Sous Chef jobs at HMSHost

Additional InformationRelocation Assistance Available Job Number25184913 Job CategoryFood and Beverage & Culinary LocationFort Lauderdale Marriott Harbor Beach Resort & Spa, 3030 Holiday Drive, Fort Lauderdale, Florida, United States, 33316VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Management Pay Range: $63,000-$84,000 Annually Bonus Eligible: Y JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional InformationStrong cake decorating skills preferred Some gluten free / vegan knowledge a plus Job Number25194266 Job CategoryFood and Beverage & Culinary LocationGaylord Opryland Resort & Convention Center, 2800 Opryland Drive, Nashville, Tennessee, United States, 37214VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Management Pay Range: $64,000-$86,000 Annually Bonus Eligible: Y JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Why have less when you can have MORE - all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel-offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information Job Number25187624 Job CategoryFood and Beverage & Culinary LocationWalt Disney World Swan, 1500 EPCOT Resort Boulevard, Lake Buena Vista, Florida, United States, 32830VIEW ON MAP ScheduleFull Time Located Remotely?N Type Management Pay Range: $34.62-$46.63 per hour Bonus Eligible: Y JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Informs purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and associates as necessary. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. Supporting Management of Kitchen Operations • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Demonstrate appropriate behaviors. • Ensures associates understand expectations and parameters of kitchen goals and/or daily kitchen work. • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. • Leads shifts while personally preparing food items and executing requests based on required specifications. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Sets a positive example for guest relations. • Empowers associates to provide excellent customer service. • Strives to improve service performance. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Assists in development of specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. • Trains associates in safety procedures. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment). At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Carpenter Hotel The Opportunity This is an exciting opportunity to take the lead in a kitchen known for its craftsmanship and character. As Executive Chef, you'll oversee all culinary operations, mentor a passionate team, and design menus that reflect The Carpenter Hotel's unique sense of place- rooted in community, creativity, and care. Who You Are Opened in Fall 2018, Carpenter Hotel is a South Austin gem, designed to blend naturally with its lush surroundings. Nestled in an old pecan grove on the edge of Zilker Park, the hotel is just a short walk from Lady Bird Lake, downtown, and all the best Austin has to offer. Our 93-room hotel features terraces in every room, a community deck and pool, and the Q-Hut pavilion. Guests can enjoy casual bites from our all-day Coffee Bar or savor a full meal on the patio or inside Carpenters Hall, our indoor-outdoor restaurant. Our restaurant, Carpenters Hall, serves as a community gathering space, offering counter-style daytime bites, a full-service dinner, and weekend brunch, all crafted with globally inspired flavors and a Texas twist. Named one of Bon Appétit's “Top 50 Best New Restaurants in America” and featured in Condé Nast Traveler and Texas Monthly , Carpenters Hall is proud to be a gathering place that feels honest, easy, and a little bit unexpected. With a curated wine list, hand-crafted cocktails, and an inviting all-weather patio, it's the perfect spot to share with friends or enjoy solo. We're proud to offer a welcoming space where locals and travelers alike come together. We're Proud to Offer Exceptional Benefits, which Include: · Medical, Dental, Vision, 401K with company match · Free room nights, Discounted and Friends & Family Room Rates · Generous Paid Time Off · Work-life benefits including wellbeing initiatives such as a complimentary Headspace The Role Reporting to the Hotel General Manager, the Executive Chef it will exceed the expectations of all Bunkhouse guests in a multitude of tasks that include but are not limited to the direction, preparation, and execution of all menu items. The Executive Chef will be involved in planning and pricing menu items, ordering supplies, and keeping records and accounts. Executive Chefs will also ensure equipment and facilities are immaculate. The person in this position must have good communication skills, the ability to resolve conflict, and a thorough understanding of company policies. Furthermore, all team members must develop and maintain the company's culture, values, and reputation in the public eye, and with all staff, guests, vendors, and partners. Key Responsibilities: · Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers. · Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment · Analyze recipes to assign prices to menu items, based on food, labor and overhead costs. · Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary. · Check the quality of raw and cooked food products to ensure that standards are met. · Monitor sanitation practices to ensure that employees follow standards and regulations. · Determine how food should be presented and create decorative food displays. · Record production and operational data on specified forms · Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable) · Meet with sales representatives in order to negotiate prices and order supplies · Estimate amounts and costs of required supplies, such as food and ingredients. · Order or requisition food and other supplies needed to ensure efficient operation. · Check the quantity and quality of received products. · Follows inventory standards and procedures to consistently conduct an accurate inventory · Prepare and cook food of all types, either on a regular basis or for special guests or functions. · Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary · Supervise and coordinate activities of cooks and workers engaged in food preparation. · Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food. · Determine production schedules and staff requirements necessary to ensure timely delivery of services. · Demonstrate new cooking techniques and equipment to staff · Ensure staff have a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations · Maintain awareness of documentation needed and retained in employee files · Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met · Keep abreast of safety and emergency procedures and OSHA requirements · Attend relevant meetings Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision. Qualifications Experience Required · High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred · Most have three (3) years related, progressive experience in food and beverage industry and experience in directing the work of others. · Valid and current TABC Certification · Current Food Handler's Manager Certification · Experience with or knowledge of inventory and cost of goods controls (i.e. food, beverage, kitchen supplies/utensils, food and beverage waste, and employee consumption) · Ability to work within a budget and to manage costs in real time · Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals · Ability to write routine reports and correspondence · Ability to speak effectively before groups · Ability to apply concepts of math including addition, subtraction, multiplication, division and algebra, using whole numbers, common fractions, and decimals · Ability to understand other computer programs (i.e. Toast, Excel, Birchstreet, etc) The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary. We Welcome You Research shows that individuals tend to apply to jobs only if they meet all the listed job qualifications. Unsure if you check every box, but feeling inspired to enhance your career? Apply. We'd love to consider your unique experiences and how you could make Hyatt even better. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service. The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Pastry Chef (“Chef Repostero/a”) is responsible for managing the production of all pastry and dessert items for the Hotel, encompassing banquets, our fine dining concept, our fast-casual restaurant, amenities, and special events. The Pastry Chef prepares all types of breads, pastries, and other desserts. This position is also responsible for the training of employees as well as other leadership responsibilities including but not limited to purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness of work areas. PAY & PERKS Compensation: $95,000 - $110,000 DOE** Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles. for each hired referral at any Evans Hotels property. Discounted Hotel Rooms for you, family and friends. Free Employee Parking and/or discounted MTS Pronto card. Free Meals & Refreshments during working shifts. Career advancement opportunities! Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time. Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES Creates and complies with all portion sizes, recipes, quality standards, departmental rules, policies and procedures. Coordinates all administration, production and service of pastry department. Prepares, bakes, and trains pastry associates on bread, pastries, and other desserts. Knowledgeable about knife usage, hand tools, utensils and equipment to decorate, weigh, measure, and proper maintenance. Maintains holding temperature, bakes, cooks, whips, refrigerates, folds, grates, pipes or coats items. Upholds food safety standards by maintaining a sanitary work area. Converts and adjusts recipes to prepare varying quantities of breads, pastries, and other desserts. Operates kitchen equipment, including ovens and electric mixers, ensuring cleanliness and maintenance of equipment and assigned areas. Assists with ordering supplies Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike. Attends all Food and Beverage Department meetings. Works closely with the Executive Chef in developing, costing and implementing menus. Trains staff to ensure the highest level of quality on a consistent basis. Maintains accurate labor control, schedules staff, makes daily staffing decisions, adjusting levels as needed. Communicates clear updates with staff via production sheets, texts, and emails. Leads the interviewing and recruitment process for the pastry team. Anticipates problems and addresses personnel issues and conflicts in a timely manner. Responsible for disciplinary decisions. Exhibits positive and cooperative leadership, and leads by example to enrich the development of the team. Demonstrates a working knowledge of and curious passion for food and developing relationships with farmers and producers. Creates desserts, baked goods, pastries; arranges specialty food presentation Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS High school diploma or GED; culinary degree is preferred. Minimum of 2-4 years of relevant experience and/or training. Previous experience in a hotel or similar business entity is preferred. A combination of experience, education, and/or training may be substituted for either requirement. Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges. Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense. RBS Certification required. Availability to work on weekends and holidays is required. Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs. The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

The Sous Chef supports the Executive Chef and Food and Beverage Managers in overseeing daily kitchen operations, ensuring high-quality food production, menu execution, and kitchen team supervision. This role helps maintain culinary standards, manages food preparation, and ensures compliance with safety, sanitation, and cost-control guidelines. This position works with front of the house catering and reports to Executive Chef, Banquet Chef, Food and Beverage and Banquet Manager positions The Sous Chef acts as the kitchen leader in the Executive Chef's absence for all areas of the culinary department. Key Responsibilities Culinary Operations Assist in planning, developing, and executing menus for all hotel outlets (restaurant, banquets, room service, Café, Employee meal.) Supervise and participate in food preparation to ensure quality, consistency, and presentation standards are met. Ensure all recipes, portion control, and plating standards are followed. Maintain cleanliness and organization of all kitchen areas. Cooking on the Line working all stations. Plating banquets peak and off-peak times. Preparation of The Factory South Shore and Catering department Customers first focus always. Cooking and executing customer needs when catering or a la carte are busy. Communication with all departments in the hotel. Mandatory nightly hand-off notes for all culinary staff. Daily ordering meat, fish, produce, bread and non-perishable products. Working with catering assisting in preparation and execution of all catering needs. Team Leadership & Training Supervise, train, and mentor line cooks, prep cooks, and kitchen staff. Coordinate daily kitchen activities, including station assignments and workflow management. Lead by example in maintaining professionalism, efficiency, and teamwork. Support performance evaluations and assist with scheduling staff. Working with and scheduling for successful operation. Nightly closing procedures with culinary team and food and beverage team. Food Safety & Hygiene Enforce proper sanitation and food-handling procedures according to HACCP or hotel standards. Ensure all kitchen equipment is properly cleaned, maintained, and operated safely. Monitor food storage systems to ensure freshness, quality, and proper rotation. Daily food counts for all high-cost items. Inventory & Cost Management Assist in ordering, receiving, and inventory of food products and kitchen supplies. Help manage food cost, portion control, and waste reduction. Work with the Executive Chef to develop cost-effective menu items without compromising quality. Mandatory Nightly hand-off notes for all culinary staff. Operational Support Collaborate with F&B teams to plan and execute banquets, special events, and seasonal promotions. Ensure smooth kitchen operations during peak hours. Step in for the Executive Chef when needed. Mandatory Nightly hand-off notes for all culinary staff. Qualifications Proven experience as a Sous Chef or Senior Line Cook in a hotel, resort, or high-volume restaurant. Formal culinary training or equivalent experience preferred. Strong leadership, communication, and organizational skills. Knowledge of international cuisines, current culinary trends, and modern cooking techniques. Ability to work in a fast-paced environment with flexible hours (weekends, holidays). Certification in food safety and sanitation is an advantage. Physical Requirements Ability to stand for extended periods. Ability to lift up to 50 lbs (varies by property). Comfortable working in a fast-paced kitchen environment.

Fairmount Country Club (FCC) was established in 1958 and is a well-regarded, family-oriented Country Club located in Northern New Jersey. The Club has over 300 full memberships, maintains a robust waiting list, and is exceptionally well positioned within the market. Club amenities include an 18-hole championship caliber golf course, a state-of-the-art pool and paddle complex with a secondary dining facility. In addition, a fully renovated Main Clubhouse complimented by a state of art kitchen is slated to open in April of 2026. Annual F&B revenue grosses 2.3 million dollars, with expectations of vertical growth in the following years. About the Role The Executive Sous Chef is a key partner in Fairmount's evolving culinary program kitchen and plays an essential role in shaping a modern, collaborative kitchen culture. Reporting directly to the Executive Chef, this position helps plan, execute and oversee all food production. The ideal candidate is a hands-on leader with strong technical skills, impeccable organization and the ability to inspire, train and develop a cohesive team and culture across multiple shifts. Key responsibilities include, but are not limited to: Culinary Operations Partner closely with the Executive Chef in overseeing all kitchen operations, ensuring seamless delivery of food preparation, production and service for both à la carte and banquet operations Maintain a visible, supportive, hands-on approach in the kitchen Collaborate on menu development, seasonal offerings and culinary events Ensure stations are properly set, stocked, and ready for service. Maintain high standards of food quality, taste, presentation, and consistency. Support menu development by contributing creative ideas and seasonal inspiration Leadership & Team Development Help cultivate a positive, inclusive and professional culture across multiple kitchens Coach and mentor cooks with patience, clarity and constructive feedback to ensure consistency, technical skill sets, and adherence to culinary standards Participate in hiring, onboarding, scheduling and guiding culinary staff Communicate clearly and pro-actively between AM/PM teams to ensure smooth shift handoffs Assist with scheduling, staffing and onboarding new team members Ensure all stations are properly set, stocked, and ready for service. Maintain high standards of food quality, taste, presentation, and consistency Possesses the ability to lead, motivate and maintain high standards during fast-paced operations Administrative & Organizational Assist with ordering, inventory management and vendor communication Maintain accurate prep lists, production sheets and culinary systems Monitor and record daily logs, waste tracking and quality control Uphold all sanitation, safety and health code procedures at the highest standard Support the rollout of new systems, equipment and workflows tied to the Main Clubhouse opening in April 2026 Skills & Desired Qualifications Minimum of 5+ years off progressive culinary experience preferably in private clubs, hotels or upscale dining Leadership experience as Sous Chef or higher with a collaborative, people first approach Strong knowledge of modern and classic cooking techniques, with culinary curiosity to learn and innovate Compensation & Benefits The Club offers an attractive and competitive compensation/benefits package including: Base Salary Commensurate with Experience 401(k) with strong Employer Match PTO Health, Dental, Vision & Life Insurance Professional Development Opportunities Application Instructions Please apply via this hiring platform OR submit your cover letter and resume with the subject line: Executive Sous Chef Application to Executive Chef Joe Biskie at *********************** All applications will be held to strictest of confidence

Heidel House Hotel & Conference Center is built on a legacy of warm hospitality, exceptional guest experiences, and a commitment to excellence across all departments. Our culinary program plays a critical role in delivering memorable experiences for leisure guests, weddings, conferences, and local diners. As part of Lighthouse Hospitality Group, our mission is to elevate food quality, strengthen operational performance, and foster a culture where culinary leaders develop strong teams, maintain high standards, and operate with accountability, creativity, and integrity. Job Summary In alignment with Lighthouse Hospitality Group values, the Executive Chef provides strategic culinary leadership and operational oversight for all kitchen operations at Heidel House Hotel & Conference Center. This includes Oakwood Bar & Restaurant (fine dining), Waves Pub & Grill (casual dining), banquets, and special events. The Executive Chef is responsible for menu development, food quality, cost control, staff leadership, safety compliance, and collaboration with restaurant, banquet, and sales leadership to ensure a consistent, elevated culinary experience across all outlets. Decision-Making & Financial Authority Authorized to approve food and kitchen-related purchases within established budget parameters and Lighthouse Hospitality Group purchasing procedures Responsible for maintaining all food cost percentages, labor efficiency, and waste controls within targets established by the General Manager and Lighthouse Hospitality Group Participates in annual budgeting, forecasting, and all kitchen-related Profit & Loss reviews Accountable for explaining budget variances and implementing corrective action plans Collaborates with Restaurant Director and Banquet Director on pricing strategies, menu costing, and operational efficiencies All purchasing must follow Lighthouse Hospitality Group approval workflows, vendor standards, and documentation requirements Supervisory Responsibilities Oversees hiring, training, scheduling, evaluation, and development of all kitchen staff, including Sous Chefs, Line Cooks, Prep Cooks, and Dish Staff Establishes clear kitchen leadership structure, expectations, and accountability Coaches and mentors culinary leadership to support consistency, growth, and succession planning Conducts coaching, counseling, and performance documentation in accordance with Lighthouse Hospitality Group HR standards Maintains strict confidentiality regarding employee matters, recipes, financial data, and business strategy Must be available for a flexible schedule including early mornings, nights, weekends, holidays, and high-volume event periods Duties and Responsibilities Culinary Operations & Quality Develops and executes menus for Oakwood, Waves Pub & Grill, banquets, weddings, and special events Ensures consistent execution, presentation, portioning, and flavor standards across all outlets Leads seasonal menu updates, specials, and culinary innovation aligned with brand and guest expectations Oversees recipe development, costing, and documentation Ensures timely preparation and execution for high-volume banquets and group events Financial & Inventory Management Manages food cost, waste reduction, and inventory controls Oversees ordering, receiving, storage, and rotation of all food products Conducts regular inventory counts and reconciliations Works closely with the Restaurant Director and Banquet Director to align menus with operational capacity and labor strategy Safety, Sanitation & Compliance Ensures compliance with all food safety, sanitation, and health department regulations Maintains ServSafe standards and ensures all culinary staff are properly trained Oversees daily kitchen cleanliness, organization, and equipment maintenance Supports safety inspections, incident reporting, and corrective actions as required Leadership & Culture Models Lighthouse Hospitality Group and Heidel House values through professionalism, accountability, and consistency Creates a positive, disciplined kitchen culture focused on teamwork, respect, and development Leads daily line checks, pre-shift meetings, and training sessions Identifies operational improvement opportunities and presents solutions proactively Interdepartmental Collaboration Partners closely with the Restaurant Director, Banquet Director, Sales Team, and Front Office to ensure seamless guest experiences Collaborates on event menus, tastings, and client meetings when appropriate Works with Maintenance on kitchen equipment needs, repairs, and preventative maintenance Participates in leadership meetings, BEO reviews, and operational planning sessions Reporting & Documentation Maintains accurate labor schedules, prep sheets, production plans, and inventory reports Ensures all incidents, injuries, and food safety issues are documented per Lighthouse Hospitality Group standards Maintains organized, compliant kitchen documentation including recipes, training materials, and safety logs Required Competencies Strong culinary leadership with the ability to hold teams accountable consistently Proven ability to manage food cost, labor, and high-volume execution Excellent organizational and time-management skills Calm, solution-oriented decision-making under pressure Strong communication skills with both culinary and non-culinary teams Passion for mentoring and developing kitchen talent Education & Experience Culinary degree or formal culinary training preferred Minimum 5 years of progressive culinary leadership experience Hotel, multi-outlet, banquet, or fine-dining experience strongly preferred ServSafe Food Protection certification required (or ability to obtain promptly) Technology & Systems Familiarity with recipe costing tools, inventory systems, and POS reporting Comfortable using Microsoft Outlook, Teams, Excel-based reports, and digital kitchen logs Ability to adapt to evolving technology and reporting requirements Physical Requirements Must be able to stand for extended periods Ability to lift up to 50 pounds / 22.7 kilograms Ability to traverse all kitchen, storage, and event spaces on property Employment Disclaimer: This job description reflects the essential functions of the position but is not intended to be an exhaustive list. Responsibilities may evolve based on operational needs. Employment remains at-will and may be modified at any time by the company.

A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly's recipes. Reports to the Pastry Sous Chef and the Pastry Chef. Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations Washes and cleans all utensils, preparation equipment and counters required for production Performs other duties as required or assigned Qualifications 1+ years in a pastry preparation position Basic math and measuring skills High school diploma or equivalent; degree from a post-secondary culinary arts training program preferred Job Requirements Availability to work onsite with a flexible schedule often including evenings and weekends Ability to lift up to 50 pounds Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Additional Information Benefits and Perks Medical, Dental, Vision Insurance Paid Time Off Paid Parental Leave 401K with match or RRSP Bonus program Free family meal daily Discounts at Eataly Classes on products and Italian cuisine Referral bonus program and more!

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Job Functions Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef. Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied. Ensure proper rotation and utilization of stored food to prevent waste. Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitors staffing levels, early out requests, and overtime. Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. Delegate work assignments to cooks and other kitchen staff. Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action. Requisition stock according to business needs/pars. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Qualifications One (1) year of experience in the same or similar position preferred. Must be able to stand and walk for majority of shift. Must be able to lift, carry, and maneuver up to 40 pounds. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Must have excellent communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Provide direct and general supervision to culinary team in assigned shift to ensure quality food preparation and guest satisfaction while supporting the company's vision, mission, and values. The Sous Chef must have the ability to effectively interact and communicate with guests and team members. The Sous Chef must also act as a leader in the development and motivation of the culinary staff while creating an environment that encourages ownership and accountability. Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company's standards. Staff, schedule, evaluate, train, develop and monitor culinary team; including by not limited to initiatives with Ecosure, on-boarding, etc. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc. Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements. Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries. Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book. Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems. Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks. Collaborate with Assistant General Manager, General Manager, and Restaurant Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas. Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication. Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests. Ensure team member engagement is maintained at a high level. Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders. Provide ongoing direct and honest feedback to team members regarding individual performance. Establishes operational guidelines for the recruitment and retention of outlet team members. Qualifications (Related education and experience may be interchangeable on a year for year basis) Ideally, completion of a culinary arts degree or accredited apprenticeship and/or four (4) years of progressive food preparation experience. Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the Computer literacy to include Excel Spreadsheet and Word experience. Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions Must successfully pass background check Must successfully pass an alcohol and drug screening Must be 21 years of age Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hotel Hershey. This position will primarily work within the Banquet Operations of the culinary team and may be exposed to cross-functional experiences overseeing any of our three full-service restaurants within the Hotel Hershey. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Items marked with an asterisk are essential functions of this position): Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices. Order supplies and take inventory of food items in order to maintain adequate supply levels at all times. Verify that supplies are received in the correct amounts and that they are stored correctly. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas. Maintain equipment in good working order and submit regular service and repair requests. Organize, schedule, and direct the work of kitchen staff to ensure that all kitchen functions are carried out accurately, efficiently, and safely. Work on the line during service and assist as needed. Develop menus for the catering guide and custom menus as requested. Maintain updated specifications and recipes. Supervise and lead banquet culinary staff. Hire, train, and evaluate staff to meet expectations and for professional development. Attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas. Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times. Maintain equipment in good working order and submit regular service repair requests. Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience. Perform other duties as assigned. Qualifications: 18 years of age or older. Minimum of 5 years of related experience. Industry Experience - Food & Beverage, Hospitality/Tourism Minimum of 2 years supervisory experience. Must have a valid Driver's License Post-Employment - ServSafe Manager Certification Associate's degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred Relevant work experience can be substituted for education - 3 years Knowledge, Skills, and Abilities: Strong communication and interpersonal skills. Proficient in working with details on a daily basis for prolonged periods of time. Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company. Demonstrated leadership skills in order to provide coaching and counseling to team members. Able to utilize computer systems. Ability to create alignment, unified thinking, and common purpose among team members. Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions. Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Occasional ( Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Occasional ( Bending Frequent (34-66%) Sitting Occasional ( Standing Frequent (34-66%) Walking Frequent (34-66%) This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation. The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. The Garde Manger Chef Supervises all functions of the cold preparation of banquets, catering, and weddings along with commissary cold production and preparation. The Garde Manger Sous Chef works in tandem with the Banquet Chef and is responsible for the Banquet Kitchen in the absence of the Banquet Chef. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Learn and maintain menu, recipe, and ingredient knowledge of all restaurants. As well as basic understanding of daily operations of Banquet, and Garde Manger production areas. Lead, supervise, motivate, guide, train, delegate, counsel, and discipline (when needed) culinary team members on a daily basis. Produce commissary bulk cold production for all restaurant outlets. Maintain high standards of food quality, and presentation for all restaurants. As well as Banquet and Garde Manger areas while anticipating guest needs Requisition daily food and paper supplies for all kitchen areas. Also maintain knowledge of protein, produce and dry goods, ordering procedures, and schedules. Create preplists and forecast amounts for weekly production of garde manger and banquet production. Resolve guest concerns and escalate advanced issues as needed. Monitor compliance with company, property, and department policies, and procedures. Report on issues as needed. Ensure proper use, maintenance, and cleaning of all kitchen equipment while maintaining kitchen safety, and designated sanitation standards. Contribute to creative development of menus. Attend designated leadership and BEO meetings Perform other duties as assigned. Qualifications: 18 years of age or older. Associate's degree - Culinary Arts, Culinary Management Relevant work experience can be substituted for education - 5 years Minimum of 5 years of related experience. Minimum of 2 years supervisory experience. Must possess a valid Driver's License. Knowledge, Skills, and Abilities: Strong foundation in classical cuisine and modern techniques. Demonstrate a passion to learn, grow, and share knowledge with others. Job Demands: While performing the duties of this job, the employee is required to: Climbing Ladders Occasional ( Reaching Forward Frequent (34-66%) Climbing Stairs Frequent (34-66%) (ft maximum height) Lifting Frequent (34-66%) (lbs maximum weight) Reaching Overhead Frequent (34-66%) Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Frequent (34-66%) Bending Frequent (34-66%) Sitting Occasional ( Standing Constant (>67%) Walking Constant (>67%) This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). This job regularly requires verbal communication of detailed information to others either by phone or in person. Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation. The position is frequently in close quarters, crawl spaces, shafts, man holes, small enclosed rooms, small sewage and line pipes, and other areas that could cause claustrophobia. The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The position is subject to extreme heat. Temperatures above 100 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to extreme cold. Temperatures typically below 32 for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The position is subject to both environmental conditions. Activities occur inside and outside. This position has a variable schedule, days, nights, weekends, and holidays. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description The Lead Cook provides general leadership and work direction of department team members, including but not limited to Organizing and assigning work Prioritizing workload and assignments to ensure orderly and efficient completion by department employees Directing department employees in the successful completion of assigned work Enforcing department and company rules Instructing and training department employees in the successful performance of their duties and Other leadership and work direction duties as assigned by Supervision. Lead Cooks do not perform supervisory tasks such as scheduling, discipline, performance reviews, hiring or terminations; although they may provide input to supervisors regarding such matters. (The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.) The Lead Cook will deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Responsible for learning and being familiar with all of Boyd Gaming's room outlets, Server functions, and for being able to answer general questions regarding the property. The Lead Cook will anticipate the guest's needs and respond appropriately with a sense of urgency. Read food orders from computer printouts and prepare food items according to established menu plans. The Lead Cook will wash, slice, peel and/or cut various foods to prepare for cooking or serving. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. The Lead Cook will assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to. Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes. The Lead Cook will guest interaction is a must. Must engage the guest each time they come to the buffet line. Explain product, ask question and build positive relationships with the guest. Coordinate and communicate on orders with dining room staff. The Lead Cook will assume limited charge of kitchen on respective shifts. Assume limited accountability of supervisors in their absence. The Lead Cook will receive and deliver food to the proper areas. Coach and direct all cooks, prep cooks and kitchen food runners to work in a productive and efficient manner. The Lead Cook will expedite all food orders promptly in a timely manner. Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner. Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. The Lead Cook will use and maintain all assigned areas and equipment in a sanitary, safe and effective manner. Consistent attendance at company/restaurant training programs as they are scheduled. The Lead Cook will complete opening, closing and other side duties as assigned by the supervisors. Pass all tests given including the training in order to retain the knowledge needed to be an effective server. The Lead Cook will maintain a well-groomed, neat and clean appearance. Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers. The Lead Cook will perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by management. Qualifications Must be at least 18 years of age. Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation. Demonstrated understanding and knowledge of the application of sanitation procedures. These skills and abilities are typically acquired through at least three (3) years experience directly related to the accountabilities specified. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Join the team at Hershey Lodge, an award-winning resort best known for being warm, welcoming, and distinctly Hershey. Offering 665 guest rooms and 100,000 square feet of function space, Hershey Lodge provides convenience and comfort for families and guests of all ages. We hope you'll enjoy the sweet hospitality and iconic chocolate details around every corner. Hershey Entertainment & Resorts Company (HE&R) is an award-winning entertainment & hospitality organization with properties including: Hersheypark, The Hotel Hershey, Hershey Lodge, Giant Center, Restaurants, and more. Our team members share a common goal of upholding the legacy of our founder, Milton S. Hershey, while striving to live by our company's Core Values: Devoted to the Legacy, Selfless Spirit of Service, Team Focused, and Respectful of Others. Hershey Entertainment & Resorts is committed to cultivating diversity, equity, and inclusion in our workforce, marketplace, and community, and is proud to help fulfill the dream of our founder by providing value to Milton Hershey School. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): Produce consistent food projects while following recipes with reduced supervision and direction from the chef's, while maintaining quality standards. Exhibits an advanced knowledge, understanding and application of knife skills and cooking techniques. Identify and safely use all kitchen equipment. Properly label, date and rotate all products to ensure safe keeping and sanitation. Maintain an organized, clean and sanitary/work area in accordance with Health Department/ ServSafe standards. Assist, train and guide culinary interns and general cooks in daily tasks. Able to work multiple stations in your designated area, on your designated shift to include but not limited to Garde Manager, A la Carte Hot Line, Banquets, etc. Basic understanding and knowledge of inventory control, requisitions, and par levels. Performs other job related duties as required, to include nightly food requisitions from the butcher/storeroom and prep lists, etc. Qualifications: Must be 18 years of age or older Must have a minimum of 1 year of cooking experience OR currently hold a culinary position in a similar restaurant, hotel or private club setting. High school diploma or equivalent Complete a mystery basket cooking test to include 3 courses in 4 hours. Must obtain ServSafe certification. Knowledge, Skills, and Abilities: Knowledgeable of kitchen equipment, good knife skills, and possess a full tool kit. Knowledgeable of weights and measures, as well as basic math applications. Must be able to assist, train and direct culinary interns and general cooks in daily tasks. Proficient in speaking, reading, and writing in English. Skilled with a minimum of two cuisines. Examples may include but not limited to Asian, Italian, Classical, New American, and Mexican. Job Demands: While performing the duties of this job, the employee is required to: Reaching Forward Constant (>67%) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Occasional ( Finger Dexterity Constant (>67%) Hand/Eye Coordination Constant (>67%) Stooping Occasional ( Bending Occasional ( Standing Constant (>67%) Walking Frequent (34-66%) Additional physical requirements include repetitive elbow motions for chopping, repetitive wrist motions for stirring and chopping. Must have ability of taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food, and beverage. Must have ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity. Must be able to work in extreme temperatures. This is a union position and the work schedule will be based on union seniority. Candidates must be able to meet scheduled requirements, which will most likely require evening and weekend hours. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.