Chef De Cuisine jobs at Penn National Gaming - 132 jobs

About us: As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to: Be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. A Shining Star Among Downtown Miami Hotels, the InterContinental Miami features the city's premier accommodations, convention, and meeting facilities. Overlooking sparkling Biscayne Bay, we provide a secure, inviting environment in a well-established area of the city. Priding ourselves on being ONE GREAT TEAM and honored as one of the TOP WORKPLACES of South Florida by the Sun Sentinel for the nineth year. Your day to day: As the Executive Sous Chef, you supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence. DUTIES AND RESPONSIBILITIES: Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures. Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels. Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment. Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities. Assist in developing new menus and concepts to keep up with business and industry trends. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Interact with outside contacts: Guests - to ensure their total satisfaction Vendors - to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies - regarding safety matters and kitchen inspections May serve as Manager on Duty or perform other duties as assigned. ACCOUNTABILITY: Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people. Qualifications and Requirements: Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the kitchen Handling food, objects, products and utensils Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. What we offer: The salary range for this role is $90,000 - $100,000 annually. This job is eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and many other benefits to eligible employees. Additionally, hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. IHG is an equal opportunity employer: Minorities/ Females/ Veterans/ Disabled.

Nestled on the waterfront, The Boat House is a premier dining destination known for its fresh coastal cuisine, breathtaking views, and vibrant hospitality. We celebrate the best of land and sea, offering our guests unforgettable culinary experiences for everyday dining, special occasions, and elegant events. Recently reopened after a major remodel, we are seeking a passionate and driven Executive Chef to lead our culinary team. This is an outstanding opportunity for a chef who excels in delivering consistent, high-quality food in a fast-paced, high-volume environment, and who is motivated to elevate both classic favorites and innovative new offerings. Competitive Benefits: Industry-leading compensation plus bonus program in the range of $85,000-$100,000 annually DOE 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 in the restaurant and private events (banquets). 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 costs, 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. Qualifications: 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. All job offers are contingent upon successfully passing pre-employment background check

The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center), located in Lewis Center, Ohio, is searching for an Executive Chef to join our team! Tucked in a 15-acre park-like setting just North of Columbus, Ohio, our property offers a complete collection of services and amenities for an all-inclusive experience. Our hotel has 193 stylishly appointed guest rooms and suites to delight leisure travelers, while our 45,000 square feet of customizable meeting spaces are sophisticated yet comfortable and offer state-of-the-art technology to create a dynamic setting for meetings and special events Job Summary: The Executive Chef is responsible for leading the overall culinary direction of the property. This includes menu planning, recipe development, food production, and inventory management, while maintaining strict adherence to budgeted food and labor costs. The role requires strong leadership, creativity, and organizational skills to ensure excellence in product quality, consistency, and presentation. The Executive Chef will also be responsible for recruiting, training, mentoring, and developing a high-performing culinary and stewarding team. Essential Functions: * Provide leadership and oversight of all culinary operations, ensuring accurate and timely production for catering, restaurants, conference services, pub, room service, and employee dining. * Monitor industry trends, competitive offerings, and evolving guest needs to recommend and implement innovative menus, services, and operational improvements. * Design daily, seasonal, and event-specific menus to maximize guest satisfaction and revenue opportunities. * Collaborate with clients as needed to deliver customized culinary experiences. * Establish and enforce standards for quality, presentation, portioning, and consistency across all outlets. * Train, mentor, and supervise staff on menu execution, new recipes, and culinary techniques, with ongoing evaluation of performance. * Develop training and career progression plans to support team member growth. * Oversee kitchen operations, including equipment maintenance, sanitation, and safety compliance across all culinary and stewarding areas. * Conduct regular inspections to ensure compliance with hotel standards, state health codes, and safety regulations. * Manage food and labor costs through accurate forecasting, scheduling, and inventory control. * Recruit, hire, train, and develop team members while fostering a culture of accountability, recognition, and professional growth. * Prepare and submit reports in accordance with company requirements. * Lead and participate in daily, weekly, and monthly meetings to align with organizational goals. * Serve as a member of the Executive Committee, actively contributing to overall property leadership. * Perform additional duties as assigned by senior management. Physical Requirements: * Ability to work in extreme temperatures and high-pressure kitchen environments. * Ability to stand and walk for extended periods. * Ability to lift up to 25 lbs. regularly and up to 55 lbs. occasionally; as Manager on Duty (MOD), may be required to exert up to 100 lbs. of force. * Requires manual dexterity for equipment operation and the ability to perform repetitive motions, bending, climbing, and lifting. * Must possess full range of vision, hearing, and communication abilities. Experience, Education, Qualifications and Skills: * Minimum of 2 years' experience as an Executive Chef or Executive Sous Chef in a multi-outlet, upscale, full-service operation with annual food and beverage revenue of $4M or more. * Culinary degree from an accredited institution and/or ACF Executive Chef certification preferred. * Demonstrated expertise in menu creation, recipe development, and food presentation. * Proven ability to manage food and labor costs within budget. * Exceptional organizational, communication, and leadership skills. * Strong financial acumen, including cost control and forecasting. * Proficiency with basic computer applications and culinary management systems. * Strong customer service orientation with the ability to build positive guest and client relationships. Travel: This position requires the successful candidate to have a valid Ohio Driver's license. The successful candidate would have to provide proof that s/he has a valid driver's license upon being hired. Our attractive compensation package includes medical, dental, vision, life, 401k with match, STD/LTD, vacation, PTO, dining and travel discounts, special offers from our business partners, and discount programs for selected cell phone providers. The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center) is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef Manager, Full-time. This is a new state of the art Cafe opening February 2026. It will operate two (2) shifts Monday through Friday. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures Hire, orientate and train team members to ensure that the highest standards of quality are met Create and manage production team member schedules Order food, kitchen supplies and equipment in accordance with company vendor policies Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Establish controls to minimize food and supply waste and theft Project annual food and labor costs and monitor actual financial results Plan and supervise special events Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems Requirements: Executive Chef experience managing a busy kitchen Culinary certification preferred Experience ordering and monitoring supplies Creativity and passion to help our team produce innovative dishes Excellent verbal & written communication skills A passion towards safety and sanitation Ability to create a talented staff to provide consistency in all food and service functions Professional appearance Ability to provide a high level of customer service Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE #LI-SM1

Working at a Chick-fil-A restaurant is more than a job - it's an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities. Trabajar en un restaurante Chick-fil-A es más que un trabajo: es una oportunidad para el trabajo en equipo y el desarrollo del liderazgo en un ambiente positivo y centrado en las personas. La mayoría de los restaurantes Chick-fil-A son de propiedad local y están operados por operadores franquiciados independientes que invierten en el futuro de los miembros de su equipo y retribuyen a sus comunidades. Job Description: At Chick-fil-A, the Back of House Team Member role is more than just a job; it's an opportunity. In addition to working directly for an independent Owner/Operator, Back of back-of-house Team Members gain life experience that goes far beyond serving a great product in a friendly environment. They are responsible for providing an exceptional dining experience for everyone they serve each day and for ensuring all guests receive signature Chick-fil-A service and food. En Chick-fil-A, el rol de miembro del equipo administrativo es más que un simple trabajo; es una oportunidad. Además de trabajar directamente para un propietario/operador independiente, los miembros del equipo interno obtienen una experiencia de vida que va mucho más allá de servir un gran producto en un ambiente amigable. Son responsables de brindar una experiencia gastronómica excepcional para todas las personas a las que sirven cada día y de garantizar que todos los huéspedes reciban el servicio y la comida exclusivos de Chick-fil-A. Back of House Team Member Responsibilities: Prepare, cook, assemble, and present food safely, quickly, and efficiently, meeting Chick-fil-A standards. Be knowledgeable of the assignments for all kitchen stations; including fries, breading, assembling, boards, and food prep. Stock kitchen inventory as needed. Keep the kitchen neat, clean, and orderly at all times. Keep up to date with new menu products rolled out by Chick-fil-A. Work safely around kitchen equipment and report any maintenance issues to leadership. Maintain personal knowledge by completing in-house training and staying up to date on any changes. Complete all opening or closing tasks as assigned. Adhere to Chick-fil-A rules and dress code at all times. Other duties as assigned. Responsabilidades de los Miembros del Equipo Administrativo: Prepare, cocine, ensamble y presente alimentos de manera segura, rápida y eficiente, cumpliendo con los estándares de Chick-fil-A. Estar informado de las asignaciones para todas las estaciones de cocina; incluyendo papas fritas, empanizado, armado, tablas y preparación de alimentos. Almacene el inventario de cocina según sea necesario. Mantener la cocina limpia, ordenada y ordenada en todo momento. Manténgase actualizado con los nuevos productos de menú lanzados por Chick-fil-A. Trabaje de forma segura alrededor del equipo de cocina e informe cualquier problema de mantenimiento al liderazgo. Mantenga el conocimiento personal completando la capacitación interna y manteniéndose actualizado sobre cualquier cambio. Complete todas las tareas de apertura o cierre asignadas. Cumpla con las reglas y el código de vestimenta de Chick-fil-A en todo momento. Otras funciones que le sean asignadas. Qualifications and Requirements: Must be 18 or older, to apply. Consistent and reliable. A cheerful attitude. Loves serving and helping others. Customer service oriented. Strong interpersonal skills. Detail-oriented with the ability to multi-task. Works well independently and in a team environment. Be willing and able to work a flexible schedule. Have the ability to lift and carry 25-50 lbs. on a regular basis. Have the ability to stand for long periods of time. Calificaciones y Requisitos: Debe tener 18 años o más, para postularse. Consistente y confiable. Una actitud alegre. Le encanta servir y ayudar a los demás. Orientado al servicio al cliente. Fuertes habilidades interpersonales. Orientado a los detalles con capacidad para realizar múltiples tareas. Trabaja bien de forma independiente y en un ambiente de equipo. Estar dispuesto y ser capaz de trabajar en un horario flexible. Tener la capacidad de levantar y transportar entre 25 y 50 libras con regularidad. Tener la capacidad de permanecer de pie durante largos períodos de tiempo. Most Chick-fil-A Restaurants are operated by independent franchised business owners who make all their own employment decisions and are responsible for their own content and policies. Work schedule Weekend availability Benefits Flexible schedule Referral program Employee discount Paid time off Health insurance Dental insurance Vision insurance 401(k) 401(k) matching Paid training

Working at a Chick-fil-A restaurant is more than a job - it's an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities. Trabajar en un restaurante Chick-fil-A es más que un trabajo: es una oportunidad para el trabajo en equipo y el desarrollo del liderazgo en un ambiente positivo y centrado en las personas. La mayoría de los restaurantes Chick-fil-A son de propiedad local y están operados por operadores franquiciados independientes que invierten en el futuro de los miembros de su equipo y retribuyen a sus comunidades. Job Description: At Chick-fil-A, the Back of House Team Member role is more than just a job; it's an opportunity. In addition to working directly for an independent Owner/Operator, Back of back-of-house Team Members gain life experience that goes far beyond serving a great product in a friendly environment. They are responsible for providing an exceptional dining experience for everyone they serve each day and for ensuring all guests receive signature Chick-fil-A service and food. En Chick-fil-A, el rol de miembro del equipo administrativo es más que un simple trabajo; es una oportunidad. Además de trabajar directamente para un propietario/operador independiente, los miembros del equipo interno obtienen una experiencia de vida que va mucho más allá de servir un gran producto en un ambiente amigable. Son responsables de brindar una experiencia gastronómica excepcional para todas las personas a las que sirven cada día y de garantizar que todos los huéspedes reciban el servicio y la comida exclusivos de Chick-fil-A. Back of House Team Member Responsibilities: * Prepare, cook, assemble, and present food safely, quickly, and efficiently, meeting Chick-fil-A standards. * Be knowledgeable of the assignments for all kitchen stations; including fries, breading, assembling, boards, and food prep. * Stock kitchen inventory as needed. * Keep the kitchen neat, clean, and orderly at all times. * Keep up to date with new menu products rolled out by Chick-fil-A. * Work safely around kitchen equipment and report any maintenance issues to leadership. * Maintain personal knowledge by completing in-house training and staying up to date on any changes. * Complete all opening or closing tasks as assigned. * Adhere to Chick-fil-A rules and dress code at all times. * Other duties as assigned. Responsabilidades de los Miembros del Equipo Administrativo: * Prepare, cocine, ensamble y presente alimentos de manera segura, rápida y eficiente, cumpliendo con los estándares de Chick-fil-A. * Estar informado de las asignaciones para todas las estaciones de cocina; incluyendo papas fritas, empanizado, armado, tablas y preparación de alimentos. * Almacene el inventario de cocina según sea necesario. * Mantener la cocina limpia, ordenada y ordenada en todo momento. * Manténgase actualizado con los nuevos productos de menú lanzados por Chick-fil-A. * Trabaje de forma segura alrededor del equipo de cocina e informe cualquier problema de mantenimiento al liderazgo. * Mantenga el conocimiento personal completando la capacitación interna y manteniéndose actualizado sobre cualquier cambio. * Complete todas las tareas de apertura o cierre asignadas. * Cumpla con las reglas y el código de vestimenta de Chick-fil-A en todo momento. * Otras funciones que le sean asignadas. Qualifications and Requirements: * Must be 18 or older, to apply. * Consistent and reliable. * A cheerful attitude. * Loves serving and helping others. * Customer service oriented. * Strong interpersonal skills. * Detail-oriented with the ability to multi-task. * Works well independently and in a team environment. * Be willing and able to work a flexible schedule. * Have the ability to lift and carry 25-50 lbs. on a regular basis. * Have the ability to stand for long periods of time. Calificaciones y Requisitos: * Debe tener 18 años o más, para postularse. * Consistente y confiable. * Una actitud alegre. * Le encanta servir y ayudar a los demás. * Orientado al servicio al cliente. * Fuertes habilidades interpersonales. * Orientado a los detalles con capacidad para realizar múltiples tareas. * Trabaja bien de forma independiente y en un ambiente de equipo. * Estar dispuesto y ser capaz de trabajar en un horario flexible. * Tener la capacidad de levantar y transportar entre 25 y 50 libras con regularidad. * Tener la capacidad de permanecer de pie durante largos períodos de tiempo. Most Chick-fil-A Restaurants are operated by independent franchised business owners who make all their own employment decisions and are responsible for their own content and policies. Working at a Chick-fil-A restaurant is more than a job - it's an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef Manager, Full-time. This is a new state of the art Cafe opening February 2026. It will operate two (2) shifts Monday through Friday. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures Hire, orientate and train team members to ensure that the highest standards of quality are met Create and manage production team member schedules Order food, kitchen supplies and equipment in accordance with company vendor policies Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Establish controls to minimize food and supply waste and theft Project annual food and labor costs and monitor actual financial results Plan and supervise special events Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems Requirements: Executive Chef experience managing a busy kitchen Culinary certification preferred Experience ordering and monitoring supplies Creativity and passion to help our team produce innovative dishes Excellent verbal & written communication skills A passion towards safety and sanitation Ability to create a talented staff to provide consistency in all food and service functions Professional appearance Ability to provide a high level of customer service Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE #LI-SM1

Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence. At InterContinental Hotels we want our guests to relax and be themselves which means we need team members to: + **Be you** - by being natural, professional and personable in the way you are with people + **Get ready** - by taking notice and using your knowledge so that you are prepared for anything + **Show you care** - by being thoughtful in the way you welcome and connect with guests + **Take action** - by showing initiative, taking ownership and going the extra mile Duties and Responsibilities FINANCIAL RETURNS + Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. + Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities. + Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs. PEOPLE + Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues. + Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events. + Interact with outside contacts: + Guests - to ensure their total satisfaction + Vendors - to order supplies and equipment and ensure best prices and quality + Health Department and other regulatory agencies - regarding safety matters and kitchen inspections + Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels. + Assist in developing new menus and concepts to keep up with business and industry trends. GUEST EXPERIENCE RESPONSIBLE BUSINESS + Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures. + Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment. + Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. + May serve as Manager on Duty or perform other duties as assigned. aCCOUNTABILITY Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people. QUALIFICATIONS AND REQUIREMENTS Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: + Carrying or lifting items weighing up to 50 pounds + Moving about the kitchen + Handling food, objects, products and utensils + Bending, stooping, kneeling Other: + Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. + Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. + Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. + Problem solving, reasoning, motivating, organizational and training abilities are used often. + Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. + May be required to work nights, weekends, and/or holidays. Salary for this role is 93K with a potential to earn a 15% yearly bonus. **The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.** As the world's first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental ️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you'd like to embrace a world of opportunities, we'd like to welcome you to the world's most international luxury hotel brand. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. **Important information** : + The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. + No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. + If you require reasonable accommodation during the application process, please click here . + IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy. + If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef Manager, Full-time. This is a new state of the art Cafe opening February 2026. It will operate two (2) shifts Monday through Friday. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures Hire, orientate and train team members to ensure that the highest standards of quality are met Create and manage production team member schedules Order food, kitchen supplies and equipment in accordance with company vendor policies Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Establish controls to minimize food and supply waste and theft Project annual food and labor costs and monitor actual financial results Plan and supervise special events Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems Requirements: Executive Chef experience managing a busy kitchen Culinary certification preferred Experience ordering and monitoring supplies Creativity and passion to help our team produce innovative dishes Excellent verbal & written communication skills A passion towards safety and sanitation Ability to create a talented staff to provide consistency in all food and service functions Professional appearance Ability to provide a high level of customer service Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE #LI-SM1

Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence. At InterContinental Hotels we want our guests to relax and be themselves which means we need team members to: Be you - by being natural, professional and personable in the way you are with people Get ready - by taking notice and using your knowledge so that you are prepared for anything Show you care - by being thoughtful in the way you welcome and connect with guests Take action - by showing initiative, taking ownership and going the extra mile Duties and Responsibilities FINANCIAL RETURNS Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs. PEOPLE Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Interact with outside contacts: Guests - to ensure their total satisfaction Vendors - to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies - regarding safety matters and kitchen inspections Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels. Assist in developing new menus and concepts to keep up with business and industry trends. GUEST EXPERIENCE RESPONSIBLE BUSINESS Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures. Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. May serve as Manager on Duty or perform other duties as assigned. aCCOUNTABILITY Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people. QUALIFICATIONS AND REQUIREMENTS Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the kitchen Handling food, objects, products and utensils Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. Salary for this role is 93K with a potential to earn a 15% yearly bonus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Job Description Essential Functions: Provide leadership and oversight of all culinary operations, ensuring accurate and timely production for catering, restaurants, conference services, pub, room service, and employee dining. Monitor industry trends, competitive offerings, and evolving guest needs to recommend and implement innovative menus, services, and operational improvements. Design daily, seasonal, and event-specific menus to maximize guest satisfaction and revenue opportunities. Collaborate with clients as needed to deliver customized culinary experiences. Establish and enforce standards for quality, presentation, portioning, and consistency across all outlets. Train, mentor, and supervise staff on menu execution, new recipes, and culinary techniques, with ongoing evaluation of performance. Develop training and career progression plans to support team member growth. Oversee kitchen operations, including equipment maintenance, sanitation, and safety compliance across all culinary and stewarding areas. Conduct regular inspections to ensure compliance with hotel standards, state health codes, and safety regulations. Manage food and labor costs through accurate forecasting, scheduling, and inventory control. Recruit, hire, train, and develop team members while fostering a culture of accountability, recognition, and professional growth. Prepare and submit reports in accordance with company requirements. Lead and participate in daily, weekly, and monthly meetings to align with organizational goals. Serve as a member of the Executive Committee, actively contributing to overall property leadership. Perform additional duties as assigned by senior management. Physical Requirements: Ability to work in extreme temperatures and high-pressure kitchen environments. Ability to stand and walk for extended periods. Ability to lift up to 25 lbs. regularly and up to 55 lbs. occasionally; as Manager on Duty (MOD), may be required to exert up to 100 lbs. of force. Requires manual dexterity for equipment operation and the ability to perform repetitive motions, bending, climbing, and lifting. Must possess full range of vision, hearing, and communication abilities. Experience, Education, Qualifications and Skills: Minimum of 2 years' experience as an Executive Chef or Executive Sous Chef in a multi-outlet, upscale, full-service operation with annual food and beverage revenue of $4M or more. Culinary degree from an accredited institution and/or ACF Executive Chef certification preferred. Demonstrated expertise in menu creation, recipe development, and food presentation. Proven ability to manage food and labor costs within budget. Exceptional organizational, communication, and leadership skills. Strong financial acumen, including cost control and forecasting. Proficiency with basic computer applications and culinary management systems. Strong customer service orientation with the ability to build positive guest and client relationships. Travel: This position requires the successful candidate to have a valid Ohio Driver's license. The successful candidate would have to provide proof that s/he has a valid driver's license upon being hired. Our attractive compensation package includes medical, dental, vision, life, 401k with match, STD/LTD, vacation, PTO, dining and travel discounts, special offers from our business partners, and discount programs for selected cell phone providers. The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center) is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: Plan meals and create menus based on guest preferences, marketing conditions, and event needs. Assign prices to items in collaboration with the F&B Director and General Manager. Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. Effectively communicate and distribute relevant information to employee partners for seamless menu execution. Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. Regularly taste and check food for consistency. Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. Manage food and labor costs, ensuring adherence to budgetary guidelines. Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. Ensure compliance with health, safety, and licensing regulations in all kitchen operations. Analyze workplace practices and implement policies to ensure a safe work environment for all employees. Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required High school diploma or equivalent. A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. Valid county food handler's and ServeSafe permit. Preferred A college degree in Culinary Arts or a related field Additional culinary certifications are advantageous In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Boca Restaurant Group is home to four distinct concepts - Boca | Sotto | Nada | Domo with locations in Ohio, Indiana, Tennessee, and Maryland. Here at BRG, we live and breathe for the idea of BPA - Blowing People Away. It's what's at the core of our organization and we are seeking highly motivated individuals with an absolute passion for high quality food, detailed service, and unwavering hospitality. Our focus is to be a world class restaurant group and offer our employees a place to grow, while focusing on family. We are seeking leaders that align with our core values: Generosity: We give without expectation Humility: We act in modesty and think of others first Be a Joy to Work With: We create happiness and live in positivity Do the Right Thing: We act conscientiously, just like mom taught us Get Sh!t Done: We work hard and never cut corners Never Stop Learning: We strive to always improve Spirit of Hospitality: We treat our guests like family Sotto: Our Italian concept in Cincinnati, nestled away in a space that screams comfort, authenticity, and pasta! To pay homage to the ancient brick and mortar, Chef Falk developed the Sotto concept. Tenacious and restrained, hardcore and heartfelt, we practice the tradition of generations of chefs in an underground hideaway. Our menu is fire, meat, wheat, and above all, Italian. Executive Sous Chef Responsibilities + Assists with full lifecycle of hourly team members - interview, hire, schedule, train, and provide critical feedback for dishwashers, expo, prep, and line cooks + Leads by example to promote company culture and core values. Adhere to company policies, practices and guidelines, passion for teaching, and consistent and transparent feedback + Supervise 2-20 person team to ensure labor utilization, sanitation, food storage and rotation, food handling, equipment safety, and delegation of duties + Ensuring local Health Department regulations are enforced by maintaining high standards for security, safety, cleanliness, and sanitation + Provides hands-on training for new employees and cross-training for strict recipe adherence, fast and clean execution of line builds during service + Executes regular line checks to ensure equipment functioning properly, safe temperature holding, looking/tasting for product quality and consistency + Reports facilities/equipment that need repair to the Executive Chef + Presents pristinely plated dishes during pre-service to promote FOH food knowledge, must be able to field questions from team members about preparation + Analyze anticipated guest counts, manage food inventory, analyze product mix, develop prep lists, purchase ingredients, manage vendor relationships, receive orders in accordance with company guidelines, files invoices timely + Address personnel issues that arise through coaching and counseling, escalate larger issues to the Executive Chef + Report team member injuries sustained on the job, provide basic first aid Qualifications Qualifications + 3+ years sous chef experience in fast paced scratch kitchens + Servsafe certification or equivalent + Math conversion for recipes + Excellent knife skills, including meat/fish butchery + Experience making stocks & sauces + Strong interpersonal & communication skills, experience with people management + Servant style leadership Benefits + Competitive starting salary + Weekly pay + Paid vacation + Closed major holidays + Great Medical | Dental | Vision | Life Insurance Options + Company-paid short-term & long-term disability benefit + House account for dining + Parental Leave + Employee Assistance Program (EAP) + 401(k) program

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Executive ChefFox Meadow Country Club - Medina, OhioPosition SummaryFox Meadow Country Club is seeking a visionary, hospitality-driven Executive Chef to lead our culinary program into its next era of excellence. This role is responsible for elevating the member dining experience, driving culinary innovation, ensuring fiscal discipline, and building a best-in-class kitchen culture rooted in consistency, pride, and service excellence.The Executive Chef is both a creative leader and disciplined operator-developing memorable menus, mentoring talent, controlling food cost, and partnering closely with club leadership to deliver exceptional dining, events, and daily culinary experiences across all outlets.Key ResponsibilitiesCulinary Leadership & Innovation • Design and execute seasonally inspired menus for all dining outlets, pool, events, halfway house, and special programming • Lead all menu engineering, recipe standardization, portion control, and presentation standards • Develop signature dishes, branded culinary experiences, and themed event menus • Maintain high standards of food quality, consistency, freshness, and creativity • Create culinary programming that drives participation, revenue, and member excitement Financial & Operational Excellence • Achieve or exceed food cost, labor cost, and departmental profit goals • Conduct regular inventory, purchasing controls, and vendor management • Negotiate pricing and ensure quality and cost consistency • Lead menu pricing strategy and engineering for margin optimization • Maintain detailed recipes, prep systems, and production pars Team Leadership & Culture Building • Recruit, train, develop, and inspire a professional culinary team • Build strong bench depth and succession planning • Implement structured training, station certification, and advancement pathways • Lead with accountability, positivity, and ownership • Create a kitchen culture rooted in professionalism, cleanliness, teamwork, and pride Member Experience & Event Execution • Partner closely with Events, Membership, and Clubhouse leadership on weddings, tournaments, social events, and private functions • Personally oversee major events to ensure flawless execution • Develop creative event menus, buffets, plated dinners, tastings, and action stations • Maintain high engagement and responsiveness to member feedback Food Safety, Sanitation & Compliance • Enforce ServSafe standards, HACCP principles, and all local/state health regulations • Maintain immaculate kitchen sanitation and food handling practices • Ensure all staff certifications and safety training are current • Lead daily, weekly, and monthly sanitation audits Desired Qualifications • 5+ years as an Executive Chef or Senior Sous Chef in private club, resort, or high-end hospitality environments • Proven track record in food cost control, labor management, and team leadership • Strong event catering and banquet execution experience • Hands-on, high-energy leadership style • Excellent organizational, training, and communication skills • ServSafe Manager Certification (required) • Culinary degree or equivalent professional experience preferred What Success Looks Like (First 12 Months) • Member satisfaction scores and dining participation materially increase • Food cost maintained within budget while improving quality and portion consistency • Kitchen fully staffed, trained, and stabilized with a strong leadership bench • Culinary programming becomes a key driver of social engagement and retention • Fox Meadow develops a reputation for “best dining in the market”Why Fox Meadow?Fox Meadow is in a period of reinvestment and growth with a strong commitment to elevating member experience, culinary creativity, and culture. This role offers: • Full creative influence over menus and programming • Supportive leadership and collaborative culture • Competitive compensation, benefits, and performance incentives • Long-term career growth potential Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Other Forms of Compensation: Full Benefits, 401K, and PTO At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We are pleased to continue our culinary growth at Maimi University in Oxford, Ohio. Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II. You will be a lead culinarian within our dining programs. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities * Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. * Complete and apply daily production worksheets and waste log sheets. * Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. * Ensure the implementation of culinary standards, including recipe compliance and food quality. * Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. * Enforce federal, state, and local health and sanitation regulations and department procedures. * Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. * Forecast annual food and labor costs and supervise actual financial results. * Foster strong client relationships to align our programs with their objectives, driving happiness and retention. * Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications * A.S. degree or equivalent experience. * Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. * Experience in high-volume, hands-on foodservice operations. * Must be experienced with computers. * ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1462615 Chartwells HE CINDY SCHOENFELD [[req_classification]]

P.F. Chang's Pay Range (based on experience): $70,012.80 - $90,004.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week.P.F. Chang's Pay Range (based on experience): $24.48 - $31.47 / hour Benefits We Offer: Comprehensive Benefits: Medical, dental, vision, 401(K), and paid time off. Competitive Pay & Performance Incentives: Monthly and annual bonuses based on performance. Professional Development: Paid management training program to enhance skills and advance career - we promote from within. Referral Program: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location). Exclusive Discounts: Access exclusive employee discounts. Holidays: Most locations closed on Thanksgiving and Christmas. Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members. Hiring immediately for full-time Assistant Executive Chef or Kitchen Manager or Culinary Manager or Senior Kitchen Manager: Job Summary: The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. They also assist with the hiring, training and development of the culinary team and kitchen staff, as well as assists in managing inventory and controlling costs incurred in the kitchen. The Assistant Kitchen Culinary Manager or Assistant Executive Chef reports to directly to the restaurant Executive Chef or Kitchen Manager. Job Responsibilities: Accountable for operational excellence in the kitchen Delegates tasks and gives direction to all kitchen staff Initial interviews with kitchen management and staff candidates Selection, orientation and continual development of all Sous Chefs and kitchen staff Prepares work schedules for Sous Chef and kitchen staff On-going preservation of safety certification requirements for all kitchen staff Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff Responsible for maintaining all product quality standards Responsible for maintaining expected food costs and inventory Ensures proper timing and production for food orders On-going performance appraisals for Sous Chefs and kitchen staff Holds kitchen staff accountable for dress code standards Oversees or completes all prep lists and ordering guides Completes opening and closing checklists Responsible for maintenance and repairs of kitchen equipment and facility Responsible for knowing how to work all kitchen stations proficiently Accountable for providing a clean and safe environment for both Team Members and Guests Job Requirements: 2+ years of culinary management experience with experience managing and writing prep lists Must possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. Experience working in a hands-on, fast paced, high volume environment Experience in managing a team, while identifying and developing employees for future leadership roles Experience in facilitating and executing an effective training program Effective communication and organizational skills Understanding of managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Bilingual in English and Spanish Experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas. * Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality dishes that follow the established menu choices. * Adhere to all guest dietary requests. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*