Assistant Chef jobs at HUDSON COMPANIES - 87 jobs

HOMES Brewery is a vibrant hub for food, beverage, and hospitality in Ann Arbor, featuring a nationally acclaimed brewpub, production brewery, coffee roastery, events campus, and catering operation. We pride ourselves on innovation, approachability, and an ever-evolving culinary identity rooted in flavor, creativity, and community. We're looking for an Executive Chef with a strategic edge, a hands-on leader who loves running a busy kitchen but also thrives in shaping vision, developing teams, and elevating multi-concept culinary operations. This is your chance to drive creativity, inspire talent, and influence the future of HOMES' food program across multiple venues and experiences. Who You Are A culinary leader who blends creativity with operational excellence. A strategic thinker who sees the big picture and executes with precision. A coach and mentor who thrives on developing people, systems, and culture. A hospitality-driven operator who believes that great food, great teams, and great experiences are inseparable. Someone who finds energy in doing work that matters: building teams, shaping food experiences, and continually growing your craft. A leader who thrives when you have room to make thoughtful decisions, express your style, and run an organized, steady kitchen where people can do their best work. A focus on impact over hours - meaningful results and tangible outcomes, not just time spent. Someone who craves flexibility and a balanced work/home life. What You'll Do Menu Development & Culinary Strategy Partner with leadership to shape the culinary vision across HOMES' multiple concepts, seasonal rollouts, and events. Lead creative menu development, recipe testing, and plating standards to ensure consistency, innovation, and alignment with our brand identity. Stay ahead of trends, sourcing inspiration from global cuisines and emerging flavors, particularly in Asian and fusion-inspired dishes. Collaborate with beverage and hospitality teams to create harmonious food and drink experiences. Team Leadership & Talent Growth Build, coach, and lead a high-performing kitchen team, empowering chefs and cooks to grow in skill and leadership. Foster a culture aligned with HOMES' 4H values: Honest, Helpful, Honed, and Happy. Establish training programs, mentorship pathways, and systems that create structure and predictability while supporting creativity and self-expression. Model professionalism, empathy, and positivity in a fast-paced, high-volume environment. Operations & Systems Oversee kitchen operations across multiple venues, ensuring safety, quality, consistency, and efficiency. Collaborate on inventory management, ordering, and food cost control. Implement and maintain systems, workflows, and routines that create stability and accountability without stifling creativity. Ensure seamless communication between back-of-house and front-of-house teams to deliver outstanding guest experiences. Collaboration & Leadership Act as a bridge between kitchen operations and company leadership, contributing to strategic decisions, concept development, and brand growth. Participate in creative sessions, seasonal menu rollouts, and special events. Advocate for your team and provide input on tools, training, and processes to elevate kitchen performance and satisfaction. Requirements 5+ years of professional kitchen experience, including 2+ years in a leadership role. Proven success managing high-volume operations with multi-concept oversight. Strong culinary skills, creativity, and a passion for flavor-driven cuisine, especially Asian or fusion-inspired styles. Experience in team development, mentorship, recipe costing, and operational systems. Excellent communication, problem-solving, and organizational skills. A passion for hospitality, creativity, growth, and continuous improvement. Benefits Competitive salary with growth opportunities Optional health, dental, vision, STD, LTD, life insurance with company contributions Flexible schedule Employee perks across HOMES sister brands EQUAL OPPORTUNITY EMPLOYER We consider all qualified applicants for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran or military status, disability, or any other factors prohibited by law.

Job Description HOMES Brewery is a vibrant hub for food, beverage, and hospitality in Ann Arbor, featuring a nationally acclaimed brewpub, production brewery, coffee roastery, events campus, and catering operation. We pride ourselves on innovation, approachability, and an ever-evolving culinary identity rooted in flavor, creativity, and community. We're looking for an Executive Chef with a strategic edge, a hands-on leader who loves running a busy kitchen but also thrives in shaping vision, developing teams, and elevating multi-concept culinary operations. This is your chance to drive creativity, inspire talent, and influence the future of HOMES' food program across multiple venues and experiences. Who You Are A culinary leader who blends creativity with operational excellence. A strategic thinker who sees the big picture and executes with precision. A coach and mentor who thrives on developing people, systems, and culture. A hospitality-driven operator who believes that great food, great teams, and great experiences are inseparable. Someone who finds energy in doing work that matters: building teams, shaping food experiences, and continually growing your craft. A leader who thrives when you have room to make thoughtful decisions, express your style, and run an organized, steady kitchen where people can do their best work. A focus on impact over hours - meaningful results and tangible outcomes, not just time spent. Someone who craves flexibility and a balanced work/home life. What You'll Do Menu Development & Culinary Strategy Partner with leadership to shape the culinary vision across HOMES' multiple concepts, seasonal rollouts, and events. Lead creative menu development, recipe testing, and plating standards to ensure consistency, innovation, and alignment with our brand identity. Stay ahead of trends, sourcing inspiration from global cuisines and emerging flavors, particularly in Asian and fusion-inspired dishes. Collaborate with beverage and hospitality teams to create harmonious food and drink experiences. Team Leadership & Talent Growth Build, coach, and lead a high-performing kitchen team, empowering chefs and cooks to grow in skill and leadership. Foster a culture aligned with HOMES' 4H values: Honest, Helpful, Honed, and Happy. Establish training programs, mentorship pathways, and systems that create structure and predictability while supporting creativity and self-expression. Model professionalism, empathy, and positivity in a fast-paced, high-volume environment. Operations & Systems Oversee kitchen operations across multiple venues, ensuring safety, quality, consistency, and efficiency. Collaborate on inventory management, ordering, and food cost control. Implement and maintain systems, workflows, and routines that create stability and accountability without stifling creativity. Ensure seamless communication between back-of-house and front-of-house teams to deliver outstanding guest experiences. Collaboration & Leadership Act as a bridge between kitchen operations and company leadership, contributing to strategic decisions, concept development, and brand growth. Participate in creative sessions, seasonal menu rollouts, and special events. Advocate for your team and provide input on tools, training, and processes to elevate kitchen performance and satisfaction. Requirements 5+ years of professional kitchen experience, including 2+ years in a leadership role. Proven success managing high-volume operations with multi-concept oversight. Strong culinary skills, creativity, and a passion for flavor-driven cuisine, especially Asian or fusion-inspired styles. Experience in team development, mentorship, recipe costing, and operational systems. Excellent communication, problem-solving, and organizational skills. A passion for hospitality, creativity, growth, and continuous improvement. Benefits Competitive salary with growth opportunities Optional health, dental, vision, STD, LTD, life insurance with company contributions Flexible schedule Employee perks across HOMES sister brands EQUAL OPPORTUNITY EMPLOYER We consider all qualified applicants for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran or military status, disability, or any other factors prohibited by law.

We are looking for a hands-on Head Chef to become a valued member at the Scenic Hotel Bay of Islands! Great opportunity to lead our kitchen team! 29th December, 2025 Hotel: Scenic Hotel Bay of Islands Employment Type: Full-Time, Permanent position. Hours of Work: Guaranteed 40 hours per week, on a rotating roster, including weekends. Salary: 75,000 - $76,000 This position presents an ideal opportunity for a hands-on Head Chef eager to elevate their culinary career to the next level. With responsibilities including leadership, menu development, managing a small kitchen team, and culinary innovation. Key Tasks & Responsibilities: * Taking a hands-on approach to running the kitchen, including determining work requirements and allocation of duties. * Plan and direct food preparation and culinary activities involved for the service the hotel's outlets. * Control food ordering and labour cost requirements. * Preparation and maintenance of Kitchen department rosters and attendance records. * Reacting to the developing market trends and incorporate innovative dishes to the menu. * Undertake supervision duties ensuring that all kitchen employees maintain high standards of service. * Assist in all staff selection and training within the Hotel kitchen and ensures that all records required by the Hotel are maintained. Preferred Skills & Experience: * A minimum of 5 years experience in a commercial kitchen environment, with 2-3 years experience in a senior kitchen role. * A NZ Certificate (Level 4, or higher qualification) in Cookery. * A current Food Handling Certificate * A current First Aid certificate * Strong leadership and communication skills, with the ability to motivate and inspire a team. * A commitment to maintaining high standards of food quality, safety, and hygiene. Why Choose Scenic Hotel Group? We're New Zealand's biggest locally owned hotel group, with 18 properties all over the country. We Do IT: Now, Right, Together, and Sustainably Now: We act fast "Now" for exceptional guest experiences Right: We get it "Right" from the start, with ongoing training to elevate our service quality. Together: We grow "Together" in a team that boosts guest experiences. Sustainably: We're fully committed to "Sustainability" driving a positive impact for our planet. Kickstart your new chapter! If this sounds perfect and we've got what you need, hit apply now! For more opportunities within our group, visit: *******************************************

The Chef is a ‘meal creator'. He/She is responsible for planning, directing, and conducting food preparation in the kitchen. This may involve supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Chef authoritatively delegates job tasks to a staff. The Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the Chef may need to discipline underperforming staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. Please note: If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates. If advanced to the next stage of the hiring process, you may be asked to fill out a longer application. COMPENSATION Depends upon Skills and Experience RESPONSIBILITIES Supervise kitchen staff in the proper preparation of menu items Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed Give instructions to cooking personnel in fine points of cooking Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions Ensure food safety procedures are executed according to policy and health/sanitation regulations Monitor inventory levels through ordering to ensure product availability Manage and maintain safe working condition Perform administrative tasks as needed Anticipate and identify problems and initiate appropriate corrective actions Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standards QUALIFICATIONS Fluent English-speaking and writing skills Management/Supervisory/Mentor experience required Able to lift 50 pounds to waist level Neat, clean, and professional appearance Helpful attitude and friendly demeanor Proven Meal-Creation skills Two years of progressive and relevant experience BENEFITS Advancement Opportunities Food Discount

Apply today to join our management team. As our Executive Chef you are a protector of the realm. Punch Bowl Social is unique, special, disruptive, and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. What's in it for you: Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy 401K Plan Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $80,000 - $90,000 k per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points R&D support including: Recipe development (creating new recipes from scratch or adapting recipes from existing) Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions. Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes). Requirements What we're looking for: 5+ years' experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, Hot Schedules and Aloha Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds *** Must be 21 years old and over *** #HP This posting is expected to close by 12/30/2025 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description Salary Range: $80,000 - $90,000

Job Description Executive Chef Independence Village of Plymouth The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IV1

Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Skills & Requirements Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements?

Independence Village of Plymouth The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IV1

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This involves supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Sous Chef possesses an ability to quickly and authoritatively delegate job tasks to a large staff. In order to effectively coach and mentor others, he/she must also be able to draw upon considerable experience as a culinary chef who has worked in many different roles and settings. The Sous Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the sous chef may need to discipline under performing staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Sous Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. Please note: If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates. If advanced to the next stage of the hiring process, you may be asked to fill out a longer application. COMPENSATION Depends upon Skills and Experience RESPONSIBILITIES Plan and direct food preparation in the kitchen Ensure food safety procedures are executed according to policy and health/sanitation regulations Support apprenticeship development Monitor inventory levels through ordering to ensure product availability Manage and maintain safe working condition Perform administrative tasks as needed Anticipate and identify problems and initiate appropriate corrective actions Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standards QUALIFICATIONS Fluent English-speaking and writing skills Management/Supervisory/Mentor experience required Able to lift 50 pounds to waist level Neat, clean, and professional appearance Helpful attitude and friendly demeanor Proven Meal-Creation skills Willing to assume responsibility for kitchen operations BENEFITS 50% off food purchases during and after work shift

Quail Park on Cypress - Independent, Assisted Living, & Enhanced Assisted Living Schedule: Full-Time (Includes weekends and holidays as scheduled) Quail Park on Cypress offers California-inspired architecture with comfortably appointed apartment homes and cottages, providing residents extraordinary opportunities to remain active and socially engaged. We are committed to delivering exceptional hospitality and dining experiences for our residents and are seeking a talented Sous Chef to join our Signature Dining team. Position Summary The Sous Chef supports the Director of Signature Dining in the daily operation of the culinary department, including food preparation, menu execution, staff leadership, regulatory compliance, and resident satisfaction. This role serves as a key culinary leader and may assume responsibility for the department in the absence of the Director of Signature Dining. Essential Duties and ResponsibilitiesLeadership & Operations Support the Director of Signature Dining in developing kitchen schedules, assigning daily tasks, and ensuring efficient meal production, service, and cleanup. Assist with managing the department within established budgetary guidelines. Train, supervise, and direct kitchen team members during assigned shifts. Maintain working knowledge of OSHA, CDPH, and local/state regulatory requirements and ensure full compliance. Fill in for the Director of Signature Dining and Dining Room Manager as needed. Support dining room service operations when required. Culinary & Food Service Operations Assist with menu development, ensuring meals offer variety, appeal, and meet the nutritional needs of the senior population. Ensure food is prepared and presented attractively and consistently. Routinely assist with food preparation and cooking across multiple dining venues. Enforce proper food safety, sanitation, and safe food handling practices at all times. Maintain clean, organized, and sanitary kitchen and food storage areas. Assist with ordering, inventory management, and maintenance of food supplies, equipment, and small wares. Resident Experience & Community Engagement Communicate with residents, families, guests, and team members to address feedback and maintain high satisfaction. Participate in and support special events, parties, and marketing functions. Assist with resident activities and special functions as directed. Other Responsibilities Attend required meetings, trainings, and in-service sessions. Uphold Residents' Rights in accordance with state regulations and company policy. Support and comply with all company policies and service philosophy. Maintain reliable and predictable attendance. Perform other duties as assigned. Minimum Qualifications Certified culinary arts training preferred. Minimum of 3 years of food service experience with progressively increasing responsibility. At least 1 year of supervisory experience preferred. Experience in both restaurant and senior living environments preferred. Experience working in multiple dining venue settings preferred. Strong understanding of dining room and kitchen operations. Demonstrated ability to develop and execute menus that meet senior nutritional needs. Knowledge of cooking methods, ingredients, equipment, and procedures. Strong commitment to customer service and hospitality. Ability to read, write, comprehend, and speak English effectively. Basic computer proficiency. Detail-oriented with strong organizational skills. Ability to meet all health, safety, and food handling regulations. Ability to perform essential job functions with or without reasonable accommodation. Required Certifications Current Food Handler's Certification Current CPR and First Aid Certification Annual Continuing Education Credits as required Pre-Employment Requirements Successful completion of pre-employment screening, including physical exam, drug test, TB test, and criminal background check. Working Conditions Full-time position with flexible scheduling, including breakfast, lunch, dinner, weekend, and holiday rotations. Join Quail Park on Cypress and be part of a team dedicated to excellence, hospitality, and enriching the lives of our residents every day.

Job DescriptionSous Chef Quail Park on Cypress - Independent, Assisted Living, & Enhanced Assisted Living Schedule: Full-Time (Includes weekends and holidays as scheduled) Quail Park on Cypress offers California-inspired architecture with comfortably appointed apartment homes and cottages, providing residents extraordinary opportunities to remain active and socially engaged. We are committed to delivering exceptional hospitality and dining experiences for our residents and are seeking a talented Sous Chef to join our Signature Dining team. Position Summary The Sous Chef supports the Director of Signature Dining in the daily operation of the culinary department, including food preparation, menu execution, staff leadership, regulatory compliance, and resident satisfaction. This role serves as a key culinary leader and may assume responsibility for the department in the absence of the Director of Signature Dining. Essential Duties and ResponsibilitiesLeadership & Operations Support the Director of Signature Dining in developing kitchen schedules, assigning daily tasks, and ensuring efficient meal production, service, and cleanup. Assist with managing the department within established budgetary guidelines. Train, supervise, and direct kitchen team members during assigned shifts. Maintain working knowledge of OSHA, CDPH, and local/state regulatory requirements and ensure full compliance. Fill in for the Director of Signature Dining and Dining Room Manager as needed. Support dining room service operations when required. Culinary & Food Service Operations Assist with menu development, ensuring meals offer variety, appeal, and meet the nutritional needs of the senior population. Ensure food is prepared and presented attractively and consistently. Routinely assist with food preparation and cooking across multiple dining venues. Enforce proper food safety, sanitation, and safe food handling practices at all times. Maintain clean, organized, and sanitary kitchen and food storage areas. Assist with ordering, inventory management, and maintenance of food supplies, equipment, and small wares. Resident Experience & Community Engagement Communicate with residents, families, guests, and team members to address feedback and maintain high satisfaction. Participate in and support special events, parties, and marketing functions. Assist with resident activities and special functions as directed. Other Responsibilities Attend required meetings, trainings, and in-service sessions. Uphold Residents' Rights in accordance with state regulations and company policy. Support and comply with all company policies and service philosophy. Maintain reliable and predictable attendance. Perform other duties as assigned. Minimum Qualifications Certified culinary arts training preferred. Minimum of 3 years of food service experience with progressively increasing responsibility. At least 1 year of supervisory experience preferred. Experience in both restaurant and senior living environments preferred. Experience working in multiple dining venue settings preferred. Strong understanding of dining room and kitchen operations. Demonstrated ability to develop and execute menus that meet senior nutritional needs. Knowledge of cooking methods, ingredients, equipment, and procedures. Strong commitment to customer service and hospitality. Ability to read, write, comprehend, and speak English effectively. Basic computer proficiency. Detail-oriented with strong organizational skills. Ability to meet all health, safety, and food handling regulations. Ability to perform essential job functions with or without reasonable accommodation. Required Certifications Current Food Handler's Certification Current CPR and First Aid Certification Annual Continuing Education Credits as required Pre-Employment Requirements Successful completion of pre-employment screening, including physical exam, drug test, TB test, and criminal background check. Working Conditions Full-time position with flexible scheduling, including breakfast, lunch, dinner, weekend, and holiday rotations. Join Quail Park on Cypress and be part of a team dedicated to excellence, hospitality, and enriching the lives of our residents every day. Powered by JazzHR W2y3wNoCrU

At MBK Senior Living, we're committed to putting people first - our residents and team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others! Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living-and a whole lot more! When you join the MBK Senior Living team, you'll enjoy: -Impacting lives and building lasting relationships -Executing exceptional signature programs in dining, fitness, wellness, and care -A supportive community team that encourages personal and professional growth and celebrates your success -A fun-filled, energetic environment that's centered in hospitality and high-quality service -Competitive salaries -Professional development, training, and personal coaching through our Mentor, Buddy, and Executive Director in Training Programs -Education loan assistance & scholarships -Financial and legal services -Team Member discounts -Health and Wellness resources Full-time benefits include: -Rich benefits package including Medical, Dental, Vision and 401k matching up to 4% -Childcare and eldercare assistance -Flexible spending accounts If you're looking for a place where you can make an impact, find purpose and joy, and receive the training, tools, and support to reach your career goals - look no further, apply today! Job Description Salary Range: $82,000-$84,000/ Yr. Schedule: Full Time, Sunday- Thursday Job Summary: The Executive Chef runs the overall dining program from selecting quality culinary team members, managing budgets, implementing seasonal menus, and placing orders with our vendors. The Executive Chef is the key force driving the dining department providing quality service to our residents with healthy meals and exceptional hospitality. The Executive Chef is responsible to ensure that MBK's Signature dining program is followed through at the community and is providing the best dining experience for our residents at all times. Essential Job Duties: - Works with the Executive Director to plan and oversee the activities of the community dining services and initiate action plans where necessary. - Coordinate menus for activity and marketing functions by consulting with relevant departments. - Control food cost and food waste while maintaining high quality food to the satisfaction of the residents. - Flexibility to work weekend, evening work required, if needed to ensure shift coverage and for quality checks - Take food inventory at least once per month or as instructed and ensure Inventory Control (where relevant) - Manage and control monthly spend downs to match with the allocated budget. - Make daily inspections of workstations and practices to ensure that sanitation guidelines are being followed. - Personally, talk to the residents at their tables (table touches) during each meal while on duty.(other times delegated personnel should be doing table touches) - Maintain records (applicable) and communicate to the team when there is a change in a resident's diet requirements - Order raw food and supplies within budgetary guidelines maintaining quality, consistency and variety. - Assisting in preparation of meals, covering cooks/chefs days off/vacation. - Prepare shift scheduling for kitchen and front of house staffs - Assist in menu planning to assure residents nutritional needs and satisfaction. - Preparing and monitoring cleaning schedule in the kitchen to assure that the department meets MBK standards. - Maintain accurate records of coaching and disciplinary actions. - Participate as instructed in the sales process of potential residents. - Any other duties as assigned by the Executive Director of the community they work. - Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. - Adjusts recipes to appropriate yield. - Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. - Observes staffs engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as recommended. - Cooks, carves meats, and prepares dishes. - Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. - Conducts regular Quality Assurance Audits(frequency as set by the dining services manual) - Oversee and practice safe and sanitary food handling and loss prevention procedures. - Selects, schedules, and conducts orientation and in-service educational programs for kitchen and front of house personnel. - Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. - Adhere to and carry out all MBK policies and procedures. - Adhere to Rights and responsibilities of the residents at the communities. - Report any incidents/accidents to the supervisor immediately - Establish and maintain constructive working relationships with coworkers, residents, families and visitors. - Maintain confidentiality of verbal and written information pertaining to residents, facility operations and personnel. - Promote teamwork in providing services to residents. Knowledge and Skills: - Knowledge of how to manage a budget and complete a par inventory, and ordering procedures. - Strong supervisory, leadership, management and coaching skills - Ability to deal effectively with employees and residents during conflicts or stressful situations - Ability to understand and administer all policies and procedures - Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet. - Background clearances (as required by government regulations) is mandatory. - Must be able to explain and communicate information to a wide audience and at different levels of understanding, both in writing and verbally - Must be able to make independent decisions when circumstances warrant, and to remain calm during stressful or emergency situations - Must be able to deal tactfully and professionally at all times with personnel, residents, family members, and guests Requirements: - High School diploma or GED preferred (Culinary or Hospitality degree preferred). - Minimum 5 years of management experience in a food service environment (commercial cooking), preferably in a senior living environment. - Must be able to read, write, speak and understand English - ServSafe Food Safety Manager Certified or be willing to complete the Course within 60 days of joining - Have interest and enjoy working with the seniors. - Ability to handle multiple priorities and work in a fast paced environment. - Proficient organizational skills and ability to meet deadlines. Physical Demands: - Heated/Air-conditioned, well-lit facility with minimal barriers - Weekend work expected (as required) - Hands on cooking is a requirement as part of this job (this is not an office job) - Must be able to push, pull, squat, bend, reach and stretch without distress - Must be able to tolerate extended periods of walking and standing, - Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas - Able to perform the physical requirements of the job - Must be mobile and able to move intermittently throughout the work day and throughout the community - Ability to lift/carry up to 50lbs., push and pull carts as necessary - May need to assist in the moving of residents in emergency situations Inspiring people, creating experiences, and supporting goals are just a few ways MBK Senior Living creates a positive work environment. It's how we support our team members, serve our residents, and achieve our pursuit - to be the senior living provider of choice in each market we serve. MBK Senior Living has pursued this goal for more than 30 years. Currently, the company owns and operates 35 Independent Living, Assisted Living, and Memory Care services in senior living communities throughout the Western United States. We're proud to have been ranked among the Top 50 "Best Workplaces in Aging Services" by Fortune magazine and certified as a “Great Place to Work” by the Great Place to Work Institute since 2017. MBK is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, genetic information, or other protected reason. Our company is committed to providing access, equal opportunity and reasonable accommodation for qualifying individuals in employment, its services, programs, and activities. To request reasonable accommodation, contact *************************. Regulatory Disclosures for Senior Living Communities with Medicaid Residents: An “Excluded Party” is a person that the federal or state government found not eligible to provide care and services in a facility that receives Medicare or Medicaid funding. If employed at one of our senior living communities that receives Medicare or Medicaid funding, team members must not be considered an “Excluded Party” as defined by the U.S. Department of Health and Human Services, any state Medicaid Programs, and any additional federal and state government contract programs. If, as a team member, you learn that you are an Excluded Party at any time, you must present your Excluded Party notice letter to your supervisor immediately. Other Regulatory Requirements: If employed at one of our senior living communities, team members must continually comply with certain laws and regulations that impact the company, including, but not limited to, as applicable, state licensing regulations, the Health Insurance Portability and Accountability Act of 1996 (HIPAA), Resident Rights as defined by the U.S. Department of Health and Human Services, and any other federal or state laws relating to team members' professional licenses. HIPAA Disclosure: All Team Members prior to commencing employment and once employed must not be considered an “Excluded Party” as defined by the Medicare and state Medicaid Programs as well as other federal and state government contract programs. If as an associate you learn you are an Excluded Party, you must present your Excluded Party notice letter to your supervisor immediately. An Excluded Party is a person that the federal or state government found not eligible to provide care and services in a Community that receives Medicare or Medicaid funding. In addition, at all times, during your employment, all associates must be in compliance with certain laws and regulations that affect the company, including but not limited to Resident Rights, HIPAA, State licensing regulations, and those laws relating you an associates' professional license.

1. Lead the strategic planning, development, and execution of all menus, ensuring offerings are creative, seasonal, cost-effective, and aligned with the community's dining standards and member expectations. 2. Direct, supervise, and inspire the entire culinary team, establishing clear performance standards, ensuring strict adherence to recipes and presentation guidelines, and cultivating a culture of excellence, consistency, and teamwork. 3. Oversee all aspects of food production, ensuring dishes are prepared efficiently, consistently, and to exact specifications while maintaining the highest standards of flavor, quality, and visual appeal. 4. Manage all kitchen operational needs, including forecasting, monitoring, and maintaining inventory levels; overseeing procurement; and ensuring cost controls are in place to meet budgetary goals. 5. Ensure the kitchen environment meets or exceeds all health, safety, and sanitation regulations, implementing systems for cleanliness, organization, food safety, and compliance with local and state guidelines. 6. Champion training, development, and mentorship for all kitchen staff, creating opportunities for skill growth, professional advancement, and cross-training across culinary stations. 7. Serve as the culinary leader and departmental representative, collaborating with management, attending leadership meetings, and overseeing all executive-level culinary decisions; fully owning the responsibilities typically assigned to the Head Chef. 8. Drive continuous improvement and innovation, regularly evaluating operational efficiency, member feedback, and industry trends to elevate the dining experience and support long-term culinary goals. 9. Foster positive relationships with members, guests, and staff, ensuring the dining program reflects hospitality, care, and a commitment to exceptional service. Requirements QUALIFICATIONS: 1. Extensive experience as an Executive Chef or senior culinary leader. 2. Advanced knowledge of culinary techniques and menu development. 3. Strong leadership, communication, and team-management skills. 4. Proven ability to manage operations, inventory, costs, and safety standards. 5. Culinary degree or advanced certification preferred. Salary Description $30-$35/hour

We are looking for an experienced Breakfast Chef to become a valued member of Scenic Hotel Bay of Islands 08th December, 2025 Hotel: Scenic Hotel Bay of Islands Explore: ********************************************************************** Key Tasks & Responsibilities The Breakfast Chef role will involve: * Assisting with the preparation, cooking and serving of breakfast for service. * Assisting with the preparation, cooking and serving of staff meals for lunch. * Ensuring that all food is served and stored at the correct temperature to meet hotel standards and kitchen guidelines. * Clean and sanitise work areas, equipment, utensils and dishes. * Follow all sanitation and hygenic food handling procedures set out by legislation and hotel policy. Skills, Experience & Qualifications Required The successful candidate will need to have: * A minimum of 1 years experience in a commercial kitchen environment, and * 2-3 years experience in a similar role (preferred), and * A certificate at NZQF Level 4, or higher, in Cookery, and * A current Food Handling Certificate, and * Excellent verbal communication skills. Why Choose Scenic Hotel Group? We're New Zealand's biggest locally owned hotel group, with 18 properties all over the country. We Do IT: Now, Right, Together, and Sustainably Now: We act fast "Now" for exceptional guest experiences Right: We get it "Right" from the start, with ongoing training to elevate our service quality. Together: We grow "Together" in a team that boosts guest experiences. Sustainably: We're fully committed to "Sustainability" driving a positive impact for our planet. Kickstart your new chapter! If this sounds perfect and we've got what you need, hit apply now! For more opportunities within our group, visit: *******************************************

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. Responsibilities: Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. · Assist in planning, preparation, and execution of special events, banquets, and theme meals. · Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. · Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and labor. · Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. · Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. · Accurately report and submit monthly inventory of food & beverage supplies. · Interview, hire and train staff for culinary and food and beverage positions. · Responsibly manage and supervise all culinary and food & beverage staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. · Work with the Executive Director and administrative staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. · Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. · Ensures any dietary needs and restrictions are met. · Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. · Manages control of food preparation with particular attention to potential overproduction and waste. · Oversee maintenance and production of accurate daily records. · Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. · Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. · Work with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. · Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. · Meet regularly with residents and family members to confirm that high satisfaction levels are being met. · Advise management of any concerns regarding residents. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. · Minimum of five years' experience as an Executive Chef within the hospitality industry. · Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Morada offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in Morada Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V

Job DescriptionDescription: 1. Lead the strategic planning, development, and execution of all menus, ensuring offerings are creative, seasonal, cost-effective, and aligned with the community's dining standards and member expectations. 2. Direct, supervise, and inspire the entire culinary team, establishing clear performance standards, ensuring strict adherence to recipes and presentation guidelines, and cultivating a culture of excellence, consistency, and teamwork. 3. Oversee all aspects of food production, ensuring dishes are prepared efficiently, consistently, and to exact specifications while maintaining the highest standards of flavor, quality, and visual appeal. 4. Manage all kitchen operational needs, including forecasting, monitoring, and maintaining inventory levels; overseeing procurement; and ensuring cost controls are in place to meet budgetary goals. 5. Ensure the kitchen environment meets or exceeds all health, safety, and sanitation regulations, implementing systems for cleanliness, organization, food safety, and compliance with local and state guidelines. 6. Champion training, development, and mentorship for all kitchen staff, creating opportunities for skill growth, professional advancement, and cross-training across culinary stations. 7. Serve as the culinary leader and departmental representative, collaborating with management, attending leadership meetings, and overseeing all executive-level culinary decisions; fully owning the responsibilities typically assigned to the Head Chef. 8. Drive continuous improvement and innovation, regularly evaluating operational efficiency, member feedback, and industry trends to elevate the dining experience and support long-term culinary goals. 9. Foster positive relationships with members, guests, and staff, ensuring the dining program reflects hospitality, care, and a commitment to exceptional service. Requirements: QUALIFICATIONS: 1. Extensive experience as an Executive Chef or senior culinary leader. 2. Advanced knowledge of culinary techniques and menu development. 3. Strong leadership, communication, and team-management skills. 4. Proven ability to manage operations, inventory, costs, and safety standards. 5. Culinary degree or advanced certification preferred.

Resort Lifestyle Communities is accepting applications for an Executive Chef provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. You will plan and execute the menu while overseeing the culinary and dining team and work closely with the Community Managers to provide a fresh, resort-like experience. Schedule, Benefits and Pay: * You will receive great pay and work/life balance (evening meal ends at 6:30pm-no late nights!). * You can enjoy a delicious free meal during your shift! * As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. * Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including: * Health, Dental, and Vision Insurance * Life Insurance * Short Term and/or Long-Term Disability * Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). * Accident Insurance and Hospital Indemnity * Legal and Identity Theft Insurance * You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. Responsibilities and Duties: * You can utilize your skills and imagination to create a rotating menu that is based on resident choices and feedback. * You are empowered to make meal times a special experience for our residents and guests. * You will be challenged with a changing menu that enables you to utilize different styles of cooking and ensure appealing presentation of all food. * You will receive instant feedback from our residents daily, while creating impressions with a lasting connection. * You will support the recruitment, selection, scheduling and training of Culinary and Dining Team members. * You must live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence. Qualifications: * Previous leadership experience in culinary preparation and cooking preferred. * High school diploma or equivalent (GED) required; culinary degree or other higher education preferred. * Basic computer skills required; data entry experience preferred. * Ability to secure ServSafe Manager Certification within two weeks of first day of employment. * Must be 18 years of age or older. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you'll hear from us soon! We are Resort Lifestyle Communities, a family-owned company established over twenty years ago. We specialize in providing all-inclusive, independent, resort-style 55-and-over senior living retirement communities all across the nation. Our Home Office is based out of Lincoln, Nebraska and we are rapidly growing and expanding! EOE/ADA #LI-CZ1 #urgent

Overview: This position is responsible for the overall budget and leadership of the culinary staff for the multiple venues providing the strategy, direction and oversight of all back-of-the-house operations, menu development and foods served in all restaurants, banquets, room service, lounges, The Estate at Kingsmill, offsite locations and employee cafeteria. Responsibilities: Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas. Coordinate all training activities for kitchen, bakery and other production and service employees including the identification and analysis of training needs and the design and implementation of programs to address those deficiencies. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications of product, recipe tasting and menu development. Oversees purchasing and storage of food products for the property Ensures the cleanliness and quality of all kitchen areas follow health and safety regulations governing food service Responds to inquiries and is the point of contact for the Health Department Interviews, selects, trains, coaches, evaluates and promotes all back-of-the-house Food and Beverage employees Oversees scheduling, labor cost and food cost for direct reports Oversees apprenticeship and externship programs Provides management with Food and Beverage reports Addresses employee relations issues utilizing Human Resources as necessary Works with Event Management, front-of-the-house managers and other departments to ensure outstanding guest service Oversees monthly inventory and high value inventory control minimizing food waste through rotating products Supports the Company's “healthy and sustainable foods” initiatives Stays current in the culinary field and trains chefs and other kitchen staff; assists direct reports in hiring, training and evaluation of all kitchen staff Prepares budget based on developing accurate daily forecast of meals to be served; keeps the GM and Accounting Manager updated regarding fluctuations from anticipated business levels Prepares and oversees the preparation of special meals for VIP guests; fills in as chef as needed Serves as the property Safety Coordinator for all Food and Beverage back-of-the-house employees Performs other duties as assigned Qualifications: Possess professional appearance as a property leader Ability to teach cooking to others Ability to develop department strategies and manage a complicated budgeting and forecasting process and manage day-to-day food expenses and labor to company standards Ability to design recipes and menus appropriate to different Food and Beverage outlets Ability to stand for 8-10 hours in a hot environment Ability to lift, push, pull and carry a minimum of 25 pounds Knowledge in Health Department requirements for maintaining thorough cleanliness and sanitation of work areas Extensive knowledge of a variety of different types of cuisine Must have excellent written and oral communication skills Associates degree in Culinary Arts or equivalent work experience in a professional kitchen VA Food Handler Card or be able to obtain within 30 days of hire 5+ years' experience as Executive Sous Chef or as an Executive Chef at a restaurant or small property Previous experience managing multiple kitchens as well as managing kitchen for large banquet operations Ability to work days, nights, weekends, holidays

The Kiawah Island Club is seeking a talented and motivated Pastry Sous Chef to join our award-winning culinary team at the B-Liner at The Beach Club. This role is ideal for a passionate pastry professional who thrives in a creative, high-performance environment and is eager to contribute to the exceptional dining experiences our members expect. Key Responsibilities: * Assist the Executive Pastry Chef in the daily operation and production of all pastry, bakery, and dessert offerings across multiple outlets. * Lead and inspire a team of pastry cooks, ensuring consistent quality, presentation, and taste in all creations. * Develop and execute seasonal dessert menus, plated presentations, amenity programs, and specialty items for events and club functions. * Maintain high standards of cleanliness, organization, and food safety in all pastry areas. * Support training and mentoring of pastry staff, fostering a culture of growth and creativity. * Monitor inventory levels and assist in ordering, cost control, and proper storage of ingredients. Requirements: * Minimum 3 years of pastry experience in a fine dining or luxury hospitality environment, with at least 1 year in a supervisory or leadership role. * Formal culinary or pastry education preferred. * Strong knowledge of pastry techniques, including laminated doughs, chocolate work, plated desserts, and breads. * A keen eye for detail, artistry in presentation, and dedication to quality and consistency. * Ability to multitask and remain calm under pressure in a fast-paced kitchen. Why Join Us? At the Kiawah Island Club, you'll work with some of the region's top culinary talent in a supportive and dynamic atmosphere. We offer competitive pay, excellent benefits, and opportunities for advancement within a world-class private club setting. Kiawah Island Club Offers * A knowledgeable and passionate management team which leads by example * Excellent compensation * The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* * Employee Wellness Program including complimentary gym membership and monetary health incentives * A work/life balance! * Free parking * Employee meals * Complimentary golf at our two world-renowned courses * Free gym membership * A complimentary Costco membership Benefits In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. * Benefits are available to full-time employees after a short trial period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.