Executive Chef jobs at Resort Lifestyle Communities - 129 jobs

Requirements 5+ years of experience in an executive chef or senior culinary leadership role, preferably in a hotel, resort, or high-volume kitchen. Formal culinary training or equivalent professional experience. Strong leadership, communication, and organizational skills. High-pressure, fast-paced kitchen environment Flexible schedule required, including nights, weekends, and holidays In-depth knowledge of global cuisines, food safety standards, and kitchen operations. Proven ability to manage budgets, inventory, and labor effectively. ServSafe certification or equivalent food safety credential required.

Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Trump National Doral - Miami 's standards of quality. ESSENTIAL FUNCTIONS: Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs. Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. Monitor associate performance, product quality and production flow; foster continuous improvement where necessary. Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist Executive Chef in estimating annual food budget Dine at local restaurants to observe the latest trends in food presentation/pricing as needed and as directed, ands approved by the Executive Chef and/or the Director of Food & Beverage Monitor outlets during peak periods to oversee production flow and presentation Maintain vacation schedule for proper staffing Report any equipment in need of repair or replacement to Property Operations Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional - up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts Extensive knowledge of menu development, insight into marketing, cost and wage control on Extensive knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast, and make judgments to ensure proper payroll and production control Ability to read, write, speak English to comprehend and communicate job functions Ability to safely operate complex food preparation machinery Ability to work in confined spaces Ability to supervise a large staff and accomplish goals on a timely basis Ability to work in an environment with extreme temperature ranges (hot and cold) Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

Hotel : Huntsville Embassy Suites 800 Monroe Street Huntsville, AL 35801 Executive Chef Full time Compensation Range : $92,000-$95,000 _Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors._ **What's in it for you?** The **Atrium SPIRIT** is a belief in the power of **_Service_** _,_ **_Perseverance_** _,_ **_Inclusion_** _,_ **_Respect_** _,_ **_Innovation_** , and **_Teamwork_** to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. + **Career Growth & Learning** - 40% of our management hires are internal promotions! + **Invest in Your Future** - 401(k) plan with company match. + **Comprehensive Health Coverag** **e** - Medical, dental, and vision insurance options. + **Paid Time Off & Vacation** - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations + **Perks That Fit Your Life** - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. + **Purpose & Impact** - Make a difference through Atrium's community service and volunteer programs. **Job Description** **What You Will Do:** + Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day. + Deliver memorable guest experiences by continuously improving food quality, presentation, and service. + Optimize labor costs and productivity through effective scheduling and cross-training. + Oversee kitchen operations for a la carte and catering-ensuring consistent quality and execution. + Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction. + Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept. **What We Are Looking For:** + 4+ years of culinary leadership in a hotel setting - You're a seasoned pro who's no stranger to the pace and precision hospitality requires. + Proven leadership and technical culinary skills - You can motivate a team and jump on the line when needed. + Strong cost control and analytical know-how - Your ability to balance quality with efficiency helps drive profitability. + Executive Chef certification or culinary degree preferred - You bring the credentials and the confidence to lead. + Tech-savvy with Microsoft Office and cloud-based apps - You're organized, efficient, and not afraid of a spreadsheet. + Flexible and committed - Early mornings or weekend banquets? You're there to make it happen. **What Atrium Leadership Looks Like:** + **Accountable Achiever:** You own your outcomes, follow through, and drive results that matter. + **Agile Thinker:** You stay cool under pressure and adapt quickly to changing kitchen dynamics. + **Talent Curator** : You're passionate about growing others and building strong, collaborative teams. + **Transparent Leader** : You lead with honesty, communicate openly, and foster trust at every level. + **Leading with SPIRIT** : You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do. **Why Atrium?** Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************ Atrium Hospitality is now one of the largest hotel management companies in the United States and we're still growing. As a result of our growth, we are always looking for great talent to join our organization. As owners and managers, we are responsible for the positive experiences of our guests and associates, and we strive to bring to life a culture that promotes the five simple values that drive our business: **Service** We deliver the best guest experience possible. We are a home away from home for our guests, and we are charged with making them feel safe and welcome. **Perseverance** We will be better today than we were yesterday. **Inclusion** We are committed to the equitable treatment of all associates as well as equal access to opportunities and resources for all, at every level of the organization. **Respect** We treat others the way we would like to be treated. **Innovation** We strive to develop, share and implement new thoughts, ideas and methods that improve our company, our operations and the guest and associate experience. **Teamwork** Our associates are our family, and we provide them the resources and support needed to produce the best work environment possible. In addition to our core values, we believe that being a responsible community partner is a defining characteristic of the Atrium Hospitality culture, including supporting a range of civic and community activities. We pride ourselves on four impactful pillars that support our associates, our communities and our future: Wellness, Embracing those with Disabilities, Sustainability, and Education. When a candidate makes the decision to join Atrium Hospitality, they are entrusting the very engaged and invested leaders of this great organization to support, encourage, coach, develop and inspire excellence in them. This leadership responsibility is a critical one, accepted with the pride and gravity it deserves. We recognize that when we do this well, we reap the rewards of a productive and engaged team; it is key to the success of Atrium Hospitality. The voices and opinions of our associates truly matter. We encourage, welcome, expect and act upon their input to help us make decisions that are in the best interest of our teams and the continued growth and sustainability of the organization. **Come grow with us!**

Job Description HOMES Brewery is a vibrant hub for food, beverage, and hospitality in Ann Arbor, featuring a nationally acclaimed brewpub, production brewery, coffee roastery, events campus, and catering operation. We pride ourselves on innovation, approachability, and an ever-evolving culinary identity rooted in flavor, creativity, and community. We're looking for an Executive Chef with a strategic edge, a hands-on leader who loves running a busy kitchen but also thrives in shaping vision, developing teams, and elevating multi-concept culinary operations. This is your chance to drive creativity, inspire talent, and influence the future of HOMES' food program across multiple venues and experiences. Who You Are A culinary leader who blends creativity with operational excellence. A strategic thinker who sees the big picture and executes with precision. A coach and mentor who thrives on developing people, systems, and culture. A hospitality-driven operator who believes that great food, great teams, and great experiences are inseparable. Someone who finds energy in doing work that matters: building teams, shaping food experiences, and continually growing your craft. A leader who thrives when you have room to make thoughtful decisions, express your style, and run an organized, steady kitchen where people can do their best work. A focus on impact over hours - meaningful results and tangible outcomes, not just time spent. Someone who craves flexibility and a balanced work/home life. What You'll Do Menu Development & Culinary Strategy Partner with leadership to shape the culinary vision across HOMES' multiple concepts, seasonal rollouts, and events. Lead creative menu development, recipe testing, and plating standards to ensure consistency, innovation, and alignment with our brand identity. Stay ahead of trends, sourcing inspiration from global cuisines and emerging flavors, particularly in Asian and fusion-inspired dishes. Collaborate with beverage and hospitality teams to create harmonious food and drink experiences. Team Leadership & Talent Growth Build, coach, and lead a high-performing kitchen team, empowering chefs and cooks to grow in skill and leadership. Foster a culture aligned with HOMES' 4H values: Honest, Helpful, Honed, and Happy. Establish training programs, mentorship pathways, and systems that create structure and predictability while supporting creativity and self-expression. Model professionalism, empathy, and positivity in a fast-paced, high-volume environment. Operations & Systems Oversee kitchen operations across multiple venues, ensuring safety, quality, consistency, and efficiency. Collaborate on inventory management, ordering, and food cost control. Implement and maintain systems, workflows, and routines that create stability and accountability without stifling creativity. Ensure seamless communication between back-of-house and front-of-house teams to deliver outstanding guest experiences. Collaboration & Leadership Act as a bridge between kitchen operations and company leadership, contributing to strategic decisions, concept development, and brand growth. Participate in creative sessions, seasonal menu rollouts, and special events. Advocate for your team and provide input on tools, training, and processes to elevate kitchen performance and satisfaction. Requirements 5+ years of professional kitchen experience, including 2+ years in a leadership role. Proven success managing high-volume operations with multi-concept oversight. Strong culinary skills, creativity, and a passion for flavor-driven cuisine, especially Asian or fusion-inspired styles. Experience in team development, mentorship, recipe costing, and operational systems. Excellent communication, problem-solving, and organizational skills. A passion for hospitality, creativity, growth, and continuous improvement. Benefits Competitive salary with growth opportunities Optional health, dental, vision, STD, LTD, life insurance with company contributions Flexible schedule Employee perks across HOMES sister brands EQUAL OPPORTUNITY EMPLOYER We consider all qualified applicants for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran or military status, disability, or any other factors prohibited by law.

HOMES Brewery is a vibrant hub for food, beverage, and hospitality in Ann Arbor, featuring a nationally acclaimed brewpub, production brewery, coffee roastery, events campus, and catering operation. We pride ourselves on innovation, approachability, and an ever-evolving culinary identity rooted in flavor, creativity, and community. We're looking for an Executive Chef with a strategic edge, a hands-on leader who loves running a busy kitchen but also thrives in shaping vision, developing teams, and elevating multi-concept culinary operations. This is your chance to drive creativity, inspire talent, and influence the future of HOMES' food program across multiple venues and experiences. Who You Are A culinary leader who blends creativity with operational excellence. A strategic thinker who sees the big picture and executes with precision. A coach and mentor who thrives on developing people, systems, and culture. A hospitality-driven operator who believes that great food, great teams, and great experiences are inseparable. Someone who finds energy in doing work that matters: building teams, shaping food experiences, and continually growing your craft. A leader who thrives when you have room to make thoughtful decisions, express your style, and run an organized, steady kitchen where people can do their best work. A focus on impact over hours - meaningful results and tangible outcomes, not just time spent. Someone who craves flexibility and a balanced work/home life. What You'll Do Menu Development & Culinary Strategy Partner with leadership to shape the culinary vision across HOMES' multiple concepts, seasonal rollouts, and events. Lead creative menu development, recipe testing, and plating standards to ensure consistency, innovation, and alignment with our brand identity. Stay ahead of trends, sourcing inspiration from global cuisines and emerging flavors, particularly in Asian and fusion-inspired dishes. Collaborate with beverage and hospitality teams to create harmonious food and drink experiences. Team Leadership & Talent Growth Build, coach, and lead a high-performing kitchen team, empowering chefs and cooks to grow in skill and leadership. Foster a culture aligned with HOMES' 4H values: Honest, Helpful, Honed, and Happy. Establish training programs, mentorship pathways, and systems that create structure and predictability while supporting creativity and self-expression. Model professionalism, empathy, and positivity in a fast-paced, high-volume environment. Operations & Systems Oversee kitchen operations across multiple venues, ensuring safety, quality, consistency, and efficiency. Collaborate on inventory management, ordering, and food cost control. Implement and maintain systems, workflows, and routines that create stability and accountability without stifling creativity. Ensure seamless communication between back-of-house and front-of-house teams to deliver outstanding guest experiences. Collaboration & Leadership Act as a bridge between kitchen operations and company leadership, contributing to strategic decisions, concept development, and brand growth. Participate in creative sessions, seasonal menu rollouts, and special events. Advocate for your team and provide input on tools, training, and processes to elevate kitchen performance and satisfaction. Requirements 5+ years of professional kitchen experience, including 2+ years in a leadership role. Proven success managing high-volume operations with multi-concept oversight. Strong culinary skills, creativity, and a passion for flavor-driven cuisine, especially Asian or fusion-inspired styles. Experience in team development, mentorship, recipe costing, and operational systems. Excellent communication, problem-solving, and organizational skills. A passion for hospitality, creativity, growth, and continuous improvement. Benefits Competitive salary with growth opportunities Optional health, dental, vision, STD, LTD, life insurance with company contributions Flexible schedule Employee perks across HOMES sister brands EQUAL OPPORTUNITY EMPLOYER We consider all qualified applicants for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran or military status, disability, or any other factors prohibited by law.

Summary of Essential Job Functions * Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. * Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Use the PM Hotel Group recruiting and on-boarding activities. * Establish the day's priorities and assign production and preparation tasks to staff to execute. * Review daily menu specials and offer feedback to Sous Chefs. * Review banquet event orders and make note of any changes. * Communicate both verbally and in writing to provide clear direction to staff. * Take physical inventory of specified food items for daily inventory. * Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. Ensure quality of products received. * Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. * Ensure that staff report to work as scheduled; document any late or absent employees. * Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. * Ensure that recipe cards, production schedules, plating guides and photographs are current and posted. * Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. * Monitor performance of staff and ensure all procedures are completed to the department's standards; rectify deficiencies with respective personnel. * Observe guest reactions and confer with service staff to ensure guest satisfaction. * Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. * Develop new menu items, test and write recipes. * Assist catering department with developing special menus for functions; meet with clients as requested. * Review sales and food cost daily; resolve any discrepancies with the Controller. * Ensure that excess items are utilized efficiently. * Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. * Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. * Comply with attendance rules and be available to work on a regular basis. * Perform any other job-related duties as assigned. Abilities Required * Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations, and pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry or otherwise move goods weighing a maximum of 100 lbs. on a continuous schedule. Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PM Hotel Group staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PM Hotel Group associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to PM Hotel Group. Every PM Hotel Group associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an "at will" associate.

Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. What We Expect: Description & Necessary Qualifications The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified. Duties & Responsibilities Kitchen Operations Oversight. Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback Maintain the highest level of safety, security, sanitation, and cleanliness of facility "Inspire, Inspect, and Inform" restaurant personnel on a daily basis Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures. Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff. Understand how to use basic computer applications and POS systems. Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. General Executive Management Develop culinary manager team to develop people and manage systems. Give Chef's meaningful and challenging work assignments. Conduct quarterly management evaluations to track improvement of fundamental skills. Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations. Hire great talent and terminate any member of the staff on an as needed basis. Develop plans for continuous improvement in the restaurant's service levels. Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel. Must firmly confront poor performance while also recognizing and rewarding good performance. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Implement efficient and productive systems/processes in all departments (staffing levels, etc.). Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards. Financial and P&L Adherence Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs). Accurately process and submit. Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets. Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion. Seek better efficiency and productivity. Hold all Department Managers accountable for costs and budgets. Standards & Safety Compliance Must have thorough understanding of Arizona labor and hiring laws. Must follow in-house safety program and conduct monthly in-house health inspections. Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines. Commit to source locally when possible and cultivate diversity in the kitchen. Ideal Candidate Will Have: Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment. Minimum of 12+ years cooking experience ServeSafe Certified Ability to work on your feet for extended hours. Strong organizational and time management skills with a particular attention to detail. Strong knife skills. Creativity and idea generator and executer. Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays. Strong food and beverage knowledge. Strong organizational and time management skills with a particular attention to detail. We Offer: $100-$120K Annual Salary + 20% Quarterly Bonus 401K Retirement Savings Medical/Dental/Vision Insurance Employee Dining Benefits Free meal per shift Growth & Development Opportunities

Job Description Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. What We Expect: Description & Necessary Qualifications The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified. Duties & Responsibilities Kitchen Operations Oversight. Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback Maintain the highest level of safety, security, sanitation, and cleanliness of facility "Inspire, Inspect, and Inform" restaurant personnel on a daily basis Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures. Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff. Understand how to use basic computer applications and POS systems. Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. General Executive Management Develop culinary manager team to develop people and manage systems. Give Chef's meaningful and challenging work assignments. Conduct quarterly management evaluations to track improvement of fundamental skills. Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations. Hire great talent and terminate any member of the staff on an as needed basis. Develop plans for continuous improvement in the restaurant's service levels. Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel. Must firmly confront poor performance while also recognizing and rewarding good performance. Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Implement efficient and productive systems/processes in all departments (staffing levels, etc.). Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards. Financial and P&L Adherence Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs). Accurately process and submit. Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets. Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion. Seek better efficiency and productivity. Hold all Department Managers accountable for costs and budgets. Standards & Safety Compliance Must have thorough understanding of Arizona labor and hiring laws. Must follow in-house safety program and conduct monthly in-house health inspections. Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines. Commit to source locally when possible and cultivate diversity in the kitchen. Ideal Candidate Will Have: Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment. Minimum of 12+ years cooking experience ServeSafe Certified Ability to work on your feet for extended hours. Strong organizational and time management skills with a particular attention to detail. Strong knife skills. Creativity and idea generator and executer. Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays. Strong food and beverage knowledge. Strong organizational and time management skills with a particular attention to detail. We Offer: $100-$120K Annual Salary + 20% Quarterly Bonus 401K Retirement Savings Medical/Dental/Vision Insurance Employee Dining Benefits Free meal per shift Growth & Development Opportunities

Belong in a place where you can be yourself and love what you do. Join our hotel community and we will support you to realise your true potential. You will be part of a team where everyone's contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalized experiences for guests. Help them to feel special, and we will do the same for you. Job Description Sofitel New York is looking for an Executive Sous Chef who is an enthusiastic, hospitality-oriented professional that will oversee our hotel banquet kitchen/restaurant operations, while providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of the department and among other departments. What is in it for you? Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies and the opportunity to earn qualifications while you work Opportunity to develop your talent and grow within your property and across the world! Exposure to all ACCOR Hotels Worldwide, enabling you for limitless growth. Ability to make a difference in the local community through our Corporate Social Responsibility activities Salary Range: $80-90k / Year What you will be doing: The Executive Sous Chef is in charge of all activities related to the kitchen, which usually includes suggest recipes to create menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, and ensuring that all meals served in the outlets and banquet are both delicious and nutritious. He/ She will lead the staff while personally assisting in all areas of the kitchen, including food production, purchasing and kitchen sanitation. Lead, mentor and train the Culinary Operations team The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared. Monitor Food costs with the supervision of the Executive Chef and Executive Sous Chef Support the Executive Chef and Executive Sous Chef with administrative responsibilities i.e. scheduling, payroll, expenses, etc. ensuring that all costs are place and carried out appropriately. Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food. Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas. Train, develop, discipline, supervise and organize all kitchen personnel on a regular basis. Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings. to set expectation for the operation and Heartists Supervise the maintenance and cleanliness of all food preparation equipment. Supervise and maintain Staff canteen Supervise and monitor stewarding team Develop and ensure a safe working environment for people to work. Communicate with the Executive Chef and Executive Sous Chefs on a regular basis the activities and results of the kitchen. Qualifications Work efficiently in a Union environment and take initiative Proven knowledge of, and ability to oversee and manage our hotel banquet kitchen/restaurant operations through a minimum of 2 years in Food and Beverage Management of a four-diamond hotel. Demonstrate effective verbal and written communication skills in English. Be able to use good judgment and work independently in a multi-task position Solid time-management Organizational and people skills. Able to work a flexible schedule including evenings, weekends and holidays. Basic knowledge of the Culinary Arts Minimum 5 years cooking experience including experience in a fine dining restaurant Experience in a luxury hotel with comparable service and standards Service focused personality is essential and previous leadership experience required Knowledge of French cooking techniques, and ingredients preferred. NYC Food Handler's Certificate required. Ability to lead by example, believe in a strong team culture and set the scene for high performance Additional Information Your team and working environment: Ideally situated steps away from Fifth Avenue, Times Square and Grand Central Station, Sofitel New York's 398 spacious guest rooms including 52 suites provide a haven in the midst of the hustle and bustle of the city. With French inspiration, our ambassadors deliver service from the heart and lifelong memories one guest at a time. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. All your information will be kept confidential according to EEO guidelines. Why work for Accor? When you become one of our Heartists , you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists program is the benefits program dedicated to Accor Heartists . It provides employees with the opportunity to enjoy living life to its fullest throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).

We are seeking a talented and passionate Managerial Sous Chef to join our culinary team at The Pierre- A Taj Hotel. In this position you will support the Executive Chef and partner with the culinary team in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and guest satisfaction. Key Responsibilities include but not limited to: Assist the Executive Chef in planning and directing food preparation and culinary activities Supervise and train kitchen staff, including sous chefs, prep cooks, and culinary assistants, to ensure consistency and excellence in food preparation. Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures, complying with sanitation and legal regulations. Assist in scheduling kitchen staff and managing labor costs to meet operational needs while adhering to budgetary guidelines; meet financial objectives by controlling cost, waste, and inventory controls without sacrificing quality or quantity. Monitor inventory levels, order supplies, and manage food costs to optimize profitability while maintaining quality standards. Oversee food plating and presentation to ensure that all dishes meet the hotel's high standards for visual appeal. Participate in menu tastings, food evaluations, and quality control initiatives to maintain the highest level of culinary excellence. Foster a positive work environment, promoting teamwork, creativity, and professional development among kitchen staff. Collaborate with other departments, including banquets, catering, and room service, to ensure seamless coordination and execution of culinary offerings. Working hands-on to ensure seamless operation of different sections of the kitchen. Handle customer complaints immediately and communicate complaints, suggestions, compliments to the Executive Chef. Required Skills & Qualifications: Proven experience as a Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment. Culinary degree or equivalent certification from a recognized culinary institute preferred. Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals. Flexibility to work evenings, weekends, and holidays as required to meet operational needs. Extensive knowledge of kitchen operations, food safety standards, and sanitation practices. Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment. Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels. Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills. Able to lift up to 30 pounds regularly and up to 50 pounds occasionally. Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software) Positive attitude, professionalism, and dedication to upholding the reputation and standards of The Pierre Hotel. Why Join Us: Be part of The Pierre hotel known for its commitment to excellence. Collaborate with a passionate and dedicated team. Competitive compensation and benefits package. Opportunities for professional growth and development. Experience the vibrant energy of New York City while working in the heart of it all. The Pierre Hotel is an equal opportunity employer and welcomes candidates from all backgrounds to apply. We celebrate diversity and are committed to creating an inclusive workplace for all.

Hotel : Concord Embassy Suites 5400 John Q. Hammons Dr. NW Concord, NC 28026 Executive Chef Full time Compensation Range : $90,000-$110,000 _Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors._ **What's in it for you?** The **Atrium SPIRIT** is a belief in the power of **_Service_** _,_ **_Perseverance_** _,_ **_Inclusion_** _,_ **_Respect_** _,_ **_Innovation_** , and **_Teamwork_** to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. + **Career Growth & Learning** - 40% of our management hires are internal promotions! + **Invest in Your Future** - 401(k) plan with company match. + **Comprehensive Health Coverag** **e** - Medical, dental, and vision insurance options. + **Paid Time Off & Vacation** - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations + **Perks That Fit Your Life** - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. + **Purpose & Impact** - Make a difference through Atrium's community service and volunteer programs. **Job Description** **What You Will Do:** + Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day. + Deliver memorable guest experiences by continuously improving food quality, presentation, and service. + Optimize labor costs and productivity through effective scheduling and cross-training. + Oversee kitchen operations for a la carte and catering-ensuring consistent quality and execution. + Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction. + Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept. **What We Are Looking For:** + 4+ years of culinary leadership in a hotel setting - You're a seasoned pro who's no stranger to the pace and precision hospitality requires. + Proven leadership and technical culinary skills - You can motivate a team and jump on the line when needed. + Strong cost control and analytical know-how - Your ability to balance quality with efficiency helps drive profitability. + Executive Chef certification or culinary degree preferred - You bring the credentials and the confidence to lead. + Tech-savvy with Microsoft Office and cloud-based apps - You're organized, efficient, and not afraid of a spreadsheet. + Flexible and committed - Early mornings or weekend banquets? You're there to make it happen. **What Atrium Leadership Looks Like:** + **Accountable Achiever:** You own your outcomes, follow through, and drive results that matter. + **Agile Thinker:** You stay cool under pressure and adapt quickly to changing kitchen dynamics. + **Talent Curator** : You're passionate about growing others and building strong, collaborative teams. + **Transparent Leader** : You lead with honesty, communicate openly, and foster trust at every level. + **Leading with SPIRIT** : You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do. **Why Atrium?** Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************ Atrium Hospitality is now one of the largest hotel management companies in the United States and we're still growing. As a result of our growth, we are always looking for great talent to join our organization. As owners and managers, we are responsible for the positive experiences of our guests and associates, and we strive to bring to life a culture that promotes the five simple values that drive our business: **Service** We deliver the best guest experience possible. We are a home away from home for our guests, and we are charged with making them feel safe and welcome. **Perseverance** We will be better today than we were yesterday. **Inclusion** We are committed to the equitable treatment of all associates as well as equal access to opportunities and resources for all, at every level of the organization. **Respect** We treat others the way we would like to be treated. **Innovation** We strive to develop, share and implement new thoughts, ideas and methods that improve our company, our operations and the guest and associate experience. **Teamwork** Our associates are our family, and we provide them the resources and support needed to produce the best work environment possible. In addition to our core values, we believe that being a responsible community partner is a defining characteristic of the Atrium Hospitality culture, including supporting a range of civic and community activities. We pride ourselves on four impactful pillars that support our associates, our communities and our future: Wellness, Embracing those with Disabilities, Sustainability, and Education. When a candidate makes the decision to join Atrium Hospitality, they are entrusting the very engaged and invested leaders of this great organization to support, encourage, coach, develop and inspire excellence in them. This leadership responsibility is a critical one, accepted with the pride and gravity it deserves. We recognize that when we do this well, we reap the rewards of a productive and engaged team; it is key to the success of Atrium Hospitality. The voices and opinions of our associates truly matter. We encourage, welcome, expect and act upon their input to help us make decisions that are in the best interest of our teams and the continued growth and sustainability of the organization. **Come grow with us!**

What's in it for you… * Insurance enrollment available from DAY 1! * Paid time off available from DAY 1! * Holiday pay available from DAY 1! * 401(k) enrollment after 30 days! * Hotel and travel discounts at worldwide destinations! * Professional development and promotion opportunities! The impact you'll make… The Executive Chef is responsible for supporting the management and direction of food and beverage and culinary operations. Key responsibility areas include department performance, effective cost controls and development, training and retention of key employees. What you'll be doing… * Support the Food and Beverage operations efficiently and effectively within the company's fiscal and operational guidelines and assume the role of Director of Food + Beverage in their absence. * Support the Food and Beverage operation to meet the brand's target customer needs, ensure employee satisfaction, focus on growing revenues and maximize the financial performance of the department. * Support in meeting or exceeding budgeted sales and profit goals, maintain labor efficiency ratios to ensure guest service and cost effectiveness. * Assist in developing initiatives to build profitability and maintain effective cost controls in support of these initiatives. * Support in managing and reporting on expenses (payroll + supplies) to aid in controlling costs while ensuring adequate staff and supplies are on hand to provide quality service. * Maintain accuracy and thoroughness on various reporting requested on a daily, weekly or monthly basis. * Assist in the preparation of departmental schedules according to business forecast, payroll budget guidelines and productivity requirements. * Engage and make contact with every guest in line with Hotel culture. Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest satisfaction. Educate and empower associates to act in a similar capacity. * Assists in conducting regular employee/departmental meetings and administer counseling, discipline to associates as necessary and provide training and recognition to employees at all levels to maintain a team-oriented environment. * Assist in staffing departments with quality employees who value guest service and are committed to high standards of performance. * Other duties as assigned You should be able to… * Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. * Requirements… * Bachelor's Degree in related field is ideal; 5 - 7 years of prior Food and Beverage experience in a management role. * Must be properly certified in Food/Safety * Extensive food and wine knowledge and creativity. * Must be creative and up to speed on new concepts and food trends. * Computer literate and detail orientated is a must.

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

Hotel : Phoenix Glendale Renaissance9495 Entertainment BlvdGlendale, AZ 85305Full time Compensation Range : 55,700 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service , Perseverance, Inclusion, Respect, Innovation , and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning - 40% of our management hires are internal promotions! Invest in Your Future - 401(k) plan with company match. Comprehensive Health Coverage - Medical, dental, and vision insurance options. Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact - Make a difference through Atrium's community service and volunteer programs. Job Description What You Will Do: Support the Executive Chef in hiring, training, and scheduling a high-performing culinary team. Prepare and present top-quality food that aligns with forecast needs, productivity goals, and cost controls. Monitor kitchen operations to ensure smooth production flow and consistently excellent product quality. Assist in menu development, bringing fresh ideas to elevate the guest dining experience. Enforce food safety standards and cleanliness in all kitchen and storage areas. Take on special projects that improve efficiency, consistency, and guest satisfaction. What We Are Looking For: 3-5 years of Sous Chef experience - You've got strong kitchen leadership skills and hospitality chops to match. Culinary certification preferred - You bring a solid culinary foundation and a love for learning. Deep knowledge of food prep, costing, and kitchen operations - You know how to manage quality and efficiency under pressure. ServSafe Certification - Because food safety is non-negotiable. Physically able to meet the demands - This is a hands-on role with lifting, moving, and standing required. Flexible schedule - You're ready to lead morning brunches, late dinners, and everything in between. What Atrium Leadership Looks Like: Accountable Achiever: You lead by example and deliver on your promises. Agile Thinker: You solve problems fast and stay cool when the heat is on. Talent Curator: You help your team grow and create a culture of excellence. Transparent Leader: You're clear, direct, and build trust through communication. Leading with SPIRIT: You live our values: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork. Why Atrium? Hear it from Thomas E. “What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to.” ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************

Hotel : Phoenix Glendale Renaissance 9495 Entertainment Blvd Glendale, AZ 85305 Full time Compensation Range : 55,700 _Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors._ **What's in it for you?** The **Atrium SPIRIT** is a belief in the power of **_Service_** _,_ **_Perseverance_** _,_ **_Inclusion_** _,_ **_Respect_** _,_ **_Innovation_** , and **_Teamwork_** to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. + **Career Growth & Learning** - 40% of our management hires are internal promotions! + **Invest in Your Future** - 401(k) plan with company match. + **Comprehensive Health Coverag** **e** - Medical, dental, and vision insurance options. + **Paid Time Off & Vacation** - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations + **Perks That Fit Your Life** - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. + **Purpose & Impact** - Make a difference through Atrium's community service and volunteer programs. **Job Description** **What You Will Do:** + Support the Executive Chef in hiring, training, and scheduling a high-performing culinary team. + Prepare and present top-quality food that aligns with forecast needs, productivity goals, and cost controls. + Monitor kitchen operations to ensure smooth production flow and consistently excellent product quality. + Assist in menu development, bringing fresh ideas to elevate the guest dining experience. + Enforce food safety standards and cleanliness in all kitchen and storage areas. + Take on special projects that improve efficiency, consistency, and guest satisfaction. **What We Are Looking For:** + 3-5 years of Sous Chef experience - You've got strong kitchen leadership skills and hospitality chops to match. + Culinary certification preferred - You bring a solid culinary foundation and a love for learning. + Deep knowledge of food prep, costing, and kitchen operations - You know how to manage quality and efficiency under pressure. + ServSafe Certification - Because food safety is non-negotiable. + Physically able to meet the demands - This is a hands-on role with lifting, moving, and standing required. + Flexible schedule - You're ready to lead morning brunches, late dinners, and everything in between. **What Atrium Leadership Looks Like:** + Accountable Achiever: You lead by example and deliver on your promises. + Agile Thinker: You solve problems fast and stay cool when the heat is on. + Talent Curator: You help your team grow and create a culture of excellence. + Transparent Leader: You're clear, direct, and build trust through communication. + Leading with SPIRIT: You live our values: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork. **Why Atrium?** Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************ Atrium Hospitality is now one of the largest hotel management companies in the United States and we're still growing. As a result of our growth, we are always looking for great talent to join our organization. As owners and managers, we are responsible for the positive experiences of our guests and associates, and we strive to bring to life a culture that promotes the five simple values that drive our business: **Service** We deliver the best guest experience possible. We are a home away from home for our guests, and we are charged with making them feel safe and welcome. **Perseverance** We will be better today than we were yesterday. **Inclusion** We are committed to the equitable treatment of all associates as well as equal access to opportunities and resources for all, at every level of the organization. **Respect** We treat others the way we would like to be treated. **Innovation** We strive to develop, share and implement new thoughts, ideas and methods that improve our company, our operations and the guest and associate experience. **Teamwork** Our associates are our family, and we provide them the resources and support needed to produce the best work environment possible. In addition to our core values, we believe that being a responsible community partner is a defining characteristic of the Atrium Hospitality culture, including supporting a range of civic and community activities. We pride ourselves on four impactful pillars that support our associates, our communities and our future: Wellness, Embracing those with Disabilities, Sustainability, and Education. When a candidate makes the decision to join Atrium Hospitality, they are entrusting the very engaged and invested leaders of this great organization to support, encourage, coach, develop and inspire excellence in them. This leadership responsibility is a critical one, accepted with the pride and gravity it deserves. We recognize that when we do this well, we reap the rewards of a productive and engaged team; it is key to the success of Atrium Hospitality. The voices and opinions of our associates truly matter. We encourage, welcome, expect and act upon their input to help us make decisions that are in the best interest of our teams and the continued growth and sustainability of the organization. **Come grow with us!**

Bayfield Assisted Living Responsible for managing overall community dining operations and experience, as well as leading by example with regard to customer service, employee relations and quality assurance while maintaining compliance with Leisure Living Management policies and applicable regulations. ESSENTIAL FUNCTIONS Plan a nutritionally balanced menu based on GFS regional and seasonal menu template Ensure the menu considers resident preferences Prepare tasteful meals adhering to food safety standards Responsible for ensuring pleasing plate presentation for all meals Oversee dining room service, including set up, service and clean up with high hospitality standards Order adequate supplies weekly based on menu, budget, current inventory and storage capabilities Ensure supplies are routinely inventoried and maintained in all common area kitchenettes Ensure dining services department meets regulatory requirements Responsible for training all staff who support meal service Maintain adequate food and supplies for disaster preparedness Participate in resident move-in process, care conferences, resident council and food committees as appropriate Ensure resident special diets are offered and prepared, recognizing a resident s right to choose Uphold sanitation schedule for kitchen, equipment, and dining room to maintain standard of sanitation and cleanliness Work with other departments to coordinate special events Prepare a work schedule for dining services staff Ensure adequate staffing to meet community dining needs, while adhering to labor budget Interview and select dining services employees Conduct performance evaluations, provide coaching and issue employee discipline as needed Ability to inspire and motivate dining services staff through leadership, supervision and coaching Promote positive relationships with residents, staff and visitors Perform any other duties as requested within the scope of responsibility and requirements of the job. May be required to assist at sister communities upon request. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Must work to demonstrate Leisure Living Management Values: Live and work each day with purpose Accept accountability and demonstrate responsibility Embrace lifelong learning Promote mutual respect Display transparency Appreciate diversity Practice forgiveness Be thankful SKILLS AND ABILITIES Education and Experience High school diploma/GED is required. Previous courses in Culinary Arts are strongly preferred or three years of experience with cooking/baking in a commercial setting or a combination of education, work and supervisory experience. Computer Skills Must have demonstrable knowledge and experience using Microsoft Office in a Windows environment, with a capacity to master company specific software. Certificates & Licenses Current Serv-Safe Manager Certified or obtained within 90 days of hire. Other Requirements Ability to multi-task, prioritize and work with minimal supervision Effective oral and written communication skills Professional telephone etiquette and customer service skills Superior communication and interpersonal skills Communicate in a respectful and professional manner with residents, families, co-workers and leadership staff at the community Developed organizational skills Ability to problem solve and demonstrate good judgement Team oriented self-starter with demonstrated ability to accept direction and work well with supervisor Promote teamwork by working with coworkers in a positive and cooperative manner Ability to maintain a high level of confidentiality PHYSICAL DEMANDS Stand Frequently Walk Frequently Sit Occasionally Reach outward Frequently Reach above shoulder Occasionally Climb Occasionally Squat or Kneel Occasionally Bend Frequently Twist Frequently Lift/Carry/Transfer 10 lbs. or less Frequently 11-20 lbs. Frequently 21-50 lbs. Occasionally 51-100 lbs. N/A Over 100 lbs. N/A Push/Pull 10 lbs. or less Frequently 11-20 lbs. Frequently 21-50 lbs. Occasionally 51-100 lbs. N/A Over 100 lbs. N/A Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #LL2

Job Description Chef Manager Bayfield Assisted Living Responsible for managing overall community dining operations and experience, as well as leading by example with regard to customer service, employee relations and quality assurance while maintaining compliance with Leisure Living Management policies and applicable regulations. ESSENTIAL FUNCTIONS Plan a nutritionally balanced menu based on GFS regional and seasonal menu template Ensure the menu considers resident preferences Prepare tasteful meals adhering to food safety standards Responsible for ensuring pleasing plate presentation for all meals Oversee dining room service, including set up, service and clean up with high hospitality standards Order adequate supplies weekly based on menu, budget, current inventory and storage capabilities Ensure supplies are routinely inventoried and maintained in all common area kitchenettes Ensure dining services department meets regulatory requirements Responsible for training all staff who support meal service Maintain adequate food and supplies for disaster preparedness Participate in resident move-in process, care conferences, resident council and food committees as appropriate Ensure resident special diets are offered and prepared, recognizing a resident's right to choose Uphold sanitation schedule for kitchen, equipment, and dining room to maintain standard of sanitation and cleanliness Work with other departments to coordinate special events Prepare a work schedule for dining services staff Ensure adequate staffing to meet community dining needs, while adhering to labor budget Interview and select dining services employees Conduct performance evaluations, provide coaching and issue employee discipline as needed Ability to inspire and motivate dining services staff through leadership, supervision and coaching Promote positive relationships with residents, staff and visitors Perform any other duties as requested within the scope of responsibility and requirements of the job. May be required to assist at sister communities upon request. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Must work to demonstrate Leisure Living Management Values: Live and work each day with purpose Accept accountability and demonstrate responsibility Embrace lifelong learning Promote mutual respect Display transparency Appreciate diversity Practice forgiveness Be thankful SKILLS AND ABILITIES Education and Experience High school diploma/GED is required. Previous courses in Culinary Arts are strongly preferred or three years of experience with cooking/baking in a commercial setting or a combination of education, work and supervisory experience. Computer Skills Must have demonstrable knowledge and experience using Microsoft Office in a Windows environment, with a capacity to master company specific software. Certificates & Licenses Current Serv-Safe Manager Certified or obtained within 90 days of hire. Other Requirements Ability to multi-task, prioritize and work with minimal supervision Effective oral and written communication skills Professional telephone etiquette and customer service skills Superior communication and interpersonal skills Communicate in a respectful and professional manner with residents, families, co-workers and leadership staff at the community Developed organizational skills Ability to problem solve and demonstrate good judgement Team oriented self-starter with demonstrated ability to accept direction and work well with supervisor Promote teamwork by working with coworkers in a positive and cooperative manner Ability to maintain a high level of confidentiality PHYSICAL DEMANDS Stand - Frequently Walk - Frequently Sit - Occasionally Reach outward - Frequently Reach above shoulder - Occasionally Climb - Occasionally Squat or Kneel - Occasionally Bend - Frequently Twist - Frequently Lift/Carry/Transfer 10 lbs. or less - Frequently 11-20 lbs. - Frequently 21-50 lbs. - Occasionally 51-100 lbs. - N/A Over 100 lbs.- N/A Push/Pull 10 lbs. or less - Frequently 11-20 lbs. - Frequently 21-50 lbs. - Occasionally 51-100 lbs. - N/A Over 100 lbs. - N/A Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #LL2

One Wingate East New Independent Living Community, Opening May 2026, March 1st Start Date Schedule: Full-Time Salary: $95,000- $100,000 Benefits: 401K, Health, Dental, Vision Insurance Your Career. Your Calling. Our Commitment to Exceptional Care. At Wingate Living, we're more than just senior living--we're builders of lifestyles, friendships, and communities you'll be proud to be part of. As a family-owned company with over 30 years of experience throughout Massachusetts and Rhode Island, we offer a unique blend of healthcare and hospitality through a full continuum of premier services. Join us, and bring your passion, expertise, and heart to a team that truly values you. Job Purpose: The Executive Chef at One Wingate East leads our food service program and sets the tone for both the kitchen and dining experience. Unlike many chef roles, this position is truly hands on. Our chef spends most of their time in the kitchen, side by side with cooks, preparing fresh meals for our residents every night through service time up till 7:30 PM. This role requires passion for food, connection with people, and commitment to excellence. It also requires the ability to train, supervise, and uphold Wingate's dining standards across the team, ensuring consistency, safety, and compliance at all times. Essential Duties and Responsibilities: • Lead daily food preparation and service; personally prepare meals alongside the team. • Ensure quality and consistency of breakfast, dinner entrées, soups and salads, daily bar appetizers, Sunday brunch, and the dessert bar. • Purchase food and supplies from approved vendors; check in, inventory, and ensure proper storage and handling. • Maintain cost records, meet budget guidelines, and monitor food and labor expenses without sacrificing quality. • Maintain a safe, sanitary kitchen in compliance with state, federal, and Wingate standards. • Develop cleaning schedules and ensure sanitation protocols are followed. • Supervise, train, and schedule staff; set the tone by working directly with them on the line. • Create and adjust menus for the community while respecting resident preferences, allergies, and seasonal products. • Collaborate with other departments for events and holiday meals. • Provide dining orientation to new residents, learning their food preferences and building rapport. • Conduct regular inspections of storage areas, kitchen, and dining spaces for safety, sanitation, and order. • Investigate injuries and retrain staff as necessary to maintain safety standards. • Submit reports to the General Manager and participate in department head and dining meetings. • Lead in-service education and training sessions for dining staff. • Report maintenance and equipment needs promptly and coordinate with facilities and housekeeping. • Uphold Wingate's “Five Star” customer service approach in every aspect of the job. • Investigates on-the-job injuries and corrects the problem and/or retrains the employee as necessary. • Ensures continued compliance with all federal, state, and local regulations. • Actively participates in all quality processes. • Reports needed repairs and cleaning for kitchen and dining areas. • Works closely with facilities and housekeeping for kitchen and dining room needs. • Directly supervises employees in the Kitchen. • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. • Adheres to all company policies, procedures, and standards of conduct. • Reports to the appropriate managers any known or suspected violations of policy and procedures, regulations or standards of conduct. • Performs additional duties as assigned. Position Requirements: • Proven culinary experience in a hands on role. Restaurant or hospitality background strongly preferred. • Graduate or attendance in an approved Dining Manager's course preferred. • ServSafe certification required. • Supervisory and management experience required. • Strong organizational, training, and leadership skills. • Ability to read, write, and comprehend English. • Knowledge of dietetic principles, food sanitation, and food service operations. • Physical ability to stand, walk, lift up to 25 pounds, and perform kitchen duties. • Flexibility to work evenings, weekends, and holidays.

Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Lead Culinary team to consistently execute at a high level, develop and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods . Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Some front of house experience preferred. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Consistently offers professional, engaging and friendly service Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas; Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials; Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality; Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices; Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived; Use Driftwood's labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required Responsible for maintaining staffing levels through proactive recruiting; Ensure that performance management and colleague training/development occurs in a timely and consistent manger; Active involvement in the development and implementation of kitchen & restaurant capital projects Participate in the weekly operational meetings, including the Banquet Event review; Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance regularly; Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers; Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments; Participate in media and community opportunities to showcase food and beverage products and promote the hotel. Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements; Personally respond to food-related feedback and ensure proper processes and reports are produced Ensure that all kitchen equipment is in good working order and is properly maintained; Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees Qualifications KNOWLEDGE, SKILLS & ABILITIES Experienced in high volume catering with hotel top brands and fine dining Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service; Current on all culinary trends and active in the furthering of his/her own culinary development Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals; Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement; Fully supportive of and cognizant of all Corporate programs; Experience and comfort with television and other media promotional venues; Computer literate; PHYSICAL DEMANDS Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. Frequent twisting, bending, stooping, reaching, standing, walking, Frequent talking, hearing, seeing and smiling. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.