Executive chef jobs in Washington

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

Full-time Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $85,000.00-$95,000.00 Per Year

The Executive Chef is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Executive Chef will work closely with General Manager to ensure efficient operation and the satisfaction of guests. About Us Solette Seattle is a rooftop oasis atop Level South Lake Union, continuing the Solette story with a focus on creative cocktails, live music, and innovative cuisine for a community of tastemakers. Join us to bring lifestyle-driven hospitality to new heights with a dedicated, collaborative team in a vibrant, city-facing setting. Perks & Benefits: When you feel good, you do good. At Onni we put your health at the forefront and give you the choice to select a benefits package that best represents you. From no cost to $18, $44, or $112 per pay our PPO, HSA, and HMO have you covered. In addition, we offer: 3 weeks PTO Annual education allowance of up to $1,000 Referral program Residential housing discount after 1 year of continuous employment What Will You Do? Design creative and seasonal menus that align with restaurant goals and customer preferences. Ensure all menu items meet the highest culinary standards. Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget What You Bring: Minimum 3 years of experience as an Executive Chef or Chef de Cuisine Minimum 5 years of experience in a quality driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team oriented and positive attitude Ability to sit and stand for prolonged periods of time Lift and carry up to 50 pounds Ability to work flexible hours, including evenings, weekends and holidays Proficiency in a second language a plus Salary Range: $90,000 to $110,000 About The Company: Onni For over half a century, Onni has been building communities for people to live, work, and play. Our success reflects our commitment to our employees and partners, and our dedication to quality construction, innovation, sustainability, and customer satisfaction. Our expertise expands across North America, with offices in Vancouver, Toronto, Los Angeles, Seattle, Phoenix, and Chicago. How To Apply: Please apply through the link on the job posting and attach your resume and any other required documents. We thank all applicants for your interest in the Onni Group. Note that only those applicants under consideration will be contacted.

Full-time Description SixSeven Restaurant & Lounge is looking for a talented and service oriented individual to assist in leading our Culinary team as a Sous Chef! The shimmering city is behind you. Beautiful Elliott Bay is right at your feet. The Edgewater Hotel is Seattle's only luxury waterfront hotel, with dramatic views of Elliott Bay, the Olympic Mountains and the downtown skyline, and a location right on Pier 67 at the city's dynamic doorstep. The Edgewater Hotel has been recognized in many prestigious industry publications and has been honored by some of the most elite hospitality and travel industry associations. The Sous Chef will be responsible for but not limited to: Ability to operate in a full service establishment. Familiar with all aspects of cooking, light butchering, light desert, Banquets, and Ala Carte. Knowledge of food inventory, ordering, costing. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize and organize. Ability to work cohesively with co-workers as part of a team. Must understand guest's service needs. Ability to ascertain departmental training needs and provide such training. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Must be open to a variable schedule and length of shifts. The ideal candidate possesses: Excellent reading, writing & oral proficiency of the English language. Successful track record leading a diverse team. Strength to hold staff accountable for day-to-day actions. Previous experience in overseeing associates under a collective bargaining agreement. Salary: $90,000 - $100,000 / Year Bonus Pay: Yes To Apply: Complete the application process, and please include your salary requirements with your submission. Leadership enjoys the following benefits: Inexpensive Health Benefits Package--Medical/Dental/Vision (individual and family coverage at only $50/month) 401k plan--with employer matching Paid days off--holidays/personal/vacation/sick Reduced Parking--$2 valet per day Discounted dry cleaning Complimentary meal Bus Pass Reimbursement Program--40% of bus and ferry transportation reimbursed Career growth opportunities Our Culture: The Noble House Hotels & Resorts philosophy emphasizes 'location, distinction, and soul'. Our properties are not a 'one-size-fits-all'. And neither are our associates. What makes us The Edgewater Hotel lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine, and we like to have fun. In fact, having fun is so important to us that it is included in our corporate core values statement. Requirements Banquet Chef and/or Sous Chef experience at a 4 star Hotel or Resort for a minimum of 2 years. Salary Description $90,000 - $100,00 / year

Benefits: Dental insurance Health insurance Paid time off Training & development Vision insurance Amaro's Table, part of NW Hospitality Group, is seeking a passionate and experienced Executive Chef to lead our culinary team. We operate five restaurants in Southwest Washington, including Amaro's Table, Cecilia, and Gustav's, with a focus on delivering exceptional dining experiences. As a chef-owned company, we pride ourselves on impeccable service, consistent quality, and high standards. Our team is dedicated to true hospitality, creating a warm and elevated dining experience.We're looking for a visionary chef who can inspire our team and build on our strong foundation. If you share our passion for culinary excellence and team development, we'd love to connect. Join us in shaping a legacy of culinary innovation and hospitality. What We re Looking For: 3-5 years of senior-level chef experience or a similar leadership role in the hospitality industry. Strong communication skills with the ability to clearly interact with managers, kitchen staff, dining room personnel, and guests. Proficient in basic computer skills, including email, word processing, spreadsheets, and online applications. Ability to give and receive constructive feedback and demonstrate a commitment to continuous growth and improvement. Self-motivated, detail-oriented, and driven to create exceptional guest experiences. Ability to work 50 hours a week, including nights and weekends. Capable of reaching, bending, stooping, and frequently lifting up to 50 pounds. Key Responsibilities: Oversee all kitchen operations, including food purchasing, preparation, quality standards, sanitation, and cleanliness. Train kitchen staff in cooking techniques, plate presentation, portion control, and sanitation. Make employment decisions (interviewing, hiring, evaluating, and disciplining kitchen personnel). Prepare all required paperwork (forms, reports, schedules) in an organized and timely manner. Collaborate with restaurant managers on menu planning and pricing, and establish portion sizes and recipe cards. Ensure that food costs and usage are controlled through proper storage, requisition, and waste control procedures. Schedule labor to meet business needs while adhering to labor cost objectives. Monitor compliance with health, OSHA, and fire regulations. Provide safety training (first aid, CPR, lifting/carrying, and handling hazardous materials). Maintain proper food holding and refrigeration temperature control. Oversee cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas. What We Offer: The opportunity to shape the culinary direction of a respected restaurant group A supportive and collaborative work environment focused on true hospitality Competitive compensation based on experience. Excellent healthcare, dental, and vision benefits starting after 60 days of employment. Closed on major holidays: 4th of July, Thanksgiving, Christmas Eve, and Christmas Day. At NW Hospitality Group, we believe in professional growth and offer numerous opportunities for career development as we continue to expand. We encourage you to explore our websites at Amarostable.com, Lovececilia.com, or Gustavsvancouver.com, and check out our social media (@amarostable, @breakfastwithcecilia, @gustavsvancouver). Compensation: $75,000.00 - $80,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Amaro's Table prides itself on providing a uniquely elevated dining experience that is warm, inviting, and approachable. We have established a reputation of sincere, impeccable service, consistent quality, an extensive beverage program and the best fried chicken around. We are always looking for positive and engaging individuals who will uphold our standard of excellence and look eagerly upon new challenges. We want every patron to feel like they are the guest of honor in our home, with the best seat at our table.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes America's Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

Benefits: Competitive salary Dental insurance Employee discounts Health insurance Paid time off Vision insurance Executive Chef - Cecilia, Vancouver WA Lead a scratch kitchen known for consistency, quality, and all-day service Cecilia is a full-service restaurant serving breakfast and dinner seven days a week, with a popular weekday Happy Hour and a loyal following that spans all dayparts. As part of NW Hospitality Group, Cecilia is known for its welcoming atmosphere, thoughtful hospitality, and a kitchen that takes pride in doing things the right way-every shift, every plate. We're currently looking for an Executive Chef to lead the back-of-house team at Cecilia. This role is ideal for someone who thrives in a high-volume environment, understands the demands of all-day service, and brings strong leadership, clean systems, and steady execution to the kitchen. About NW Hospitality Group We're a locally owned restaurant group based in Southwest Washington with three core concepts: Amaro's Table, Gustav's, and Cecilia. Across five locations, we've built a reputation for consistent quality, scratch cooking, and hands-on leadership. Our teams value respect, accountability, and hospitality-both for our guests and each other. What Makes This Role Unique Cecilia is a busy, seven-days-a-week operation with an experienced front-of-house and bar leadership team already in place. You'll be stepping into a kitchen that's capable and respected-but ready for a chef to take full ownership of systems, consistency, and team development. Whether you're an experienced Executive Chef or a strong Sous Chef ready for the next step, this is a great opportunity to take the reins of a fast-paced, high-performing restaurant with room to grow. Who You Are You have 3+ years of kitchen leadership experience, ideally in a full-service, high-volume environment You're experienced with scratch cooking and believe in quality, cleanliness, and consistency You lead by example-calm under pressure, respectful, and steady with your team You're confident with ordering, inventory, food costing, and labor management You're organized, efficient, and know how to keep a kitchen running smoothly across breakfast and dinner service What You'll Do Oversee daily BOH operations across breakfast, dinner, and Happy Hour service Train, coach, and support your team to maintain high standards and a strong kitchen culture Manage prep systems, inventory, and cost controls while keeping execution tight and consistent Work closely with FOH and bar leadership to deliver a smooth and unified guest experience Support ongoing menu development and seasonal updates that reflect Cecilia's style and standards Why Work With Us? At NW Hospitality Group, we're building restaurants that last-by investing in good people and doing things the right way. We're not corporate, and we're not trying to be flashy. We're hands-on, honest, and committed to running kitchens that are consistent, professional, and proud of the food they put out. If you're ready to lead with intention and be part of a team that shows up for each other every day, this is a great opportunity to make your mark. All management-level hires will complete a standard background check as part of our hiring process. Compensation: $75,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Cecilia is a beautiful breakfast restaurant that offers delicious morning meals and captivating cocktails from the bar! Our company specializes in genuine hospitality and warm, comfortable experiences. We are looking for industry professionals who share our passion for exceptional service and quality in all areas of the restaurant. *OPENING FOR DINNER THIS SPRING!*

Job Description Salary: $82000 - $85000 Other Forms of Compensation: At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary The Executive Chef will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Performs other duties as assigned Qualifications: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave 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. ********************************************************************************************** Req ID: 1486308 Chartwells HE Lacey Woodard [[req_classification]]

Job Title: CHEF Pay Range: 80,000 - 100,000/ annually (depends on experience) About US: Supreme Dumplings is a thriving restaurant known for its exquisite dumplings and authentic Chinese cuisine. We take pride in our commitment to quality, exceptional service, and creating a memorable dining experience for our customers. As we continue to expand and innovate, we are seeking a dynamic and experienced Chef to join our team and lead our restaurant to new heights of success. Job Overview: Thank you for your interest in the Chef position at our company! We are looking for a chef with strong interpersonal skills to join our company who can: develop recipes and menus, develop and lead a strong back of house team, set and enforce kitchen policies and procedures, has a forward thinking/growth mindset who can help us grow as an organization. We look forward to reviewing your qualifications and what you can bring to our organization! Responsibilities: Develops recipes and menus. Collaborating with the restaurant leadership to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Oversees back-of-house operations. Sets the staffing schedule. Leads pre-shift meetings. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Helps with financial planning and budgeting. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Core Competencies Physical ability to work under the following conditions: bending, reaching, stretching, twisting, climbing stairs, manual dexterity/coordination, standing for extended periods of time, lifting heavy objects 50lbs., and other physical activities common to kitchens. Work may involve interactions with a diverse client/guest population and involves working with people, so strong communication skills are a must Expert knowledge in kitchen operations, food safety, and sanitation rules In-depth knowledge of federal, state, and local food handling regulations Ability to develop unique recipes Current knowledge of trends in the restaurant industry Comfortable training, directing and supervising kitchen staff Exceptional leadership skills, including motivation and goal setting Excellent communication and interpersonal skills Time management and organization Requirements : Expert knowledge of the restaurant or organization's cuisine Experience working in Chinese cuisine Advanced culinary skills including food preparation, flavor pairings and other cooking best practices A culinary arts bachelor's or master's degree is preferred. At least 5 years of management experience is preferred. Bilingual to English & Mandarin. Benefits : Competitive salary and performance-based incentives. Opportunities for career growth and professional development. A supportive and collaborative work environment. Employee discounts and benefits.

Role OverviewSodexo Live! has an exciting opportunity for an experienced Executive Chef. Join our growing team today. What You'll Dodevelop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;utilize agreed Sodexo food management and transformation platforms;provide coaching, mentoring and balanced feedback to all culinary team members;support pre-openings, openings, re-starts and new seasonal menu launches;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 trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

We are seeking a passionate and experienced Executive Chef to lead our kitchen operations. As the Executive Chef, you will be responsible for creating exceptional dining experiences, managing culinary venue budgets, leading a talented team, and ensuring the highest standards of food quality and safety. If you're ready to showcase your culinary expertise in a fast-paced environment, we'd love to hear from you! Essential Duties and Responsibilities: Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, customer service and any other areas encompassing the venues. Coordinate and assist venue Managers to support effective operational efficiency and economy. Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation. Determine distribution and allocation of operating budget. Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry. Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses. Use financial plans for spotting trends, measuring productivity and monitoring progress. Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place. Formulate and administer a department budget in order to achieve profitability objectives. Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered. Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands. Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented. Prepare cuisine according to menu specifications provided and ensure that staff executes stated specifications. Interview applicants, direct hired employees to New Hire Orientation and ongoing in-house trainings to increase job knowledge and skill level. Recommend or initiate personnel actions, such as promotions, transfers, discharges and disciplinary measures. Prioritize and plan work activities, use time efficiently; plan for additional resources; set goals and objectives. Additional Duties: Promote organization in industry and trade associations. Participation and preparation of show pieces and presentations for food shows and local culinary events to depict and promote property culinary excellence. Plan menu, taking advantage of foods in season and local availability with special consideration to the Tribal industry availability. Plan menu items and other specialty items as needed and upon request. Train and coach staff in the importance of quality customer service skills to ensure excellence for the ultimate guest experience. Ensure equipment is maintained in good working order. Inspect food service facilities to ensure that equipment and buildings meet required health laws and internal regulations. Inspect and taste prepared foods to maintain quality standards and sanitation regulations. Maintain and develop food lists to ensure that sufficient items are ordered in a timely manner. Coach and counsel employees to encourage positive behaviors and empower employees to analyze and effectively resolve guest challenges and areas of concern. Monitor fluctuations and trends in business volumes to be used in short and long term forecasting. Implement opportunities for manager operational costs and boosting bottom line. Coordinate with the Marketing Department to develop Marketing Strategy and ensure a consistent image is being portrayed. Collaborate with the Marketing Department to create ongoing in-house promotions and activities to stimulate sales, staff and customers. Develop and maintain gracious and efficient customer service procedures. Monitor service trends by speaking with guests, reviewing written guest comment cards, and guest tracking information to ensure quality service standards are achieved. Resolve complaints made by patrons and/or employees in a timely manner. Anticipate, identify and ensure customer needs are being met. Manage difficult or emotional situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments. Recognize employees for demonstrating excellent service initiative with guests and fellow employees. Requirements Culinary Arts Certificate from a college or technical school or Eight (8) years of directly related experience. ServSafe Manager Certificate. Ability to pass a background check. Ready to take your culinary career to the next level? Apply now and become a part of our dynamic team! Why Join Us: Explore career growth opportunities and excellent benefits. Discover more about our comprehensive benefits package and the advantages of working here at Little Creek Careers Page. About Little Creek Casino Resort: At Little Creek, we foster a culture of excellence where every team member contributes to creating exceptional guest experiences. We are committed to diversity and equal opportunity employment, valuing all individuals regardless of race, color, religion, gender, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression. Salary Description Based on Experience

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: The Club at Snoqualmie Ridge Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Pay Range: $77,969 - $150,000 Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Free Golf at home club/ Discounted Golf throughout portfolio Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

WHAT'S IN IT FOR YOU Competitive salary starting at $139,874.59 - DOE with discretionary performance bonuses 2x a year! Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents. Complimentary meals and covered team member parking. Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses. Company-paid gaming licenses (Class A & Class B) Variety of additional voluntary benefits and retirement plans. WHAT YOU'LL DO Be the face of Muckleshoot Casino Resort for new hires and team members; exemplify Muckleshoot Casino Resort's values and set a great example by always demonstrating excellent guest service and professionalism. Serve as a strategic partner to the Food and Beverage Director and senior leadership, contributing to the development and execution of the property's culinary vision and long-term F&B strategy. Drive culinary innovation by researching, anticipating, and implementing emerging food trends, technologies, and guest experience enhancements. Lead the creation and launch of new concepts, pop-ups, and signature events that position the casino as a regional leader in food and beverage. Assist in full P&L responsibility for all culinary operations, including forecasting, budgeting, and financial analysis. Collaborate with finance and procurement teams to optimize vendor relationships, negotiate contracts, and maximize profitability. Conduct ROI analysis for new menu items, concepts, and capital investments. Develop and implement systems to capture and analyze guest feedback, using data to personalize offerings and continuously improve satisfaction. Design and execute VIP, loyalty, and special event culinary experiences that exceed guest expectations and drive repeat business. Champion a culture of hospitality, ensuring every guest interaction reflects the highest standards of service and culinary excellence. Lead crisis management and business continuity planning for kitchen operations, including foodborne illness response and supply chain disruptions. Maintain up-to-date knowledge of regulatory changes and proactively update policies and procedures. Lead the adoption of new kitchen technologies, such as automation, digital ordering, and AI-driven inventory management. Leverage data analytics for menu engineering, labor optimization, and guest insights. Continuously evaluate and implement tools that enhance operational efficiency and guest experience. Identify and develop future culinary leaders through succession planning, mentoring, and targeted professional development. Establish clear performance metrics and career pathways for all team members. Foster a culture of continuous learning, encouraging ongoing certification and skill advancement. In partnership with the Food and Beverage Director, foster cross-departmental collaboration with marketing, events, hotel, and gaming teams to deliver integrated guest experiences. Represent the Food and Beverage Department and the casino at industry events, conferences, and in media as a culinary ambassador. Communicate effectively with all levels of staff, management, and external partners. Set and uphold standards for excellence, integrity, and professionalism; serve as a role model for continuous improvement and positive culture. Implement systems for recognizing and rewarding outstanding performance. Regularly review and update SOPs, training materials, and performance metrics to ensure best-in-class operations. Inspire and motivate the team to achieve excellence and innovation in all aspects of culinary operations. WHAT YOU'LL BRING Ability to obtain a Class III A gaming license. HACCP, State Sanitation Certification, or Serve Safe certification required. Minimum 10 years of progressive culinary leadership experience, preferably in a high-volume, multi-outlet casino or resort environment. Proven track record of innovation, financial performance, and team development. Advanced knowledge of culinary techniques, food safety, and kitchen operations. Strong business acumen, communication skills, and strategic thinking. Valid WA State Health Card/Food Handler permit required. ACF Accreditation or affiliation preferred. HOW YOU'LL BE SUCCESSFUL Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. Knowledge of health & safety standards, and safety regulations. Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. Knowledge of loss prevention and waste reduction management. Knowledge of managing food control and labor cost, demonstration cooking, menu development, and the development of the culinary team. Knowledge of currently acceptable practices for organizational behavior and human resources management. Ability to operate all types of cooking equipment. Ability to operate and use inventory and ordering software and related KPI Dashboard Software Ability to demonstrate strong leadership skills and excellent client and guest service. Ability to create menus, do cost analysis of recipes and set menu pricing. Ability to interact with casino staff and management personnel effectively. Ability to work with and maintain confidential information and materials. Skilled in excellent verbal and written communication. Read, write, and speak English fluently. Skilled in advanced organization and teamwork.

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

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

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements: CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes America's Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

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

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