Chef De Cuisine jobs at Highgate Hotels

Pay: $60000 per year - $60000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Hiring immediately with full-time, part-time, and flexible scheduling Join our Pack: •Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels •Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives •Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training •Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund •Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: Medical, Dental, and Vision insurance Health savings account Telehealth resources Life insurance 401K with employer match Paid vacation time off Paid parental leave Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Estimated Salary Range: $60000 per year - $60000 per year annual base salary An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf's total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Pay: $24.00 per hour At Great Wolf, the Lead Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Lead Line Cook manages the operations of the kitchen in the absence of the Sous Chef, oversees preparation of food and inventory levels of the kitchen, and assists with training employees. Join our Pack: •Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels •Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives •Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training •Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund •Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: •Medical, Dental, and Vision insurance •Health savings account •Telehealth resources •Life insurance •401K with employer match •Paid vacation time off •Paid parental leave Essential Duties & Responsibilities Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets. Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets. Oversees the activities of the kitchen staff and monitors food production and presentation. Resolves operational issues. Manages the successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties, while maintaining a consistently positive operational flow. Maintain working rapport with all hotel staff for efficient operation and service to guests. Assist all restaurants (including quick service) during peak business levels. The lead line cook can be re-deployed as needed to support the operation. Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef. Monitor supply levels of food, paper goods and small wares. Oversee replenishment as necessary. Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements. Keeps supplies and food ready by inventorying stock; supports in stocking food & supply inventory; requisitioning supplies and foodstuffs; verifying receipt; storing; informs chef of any shortages in a timely manner. Maintain safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations. Maintain and follow all Ecosure or similar food safety and sanitation program standards. Direct Dishwashers to maintain appropriate levels of dishes and utensils; ensure that all dishware used in cooking is always clean and sanitary. Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs. Assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership. Prepare schedules for approval by the Executive Chef. Prepare and communicate closing reports and shift information to the F&B operations team; at the end of the shift check out with Sous Chef / Executive Chef. Basic Qualifications & Skills High School degree or equivalent. Three years of cook experience in a similar environment. Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment. Possess the ability to work with Point of Sale system and Kitchen Display System. Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Must be able to obtain local or state food handling permits and serv safe food handling certification as required. Successful completion of criminal background check and drug screen. Desired Qualifications & Traits Culinary education degree preferred. One year of experience in lead line cook, supervisor or leadership role Previous kitchen experience in hotel/resort industry. Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment. Proven teamwork. Projects professional image that inspires trust and confidence. Enthusiastic and positive energy. Physical Requirements Able to lift up to 40 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Able to work in hot/cold environments Able to work around continuous moderate noise levels Application Instructions: Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf's website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Position Close Date: Pay Rate: $$24.00 per hour /hr An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf's total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Native Americans receive preference in accordance with Tribal Law.

Pay: $20 per hour At Great Wolf, the Lead Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Lead Line Cook manages the operations of the kitchen in the absence of the Sous Chef, oversees preparation of food and inventory levels of the kitchen, and assists with training employees. Join our Pack: •Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels •Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives •Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training •Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund •Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: •Medical, Dental, and Vision insurance •Health savings account •Telehealth resources •Life insurance •401K with employer match •Paid vacation time off •Paid parental leave Essential Duties & Responsibilities Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets. Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets. Oversees the activities of the kitchen staff and monitors food production and presentation. Resolves operational issues. Manages the successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties, while maintaining a consistently positive operational flow. Maintain working rapport with all hotel staff for efficient operation and service to guests. Assist all restaurants (including quick service) during peak business levels. The lead line cook can be re-deployed as needed to support the operation. Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef. Monitor supply levels of food, paper goods and small wares. Oversee replenishment as necessary. Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements. Keeps supplies and food ready by inventorying stock; supports in stocking food & supply inventory; requisitioning supplies and foodstuffs; verifying receipt; storing; informs chef of any shortages in a timely manner. Maintain safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations. Maintain and follow all Ecosure or similar food safety and sanitation program standards. Direct Dishwashers to maintain appropriate levels of dishes and utensils; ensure that all dishware used in cooking is always clean and sanitary. Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs. Assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership. Prepare schedules for approval by the Executive Chef. Prepare and communicate closing reports and shift information to the F&B operations team; at the end of the shift check out with Sous Chef / Executive Chef. Basic Qualifications & Skills High School degree or equivalent. Three years of cook experience in a similar environment. Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment. Possess the ability to work with Point of Sale system and Kitchen Display System. Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Must be able to obtain local or state food handling permits and serv safe food handling certification as required. Successful completion of criminal background check and drug screen. Desired Qualifications & Traits Culinary education degree preferred. One year of experience in lead line cook, supervisor or leadership role Previous kitchen experience in hotel/resort industry. Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment. Proven teamwork. Projects professional image that inspires trust and confidence. Enthusiastic and positive energy. Physical Requirements Able to lift up to 40 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Able to work in hot/cold environments Able to work around continuous moderate noise levels Application Instructions: Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf's website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Position Close Date: Pay Rate: $#undefined#undefined#undefined /hr An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf's total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Chef de Cuisine Job Type: Full- Time Pay Rate: Salary WHAT WE PROVIDE This is a Full-Time position at Six Flags Fiesta Texas in San Antonio, TX. It features a competitive salary with a generous benefits package, including Medical, Dental, Vision, Paid Time Off (Vacation, Bereavement, and Jury Duty), and 401k with matching. This position requires a minimum average of 40 hours per week year-round with flexible scheduling. Additional perks include weekly pay, nationwide FREE park access and parking for yourself and a guest, annual complimentary park tickets for friends and family, discount off food and merchandise, access to exclusive employee-only events, and more! Responsibilities: As the Chef de Cuisine, you will bring passion, creativity, and leadership to our culinary team. You'll oversee kitchen operations, develop memorable menus, ensure food quality and safety, and lead a culture of excellence and hospitality. Your work directly influences our guest experience and elevates the standard of dining at our venues. HOW YOU WILL DO IT • Lead daily kitchen operations with attention to consistency, culinary standards, and guest satisfaction • Develop, test, and implement seasonal menus, recipes, and plating standards • Manage food costing, inventory, ordering, and waste reduction strategies • Uphold health & safety standards including Safe Food Handling Procedures and regulatory compliance • Train, coach, and mentor kitchen staff to grow technical skill and professional behaviors • Partner with front-of-house leaders for seamless service and communication • Monitor equipment maintenance and cleanliness standards throughout the kitchen • Foster a positive, inclusive, and high-performance culture Qualifications: • Proven experience as a Chef de Cuisine, Sous Chef, or senior kitchen leader • Strong culinary background in high-volume or specialty cuisine operations • Excellent communication, leadership, and time-management skills • Strong grasp of food costing, ordering systems, and labor controls • Current Food Handler and Manager Certifications (or ability to obtain) • Ability to work weekends, evenings, and holidays as required OTHER NOTES All other duties as assigned or necessary to support the operation as a whole Reports to: Executive Chef While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate. We are a Drug-Free Equal Opportunity Employer.

A premier luxury catering and events team is looking to add an experience Catering Executive Sous Chef to their team in the DC area. This role will oversee daytime kitchen production, lead client tastings, and support execution of high-end on-premise and off-premise events. The ideal candidate will bring fine dining standards, leadership skills, and strong organizational abilities to a fast-paced, high-volume environment. This is an excellent opportunity for a polished culinary professional who thrives in high-end, event-driven environments and is passionate about delivering exceptional guest experiences. Key Responsibilities: Oversee daily culinary production and ensure timely, precise preparation Lead tastings for clients in partnership with sales and culinary leadership Execute VIP off-premise events, managing on-site kitchen operations Collaborate on seasonal menu development and refinement Maintain food safety, organization, and operational standards Mentor junior culinary staff and ensure consistent quality Support purchasing, inventory control, and labor management Qualifications: Graduate of a recognized culinary institution (preference of CIA or Johnson and Wales) 7+ years in fine dining, luxury hotel, or elite catering environments Expertise in modern cooking techniques, plating, and large-scale production Strong communication skills and polished client-facing presence Flexible schedule with availability for evenings and weekends Proven ability to lead under pressure with meticulous attention to detail Ability to commute to Washington DC area Compensation: $100,000 - $120,000 base salary, bonus program, comprehensive medical package, 401k, PTO, and much more! This position won't be available for long so if interested, please apply with an updated resume! only qualified, local candidates will be contact

The opportunity Delaware North Sportservice is hiring an Executive Sous Chef to join our Premium Services team at Miami Freedom Park in Miami, Florida. As an Executive Sous Chef, you will be responsible for managing high-volume kitchen operations and ensuring exceptional food quality, presentation, and menu development. This role requires a dynamic leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you have a commitment to culinary excellence, creativity, and dedication to an elevated guest experience, we encourage you to apply. Pay Minimum - Anticipated Maximum Base Salary: $76,800 - $96,700 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at [ What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: * Medical, dental, and vision insurance * 401(k) with up to 4% company match * Annual performance bonus based on level, as well as individual, company, and location performance * Paid vacation days and holidays * Paid parental bonding leave * Tuition and/or professional certification reimbursement * Generous friends-and-family discounts at many of our hotels and resorts What will you do? * Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation * Showcase culinary expertise and refined cooking technique, style, and taste * Hire, train, and mentor team members, creating a cohesive work environment * Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes * Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you * Minimum of 3 years of previous culinary management experience in a quality high-volume food and beverage operation * Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team * Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation * Proficient computer skills, including Word and Excel * Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications * Capacity to work a flexible schedule to accommodate business levels Who we are Inter Miami CF is Major League Soccer's premier South Florida club, known for its passionate fanbase and world-class game day experience. Delaware North is proud to operate all food and beverage services at the venue, from premium dining to concessions, offering an exciting environment to be part of the action both on and off the field. Our business is all about people, and that includes you. At Delaware North, you're not just part of a team - you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $76,800 - $96,700 / year

The opportunity Delaware North Sportservice is seeking a talented Sous Chef to support culinary operations at TD Garden in Boston, Massachusetts. In this dynamic, high-volume environment, you'll work closely with the Executive Chef to deliver exceptional food experiences, inspire creativity, and mentor a passionate culinary team. We're looking for a leader with strong culinary expertise, innovative thinking, and a commitment to excellence. If you thrive in fast-paced settings and love bringing people together through food, this is the job for you. We are offering a competitive salary, bonus potential, relocation assistance, parking, and much, much more! It's not what we do, it's how we do it! Pay Minimum - Anticipated Maximum Base Salary: $65,300 - $88,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at [ What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: * Medical, dental, and vision insurance * 401(k) with up to 4% company match * Annual performance bonus based on level, as well as individual, company, and location performance * Paid vacation days and holidays * Paid parental bonding leave * Tuition and/or professional certification reimbursement * Generous friends-and-family discounts at many of our hotels and resorts What will you do? * Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation * Assist in hiring, training, and mentoring team members, while creating a cohesive work environment * Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes * Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you * Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation * Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team * Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation * Proficient computer skills, including Word and Excel * Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications * Capacity to work a flexible schedule to accommodate business levels Who we are Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. As New England's largest sports and entertainment arena, TD Garden is the home of the storied NHL's Boston Bruins and NBA's Boston Celtics franchises and hosts over 200 events annually with over 3.5 million visitors. Our business is all about people, and that includes you. At Delaware North, you're not just part of a team - you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $65,300 - $88,200 / year

P.F. Chang's Pay Range (based on experience): $70,012.80 - $90,004.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week.P.F. Chang's Pay Range (based on experience): $24.48 - $31.47 / hour*Benefits We Offer: * * *Comprehensive Benefits*: Medical, dental, vision, 401(K), and paid time off. * *Competitive Pay & Performance Incentives*: Monthly and annual bonuses based on performance. * *Professional Development*: Paid management training program to enhance skills and advance career - we promote from within. * *Referral Program*: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location). * *Exclusive Discounts*: Access exclusive employee discounts. * *Holidays*: Most locations closed on Thanksgiving and Christmas. * *Supportive Community*: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members. Hiring immediately for full-time Assistant Executive Chef or Kitchen Manager or Culinary Manager or Senior Kitchen Manager: *Job Summary:* The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. They also assist with the hiring, training and development of the culinary team and kitchen staff, as well as assists in managing inventory and controlling costs incurred in the kitchen. The Assistant Kitchen Culinary Manager or Assistant Executive Chef reports to directly to the restaurant Executive Chef or Kitchen Manager. *Job Responsibilities:* * Accountable for operational excellence in the kitchen * Delegates tasks and gives direction to all kitchen staff * Initial interviews with kitchen management and staff candidates * Selection, orientation and continual development of all Sous Chefs and kitchen staff * Prepares work schedules for Sous Chef and kitchen staff * On-going preservation of safety certification requirements for all kitchen staff * Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff * Responsible for maintaining all product quality standards * Responsible for maintaining expected food costs and inventory * Ensures proper timing and production for food orders * On-going performance appraisals for Sous Chefs and kitchen staff * Holds kitchen staff accountable for dress code standards * Oversees or completes all prep lists and ordering guides * Completes opening and closing checklists * Responsible for maintenance and repairs of kitchen equipment and facility * Responsible for knowing how to work all kitchen stations proficiently * Accountable for providing a clean and safe environment for both Team Members and Guests *Job Requirements:* * 2+ years of culinary management experience with experience managing and writing prep lists * Must possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. * Experience working in a hands-on, fast paced, high volume environment * Experience in managing a team, while identifying and developing employees for future leadership roles * Experience in facilitating and executing an effective training program * Effective communication and organizational skills * Understanding of managing inventory, cost of goods and overall control of financials * Must be able to stand and walk for periods of eight to ten hours in length each shift * Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. * Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen *Preferences:* * Bilingual in English and Spanish * Experience working in casual or upscale dining * Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols *Why work for us?* Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. *Apply Now* * Search for jobs by keyword or location. * Gather your work history, and if applicable, prepare your resume for submission. * Click “Apply Now” to submit your application.

Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Hiring immediately with full-time, part-time, and flexible scheduling Join our Pack: •Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels •Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives •Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training •Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund •Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: Medical, Dental, and Vision insurance Health savings account Telehealth resources Life insurance 401K with employer match Paid vacation time off Paid parental leave Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Estimated Salary Range: $0 per year - $0 per year annual base salary An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf's total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Pay: $24.00 per hour At Great Wolf, the Lead Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Lead Line Cook manages the operations of the kitchen in the absence of the Sous Chef, oversees preparation of food and inventory levels of the kitchen, and assists with training employees. Join our Pack: •Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels •Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives •Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training •Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund •Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: •Medical, Dental, and Vision insurance •Health savings account •Telehealth resources •Life insurance •401K with employer match •Paid vacation time off •Paid parental leave Essential Duties & Responsibilities Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets. Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets. Oversees the activities of the kitchen staff and monitors food production and presentation. Resolves operational issues. Manages the successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties, while maintaining a consistently positive operational flow. Maintain working rapport with all hotel staff for efficient operation and service to guests. Assist all restaurants (including quick service) during peak business levels. The lead line cook can be re-deployed as needed to support the operation. Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef. Monitor supply levels of food, paper goods and small wares. Oversee replenishment as necessary. Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements. Keeps supplies and food ready by inventorying stock; supports in stocking food & supply inventory; requisitioning supplies and foodstuffs; verifying receipt; storing; informs chef of any shortages in a timely manner. Maintain safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations. Maintain and follow all Ecosure or similar food safety and sanitation program standards. Direct Dishwashers to maintain appropriate levels of dishes and utensils; ensure that all dishware used in cooking is always clean and sanitary. Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs. Assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership. Prepare schedules for approval by the Executive Chef. Prepare and communicate closing reports and shift information to the F&B operations team; at the end of the shift check out with Sous Chef / Executive Chef. Basic Qualifications & Skills High School degree or equivalent. Three years of cook experience in a similar environment. Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment. Possess the ability to work with Point of Sale system and Kitchen Display System. Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Must be able to obtain local or state food handling permits and serv safe food handling certification as required. Successful completion of criminal background check and drug screen. Desired Qualifications & Traits Culinary education degree preferred. One year of experience in lead line cook, supervisor or leadership role Previous kitchen experience in hotel/resort industry. Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment. Proven teamwork. Projects professional image that inspires trust and confidence. Enthusiastic and positive energy. Physical Requirements Able to lift up to 40 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Able to work in hot/cold environments Able to work around continuous moderate noise levels Application Instructions: Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf's website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Position Close Date: Pay Rate: $$24.00 per hour /hr An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf's total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Native Americans receive preference in accordance with Tribal Law.

Chef de Cuisine Job Type: Full- Time Pay Rate: Salary WHAT WE PROVIDE This is a Full-Time position at Six Flags Fiesta Texas in San Antonio, TX. It features a competitive salary with a generous benefits package, including Medical, Dental, Vision, Paid Time Off (Vacation, Bereavement, and Jury Duty), and 401k with matching. This position requires a minimum average of 40 hours per week year-round with flexible scheduling. Additional perks include weekly pay, nationwide FREE park access and parking for yourself and a guest, annual complimentary park tickets for friends and family, discount off food and merchandise, access to exclusive employee-only events, and more! Responsibilities: As the Chef de Cuisine, you will bring passion, creativity, and leadership to our culinary team. You'll oversee kitchen operations, develop memorable menus, ensure food quality and safety, and lead a culture of excellence and hospitality. Your work directly influences our guest experience and elevates the standard of dining at our venues. HOW YOU WILL DO IT • Lead daily kitchen operations with attention to consistency, culinary standards, and guest satisfaction • Develop, test, and implement seasonal menus, recipes, and plating standards • Manage food costing, inventory, ordering, and waste reduction strategies • Uphold health & safety standards including Safe Food Handling Procedures and regulatory compliance • Train, coach, and mentor kitchen staff to grow technical skill and professional behaviors • Partner with front-of-house leaders for seamless service and communication • Monitor equipment maintenance and cleanliness standards throughout the kitchen • Foster a positive, inclusive, and high-performance culture Qualifications: • Proven experience as a Chef de Cuisine, Sous Chef, or senior kitchen leader • Strong culinary background in high-volume or specialty cuisine operations • Excellent communication, leadership, and time-management skills • Strong grasp of food costing, ordering systems, and labor controls • Current Food Handler and Manager Certifications (or ability to obtain) • Ability to work weekends, evenings, and holidays as required OTHER NOTES All other duties as assigned or necessary to support the operation as a whole Reports to: Executive Chef While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate. We are a Drug-Free Equal Opportunity Employer.

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests every day! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals in our Washington, DC location. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The Executive Chef is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the DC area! If you think you have what it takes to lead our DC culinary team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Execute Truluck's Menu at a high level. Leading and teaching recipe adherence. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people . Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in our DC location. Successful candidates will have a minimum of five (5) years' previous executive sous chef experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Execute Truluck's Menu at a high level. Leading and teaching recipe adherence. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive sous chef (5-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

Full-time Description Welcome to Devil's Thumb Ranch Resort & Spa, where your culinary career can thrive against the backdrop of 6,500 pristine acres in the Colorado Rockies. Recognized as a Top 10 Resort in the USA - Mountain West by Condé Nast Traveler's Readers' Choice Awards, the Ranch is more than a workplace-it's an opportunity to lead in a world-class hospitality environment rooted in sustainability, excellence, and nature's beauty. We are currently seeking passionate and experienced Chef de Cuisine leaders for two of our signature restaurants: Ranch House Restaurant, offering a refined dining experience grounded in rustic elegance, local ingredients, and seasonal innovation, and Volario's, an intimate Italian-inspired concept highlighting authentic flavors, hand-crafted dishes, and mountain-style warmth. Both restaurants are cornerstones of our culinary program, each presenting a unique opportunity to shape menus, mentor teams, and deliver unforgettable guest experiences. Principle Purpose of Job The Chef de Cuisine is the creative and operational leader of the kitchen, responsible for driving culinary excellence, inspiring a talented back-of-house team, and ensuring seamless execution of high-quality, seasonal cuisine that reflects the restaurant's distinct concept. Essential Duties and Responsibilities: Lead and manage daily kitchen operations, ensuring consistency in food quality, presentation, and guest satisfaction. Mentor, train, and supervise prep cooks, line cooks, and other BOH staff with clear direction and accountability. Collaborate with the Executive Chef and resort culinary leadership on seasonal menu development, special events, and property-wide initiatives. Design and execute daily specials, showcasing creativity and the use of regional and sustainable ingredients. Monitor and manage inventory, control food waste, and uphold storage and labeling standards. Ensure strict compliance with health, safety, and sanitation standards. Track labor, food costs, and other financial metrics in alignment with budgetary goals. Partner with the Events team to deliver exceptional banquet and private dining experiences. Participate in hiring, onboarding, and performance management of kitchen staff. Step into broader resort culinary leadership duties in the absence of the Executive Chef. Requirements Culinary degree or equivalent professional experience preferred. Minimum of 3-5 years as a Sous Chef or Chef de Cuisine in an upscale, full-service restaurant or resort. Strong leadership background with at least 2 years of supervisory experience. Proven ability to manage food and labor costs, P&L oversight, and operational planning. Experience with pastry, banquets, or Italian cuisine (for Volario's) a plus. Excellent communication, organization, and time management skills. Ability to mentor others and maintain a calm, professional presence under pressure. Physically able to lift up to 75 pounds and stand for extended periods. Passion for hospitality, sustainability, and local sourcing. Compensation Description: $70,000 - $75,000/yr Competitive pay commensurate with education and experience. Benefits and Perks: 152 hours of Paid Time Off if FT, Year-Round employment status. Affordable furnished housing, if working a minimum of 35 hours/week or more. Health, Dental & Life & Vision Insurances, plus 401k Employer Match of up to $2,000 annually--if FT, Year-Round employment status. Employer-sponsored recreation leagues. Wellness Program opportunities including meditation, complimentary daily Yoga, trail running & mountain-biking workshops. 25% discounts at all Devil's Thumb Ranch restaurants, activities including Trail Rides, and Spa Treatments. Discounted Winter Park Ski Resort season pass (available annually in season) or 1/2 price Grand Park Rec Center Pass. Referral bonus of $250 if we hire someone you refer. Due to the nature of our 24-hour operation, there is no guaranteed work schedule. Managers will try to accommodate specific schedule requests, but they are never guaranteed if business volume prohibits. The statements contained in this job description reflect general details as necessary to describe the principal functions of this position, the level of knowledge and skill typically required and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise balance the workload. Devil's Thumb Ranch Resort & Spa is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law. Salary Description $70,000 - $75,000/yr

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests daily! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The EC is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the Miami area! If you think you have what it takes to lead our Brickell team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (6-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

Job Description Join Our Team as Chef de Cuisine - The Country Club of North Carolina (Pinehurst, NC) Step into a leadership role at The Country Club of North Carolina as our Full-Time Chef de Cuisine. Located in the heart of Pinehurst, NC, this on-site position offers a dynamic and rewarding environment for a driven culinary professional. As second-in-command in our kitchen, you'll lead the a la carte team, ensure smooth dinner service, maintain high food quality, and support staff development. This is your opportunity to showcase your creativity while upholding excellence in every dish. Why Join CCNC? We offer: Competitive salary (commensurate with experience) Medical, Dental, Vision, and Life Insurance 401(k), PTO, and Employee Discounts A fun, fast-paced, and supportive work culture A legacy-rich setting in the "Home of American Golf" What You'll Do: Supervise and participate in daily food production (soups, sauces, specials, etc.) Ensure food quality, presentation, and consistency Support Executive Sous Chef with prep organization, scheduling, and payroll efficiency Train staff on safety, sanitation, and service standards Step in as kitchen lead when needed Foster teamwork with front-of-house staff Address guest concerns and contribute improvement ideas What We're Looking For: Strong leadership and organizational skills Professional appearance and punctuality Ability to work flexibly and collaboratively Passion for culinary excellence and continuous improvement Ready to Make an Impact? If you're a motivated chef looking for your next big opportunity, we'd love to hear from you! CLICK HERE for Position and Club overview Job Posted by ApplicantPro

Set Sail on Your Culinary Journey American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2025 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. What You'll Do As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. Your daily impact will include: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Ideal qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Additional Requirements * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

Set Sail on Your Culinary Journey American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2025 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. What You'll Do As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. Your daily impact will include: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Ideal qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Additional Requirements * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

Set Sail on Your Culinary Journey American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2025 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. What You'll Do As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. Your daily impact will include: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Ideal qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Additional Requirements * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.