Sous Chef jobs at Hhs - Hospital Housekeeping Systems

*The Art of Living Retreat Center is looking for a LEAD SOUS CHEF.* *Title*: Lead Sous Chef *Department*: Kitchen *Job type*: Full-Time Position; On-Site The Art of Living Retreat Center is an award-winning mountaintop wellness center in scenic Boone, NC. Surrounded by nature, we offer immersive experiences through the powerful practices of meditation, mindfulness, yoga, and Ayurveda. The Lead Sous Chef will assist the Head Chef in preparing stellar vegetarian meals, and ensuring the kitchen is always clean and sanitized. You will find yourself putting away deliveries and assisting the Head Chef as needed. If you enjoy serving others, this job may be for you. *What you'll do here:* * Prepare high-quality, affordable, flavorful, vegetarian food * Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations * Monitor inventory and purchase supplies and food from approved vendors * Assist in directing kitchen staff in meal preparation, creation, plating, and delivery * Identify and introduce new culinary techniques * Prepare meals and complete prep support as needed * Develop seasonally changing menus, together with the Head Chef. * Take responsibility for the beautiful presentation of dishes on the Buffet. * Keep track of stock levels and order ingredients or inform Head Chef when running low. * Adapt to the growth of the restaurant, with the potential to serve up to 500 meals per day. * Manage kitchen inventory using computer programs (MS Office, restaurant management software, POS) *Skills and Qualifications* ● Minimum of 2 years of leadership experience working as a Sous Chef or Cook ● Experience managing staff ● Culinary trained ● Experience cooking buffet style is preferred ● Working knowledge of all kitchen hygiene standards ● Fully computer literate ● Creative ● Passionate about cooking ● Presentable ● Team player ● Ability to work to a budget ● Experience working in a minimal-waste way ● Must have a great work ethic ● Proven track record ● This is a vegan/vegetarian concept restaurant so although you don't have to have vast experience with cooking with plant-based food you do need to be excited about this *Benefits* * Subsidized health/dental insurance after 90 days (Full-time only) * Paid vacation and sick time after 90 Days (Full-time only) * Generous 401k enrollment after 1 year (Full-time only) *Employee Perks* * Free wifi * Subsidized meal cards (Meals free for kitchen & dining employees) * Complimentary meditation and yoga classes * Complimentary participation in our Signature Happiness & Silence Retreats * Opportunities for advancement within the organization * Monthly Employee Appreciation Events - Bonfire, Dinner, Kayaking * Opportunity to engage in a wholesome lifestyle of self-sufficiency, meaningful work, inner development, and accomplishment * Opportunity to live and work in a beautiful and serene environment *About The Art of Living Retreat Center* Opened in 2012, the Art of Living Retreat Center is an outgrowth of the Art of Living Foundation's 40+ year global commitment to health, happiness, and Ayurveda. Our community is built around a spiritual and wellness focus. While this may not necessarily be in your background, you should be able to deeply understand and appreciate this approach to life. For those who are inclined towards this lifestyle, there are plenty of opportunities for personal growth. Job Type: Full-time Benefits: * 401(k) * Dental insurance * Food provided * Health insurance * Paid time off Shift: * Day shift * Evening shift Application Question(s): * How many years of leadership experience do you have as a Chef or Sous Chef? Work Location: In person

The Head Cook is responsible for the supervision the preparation of all food for the patients, cafeteria, coffee shop, catering and vending services. With assistance and direction from the Culinary Operations Manager, supervises Cooks, maintains quality and correct quantity of food items served to the patients, cafeteria, coffee shop, catering and vending services. Understands that patient needs are paramount and that changes in diets can be instant and is flexible as to these needs. As a member of the food and nutrition team, maintains cost containment, high sanitation practices, takes initiative and leads by example. Experience: Minimum of six years with at least 2 years' experience in mass feeding. Must have interpersonal skills to handle confidential information, sensitive situations, and ability to work with diverse groups of people within and outside the organization. Ability to work cooperatively with peers and supervisors to contribute to the overall productivity of the team. Hospital or health care institution experience preferred but not required. Experience with CBORD (Epic interfacing Nutrition software system) preferred but not required. CDM preferred but not required. Education, License & Cert: - Serve Safe Certification required within 12 months of hire - High School Diploma required - Six months culinary school desirable with basic understanding of therapeutic diets Essential Functions: 1. Preparation and cooking food for patients, cafeteria and other functions according to department policy and procedure. 2. Consult with Culinary Operations Manager in preparing daily varied food items as determined by the production sheets. 3. Prepare specified food items using standardized recipes for patient tray service and cafeteria according to food production sheets. 4. Maintains high standard of quality for all food items served. 5. Practices HACCP principles in all aspects of food preparation. 6. Dates and stores leftover food as required by department procedures. 7. Performs procedures for cleaning and sanitizing food service equipment and maintains a neat and clean work area. 8. Demonstrates an awareness of nutrition standards. 9. Utilizes proper body mechanics to prevent injury. 10. Practices proper safety procedures when using food service equipment i.e. chopper, slicer, ovens, knives, etc. 11. Demonstrates cost effective cooking by using recipes and good judgement with leftovers. 12. Participates in orientation programs for all new Cooks, including but not limited to facility tour, training schedule, uniform, introduction to food and nutrition policies, job description, proper use of equipment and safe food service practices. Essential Functions continued: 1. Huddles with cooks daily to ensure that all food items are prepared for trayline, room service, catering, cafeteria, coffee shop and floor stock operations 2. Ensures that proper receiving and storage techniques are followed 3. Participates and guides employees in safe production and delivery of food Other Duties: 1. Meets weekly with the Culinary Operations Manager Team to review obstacles, goals and critical success factors. 2. Attends and participates in staff meetings and huddles. 3. Demonstrates willingness to accept other duties and responsibilities as established by hospital administration. 4. Demonstrates effective time management, flexibility, and priority setting in Food Service Management. 5. It is understood that this description is not intended to be all inclusive, and that other duties may be assigned as necessary in the performance of this position. updated 12-11-24 Wage Range min $17.37/hr max $27.09

Job Description Salary: $85,000 - $95,000 Other Forms of Compensation: Medical, Dental, Vision, 401K, PTO Pay Grade: [[pay Grade_obj]] A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Campus Executive Chef! You will be the lead culinarian within our dining programs and catering. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities: Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards. Complete and implement daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences! Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1479311 Compass Corporate SHARON MCNEELEY [[req_classification]]

Job Description Executive Chef Salary: $90,000 - $101,250 (with bonus potential) A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Serve Those Who Serve At Compass Group, we take pride in providing exceptional dining experiences for the men and women who dedicate their lives to serving our country. Joining our military dining team means becoming part of a mission that goes far beyond food, it's about gratitude, respect and service with purpose. Every meal you prepare, every guest you greet, every detail you deliver is an opportunity to honor those who protect our freedom. We're looking for passionate people who believe that excellence in service is a way to give back, who find meaning in creating comfort, community and care for our nation's heroes. If you're ready to make a difference every day, join us and help us serve those who serve. Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications A.S. or equivalent experience 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

The Executive Chef is responsible for the management, operation, sanitation, and services of all kitchens, retail-catering operations, and adherence to all DPH and CMS standards within the Hebrew Rehabilitation Center (HRC) Roslindale and the Hebrew Rehabilitation Center (HRC) at Newbridge on the Charles-Dedham. As a member of the Culinary and Nutrition leadership team, responsible for working closely with the Director of Clinical Nutrition, Certified Dietary Manager, and Newbridge Purchasing Manager on department policies, processes, and procedures that are consistent with the Diet Manual and are in compliance with all Federal, State, City, Nutrition, and Kosher regulations. He or she will supervise activities and direct the training of all culinary personnel and other kitchen staff engaged in preparing and cooking in a safe work environment, following duties personally or through subordinate supervisors. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize patient dignity and choice in aspects of daily life. Strive to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. Core Competencies: Advance culinary skills, including food preparation, flavor pairings, and other cooking best practices Ability to develop a unique recipe that fits with the patient's needs and diet requirements In-depth knowledge of federal, state, and local food handling regulations Comfortable training, directing, and supervising the culinary team Exceptional leadership skills, including motivation and goal-setting, as well as possessing excellent communication and interpersonal skills Position Responsibilities: Operations Management: Oversee culinary operation, labor, and food cost management of all areas of responsibility Coordinate with the Certified Dietary Manager-Newbridge campus, Purchasing Manager,s and Supervisors on vendor selection, food, supplies procurement, and inventory control Collaborate with the Clinical Nutrition team in the development of recipes from an ingredient, flavor, cost, and nutritional perspective of patient nutritional needs Ensure that all recipes are accurate within the Computrition database, including flavor, yield, and nutritional requirements, with complete accuracy and clear, consistent procedures Manage and execute menu planning, utilization of food surplus and waste in all areas of operation, including Cafe, Country Kitchen, and Catering services with taking into account the anticipated number of guests and popularity of the various dishes. Oversee the leadership of all retail and catering operations, including sales, labor, budget management, audits, promotions, and marketing. Team Development: Develop and implement an onboarding program for newly hired chefs, cooks, culinary associates, and utility stewards Oversee the development, training and coaching of manager, supervisor and staff to ensure consistent application of rules, standard protocols and regulations are followed at the facility Advocate and sponsor safe workplace that drive culture, engagement, diversity and inclusion across the department Organize and execute employee engagement events and provide employee recognition to staff through employee recognition programs Work directly with the HR department to ensure proper staffing levels and maintain updated employee rosters and reviews Regulatory Oversight: Apply the organization safety standards and promote safety implementation according to OSHA protocols Maintain and update emergency food, supplies and preparedness in compliance to the Center of Medicare and Medicate Services (CMS) guidelines. Collaborate with Director of Engineering and other vendor to plan, direct, and manage the safe kitchen equipment operation, support and maintenance Organize and maintain a comprehensive sanitation practices and food safety program at Hebrew Rehabilitation Center Roslindale and Newbridge campus to ensure compliance with Center Medicare and Medicate Services (CMS), local Department of Public Health (DPH) official and Infection Control guidelines. Establish, coach, and maintain the implements and training of the ServSafe Manager and ServSafe Food Handler certification program provided to all manager, supervisor and staff Establish and maintain a monthly educational in-service program in sanitation and safe food service practice in accordance with HSL policies and protocols Inter-Departmental Relationship: Provide Culinary Operations support to other HSL campuses as needed Work directly with the Mashgiach to ensure proper procurement of kosher foods Interact with customers in a manner to ensure customer satisfaction. Address and resolve patient and customer concerns. Represents both Healthcare Centers in a manner that supports our Cultural Beliefs in all customer and employee interactions. Participate in HSL's management staff activities, representing HRC operations and discussions. Develop and maintain a high level of employee engagement through consistent gathering of staff feedback and ideas and consistent follow up with staff and managers. Maintain professional appearance at all times, clean and well-groomed in accordance with HRC standards. Other duties and responsibilities as assigned. Qualifications: A successful Executive Chef must: Commit to the organization's Cultural Beliefs. Have experience in leading a diverse workforce Be a strong communicator that can build and inspire a team and provide leadership that results in superior services Provide employees with clear and principled direction and able to hold them accountable Have excellent visioning for the future and be a strategic thinker A few years' experience in healthcare or assisted living facility is preferred Candidate pre-requisite requirements include: Bachelor's degree (B. A.)in Culinary and Food Service Management from four-year college or university Strong emphasis on labor and food cost capabilities and budget driven results. Three (3) to five (5) years of culinary management experience in contract food service, fine dining setting, or restaurant with purchasing and inventory knowledge and control Must be able to effectively present information, and respond to questions from groups of managers, clients, customers and the general public. Ability to strategically plan and articulate vision. Ability to make presentations to professionals Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable Possess or have the ability to possess any required certifications such as ServSafe Proficiency in the use of general and discipline-specific computer software and systems including MS Office Physical Requirements: Must be able to lift, pull, and pushing 50 (fifty) pounds. Remote Type On-site Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Department: Culinary Solutions Work Type: Full Time Shift: Shift 1/7:00:00 AM to 4:30:00 PM Minimum to Midpoint Pay Rate: $31.15 - $42.04 / hour Lead with impact. Cook with purpose. Build a team that cares as much as you do. At Lee Health, our teams come together with one mission: to care for our community with compassion, excellence, and heart. As our next Executive Chef, you'll lead more than a kitchen - you'll inspire a culinary team that nourishes patients, families, and staff across our health system. This role is ideal for a leader who blends creativity with operational excellence, and who thrives in an environment where their voice, ideas, and individuality truly matter. What You'll Do: In this key leadership position, you will: * Oversee all culinary operations of the Central Production Kitchen, including hot production, cold prep, bakery, preproduction, and on-demand kitchens. * Design and implement efficient systems that elevate quality, safety, and consistency across production areas. * Lead recipe standardization, menu execution, and regulatory compliance, ensuring excellence in every dish served. * Collaborate closely with the Culinary Director to align master schedules, workflows, and labor resources. * Drive continuous improvement and culinary innovation, fostering a culture where creativity and excellence thrive. * Coach, mentor, and develop culinary staff and supervisors, building a positive, inclusive, and growth-oriented work environment. * Promote teamwork and accountability, ensuring high performance and exceptional service outcomes. Why Join Lee Health? Because here, you're valued for being you. You'll join a mission-driven organization that celebrates your expertise, encourages your ideas, and provides the resources you need to grow. What We Offer You: * Affordable insurance benefits with family coverage * 403(b) Retirement Plan with up to 5% match * Generous PTO Plan * Free onsite Employee Health services * Employee Assistance Program * Onsite child day care centers * Life Disability Insurance * Education assistance and PSLF eligible * Market competitive rates * Collaborative Team * Community Focused Reputation * Supplemental benefits (pet insurance, legal insurance, etc) Requirements Education:Associate degree in Culinary Arts from an American Culinary Federation (ACF) accredited program or current certification as an ACF Certified Executive Chef required. Bachelor's degree in Culinary Management, Hospitality, or a related field, or an equivalent combination of education and progressive leadership experience in large-scale foodservice operations preferred. Experience: Minimum five (5) years of progressive leadership experience in high-volume, multi-area, or multi-site food service operation. Healthcare or institutional food service experience is strongly preferred. Experience in employee training, performance management, and team building required. Formal culinary training required. Certification:SERV Safe Food Protection Manager certification required within 6 months of hire. Certified Executive Chef (CEC) Designation preferred. License: Not applicable Other: * Competency in production scheduling, recipe standardization, and food safety systems. * Must demonstrate ability to lead multi-functional culinary teams. * Requires excellent verbal and written communication skills. * Experience using food service software systems and tools (e.g., Computrition, Excel, Outlook). * Ability to coach, train, and hold employees accountable to performance expectations. * Must be able to stand and walk for prolonged periods and perform physical duties typical of a commercial kitchen environment. * Bilingual skills are a plus due to workforce diversity. * Talking, hearing, and visual acuity are essential. US:FL:Fort Myers

Why join Givens? Givens Communities continues to be a positive force and advocate for older adults. We have a mission to expand the possibilities of aging by improving lives through communities, services, and outreach. Givens Communities promotes an environment of inclusion and belonging by aligning our words with actions so that everyone is welcomed and treated with dignity and respect. We continuously look for innovative approaches to achieve our sustainability goals and practices to protect our natural resources. Our collective mindset is to ensure the communities remain forward thinking and progressive as our residents seek a purpose driven life. Purpose. Passion. Possibilities. What you'll get: Three major medical health insurance plans to choose from with dental and vision coverage at no additional cost (Free basic coverage for full-time team members!) Free short-term disability, life insurance, & access to our employee assistance program Paid time off (PTO) w/ immediate access to 5 PTO days before your 90 days! 403(b) retirement plan with up to a 6% matching Educational assistance & professional development opportunities Flexible spending account (FSA) & access to AFLAC & Prudential Life insurance products Fast-growing nonprofit with tons of advancement opportunities Givens Highland Farms, a nonprofit continuing care retirement community (CCRC), is hiring for a full-time Executive Chef to support our dining department. Reporting directly to the Dining Services Director, the primary purpose of this position is to provide direct leadership, supervision, technical guidance, and support to the Dining Services Department. You will oversee and direct all activities for the Independent Living Kitchen, and assist with the Health Care Center Kitchen operations as well, all in compliance with Givens policies and vision to assure the highest degree of quality care at all times. What You'll Do: Directly responsible for IL Kitchen operations and provide support for the HCC Kitchen Responsible for inventory control of all products for Independent Living Responsible for recruiting, hiring, training, directing and evaluating staff who work under your authority Monitor and control team member scheduling and developing the work plan to meet budget guidelines Plan menus, develop recipes, and direct production schedule and quantities Responsible for overall department sanitation; ensures that the department meets all local and federal sanitation and food handling codes Works cooperatively and actively with maintenance department to ensure high standards of maintenance of food service areas Inspects foods and meats in storage, checks equipment in cooking area often to assure safety and sanitation standards Assists in the planning and execution of catering events for Givens Highland Farms Perform any other duties and/or tasks that may be assigned on an as-needed basis by an authorized supervisor What you'll Need: Minimum 2 years Executive Chef experience in hospitality, multi-unit, medium volume food service operations Culinary degree and/or certificate achievement preferred Knowledge of dietary requirements and restrictions for senior adults Enthusiasm to work in high paced environments Creative mindset with an in depth understanding of cost control Working knowledge of various computer software programs (MS Office, restaurant management software, & POS systems) Bilingual in English and Spanish preferred Compensation is $75,000 - $80,000 annually based on experience, in addition to our comprehensive benefits package. Still curious about what Givens is all about? It's kind of a long story, but at our core, we're a senior housing organization with a lot of heart and committed to providing housing to seniors of all socioeconomic backgrounds across WNC for more than 40 years. We already have four communities (two life plan communities and two affordable communities) with plans for many more in the coming years. #SJ

Why join Givens? Givens Communities continues to be a positive force and advocate for older adults. We have a mission to expand the possibilities of aging by improving lives through communities, services, and outreach. Givens Communities promotes an environment of inclusion and belonging by aligning our words with actions so that everyone is welcomed and treated with dignity and respect. We continuously look for innovative approaches to achieve our sustainability goals and practices to protect our natural resources. Our collective mindset is to ensure the communities remain forward thinking and progressive as our residents seek a purpose driven life. Purpose. Passion. Possibilities. What you'll get: * Three major medical health insurance plans to choose from with dental and vision coverage at no additional cost (Free basic coverage for full-time team members!) * Free short-term disability, life insurance, & access to our employee assistance program * Paid time off (PTO) w/ immediate access to 5 PTO days before your 90 days! * 403(b) retirement plan with up to a 6% matching * Educational assistance & professional development opportunities * Flexible spending account (FSA) & access to AFLAC & Prudential Life insurance products * Fast-growing nonprofit with tons of advancement opportunities Givens Highland Farms, a nonprofit continuing care retirement community (CCRC), is hiring for a full-time Executive Chef to support our dining department. Reporting directly to the Dining Services Director, the primary purpose of this position is to provide direct leadership, supervision, technical guidance, and support to the Dining Services Department. You will oversee and direct all activities for the Independent Living Kitchen, and assist with the Health Care Center Kitchen operations as well, all in compliance with Givens policies and vision to assure the highest degree of quality care at all times. What You'll Do: * Directly responsible for IL Kitchen operations and provide support for the HCC Kitchen * Responsible for inventory control of all products for Independent Living * Responsible for recruiting, hiring, training, directing and evaluating staff who work under your authority * Monitor and control team member scheduling and developing the work plan to meet budget guidelines * Plan menus, develop recipes, and direct production schedule and quantities * Responsible for overall department sanitation; ensures that the department meets all local and federal sanitation and food handling codes * Works cooperatively and actively with maintenance department to ensure high standards of maintenance of food service areas * Inspects foods and meats in storage, checks equipment in cooking area often to assure safety and sanitation standards * Assists in the planning and execution of catering events for Givens Highland Farms * Perform any other duties and/or tasks that may be assigned on an as-needed basis by an authorized supervisor What you'll Need: * Minimum 2 years Executive Chef experience in hospitality, multi-unit, medium volume food service operations * Culinary degree and/or certificate achievement preferred * Knowledge of dietary requirements and restrictions for senior adults * Enthusiasm to work in high paced environments * Creative mindset with an in depth understanding of cost control * Working knowledge of various computer software programs (MS Office, restaurant management software, & POS systems) * Bilingual in English and Spanish preferred Compensation is $75,000 - $80,000 annually based on experience, in addition to our comprehensive benefits package. Still curious about what Givens is all about? It's kind of a long story, but at our core, we're a senior housing organization with a lot of heart and committed to providing housing to seniors of all socioeconomic backgrounds across WNC for more than 40 years. We already have four communities (two life plan communities and two affordable communities) with plans for many more in the coming years. #SJ

Job Description Why join Givens? Givens Communities continues to be a positive force and advocate for older adults. We have a mission to expand the possibilities of aging by improving lives through communities, services, and outreach. Givens Communities promotes an environment of inclusion and belonging by aligning our words with actions so that everyone is welcomed and treated with dignity and respect. We continuously look for innovative approaches to achieve our sustainability goals and practices to protect our natural resources. Our collective mindset is to ensure the communities remain forward thinking and progressive as our residents seek a purpose driven life. Purpose. Passion. Possibilities. What you'll get: Three major medical health insurance plans to choose from with dental and vision coverage at no additional cost (Free basic coverage for full-time team members!) Free short-term disability, life insurance, & access to our employee assistance program Paid time off (PTO) w/ immediate access to 5 PTO days before your 90 days! 403(b) retirement plan with up to a 6% matching Educational assistance & professional development opportunities Flexible spending account (FSA) & access to AFLAC & Prudential Life insurance products Fast-growing nonprofit with tons of advancement opportunities Givens Highland Farms, a nonprofit continuing care retirement community (CCRC), is hiring for a full-time Executive Chef to support our dining department. Reporting directly to the Dining Services Director, the primary purpose of this position is to provide direct leadership, supervision, technical guidance, and support to the Dining Services Department. You will oversee and direct all activities for the Independent Living Kitchen, and assist with the Health Care Center Kitchen operations as well, all in compliance with Givens policies and vision to assure the highest degree of quality care at all times. What You'll Do: Directly responsible for IL Kitchen operations and provide support for the HCC Kitchen Responsible for inventory control of all products for Independent Living Responsible for recruiting, hiring, training, directing and evaluating staff who work under your authority Monitor and control team member scheduling and developing the work plan to meet budget guidelines Plan menus, develop recipes, and direct production schedule and quantities Responsible for overall department sanitation; ensures that the department meets all local and federal sanitation and food handling codes Works cooperatively and actively with maintenance department to ensure high standards of maintenance of food service areas Inspects foods and meats in storage, checks equipment in cooking area often to assure safety and sanitation standards Assists in the planning and execution of catering events for Givens Highland Farms Perform any other duties and/or tasks that may be assigned on an as-needed basis by an authorized supervisor What you'll Need: Minimum 2 years Executive Chef experience in hospitality, multi-unit, medium volume food service operations Culinary degree and/or certificate achievement preferred Knowledge of dietary requirements and restrictions for senior adults Enthusiasm to work in high paced environments Creative mindset with an in depth understanding of cost control Working knowledge of various computer software programs (MS Office, restaurant management software, & POS systems) Bilingual in English and Spanish preferred Compensation is $75,000 - $80,000 annually based on experience, in addition to our comprehensive benefits package. Still curious about what Givens is all about? It's kind of a long story, but at our core, we're a senior housing organization with a lot of heart and committed to providing housing to seniors of all socioeconomic backgrounds across WNC for more than 40 years. We already have four communities (two life plan communities and two affordable communities) with plans for many more in the coming years. #SJ

Job Description [[title]] Pay Grade: [[pay Grade_obj]] Salary: 120000 - 125000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: Develops high culinary standards for our retail, board meals, dining and catering operations Trains, develops and provides inspirational leadership to local culinary team Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus Analyzes ongoing performance and trends in the local operation and devises and leads improvements Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately Preferred Qualifications: Culinary degree preferred Bachelor's Degree in Food Services Technology/Management/or related field preferred Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training Experience with planning and managing catering events from a culinary perspective Strong leadership skills and desire to work with an industry leader Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficient computer skills (Microsoft Office, Email and the Internet) Ability to communicate on various levels including management, departmental, customer and associate ServSafe Certification Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job Description Salary: $80,000 - $85,000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *********************************************************************************************** Req ID: 1487388 Compass Corporate KRISTINA MCCARTHY [[req_classification]]

Start a meaningful career as an Executive Chef with Thorne Crest Senior Living Community. Make a difference in someone's life every day. At Thorne Crest Senior Living Community, we believe that exceptional dining experiences help residents feel valued, cared for, and at home. Join our dedicated culinary team and bring your passion for scratch cooking, creativity, and service to a role where your work truly matters. Why Join Us? People First: Build meaningful connections with residents and collaborate closely with a supportive team. Competitive Pay: We offer a strong wage package based on experience and expertise. Stable Schedule: Full-time position with rotating weekends and holidays. Supportive Culture: We value our team members as much as our residents. Quick Hiring: Apply today and hear back within 48 hours. What You'll Do Maintain current knowledge of food-service regulations and best practices. Assist in planning and executing departmental goals, budgets, and operational systems. Develop menus, order supplies, and coordinate meals for special events. Promote high-quality, from-scratch cooking using fresh, flavorful ingredients. Set and enforce recipe standards, portion guidelines, and presentation expectations. Monitor meal quality, ensuring resident preferences and dietary needs are met. Conduct daily rounds to support staff performance, safety, and sanitation standards. Communicate effectively with all departments to ensure smooth operations. Engage with residents to gather feedback and enhance satisfaction. Maintain clean and sanitary food-preparation and storage areas. Participate in ongoing professional development. Train, mentor, and motivate culinary staff. What You'll Need Certified Food Protection Manager certification, or willingness to obtain within 2 months. Bachelor's or associate degree in culinary arts, or equivalent training and experience. Minimum 2 years of experience as a chef. Must be 21 years of age or older. Benefits Available to You Medical Dental Vision 403(b) with Discretionary Employer Match Life/AD&D Insurance Short- & Long-Term Disability Accident & Critical Illness Insurance Employee Assistance Program To apply, please complete the required questionnaire. We accept applications on a rolling basis. We are an Equal Opportunity Employer and are committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, ancestry, disability, medical condition, genetic information, marital status, veteran or military status, citizenship status, pregnancy (including childbirth, lactation, and related conditions), political affiliation, or any other status protected by applicable federal, state, or local laws. We are committed to providing an inclusive and accessible recruitment process. If you require accommodations during the interview process, please let us know. Reasonable accommodations will be provided upon request to ensure equal opportunity for all applicants. Applicants may be subject to a background check. Employees in this position must be able to satisfactorily perform the essential functions of the position. If requested, this organization will make every effort to provide reasonable accommodations to enable employees with disabilities to perform the position's essential job duties. As markets change and the Organization grows, job descriptions may change over time as requirements and employee skill levels evolve. With this understanding, this organization retains the right to change or assign other duties to this position.

Start a meaningful career as an Executive Chef with Thorne Crest Senior Living Community. Make a difference in someone's life every day. At Thorne Crest Senior Living Community, we believe that exceptional dining experiences help residents feel valued, cared for, and at home. Join our dedicated culinary team and bring your passion for scratch cooking, creativity, and service to a role where your work truly matters. Why Join Us? People First: Build meaningful connections with residents and collaborate closely with a supportive team. Competitive Pay: We offer a strong wage package based on experience and expertise. Stable Schedule: Full-time position with rotating weekends and holidays. Supportive Culture: We value our team members as much as our residents. Quick Hiring: Apply today and hear back within 48 hours. What You'll Do Maintain current knowledge of food-service regulations and best practices. Assist in planning and executing departmental goals, budgets, and operational systems. Develop menus, order supplies, and coordinate meals for special events. Promote high-quality, from-scratch cooking using fresh, flavorful ingredients. Set and enforce recipe standards, portion guidelines, and presentation expectations. Monitor meal quality, ensuring resident preferences and dietary needs are met. Conduct daily rounds to support staff performance, safety, and sanitation standards. Communicate effectively with all departments to ensure smooth operations. Engage with residents to gather feedback and enhance satisfaction. Maintain clean and sanitary food-preparation and storage areas. Participate in ongoing professional development. Train, mentor, and motivate culinary staff. What You'll Need Certified Food Protection Manager certification, or willingness to obtain within 2 months. Bachelor's or associate degree in culinary arts, or equivalent training and experience. Minimum 2 years of experience as a chef. Must be 21 years of age or older. Benefits Available to You Medical Dental Vision 403(b) with Discretionary Employer Match Life/AD&D Insurance Short- & Long-Term Disability Accident & Critical Illness Insurance Employee Assistance Program To apply, please complete the required questionnaire. We accept applications on a rolling basis. We are an Equal Opportunity Employer and are committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, ancestry, disability, medical condition, genetic information, marital status, veteran or military status, citizenship status, pregnancy (including childbirth, lactation, and related conditions), political affiliation, or any other status protected by applicable federal, state, or local laws. We are committed to providing an inclusive and accessible recruitment process. If you require accommodations during the interview process, please let us know. Reasonable accommodations will be provided upon request to ensure equal opportunity for all applicants. Applicants may be subject to a background check. Employees in this position must be able to satisfactorily perform the essential functions of the position. If requested, this organization will make every effort to provide reasonable accommodations to enable employees with disabilities to perform the position's essential job duties. As markets change and the Organization grows, job descriptions may change over time as requirements and employee skill levels evolve. With this understanding, this organization retains the right to change or assign other duties to this position. Powered by JazzHR gu SjUifVuq

This Executive Sous Chef position, under the direction of the Executive Chef and in partnership with the Licensed Areas Dining Operations Manager, supports both the Back-of-House (BOH) culinary operations and the Front-of-House (FOH) dining service operations of all licensed areas. This position ensures that meals are planned, prepared, and served in accordance with resident dietary needs, clinical guidelines, and Williamsburg Landing policies. The Executive Sous Chef supervises and manages scheduling for BOH team, supports FOH service operations, provides coaching and training to cooks and utility team members, and maintains high standards of food quality, safety, sanitation, and resident satisfaction. The role oversees food production for daily dining, therapeutic and texture-modified diets, special events, and catered functions, and assumes leadership responsibilities in the absence of the Executive Chef, the Assisted Living Dining Operations Manager, and/or Director of Culinary Services. ESSENTIAL JOB FUNCTIONS BACK-OF-HOUSE (BOH) RESPONSIBILITIES CULINARY OPERATIONS Prepares, portions, and garnishes food in accordance with standardized recipes, cooking methods, and nutritional guidelines appropriate for older adults and individuals with clinical dietary needs. Establishes kitchen workflows, daily prep lists, and production assignments; provides coaching and corrective feedback to maintain safety, food quality, and efficiency. Maintains a high standard of food quality, presentation, portion control, and plate consistency suitable for assisted living dining operations. Ensures consistent use of standardized recipes, including modifications for therapeutic and texture-modified diets (e.g., puree, mechanical soft, cardiac, renal, diabetic). Trains BOH staff in safe food handling procedures, culinary techniques, allergen protocols, and proper use of kitchen equipment. Prepares and carves meats, soups, sauces, and specialty dishes for daily menu service, events, and catered functions. Monitors BOH equipment performance, production flow, and food usage; recommends process improvements supporting safety, quality, and regulatory compliance. Ensures compliance with state health department regulations, infection control standards, and facility sanitation policies. Assumes BOH leadership responsibilities in the absence of the Executive Chef. FRONT-OF-HOUSE (FOH) RESPONSIBILITIES DINING ROOM SUPPORT In collaboration with the Dining Operations Manager, the Executive Sous Chef: Supports the coordination and smooth execution of meal service to ensure timely delivery of meals that uphold dignity, resident choice, and a positive dining experience. Ensures proper communication of menu changes, special diets, allergies, and resident preferences between BOH and FOH teams. Assists in training FOH team members on plating standards, expo procedures, portion accuracy, allergens, and therapeutic diet guidelines. Monitors service flow between kitchen and dining room to ensure accuracy, timeliness, and resident satisfaction. Supports FOH operations during peak service periods, special events, and staffing shortages as needed. Collaborates with the Dining Operations Manager on quality improvement initiatives related to service delivery and resident satisfaction. Engages with residents, families, and guests in a professional, respectful, and service-oriented manner. PEOPLE MANAGEMENT & LEADERSHIP RESPONSIBILITIES Manages staff scheduling for BOH and supports FOH scheduling needs to ensure adequate departmental coverage. Provides day-to-day coaching, mentoring, and skills development for culinary and dining staff. Supports onboarding and training of new employees, ensuring proper orientation to food safety, sanitation, policies, service expectations, and culinary procedures. Completes performance evaluations by providing input on staff competencies, adherence to standards, teamwork, and opportunities for improvement. Addresses performance issues promptly and professionally, following Williamsburg Landing policies for documentation and corrective action. Leads or participates in daily pre-service meetings (lineups) to communicate menu updates, priorities, service standards, workflow, and staffing notes. Fosters a positive, collaborative, and inclusive work environment that supports teamwork, accountability, and high service standards. QUALIFICATIONS Graduate of culinary school or recognized culinary apprentice program, preferred 3+ years of experience in culinary leadership positions; experience with production, senior living, or healthcare culinary environment preparing meals for individuals with varied dietary requirements, preferred Valid Food Handlers Card required SERVSAFE Manager Certification required within 30 days of employment. Knowledge of therapeutic and restricted diets commonly used in Assisted Living settings (diabetic, cardiac, renal, dysphagia, etc.) KNOWLEDGE, SKILLS AND ABILITIES Demonstrated experience in quantity food production within healthcare, senior living, hospitality, or fine-dining settings. Knowledge of purchasing, inventory control, receiving, and storage procedures in compliance with regulatory and sanitation standards. Understanding of nutrition principles, clinical diet guidelines, and menu planning for older adults and individuals with medical conditions. Ability to guide production of meals that meet texture-modified and therapeutic diet requirements Strong understanding of sanitation standards, state licensing requirements, health department regulations, and infection control protocols Proficient computer skills (Word, Excel, Google Workspace); ability to learn food production systems and EHR/menu management platforms Ability to work cross functionally and collaboratively with staff and other operational and clinical leaders to ensure resident and family satisfaction with culinary services Excellent organizational and administrative skills and the ability to handle multiple priorities simultaneously in a fast-paced environment Excellent oral and written communication and interpersonal skills to positively interact with residents and staff Strong coaching and supervisory skills to help staff continue their professional growth and improve performance Ability to lift and carry a minimum of 50 pounds Ability to stand and walk for extended periods during meal preparation and service Ability to use hands, arms and fingers for food handling, equipment operation, and utensil use; ability to talk and hear in a busy kitchen environment. Ability to occasionally sit, climb, balance, stoop, kneel, crouch, or crawl. Ability to work in environments exposed to heat, cold, steam, and cleaning chemicals for extended periods. BENEFITS (Full-Time Employees) : Health, Dental & Vision Insurance FSA & HSA 403(b) Retirement Plan* 529 College Savings Plan* Long-Term Care Insurance Legal Resources Paid Time Off Holiday Pay* Corporate Wellness Program* Health Club & Spa Membership* Employee Education & Training Fund* Employee Assistance Program Credit Union Membership* * Part Time employee eligible Williamsburg Landing is a non-profit, independent community offering a vibrant lifestyle for residents. Requirements: PI0c6560709d11-31181-39139121

Job Description Executive Chef Salary: $80,000 to $85,000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1479757 Compass Corporate Gina Barbish [[req_classification]]

Full-time Description Job Title: Divisional Executive Chef Presbyterian Communities of South Carolina (PCSC) is a well-respected not-for-profit senior living organization that has enriched the lives of seniors since 1958. We operate six Life Plan Communities across the state, with our Management Services Office providing essential support to all community operations, including sales, marketing, and programming. We have an exciting career opportunity for a highly motivated and experienced Divisional Executive Chef to join our team. Reporting to the Divisional Director of Culinary Services, this senior leadership role is central to the development, management, and day-to-day operations of PCSC Culinary Services, with guidance from the Divisional Director of Culinary Services. As an in-house, statewide senior living dining service program, we embrace culinary integrity and innovation. The ideal candidate will be dedicated to providing nourishing and memorable meals using high-quality, seasonal, and resourced ingredients and products across all our communities. Responsibilities include but not limited to: Responsible for service and operational excellence in quality, presentation, and overall dining experience, meeting and exceeding the expectation of PCSC residents and Executive Directors. Develops menus to meet resident preferences, seasonal variances, and cost objectives to ensure memorable meals consistently. Mentors and trains each location's culinary team to assure consistency of quality services across the statewide program. Ensures proper portions are being served while monitoring waste. Recognizes and anticipates marketplace trends in the senior living industry to maintain a competitive dining experience. Assists when needed in the orientation of new staff to community and company policies. Identifies program development needs of individual locations and assists staff in implementation. Develops division goals and objectives as part of the PCSC operational emphasis. Collaborates with PCSC management staff in developing annual division budget. Monitors staff adherence to policies and program expectations and redirects as necessary. Requirements: Minimum Education, Experience and Skills: Education: Associates Degree Experience: Three years of culinary management. Certified as an Executive Chef. ServSafe Certified. Skill: Proficiency in Microsoft software programs. Strong planning, organizing, leadership and team management skills. This position will require regular travel throughout the state of South Carolina. We rely on Service, Excellence, Relationship, teamwork, and Stewardship and use these values as a foundation for ensuring our ministry and mission are lived every day. EOE

Full-time Description The Columbia Presbyterian Community has a wonderful opportunity for an Executive Chef to join their Culinary team! As part of the management team, this position will supervise the quality standards and practices of the food production process including purchasing, food specifications, meal preparation, service and sanitation. Responsibilities for this leadership position include but not limited to: Being responsible for service and operational excellence in quality and presentation Participating in the planning and execution of special events. Responding to guest meal surveys; identifying areas for improvement. Visiting all dining areas to assess satisfaction levels Ensuring proper serving portions and oversee food preparation to minimize waste Ensuring high quality, good tasting and well-presented meals are executed daily. Assisting in the completion and implementation of production sheets, recipes, order books, temperature logs, etc., as needed. Developing menus to meet resident preferences, seasonal variances and cost objectives. Maintaining Quality Assurance files and logs. Ensuring staff practices meet HACCP and infection control standards. Regularly monitoring and enforcing safety standards with staff. Supervise culinary staff including cooks and utility workers. Requirements Minimum Education, Experience and Skills: Education: Associates Degree Experience: Three years in a supervisory culinary role Skill: Proficiency in Microsoft software programs. Strong planning, organizing, leadership and team management skills. ServSafe Certification required. Preferred Education, Experience and Skills Education: Bachelor's Degree in related field Experience: Direct experience working in senior living as a culinary supervisor. Skill: Experience with ordering systems and proven relationships with outside vendors. CDM Preferred. Our community believes in Relationships, Service, Teamwork, Stewardship and Excellence and we use these values daily as we fulfill our mission. We offer wonderful benefits including major medical, PTO accrued weekly and weekly pay! If you are ready to make a difference in the lives of Seniors, apply today! EOE

CCL is hiring an Executive Chef at Westminster-Canterbury of the Blue Ridge, a continuing care retirement community. The Executive Chef supervises activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.Responsibilities Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training. Establishes and enforces nutrition, sanitation, safety and merchandising standards. Assures compliance with all sanitation ServSafe and safety requirements. Resolves customer concerns. Qualifications Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. Must obtain ServSafe certification. Must meet state and local food handler requirements. Must possess food handler's permit.

We're looking for a friendly, compassionate, leader to join our culinary team! Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Enjoy most nights and weekends off while growing your career and income in an engaging and rewarding environment. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee Assistance Program (EAP) Career development and ongoing training Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. - Billing Identifier: VP Tyler Holland