Executive chef jobs in The Villages, FL - 61 jobs

A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW. CAREER DEVELOPMENT. We reward our associates' outstanding work and assist with career development to help fulfill their dreams! Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Buena Vista is looking for a Sous Chef to join their team! The Sous Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Sous Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience - enlivening the senses! Join our team today! ESSENTIAL JOB FUNCTIONS: Servant Leadership directs all aspects of decision making Hands-on cooking a variety of shifts Manages food costs, up holds menu standards and controls inventory Schedules back of the house and front of the house Sous Chef manage cooks, utility, dining room supervisor and servers Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event Sous Chef manage daily staff duties and cleaning via job cards (daily duties list) Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for Reviews and follows weekly menus and recipes and ensures proper food supply Reviews special diets to ensure that all residents are served correctly Serves food with attention to portion control while maintaining standard caloric controls Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed Ensures that all Culinary services are presented in an attractive, gracious and timely manner Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc. Ensures the proper use of equipment and supplies and upholds cleaning and safety standards Review direct report associate time punches for accuracy Process bi-weekly payroll for department staff members Participate in the recruitment and selection of staff personnel CORE COMPETENCIES: Servant Leadership Ability to inspire trust Coach Potential Credibility KNOWLEDGE, SKILLS, AND ABILITIES: Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts Able to manage revenue and expense budget Able to make independent decisions Must be able to communicate in a warm, friendly and caring manner Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA) Must be able to follow recipes and menus Must possess a passion to work with and around senior citizens Knowledge of customer service principles and practices Must be able to teach cooking procedures to cooks EDUCATION REQUIREMENTS: High School Graduate or equivalent SERV Safe Certification EXPERIENCE REQUIREMENTS: Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity. Strong leadership skills with a minimum of two (2) years' experience in supervising and management. PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: Able to stand or walk 75% of the day Able to concentrate with frequent interruptions Able to work under stress and in emergency situations Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping Able to talk and hear effectively in order to convey instructions and information to residents and team members Occasionally lift/carry up to 50 pounds

Join Our Team! Competitve rates, great benefits, and exclusive Disney Perks General Description San Angel Inn LLC. Is the company responsible for operating and managing all of the food and beverage operations at Epcot's Mexico pavilion, including 2 full-service restaurants, a quick-service restaurant, a tequila bar and a margarita kiosk. As a part of the Epcot theme park, all locations experience very high guest volume throughout the year. The Chef de Cuisine is responsible for coordinating with the Executive Chef in order to lead all culinary activities within each of the restaurants. Ensuring high standards are always maintained, an individual in this position is expected to make daily decisions for all kitchens that will drive guest satisfaction, team engagement, and financial success. The Chef de Cuisine must ensure that every menu item is prepared safely, according to recipe, and to the highest possible standard. This individual must be able to effectively delegate responsibilities, maximize productivity, and build strong relationships with team members, vendors and guests. In addition, all Chefs must uphold and maintain safety standards at all times, ensuring compliance with local, state, and federal food safety, as well as occupational safety guidelines. In order to be successful, a Chef de Cuisine must possess a vast knowledge of culinary techniques, restaurant management, business leadership and food safety regulations. Work Duties Lead all culinary functions within the restaurant kitchens Meet or exceed financial goals while achieving all food quality and customer satisfaction objectives Create and execute menus and menu items as necessary Work closely with vendors to ensure quality and appropriate cost of all ingredients Maintain high standards of cleanliness and safety within the kitchen Ensure the consistent high quality of all menu items Ensure food safety regulations and procedures are followed at all times Ensure special dietary and/or allergy needs are met when necessary Interview, select, train and develop talented culinary team members Provide continuous training and development to the culinary and restaurant team Ensure team members are scheduled appropriately Coach and counsel team members as necessary to ensure quality, consistency, and safety Recognize team members for high achievement Delegate responsibilities to chefs and team members as appropriate Consistently communicate all necessary information to the culinary team Work closely with all other leaders and team members and display good teamwork Follow the Disney 5-Keys Basics, Service Basics and Company Guidelines at all times All other tasks as assigned NOTE: This Job Description is subject to change at any time

WHO WE ARE Level99 is a real-world gaming venue designed for adults, featuring over 50 mental and physical challenges in artistic environments. Games range from ninja warrior obstacle course style challenges to mental logic puzzles, and everything in between. Each challenge is quick-just 1 to 4 minutes-and Players can do the same room over and over again, or they can move on to something new. Like a video game, Players earn rewards, climb the leaderboard, and make progress - each time a Player comes back, the game remembers where they left off. Alongside the games, Level99 offers a full-service bar and award-winning restaurant - featuring scratch-cooking, local craft beers, handmade cocktails, and a variety of event spaces. Level99 has locations in Natick, MA, Providence, RI, Tysons, VA, and is opening in West Hartford, CT, Disney Springs, FL, and King of Prussia, PA. Level99 is backed by Act III Holdings, led by Panera founder Ron Shaich, and we have a talented team that has worked on successful entertainment projects ranging from 5 Wits to Walt Disney Imagineering. Visit *************** for more details. Level99 Disney Springs, FL - coming soon! OVERVIEW The Chef de Cuisine is the culinary leader of the Level99 food & beverage operation, leading the charge with both our team members and all elements of menu execution. You will be responsible for all food service operations, dedicated to delivering our elevated product offering in a positive, authentic, and inspiring environment for both guests and team members. The Chef de Cuisine role is hands-on, in the trenches, to drive overall venue quality, standards and performance. The Chef de Cuisine has a unique role, reporting both to the venue Director of Operations, as well as our external F&B Exec leadership team. RESPONSIBILITIES Demonstrates complete ownership and comprehensive oversight of all aspects of kitchen operations across taproom, beer ball and events. Has primary accountability for food cost, kitchen labor and associated P&L line items. Holds day-to-day operating responsibility for the food quality, kitchen team performance & culture, execution and operations. Works hand-in-hand with the Director of Operations and Assistant Director of Operations to create a consistent overall guest service and food product offering, making profit maximizing decisions for Level99 as a whole (and not the F&B component in isolation). Prioritizes guest experience, allocating resources and bringing wise and timely decision making to bear to put our guests first, “meeting them where they are”. Continually evaluates the unique guest experience, in line with both the entertainment experience and food & beverage experience, offering strategic direction with how to optimize food execution. Models authentic, warm, approachable, and humble interpersonal interactions and instills best-in-class service in the team. Oversees a culinary management team impacting food, beverage, events + guest experience, with proactive and developed leadership skills. Takes full responsibility for all day-to-day administrative tasks required to operate a world-class culinary team, including staff scheduling, payroll administration / hours approvals, purchasing, ordering back of house and health and sanitation supplies, etc. MUST-HAVE SKILLS Minimum 3 years' experience working at the Manager level, or equivalent, in a high-volume culinary business Ability to work a flexible schedule based on business needs which will include days, nights, weekends and holidays as well as emergency responsiveness as required Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time, walk up and down stairs, and read Able to grasp, reach overhead, push, lift and carry up to 50 pounds Able to work with all management teams to ensure optimal communication Ability to work well under pressure in a fast paced, ever changing work environment Excellent verbal and written communication skills Highly organized with strong attention to detail High integrity and professionalism High School education or equivalent Understands, utilizes and embraces new technology and its implementation into our operation, with specific knowledge in, but not limited to, Microsoft Office Must have the ability to promote positive, fair, and ethical relations with all team members as an ambassador of the Level99 brand Compassionate, empathetic, humble, respectful, and kind - very high emotional intelligence A reliable car, current driver's license Ability to train on-site in Greater Boston and/or Tysons Corner, VA OTHER DESIRABLE (BUT NOT NECESSARY) SKILLS & EXPERIENCE INCLUDE Relevant Education: B.S. in Hospitality Management, Culinary, or other related degree Experience with new openings for hotels, restaurants, or entertainment establishments Multi-lingual While we don't expect a candidate to have deep experience in all of the above, we're looking for someone with the passion and capability to learn quickly in the areas that are new! YOU MIGHT BE A FIT ON THE LEVEL99 TEAM IF YOU… • Like to laugh, would be described as a "low maintenance, low drama" person, have a tendency to have a bit of fun while you work• Have a high tolerance for ambiguity, like to go fast, and are excited to learn on the job• Are just a little bit obsessive about getting the details right the first time• Have a high energy personality, the kind of person who is typically smiling, and likes to "get it done now" Level99 is an E-Verify employer.

Prato, an Italian-inspired cornerstone of the Park Lights Hospitality portfolio, is seeking a visionary and skilled Sous Chef to join our Culinary Team. This role is integral to maintaining Prato's exceptional standards while preparing for a future of national expansion. As Executive Sous Chef, you will not only assist the Executive Chef in daily kitchen operations but also play a pivotal role in the optimization and growth of Prato's BOH systems and infrastructure. As Sous Chef, you will serve as a positive leader, inspiring our Culinary Team while collaborating closely with FOH Management to deliver exceptional guest experiences and uphold Prato's nationally recognized reputation and unwavering customer loyalty. You'll contribute to the ongoing remodel of our kitchen, ensuring that the design and functionality align with operational efficiency, while also supporting the Executive and Culinary Teams with Prato's ambitious growth strategy. This position offers a unique opportunity to impact both the immediate success of Prato and its long-term vision. __________________________________________________________________________________________ Key Responsibilities: Kitchen Operations & Culinary Excellence: Maintain consistency and excellence in food presentation, taste, and portioning, setting a standard of culinary quality. Collaborate with the Culinary Team and Executive Chef to develop innovative Italian-inspired dishes that reflect Prato's identity while utilizing premium ingredients. Lead daily kitchen operations, ensuring seamless execution during service and fostering a positive, team-oriented environment. Project Management & BOH Optimization: Assist in project managing the kitchen remodel, ensuring all updates are designed to optimize BOH efficiency and align with future growth objectives. Support the Executive Team in collaborating with architects, designers, and contractors, providing insight on BOH operational needs and best practices. Assist in developing and refining BOH systems and workflows to enhance productivity, streamline processes, and prepare for multi-location scalability. Team Development & Leadership: Recruit, train, and mentor kitchen staff, building a culture of collaboration, growth, and positivity. Foster a learning environment that emphasizes professional development, continuous improvement, and adherence to Prato's values. Strategic Contribution & Growth Preparation: Partner with Senior Leadership to prepare the Culinary Team for significant national expansion, ensuring operational readiness and scalability. Support the establishment of standardized recipes, training materials, and operational guidelines to ensure consistency across future locations. Work closely with the General Manager and Restaurant Management Team to achieve financial goals, optimize guest satisfaction, and maintain Prato's industry-leading reputation. Preferred Qualifications: Minimum 5 years of progressive culinary experience with reputable hospitality companies or brands. Proven experience as a Sous Chef or higher in a high-volume, upscale dining environment, preferably 250+ covers per day. Demonstrated success in managing or contributing to operational optimization projects. Strong leadership skills with the ability to inspire and motivate a diverse team. In-depth knowledge of Italian cuisine, culinary techniques, and kitchen management principles. Excellent organizational, communication, and project management skills. Experience with Microsoft 365, Restaurant 365 or equivalent, and restaurant-centric scheduling, invoicing, and inventory applications and platforms. Ability to adapt and thrive in a fast-paced, high-pressure environment while maintaining professionalism. Flexible schedule, including nights, weekends, and holidays, and the ability to frequently lift/move 50 lbs. __________________________________________________________________________________________ Benefits: Competitive salary commensurate with experience plus a quarterly incentive performance bonus package. Comprehensive benefits package, including health insurance and paid time off. Opportunities for professional development and career growth within a rapidly expanding hospitality company. A unique chance to shape the future of Prato's culinary operations and contribute to the brand's national expansion. __________________________________________________________________________________________ At Prato, we are committed to genuine hospitality, inspired food and beverages, and supporting our team to deliver exceptional guest experiences. Join us in preparing Prato for the next chapter of its journey, and leave your mark on a growing, dynamic brand. Please send your resume with professional references to *******************

Job Description Chef/ Manager needed for School Food Service in the Orlando, FL area. Monday through Friday, 7 hours daily. No weekends or holdays, summers off. K - 12 School food service experience preferred, not required. Must be familiar with high volume purchasing, and catering. Duties to include: Creating menu ideas while adhering to NSLP guidelines Over seeing the kitchen operations on a daily basis. Catering events Staffing needs Enforcing safety and food handling protocol Inventory, etc. Apply today!

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

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Monday - Friday, hours may vary. Further details upon interview. Requirement: Three years of experience in culinary, cafe, or catering required. *Internal Employee Referral Bonus Available Pay Range: $20.00 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 1501017. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1501017 [[req_classification]]

Unleash Your Culinary Mastery with Norigami: Are you a culinary artist with a passion for sushi, a flair for omakase, and a commitment to excellence? Norigami, the epitome of authentic Japanese dining, invites you to be part of our culinary adventure. We're on the hunt for a Sushi Chef extraordinaire to join our team and make every meal a masterpiece. Why Choose Norigami? **Flexible Scheduling:** We value your work-life balance, so you can pursue your passion while enjoying time for yourself. **Competitive Pay + Tips:** Your talent deserves to be rewarded, and our generous tips will recognize your artistry. **Medical, Dental, & Vision Insurance:** We've got your health covered, ensuring peace of mind for you and your loved ones. **401(k) Eligibility:** Secure your future with our retirement savings plan, helping you build financial stability. **Sick Paid Time Off (PTO):** Your well-being matters to us; take time to recover when needed, no questions asked. What We Expect: **Sushi Mastery (2+ years):** Show us your skills in crafting a variety of sushi styles, including temaki, nigiri, and sashimi. **Omakase Expertise:** Bring to life the philosophy of Edomae sushi, tantalizing taste buds with creative, authentic dishes. **Tech-Savvy:** Navigate Square POS and OpenTable effortlessly, ensuring smooth guest interactions and reservations. **Guest Relations Pro:** Make every guest feel welcomed and valued, enhancing their dining experience. **Cool Under Pressure:** Thrive in a fast-paced environment, delivering top-notch sushi creations on time. **Versatile Team Player:** Embrace diversity by assisting with front-of-house, sushi chef, and porter duties as needed. **Hygiene Champion:** Maintain the highest standards of cleanliness and hygiene in all cooking areas. **Physical Agility:** Reach new heights (40"-45" to the countertop) to conquer every culinary challenge. Ready to Craft Sushi Magic? If you're a sushi virtuoso who seeks culinary excellence and wants to contribute to an unforgettable dining experience, we want to hear from you! Norigami is more than a restaurant; it's a place where talent meets tradition, and creativity knows no bounds. Join us, and let's create sushi artistry together! **Apply Now** and embark on a journey that celebrates the art of sushi at Norigami. Your culinary dreams await!

About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.50-$20.00 USD hourly

Sous Chef The Sous Chef will have a passion for cooking, as well as lead the culinary team to ensure that the kitchen runs effectively. The Sous Chef is responsible for helping the Executive Chef to control all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. Additionally the Sous Chef is responsible for providing supportive leadership to the Executive Chef and Team Members throughout their daily operations. Core Objectives of the Role (this list is not all inclusive) : General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Chef in all aspects of the day to day operations Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team Strong attention to detail in all aspects of the business and day to day Culinary operations Completion of any other duties as assigned by the Executive Chef Qualifications: Degree in Culinary or a related field preferred At least 3 years of experience in restaurants with at least 1 of those years having worked as a Sous Chef in a fine dining establishment Professional appearance Able to lift/move up to 50 pounds Able to work in a standing position for extended period of time Available to work a minimum of 45 hours per week, with flexibility for mornings, evenings, weekdays, weekends, and holidays as needed. Must be Servsafe Certified Must be proficient in Food and Alcohol Safety

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job DescriptionLocation: Crumps Landing Homosassa, FL Hours: FridaySunday, 12 PM 8 PM (approx. 30 hours/week to start, growth potential) Crumps Landing, a high-volume waterfront tiki restaurant on the Homosassa River, is launching an exciting new sushi program and were looking for an experienced Sushi Chef to lead the way. This is a unique opportunity to have a direct role in shaping and evolving the sushi program at one of Floridas busiest waterfront destinations. The right candidate will bring creativity, professionalism, and passion for authentic sushi preparation while thriving in a fast-paced, fun, and team-oriented environment. Responsibilities Lead the development and execution of our sushi program. Create and refine sushi rolls, nigiri, sashimi, and specialty items. Oversee proper selection, handling, and cutting of fresh fish and seafood. Ensure consistency, quality, and presentation standards for all sushi dishes. Maintain a clean, organized, and food-safe sushi station. Collaborate with management to evolve the menu based on trends and guest feedback. Train and mentor additional staff as the program grows. Requirements Minimum 2+ years professional sushi-making experience. Skilled in fish cutting, sushi rice preparation, and creative plating. Strong knowledge of food safety and handling, especially raw fish. Weekend availability is a must (FridaySunday program). Ability to work in a high-volume environment with precision and speed. Positive attitude, team player, and strong communication skills. What We Offer Approx. 30 hours per week to start, with potential to expand as the program grows. Competitive pay based on experience. Creative freedom in recipe development and menu innovation. Opportunity to establish yourself as the face of Crumps Landings sushi program. Fun, supportive work environment on the beautiful Homosassa River.

Job Description A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW. CAREER DEVELOPMENT. We reward our associates' outstanding work and assist with career development to help fulfill their dreams! Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Buena Vista is looking for a Sous Chef to join their team! The Sous Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Sous Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience - enlivening the senses! Join our team today! ESSENTIAL JOB FUNCTIONS: Servant Leadership directs all aspects of decision making Hands-on cooking a variety of shifts Manages food costs, up holds menu standards and controls inventory Schedules back of the house and front of the house Sous Chef manage cooks, utility, dining room supervisor and servers Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event Sous Chef manage daily staff duties and cleaning via job cards (daily duties list) Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for Reviews and follows weekly menus and recipes and ensures proper food supply Reviews special diets to ensure that all residents are served correctly Serves food with attention to portion control while maintaining standard caloric controls Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed Ensures that all Culinary services are presented in an attractive, gracious and timely manner Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc. Ensures the proper use of equipment and supplies and upholds cleaning and safety standards Review direct report associate time punches for accuracy Process bi-weekly payroll for department staff members Participate in the recruitment and selection of staff personnel CORE COMPETENCIES: Servant Leadership Ability to inspire trust Coach Potential Credibility KNOWLEDGE, SKILLS, AND ABILITIES: Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts Able to manage revenue and expense budget Able to make independent decisions Must be able to communicate in a warm, friendly and caring manner Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA) Must be able to follow recipes and menus Must possess a passion to work with and around senior citizens Knowledge of customer service principles and practices Must be able to teach cooking procedures to cooks EDUCATION REQUIREMENTS: High School Graduate or equivalent SERV Safe Certification EXPERIENCE REQUIREMENTS: Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity. Strong leadership skills with a minimum of two (2) years' experience in supervising and management. PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: Able to stand or walk 75% of the day Able to concentrate with frequent interruptions Able to work under stress and in emergency situations Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping Able to talk and hear effectively in order to convey instructions and information to residents and team members Occasionally lift/carry up to 50 pounds

Join our Team! Great benefits and Disney Perks General Description The Sous Chef is responsible for leading the daily culinary activities within the restaurant. An individual in this position is expected to coach and manage the culinary team, helping them to achieve daily goals of safety, quality, productivity, efficiency and guest satisfaction. A Sous Chef must be certain that each menu item is prepared with the highest quality in mind. This individual ensures that recipes are followed and high culinary standards are upheld. A successful Sous Chef is able to effectively delegate responsibilities and maximize productivity, as well as build strong relationships with team members, vendors and guests. In addition, all Chefs must uphold and maintain safety standards at all times, ensuring compliance with local, state, and federal food safety, as well as occupational safety guidelines. In order to be successful, a Sous Chef must possess an advanced knowledge of culinary techniques, restaurant management, business leadership and food safety regulations. Work Duties Lead daily culinary functions within the restaurant Meet or exceed financial goals while achieving all food quality and customer satisfaction objectives Create and execute menus and menu items as necessary Work closely with vendors to ensure quality and appropriate cost of all ingredients Maintain high standards of cleanliness and safety within the kitchen Ensure the consistent high quality of all menu items Ensure food safety regulations and procedures are followed at all times Ensure special dietary and/or allergy needs are met when necessary Interview, select, train and develop talented culinary team members Provide continuous training and development to the culinary and restaurant team Ensure team members are scheduled appropriately Coach and counsel team members as necessary to ensure quality, consistency, and safety Recognize team members for high achievement Delegate responsibilities to culinary team members as appropriate Consistently communicate all necessary information to the culinary team Work closely with all other leaders and team members and display good teamwork Follow the Disney 5-Keys Basics, Service Basics and Company Guidelines at all times All other tasks as assigned NOTE: This Job Description is subject to change at any time

Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.50-$20.00 USD hourly

The Sous Chef will have a passion for cooking, as well as lead the culinary team to ensure that the kitchen runs effectively. The Sous Chef is responsible for helping the Executive Chef to control all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. Additionally the Sous Chef is responsible for providing supportive leadership to the Executive Chef and Team Members throughout their daily operations. Core Objectives of the Role (this list is not all inclusive) : General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Chef in all aspects of the day to day operations Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team Strong attention to detail in all aspects of the business and day to day Culinary operations Completion of any other duties as assigned by the Executive Chef Qualifications: Degree in Culinary or a related field preferred At least 3 years of experience in restaurants with at least 1 of those years having worked as a Sous Chef in a fine dining establishment Professional appearance Able to lift/move up to 50 pounds Able to work in a standing position for extended period of time Available to work a minimum of 45 hours per week, with flexibility for mornings, evenings, weekdays, weekends, and holidays as needed. Must be Servsafe Certified Must be proficient in Food and Alcohol Safety

***Now Hiring Sushi Apprentices for BENTO*** PERKS OF JOINING OUR TEAM: Competitive pay: $14-15/per hour ((PLUS TIPS $$$)) FREE meals Paid sick leave Flexible scheduling Learn new skills - fire it up on the wok or roll sushi like a pro Professional career development Growth opportunities (65% of our current managers started as team members!) Health, dental, & vision insurance Both full and part-time opportunities YOUR TASKS: Prepare sushi menu items to order and within specified time Comply with Bento's quality standards and national food safety standards Proper handling of kitchen equipment and appliances Clean and sanitize work areas during and after shifts Restock, log and discard product appropriately Assist fellow team members with tasks whenever able WHO WE ARE: BENTO serves creative and delicious pan-Asian cuisine in a fast and friendly environment. Since 2002, we've specialized in tasty sushi rolls, bowls, Bento boxes and boba teas. We have over 1000 exceptional team members -- are you the next to join the Bento fam? REQUIREMENTS: Must be 16 or older Previous sushi experience is NOT required Commitment to continuous learning and growth Able to remain calm and communicate effectively during stressful situations Able to hear, see and speak Maintain a clean and professional appearance Able to stand or walk up to eight hours at a time Able to lift a minimum of 50 lbs.

Hours: Friday-Sunday, 12 PM - 8 PM (approx. 30 hours/week to start, growth potential) Crumps Landing, a high-volume waterfront tiki restaurant on the Homosassa River, is launching an exciting new sushi program - and we're looking for an experienced Sushi Chef to lead the way. This is a unique opportunity to have a direct role in shaping and evolving the sushi program at one of Florida's busiest waterfront destinations. The right candidate will bring creativity, professionalism, and passion for authentic sushi preparation while thriving in a fast-paced, fun, and team-oriented environment. Responsibilities Lead the development and execution of our sushi program. Create and refine sushi rolls, nigiri, sashimi, and specialty items. Oversee proper selection, handling, and cutting of fresh fish and seafood. Ensure consistency, quality, and presentation standards for all sushi dishes. Maintain a clean, organized, and food-safe sushi station. Collaborate with management to evolve the menu based on trends and guest feedback. Train and mentor additional staff as the program grows. Requirements Minimum 2+ years professional sushi-making experience. Skilled in fish cutting, sushi rice preparation, and creative plating. Strong knowledge of food safety and handling, especially raw fish. Weekend availability is a must (Friday-Sunday program). Ability to work in a high-volume environment with precision and speed. Positive attitude, team player, and strong communication skills. What We Offer Approx. 30 hours per week to start, with potential to expand as the program grows. Competitive pay based on experience. Creative freedom in recipe development and menu innovation. Opportunity to establish yourself as the face of Crumps Landing's sushi program. Fun, supportive work environment on the beautiful Homosassa River. Compensation: $20.00 - $25.00 per hour Looking to immerse yourself in a vibrant, tropical atmosphere while working in a dynamic environment? Join our team at Crumps' Landing, where every day feels like a vacation! As a member of our staff, you'll be part of a lively team that crafts delicious cocktails, serves up mouthwatering cuisine, and creates unforgettable experiences for our guests. With opportunities for growth, flexible schedules, and a fun-loving work culture, Crumps' Landing is not just a job - it's a journey into paradise. Come aboard and be part of our family, where the sun always shines and the drinks are always flowing! Apply now and start your adventure with us.

Job Description A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW. CAREER DEVELOPMENT. We reward our associates' outstanding work and assist with career development to help fulfill their dreams! Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks! PICTURE YOURSELF… Watercrest Winter Park is looking for an Executive Chef to join their team! The Executive Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Executive Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience - enlivening the senses! Join our team today! ESSENTIAL JOB FUNCTIONS: Servant Leadership directs all aspects of decision making Manages food costs, upholds menu standards and controls inventory Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for Reviews and follows weekly menus and recipes and ensures proper food supply Reviews special diets to ensure that all residents are served correctly Serves food with attention to portion control while maintaining standard caloric controls Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed Ensures that all culinary services are presented in an attractive, gracious and timely manner Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc. Ensures the proper use of equipment and supplies and upholds cleaning and safety standards Review direct report associate time punches in ADP for accuracy Process bi-weekly payroll for department staff members Participate in the recruitment and selection of (all culinary associates) staff personnel Must be in company uniform and resident ready at all times KNOWLEDGE, SKILLS AND ABILITIES: Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts Able to manage revenue and expense budget Able to make independent decisions Must be able to communicate in a warm, friendly and caring manner Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA) Must be able to follow recipes and menus Must possess a passion to work with and around senior citizens Knowledge of customer service principles and practices EDUCATION REQUIREMENTS: High School Graduate or equivalent Bachelor Degree is preferred SERV Safe Certification EXPERIENCE REQUIREMENTS: Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity. Strong leadership skills with a minimum of two (2) years' experience in supervising and management PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: Able to stand or walk 75% of the day Able to concentrate with frequent interruptions Able to work under stress and in emergency situations Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping Able to talk and hear effectively in order to convey instructions and information to residents and team members Occasionally lift/carry up to 50 pounds OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT: Work in all areas of the community Subject to reactions from dust, disinfectants, and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions Use of personal protective equipment and supplies when needed to prevent burns, falls and infection Personal protective equipment includes infection control kit, rubber gloves, non-slip shoes, apron, hair net, chef's hat and coat, hot pads, short sleeves Subject to infectious diseases, substances and odors Follow Safety Policy & Procedures This position is exposed to very hot water, hot oven temperatures, sharp knives and utensils, and broken glass, slippery wet floors and other ordinary kitchen environmental risks