Sous Chef jobs at NANA - 74 jobs

This Remote Cook's Helper assists in a variety of food preparation duties, completion of special work projects, cleaning of a food service area, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. All duties are to be performed in accordance with NMS' mission, vision, and values. _This position will support the Schlumberger (SLB East Camp) on the North Slope. This is a 3-week on & 3-week off rotational position. The point of hire origin is Anchorage, AK._ **Responsibilities** + Assists cooks, chefs, bakers, and others as needed and coordinates activities within a food service area. + Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. + Cooks or prepares such food items as breakfast, lunch, and dinner foods, coffee drinks, tray items, sandwiches, salad dressings, meat items, cheese and vegetable trays, salad bar items, etc. + Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines + Stocks various food service areas with various products and materials + Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner + Washes objects by hand or with cleaning equipment + Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors + Assists with various periodically scheduled large cleaning projects. + Removes garbage from assigned areas + Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. + May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. + May also be combined with other position duties to include but not limited to housekeeper and janitorial responsibilities. + Notify supervisor if safety and sanitation standards are not being met. + This position has no supervisory responsibilities. + Other duties that are pertinent to the department or unit's success also may be assigned. **Qualifications** + High School Diploma or GED equivalent. + At least two (2) years of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. + Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire. + Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. + Must be able to cooperate and work as part of a team with fellow employees, customers and clients. + Must be able to make decisions in the moment with little to no supervision. + Must be able to be on your feet for 12 hours per shift for the scheduled rotation. + Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp. + Contract requires employees to speak, understand, read and write English. + Must meet and adhere to all safety guidelines and regulations set forth by the company and client. **_CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA:_** **_Candidates residing in Alaska & the Lower 48 for any contract_** _: For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence). Employee is responsible for any travel expenses and needed accommodations related to pre−employment tasks that need to be completed in Anchorage, AK. This includes, but is not limited to, any safety training requirements, required pre−employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.)._ _Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements._ **_Flights to Remote Locations_** _: All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK) for scheduled trips paid for by the company for remote locations._ Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: This is an industrial kitchen setting located in a remote camp. Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Travel: Must be able to travel by plane and/or bus to remote camps. Physical requirements: Fit For Duty Test + Lift: Lift 50 lbs. from floor to knuckle x 2 + Lift: Lift 50 lbs. from floor to waist x 2 + Lift: Lift 50 lbs. from floor to shoulders x 2 + Lift: Lift 30 lbs. from floor to crown x 2 + Carry: Carry 20 lbs. with two hands for a minimum distance of 20 feet + Push: Push horizontally with a peak force of 50 f-lbs. with two hands. + Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced, continuous. + Squat Test: Functionally squat x 5, self-paced but continuous. + Kneel: Kneel on one knee and stand. Return to kneel on opposite knee. Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. + Stairs: Climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous + Stairs & Carry: Climb up and down 10 steps x 2 for a total of 20 steps while carrying 30 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. + Allow a 30 second rest period after climbing up and down 10 steps while carrying. **NMS Core Values** Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. **Equal Opportunity Employer** NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. **Accommodation Requests for Job Seekers with a Disability.** If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at ******************* or **************. **Default: Location : Location** _US-AK-Anchorage_ **Job ID** _2025-20736_ **NMS Division** _NMS Camp Services_ **Work Type** _Remote Rotational_ **Work Location** _Anchorage_ NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.

Happy Corner Hospitality is a collective consisting of Motek, an Israeli-Mediterranean concept restaurant, Sesame Bakery, and Yalla Motek. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate, highly motivated, experienced professionals to join our back of house management team. Join our dynamic team at Motek! Position Overview: As a Executive Chef, you'll play a crucial role in managing the smooth and efficient operation of our kitchen. From overseeing food preparation to creating weekly specials and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the entire back of house operation is running efficiently and being the line of communication for the front of the operation to the back. Responsibilities: Oversee the preparation of food production ensuring consistency. Inventory of equipment and food items. Ensuring the line is running efficiently. Quality control. Develop your team members by effectively cross-training on the different stations. Maintain a clean and organized kitchen environment. Follow food safety and hygiene protocols to ensure compliance with health regulations. Oversee expediter station to coordinate orders and ensure plates are being delivered in a timely manner. Ordering food products from vendors daily. Assist General Manager by establishing and maintaining labor percentage as sales go up or down. Requirements: Minimum of 5 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.) Culinary school diploma. Knowledgeable on food safety guidelines. Ability to work efficiently in a fast-paced environment and multitask effectively. Strong attention to detail. Excellent communication skills and a team-oriented mindset. Bilingual is a plus. Flexibility to work evenings, weekends, and holidays as needed. Benefits: Competitive salary. Amazing insurance benefits. Opportunities for advancement. Employee discounts. Positive work culture that values teamwork and professional growth. If you're passionate about food and dedicated to delivering excellence, we'd love to hear from you! Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance We Encourage a Diverse Workforce: Motek believes that a diversified group of associates contributes to a culture of values, team spirit and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work and do business in. If you're looking for a company that respects your unique merits, professionalism, and skills, we'd like to talk to you. We thank all that apply, but only those candidates who meet the position requirements will be contacted. Motek conducts all employment-related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws. We participate in e-Verify. (Must have proper documentation to work in the United States).

Find Your Future in Paradise! Catalina Island Company welcomes all guests and visitors to our very special island. Beyond being warm and courteous, our exceptional team members are knowledgeable and helpful - anticipating and personalizing their service on an individualized basis. We seek individuals like YOU to create the finest personal service and extraordinary experiences for our guests. WHY CATALINA ISLAND COMPANY? The Catalina Island Company offers more than just a workplace - it is a destination for service, adventure and inspiration! In 1919, chewing gum entrepreneur William Wrigley Jr. bought nearly every share of the Santa Catalina Island Company until he owned a controlling interest. He then invested millions in his vision to create a "playground for all" on Catalina Island, building infrastructure, a reservoir, Hotel Atwater, Bird Park, and other attractions. In 1921, he made Avalon the Spring Training home of his beloved Chicago Cub's, building the Catalina Country Club to house the team's lockers and provide a gathering place for players. The team continued to train on the island until 1951. In 1929, Wrigley built the iconic Catalina Casino, which boasts the world's largest circular ballroom and the first theatre designed and built to show talking motion pictures. During World War II, the island served as a military training facility and was closed to tourists. The island was a popular spot with Hollywood's elite during the 1930s, 40s, and 50s. It also became a popular location for production companies to shoot movies. More than 500 films, documentaries, commercials, and TV shows have been shot in and around Catalina over the years, especially in Two Harbors on the island's west end. To this day, descendants of William Wrigley Jr. still own the Catalina Island Company and carry on his vision to create a world-class island resort. We are a welcoming community that believes in fostering a positive, team-oriented atmosphere where every team member plays a part in creating unforgettable memories for our guests. Join a team that is as vibrant, dynamic, and unique as the island itself! JOB SUMMARY The Sous Chef supports the Executive Chef and Chef Leadership team in overseeing daily kitchen operations within a hospitality environment. The role is responsible for food quality, staff supervision, inventory control, and maintaining the highest standard of safety, sanitation, and guest satisfaction across all food venues, including restaurants and banquets. JOB RESPONSIBILITIES Job duties include, but are not limited to: Assist the Chef Leadership team in managing daily kitchen operations Train, coach, development and motivate all culinary team members Ensure consistent preparation and presentation of high-quality dishes Execute menu for restaurants and banquets Supervise food production during service to ensure timing, quality, and constancy Supervise, train and mention culinary team members Assist with scheduling, labor control, and performance management Enforce culinary standards, recipes, and portion controls Lead by example in professionalism, teamwork and work ethic Ensure compliance with all health department regulations and company food safety standards Maintain proper food handling, storage, labeling, and sanitation procedure Conduct regular kitchen inspection and corrective action as needed Promote a safe and clean work environment Assist with inventor management, ordering, and receiving of food and supplies Address guest feedback and request professionally and promptly Collaborate with front-of-house to ensure seamless service Assist with menu development Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Work harmoniously and professionally with co-workers and supervisors. Other duties as assigned QUALIFICATIONS Minimum of 3-5 years of professional culinary experience, preferable in a hotel or high-volume hospitality environment Previous leadership or supervisor experience High school graduate and an apprenticeship, cooking school or culinary institute education. Strong knowledge of culinary techniques, kitchen operations, and food safety standards Excellent communication and organization skills Comfortable with food and labor costing, menu development, and training. Ability to multi-task in a fast-paced, high pressured environment. Ability to work not traditional working hours, weekends and all holidays. Possess current health department certifications required to work in a kitchen. California Food Handler Certification upon hire Requires ability to operate computer equipment and other food & beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language. DRIVERS LICENSES A valid Driver's License with a satisfactory driving record that is maintained throughout employment. DETAILS Position Type: Full Time HOUSING The Catalina Island Company offers housing as an option for eligible employees at a subsidized rate. Employees are responsible for paying a portion of the housing cost, typically deducted through payroll. LOCATION Must be able and willing to relocate to Catalina Island, CA PAY TRANSPARENCY The pay scale for this position ranges between $75,000-$85,000 annually depending on work experience and skill set. WORK ENVIRONMENT/ PHYSICAL REQUIREMENTS This position works in a busy restaurant environment that can be warm, noisy, and fast-paced. This role involves indoor and outdoor environments. Must be comfortable and able to stand for up to 6-8 hours per day. Must be able to lift up to 40 lbs. Requires dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, management and team. SCHEDULE This position requires a flexible schedule, with rotating weekday and weekend shifts, including day, night, and holiday hours. LIFE ON CATALINA ISLAND A fast paced, exciting work environment with upward mobility and growth opportunities. Meet and engage with people from all over the country and world! COMPANY PERKS Employee discounts and perks - restaurant, hotels and activities. Beautiful island views and a summer of adventure! BEING YOU AT CATALINA ISLAND COMPANY: We are inclusive of, celebrate our differences, and welcome a broad range of perspectives and ideas without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, disability, age, or veteran status. We welcome applications from people with disabilities and provide reasonable accommodations as needed for our candidates. Please discuss this with our Talent Acquisition team during our selection process.

Job DescriptionNOW HIRING - SOUS CHEFKEI CONCEPTS New Restaurant Opening in FOUNTAIN VALLEY, CALIFORNIA: QUA QUA is Kei Concepts' newest restaurant, inspired by the rich Sino-Vietnamese heritage of Cholon. Offering an exceptional seafood-focused menu, QUA is designed to blend timeless elegance with modern sophistication. Our concept brings nostalgic flavors into a contemporary dining experience-honoring tradition while embracing innovation. We are currently seeking Sous Chefs who are well-versed in traditional Chinese cuisine to join our dynamic opening team. COMPENSATION $71,000 - $75,000 annually (Salaried Position) SCHEDULE Full-Time Day Shift Weekend Availability Holiday Availability BENEFITS & PERKS 100% Employer-Paid Medical, Dental, and Vision Insurance Paid Time Off (accrues from your first day) Paid Sick Leave (accrues from your first day) Paid Holidays Flexible Scheduling Employee Discounts Company-Sponsored Team Bonding & Holiday Events Paid Training Referral Program Free Uniform Lifemart Discounts (events, travel, and more) Opportunities for Growth & Advancement REQUIREMENTS Minimum 1 Year of Kitchen Management Experience (Required) POSITION SUMMARY The Sous Chef plays a vital role in daily kitchen operations, including food preparation, quality control, staff supervision, and maintaining a safe, efficient working environment. This position requires excellent culinary technique, strong leadership, and a drive for consistently high standards. KEY RESPONSIBILITIES Support the Executive Chef in all aspects of food preparation and kitchen management Supervise and coordinate back-of-house staff, ensuring adherence to recipes and safety procedures Maintain high standards of food quality, consistency, and visual presentation Monitor inventory and assist with ordering and receiving food and supplies Uphold all health, safety, and sanitation regulations Train, mentor, and discipline kitchen staff as needed Assist with creating and managing staff schedules Perform opening and closing duties Foster clear communication and strong teamwork in a high-volume kitchen Take on additional duties as assigned by the CDC or manager-on-duty QUALIFICATIONS Proven experience as a Sous Chef or in a comparable high-volume kitchen role Culinary degree or certification preferred Strong knowledge of culinary methods, kitchen equipment, and food safety standards Excellent leadership and communication skills Ability to thrive under pressure and maintain composure during busy service Flexible availability (10-12 hour shifts, weekends, and holidays) Able to lift up to 50 lbs and perform physical kitchen duties Strong attendance and punctuality record Food Handler's Certification About Kei Concepts Kei Concepts is an innovative restaurant group based in Southern California, dedicated to developing and operating unique culinary brands that celebrate culture, creativity, and community. With a portfolio of distinct dining experiences-ranging from modern Asian cuisine to elevated casual concepts-we are passionate about pushing culinary boundaries while delivering exceptional service and hospitality. Our mission is to cultivate meaningful food experiences by empowering passionate talent and honoring cultural roots. As we continue to expand, Kei Concepts remains committed to excellence, authenticity, and innovation in every restaurant we create. Check out our website for more information: *****************************

Join our dynamic team at Motek! We have several immediate openings!!! Motek, part of Happy Corner Hospitality Collective, is an Israeli-Mediterranean concept restaurant that prides itself on delivering exceptional service and culinary experiences to its valued customers. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our back-of-house team. Position Overview: As a sous chef, you'll play a crucial role in ensuring the smooth and efficient operation of our kitchen. From food preparation to maintaining cleanliness and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the line is running efficiently, quality control, supporting back-of-house staff, and being the line of communication from the front of the operation to the back. Responsibilities: Prepare ingredients and assist in food production following recipes and restaurant guidelines. Manages the line efficiently. Ensures all stations are stocked correctly. Quality control: Ensuring the food is always fresh and up to standard. Maintain a clean and organized kitchen environment. Follow food safety and hygiene protocols to ensure compliance with health regulations. Collaborate with kitchen staff to coordinate orders and ensure timely service. Requirements: Minimum of 3 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.) A culinary school diploma is a plus. Knowledgeable in food safety guidelines. Ability to work efficiently in a fast-paced environment and multitask effectively. Strong attention to detail. Excellent communication skills and a team-oriented mindset. Bilingual (not required, however, it is a huge plus.) Flexibility to work evenings, weekends, and holidays as needed. Benefits: Competitive salary. Amazing insurance benefits. Opportunities for advancement. Employee discounts. A positive work culture that values teamwork and professional growth. If you're passionate about food and dedicated to delivering excellence, we'd love to hear from you! Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance NO TELEPHONE CALLS OR AGENCIES. Only local candidates will be contacted; there is no relocation for this position- immediate Openings. We Encourage a Diverse Workforce: Motek believes that a diversified group of associates contributes to a culture of values, team spirit, and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work, and do business in. If you're looking for a company that respects your unique merits, professionalism, and skills, we'd like to talk to you. We thank all who apply, but only those candidates who meet the position requirements will be contacted. Motek conducts all employment-related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws. We participate in e-verify and verify all who work for Motek are legally able to work in the US.

About Us: Whiskey Joe's is an iconic waterfront restaurant and bar that captures the laid-back, tropical vibe of the Florida Keys. With stunning views, delicious food, and a wide selection of beverages, we provide a unique and memorable dining experience for our guests. We pride ourselves on offering numerous opportunities for growth and advancement within our industry-leading organization, marking ourselves as the opportune company to level-up your career path. We challenge our management team to be innovators in hospitality by consistently delivering a 5-Star experience to our teams, guests, and community. Position Overview: We are seeking a talented and experienced Executive Sous Chef to join our dynamic culinary team at Whiskey Joe's. The Executive Sous Chef will work closely with the Executive Chef to oversee all aspects of kitchen operations, including menu planning, food preparation, staff management, and ensuring the highest standards of quality and consistency. Top-notch Benefits: Competitive salary Quarterly bonus Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more! Company dining package with allotted spending amount each month Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Paid/Floating holidays for 5 major holidays Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $68000 - 75000 / year plus bonus Responsibilities: Collaborate with the Executive Chef to develop innovative and seasonally inspired menus that showcase fresh, local ingredients and meet the preferences of our diverse clientele. Supervise and train kitchen staff, ensuring adherence to recipes, food safety protocols, and sanitation standards. Oversee food preparation and execution during service, maintaining efficient workflow and timely delivery of dishes. Monitor inventory levels, order supplies, and manage food costs to maximize profitability. Lead by example, fostering a positive work environment and promoting teamwork and professionalism among kitchen staff. Stay current with industry trends and culinary techniques, continuously seeking opportunities for improvement and innovation. Assist with scheduling, performance evaluations, and other administrative tasks as needed. Education/ Experience/ Skills: Minimum of 5 years of experience in a high-volume restaurant kitchen, with at least 3 years in a leadership role. Culinary degree or equivalent certification preferred. Strong culinary skills and knowledge of diverse cooking techniques and cuisines. Demonstrated ability to lead and motivate a team in a fast-paced environment. Excellent communication and organizational skills. Passion for food, creativity, and dedication to delivering an exceptional dining experience. Excellent interpersonal, verbal, and written communication skills. Detailed oriented with a strong emphasis on accuracy and time management. Strong familiarity with OSHA and all local Department of Health Regulations. Physical Demands: •Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 45lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

A reimagined Luminarias, with a modernized take on the beloved neighborhood restaurant following a multimillion-dollar interior and exterior remodel. The open-concept dining room features large swings in lieu of dining chairs and 25-foot floor-to-ceiling windows - seamlessly blending into an expansive deck for al fresco dining and sweeping views of the San Gabriel Valley. With an all-new Dinner & Brunch menus comprised of new American dishes with a Latin influence. Destined to be a lively social space for the community, Luminarias' vast bar will serve specialty and classic craft cocktails, along with premium spirits, local wines & beers. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: $75000 - $85000 / year (plus bonus) Top-notch Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. *NEW* Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Job Summary: The Exec Sous Chef will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full-time employees as well. Leadership: Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up. Work with executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives. Develop, train and mentor culinary team. Act as a resource to them as well as other back-of-house (BOH) personnel. Work with executive chef in developing and training staff. Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards. Attend and participate in culinary job/career fairs when appropriate. Financial / Labor Costs: Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events. Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events. Assist executive chef as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools. Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports. Work with executive chef to forecast seasonal staffing levels, hiring and attainment/retention of staff. Culinary: Work with off-premise culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Conduct hands-on teaching and training in kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes Work with executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary. Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol. Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event. Work with pastry team to insure that desserts served are executed properly at events by culinary staff. Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that company standards are being met. Accountable for creating weekly check-off schedule and monitoring the process, including recovery and weekend bake-off and auxiliary deliveries. Share responsibility with executive chef when necessary. Work with Vice President of Operations and executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots. Work with executive chef on biannual culinary educational training programs. Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs. Track photos and tasting notes. Administrative: Edit menus for portioning, menu design and other details, making changes to menus as needed. Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system. Assist executive chef in detailed planning and administrative work with special projects. Fulfill all administrative responsibilities of executive chef as need Education/ Experience/ Skills: Strong familiarity with OSHA and all local Department of Health Regulations. Three years senior level or executive chef experience in high-quality, volume-oriented environment. AOS Culinary School graduate or related training, degree in Culinary Arts preferred 3+ years related lead Chef experience Always practice company culture. Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability. Perform all reasonable requests from executive team. Attend and participate in all scheduled meetings and training sessions. Know and follow all company emergency and safety procedures. Must be able to communicate clearly and effectively in English. Passionate culinarian with effective palate and sense of presentation. Ability to handle multiple tasks and work well in environment with time constraints. Ability to troubleshoot effectively. Detail-oriented with good organizational skills, performing work accurately and efficiently. Demonstrated excellent communication skills, both oral and written. Physical Demands: Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

About us: Come join a group of incredible, passionate hospitality professionals. The Odyssey's history is rooted in Los Angeles. For more than forty years, The Odyssey has been a destination to gather and experience elegant, seasonally inspired menus and welcoming service provided by our exceptional and loyal team members. We are looking to bring a new, passionate leader to propel this amazing property beyond where it has gone in the past. The Odyssey is a steak-forward concept with a creative focus on farm-to-table. Over-the-top culinary and cocktail programs set us apart from the rest and make the future of the Odyssey exceptionally bright. If you love making magical moments happen through delicious food, then we want to meet you! Pay: $90000 - $120000 / year plus 15% bonus Position Summary: As the Executive Chef at The Odyssey Restaurant and Event Center, you'll play a pivotal role in shaping the culinary direction of our establishment. You will be instrumental in elevating our culinary offerings, maintaining operational excellence, and delivering unforgettable dining experiences. Competitive Benefits: Industry-leading compensation plus bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Responsibilities: Oversee all aspects of the culinary operations at The Odyssey Restaurant and Event Center. Develop and execute seasonal menus that showcase creativity, innovation, and culinary excellence. Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service. Manage food costing, inventory control, and budgeting to ensure financial targets are met. Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets. Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations. Foster a positive and collaborative work environment where teamwork and professional growth are encouraged. Requirements: Proven experience (minimum 2 years) as an Executive Chef in a high-volume restaurant or catering/event establishment. 5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment Strong culinary skills with a passion for creating innovative and flavorful dishes. Extensive experience in managing and executing private events, banquets, and catering operations. Excellent leadership, communication, and organizational skills. Ability to thrive in a fast-paced environment and adapt to changing priorities. Knowledge of food safety standards and best practices. Culinary degree or relevant certification preferred. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

The Proud Bird, a historic and iconic restaurant with a strong tie to the local community, makes quite a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center. The Proud Bird was named LA's Hottest Food Hall by Food Network Specialty Restaurants Corporation holds an impressive portfolio of 17 award-winning restaurants throughout the U.S. including The Proud Bird, and we pride ourselves on creating incomparable memories by delivering an unforgettable dining experience with exceptional food, unmatched service and breathtaking views. Our mission at The Proud Bird/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our employees, guests, partners, and community. We look forward to adding our next valued leader! Top-notch Benefits: Competitive salary Quarterly bonus plan Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more! Company dining package with allotted spending amount each month Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Paid/Floating holidays for 5 major holidays Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $90000 - $110000 / year Essential Duties: Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all salaried Kitchen personnel. Assists the General Manager in leading the Risk Management Team in proactively addressing liability, risk, and compliance opportunities. Responsible for reviewing all performance reviews and recommendations made by the Sous Chef. Responsible for training, managing, and developing all culinary team members. Responsible for scheduling kitchen personnel in conjunction within forecasted labor and predetermined budgets Responsible for estimating food usage and ordering products accordingly. Responsible for monitoring and controlling food cost by establishing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures. Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards. Ensures proper equipment cleaning and maintenance. Maintains a safe and sanitized work environment for all employees by ensuring that proper safety and sanitation requirements are met Completes all weekly and monthly food and supply product inventories Required Skills/Abilities: Ability to create and maintain a strong team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load. Excellent interpersonal, verbal, and written communication skills. PC literate with a working knowledge of MS Office preferred. Must be able to clearly and effectively communicate English. Proven working experience as a head chef Excellent record of kitchen management + BOH budget management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Keep up with cooking trends and best practices Qualifications: 3+ years of Executive Chef experience in a high-volume restaurant and event center environment, with 6+ years' progressive Chef experience Banquet experience strongly preferred Strong skillset in leading, coaching and supervising junior chefs and cooks

Specialty Restaurants, a leader in the hospitality industry, and is a high-spirited and successful family-owned corporation. Named one of Travel + Leisure's “Best Date Spots in America”, Castaway has curated a whole new dining experience where everyone, including our employees, feels like a star. Our seasonally-inspired menu features interesting cuts of meats from top-notch butchers, a raw bar, vegetable-centric sides, and build-it-yourself charcuterie boards. Castaway has received various notable accolades, including being named one of the top “Most Romantic Restaurants in LA” by Thrillist, LA Weekly, Zagot, Yelp, Open Table, and NBC. Our mission at Castaway/Specialty Restaurants is to always innovate and consistently deliver a 5 star experience for our teams, guests, partners and community. SRC prides itself on growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Job Summary: The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. He/she also supports the Executive Chef by completing projects as directed. The Exec Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence. Competitive Benefits: Industry leading compensation + bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with a $4,000 payout for qualifying management positions $1,000 signing bonus after 90 days! Pay: $80000 - $90000 / year plus bonus Job Duties: •Responsible for food production, and leading a team of cooks to provide 5-star high-quality food to all guests •Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns. •Operates all kitchen equipment safely and correctly. •Follows facility and chef's safe food handling guidelines. •Follows all sanitation and nutrition practices •Follows all portion sizes, quality standards, department rules, policies and procedures •Oversee and assist the kitchen staff in all aspects of food production •Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: •Minimum 3 years' in a similar Chef role in a high-volume restaurant environment •Detailed oriented with a strong emphasis on accuracy and time management. •Ability to interface with various levels of management •Strong familiarity with OSHA and all local Department of Health Regulations. •PC literate with a working knowledge of general systems Physical Demands: •Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

Shaw's and Star Market is working to become the favorite food and drug retailer in every state it operates and is a proud member of the Albertson's family of stores. Shaw's is one of the oldest continuously operated supermarkets in the United States with its roots dating to 1860. Throughout five New England states, there are 155 store locations employing approximately 18,000 associates. For more information about Shaw's, please visit ************* or connect with us on Facebook at ****************************** The Chef is responsible for the Prepare and Cook product in the Prepared foods/ LaCarte Department. Operations including providing customer service and assuring that associates are following company policies and procedures. He/she is responsible for following the customer satisfaction behaviors, to include being friendly, responsive, knowledgeable and passionate about Service. He/she is also responsible for achieving production and budget objectives. This position includes performing stocking duties as needed. He/she must have excellent customer service skills, as he/she is the role model for other associates. ORGANIZATIONAL RELATIONSHIPS: This position reports to: Store Director, Assistant Store Director, Deli Manager or LaCarte Manager Positions that report directly to this position: LaCarte clerks,Deli clerks (if applicable), and any other clerk working in the LaCarte/Prepared Foods Department. ESSENTIAL JOB FUNCTIONS: Observe all store rules and company policies. Maintain a neat,well- groomed personal appearance at all times and observe Company dress code policy. Observe shift operating hours at all times as scheduled or assigned by the prepared Foods Manager Adhere to all Local,State,and Federal Health and Civil Code regulations Must wear an approved hat or hairnet. Cuts,prepares and cooks food. Cleans and organizes kitchen area as well as coolers and walk in freezers Ability to learn,follow and enforce company policies, Kitchen procedures and Sanitation guidelines. Assist in receiving and unloading of merchandise. Must be able to lift up to 50 lbs. Take stock to storage or shelf areas including Coolers and Freezers Open cartons to price,display,store or break down items according to established policies and procedures Keep Manager or other designated personnel informed of low inventory conditions or spoilage problems Handle all damaged or spoiled products according to Company policy and assist in controlling the level of damaged goods. Perform other duties as assignments as directed. Assist the Department Manager and accountable for all aspects of the operation and supervision of the Department including, but not limited to: Department personnel; providing customer service; achieving sales, gross profit, labor, shrink and inventory goals set for the Department; product ordering, quality, presentation, merchandising, organization, pricing, stocking, shelf allocation, staffing, training, turnover and morale. Assist in increasing sales by utilizing the five steps of retail selling - Connect with the customer; qualify the customer; present solutions; closing the sale and create a customer for life. Assure that all Company and Department specific policies and procedures are adhered to on a regular basis. Perform job functions of other Department personnel in their absence and/or in addition to them. Effectively supervise 2 to 15 associates in a fast paced and multi functional environment and take appropriate disciplinary action when necessary. Operate various store computer systems. Must be available to work 40 hours per week at peak business times. Conduct periodic reviews of work practices and provide information to Department Management. Achieve other objectives including, but not limited to food safety, workplace safety, and company audits. Other duties as assigned by Store Management. Chef assign, review, and approve work of all clerks under his/her direct supervision. Chef must take the initiative to foresee work that needs to be completed and see to it that it is completed in a timely fashion. Chefs determine appropriate staffing levels for each shift based on business needs. The Department Manager generally prepares work schedules on a weekly basis. RESPONSIBILITY AND DECISION MAKING AUTHORITY: Chef assists in scheduling of all planned duties as assigned. Make recommendations on staffing the Department; interviewing and hiring of Department personnel; and promotion of associates; Assign work to, direct the work of and train Department personnel; Responsible for achieving goals established by the Store Director. Responsible to know, understand, and support department specific policies and procedures. Ensure that associates perform their work in a safe and ergonomically correct manner. Chefs must take action on unsafe working conditions when appropriate. RELATIONS WITH OTHERS: Must be able to relate to the following in a courteous and professional manner: Customers, Supervisors, Subordinates, Co-workers, Store Management, Vendors Other people with whom they have contact while on duty. KNOWLEDGE AND BACKGROUND REQUIRED: Must be at least 18 years old. Ability to handle multiple priorities in a fast paced environment. Problem solving ability. Experience in Chef-Prepared foods, Kitchen or equivalent. Some on the job training is provided. Ability to work inside, Cold and Hot environments Prepare/Cook food, stock and rotate product in display case, Coolers and Freezers, unload deliveries. operate and clean all equipment and tools. Must be able to work around Safety Risk Factors and conditions in a kitchen environment including. Twisting, slippery floors surfaces, cluttered floor surfaces, Hot cooking surfaces and Hot equipment, fumes, sprays, hazardous cleaning solutions and operations of department equipment Machines, Tools, including Knives, Slicers, Food processors, Grill, Warmer, Fryer, Smoker, Ovens, Kitchen utensils, Electric Scales, Mixer, Pizza ovens, Shrink film wrapper,Power or hand Jack, pressure washer, trash Compactor Qualifications KNOWLEDGE AND BACKGROUND DESIRED: Culinary Foods Training, School or previous kitchen experience prefered Successful completion of a training program or eqivalent combination of education and experience. Leadership qualities including, but not limited to: good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with customers, vendors, Store Management, other Store and Company personnel; Thorough understanding of Company and Department specific policies and procedures. Good judgment, the ability to make sound decisions and to solve any problems arising in the course of performing the work of the Department Excellent customer service skills. Ability to understand customers needs and ask questions to expedite the handling of requests. High school diploma or better. WORKING CONDITIONS: Stores are usually open 7 days a week. Chef / prepared foods clerk usually work 40 hours a week. Retail store conditions are generally dry with moderate temperature. Freezer conditions are generally very cold. Cooler conditions are generally cold. Requires the performance of repetitive tasks. Exterior conditions vary with the seasons and may be wet or dry, warm or cold. A hair restraint must be worn at all times. Associates in the LaCarte Department are usually scheduled according to peak customer times. GENERAL: This position is a full time position. This is a supervisory position and subject to transfer to other locations. Food Safety Awareness and Training is required in this position. MISCELLANEOUS: It is important to understand that all Chef/Prepared Foods associates must have the ability to deal with, and resolve, some potentially difficult situations (such as dissatisfied customers, associate issues, or emergencies) to perform this position in a satisfactory manner. This position and are subject to change, with or without notice. The inclusion of specific duties and responsibilities in this is not intended to exclude other duties and responsibilities: From time to time the associate may be assigned duties and/or responsibilities in addition to or different than those set forth above. This job description, alone or considered together with other written or verbal statements of the Company or its representatives, is not a contract of employment, nor does it change the at-will status of any associate of Shaw's Supermarkets, Inc. EOE Additional Information Please apply online at ************* and email resume to [email protected]

Shaw's and Star Market is working to become the favorite food and drug retailer in every state it operates and is a proud member of the Albertson's family of stores. Shaw's is one of the oldest continuously operated supermarkets in the United States with its roots dating to 1860. Throughout five New England states, there are 155 store locations employing approximately 18,000 associates. For more information about Shaw's, please visit ************* or connect with us on Facebook at ****************************** The Chef is responsible for the Prepare and Cook product in the Prepared foods/ LaCarte Department. Operations including providing customer service and assuring that associates are following company policies and procedures. He/she is responsible for following the customer satisfaction behaviors, to include being friendly, responsive, knowledgeable and passionate about Service. He/she is also responsible for achieving production and budget objectives. This position includes performing stocking duties as needed. He/she must have excellent customer service skills, as he/she is the role model for other associates. ORGANIZATIONAL RELATIONSHIPS: This position reports to: Store Director, Assistant Store Director, Deli Manager or LaCarte Manager Positions that report directly to this position: LaCarte clerks,Deli clerks (if applicable), and any other clerk working in the LaCarte/Prepared Foods Department. ESSENTIAL JOB FUNCTIONS: Observe all store rules and company policies. Maintain a neat,well- groomed personal appearance at all times and observe Company dress code policy. Observe shift operating hours at all times as scheduled or assigned by the prepared Foods Manager Adhere to all Local,State,and Federal Health and Civil Code regulations Must wear an approved hat or hairnet. Cuts,prepares and cooks food. Cleans and organizes kitchen area as well as coolers and walk in freezers Ability to learn,follow and enforce company policies, Kitchen procedures and Sanitation guidelines. Assist in receiving and unloading of merchandise. Must be able to lift up to 50 lbs. Take stock to storage or shelf areas including Coolers and Freezers Open cartons to price,display,store or break down items according to established policies and procedures Keep Manager or other designated personnel informed of low inventory conditions or spoilage problems Handle all damaged or spoiled products according to Company policy and assist in controlling the level of damaged goods. Perform other duties as assignments as directed. Assist the Department Manager and accountable for all aspects of the operation and supervision of the Department including, but not limited to: Department personnel; providing customer service; achieving sales, gross profit, labor, shrink and inventory goals set for the Department; product ordering, quality, presentation, merchandising, organization, pricing, stocking, shelf allocation, staffing, training, turnover and morale. Assist in increasing sales by utilizing the five steps of retail selling - Connect with the customer; qualify the customer; present solutions; closing the sale and create a customer for life. Assure that all Company and Department specific policies and procedures are adhered to on a regular basis. Perform job functions of other Department personnel in their absence and/or in addition to them. Effectively supervise 2 to 15 associates in a fast paced and multi functional environment and take appropriate disciplinary action when necessary. Operate various store computer systems. Must be available to work 40 hours per week at peak business times. Conduct periodic reviews of work practices and provide information to Department Management. Achieve other objectives including, but not limited to food safety, workplace safety, and company audits. Other duties as assigned by Store Management. Chef assign, review, and approve work of all clerks under his/her direct supervision. Chef must take the initiative to foresee work that needs to be completed and see to it that it is completed in a timely fashion. Chefs determine appropriate staffing levels for each shift based on business needs. The Department Manager generally prepares work schedules on a weekly basis. RESPONSIBILITY AND DECISION MAKING AUTHORITY: Chef assists in scheduling of all planned duties as assigned. Make recommendations on staffing the Department; interviewing and hiring of Department personnel; and promotion of associates; Assign work to, direct the work of and train Department personnel; Responsible for achieving goals established by the Store Director. Responsible to know, understand, and support department specific policies and procedures. Ensure that associates perform their work in a safe and ergonomically correct manner. Chefs must take action on unsafe working conditions when appropriate. RELATIONS WITH OTHERS: Must be able to relate to the following in a courteous and professional manner: Customers, Supervisors, Subordinates, Co-workers, Store Management, Vendors Other people with whom they have contact while on duty. KNOWLEDGE AND BACKGROUND REQUIRED: Must be at least 18 years old. Ability to handle multiple priorities in a fast paced environment. Problem solving ability. Experience in Chef-Prepared foods, Kitchen or equivalent. Some on the job training is provided. Ability to work inside, Cold and Hot environments Prepare/Cook food, stock and rotate product in display case, Coolers and Freezers, unload deliveries. operate and clean all equipment and tools. Must be able to work around Safety Risk Factors and conditions in a kitchen environment including. Twisting, slippery floors surfaces, cluttered floor surfaces, Hot cooking surfaces and Hot equipment,fumes, sprays, hazardous cleaning solutions and operations of department equipment Machines, Tools, including Knives, Slicers, Food processors, Grill, Warmer, Fryer, Smoker, Ovens, Kitchen utensils, Electric Scales, Mixer, Pizza ovens, Shrink film wrapper,Power or hand Jack, pressure washer, trash Compactor Qualifications KNOWLEDGE AND BACKGROUND DESIRED: Culinary Foods Training, School or previous kitchen experience prefered Successful completion of a training program or eqivalent combination of education and experience. Leadership qualities including, but not limited to: good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with customers, vendors, Store Management, other Store and Company personnel; Thorough understanding of Company and Department specific policies and procedures. Good judgment, the ability to make sound decisions and to solve any problems arising in the course of performing the work of the Department Excellent customer service skills. Ability to understand customers needs and ask questions to expedite the handling of requests. High school diploma or better. WORKING CONDITIONS: Stores are usually open 7 days a week. Chef / prepared foods clerk usually work 40 hours a week. Retail store conditions are generally dry with moderate temperature. Freezer conditions are generally very cold. Cooler conditions are generally cold. Requires the performance of repetitive tasks. Exterior conditions vary with the seasons and may be wet or dry, warm or cold. A hair restraint must be worn at all times. Associates in the LaCarte Department are usually scheduled according to peak customer times. GENERAL: This position is a full time position. This is a supervisory position and subject to transfer to other locations. Food Safety Awareness and Training is required in this position. MISCELLANEOUS: It is important to understand that all Chef/Prepared Foods associates must have the ability to deal with, and resolve, some potentially difficult situations (such as dissatisfied customers, associate issues, or emergencies) to perform this position in a satisfactory manner. This position and are subject to change, with or without notice. The inclusion of specific duties and responsibilities in this is not intended to exclude other duties and responsibilities: From time to time the associate may be assigned duties and/or responsibilities in addition to or different than those set forth above. This job description, alone or considered together with other written or verbal statements of the Company or its representatives, is not a contract of employment, nor does it change the at-will status of any associate of Shaw's Supermarkets, Inc. EOE Additional Information Please apply online at ************* and email resume to [email protected]

Find Your Future in Paradise! Catalina Island Company welcomes all guests and visitors to our very special island. Beyond being warm and courteous, our exceptional team members are knowledgeable and helpful - anticipating and personalizing their service on an individualized basis. We seek individuals like YOU to create the finest personal service and extraordinary experiences for our guests. WHY CATALINA ISLAND COMPANY? The Catalina Island Company offers more than just a workplace - it is a destination for service, adventure and inspiration! In 1919, chewing gum entrepreneur William Wrigley Jr. bought nearly every share of the Santa Catalina Island Company until he owned a controlling interest. He then invested millions in his vision to create a "playground for all" on Catalina Island, building infrastructure, a reservoir, Hotel Atwater, Bird Park, and other attractions. In 1921, he made Avalon the Spring Training home of his beloved Chicago Cub's, building the Catalina Country Club to house the team's lockers and provide a gathering place for players. The team continued to train on the island until 1951. In 1929, Wrigley built the iconic Catalina Casino, which boasts the world's largest circular ballroom and the first theatre designed and built to show talking motion pictures. During World War II, the island served as a military training facility and was closed to tourists. The island was a popular spot with Hollywood's elite during the 1930s, 40s, and 50s. It also became a popular location for production companies to shoot movies. More than 500 films, documentaries, commercials, and TV shows have been shot in and around Catalina over the years, especially in Two Harbors on the island's west end. To this day, descendants of William Wrigley Jr. still own the Catalina Island Company and carry on his vision to create a world-class island resort. We are a welcoming community that believes in fostering a positive, team-oriented atmosphere where every team member plays a part in creating unforgettable memories for our guests. Join a team that is as vibrant, dynamic, and unique as the island itself! JOB SUMMARY The Executive Chef is responsible for overseeing the entire culinary operation, ensuring high-quality food preparation, kitchen efficiency, and exceptional guest experiences. The Executive Chef works closely with management and kitchen staff to maintain standards of excellence in both food quality and operational efficiency. This position requires leadership, organizational skills, and a strong understanding of kitchen management and food safety. The Executive Chef is a dynamic leader, blending culinary expertise with strong management skills to oversee kitchen operations. They are responsible for maintaining the highest standards of food quality, consistency, and presentation, while ensuring efficient kitchen workflows. As a strategic thinker, the Executive Chef manages inventory, controls costs, and anticipates guest demand. They foster a positive work environment, mentor staff, and ensure compliance with health and safety regulations. Additionally, they collaborate with other departments to deliver exceptional guest experience and uphold brand standards. JOB RESPONSIBILITIES Job duties include, but are not limited to: Prepare and deliver detailed reports, analysis, and data to support accurate forecasting and budgeting of the Profit & Loss (P&L) statement. Oversee the daily operations of the kitchen, ensuring food preparation and presentation meet established standards of quality and consistency. Lead, mentor, and manage kitchen staff to ensure optimal performance, professional growth, and adherence to food safety and operational standards. Ensure efficient and timely preparation of food orders, with a focus on maintaining quality, accuracy, and guest satisfaction. Monitor service levels, customer satisfaction, and ensure adherence to proper food preparation techniques. Anticipate customer demand based on reservations and historical data (e.g., day of the week, holidays, seasonality) to manage food prep and inventory levels. Implement strategies to reduce kitchen expenses, optimize productivity, and increase revenue, without compromising guest satisfaction or quality standards. Ensure food safety standards and cleanliness are maintained in accordance with health department regulations. Maintain effective communication with kitchen staff, front-of-house management, and other departments to ensure smooth operations and the highest level of service. Collaborate with the General manager to ensure consistent quality in both food and service. Ensure adequate staffing levels based on workload, demand, and seasonality, while maintaining a balanced budget. Lead the recruitment, selection, training, and development of kitchen staff, ensuring they meet company standards and performance expectations. Manage the purchasing and receiving of food and beverage products, managing inventory processes and resolving discrepancies. Participate in menu development, food tastings, and ensuring the menu is consistent with current trends and guest preferences. Monitor and maintain kitchen staff schedules and payroll records, ensuring compliance with company policies and labor laws. Ensure all kitchen operations comply with internal controls, policies, and procedures, and meet all federal and state labor laws. Actively contribute to maintaining a positive, team-oriented work environment, addressing performance issues and resolving conflicts as necessary. Ensure all staff adhere to professional appearance standards and maintain a high level of professionalism in the workplace. Lead regular food tastings and collaborate with the team to ensure the culinary offerings remain at a consistently high standard. Other duties as assigned. QUALIFICATIONS Two-year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience 10-15 years culinary experience Previous experience in a fast-paced hospitality environment required Principles and practices of record-keeping. Safe food handling procedures, including but not limited to LIFO & FIFO Safely and effectively use, operate, and maintain equipment and tools. Perform heavy manual labor. Understand, interpret, and apply all pertinent laws, codes, regulations, policies, and procedures. Independently organize work, set priorities, meet deadlines, and follow up on assignments. Demonstrate strong customer service skills and establish, maintain, and foster positive and effective working relationships. Maintain records and files on work performed. Use English effectively to communicate in person, over the telephone, and in writing. Bilingual English/Spanish preferred. Ability to follow directions, efficiently coordinate functions with other teams to meet daily deadlines Motivation to contribute to the team and overall goals of the department California Manager Food Handler Certification completion upon hire DETAILS Position Type: Full Time HOUSING The Catalina Island Company offers shared housing as an option for eligible employees at a subsidized rate. Employees are responsible for paying a portion of the housing cost, typically deducted through payroll. PAY TRANSPARENCY The pay scale for this position ranges between $85,000-$110,000 annually depending on the prior work experience. WORK ENVIRONMENT/ PHYSICAL REQUIREMENTS This position works in a busy restaurant environment that can be warm, noisy, and fast-paced. This role involves indoor and outdoor environments. Must be comfortable and able to stand for up to 6-8 hours per day. Must be able to lift up to 40 lbs. Requires dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, management and team SCHEDULE This position requires a flexible schedule, with rotating weekday and weekend shifts, including day, night, and holiday hours. LIFE ON CATALINA ISLAND A fast paced, exciting work environment with upward mobility and growth opportunities. Meet and engage with people from all over the country and world! COMPANY PERKS Employee discounts and perks - restaurant, hotels and activities. Beautiful island views and a summer of adventure! BEING YOU AT CATALINA ISLAND COMPANY: We are inclusive of, celebrate our differences, and welcome a broad range of perspectives and ideas without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, disability, age, or veteran status. We welcome applications from people with disabilities and provide reasonable accommodations as needed for our candidates. Please discuss this with our Talent Acquisition team during our selection process.

Specialty Restaurants Corporation, a leader in the hospitality industry, was founded in 1958 and is a high-spirited and successful family-owned corporation. Atop the scenic hills of Granada Hills, with captivating views of the surrounding San Fernando Valley, The Odyssey is FARM TO TABLE. FRESH. FUN. FLAVORFUL. Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: $78000 - $86000 / year Top-notch Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. *NEW* Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Job Summary: Oversees and supervises kitchen staff. Assists with inventory, and management of supplies. Ensures that food is top quality and that kitchen is maintained up to health department codes and standards. Complies with food safety regulations and oversees day-today BOH operations. Acts as the Head Chef in Exec Chef's absence. Daily Responsibilities: Responsible for high-quality food production Oversees inventory, ordering, food cost management and all BOH COGS Responsible for hiring, training, coaching and counseling BOH staff Conducts performance reviews Leads meetings and preshifts Innovates and always looks for ways to improve efficiency, costs and quality Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation, and food safety standards. Ensures that the team is operating and cleaning all kitchen equipment safely and correctly. Follows safe food handling guidelines. Performs consistent safety and maintenance walk-throughs in all BOH areas, utilizing appropriate checklists accordingly Follows all sanitation and nutrition practices. Follows all portion sizes, quality standards, department rules, policies and procedures Oversee and assist the kitchen staff in all aspects of food production Conducts inventory and assists in managing all BOH costs Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time. Required Experience/Skills: Minimum 3 years' related progressive experience as a high-level Sous, CDC, Exec Sous, Kitchen Manager, or similar role Excellent interpersonal, verbal, and written communication skills. Detailed oriented with a strong emphasis on accuracy and time management. Ability to interface with various levels of management Strong familiarity with OSHA and all local Department of Health Regulations. PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred. Degree in Culinary Arts preferred Excellent communication skills. Must be able to clearly and effectively communicate in English Physical Demands: Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!*

Are you fueled by a passion for hospitality and ready to help lead one of Pittsburgh's most iconic, top-ranked boutique hotels? Welcome to Kimpton Hotel Monaco Pittsburgh-a bold blend of historic charm and modern flair, where unforgettable guest experiences are crafted every day. We are seeking a dynamic Executive Chef to join our leadership team and Lead the culinary operation of The Commoner, Banquets and Catering events, and any other on-property or off-property events. As a key executive leader and valued member of the Executive Committee, you will motivate and inspire while contributing strategically to the hotel's overall vision and success. Housed in the historic James H. Reed Building, originally built in 1903, our 248-room boutique hotel seamlessly blends old-world architecture with bold, whimsical interiors. Located in a city undergoing a creative revival, Kimpton Hotel Monaco stands out as Pittsburgh's fearless answer to boutique hospitality. If you're ready to bring your unique personality and creativity to a team that values genuine guest connections, we'd love to welcome you aboard. What Will You Be Doing? Lead the culinary operation of The Commoner, Banquets and Catering events, and any other on-property or off-property events. Actively participate in discussions around reconcepting The Commoner. Interview, hire, train, supervise, schedule, and support chefs, cooks, and other culinary team members in alignment with productivity standards, cost controls, and forecast needs. Communicate clearly and listen actively to support both internal and external customer needs. Foster opportunities for the team to learn, grow, and develop their abilities. Collaborate with staff to create a respectful, inclusive culture and work environment. Lead and participate in ongoing service education through daily lineups, team meetings, and new back-/front-of-house training programs. Review feedback from clients and associates, assess opportunities, and implement improvements. Drive overall F&B satisfaction scores and exceptional 3rd-party reviews. Create and implement new menus and individual menu items across outlets based on current trends, regional flavors, and seasonal price fluctuations. Develop innovative selections for banquets and special events within client budgets and expectations; collaborate with the Director of F&B and Director of Catering on new offerings. Partner with the Marketing Manager on on-property programming and activations. Represent the property at community, media, and special events as needed. Continuously strive to elevate the experience and distinguish the hotel within the market. Monitor outlets during peak periods to oversee production, flow, and presentation. Manage kitchen labor costs and food cost. Support other departments to ensure brand alignment and quality standards. Build and maintain vendor relationships to secure premium products. Audit storerooms, market sheets, and storage areas to maintain quality and ensure compliance with health codes. Enforce safety procedures and cleanliness across all kitchens, walk-ins, and coolers, including overseeing maintenance. Ensure compliance with all local, state, and federal regulations. Prepare food items according to recipe specifications. Maintain effective associate relations, ensuring standards of conduct, dress, hygiene, and appearance. Perform other duties as requested by leadership. What Do You Bring to the Role? High School Diploma or equivalent required. 2- or 4-year degree in Culinary Arts or Hospitality Management preferred. Minimum two years of prior experience as an Executive Chef. Passion for industry trends, techniques, product knowledge, menu development, costing, and people leadership. Ability to obtain ServSafe, CPR, and/or First Aid certifications. Strong mathematical skills for interpreting reports and budgets. Proficiency with basic computer operations related to inventory, menu creation, and communication. Willingness to collaborate with Marketing and PR on campaigns, programming, events, and budgeting. Ability to analyze data, forecast, and make informed decisions for staffing and production. Excellent interpersonal communication skills that foster positive working relationships. Ability to commit to 50+ hours per week. Capability to work independently and proactively. Ability to read, write, and speak English to perform job functions. Dexterity to operate food machinery and handle kitchen tasks. Ability to lift, carry, and move goods continuously. Ability to work in extreme temperature ranges. Ability to stand, walk, and/or sit for extended periods. Hearing and visual ability to detect emergencies and assess food quality, taste, texture, and presentation. What's In It for You? Eligible for customary Executive Committee perks and annual Executive Committee bonus Hotel discounts at Marcus Hotels & Resorts and IHG-branded properties Discounts at Marcus Hotels & Resorts restaurants, lounges, cafes, golf, ski, and spa locations Paid time off Medical, dental, and vision insurance (available after 30 days) 401(k) with employer match Company-paid life insurance Employee assistance program Opportunities for career growth, including transfers between properties And more! About Us A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People,” striving daily to create extraordinary experiences for guests and associates alike. Our U.S.-based portfolio of 15 hotels and resorts is known for its unique character and style. Note\: This document describes the general nature and level of work required. It is not intended to be an all-inclusive list of responsibilities, duties, and skills. Kimpton Hotel Monaco Pittsburgh is an Equal Opportunity Employer.

Happy Corner Hospitality is a collective consisting of Motek, an Israeli-Mediterranean concept restaurant, Sesame Bakery, and Yalla Motek. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate, highly motivated, experienced professionals to join our Back of house management team. Join our dynamic team at Motek! As we embark on another opening, we are seeking talented individuals to join us.

Turn on your Island Charm... Latitude Margaritaville WaterSound is looking for an Executive Chef to join our team! Purpose: The Latitude Executive Chef is responsible for the overall dining program and execution of all aspects of the culinary experience for the community. The Executive Chef will be enhancing the resident experience through creating weekly specials that are on brand and presented well. This leader will establish a relationship with the Association's Board of Directors and all of the residents acting as a key contact in all aspects of the Food Service experience. This is a high profile position for an individual who routinely exercises good judgment and exceptional problem-solving skills. As the face of the Kitchen, maintaining positivity and diplomacy in a fast-paced environment is critical. The Executive Chef is accountable to the General Manager and Director of Operations and is expected to create an exceptional dining program. The Executive Chef is to ensure the community is managed in compliance with FirstService Residential standards, State and Government Food Safety standards and practices and authentically delivering the Latitude Margaritaville Lifestyle. The Executive Chef will be empowered to perform the job with a wide degree of creativity while ensuring that all dining programming is on brand. Key Responsibilities and Accountabilities: Leadership: * Managing all kitchen and back of house staff. Including the hiring, discipline & termination, training and work schedules. * Provide leadership and direction to the Culinary Team to ensure strict adherence to all applicable standard policies, procedures, and programs. * Possess strong interpersonal skills and be able to interact and communicate successfully to the residents and team. * Keep current with industry concepts, practices, and procedures that fully align with the Latitude Margaritaville Brand. * Creating vibrant menus and specials that reflect the Latitude Margaritaville Lifestyle. * Demonstrate ability to apply principles of logical thinking to define problems, collect pertinent data, establish facts, draw valid conclusions, and initiate appropriate course of action * Assures a high standard of appearance, hospitality, and service in personnel and cleanliness of dining areas. * Supervise and train and develop the back of house staff. * Ensure all safety procedures are being followed and the kitchen meets all federal, state, local health, safety and sanitation standards. * Exercise a positive attitude and remain professional under all circumstances * Responsible for cleanliness, Ecosure, Health Inspection and HACCP inspection results. Daily Operations and Customer Experience: * Lead the Culinary Team * Coordinate bookings of private event dining space. * Works with vendors to get in-house promotions and specials for resident experience. * Maintains some level of Resident contact to foster relationships and garner feedback. * Build strong, effective teams through ongoing supervision, training, coaching, counseling and leadership * Create an "I Love My Job" environment that further enlivens the Margaritaville Latitude Lifestyle. * Ensure proper response and handling of all community emergencies through training with staff, residents, buildings, etc. within company guidelines to minimize liabilities * Ensure compliance with all company, local, state and federal safety and food safety rules * Comply with all ordinances and regulations per the locations jurisdictions * Work with GM and Director of Operations in creating F&B community events * Ability to lead staff through all service types (a la carte, buffet, etc.). * Maintain a surgically clean kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling Technical competencies: Education: * High school graduate * Degree from a culinary institute preferred. * Servsafe certified. Experience: * 10+ Years of progressive kitchen experience * 3-5 year experience as a Sous Chef or Executive Chef * Previous oversight of front of house staff and dining/bar operations Skills, Knowledge, and Abilities: * Strong leadership skills, able to develop a team in back of house * Exceptionally creative and quality cooking experience- must be able to consistently create fresh concepts and specials. * Must be willing to work nights and weekends. * Current with culinary and dining trends and styles * Basic knowledge of beer, wine, & spirits * Some front of house exposure * Must be willing to frequently work 'on the line' and be hands on in all food prep. * Must be willing to get out from the kitchen and interact with residents and be the face of the operation. * Communication skills (listening, verbal and written) * Organizational skills * Attention to detail * Problem solving skills * Common Sense * Team player but can work independently * Have fun!!! FINS UP! DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time. #LI-CP2 #INDCFL Automated Employment Decision Tool (AEDT) Usage: We may utilize an Automated Employment Decision Tool (AEDT) in connection with the assessment or evaluation of candidates. The AEDT is designed to assist in objectively evaluating candidate qualifications based on specific job-related characteristics. Job Qualifications and Characteristics Assessed: The AEDT evaluates candidates based on job qualifications and characteristics pertinent to the role, including skills, experience, and competencies relevant to the position requirements. These qualifications are determined by the unique needs of each role within our company. Alternative Selection Process or Reasonable Accommodations: Candidates who require an alternative selection process or a "reasonable accommodation," as defined under applicable disability laws, may make a request through our designated contact channel national_****************************. Requesting Information About the AEDT - NYC Local Law 144: Candidates who reside in New York City and are subject to NYC Local Law 144 may request information about the AEDT, including details on the type of data collected, the sources of such data, and our data retention policies. To submit a request, please contact us at national_****************************; we will respond in accordance with Local Law 144, within 30 days.

WHO WE ARE Whether you're an artist at heart or simply thrive in a dynamic environment, Saint Kate is the space that unites us all under one roof. Here at Saint Kate, we celebrate uniqueness and seek candidates from diverse walks of life who are passionate about engaging with the world around them. We're not just offering a job; we're offering a chance to dive into the exciting world of creativity, culture, and connection. If you're eager for career growth and new experiences, we have an opening for an Executive Sous Chef. The Executive Sous Chef supports the Executive Chef in overseeing daily kitchen operations while upholding high standards of food quality, consistency, and presentation. This role supervises and works alongside the culinary team, ensures food safety and sanitation compliance, and assists with inventory, scheduling, and cost control. The Executive Sous Chef contributes to menu execution, daily cooking operations, and fosters an efficient, collaborative kitchen culture. Recognized as one of Milwaukee's most esteemed hotels with an elite award repertoire, Saint Kate - The Arts Hotel offers a modern, luxury experience with artistic flair. With a prime location in Milwaukee's Theater District, Saint Kate serves as a creative hub for the city, where every aspect of the hotel is inspired by music, painting, sculpture, and design. As a part of Marcus Hotels & Resorts, we engage a diverse audience of theater enthusiasts, food connoisseurs, and entertainment seekers. This position will assist with operations of all Saint Kate culinary areas including: The Studio - Finer dining restaurant featuring inventive flavors with a sense of comfort, crafting meals from fresh, seasonal ingredients that are as approachable as they are elevated. The Dark Room - Opulent private dining experiences and tasting menus Proof Pizza - Casual Neapolitan style pizzeria located among our art galleries and bar Banquets & Catering - Galas, weddings, meetings, and conventions River Center Outlets - River Center Market, Perk Up, Upper Bar Other areas including In Room Dining, stewarding, the lobby bar & restaurant, guest amenities, etc. WHAT YOU WILL BE DOING Daily preparation of food during assigned shift. Delegate duties to culinary staff; follow up to ensure efficient operation of kitchen. Report on daily activities of culinary staff to Executive Chef Collaborate with the Executive Chef on menus including developing recipes, sourcing, and costing. Create prep lists, station standards, and requisition forms. Interview, select, and onboard candidates. Evaluate staff performance; conduct performance reviews, issue disciplinary action and address and/or resolve employee complaints. Observe and assess quality of preparation, portioning, garnishing and plating done by staff to identify areas where improvement may be needed. Schedule culinary staff and maintain payroll costs to budget. Participate in meetings with Executive Chef and Sous Chefs to review operations, budgetary compliance and standards or procedures. Responsible for assisting in maintaining and forecasting budgets. Ensure proper ordering, receiving, storage and rotation of food adhering to control procedures for cost and quality. Supervise and log daily safety and sanitation practices, complying with Health Department regulations. Ensure kitchen equipment is maintained - communicate needed repairs and preventative maintenance. Performs other duties as requested, such as development and execution of special events, VIP parties and staff events. Assume responsibility for kitchen and operations in absence of Executive Chef. WHAT WE ARE LOOKING FOR Experience High school degree required Minimum of 5 years of experience in Culinary Management role, Hotel Culinary management highly preferred but not required Experience in leading and executing food preparation for multiple events simultaneously Experience in supervising a team of 10 or more and navigating employee relations including training, scheduling, termination and disciplinary action Position and Environment Must be able to work 50-55 hours a week on average Must be able to regularly stand/walk for long periods of time Must have flexible availability to (including holidays and weekends) to meet business needs Administrative Must possess strong communication and organizational skills Must be proficient in Microsoft systems\: Outlook, Excel, Word Experience with systems such as BirchStreet and Profit Sword highly preferred WHAT'S IN IT FOR YOU Medical, dental, vision and company-paid life insurance Discounted downtown parking PTO and 401k program with employer match Career growth opportunities Annual discretionary wage increase and bonus program Hotel and movie theater discounts. ABOUT US A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S.-based portfolio of 16 hotels and resorts, our properties are known for their unique character and style. Note\: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills. Saint Kate is an equal opportunity employer.