of our full-time year round team and enjoy these great benefits! * FREE Golf Pass and Ski Pass for you, your spouse and dependents * FREE passes for spouse and dependents * Discounted passes for friends and family * Steep discounts on Lodging rates for accommodation for friends and family (blackout dates apply) * 25%-50% off Food and Beverage Outlets * 30% off Retail at all outlets with additional gear and sponsor discounts * 401k and Medical and Dental benefits * Wellness Days and PTO Accrual

About Aeon Senior Living: Aeon Senior Living in Sammamish offers seniors a state-of-the-art community with beautiful natural surroundings. Our residents enjoy expansive outdoor spaces, light-filled residences with high-ceiling living room, and breathtaking views of the serene environment. In addition to the peaceful setting, we provide gourmet cuisine, engaging activities, and a robust wellness program designed to enhance well-being. With a focus on holistic care and a vibrant, supportive community, Aeon Senior Living is a place where residents can thrive, surrounded by the tranquility of Sammamishs lush landscapes. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets. Schedule: 10AM - 6PM, Tuesday to Saturday Private Chef Job Description Purpose: The Cook provides full-scope, hands-on production cooking in the Culinary Services Department. Responsible for always maintaining superior quality service and cleanliness, utilizing appropriate food handling and preparation techniques, and safe and sanitary practices. RESPONSIBLE TO: Director of Resident Care Services Minimum Eligibility Requirements: Minimum of 2 years applicable food service experience Must have previous line cook experience in hotel/restaurant or senior living settings. Culinary Training Certification or Degree in Culinary Arts Preferred Must have a strong commitment to customer service and desire to exceed customer expectations. Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Must meet all health-related and food handling requirements pertaining to local and state regulatory agencies. Must maintain current CPR/First Aid credentials Must maintain current Food Handlers credentials Must maintain annual Continuing Education Credits Must have experience with menu presentation, food preparation, production, food delivery systems, and utility Knowledge in all areas of the local Health Department, OSHA, and other regulatory agencies relevant to culinary services Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation. Willingness to be available for any/all emergencies regarding the community Is able to prepare and understand techniques required to cook all items on the menu as instructed. Subject to pre-employment screening including physical, TB testing and criminal background check. Essential Functions: Food Preparation May be responsible for grocery procurement and shopping Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure Follows recipes as instructed and follows proper procedures to cook all foods to Signature Dining standards Ensures that all foods are prepared within allotted Signature Dining standards, while maintaining freshness and appropriate temperatures Ensures that all foods are attractively presented as per Signature Dining standards Exhibit cooking standards of speed, accuracy, and efficiency Responsible for proper food storage including covering, labeling, and dating all items, and placing in appropriate location of food storage areas. Ensures safe food handling technique at all times. Completes meal production records in an accurate and timely manner. Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs Host Responsible for seating residents, families, and guests Greets all residents, families, and guests immediately upon arrival working with the full dining service team to ensure all residents receive the full Signature Dining experience Responsible for creating an inclusive environment working with the full dining service team to ensure Signature Dining standards are met or exceeded. Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance Meal Service Attends pre-meal meetings to become familiar with menu items being served. Assists in seating of residents in assigned section of dining room. Greets all residents immediately upon being seated, working with the full dining service team to ensure all residents receive the full Signature Dining experience Notes and reports to Supervisor all residents from assigned section that missed the meal Maintains accurate records of meals served to residents and guests in assigned section and submits to Supervisor, or accurately enters information into system Reports immediately to Supervisor any unusual occurrences or changes in resident behavior or eating habits occurring in assigned section. Serves meals in accordance with proper serving techniques and ensures that food is presented in an attractive manner. Assists with other dining room duties such as restocking condiments, filling salt and pepper shakers, folding napkins, etc., as assigned by Supervisor. Dining Room Cleaning Assists with cleaning, organizing, and maintaining all service areas in assigned section. Ensures that tables, chairs, and carpet in assigned section are cleaned after each meal and prepared for the next meal in a timely manner. Assists with other cleaning duties as assigned. Kitchen Cleaning Responsible for cleaning and sanitizing their work areas and equipment before and after each use. Ensures that all kitchen surfaces including floors, counters, sinks, cabinets, and walk-in freezer and refrigerator remain clean and sanitary during assigned shift. Completes deep cleaning procedures according to deep cleaning schedule and as assigned Other Attends all required team member meetings and in-service training sessions. Upholds Residents Rights as defined by state regulations and by Company policy, at all times. Supports and upholds all other Company policies, and the service philosophy. Reliable and predictable attendance Ability to assist with resident care and provide support during emergency situations. Other duties as assigned. Working Conditions Must be able to work full-time or part-time as agreed upon, on assigned shift, including weekend and holiday rotations Physical/Sensory Requirements Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment Lifts and carries up to 50 lbs. with assistance occasionally Pushes and pulls up to 50 lbs. with assistance occasionally Climbs, reaches, bends and twists occasionally Reaches, bends and twists occasionally Sits, stands, and walks frequently Medium work exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation Must be able to see well enough to write and read, and to visually interact with residents, families, and staff. Must be able to speak and hear well enough to verbally interact with residents, families, and staff. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets.

Week after week, our guests and team members rave about the food at Red Horse Mountain Ranch and our wonderful Chefs make it all happen! They are part of a small team that works closely together to consistently produce really good food. The main responsibility of the Sous Chef is to provide our guests with nutritional, well-prepared meals in a courteous manner. Our Sous Chef is well versed in a variety of cuisines, cooking methods, and special diets so as to provide our guests with the best culinary experiences possible. They should display attention to detail and take pride in the presentation of all aspects of the meals, plated or buffet, from the main entrée to the smallest condiment. They are able to humbly accept both praise and criticism from staff and guests. You have to enjoy cooking, teaching, and moving quickly to do well in this role. You will thrive if you bring a great attitude, ready to learn more about world-class hospitality. Led by kind and encouraging managers, you can expect to be held to a high standard as you grow, be on the move, work hard, have a lot of fun, and be proud of the summers you've spent with us. What Your Day Will Look Like: Prepare the Meals Determine proper amounts of food to prepare given our guest counts Produce high quality dishes in both taste and appearance Prepare meals to accommodate all special requests and dietary needs Ensure that the kitchen operates efficiently so that meals are served on time AM Sous Chef prepares breakfast (both buffet and to-order) and buffet lunch for up to 90 guests and staff PM Sous Chef prepares appetizers and dinner (both buffet and plated) for up to 90 guests and staff Lead the Kitchen Team Members Fill in for the Kitchen Manager in planning and directing food preparation and managing kitchen team members, when necessary Train kitchen team members on the preparation and arrangement per the current menu Be the example of how you want your team members to be Maintain a positive and professional approach with coworkers and guests, respond professionally to any guest concerns Food Safety and Sanitation Ensure proper storage and labeling of food items Maintain the sanitary condition of the kitchen. This includes washing and storing dishes, sweeping and mopping, taking out garbage, restocking inventory, and general cleaning and organizing. Comply with and enforce sanitation regulation and safety standards Other Things to Expect Attend ranch meetings and training sessions so we can improve communication and you can become a successful team member. Complete assigned employee housing chores in your free time because it is your home for the summer and it “magically” gets messy. This is another key way to have a great summer and be successful here… being a kind and courteous roommate! Help in other departments (such as Saturday cabin cleaning) because everyone helps each other here. The people who have the best summers at our ranch are the ones who get to know the folks and duties in the other departments. They not only make new friends, but also learn to appreciate the hard work everyone is doing. Yes, you get 2 days off a week here because we definitely value ME time! Extra hours are almost always available for our folks who prefer the 6-7 day work week. Participate in our Unreasonable Hospitality Program - This. Is. So. Fun. Your kindness and creativity will shine here! We like to go above and beyond in making memorable life moments happen for our guests. It is fun to see what everyone comes up with each week! Job requirements Must be able to work early to mid-May through early October Physically fit and capable of all Sous Chef duties Prefer 3 years of experience in food preparation, cooking a variety of food items using a variety of cooking methods Prefer 1 year experience in cooking for special dietary requirements Must demonstrate safe cooking practices Be able to lift 50 pounds and work 45-50 hours/week. Work with minimal supervision and take directions from ranch leaders Familiar with or willing to be trained on sharing satellite internet with your roommates!! Ok with a 10 minute drive to get cell phone reception or having to use a land phone (Gasp! What's a land phone!?) to make a phone call while on the ranch….training provided. Able to demonstrate good communication skills and customer relations Be willing to help in other departments as needed Be able to laugh and have fun! Must be a citizen of The United States of America or possess a current and appropriate working visa. Hold a valid drivers license Must be at least 21 years of age Must possess or be able to obtain a valid Idaho Food Handler Permit All done! Your application has been successfully submitted! Other jobs

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care . With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred)

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience Forefront Healthcare is seeking a dedicated and talented Executive Sous Chef to oversee and elevate the dining experience at our hospital facility in Sidney, MT. This is a leadership role responsible for the daily operation of food services, including both patient dining and retail food operations. The ideal candidate will have a strong culinary background, prior experience in healthcare or similar high-compliance environments, and the adaptability to thrive within an evolving team. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Coordinate food preparation and meal service. Plan and initiate cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for an assigned meal; ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks for patients as directed by the Dietary Manager. Creatively collaborate with Dining Management on special events and menus. Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products. Determine the amount and type of food and supplies as required for daily menus. Notify the Dietary Manager of food, supplies or equipment needs. Report equipment breakdowns and unsafe conditions to Dietary Manager. Supervise dietary staff in the absence of Dietary Manager Clean equipment and work areas as assigned by the Dietary Manager Be knowledgeable of Federal, State, and facility's rules, regulations, policies and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Manager Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Qualifications Competencies: Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility: Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours of Work: This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Required Education and Experience: Ability to read, write and speak English. Minimum of 1 year of food preparation and service experience. Manager ServSafe certification required or must be obtained within first 90 days of employment. Knowledge of food handlers and safety regulations. Proven track record of integrity. Excellent verbal/written and problem-solving skills. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). Must be detail oriented and accurate. Ability to multitask while working in a pressured environment; always operating as part of a team. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members. Additional Information Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.