Executive chef jobs in Suamico, WI - 545 jobs

Executive Chef - Lansing, MI - Potential for Equity Exceptional new position, perfect for an Executive Chef in Mid-Michigan. If you are an accomplished Executive Chef who would be interested in operating a fine-dining restaurant in the Lansing area, this may be an excellent fit for you. We are searching for a very experienced Executive Chef with high-volume experience in an upscale, scratch kitchen. Must be highly skilled in managing a very busy kitchen, and have proven success at leading a team of culinary professionals. Ideal candidates will have: Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school High-volume Executive Chef experience Expertise in ordering, inventory management, labor management, and scheduling Experience in menu development and menu costing Experience creating and managing the back of house budget Experience developing relationships with food suppliers Purchasing and price negotiating expertise Benefits: $70-$85K salary range, based on experience Potential for equity for a top-level chef Bonus on monthly profits + holiday bonus Medical, dental, vision benefits PTO / Vacation Half off on dining at the restaurant, plus discounts on other restaurants in the restaurant group Click apply or email ******************** for consideration! Kevin Swanquist Executive Recruiter Harper Associates ******************** ****************** ************

SUMMARY: To assist the Sous Chef with day-to-day kitchen operations. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: 3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: Previous lead / supervisory experience Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Abilities Required: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice REQUIRED TRAINING Treasure Island guest service training Effectively Handling Harassment training Bloodborne Pathogens training Treasure Island food handling procedures Any position-related training as determined by department manager PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required

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.

A growing, Midwest independent restaurant group is in search of an Executive Chef to launch their exquisite fine dining, Italian Restaurant. The restaurant will be dinner only and showcase creative pasta and authentic Italian flavors. You, Chef, will be instrumental in the kitchen design and trusted with creation of the menu. This concept will expand to major and secondary markets in the US. Generous compensation and the company will relocate you and your family! ***************************

Independence Village of Plymouth The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IV1

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to 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 adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Role Overview Executive Sous Chef - The Good Eating Company Ann Arbor, Michigan. About the RoleAs an Executive Sous Chef, you'll be the heartbeat of the kitchen-hands-on, accessible, and setting the tone for culinary excellence. This role is about leading with presence, inspiring your team, and ensuring every plate reflects our passion for scratch cooking, fresh ingredients, and best-in-class hospitality. We're seeking a kitchen leader with a proven commitment to innovation, teamwork, and collaboration-someone who can inspire excellence and elevate workplace dining into something extraordinary. This position is the perfect next step for a Sous Chef ready to advance their career and make a lasting impact. What You'll DoLead the Kitchen: Be hands-on during service, guiding the team and ensuring flawless execution. Deliver: Elevate dishes with precision and creativity, ensuring every detail delights. Inspire & Mentor Staff: Train, coach, and grow the culinary team, upholding the highest standards of quality, presentation, and safety. Collaborate with Clients: Partner directly with clients to deliver seamless catering experiences and build trusted relationships. Ensure Safety & Standards: Oversee daily production with a focus on food safety, sanitation, and consistent excellence. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience in culinary leadership, ideally as a Sous Chef or similar role Passion for scratch cooking, local sourcing, and culinary innovation Strong mentoring skills to inspire and elevate your team Operational expertise in food safety, compliance, and kitchen management Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

St. Norbert College (SNC), a nationally ranked, private, Catholic, liberal arts college, is seeking a Sous Chef. Join the number 1 college dining program in the state! We prioritize work-life balance with many opportunities for paid time off, including 14 paid holidays per year. This position collaborates with the Assistant Head Chefs to oversee and support daily kitchen operations. Responsibilities include supervising staff, assisting with meal preparation, ensuring food quality and freshness, addressing staff meal-prep questions, resolving preparation, quantity, or quality concerns, and maintaining safety and sanitation standards across the operation. Regular work hours are 12:30 p.m. - 8:30 p.m., with some variations during the summer and academic breaks. Chefs work every third weekend as part of a rotation and are on call (paid) every ninth weekend. Specific responsibilities: Provide workflow direction and support to the Assistant Head Chef of Meal Plan Operations. Oversee and participate in food preparation using standardized recipes. Lead the preparation and execution of breakfast and lunch operations for Ruth's Marketplace. Coordinate with the Purchaser and other staff to manage food flow, ensuring proper handling, labeling, and storage of all products. Collaborate with Receiving and Storeroom personnel to effectively incorporate meal-plan products into daily operations. Monitor, update, and maintain accurate recordkeeping for all food-handling procedures, including cooling, labeling, freezing, and reheating guidelines. Hire, train, supervise, and conduct bi-annual evaluations for direct reports. Assist in managing food and labor costs by maintaining and updating standard operating procedures established by the Head Chef. Support the Head Chef and Assistant Head Chefs in developing and delivering required training, including OSHA, ServSafe, and professional culinary development. Required Minimum Qualifications High school diploma or equivalent. 2-3 years of supervisory experience. 4-5 years of related experience. Commitment to a mission-driven environment that is aligned with Catholic, Norbertine, and liberal arts values. Ability to perform effectively in a fast-paced, noisy environment. Strong interpersonal skills with the ability to handle conflict professionally. Skilled at multitasking, prioritizing work, and meeting deadlines. Proficient in basic math (addition, subtraction, multiplication, division). Familiarity with Microsoft Office and Google applications, with the ability to learn new software as needed. Demonstrated good judgment and quick decision-making abilities. Ability to model professional behavior and set a positive example for others. The College may consider any equivalent amount of credentials, licensures, training, or experience that provides the necessary knowledge, skills, and abilities to perform the duties and responsibilities of this job. Benefits package: The College offers an outstanding benefits package including health, dental, vision, and life insurance; retirement plan; paid time-off and tuition waiver. For more information, please visit: ******************************* . Application instructions: This position will be posted for a minimum of five business days and applications will be reviewed upon receipt. St. Norbert College (SNC), a Catholic, Norbertine and Liberal Arts College provides an educational environment that fosters intellectual, spiritual and personal development. As the only Norbertine institution of higher learning in the world, our roots, traditions, and commitments create a unique and enriching educational experience for our students. At SNC, our commitment to communio - the Norbertine ideal of a community united as one - is grounded in the principles of dignity, truth and justice. Consistent with these principles, St. Norbert is proud to provide equal employment opportunities to all employees and applicants for employment. We seek those who will embrace our mission and commitment to building a vibrant, diverse, and spiritually engaged community (************************************************ Non-Exempt Scheduled Weekly Hours: 40 The duties and responsibilities listed in this are intended to describe the general nature and level of work that may be performed. The omission of specific statements of duties does not exclude them from the job if work is similar, related or a logical assignment to the job. Percentage of time may vary widely depending on the needs of the position during any particular time period. This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change.

BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

Title: Executive Chef Reports To: Executive Director of Culinary The Executive Chef manages day-to-day kitchen operations by working with the Culinary Director to maintain and promote a cooperative, team-like attitude, working as a liaison between related departments and overseeing all aspects of the kitchen to ensure high standards of food quality and guest satisfaction while presenting a professional and positive image of our restaurant. Duties and Responsibilities: Maintains all kitchen operations including ordering, scheduling, costing, and food preparation Assists in recipe and menu development Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides Ensures safety conditions by correcting unsafe conditions in a timely manner Conducts and enforces staff safety training for food, supplies, and equipment handling Maintains high standards of food quality, service, and cleanliness. Maintains professional relationship with vendors Participates in hiring, training, and development of kitchen department Conducts evaluations of all immediate department staff and accurately documents disciplinary action Attends department meetings when required and helps keep all departments informed of culinary activities and concerns Reads, understands, and adheres to all present and future policies, rules, and procedures Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary Supports all food operation areas of the hotel, including banquets, events, etc. Must be knowledgeable of state and federal laws regarding employee and customer health and safety and maintain records as required for all state and federal agencies. Must work closely with General Manager of the Pier and Culinary Director Qualifications: To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs. Education and Experience: Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef Prior management experience preferred Must be Food Safety Certified (or able to obtain certification upon hire) Language Skills Ability to read, analyze, and interpret complex documents including safety rules, operating and maintenance instructions, and procedure manuals. Ability to respond effectively to sensitive inquiries or complaints. Computer/Business Machine Skills Basic computer skills (typing, data entry, printing, etc.) are required Ability to operate heavy duty industrial kitchen equipment Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands; reach with hands and arms. The employee is occasionally required to sit, look at computer screens, use a mouse and/or keyboard; climb or balance, and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds. Compensation Details: Wage: Annual Salary (Exempt) Benefits: Medical Insurance Dental Insurance Vision Insurance Company-paid Life insurance Voluntary Life and Long-Term Disability insurance Short Term Disability Benefits 401k with company match Paid Time Off Flexible holiday policy Dining and lodging discounts

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to 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 adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Prepare food ordered by customers using a variety of kitchen equipment (grills, ovens, fryers, meat slicers, food processors, etc.). Maintain sanitation, health, and safety standards in work areas. Prepare specialty foods such as pizzas, chicken, and steaks, following specific methods that usually require short preparation time. Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking Perform shift opening and closing duties as assigned, such as starting equipment and cleaning refrigeration units, grill and surrounding area, as well as other kitchen equipment. Maintain kitchen and cooking areas and ensure kitchen equipment and food storage areas are clean, sanitary, and organized as required by the Health Department Rules and Regulations. Report any kitchen equipment or maintenance issues to manager. Restock products as needed throughout shift. Collaborate with Kitchen Manager to determine daily specials, new menu items, and innovative ways to cook and prepare food. Regularly check menu cycle to ensure all food items are available in advance, notifying manager of any shortages. Qualifications Previous experience in customer service and/or the restaurant or hospitality industry. Must be at least 21 years of age. Ability to multi-task and work on several different orders simultaneously in a fast paced environment. Ability to obtain a Food Handler's Card upon hire. Previous kitchen experience required. Must be willing to work nights and weekends.

Join the Culinary Team at Pomeroy Living! Pomeroy Living, a premier senior living community, is seeking a passionate and experienced Chef to join our team. As a key member of our culinary team, you will play a vital role in creating and delivering delicious and nutritious meals that enhance the dining experience for our residents. Responsibilities: Culinary Leadership: Oversee all aspects of kitchen operations, including menu planning, food preparation, and food service. Lead, mentor, and develop a high-performing culinary team. Menu Development: Develop and implement creative and appealing menus that meet the dietary needs and preferences of our diverse resident population. Ensure menu variety and incorporate seasonal ingredients. Food Safety & Sanitation: Maintain a clean and safe kitchen environment. Ensure strict adherence to all food safety and sanitation regulations. Monitor food temperatures and maintain proper food storage practices. Inventory Management: Manage food inventory, place orders, and control food costs. Monitor and maintain adequate levels of kitchen supplies. Resident Satisfaction: Interact with residents to ensure their satisfaction with meal service. Address any dietary concerns or special requests promptly. Teamwork & Collaboration: Collaborate effectively with other departments, including dining services, nursing, and resident services. #pm25 Qualifications: Graduate of a reputable culinary school. ServSafe Food Service Manager and ServSafe Allergen certifications required (must be obtained within three months of hire). Minimum of two years of culinary experience in a professional kitchen, preferably in a healthcare or senior living setting. Strong knowledge of food production techniques, including cooking, baking, and presentation. Flexible schedule with evening and weekend availability. Benefits: Competitive salary and benefits package Paid Time Off - start accruing day one of orientation Paid Holidays Access up to 50% of your earned pay DAILY! Flexible scheduling Company-paid Life insurance for FT staff Priority Health Medical, Delta Dental, and Vision Insurance 401(k) retirement plan Career advancement opportunities within the Pomeroy Living family If you are a passionate and talented chef who is dedicated to providing exceptional dining experiences for seniors, we encourage you to apply! Compensation details: 50000-70000 PI7ebc353a02c0-31181-39469070

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $25-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

Grill Chef at The Prime Quarter Steak House Are you passionate about grilling and creating mouthwatering steaks? Do you thrive in a high-energy environment? If so, we have an exciting opportunity for you to join our team as a Grill Chef at The Prime Quarter Steak House! Location: Green Bay, WI Responsibilities: Grill Mastery: Showcase your expertise in grilling by consistently preparing high-quality steaks to perfection, adhering to our standards of flavor, texture, and presentation. Team Collaboration: Work closely with other staff to coordinate grill times and maintain a smooth workflow during busy periods. Customer Satisfaction: Consistently deliver an exceptional dining experience by meeting customer expectations and responding positively to feedback. Requirements: ( No experience REQUIRED! We hire at all different experience levels and are willing to train!) Knowledge of various grilling techniques and meat preparation. Familiarity with food safety and sanitation standards. Ability to work in a fast-paced, high-pressure environment. Strong communication and teamwork skills. Flexibility to work nights and weekends. Benefits: Competitive Wages! Flexible Schedules Employee discounts Opportunities for growth Positive and supportive work environment If you have a passion for grilling and want to be a part of a dynamic team dedicated to delivering an unparalleled dining experience, we'd love to hear from you! The Prime Quarter Steak House is an equal opportunity employer. We encourage applications from candidates of all backgrounds and experiences. Join us in bringing the sizzle to every plate! View all jobs at this company

Job DescriptionDescription: An organization's personnel is its most critical and important asset. In the same way that Hinterland is dedicated to delivering an exceptional and exciting journey and experience in craft brewed beer and dining, Hinterland is also committed to employing a team of highly skilled, knowledgeable, upstanding, ethical staff. Hinterland is committed to delivering the highest level of service in all aspects of its operation. It is critical to Hinterland's success that each team member know, understand and are able to execute their role and responsibility at a high level in all facets of operation. Reports to: Executive Sous Chef of Chef's Kitchen Lead Line/Chef's Kitchen Line? job duties, role and responsibilities: Exhibits leadership qualities and a strong drive to learn and grow Cross trained in all stations of Beer Hall fast casual line, understands and maintains a standard that goes above and beyond expectations Conducts oneself in a manner of professionalism and respect with a passion and love of food Flexible in taking on new opportunities with a willingness to grow and maintain a standard of cleanliness and sanitation that is becoming of an open kitchen Willingness to help where needed, especially the dish line at the end of a long day to set a strong example for up and coming cooks Ability to run expo line and execute opening/ closing duties Requirements: Tools & Technology Commercial use: * blenders, grinders, slicers * broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers * cutlery (boning knives, chefs' knives, paring knives) * ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens) Cutting machinery Domestic knives (cimeter knives, filet knives, utility knives) Slicing machinery Food safety labeling systems Supply management software Personal computers Point of sale terminal Menu planning software Inventory management software Recipe cost control software Point-of-sale software Spreadsheet software (Microsoft Excel) Minimum Qualifications Positive, can-do attitude and willing customer service approach Two or more years of experience in kitchen preparation and cooking At least 6 months experience in a similar capacity Able to communicate effectively with managers and kitchen personnel Able to reach, bend, stoop and frequently lift up to 40 pounds Able to work in a standing position for long periods of time (up to 9 hours) This policy/procedure is a guideline to be followed with reason and discretion. This policy/procedure is subject to change. Any change to this policy/procedure is subject to and requires management approval prior to implementation. Any change to this policy/procedure requires written notification to the entire Hinterland team prior to implementation.

Job Description We are hiring immediately for a full time CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Monday through Friday, 6:00 am to 2:30 pm. More details upon interview. Requirement: Previous culinary experience required. *Internal Employee Referral Bonus Available Pay Range: $24.00 per hour to $25.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1482999. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1482999 [[req_classification]]

Join the Banquet Kitchen Team at the Best Western Premier Bridgewood Resort Hotel & Conference Center in Neenah, WI! We're looking for individuals who are passionate about culinary excellence and dedicated to delivering exceptional dining experiences. We're seeking candidates with banquet or fine dining experience, a love for culinary exploration, and a commitment to both teaching and learning. Flexibility in scheduling is essential to adapt to our event demands. About Us: Locally owned and operated, the Best Western Premier Bridgewood Resort Hotel & Conference Center is a renowned hospitality destination in the Fox Cities, celebrated for exceptional service, exquisite cuisine, and commitment to quality. We take pride in delivering outstanding guest experiences in a dynamic, professional environment. Join us to bring your culinary passion to our events! We foster a supportive and growth-oriented environment aligned with our company Culture of Service values. Our commitment to both your personal and professional development is strong -whether you're building a career in the culinary industry or pursuing other goals. We also strongly believe in giving back to the community that supports us and has been instrumental in our continued success. TEAM MEMBER PERKS / BENEFITS: We believe in taking care of our team just like they take care of our guests.Here's what you'll enjoy as a part of our team: Team Member Swim Days: Enjoy the hotel's pools and hot tubs with family and friends during designated team swim times. Daily Use of Hotel Fitness Center: Stay active with free daily access to our fitness center. Discounted Hotel Stays: Get exclusive rate at Best Westerns worldwide, including a discount for Friends & Family at many locations. Discounted Meals at Batley's Grill & Bar: Enjoy discounted food items for you and up to three guests. Holiday Pay: Earn ‘time and a half' pay when working company recognized Holidays. Aflac Supplemental Insurance: Available for both full-time and part-time team members. Paid Time Off: Earned after one year of employment for those averaging 20 hours or more a week. 401K Retirement Account: Start saving with your very first paycheck. Potential to qualify for Company Match after 1-year. Health Insurance Plans : Medical, dental, and vision plans offered for full-time team members. Position Overview: We are searching for an experienced and motivated Banquet Cook/Chef to create outstanding dining experiences for weddings, corporate events, conferences, social gatherings, and more. The ideal candidate has a passion for high-quality food, attention to detail, and the ability to thrive in a fast-paced environment. As a Banquet Chef, you will prepare and cook high-quality dishes, appetizers, and buffets to ensure customer satisfaction. Working closely with the banquet kitchen team, you'll help ensure meals are prepared and served on time, providing an outstanding dining experience for our guests. Key Responsibilities: Prepare and present high-quality dishes for banquet and catering events, ensuring consistency in flavor, presentation, and adherence to menu specifications. Collaborate with the Executive Chef and kitchen team on menu planning and event execution, bringing creativity and adaptability to each event. Work closely with the banquet/catering service team to ensure efficient and timely food delivery for all events. Assist in inventory management and maintaining kitchen supplies as needed. Maintain a clean, organized, and safe kitchen environment, following all food safety and sanitation regulations, fostering teamwork and a positive work environment. Set up, maintain, and break down kitchen stations, ensuring cleanliness and compliance with food safety standards. Minimum Qualifications: Proven experience as a cook in a fast-paced kitchen environment. Excellent knowledge of cooking techniques and ingredients. Strong understanding of food safety and sanitation regulations. Proven ability to work effectively under pressure in a high-volume setting. Team-oriented with excellent organizational and time management skills. Strong communication skills Physical ability to lift heavy objects and stand for extended periods. Preferred Qualifications: Culinary degree or equivalent certification. Experience working in a hotel or resort kitchen environment. Ability to work flexible hours, including nights, weekends and holidays. We look forward to hearing from you!