Chef De Cuisine jobs at Montage Hotels & Resorts

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

A premier, high-end food and events organization is seeking a Culinary Development Chef to lead menu innovation and concept creation in the Washington DC area. This role is ideal for a highly creative, self-directed culinary professional who thrives on turning broad ideas into fully realized food experiences-from initial concept through execution. The successful candidate will bring strong culinary vision, refined presentation skills, and the ability to independently develop immersive culinary stations and menus with minimal oversight. This position plays a critical role in shaping new offerings, elevating guest experiences, and driving culinary creativity across the organization. Key Responsibilities Lead the creative development and execution of new menu concepts and interactive culinary stations Independently design complete food experiences, including menu variety, garnishes, finishes, and visual presentation Research, develop, and test innovative recipes aligned with seasonal trends and client expectations Collaborate with culinary leadership and cross-functional partners to prototype and launch new offerings Oversee food preparation and kitchen teams to ensure consistency, quality, and creative execution Plan equipment needs, production flow, and resource requirements for new menu rollouts Participate in high-level tastings and presentations for internal stakeholders and clients Ensure strict compliance with food safety, sanitation, and regulatory standards Mentor and develop junior culinary team members, reinforcing innovation and fine-dining standards Support additional culinary initiatives and projects as needed Qualifications Formal culinary training or equivalent professional experience 7+ years of culinary experience, including significant focus on menu development or concept innovation Local to the DC area currently Proven ability to independently design, execute, and present new culinary concepts Background in fine dining, luxury catering, or elevated hospitality environments Strong understanding of kitchen design, station layout, and equipment utilization Polished communication and presentation skills, particularly in client-facing settings Ability to lead under pressure while maintaining creativity and attention to detail Flexible schedule, including availability for evenings, weekends, and off-site events Compensation: $110,000 - $125,000 base salary, bonus program, comprehensive medical package, 401k, PTO, and much more! This position won't be available for long so if interested, please apply with an updated resume

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride . Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what's nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles. DEPARTMENT: Terrace Kitchen JOB TITLE: Terrace Chef de Cuisine REPORTS TO: Executive Chef SUPERVISES: Sous Chef, Head Cook, Cook 1, Cook 2, Cook 3 PRIMARY OBJECTIVE OF POSITION: The Chef de Cuisine oversees all culinary operations for the hotel's multi‑unit food and beverage program, including the 3‑meal restaurant, bar, pool outlet, and room service. This position is responsible for leading, training, and developing the culinary team while ensuring consistent, exceptional food quality, operational efficiency, and outstanding guest satisfaction. The Chef de Cuisine develops and executes menus that highlight eclectic New American-Californian cuisine, with strong emphasis on California local, seasonal, and sustainable ingredients, coastal influences, and health-minded dishes reflective of Southern California dining preferences. This role leads recipe development, menu costing, culinary innovation, and menu matrix planning across all outlets. RESPONSIBILITIES AND JOB DUTIES: Supervise, train, coach, evaluate, and recognize culinary staff to maintain high levels of performance and morale. Oversee scheduling, labor planning, staff assignments, and daily communication across all kitchen outlets. Foster a collaborative, respectful, and creative kitchen culture Create, execute, and maintain seasonal menus that reflect an eclectic blend of New American and Californian cuisine. Develop dishes centered around fresh, local, sustainable California products, coastal seafood, and produce-driven preparations. Build and maintain all recipes, costed recipe cards, plating guides, prep lists, and menu matrices for each outlet. Ensure menus support health-forward options suited for Southern California clientele. Lead culinary innovation and exploration of new ingredients, suppliers, and techniques. Manage culinary operations for the 3-meal restaurant, Tap Room, Club Lounge, Pool outlets, and room service programs. Meet daily with the Executive Chef to review business forecasts, group/banquet activity, operational needs, and menu adjustments. Communicate changes, priorities, and service expectations to staff to maintain smooth, efficient operations. Provide hands-on support during peak service periods or as needed. Inspect tools, equipment, and supplies for cleanliness and proper function. Verify production schedules, par levels, and daily prep priorities. Requisition and transport necessary supplies from storage areas. Maintain cleanliness, organization, and readiness of all workstations and kitchen areas. Ensure all daily tasks are completed and documented before staff sign out. Enforce strict compliance with state and local health codes, hotel sanitation standards, and food safety protocols. Oversee proper food storage, labeling, rotation, and temperature management. Ensure consistent execution of recipes, portion standards, plating specifications, and flavor profiles. Collaborate with Stewarding to maintain a clean, organized, and efficient back‑of‑house environment. Manage food cost performance through portion control, production accuracy, and waste reduction. Conduct and reconcile weekly and monthly inventories. Analyze menu performance, product mix, and profitability to optimize cost and value. Assist in vendor selection with an emphasis on supporting local California purveyors and sustainable producers. Attend all required departmental and hotel meetings. Maintain knowledge of hotel policies, procedures, and operational guidelines; ensure team compliance. Document staff performance, operational issues, corrective actions, and departmental improvements as needed PHYSICAL DEMANDS: Ability to stand, walk, reach, bend, push, and pull for extended periods (8+ hours). Ability to lift up to 80 pounds. Ability to work in hot, cold, and variable temperature environments. Requires physical stamina, mobility, vision, and hearing necessary for high-volume kitchen operations. Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, and walking. SPECIAL SKILLS REQUIRED: Strong creativity and artistry in New-American, Californian cuisine. Deep understanding of California local, seasonal, and sustainable products. Ability to execute with speed, accuracy, and consistency. Strong leadership, communication, delegation, and coaching abilities. Ability to remain calm, organized, and solution-oriented under pressure. Skilled in recipe development, costing, and menu engineering. Proven ability to build and maintain a cohesive, positive team environment. EDUCATION REQUIRED: Culinary college degree preferred. EXPERIENCE REQUIRED: 4-5 years of experience as a Restaurant Chef or Chef de Cuisine in a luxury hotel or high-end restaurant. Supervisory experience required. Experience overseeing multiple outlets or concepts is strongly preferred. LICENSES OR CERTIFICATES: Valid Food Handler's Certificate required. SERV Safe Manager certification preferred. SALARY INFORMATION: $98,000 - $102,000, Annually NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each colleague remains, always, an “at will” colleague. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. For more information about the property, please visit: *********************************************************

Description Responsible for the daily execution of all culinary operations. The CDC is expected to develop the menu, oversee the culinary team, manage costs, manage operations, and follow all procedures set forth by the company by working directly with the Executive Chef. Type: Salary, Full Time Pay rate: $75K-$90k Duties and Responsibilities: Responsibilities include, but are not limited to: Monitor the production of food preparation and service for each shift Monitor all daily stations to ensure proper quality, temperature and freshness Maintain production pars at all times Ensure all food meets company and health quality standards Prepare all specialty items as directed by the Executive Chef Communicate daily with the Executive Chef regarding product specification and execution Monitor and enforce efforts to control food costs by maintaining budget and controlling waste Maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP booklet. Prepare and monitor all par sheets, maintenance logs, food cost sheets, and order guide Conduct pre-shift meetings with all BOH employees as needed Monitor all product requisitions and coding of invoices Communicate pertinent information to employees and management team Prepare menu and order supplies as directed by the Executive Chef Monitor the dry age program and audit dry age excel sheet by working with chefs and butcher Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training Manage and supervise all junior staff by following company policy and procedures Conduct weekly check-ins with all junior staff Ensure proper staffing levels by maintaining employee work schedules Initiate all administrative requirements as needed Follow all company procedures Other job duties as assigned Financial The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA Approving invoices for payables and ensuring clear communication with the accounting department on all invoices, etc. Employee Performance Working with underperforming employees to get them to the top half of the list or removing from roster Always be working to raise the Per Person Average (PPA) Implement & maintaining systems related to customer service and revenue maximization Reviewing server sales performance report and taking appropriate action (posting results) Reviewing and identifying the “Best Players”, putting these employees on the best shifts and grooming to be leads Creating, implementing, and maintaining systems related to customer service and revenue maximization Menu Analysis Review and help Implementing BOH incentive programs to push appropriate menu items Review sales report, analysis top and low sales to maximize menu Staff Turnover Always working towards keeping the overall turnover percentage down to help reduce payroll cost Identifying and correcting reasons causing high turnover Other Wages Ensuring all staff clock in/out times are being reviewed before payroll is processed Tracking, managing, and minimizing overtime & meal break premiums Marketing Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department Ensuring all reviews are at goal numbers Internal Restaurant Marketing & Revenue Generation Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details Ensuring the proper menus and promotional material are always out Creating and executing promotions to drive business like tournaments and nightly contests Working with all managers and staff to come up with new ways of driving revenue and communicate ideas to DOFB & DOC Developing and implementing specific staff up-selling programs and ensuring quantifiable tracking is always in place Operation Holding everyone accountable for ALL policies and procedures Ensuring all changes to policies and procedures are communicated and documented formally Overseeing nightly closing to ensure all elements are properly completed Reviewing all manager nightly notes, making comments and responding as needed Ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required Creating and implementing specific policies and procedures that will enhance customer service and share best practices with other RMD venues Other Reading Industry publications to keep up to date on trends Conducting staff check-ins per company standard Taking time to learn what you don't know Responsible for all aspects of POS system (front and back of the house) Training & Onboarding The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts Ensuring all training programs are being executed properly Ensuring trainees have all required certificates Ensuring all potential new hires are properly interviewed and vetted for qualifications, and conducting interviews before an employee is sent to DOFB & DOC Identifying approved staff that can train new employees (should have multiple trainers in each department) Creating and executing a minimum of one voluntary staff training per month Creating and implementing one mandatory staff training per quarter that has participation numbers per company standards Staff Development and Recruiting Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis Qualifications/Education: At least 3+ years related experience and/or training Must be familiar with yield management and cost controls Culinary degree, AOS (preferred) Skills and Attitudes: Must be motivated, hard-working, and passionate Perform job functions with attention to detail, speed, and accuracy Prioritize and organize Be a clear thinker, remain calm, and resolve problems using good judgment Follow directions thoroughly Understand guest service needs Possess excellent communication skills Works cooperatively in a team environment Must be comfortable learning new skills Uses critical thinking reasoning skills to solve problems quickly Manages time effectively Certificates, Licenses, and Registrations: Serve safe certificate Management course Anti-harassment and nondiscrimination management 2-hour class Physical Requirements: Must be able to stand/walk for up to 6 hours at a time Must be able to sit for up to 8 hours at a time Must be able to lift at least 50 pounds safely and properly Ability to work in a stressful, fast-paced environment Must be able to work holidays, nights, and weekends Venue Rustic Root's menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it's San Diego views you want, head upstairs to the Gaslamp's premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama's patio furniture create a buzz-worthy and energetic atmosphere. ABOUT RMD Group RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego's most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel's Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.

Exhibits culinary talents by personally performing tasks while leading the restaurant food preparation staff and managing all food related production. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for all periods of restaurant service. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget, and labor costs. Must ensure sanitation and food standards are achieved. ESSENTIAL FUNCTIONS Leading Culinary Teams * Supervises and coordinates activities of cooks and workers engaged in food preparation for all meal periods. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Ensures and maintains the productivity level of employees. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Leads shifts while personally preparing food items and executing requests based on required specifications. Ensuring Culinary Standards and Responsibilities are met for Restaurant Service * Estimates daily sales trends and production needs. * Coordinates production and plating with the Sous Chef and Cooks. * Recognizes superior quality products, presentations and flavor. * Plans and manages food quantities and plating requirements for all service periods. * Maintains food production and correct storage standards. * Ensures compliance with all Food & Beverage policies, standards and procedures. * Assists the Executive Chef and Purchasing Manager with menu planning and food purchasing. * Develops seasonal and specialty menus for marketing purposes and continued development. * Knows and implements brand's Safety Standards. * Ensures compliance with all applicable laws and regulations. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. * Assists in determining how food should be presented and creates decorative and appealing plating standards. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Strives to improve service performance. * Sets a positive example for guest relations. * Empowers employees to provide excellent customer service. Maintaining Culinary Goals Associated with Department Standards * Sets and supports achievement of goals including performance goals, budget goals, team goals, etc. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. * Supports procedures for food & beverage portion and waste controls. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. * Participates in training staff on menu items including ingredients, preparation methods and unique tastes. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Other: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. * Organizes regular pre-shift discussions with FOH staff to cover necessary menu information, such as product info, specials, verbiage for menu items, etc. * Attends and participates in all pertinent meetings. * Perform other reasonable job duties as requested by Supervisors. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: * Must be able to speak, read, write and understand the primary language(s) used in the workplace. * Must be able to read and write to facilitate the communication process. * Requires good communication skills, both verbal and written. * Speak with others using clear and professional language. * Must possess basic computational ability. * Must possess basic computer skills. * Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. * Thorough working knowledge of hot and cold food preparation. * Good working knowledge of accepted sanitation standards and applicable health codes. * Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. * Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. * Ensure adherence to quality expectations and standards. * Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy * Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. * Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task. * Ability to physically handle knives, pots, pans or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. * Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). * Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. * Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. * Must be able to exert well-paced ability in limited space and to reach other locations of the resort on a timely basis. * Must be able to lift up to 15 lbs. on a regular and continuing basis. * Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. * Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. * Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. * Requires manual dexterity to use and operate all necessary equipment. * Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Job Description The Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent The Chef de Cuisine will be responsible for the overall successful culinary operation of The Watergate Hotel's all day dining and specialty restaurants. Organizational Structure The Chef de Cuisine will report to the Executive Chef; s/he will direct and supervise assigned sous chefs and culinary line staff. General Duties and Responsibilities Assist the Executive Chef in the set-up of the restaurant concept; assist with writing of pre-opening SOP's. Actively participate in the talent selection for the culinary team during pre-opening and beyond. Under the direction of the Executive Chef, create and assist in the menu creation for the all-day dining and specialty restaurants. Control and be accountable for achieving both food & labor costs; manage expenses prudently. Coordinate schedule for sous chefs; oversee and advise on line staff scheduling as needed; assist with and monitor payroll on a daily basis. New trend research; assist in developing strategies for success (financial and otherwise) in collaboration with the Executive Chef to cultivate new menu items and procure ingredients that will keep the restaurant on the cutting edge of current trends in food. Monitor all kitchen maintenance; ensure proper maintenance schedules are adhered to; report and liaison with engineering team to pro-actively identify and address issues with equipment. Responsible for the daily communication of hotel information to sous chef and line staff; work closely with Restaurant General Manager to ensure flow of communication is open and all staff are properly informed on menu selections, ingredients and preparation techniques. Responsible for the associate relations within his/her department including coaching, counseling, discipline; provides team with on-going feedback to ensure standards are exceeded time and again. Manage inventories; liaison with purchasing to ensure proper pars and stock levels are maintained. Manage workplace safety initiatives. Provide ongoing training to culinary team; ensure all training initiatives are adhered to with timeliness and in accordance with company policies. Work with the Restaurant General Manager to ensure a spirit of collaboration is evident in all matters with staff. Manage outside vendor relationships to ensure quality and continuous availability of product is in place. Requirements: Successful candidates will possess the following experience and qualifications: 5+ years sous chef experience in a luxury hotel and/or fine dining establishment are required. Those with direct related Chef de Cuisine experience will be favored. Culinary degree is required; in lieu of a Culinary Degree, a combination of education and related experience will be taken into consideration. Must be familiar with and have direct experience in menu development. Prior experience in managing labor, payroll, and inventories all required. Prior experience sourcing products and managing vendor relationships required. Must be physically able to meet the demands of the job such as: stand/walk for extended periods while on shift; must be able to lift/carry/push/pull 35+ lbs.; must be able to easily work in varied conditions of heat and cold from time to time. Must be able to work a very flexible schedule to include early mornings, late nights, weekends and holidays. Must be fluent in English with excellent communication skills. Computer proficiency is required (prior experience with MICROS, Time Saver, MS Office are all required). Prior experience managing and leading a diverse team of culinary professionals is required. Pre-opening experience is preferred. Bi-lingual abilities preferred (in particular, fluency in Spanish is a plus).

The Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent The Chef de Cuisine will be responsible for the overall successful culinary operation of The Watergate Hotel's all day dining and specialty restaurants. Organizational Structure The Chef de Cuisine will report to the Executive Chef; s/he will direct and supervise assigned sous chefs and culinary line staff. General Duties and Responsibilities * Assist the Executive Chef in the set-up of the restaurant concept; assist with writing of pre-opening SOP's. * Actively participate in the talent selection for the culinary team during pre-opening and beyond. * Under the direction of the Executive Chef, create and assist in the menu creation for the all-day dining and specialty restaurants. * Control and be accountable for achieving both food & labor costs; manage expenses prudently. * Coordinate schedule for sous chefs; oversee and advise on line staff scheduling as needed; assist with and monitor payroll on a daily basis. * New trend research; assist in developing strategies for success (financial and otherwise) in collaboration with the Executive Chef to cultivate new menu items and procure ingredients that will keep the restaurant on the cutting edge of current trends in food. * Monitor all kitchen maintenance; ensure proper maintenance schedules are adhered to; report and liaison with engineering team to pro-actively identify and address issues with equipment. * Responsible for the daily communication of hotel information to sous chef and line staff; work closely with Restaurant General Manager to ensure flow of communication is open and all staff are properly informed on menu selections, ingredients and preparation techniques. * Responsible for the associate relations within his/her department including coaching, counseling, discipline; provides team with on-going feedback to ensure standards are exceeded time and again. * Manage inventories; liaison with purchasing to ensure proper pars and stock levels are maintained. * Manage workplace safety initiatives. * Provide ongoing training to culinary team; ensure all training initiatives are adhered to with timeliness and in accordance with company policies. * Work with the Restaurant General Manager to ensure a spirit of collaboration is evident in all matters with staff. * Manage outside vendor relationships to ensure quality and continuous availability of product is in place. Requirements: Successful candidates will possess the following experience and qualifications: * 5+ years sous chef experience in a luxury hotel and/or fine dining establishment are required. Those with direct related Chef de Cuisine experience will be favored. * Culinary degree is required; in lieu of a Culinary Degree, a combination of education and related experience will be taken into consideration. * Must be familiar with and have direct experience in menu development. * Prior experience in managing labor, payroll, and inventories all required. * Prior experience sourcing products and managing vendor relationships required. * Must be physically able to meet the demands of the job such as: stand/walk for extended periods while on shift; must be able to lift/carry/push/pull 35+ lbs.; must be able to easily work in varied conditions of heat and cold from time to time. * Must be able to work a very flexible schedule to include early mornings, late nights, weekends and holidays. * Must be fluent in English with excellent communication skills. * Computer proficiency is required (prior experience with MICROS, Time Saver, MS Office are all required). * Prior experience managing and leading a diverse team of culinary professionals is required. * Pre-opening experience is preferred. * Bi-lingual abilities preferred (in particular, fluency in Spanish is a plus). *

Job Description Position Overview: Ocean Place Resort & Spa is seeking an experienced and dynamic Chef de Cuisine to oversee and elevate the service standards and customer satisfaction across our seven diverse outlets. The successful candidate will be responsible for ensuring exceptional guest experiences, managing large party reservations, and driving the overall success of our food and beverage operations. This position follows a cyclical work schedule, consisting of 10 months of active employment followed by 2 months off each year. The 2 months will be determined once the busy season (May through September) is over. Key Responsibilities: Service Standards and Customer Satisfaction: Ensure the highest standards of service are consistently delivered across all food and beverage outlets. Monitor and respond to guest feedback to continually improve service quality. Develop and implement strategies to enhance customer satisfaction and loyalty. Outlet Management: Chef De Cuisine will Oversee operations at Seaview Restaurant, TIL'S Oceanside Restaurant, The Lobby Bar, Tiki Bar, The Pool Bar, The Ice Tiki Hut, Spa Dining and In Room Dining. Ensure all outlets are adequately staffed and that team members are trained to provide excellent service. Conduct regular inspections to ensure compliance with health, safety, and cleanliness standards. Standard Operating Procedures (SOPs): Create, implement, and maintain SOPs for each position within the food and beverage department MOP's with pictures of plates for each outlet. Ensure all team members are trained and adhere to SOPs to guarantee consistency and quality across all outlets. Regularly review and update SOPs/ MOP's to reflect current best practices and operational needs. Staff Leadership and Development: Recruit, train, and mentor a high-performing team of food and beverage professionals. Conduct regular performance reviews and provide ongoing feedback and coaching. Foster a positive work environment that encourages teamwork, communication, and professional growth. Financial Management: Monitor and control costs, including C.O.P mastery, Restaurants cook and steward labor Costs labor, inventory, and waste. Analyze sales and revenue reports to identify areas for improvement and growth. Menu Development and Quality Control: Collaborate with the culinary team to design and update menus that reflect current trends and guest preferences. Ensure consistency and quality of food and beverage offerings across all outlets. Implement and maintain effective quality control measures. Event and Large Party Reservations: Handle all large party reservations, ensuring seamless coordination and exceptional service. Work closely with the events team to plan and execute special events and functions. Ensure all event setups and breakdowns are executed efficiently and professionally. Vendor Relations and Inventory Management: Maintain strong relationships with vendors and suppliers to ensure the best quality products and services. Oversee inventory management, including ordering, receiving, and stock control. Implement cost-effective purchasing strategies. Marketing and Promotion: Develop and implement marketing strategies to promote food and beverage offerings. Collaborate with the marketing team to create promotional materials and campaigns. Analyze market trends and competitor offerings to stay competitive. Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or a related field. Minimum of 5 years of experience in food and beverage management, preferably in a resort or high-end hotel setting. Proven track record of managing multiple outlets and achieving high levels of customer satisfaction. Strong leadership, communication, and interpersonal skills. Excellent organizational and problem-solving abilities. Proficiency in financial management and budgeting. Knowledge of current food and beverage trends and best practices. Ability to work flexible hours, including nights, weekends, and holidays. Physical Requirements: Ability to stand and walk for extended periods. Capability to lift and carry items up to 25 pounds. Why Join Ocean Place Resort & Spa: Ocean Place Resort & Spa offers a vibrant and supportive work environment where you can grow your career and make a significant impact. We provide competitive compensation, benefits, and opportunities for professional development. Join our team and be part of creating unforgettable experiences for our guests. In accordance with New Jersey State Legislature (New Jersey Legislature Bill S2310 Sca (1R)) which requires private employers with ten (10) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays between $65,00 and $80,000.00/ year dependent on experience. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani - meaning “mountain reaching heaven” - is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion. For more information: auberge.com/mauna-lani Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge Job Description The base annual salary range for this position is $90k - $110k. The Chef de Cuisine is responsible for the management of the restaurant's operation at Mauna Lani. Works in conjunction with the Executive Chef/Executive Sous Chef on the preparation and execution of all food items for Mauna Lani operations. Provides leadership and supports the team in achieving departmental goals and objectives. Menu Development and Quality Control: Develop innovative menus, maintain quality and consistency, and ensure proper food preparation, portioning, and presentation. Kitchen Management: Lead and train kitchen staff, implement progressive discipline, and work closely with the front-of-house counterpart on service standards and staff training. Operational Duties: Attend sales mix meetings, work as an expeditor, and participate in management training sessions and planning meetings. Guest Relations: Interact with guests in the dining room and participate in employee and community relations functions. Business Growth: Position the restaurant for continued success through innovation and maintaining high standards. Ability to work in a hot, humid kitchen environment with a flexible schedule, including evenings, weekends, and holidays. Proficiency in various cooking styles, basic food cost and payroll control, and computer skills (Excel and Word). Strong leadership, communication, and problem-solving skills with attention to detail and the ability to work under pressure. Qualifications Education: Any combination of education and experience that provides the required knowledge, skills, and abilities to perform the essential functions. High School Diploma preferred. Prefer graduate of professional Culinary program from accredited institution. Experience: Minimum 3 years experience in a similar position, in a related setting with lead responsibilities. Have experience in restaurants and luxury hotels preferred. Have experience cooking Mediterranean or similar. Additional Information Auberge Collection is a portfolio of extraordinary hotels, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, LinkedIn, Facebook, and Pinterest: @Auberge and #AlwaysAuberge. DHL Mahi Staffing, LLC is an Equal Opportunity Employer, M/F/D/V. DHL Mahi Staffing, LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, DHL Mahi Staffing, LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. 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.

Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani - meaning “mountain reaching heaven” - is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion. For more information: auberge.com/mauna-lani Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge Job Description The base annual salary range for this position is $90k - $110k. The Chef de Cuisine is responsible for the management of the restaurant's operation at Mauna Lani. Works in conjunction with the Executive Chef/Executive Sous Chef on the preparation and execution of all food items for Mauna Lani operations. Provides leadership and supports the team in achieving departmental goals and objectives. Menu Development and Quality Control: Develop innovative menus, maintain quality and consistency, and ensure proper food preparation, portioning, and presentation. Kitchen Management: Lead and train kitchen staff, implement progressive discipline, and work closely with the front-of-house counterpart on service standards and staff training. Operational Duties: Attend sales mix meetings, work as an expeditor, and participate in management training sessions and planning meetings. Guest Relations: Interact with guests in the dining room and participate in employee and community relations functions. Business Growth: Position the restaurant for continued success through innovation and maintaining high standards. Ability to work in a hot, humid kitchen environment with a flexible schedule, including evenings, weekends, and holidays. Proficiency in various cooking styles, basic food cost and payroll control, and computer skills (Excel and Word). Strong leadership, communication, and problem-solving skills with attention to detail and the ability to work under pressure. Qualifications Education: Any combination of education and experience that provides the required knowledge, skills, and abilities to perform the essential functions. High School Diploma preferred. Prefer graduate of professional Culinary program from accredited institution. Experience: Minimum 3 years experience in a similar position, in a related setting with lead responsibilities. Have experience in restaurants and luxury hotels preferred. Have experience cooking Mediterranean or similar. Additional Information Auberge Collection is a portfolio of extraordinary hotels, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, LinkedIn, Facebook, and Pinterest: @Auberge and #AlwaysAuberge. DHL Mahi Staffing, LLC is an Equal Opportunity Employer, M/F/D/V. DHL Mahi Staffing, LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, DHL Mahi Staffing, LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. 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.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay rate for this position is $90,000 to $105,000 annually. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people . Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in our DC location. Successful candidates will have a minimum of five (5) years' previous executive sous chef experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Execute Truluck's Menu at a high level. Leading and teaching recipe adherence. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive sous chef (5-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests every day! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals in our Washington, DC location. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The Executive Chef is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the DC area! If you think you have what it takes to lead our DC culinary team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Execute Truluck's Menu at a high level. Leading and teaching recipe adherence. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

Imagine taking all of the experiences of a restaurant and adding some fun and excitement. This isn't any ordinary company; it's the beginning of a bowled new career as an Executive Chef with Lucky Strike Entertainment. Our Executive Chef's combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMITTO QUALITY Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management/Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafecertification is required ServSafe instructor certification or ability to be certified is preferred #LI-DB1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The approximate pay range for this position is $85,000.00 - $95,000.00. Please note that the pay range provided is a good faith estimate for the position at the time of posting. Final compensation may vary based on factors including but not limited to background, knowledge, skills, and abilities as well as geographic location of the position. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #LI-FC1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $75.000 to $80,000. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

The Expediting Sous Chef is a leader, hands-on and proactive. This role includes supervising the development and production of all elements of our expanding service operations for catered and retail events. The Expediting Sous Chef ensures that all food distribution and set up processes between the kitchen and function site are performing their duties as prescribed by the quality standards established by the Executive Chef. This position will report to the Executive Chef. POSITION RESPONSIBILITIES : Primary responsibility is to act as liaison between kitchen, stewarding and front of house. Identify service items to be moved and transported, execution of the delivery through stewards/runners, follow up with front and back of the house to ensure that the loop is closed. Utilizing slack communication hub. Verifies that portion sizes, service standards, and speed of service are maintained for culinary department. Responsible for attending event order meetings for both the convention center and theaters and assist with work order distribution, upkeep, and changes. Monitor and inform management of all EBMS changes. In charge of employee dining room management, cafeteria menu writing, and lunches delivered to theatres during events. Manage the ordering process in connection with purchasing and standard operating procedures with warehouse. Inputs all food orders into Birch Street ordering system and creates production sheets following the procedures in place. Act as an internal food safety ambassador for HACCP, constantly ensuring inspection readiness and compliance with all health codes and standards. Manage employee safety training in accordance with Human Resources. Ensures all kitchen equipment is inventoried, kept in working order following operations standard of procedures. Handle all culinary uniform needs. Other duties as assigned SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY : A minimum of 3 years in a food & beverage leadership position within the hospitality industry. Excellent written and communication skills. Computer experience (i.e., Microsoft Word, Outlook, Excel). The ability to perform essential functions in confined areas. The ability to grasp, lift and carry 50lbs The ability to lift, stand, stoop, and reach to perform essential duties. Ability to perform duties complete in a stressful environment. Able to work varying schedules, weekends and holidays, to reflect the business needs of the convention center. English/Spanish bi-lingual preferred Experience working in a unionized environment. Certification in food safety and sanitation. Team San Jose is an equal opportunity employer.

Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. Executive Chef SUMMARY The Executive Chef will provide the highest quality culinary experience to our guests. The Executive Chef is responsible for the development and oversight of the overall strategic vision of the culinary program, including profitable financial management, effective leadership of sous chefs, excellent customer service skills, and supervision of department requirements and standards. ESSENTIAL FUNCTIONS Job duties include, although are not limited to: * Accountable for ensuring all aspects of the Hotel kitchens including but not limited to: training, supervision and scheduling of all line associates, execution of all menu items, ordering, proper storage, organization and inventory of all products, training and implementation of all sanitation procedures, developing menu items, menu matrix and recipes while managing food and labor costs. * Responsible for enhancing the quality of food product that is presented to guests. * Make changes that respond to the marketplace and to guests' needs, both present and anticipated. * Recommend changes to the food product. * Use market research to develop new products and ensure consistency in food delivery and standards. * Be a primary representative in media outlets, both print and televised, for food and beverage offerings at the Hotel. * Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food & Beverage, and the Food & Beverage Managers and Directors. * Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. * Responsible for the selection, training and development of the personnel within the department. * Control the elements that determine profit and loss. * Responsible for all major operating expenses. * Set margins and manage the business against projections. * Make decisions that relate to profit and loss. * Responsible for the financial management of the operation. * Create custom menus * Create sustainable menu options * Responsible for following BEOs and ensuring any changes are made * Attend operational meetings QUALIFICATIONS * Minimum three years' experience as an Executive Sous Chef in a comparable hotel environment. * Expertise in food product, presentation, quality and preparation along with menu concept and menu design required. * Previous experience with creating schedules, labor costing, payroll administration, employee performance management required. * Strong interpersonal and problem solving abilities. * Must be able to work well under pressure in a fast paced environment, and focus attention on guest needs, remaining calm and courteous at all times. * Requires good communication skills, both verbal and written. * Must possess basic computational ability. * Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. * Extensive knowledge of menu development, insight into marketing, cost and wage control. * Thorough knowledge of food products, standard recipes and proper preparation. * Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. * Ability to supervise large staff and accomplish goals on a timely basis. * Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Executive Assistant Manager, Food & Beverage. * Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. * Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. * Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. PHYSICAL REQUIREMENTS Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. The pay scale for the Executive Chef is from $130,000.00 - $150,000.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Please let us know if you have any questions. In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

(16923) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion. Job Summary The Chef de Cuisine will lead culinary operations, overseeing the preparation and presentation of high-quality dishes. This role is responsible for creating and updating menus, managing culinary colleagues, and ensuring compliance with health and safety regulations. They will work closely with the Executive Chef and Executive Sous Chef to maintain cost efficiency while delivering exceptional dining experiences. Key Duties & Responsibilities * Delivers a level of quality in products, as well as services, that adheres to One&Only standards * Ensures that production is correctly executed, with products complying with technical sheets * Prepares all menus in coordination with the Restaurant Manager, then checks customer satisfaction levels by exercising a presence in the restaurant during mealtimes * Being responsible for all kitchen production, coordinates the distribution of tasks among their teams to ensure work progresses as it should within the time available * Implements the consistent delivery of superior customer service through the Customer Service Program * Ensures the department creates a professional impression to customers and team members * Reviews and acts upon customer feedback relevant to their areas of responsibility, including customer compliments and complaints * Provides rigorous management: controlling raw material stocks, especially regarding their cost * Maintains the GSQ score and food costs * Reports to the Sous Chef, communicating about daily planning, VIPs, and special menus of the day * Manages all schedules of the culinary team alongside the Sous Chef * Responsible for leading, developing, and mentoring a team of cooks, ensuring a positive work environment * Oversees the international intern program, as well as seasonal staffing swings * Covers other restaurants in the absence of the Chef de Cuisine, guaranteeing that the quality and integrity of their menus are maintained Skills, Experience, & Educational Requirements * 2+ years' experience in a similar level of management is required * Must be dual-skilled as a Manager and a Chef * Possesses cooking skills, including being able to adapt their cooking style to local environments * Experience in a luxury hotel setting is mandatory * Experience in a Michelin environment is a plus * Possessing one or more of the following is strongly preferred: Culinary Arts certificate, HAACP certificate, Hotel Management education, or other relevant certifications * Ability to manage a profit center: stock, cost prices, orders, etc. * Ability to manage a team: supervision, training, motivation, and delegation * Food Handler's certification Benefits * Medical insurance - 80% of premium paid by employer * Health Savings Account with $50 employer contribution per pay period * Dental, vision & life insurance - 100% of premium paid by employer * 5 weeks of PTO (Paid Time Off) * 8 paid holidays * Uniform provided & complimentary laundering * Complimentary transportation to/from resort * Complimentary meal per shift * Subsidized housing based on availability * Discounts at F&B outlets on property * 14 nights per year at $100/night* at Kerzner Properties worldwide * Winter season includes complimentary ski pass to Big Sky Resort based on availability OR $225 reimbursement towards gym membership Physical Requirements The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation. Physical requirements include, but are not limited to: * Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods * Frequent bending, twisting, stooping, reaching, and pulling * Lifting and carrying of loads weighing up to 50 pounds * Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc. Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Upper Montclair Country Club Established 1901 | A Distinguished Club of the World February 2026 Position Type: Full-Time Compensation: $85,000 annually Benefits: Health, Dental and Vision Insurance, 401K, Flexible Spending Account, Aflac Reports to: Executive Chef Position Summary: The Chef de Cuisine is responsible for overseeing all culinary operations within the club's restaurants and events, ensuring a consistently high standard of food quality, presentation, and service. This role involves leading the culinary team, managing kitchen operations, developing menus and recipes, and maintaining compliance with health and safety regulations. Essential Duties and Responsibilities: Lead and supervise kitchen staff in food preparation, plating, and portioning, ensuring consistency and adherence to club standards. Design and implement menus and recipes in collaboration with the Executive Chef, incorporating seasonal and member-focused offerings. Train and mentor kitchen staff in culinary techniques, presentation standards, and efficient workflows. Monitor kitchen line operations during service to ensure proper execution and quality control. Maintain kitchen cleanliness, organization, and compliance with federal, state, and local health and safety standards. Oversee inventory, storage, and rotation of food products; assist with monthly physical inventory counts. Manage daily kitchen staffing and scheduling to ensure appropriate coverage. Assist in budget preparation and enforce budgetary controls and cost efficiency measures. Evaluate and improve food quality, preparation techniques, and kitchen operations. Support the planning and execution of club events, special functions, and banquets. Collaborate with the Executive Chef to review member satisfaction, resolve issues, and plan culinary enhancements. Communicate professionally with members, team members, vendors, and management. Uphold and model professional behavior that reflects the values and image of Upper Montclair Country Club. Perform additional duties as assigned by the Executive Chef. Knowledge, Skills, and Abilities: Strong culinary expertise across all kitchen disciplines, with some knowledge of baking and pastry. Creative menu and recipe development abilities. Exceptional leadership and team-building skills. Strong organizational and time-management skills in a high-pressure, fast-paced environment. Knowledge of proper food handling, storage, sanitation, and safety practices. Proficiency in kitchen equipment use and maintenance. Excellent written and verbal communication skills in English; multilingual abilities are a plus. Ability to analyze data, prepare reports, and manage kitchen costs effectively. Proficiency with Microsoft Office Suite, inventory systems, and POS/order processing software. Supervisory Responsibilities: Directly supervises culinary team members. Responsible for interviewing, training, scheduling, evaluating performance, and recommending hiring or termination decisions in coordination with the Executive Chef. Qualifications: Education & Experience: Culinary degree or diploma from an accredited institution (AOS or equivalent), or completion of a recognized apprenticeship program. 3-5 years of progressive culinary experience in a fine dining, private club, or high-end hospitality setting. Equivalent combination of education and experience will be considered. Certifications: ServSafe Food Protection Manager Certification required. CPR and AED certifications preferred. Physical Requirements: Must be able to stand and walk for extended periods. Frequently required to use hands and arms, talk, hear, taste, and smell. Must be able to lift/move up to 30 pounds regularly.