Chef De Cuisine jobs at HUDSON COMPANIES - 93 jobs

City, State: Greenwood Village, Colorado Title: Executive Chef FLSA: Exempt Status: Full-time Reports to: Director of Food & Beverage Supervises: Culinary Team Members Pay Range: $85,000 - $95,000 Job Summary: The Executive Chef oversees all food purchasing and preparation for the hotel's food service outlets and events. This role ensures that culinary standards are maintained, supervises kitchen staff, and collaborates with other departments to provide high-quality dining experiences while managing food costs and ensuring compliance with health and safety regulations. Essential Functions and Duties: * Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision. * Ensure food quality meets culinary standards and exceeds guest expectations. * Control food costs by managing inventory, purchasing, and minimizing waste. * Train, mentor, and provide feedback to kitchen staff to maintain consistent quality. * Ensure kitchen compliance with health, safety, and sanitation regulations. * Collaborate with departments to plan and execute special events, banquets, and other food service needs. * Develop and update menus, incorporating seasonal ingredients and current trends. * Conduct regular inspections of kitchen equipment and workstations for cleanliness and efficiency. * Maintain relationships with vendors to ensure high-quality ingredient sourcing. * Monitor kitchen performance and implement improvements to enhance efficiency. * Work closely with the Director of Food & Beverage to meet financial and operational goals. * Ensure all kitchen operations align with the hotel's brand standards and guest satisfaction goals. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. Required Experience, Education, and Skills: * Bachelor's degree in Culinary Arts or a related field; or equivalent experience in culinary management. * Minimum of 5 years of experience as an Executive Chef or in a similar leadership role. * Expertise in food preparation, presentation, and menu development. * Strong knowledge of food safety, sanitation, and health regulations. * Proven ability to manage food costs, control budgets, and optimize profitability. * Excellent leadership and communication skills to manage kitchen staff effectively. * Ability to work in a fast-paced environment, handling multiple tasks and maintaining attention to detail. Work Environment: * Primarily an indoor environment, working in a kitchen and office setting. * Frequent exposure to kitchen equipment, heat, and cleaning chemicals. * Requires standing and walking for extended periods during food preparation and service. * Must be able to lift and carry up to 50 lbs. * Flexibility to work evenings, weekends, and holidays as needed to meet business demands. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice. Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members. Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements. All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from: 2025-11-25 Stonebridge offers comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.

City, State: Denver, Colorado Title: Narrative Chef de Cuisine FLSA: Exempt Status: Full-time Reports to: Executive Chef Supervises: Kitchen Team Members Pay Range: $60,000-$63,000 annually About Us: We are visionaries in the hospitality industry, fueled by innovation and precision, and guided by our core values of being Dynamic, Deliberate, and Distinct. As a privately owned hotel management company, we are committed to providing experiences and opportunities for our guests to create lifelong memories through travel. Managing a portfolio of over 160 hotels across the United States, we offer extensive growth opportunities for our partners and investors, and exceptional hospitality career opportunities for our team members. Job Summary: The Chef de Cuisine is responsible for overseeing food preparation, ensuring high culinary standards, and assisting with kitchen management. This role supervises kitchen staff, monitors food quality, and collaborates with the Executive Chef & Executive Sous Chef to manage inventory, order supplies, and develop menus while ensuring compliance with health and safety regulations. Essential Functions and Duties: * Ensure food quality by checking raw and cooked products to meet culinary standards. * Monitor sanitation practices and ensure compliance with health and safety regulations. * Inspect the quantity and quality of received products and manage inventory. * Order and requisition food supplies to maintain efficient kitchen operations. * Supervise kitchen staff and coordinate food preparation and kitchen maintenance. * Inspect supplies, equipment, and work areas to ensure compliance with standards. * Oversee food presentation, including creating decorative food displays. * Instruct cooks and other kitchen staff in food preparation, garnishing, and presentation techniques. * Estimate food and ingredient costs and manage supply needs. * Collaborate with the Executive Chef and team to develop recipes and menus, considering seasonal ingredients and customer demand. * Maintain regular attendance and uphold high standards of personal appearance and grooming. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. Required Experience, Education, and Skills: * College or university program certificate, or 2-4 years of related experience and/or training, or an equivalent combination of education and experience. * Strong supervisory and leadership skills with the ability to train and manage kitchen staff. * Proficiency in interpreting and performing basic computer functions, including MS Office, Outlook, Word, and Excel. * Knowledge of food safety, sanitation, and health regulations. * Ability to estimate food costs, manage inventory, and control budgets effectively. * Excellent communication skills, with the ability to collaborate with team members and other departments. * Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail. Work Environment: * Primarily a kitchen environment with exposure to high temperatures and kitchen equipment. * Frequent exposure to cleaning chemicals throughout the day. * Standing for more than 90% of the time. * Walking for more than 50% of the time. * Lifting and pushing/pulling up to 50 lbs. more than 1/3 of the time. * Flexibility to work evenings, weekends, and holidays as required. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice. Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members. Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements. Join us in creating extraordinary experiences and opportunities for our guests and team members. Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members. Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements. All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from: 2025-12-29 Stonebridge offers comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.

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.

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?

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

Why us? HELLO BETTY Bethesda is anchored at Pike and Rosewhere we consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people. The 3000-square foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel ( _940 Rose Avenue, Bethesda_ ) boasting 138 seats including a 14-seat private dining room and the patio's 40-foot Delta Deadrise boat bar has 23 seats. Job Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities + Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. + Recommends menu and procedural changes. + Recommends the budget and manages food and labor costs within approved budget constraints. + Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. + Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. + Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. + Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. + Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. + Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. + Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training More than two years of post high school education, but less than a degree from a four-year college. Experience Experience required by position is five to ten years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. + Requires oral and written communication skills. + Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons. + Must have excellent vision, for safety reasons. + Must have moderate speech communications skills to communicate with other employees. + Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). + Carrying, (ranging from clipboard to food products to small equipment). + Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. + Full mobility is required in order to usually inspect and monitor the kitchen environment. + Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits Many of the benefits begin the first of the month following or coinciding with date of hire. Benefits consist of the following: * Two (2) medical plan options * Dental * Vision * Life Insurance * Accidental Death & Dismemberment (AD&D) * Short Term Disability (STD) * Long Term Disability (LTD) * Critical Illness * Vacation * Ten (10) Holidays * Adoption Assistance * Educational Assistance * Hotel Room and Restaurant Discounts * 401(k) with a company match (after 60 days) Salary USD $100,000.00 - USD $120,000.00 /Yr. ID: _2025-29707_ Position Type: _Regular Full-Time_ Property : _Canopy Bethesda_ Outlet: _Hello Betty Bethesda_ Category: _Culinary_ Min: _USD $100,000.00/Yr._ Max: _USD $120,000.00/Yr._ Tipped Position: _No_ _Address_ : _940 Rose Ave_ _City_ : _North Bethesda_ _State_ : _Maryland_ EOE Protected Veterans/Disability

**Why us?** **HELLO BETTY** Bethesda is anchored at Pike and Rosewhere we consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people. The 3000-square foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel ( _940 Rose Avenue, Bethesda_ ) boasting 138 seats including a 14-seat private dining room and the patio's 40-foot Delta Deadrise boat bar has 23 seats. **Job Overview** Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. **Responsibilities** + Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. + Recommends menu and procedural changes. + Recommends the budget and manages food and labor costs within approved budget constraints. + Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. + Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. + Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. + Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. + Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. + Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. + Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. **Qualifications** **Education/Formal Training** More than two years of post high school education, but less than a degree from a four-year college. **Experience** Experience required by position is five to ten years of employment in a related position with this company or other organization(s). **Knowledge/Skills** Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. + Requires oral and written communication skills. + Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons. + Must have excellent vision, for safety reasons. + Must have moderate speech communications skills to communicate with other employees. + Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget. **Physical Demands** The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). + Carrying, (ranging from clipboard to food products to small equipment). + Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. + Full mobility is required in order to usually inspect and monitor the kitchen environment. + Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. **Environment** Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. **Benefits** Many of the benefits begin the first of the month following or coinciding with date of hire. Benefits consist of the following: - Two (2) medical plan options - Dental - Vision - Life Insurance - Accidental Death & Dismemberment (AD&D) - Short Term Disability (STD) - Long Term Disability (LTD) - Critical Illness - Vacation - Ten (10) Holidays - Adoption Assistance - Educational Assistance - Hotel Room and Restaurant Discounts - 401(k) with a company match (after 60 days) **Salary** USD $100,000.00 - USD $120,000.00 /Yr. **ID:** _2025-29707_ **Position Type:** _Regular Full-Time_ **Property** **:** _Canopy Bethesda_ **Outlet:** _Hello Betty Bethesda_ **Category:** _Culinary_ **Min:** _USD $100,000.00/Yr._ **Max:** _USD $120,000.00/Yr._ **Tipped Position:** _No_ **_Address_** **:** _940 Rose Ave_ **_City_** **:** _North Bethesda_ **_State_** **:** _Maryland_ EOE Protected Veterans/Disability

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

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

Hotel : Concord Embassy Suites 5400 John Q. Hammons Dr. NW Concord, NC 28026 Executive Chef Full time Compensation Range : $90,000-$100,000 _Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors._ **What's in it for you?** The **Atrium SPIRIT** is a belief in the power of **_Service_** _,_ **_Perseverance_** _,_ **_Inclusion_** _,_ **_Respect_** _,_ **_Innovation_** , and **_Teamwork_** to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. + **Career Growth & Learning** - 40% of our management hires are internal promotions! + **Invest in Your Future** - 401(k) plan with company match. + **Comprehensive Health Coverag** **e** - Medical, dental, and vision insurance options. + **Paid Time Off & Vacation** - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations + **Perks That Fit Your Life** - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. + **Purpose & Impact** - Make a difference through Atrium's community service and volunteer programs. **Job Description** **What You Will Do:** + Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day. + Deliver memorable guest experiences by continuously improving food quality, presentation, and service. + Optimize labor costs and productivity through effective scheduling and cross-training. + Oversee kitchen operations for a la carte and catering-ensuring consistent quality and execution. + Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction. + Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept. **What We Are Looking For:** + 4+ years of culinary leadership in a hotel setting - You're a seasoned pro who's no stranger to the pace and precision hospitality requires. + Proven leadership and technical culinary skills - You can motivate a team and jump on the line when needed. + Strong cost control and analytical know-how - Your ability to balance quality with efficiency helps drive profitability. + Executive Chef certification or culinary degree preferred - You bring the credentials and the confidence to lead. + Tech-savvy with Microsoft Office and cloud-based apps - You're organized, efficient, and not afraid of a spreadsheet. + Flexible and committed - Early mornings or weekend banquets? You're there to make it happen. **What Atrium Leadership Looks Like:** + **Accountable Achiever:** You own your outcomes, follow through, and drive results that matter. + **Agile Thinker:** You stay cool under pressure and adapt quickly to changing kitchen dynamics. + **Talent Curator** : You're passionate about growing others and building strong, collaborative teams. + **Transparent Leader** : You lead with honesty, communicate openly, and foster trust at every level. + **Leading with SPIRIT** : You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do. **Why Atrium?** Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************ Atrium Hospitality is now one of the largest hotel management companies in the United States and we're still growing. As a result of our growth, we are always looking for great talent to join our organization. As owners and managers, we are responsible for the positive experiences of our guests and associates, and we strive to bring to life a culture that promotes the five simple values that drive our business: **Service** We deliver the best guest experience possible. We are a home away from home for our guests, and we are charged with making them feel safe and welcome. **Perseverance** We will be better today than we were yesterday. **Inclusion** We are committed to the equitable treatment of all associates as well as equal access to opportunities and resources for all, at every level of the organization. **Respect** We treat others the way we would like to be treated. **Innovation** We strive to develop, share and implement new thoughts, ideas and methods that improve our company, our operations and the guest and associate experience. **Teamwork** Our associates are our family, and we provide them the resources and support needed to produce the best work environment possible. In addition to our core values, we believe that being a responsible community partner is a defining characteristic of the Atrium Hospitality culture, including supporting a range of civic and community activities. We pride ourselves on four impactful pillars that support our associates, our communities and our future: Wellness, Embracing those with Disabilities, Sustainability, and Education. When a candidate makes the decision to join Atrium Hospitality, they are entrusting the very engaged and invested leaders of this great organization to support, encourage, coach, develop and inspire excellence in them. This leadership responsibility is a critical one, accepted with the pride and gravity it deserves. We recognize that when we do this well, we reap the rewards of a productive and engaged team; it is key to the success of Atrium Hospitality. The voices and opinions of our associates truly matter. We encourage, welcome, expect and act upon their input to help us make decisions that are in the best interest of our teams and the continued growth and sustainability of the organization. **Come grow with us!**

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.

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

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.

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

: Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment Job Description What You Will Accomplish Directs and oversees all culinary operations for the hotel including planning, preparation, production, food quality, and food presentation. Delivers outstanding guest service and financial profitability. Ensures compliance with all safety and sanitation standards and regulations. What You Will Bring Provides guidance and direction to ensure overall departmental success. Manages subordinate managers, supervisors/lead personnel who supervise team members in the assigned culinary areas. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results. Monitors day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards. You will bring your experience, SKILLS, and knowledge in the hotel industry. Your positive disposition and willingness to go above and beyond to provide the best service to all our guests. Great If you have Experience as an Executive Chef at a Hotel or Restaurant for approximately 5 years. We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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

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: *******************************************