Executive chef jobs in Tuscaloosa, AL - 65 jobs

Job Description Johnny's in Homewood, AL is looking for one executive chef to join our 15 person strong team. We are located on 2902 18 Th Street South. Our ideal candidate is self-driven, motivated, and engaged. Executive Chef will be trained to open New concept for Johnnys Restaurant Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Ordering Minimum 5 years as Sous Chef/Executive others need not apply Food Handlers/Serv Safe required Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Brookdale University Park is a premier Continuing Care Retirement Community located in Homewood, AL! Come lead the dining experience and change the lives of those we serve everyday. Offering up to a $2500 sign-on bonus! Do you love the creativity of being a Chef but hate the late nights and hectic weekends? With thousands of recipes to choose from, and the ability to add your own, Brookdale is the place for you. Quality is what we pride ourselves on and listening to our residents in the development of our menus is key. If you are passionate about leading a team, have high expectations when it comes to sanitation and food safety and would enjoy making a positive impact on the lives of seniors then this is an opportunity you don't want to miss. Apply with us today to experience the uniqueness of senior living dining. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Associate's degree (A.A) or equivalent from two year college or technical school. Two to four years related experience and/or training; or equivalent combination of education and experience. Certifications, Licenses, and Other Special Requirements ServSafe Certified. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management and Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Effective customer service skills and the ability to lead and supervise a diverse group of people. Ability to coordinate the daily production of menus, recipes and food preparation. Capable of managing multiple job tasks including the preparation of several foods at the same time. Excellent cooking skills and an understanding of food preparation principles, ingredients and culinary terminology. Ability to modify and develop creative recipes and menus that are healthy and satisfying to the residents. Ability to understand and apply sanitation principles. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Oversees daily operations of the kitchen and ensures the highest quality food products. Directly supervises and trains kitchen personnel on all related culinary activities. Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control. Selects recipes, prepares and coordinates all meals. Coordinates prep for the following day's menu. Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality. Establishes presentation technique and quality standards. Plans, modifies and develops menus. Performs a pre-meal meeting with food servers to review detail of daily menu. Ensures an adequate number of culinary associates each shift and ensures absences are covered. Estimates food consumption and requisitions food purchases. Monitors and maintains inventory. Assists in the adherence to maintaining budget compliance for daily food costs. Assists in applying appropriate loss prevention procedures. Assists in hiring, training, scheduling, disciplining and terminating associates. Provides training for all kitchen staff. Assists in the coordination and execution of special events. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage and use of cleaning chemicals. Keeps waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Summary of Responsibilities: This role leads the daily culinary operations of The View under the guidance of the Restaurant Manager and Executive Chef. Chef de Cuisine's responsibilities include ensuring quality & timely food preparation, effective scheduling, cost management of food and labor, sanitation, training of staff, and assisting with menu creation and product selection. Note: The View is an upscale contemporary Italian restaurant on the Highlands College campus, where, primarily, our students dine in a training lab environment to equip them with pertinent life skills and etiquette. Additionally, the faculty, staff, HC evening students and special HC guests are patrons of The View. Specific Duties and Responsibilities: Assist with menu creation and product resourcing under the direction of the Executive Chef and Restaurant Manager. Understanding business needs and scheduling kitchen staff to meet these needs while adhering to budget parameters. Prepare quality food for menu and business demand. Ensure immaculate sanitation and proper handling of food in compliance with Health Code and other government regulation. Above Health Code standards, ensure The View kitchen is always ready for VIP tours through impeccable cleanliness, organization, and maintenance. Ensure cuisine exceeds the expectations of all patrons. Lead the procurement, purchasing, and inventory of all kitchen products for best quality at a great value. Assist with the hiring of kitchen staff in alignment with Highlands College. Responsible for ensuring all kitchen staff are trained thoroughly to fulfill The View promise or mission statement. Creates a positive, helpful learning lab for employees and students to assist them in practical life lessons and Character development. Ensure compliance with sanitation and safety regulations. Other Duties: Participate in ministry at Church of the Highlands and Highlands College by leading small groups. Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Leadership Requirements: Provide leadership to kitchen staff and students, specifically with culinary skills, food preparation, time management, sanitation, hospitality, etc. Ability to work and lead a team and Highland College students in a “learning lab environment". Lead and develop teams to effectively reach set goals. Influences others using rational arguments. Identifies basis for compromise and reaches an agreement. Conveys accurate information effectively using the most appropriate methods to reflect the needs of the audience and ensure mutual understanding. Sets clear and challenging objectives, inspiring and encouraging high performance in teams and individuals. Reviews progress achieved, publicly and privately recognizing achievement. Anticipates the possible demands and outcomes of a particular task or situation - plans and prioritizes appropriately. Qualifications Personal Characteristics: Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Positive, fun, and life-giving attitude. Demonstrate a genuine interest in supporting others, coaching, and training in order to improve performance. Encourages the contribution of others and takes their views into account. Highly focused, self-starter with an elevated level of energy and positive outlook. Work well under pressure and rapid change. Essential Traits: Highly focused, self-starter with an elevated level of energy and positive outlook. High-capacity, multi-tasking individual who is comfortable working independently without constant supervision. Ability to work well with and lead others, cultivate a team-building atmosphere. Ability to troubleshoot and solve problems quickly. Ability to maintain a high level of organization and manage multiple tasks and responsibilities simultaneously. Knowledge of various cooking methods and procedures. Hand-eye coordination. Creativity. Time-management. Ability to communicate effectively to “high profile” customers. Knowledge: Deep understanding of culinary, cuisine, menu development, food preparation, sanitation, leadership, communications, and product procurement. Education: Medium. Physical Demands: Moderate exposure to physical risk. Good physical condition is required. Ability to drive between campuses. Ability to lift 50lbs without assistance. Ability to work safely with kitchen equipment, knives, and utensils. Ability to work in higher temperature areas such as ovens and stoves. The physical activity of this job includes standing for long periods of time, stooping, and occasional kneeling.

Executive Chef at City Club Birmingham | Birmingham, AL | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Role Overview Calling all passionate, food-focused culinary experts! We have an exhilarating opportunity waiting for you in Campus Dining. We are seeking a Catering Executive Chef to lead our Catering kitchen and take our Catering experience to new heights! Sodexo is seeking an engaged and innovative Catering Executive Chef 2 for The University of Alabama Birmingham (UAB) located in Birmingham, Al. UAB is an urban college campus that cares about its students, faculty, and community. UAB is an internationally renowned and the first Health Promoting University in the United States. Our campus dining program includes multiple retail outlets, high-end catering, and residential dining. UAB has an ambitious client with incredible vision, engagement, innovation, and creativity. Reporting to the Campus Executive Chef, The Executive Chef 2 will be involved in all culinary aspects of the catering operation. The ideal candidate will be an energetic, polished culinary professional with fine dining experience. Our Executive Chef 2 will manage menu planning, ordering, inventory and follow recipe adherence to maintain culinary standards and manage food safety. The ability to flex throughout the day between hands-on cooking and mentoring frontline team members' sense of ownership in the business and developing their skills to create a talent pipeline will be a primary responsibility for this leader. Our successful leader will implement sustainability practices and work with clients to create customized menus. Seeking candidates with a proven track record for developing, leading, and engaging culinary teams Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives*RELOCATION ASSISTANCE AVAILABLE*What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting ensure Sodexo Culinary standards including recipe compliance and food quality are implementedhave the ability and willingness to develop and motivate team members to embrace culinary innovations ensure food safety, sanitation and workplace safety standard compliancehave working knowledge of automated food inventory, ordering, production and management systems What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trendsexcellent leadership and communication skills with the ability to maintain the highest of culinary standardsstrong coaching and employee development skillshave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Starting at $68,000-$75,000! *Fantastic Opportunity* *100% Scratch Kitchen* Kitchen Manager Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

Baumhower's Victory Grille - Chef - $55k to $70k + Bonus!! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $55k - $70k plus BONUS!!! Did we also mention the chance to earn a 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance - Managed 401K plan with matching and wealth management guidance - Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $55,000.00 - $70,000.00 per year Work Location: In person Salary Description $55k to $70k + Bonus!!

Baumhower's Victory Grille - Chef - $55k to $70k + Bonus!! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $55k - $70k plus BONUS!!! Did we also mention the chance to earn a 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance - Managed 401K plan with matching and wealth management guidance - Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $55,000.00 - $70,000.00 per year Work Location: In person Salary Description $55k to $70k + Bonus!!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Food Safety & Kitchen Supervisor is responsible for adhering to and maintaining all health and sanitation standards daily, ensure proper food handling procedures are checked and enforced, and conduct and submit daily written inspections. This role pays an hourly rate of $23.00-$28.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 17, 2026. About the Venue The University Club at Alabama exists to support its Members in living their best lives-on and off campus. Whether we're providing pregame dining for Crimson Tide fans, offering meeting space for a university department event, or hosting a milestone celebration for a Member, our club is deeply integrated with the heartbeat of campus life and the Tuscaloosa community. Responsibilities Training and supervision of all kitchen staff with regards to maintaining a clean kitchen and following all health department guidelines. Maintain excellent attendance and be available to work events as scheduled per business need. Responsible for coordinating and supervising the work of kitchen staff, particularly regarding food safety and sanitation. Conducts regular written inspections of all locations to ensure cleanliness and maintenance meet company standards. Corrects any issues found immediately. Participates in monthly inspections with the University. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for product receiving and putting products in proper locations. Maintain and manage sanitation and organizational systems of all warehouse storage areas. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Assists with monthly inventory. Prepare hot and cold foods following company recipes and portioning requirements. Responsible for reporting any maintenance required for kitchen equipment. Supervise proper labeling, dating and stocking of supplies. Oversee and ensure that appropriate stocking levels are met for each event; rotate and maintain the integrity of the product. Perform routine maintenance; responsible for equipment cleaning and maintenance: portable equipment, carts, floors, refrigeration. Conduct daily walk throughs of the storage areas at the beginning of the day to ensure all areas are clean, as well as before leaving for the day. Oversee daily operation as either opening or closing manager on duty. Oversee and schedule housekeeping employees. Ensure all areas of the kitchen, dining areas, bathrooms, and outside areas are clean, sanitary, and presentable. Qualifications Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. 2-3 years of experience with food safety and kitchen supervision. Minimum of 1 year experience working in a supervisory capacity in a kitchen required. SERV Safe or equivalent Manager Certificate. Ability to supervise kitchen staff. Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to work well in a team-oriented, fast-paced, event-driven environment. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class. SUMMARY Responsible for all management of Pelham Civic Complex (“Building”) food services, food quality, guest service standards, and sanitation standards in all F&B areas including but not limited to; all Kitchens, Concessions, VIP Suites, Party Decks, Conference Center, Premium Bars, Kiosks and Artist, Crew or Team Catering. Coordinates hiring, scheduling and directs training of all food service employees in food preparation and other activities as needed. The Chef is responsible for ordering, receiving, storage, inventory of all foods and ensuring proper preparation of all foods, and food related regulations, quality standards and adheres with all VenuWorks sanitation standards ensuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. The Chef must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on event requirements and this position requires event presence and support. ESSENTIAL RESPONSIBILITIES include the following. 1. Plan and direct all functions of kitchen administration, food production planning, menu developing and pricing of all F&B guest services, concessions, premium bars, event party decks, lounges, related F&B service areas, and culinary departments, to ensure F&B Dept. meets the daily needs of the venue operations and budgetary goals related to food preparations and provided services. 2. Ensure consistent presentation and best quality of all food and beverage products and services throughout the venue, and other related areas for all events at all times daily. 3. Assist in establishing and achieving predetermined food service profit objectives and desired standards of quality food, cleanliness, and timing. 4. Implement effective controls of food cost and labor costs. 5. Responsible for quality of food products, food handling, kitchen team building, training of all food positions and maintaining professional work procedures. 6. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing the best in quality foods, while being readily available & approachable for all team members. 7. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery planning. Always extend professionalism and courtesy to guests. 8. Create, establish, and plan menus including all catering, banquet, concessions, VIP and backstage catering areas. 9. Implement training programs and recipe cards for all foods prepared in the facility including item ingredients, target product costs and preparation methods to include Hazard Analysis Critical Control Point (HAACP) and proper sanitation guidelines. 10. Maintain professional vendor relationships with-in local community, assure timely delivery and maintain inventory of all food needs of the facilities; maximize product availability, minimize waste to control food costs while achieving and improving upon budgeting guidelines. 11. Plan kitchen team schedules and supervision of all kitchen employees to maximize productivity while minimizing labor costs to achieve and improve upon budgeted guidelines. 12. Carry out supervisory responsibilities in accordance with the VenuWorks policies and applicable laws; interview, hire, train and supervise employees including non-profit groups; assign and direct work and work locations; address complaints and resolve problems. 13. Work with sales and event planners on customization of menus and culinary experiences for all events, conferences and meetings to ensure sales goals are obtained. OTHER DUTIES 1. Orders and ensures preparation of all food for all areas to specifications before and during all events: Estimate kitchen staffing and product requirements meet or exceed expectations. 2. Properly manages food, supplies and labor line accounts in accordance with budgetary requirements. 3. Ensures proper food temperatures are maintained, food is stored correctly, labeled and dated in all food service and storage areas. 4. Ensures freshness and quality of all menu items for all areas. Packages all products to proper specifications. Performs opening, closing and side work duties as needed or instructed and according to proper guidelines. Makes sure all food areas are maintained, stocked, inventoried, set-up, prepped and ready for each event according to service times and clients' expectations. 5. Keeps all catering, kitchen and concessions food service equipment in safe working order, clean, organized, sanitized and sufficiently stocked. 6. Follows and upholds all health codes and sanitation regulations in accordance with local, state and company requirements. 7. Use waste control guidelines and record all waste on spoilage sheets. 8. Work closely with the venue leadership team to deliver overall food quality and service standards to all events. 9. Directly reports to Executive Director of the Building. 10. The Cook and the Sous-Chef directly report to the Chef. 11. Actively maintains community involvement in local and charitable organizations. 12. Performs other duties as assigned. SUPERVISORY RESPONSIBILITIES Responsible for the overall direction, coordination, and evaluation of the kitchen in accordance with the organization's policies and applicable laws. Carries out supervisory responsibilities in accordance with VenuWorks policies and applicable laws. Responsibilities include interviewing, hiring, training and supervising employees; assigning and directing work and work locations; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems. Ensures all food preparation and presentation standards are met in accordance with proper procedure and safety measures. Provides an exciting and energetic atmosphere, leading the culinary team by example daily and during event service. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Qualified applicants must be available to work nights and weekends, and occasionally holidays. 1. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. 2. Integrity and Trust: Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn't misrepresent him/herself and is highly respectful of others. 3. Communication: Consistently exhibits courteous, respectful, non-defensive and appropriate communications. Presents information in a concise and understandable format. 4. Teamwork: Works cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution. 5. Ability to organize workflow and meet established deadlines. EDUCATION and/or EXPERIENCE 1. Culinary Degree preferred but not mandatory, or 3 years facility or culinary management experience in a similar high volume facility food service operation with similar duties and responsibilities. 2. Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards. 3. Knowledge of supervisory principles and practices. CERTIFICATES, LICENSES, REGISTRATIONS 1. Applicants must possess a current, valid driver's license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes.2. Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management. 3. ServSafe certified through the National Restaurant Association or ability to become certified within the first six months of employment. LANGUAGE SKILLS 1. Ability to communicate effectively orally and electronically. 2. Ability to read and comprehend instructions, correspondence, and memos. 3. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations. 4. Ability to write reports, business correspondence, and procedure manuals. 5. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. 6. Ability to speak and understand English. MATHEMATICAL SKILLS 1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. 2. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage. 3. Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry. 4. Strong experience with inventory control procedures and good overall skills in working with numbers. REASONING ABILITY/COGNITIVE SKILLS (includes but not limited to following) Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to remember previously learned material such as specifics, criteria, techniques, principles, and procedures ; ability to grasp and interpret the meaning of material; ability to use learned material in new and concrete situations; ability to break down material into its component parts so that its organizational structure can be understood; ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment; ability to put parts together to form a new whole or proposed set of operations; ability to relate ideas and formulate hypotheses; ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards; ability to appraise judgments involved in the selection of a course of action; ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice. 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 position. 1. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear. 2. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel. 3. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. 4. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. 5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 1. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock. 2. The noise level in the work environment is usually moderate. CONCLUSION The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of any employee under his/her supervision. I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.

Rare and Well Done Every TimeWhat makes an evening at Perry's so incredible? You do. What you can expect from working at Perry's: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $55,000.00 - $70,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Employee discount Flexible schedule Flexible spending account Health insurance Life insurance Paid time off Vision insurance Physical Setting: Fine dining restaurant Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekend availability Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) Job Type: Full-time

Job DescriptionBenefits: Career Path to Ownership Great Environment FREE Delicious Meals Base Pay of $xx-$xx plus High-Paying Tip Pool Flexible schedule We get it - you want a flexible job you're excited about, co-workers you enjoy, and work you can be proud of. You can find that at Taziki's. Experience is great, but not required - we can teach you everything you need! What Your Teammates Say: "I enjoyed working at Taziki's. I was friends with all of my co-workers, so it felt like a family! I had good pay and great hours! I enjoyed learning how to do a lot of things in the kitchen!" "It has been by far my favorite job. I love the brand and what Taziki's stands for. The food is all fresh every day, everything is made that morning." Your Role: Positions can include these stations: Prep, Salad, Grill, Roll-Up, and Expo. Preparing fresh food items daily and accurately Setting up and stocking stations with all necessary supplies Menu and product knowledge Managing orders efficiently Preparing catering orders Proper food handling and storage of food products Maintaining proper hygiene, uniform, and appearance Maintaining health department standards throughout each shift Cleaning and maintaining kitchen, dish, and prep areas Performing shift side work, including opening and closing duties Completing all course certifications for kitchen team members in our training platform The Ideal Team Member: Experience preferred but not required - we will train you! Proper knife skills Ability to operate all necessary kitchen equipment Good communication skills Ability to work in a fast-paced environment Ability to work independently and collaborate with the team as necessary Strong work ethic with passion and urgency Dependable and reliable Work flexible schedule Professional attitude and respect for coworkers, establishment, and the brand All Employees Must: Understand and abide by all company standards and policies (provided in your handbook) Obtain a food handler's card shortly after beginning employment Your Working Conditions / Hours: Hours will vary by store. You'll work in a typical restaurant kitchen environment, which includes but is not limited to using equipment such as a flattop and char grill, oven, slicer, mixer, and food processor. Your Physical Requirements: (With or without a reasonable accommodation) Prolonged standing Bending Stooping Twisting Lifting/carrying up to 30 pounds Cooking Se Habla Espaol! Taziki's is an equal opportunity employer.

Job DescriptionA sous chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. Sous Chef Duties and Responsibilities Sous Chef are responsible for preparing food for service and helping to make sure the kitchen stays clean, tidy, and operational. The lead line cook's duties usually involve: Preparing Food One of the main tasks given to a lead line cook is helping with the preparation of food for cooking or serving. This may include washing and peeling fruits and vegetables, marinating meat, or preparing sauces. While some kitchens employ prep chefs for this, Sous Chef are often involved with this work. Follow Orders from Supervisors Sous Chefs are tasked with various duties as they come in, which are assigned by either the head chef or the supervisor. Line cooks are responsible for whatever station they're assigned to, but may also be given other duties during busier periods. Stock Work Stations Ensuring that each station is stocked with the necessary equipment is generally tasked to the sous chef. They also check that work stations are clean and meet sanitary regulations at all times. Check Inventory Stocks A sous chef prepares ingredients and supplies each day, which includes checking inventories and the quality of the supplies received. They also ensure that dates and temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality. Comply with Regulations Health and safety regulations are of paramount importance in a professional kitchen. It's the sous chef's responsibility to ensure that these regulations and standards are met at all times, and that the kitchen remains hygienic.

At Valor, we are passionate Hotelitarians-driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you're someone who notices the little things and strives to make a lasting impact, you'll thrive here. Please visit ******************************* to learn more about our existing hotels, other exciting job opportunities and our company. POSITION PROFILE Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL RESPONSIBILTIES Staff and operations management: Supervise, train, and evaluate kitchen staff; ensure fair and consistent administration of policies; manage schedules and staffing levels. Food and quality control: Monitor food preparation, cooking, plating, and presentation; ensure all dishes meet quality standards; inspect food for taste, temperature, and visual appeal. Inventory and cost control: Manage and monitor food inventory; ensure proper storage and handling to minimize waste and control costs. Health and safety: Enforce strict adherence to health, safety, and sanitation regulations to maintain a clean and hygienic environment. Menu and events: Assist the executive chef with menu development and implementation; coordinate culinary offerings for special events, banquets, and catering. Communication and collaboration: Communicate with the front-of-house staff to ensure efficient service; work with suppliers and vendors; collaborate with the executive chef on goals and improvements. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Culinary expertise: Strong cooking and food preparation skills. Leadership and management: Proven ability to lead, motivate, and manage a team. Organizational skills: Strong organizational and problem-solving skills, especially under pressure. Communication skills: Excellent interpersonal and communication skills. Physical stamina: Ability to stand for long periods, work in hot and noisy environments, and lift up to 50 pounds. Experience and education: Typically requires a culinary degree or equivalent kitchen experience, with progressive supervisory experience often being a key requirement. PHYSICAL DEMANDS Standing and walking for extended periods Bending, stooping, kneeling, and twisting Repetitive motions and heavy lifting (up to 50 lbs) Working in hot, humid, and noisy conditions BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO 401k with employer match Food and Beverage Discounts Tuition Reimbursement If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love for Birmingham, this could be the perfect home for you! Are you passionate and creative with a desire to grow? Let's talk!

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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.

Baumhower's Victory Grille - Chef - $55k to $70k + Bonus!! Baumhower's Victory Grille is a part of the Aloha Hospitality International restaurant group. Aloha Hospitality is an Alabama based company whose team recently celebrated their 40th anniversary. The Aloha Group includes award winning restaurants including Baumhower's Victory Grille, Dauphin's, Las Floriditas and Wingfingers restaurant chains. We care about our teams and are looking for dishwashers that understand how to create a positive restaurant culture and will help us grow. We have strong training with ongoing development programs Internal advancement opportunities We are a high-volume restaurant with menus that offer classic signature selections and chef specials WE NEED YOU TO HELP US GROW AND PROSPER! Baumhower's offers: Our priority is to pay above market standards Paid vacation for eligible team members after 1 year up to 4 weeks per year Large management and team member referral bonuses (Have a buddy in the business that's looking to move up? Bring your buddy and get a periodic bonus!) Contest incentives including cruises Meal and retail discounts Health insurance and a managed 401K plan with employer matching New restaurant openings Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Job Type: Part-time Shifts: Day shift Evening shift Morning shift Night shift Work Location: In person Salary Description Up to $18/hour!

As a Kitchen Supervisor , you will prepare high-quality meals in accordance with standardized recipes and presentation guidelines. You'll work closely with the culinary team to ensure timely, safe, and delicious food service for guests. This role requires attention to detail, efficiency, and a passion for hospitality in a fast-paced kitchen environment. Key Responsibilities • Maintain and strictly abide by state sanitation/health regulations and hotel requirements. • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. • Meet with the Executive Chef/ Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Ensure that opening shift completes startup of kitchen line and designated prep work according to department procedures. • Complete opening duties: o Set up work station with required mis en place, tools, equipment and supplies according to standards. o Inspect the cleanliness and working conditions of all tools, equipment and supplies. o Ensure everything complies with standards. o Check production schedule and pars with each station or every cook. o Establish priority items for the day. o Inform the Executive Chef or Sous Chef of any supplies that need to be requisitioned for the days tasks. o Transport supplied from the storeroom and stock in designated areas. o Fabricate meat, fish and fowl for menu items when needed. • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. • Start prep work on items needed for the particular menu of the day. • Prepare all menu items following recipes and yield guides, according to department standards. • Inform the Executive Chef/ Sous Chef of any shortages before items run out. • Monitor performance of assigned staff and ensure all procedures are completed to the departmental standards; rectify deficiencies with respective personnel. • Be aware of all guest counts and count all food amounts. • Communicate any assistance needed during busy periods to the Executive Chef/ Sous Chef to optimize service to guest. • Inform Executive Chef/ Sous Chef of any items that can be used in daily specials or elsewhere. • Maintain production charts according to department standards. • Maintain proper storage procedures as specified by the Health Department and hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean up a more efficient process. • Breakdown work station and complete closing duties according to departmental standards: o Return all food items to the proper storage areas. o Rotate all returned products. o Wrap, cover, label and date all items being put away. o Straighten up and organize all storage areas. o Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. o Return all unused and clean utensils/equipment to specified locations. o Ice down hot items from the steam table so they cool quickly. o Turn off all equipment not needed for the next shift. o Make sure all seafood is iced down and meats are stored on clean pans. o Check on every stations closing procedure before leaving. • Review status of work and follow-up actions with the Executive Chef/Sous-Chef before leaving. • Successfully complete the training certification process. SECONDARY FUNCTIONS • Assist with inventories as scheduled. • Follow maintenance program and cleaning schedule. • Perform duties in other areas of the kitchen as assigned. • Work at off premise functions. • Attend designated meetings. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: • Ability to perform job functions with attention to detail, speed and accuracy. • Ability to prioritize, organize, delegate work and follow through. • Ability to be a clear thinker, remain calm and resolve problems using good judgment. • Ability to work well under pressure of meeting production schedules and timeliness for guest food orders. • Ability to maintain good coordination. • Ability to transport cases of received goods to work station; pots and pans of food from storage/prep areas to the serving line. • Ability to work a five+ hour shift in hot, noisy and sometimes close conditions. • Ability to work with all products and food ingredients involved. • Ability to use all senses to ensure quality standards are met. • Ability to differentiate dates. • Ability to operate, clean and maintain all equipment required in the job functions. • Ability to comprehend and follow recipes. • Ability to perform job functions with minimal supervision. • Ability to work cohesively with co-workers as part of a team. • Must have own tools. • Artistic talent. • Good culinary knowledge of cooking basics. • Ability to create specials or special recipes 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; walk; and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 50 pounds. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. QUALIFICATION STANDARDS: Essential: • Ability to work and know all stations on the line. • Ability to communicate in English with guests, coworkers and management to their understanding. • Ability to compute basic mathematical calculations. • Ability to provide legible communication. • Ability to organize the department in the absence of management. Desirable: • Three years experience as a cook at a hotel or restaurant. • High school diploma or equivalent vocational training certificate. • Certification of culinary training or apprenticeship. • Supervisory experience • Ability to take initiative in opportunity situations. Education & Experience Hotel experience is always a plus! Applicants should have: A combination of education and experience What You'll Need to Succeed Eligible to work in the United States Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs. Ability to sit, stand, bend, kneel, and lift as required-with or without reasonable accommodations Availability to work a flexible schedule, including evenings, weekends, and holidays if needed A warm, professional demeanor that reflects HVMG's Culture of Excellence by showing a warm smile, friendly personality, and positive attitude. This position may require a varied schedule, including evenings, nights, weekends, and holidays. Please share your scheduling needs. Why Our Associates Love HVMG Career growth opportunities across our nationwide portfolio Flexible scheduling Access up to 40% of your earned wages before payday with PayActive Paid Time Off (PTO) and Paid Holidays Full healthcare benefits: medical, dental, and vision 401(k) with guaranteed 4% match and no vesting period Exclusive hotel and food & beverage discounts About HVMG Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey, "This is the best management company I've ever worked for. They walk the talk from the corporate office to the field." We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Employment Type: Full-Time, Onsite Segment: Education The Role at a glance: We are looking to add an experienced, motivated Unit Chef to our higher education team in Fairfield, AL. As a Unit chef, you will have the opportunity to supervise and participate in the preparation of meals for various locations as assigned. What you'll be doing: Planning, organizing, and supervising culinary operations of retail and catering services. Planning menus based on various factors, such as market trends, customer preferences, and nutritional considerations. Conferring with district managers or other departments regarding daily aspects of dining service. Directing and coordinating the work of kitchen staff. Other tasks as assigned. What we're looking for: Must-haves: Certification by a recognized culinary institution or an equivalent combination of education and experience. Ability to travel up to 75% of the time. At least three years' experience in culinary management. Strong leadership and communication skills. Nice-to-haves: At least one years' experience in a similar role. Where you'll be working: Miles College Compensation $18 per hour Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Elior Collegiate: Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Summary of Responsibilities: The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus dining vision that supports the mission of the College, delivers an exceptional dining experience, and steward resources with excellence. The Executive Chef oversees menu development, culinary standards, financial performance, team leadership, compliance, and innovation across all dining locations. As a senior culinary leader, this position partners cross-functionally to support campus life, events, student experience, and future growth initiatives, while cultivating a missioncentered, high-performing culinary culture. Specific Duties and Responsibilities: 1. Culinary Vision and Innovation Menu Development: Conceptualize, develop, and implement seasonal and long-term menus that align with current and future Highlands College dining concepts, balancing quality, creativity, nutrition, variety, and speed of service to enhance the overall diner experience. Recipe & Specification Management: Develop, document, and maintain comprehensive standardized recipes, food purchasing specifications, and preparation techniques to ensure consistency, scalability, and excellence across all areas. Quality Control: Establish, communicate, and enforce standards for food preparation, presentation, portion control, nutrition, allergen awareness, and dietary accommodations, ensuring the dining experience consistently meets or exceeds expectations. 2. Operations and Financial Management Budgeting and Cost Control: Develop, manage, and monitor departmental budgets, food costs, and labor expenses to meet approved financial targets, industry benchmarks, and stewardship expectations. Procurement and Inventory: Oversee sourcing, purchasing, inventory management, and vendor partnerships to ensure quality, reliability, sustainability, and cost-effectiveness while aligning with institutional values. Operational Excellence: Develop, implement, and continuously improve Standard Operating Procedures (SOPs) to uphold exceptional cleanliness, food safety, operational efficiency, and waste reduction across all culinary operations. 3. Leadership and Staff Development Culture Building: Instill a “mission in the middle” Culinary culture by leading by faith fostering a positive, collaborative, and creative work environment that promotes professional growth and job enrichment. Team Supervision: Directly manage and mentor Culinary Team in all areas of Highlands College campus. Training and Development: Design, implement, and evaluate comprehensive training programs for all culinary personnel, focusing on cooking techniques, productivity, creativity, consistency, standards, and growth of culinary knowledge. 4. Compliance and Safety Health and Safety: Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, ServSafe, and internal Highlands College standards. Audits: Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location. 5. Cross-Functional Collaboration Collaborate closely with cross-functional partners including Operations, Advancement, Enrollment, Student Life, Events, Facilities, Finance, and others on initiatives that support the mission, growth, and campus experience of the College. Monitor student, guest, and stakeholder feedback, along with industry trends and best practices, to continuously refine menus, service models, and the overall dining experience. Other Duties Assist with the research and concepting of additional restaurant concepts that meet the demand needs of Highlands College. Participate in ministry at Church of the Highlands and Highlands College by leading small groups. Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle. Personal Characteristics Demonstrates a genuine interest in supporting others, coaching, and training to improve performance. Gives clear direction while balancing collaborative input Highly focused, self-started with an elevated level of energy and positive outlook. Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change. Abilities & Skills Ability to speak comfortably in public and to diverse audiences Ability to build meaningful relationships with key partners Master of knife handling, food preparation, and culinary techniques Menu design and concepting Team building and development Highly refined palate and sensory evaluation skills. Education Minimum of a 2 year associate degree in culinary arts or equivalent required 4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college Certified Executive Chef certification preferred. Experience Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise). Extent of Public Contact: High Physical Demands: Abilty to work while standing continuously in kitchen environment Ability to drive between campuses Ability to lift 50 lbs without assistance Direct Reports: This position serves as the senior culinary leader and direct or indirect supervisor for roles including Dishwasher, Cook, Sous Chef, Pastry Chef, Executive Sous Chef, and other culinary personnel.