Chef De Partie jobs at ManpowerGroup

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Managing all Food Safety and HACCP Standards. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The Executive Chef at Purdue University is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Aramark Sports & Entertainment is seeking a visionary Executive Chef to lead the culinary operations at the Pennsylvania Convention Center in Philadelphia, PA. This high-volume, high-profile venue hosts world-class meetings, conventions, and special events, offering the opportunity to shape an exceptional food & beverage experience for thousands of guests every week. The Executive Chef is responsible for developing and executing innovative culinary solutions that meet or exceed production, presentation, and service standards. This leader applies advanced culinary techniques to menu planning, food preparation, and final presentation while inspiring a diverse culinary team and maintaining financial and operational excellence. We take a balanced approach to benefits. We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future. Click here to learn more. Job Responsibilities ? Oversees the culinary team for daily culinary operations and special events of varied size at the convention center. ? Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards. ? Train and manage culinary and kitchen employees to use best practice food production techniques. ? Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. ? Reward and recognize employees ? Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. ? Develop and maintain effective client and guest rapport for mutually beneficial business relationships. ? Aggregate and communicate regional culinary and ingredient trends ? Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends ? Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items. ? Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. ? Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase ? Ensure proper equipment operation and maintenance ? Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Culinary degree preferred or at least 5-7 years of related experience in a management role required. ? Previous experience in special events, hospitality, or catering required ? Requires advanced knowledge of the principles and practices within the food profession ? Ability to maintain effective client and customer rapport for mutually beneficial business relationships required ? Must have excellent communication and organizational skills ? Must be comfortable working in a collaborative team dynamic ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time ? Must have availability to work event-based hours including evening, weekend, and potentially holiday hours About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The Executive Sous Chef is the lead culinary person responsible for supervising all culinary operations fora location. We take a balanced approach to benefits. We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future. Click here to learn more. Job Responsibilities ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 2-3 years in a related position ? Requires at least 2-3 years of post-high school education, preferably a culinary degree ? Requires advanced knowledge of the principles and practices within the food profession ? Requires experiential knowledge of management of people and/or problems. ? Requires verbal, reading, and written communication skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

As a Sous Chef at Aramark, you will play a pivotal role in supporting the Executive Chef in the daily operations of the kitchen. You?ll be responsible for maintaining high standards of food quality, hygiene, and safety, while leading and motivating the kitchen team to deliver exceptional culinary experiences. The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Day Shift (Breakfast/Lunch) Primarily Mon-Fri Salaried Position Comprehensive Benefits Package Job Responsibilities ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 2-3 years in a related position ? Requires at least 2-3 years of post-high school education, preferably a culinary degree ? Requires advanced knowledge of the principles and practices within the food profession ? Requires experiential knowledge of management of people and/or problems. ? Requires verbal, reading, and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeworksrestaurantgroup.com. The salary range for this position is $105,000.00 to $110,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? ? Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. ? ?There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

Bring your culinary creativity to Ruston, a lively college town celebrated for its Southern charm, award-winning bike trails, and vibrant food culture. Nestled in the heart of North Louisiana, Ruston offers a welcoming community with trendy downtown dining, local breweries, and the famous Peach Festival. At Louisiana Tech University, you?ll join a thriving campus of over 12,000 students and a proud tradition of academic excellence and Bulldog spirit. With modern facilities and a dynamic atmosphere, Tech is a place where innovation meets hospitality. As the Executive Chef, you?ll lead a team that serves over 30,000 meals weekly across residential dining, retail locations, and catering operations?giving you the chance to showcase creativity through fine dining, game-day events, and exclusive club-level and suite service. This is your opportunity to grow professionally while shaping memorable dining experiences in a setting that blends small-town warmth with big opportunities. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

LifeWorks is seeking an experienced Catering Executive Chef to lead a high-volume, robust catering program that delivers from-scratch, elevated culinary offerings at Walmart?s Corporate Headquarters. This is an exciting opportunity to showcase creativity and leadership in a dynamic corporate environment. In this role, you'll oversee all aspects of catering operations for large-scale corporate events, design and execute innovative menus featuring fresh, high-quality ingredients and manage a talented culinary team to ensure flawless execution and exceptional service. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting life WorksRestaurantGroup.com Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

Se necesitan empleados de limpieza de casas, para la oficina de Round Rock; No sera limpieza de edificios o mantenimiento. No se trabajaran noches, fines de semanas ni dias festivos. Es de Lunes a viernes, tiempo completo, ~ 8 ~ 5 PM. Pagamos $15.00 por hora con oportunidades de aumentos regulares. También ofrecemos varios bonos que incluyen una bonificación de $150.00 en la contratación de nuevos empleados. Pagamos los dias festivos, vacaciones, millaje y el tiempo mientras se conduce! Experiencia en limpieza de casas no necesaria pues les entrenaremos! También le ofrecemos oportunidades de crecimiento dentro de la empreza. Es un ambiente divertido y energetico. Requisitos: Se necesita licencia de conducer y positive una actitud. Este es un trabajo físico, en el cual estará activo todo el dia; debe poder levantar articulos de 20 libras o menos. Es necesario pasar la verificación de antecedentes y referencias. Todo lo que necesitas es traer un bolígrafo y pasar por nuestra oficina para llenar una solicitud de empleo. Las solicitudes se entregaran de Lunes a Viernes de 9:00 -2:00 pm. Estamos localizados detrás de la oficina de correos en la intersección de Gattis School Rd y Doublecreek Rd en Round Rock. Nuestra dirección es 1700 Bryant Drive #204 Round Rock, TX 78664. I-35 salida 250, hacia el este en HWY 45, 2 km, girar en AW Grimes, en Gattis School Rd, en Doublecreek Rd y girar a Bryant Dr. ************* Come join our environmentally responsible company of house cleaners that protects families and the environment with superior green home-cleaning services. The Cleaning Authority typically offers higher paying house cleaning positions than any other company in the house-cleaning industry. Pay Rate starts at $15.00/hr with opportunities for regular raises. Weekly gross earnings start at $600-900+ /week before tips. We also offer several bonus opportunities including a $150 hiring bonus to new employees, training bonuses, and bonuses to recognize performance. Benefits: * Paid Holidays * Paid Vacation 1-2 weeks * 401k with Employer Match * Health, Dental and Vision Insurance * Weekly bonuses above hourly wage for good performance * Paid Training * Company Cars * We provide all supplies Requirements: * Must have a drivers license and be able to drive * Must be able to pass a background check * Work hours Mon-Fri 8am - approx 5pm * Applications taken at our office M-F from 9am - 2pm LOCATION: 1700 Bryant Drive #204 Round Rock, TX 78664. We are located behind the the post office near the intersection of Gattis School Rd and Doublecreek Rd in Round Rock. From I-35 take exit 250, head east on HWY 45, go 2 miles, turn left on AW Grimes, right on Gattis School Rd, right on Doublecreek Rd and right on Bryant. Employee Phone ************ Compensation: $15.00 - $18.00 per hour

WHAT YOU'LL DO - Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Ensuring that all dishes meet the hotel quality and presentation standards. Overseeing food preparation and cooking techniques. Reads and employs math skills for recipes. Managing food costs, portion control, and waste reduction. Approves requisitions for supplies and food items for production on workstation. - Participates in production of all food items necessary for operation. Maintaining high standards of hygiene and safety. - Hires, trains, mentoring and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products. Managing kitchen schedules and labor. - Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness. - Assigns in detail, specific duties to all employees under supervision of Cabo Wabo Sous Chef for efficient operation of kitchen and service. - Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed. Creating and updating menus based on seasonal ingredients and guests preferences. Developing new recipes and maintaining food quality standards. Ensuring consistency in taste, portioning, and presentation. WHAT YOU BRING - At least 5 years experience in related field required. - At least 5 years experience in hospitality field preferred. - At least two years in direct supervision. - Mexican / Latin culinary experience, preferred. YOUR JOURNEY TO SUCCESS STARTS HERE At The Waterfront Beach Resort, a Hilton Hotel, we believe in providing extraordinary and personalized service to our guests and an exceptional working environment for our people. We offer a gratifying career in hospitality as distinct as our reputation. Through experience, training and career development, our associates are inspired and encouraged to achieve their goals while creating unforgettable memories for our guests. The Waterfront Beach Resort offers a great platform to begin or enhance your hospitality career. Discover new opportunities and hone your skills in an inviting workplace on the shores of the Pacific Ocean. We are always looking for passionate people who will embrace our promise in providing the finest hospitality to ensure our guests feel cared for and valued. We believe in helping our employees achieve the perfect work/life balance for optimal growth. WHAT WE LOOK FOR Individuals who are passionate about hotels and hospitality. Those people who strive to provide the best guest experience to each guest and will stop at nothing to do so. We look for individuals with innate traits such as charisma, personality, integrity, and camaraderie to be a part of a winning team. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. HOW WE'RE DIFFERENT A "family-like" work environment with over 30 years of excellence in hospitality will allow you to reach the highest levels of professional development. "One Team, One Dream" is our motto, and we live by it every day. We are only good as the company we keep, and it shines through in everything we do. everything we do. BENEFITS At The Waterfront Beach Resort, you can learn, grow, and succeed. Work steps from the ocean alongside dedicated and driven hospitality professionals - Become part of an award-winning team at The Waterfront Beach Resort. - Benefit eligibility for Full-Time associates on the first of the month following 60-days of employment. (Medical, Dental, Vision, Voluntary Life Insurance, Aflac supplemental insurance, and Pet Insurance) - Access to Go Hilton team member travel program. - 401(k) or Roth 401(k) Retirement Plan with up to 4% company match. - Seven (7) Paid Holidays: New Year's Day, Easter Day, Memorial Day, Independence Day, Labor Day, Thanksgiving Day & Christmas Day. - Vacation accrual of two (2) weeks for Full-Time associates & one (1) week for Part-Time associates after completion of one year of employment. - Complimentary meals during working hours. - Complimentary parking during working hours. - Participate in Waterfront Wellness activities once a month through hosted stretching & yoga flow classes. - Engage in Waterfront Recognition Programs. (Service from the Heart cash rewards, department appreciation celebrations & be eligible to be nominated for Associate of the Quarter/Year) One Team, One Dream!

Benefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Position Objective: Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent).• Able to read a P&L, experience with R365 and tech savvy is a plus. Compensation: $80,000.00 - $90,000.00 per year About Us Located in the popular neighborhood of Canton in Baltimore City, Verde is a casual, upscale, full-service trattoria specializing in authentic Neapolitan pizza and other Italian specialties. From an expansive list of traditional and creative wood-fired pizzas, pasta, delicious calzones, fresh salads, and homemade desserts, the classic flavors of Italy are offered throughout the menu, for dinner, lunch, and brunch. The bar features a variety of hand-selected domestic and imported wines, as well as an assortment of local and Italian craft beers and an award-winning cocktail program.

Job DescriptionBenefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. Ensure all dishes meet high standards for quality and presentation before they reach any guest. Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. Communicate effectively with all levels of management to forecast needs and resolve challenges. Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: Ensure compliance with all local, state, and federal labor and health codes. Maintain certifications and ensure all kitchen staff are trained in food safety practices. Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: Actively participate in menu planning and the introduction of new dishes. Schedule and lead staff meetings, training sessions, and planning reviews. Develop and enforce kitchen protocols to streamline operations and enhance staff performance. Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. Strong problem-solving skills and the ability to manage complex kitchen operations. Proficient in using computer systems and software necessary for kitchen management. Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. Physical ability to perform job functions, including standing for long periods and handling heavy equipment. Must possess a current food safety certification (e.g., SERVsafe or equivalent). Able to read a P&L, experience with R365 and tech savvy is a plus.

Employment Type: Full-Time, Onsite Segment: Dining & Events State: Connecticut (US-CT) The Role at a glance: We are looking to add an experienced, motivated executive chef for our Lancer Hospitality team in Mystic CT. As an executive chef, you will have the opportunity to run the BOH at an exciting Cultural Center in Mystic! We are looking for a chef that has previous experience in a multi F&B property and is passionate about quality food and leading a great team! This role will start in January, 2026. What you'll be doing: Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation. Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met. Participating in the planning and execution of special events. What we're looking for: Must-haves: At least five years of progressive culinary experience. Proficiency in Microsoft software programs. Experience with budget statements. Nice-to-haves: Associate's degree in culinary arts. Compensation Range Base: $85,000-$95,000 plus bonus Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Lancer: Lancer Hospitality has over 30 years of experience supporting a diverse clientele in a variety of settings with their foodservice needs. Our management experience has allowed us to develop strong, long-lasting, and personal relationships with clients and to build a scope of service that can make a real difference in businesses and communities. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job DescriptionBenefits: Employee discounts Opportunity for advancement Training & development Competitive salary Health insurance Department: Culinary / BOH Operations Reports To: Director of Operations/Ownership Location: Clive Collective - Assigned Location Pay: $80k + Benefits This role will be located at one of Clive Collective's Concepts in North Scottsdale. Modern Italian Steakhouse |or| Asian-American Fusion Restaurant & Sushi. Job Summary The Executive Chef is the senior culinary leader responsible for overseeing all kitchen operations, culinary execution, and food-related standards at a Clive Collective restaurant. This role requires a creative yet disciplined leader who can balance culinary excellence with cost control, consistency, team development, and operational efficiency. The Executive Chef will set the culinary tone for the restaurant while aligning with Clive Collectives brand identity, financial goals, and guest experience standards. Core Responsibilities Culinary Leadership & Vision Establish and maintain culinary standards that reflect the brand and concept Develop, test, and implement seasonal menus and features Maintain recipe accuracy, presentation standards, and flavor consistency Work in collaboration with Ownership and Operations on concept evolution Ensure every dish meets Clive Collective quality expectations Kitchen Operations & Execution Oversee daily BOH operations: prep, line, expo, and sanitation Create and manage prep systems, station organization, and kitchen flow Ensure adherence to health department and safety regulations Monitor food handling, storage, rotation, and labeling standards Maintain accurate recipe costing and portion control Oversee equipment care, maintenance, and cleanliness Financial & Inventory Management Manage food cost, waste, ordering, and inventory accuracy Develop and maintain par levels for all food items Schedule BOH labor in alignment with business levels Monitor usage, spoilage, and overproduction Collaborate on budgeting, forecasting, and reporting Team Leadership & Development Hire, train, develop, and retain BOH team members Conduct performance reviews and coaching sessions Implement consistent training standards for all BOH positions Brand Representation & Standards Act as an ambassador of the culinary brand internally and externally Support marketing initiatives, tastings, events, and partnerships Required Qualifications 35+ years as a Chef in a high-volume, full-service restaurant Strong leadership and staff development experience Solid understanding of food costing and inventory management Proven ability to build, lead, and retain a high-performing BOH team Experience with seasonal menu development Knowledge of health and food safety regulations Schedule & Work Environment Full-time, on-site, flexible schedule including nights, weekends, and holidays Hands-on leadership role in a fast-paced environment May require travel to support additional Clive Collective locations or openings

Requirements Responsibilities of the Chef de Cuisine Oversee and participate in day-to-day kitchen operations, including food preparation, cooking, and presentation. Design and create seasonal, innovative, and member-pleasing menus. Ensure a variety of offerings, including special dietary needs and themed events. Ensure consistent quality, portion control, and timely execution of all dishes. Monitor food and labor costs, ensuring efficient use of resources and minimizing waste. Create and manage the kitchen budget, aligning with financial goals set by Spring House management. Manage inventory, POS system, and sourcing of ingredients, maintaining strong relationships with vendors. Collaborate with Spring House management on hiring, training, and supervising employees to ensure that the team delivers excellent service. Collaborate with Spring House management all scheduling requirements, performance reviews, and hiring decisions for kitchen staff. Conduct regular training for staff on new techniques, safety procedures, and menu updates. Lead, mentor, and develop the culinary team, fostering a positive and efficient work environment. Collaborate with Spring House management and events team to design menus and manage culinary execution for all special events. Maintain a visible presence during service hours and key events to ensure guest satisfaction. Engage with members and guests to gather feedback and build strong relationships. Implement and monitor procedures to reduce food safety risks and ensure proper food storage. Maintain cleanliness and organization in all kitchen areas. Ensure that all kitchen activities comply with health, safety, alcohol and sanitation regulations. Attend and participate in leadership and departmental meetings. Maintain a positive can-do attitude for the team and a willingness to step in to assist at peak times or when short-staffed. Collaborate with Spring House management to develop essential procedures that ensure consistency, efficiency and quality across all operations: staff scheduling, POS system use, food safety and hygiene, customer service, inventory management, event management, gratuity, pay management, emergency procedures, etc. Qualifications of the Chef de Cuisine Proven experience as a Chef de Cuisine or in a similar leadership role, preferably in a high-end dining or private club setting. Culinary degree or equivalent certification from an accredited institution, preferred. Extensive knowledge of food preparation, kitchen management, and menu planning. Thorough understanding of food safety regulations and best practices. Strong leadership, communication, and interpersonal skills. Financial acumen with experience in budgeting and cost control. Ability to work under pressure and manage multiple tasks simultaneously. Event management experience in coordinating vendors and executing an event from start to finish. Must have a keen eye for detail and a passion for delivering top-notch culinary experiences. Physical Requirements of the Chef de Cuisine Ability to stand for long periods and lift up to 50 pounds. Flexible schedule, including availability for weekends, holidays, and special events.

The Chef De Cuisine will oversee the daily operations of the restaurant kitchen operations which means in this role there will need to be a balance between excellent cooking and teaching skills. The chef de cuisine works alongside the cooks and sous chefs preparing recipes, handling orders during peak volumes of business and ensuring consistency among prepared recipes and plate presentation. This position will also be expected to lead and manage the kitchen staff, handling employee relations matters, when needed and be involved in coaching and counseling staff to ensure culinary goals are achieved. Other responsibilities can include ordering product, vendor relationships, overseeing or conducting inventory and working with the department budgets/labor costs/food costs. Perform other job duties as assigned. PRIMARY ACCOUNTABILITIES * Food preparation, directing and teaching, working on the line with staff. May be solely responsible for operation of the kitchen which will require ensuring all orders are properly fulfilled and staff is assigned accordingly to stations throughout shifts. May spend majority of time leading and directing as opposed to cooking, depending on needs of each particular shift. * Planning daily operations production sheets for menu items. Making sure there is enough product prepared to service the needs of the restaurant for the expected volume of guests./ * Creating specials for homeowner dining, special theme nights to gain revenue, culinary education for service staff and managers to better present the menu offerings. * Budgets, inventory and managing labor - will be expect to prepare and monitor department budgets and track labor/food costs and make adjustments accordingly. Will be expected to review the budgets with HOA management and address concerns. Conduct or oversee and manage the kitchen inventory including determination of when new equipment and supplies are needed. * Reviewing order guides and purchases with sous chefs to facilitate the needs of the restaurant operation. Monitor the receiving and storage of product for proper rotation of perishable goods. * Staff Management - Supervising employees, recruiting/interviewing responsibilities, conducting annual performance evaluations, handle employee relations matters and payroll processing. Requirements * Restaurant Culinary experience minimum 5 years as sous chef * Food Handlers Card * Serve Safe Certified * Ability to interact with guests * Ability to prepare and review budgets * Ability to conduct inventory counting and proper inventory values. * Ability to teach cooking processes and culinary terms Date Posted 10/20/2025 How to Apply Apply Online OR Click here to obtain an employment application and send resume to ***************

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high -quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food products and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Ensure compliance with SOP's in all outlets. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three -meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log -on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Requirements Bachelor's degree in culinary management. Strong organizational, analytical, verbal, and written communication skills. Supervisory experience required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Benefits TN Visa provided 15% bonus Housing options available, including single or double occupancy. $850/month for double and $1,750 -$1,950/month for single, covering all utilities and WIFI. Vacation and PTO after 1 year 401(K) Company Match after 6 months Insurance Plans Flight from home city to USA