Sous Chef jobs at Resort Lifestyle Communities - 140 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.

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Sous Chef who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef will maintain and assist in the receiving, rotation, and storage of products and follow budgetary guidelines. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures. The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. Qualifications: Experience in cooking for large groups. Certificate in food preparations training preferred. Desire to work with older adults. Ability to read, write, and speak English. Desire to work with older adults. Friendly, caring disposition. Must be 18 years of age. Must have a satisfactory criminal history check. Must have physical exam by a licensed physician. Must have a negative drug screen. Must be able to react in an emergency situation. Primary Responsibilities: Food and Inventory Identify and report food and supplies needed for the next week's menus. Assist in the receiving, rotation, and storage of products. Adhere to budgetary guidelines. Food Preparation and Dining Service Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences. The Sous Chef will deliver quality meals, snacks, special diets as directed by the community. Present food in an appetizing and attractive manner. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Visit with residents at each meal when available and ensure quality service. Ensure that food is delivered on time and in a pleasant manner. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the monthly resident Food Service Committee meeting. Notify Regional Food Service Director of any malfunctioning kitchen equipment or appliances. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain a clean, organized, and safe kitchen environment. Ensure proper storage and handling of food in accordance with infection control standards. Maintain CPR & First Aid certification. Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

Oaks Senior Living is currently recruiting a kind hearted, experienced Sous Chef who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef will maintain and assist in the receiving, rotation, and storage of products and follow budgetary guidelines. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures. The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. Qualifications: Experience in cooking for large groups. Certificate in food preparations training preferred. Desire to work with older adults. Ability to read, write, and speak English. Desire to work with older adults. Friendly, caring disposition. Must be 18 years of age. Must have a satisfactory criminal history check. Must have physical exam by a licensed physician. Must have a negative drug screen. Must be able to react in an emergency situation. Primary Responsibilities: Food and Inventory Identify and report food and supplies needed for the next week's menus. Assist in the receiving, rotation, and storage of products. Adhere to budgetary guidelines. Food Preparation and Dining Service Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences. The Sous Chef will deliver quality meals, snacks, special diets as directed by the community. Present food in an appetizing and attractive manner. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Visit with residents at each meal when available and ensure quality service. Ensure that food is delivered on time and in a pleasant manner. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the monthly resident Food Service Committee meeting. Notify Regional Food Service Director of any malfunctioning kitchen equipment or appliances. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain a clean, organized, and safe kitchen environment. Ensure proper storage and handling of food in accordance with infection control standards. Maintain CPR & First Aid certification. Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

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.

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

Together, We're More. Nestled in Texas Hill Country, Loraloma is a private sanctuary where natural beauty meets curated luxury. Our golf course, thoughtfully designed by David McLay Kidd, winds through dramatic 100-foot ravines along the Pedernales River, offering a playing experience that's as visually breathtaking as it is thoughtfully designed. With five sets of tees, 100% Zoysia turf, and a commitment to sustainability, the course is crafted for all levels while preserving the natural beauty of the land. Our clubhouse will feature refined comforts including a restaurant, lounge, outdoor fireplaces, and comfort stations throughout the course. At Loraloma, we're not just offering a round of golf- we're delivering a one-of-a-kind experience for our members. Position Summary: The Junior Sous Chef is a versatile culinary leader who supports both kitchen operations and team culture. This role combines hands-on cooking with operational responsibilities such as ordering, vendor invoicing, recipe development, and training. The Junior Sous Chef ensures food quality, consistency, and safety while contributing to menu innovation and helping to cultivate a positive, collaborative culinary environment. Key Responsibilities: Prepare ingredients with precision-portion, chop, peel, wash, weigh, and measure according to our standards. Follow established recipes and prep checklists to craft food that meets our quality, taste, and presentation standards. Operate and maintain kitchen equipment including ovens, grills, stoves, fryers, and microwaves. Cook hot and cold foods and test dishes to ensure they are cooked to perfection. Monitor food quality throughout the cooking process and during service. Set up and break down your station efficiently, ensuring a clean and organized workspace. Plate food correctly and serve it in proper portions with attention to visual detail. Sanitize work areas, tools, knives, and equipment in accordance with food safety standards. Check and monitor food and equipment temperatures to ensure safety compliance. Support ordering, receiving, and maintaining inventory to ensure accuracy and minimize waste. Assist with vendor invoicing and collaborate with leadership on cost controls. Collaborate with leadership to identify process improvements and elevate the guest dining experience. Act as a utility player assisting with other duties as assigned. Guest Interaction & Member Service Greet guests warmly upon arrival, ensuring a welcoming and friendly atmosphere. Provide personalized service by anticipating guest needs and responding promptly to inquiries, requests, and concerns. Maintain a professional and courteous demeanor in all guest interactions, upholding the highest standards of hospitality. Address guest complaints and issues with empathy and problem-solving skills, striving to exceed expectations. Offer recommendations for dining, activities, and local attractions to enhance the guest experience. Collaborate with other departments to ensure all guest needs and special requests are met. Gather guest feedback to improve service and create a memorable experience. Requirements A high school diploma or G.E.D. equivalent (preferred). Culinary degree or equivalent work experience (preferred). At least 3 years of related kitchen experience in a high-quality or fast-paced culinary environment, including 1+ years in a supervisory or lead role. Valid Food Handler or ServSafe certification Solid understanding of food safety protocols and kitchen operations. Strong organizational and multitasking skills. Ability to work well in a team environment and maintain calm under pressure. Physical stamina and ability to stand for an extended period of time and lift up to 25 lbs. The standard work hours for this position are Thursday-Monday from 7am-3pm. What We Offer At Loraloma, we know that remarkable guest experiences begin with empowered, fulfilled team members. We offer: Competitive pay Medical, dental & vision insurance 401(k) with company match Paid time off, holidays, and parental leave Professional growth opportunities About Us We are actively seeking to create a diverse work environment because teams are stronger with different perspectives and experiences. Areté Collective provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Areté Collective is a luxury real estate development firm based in Salt Lake City, Utah, specializing in the creation of high-end, sustainable residential and resort communities. With a fully integrated approach-from land planning and architectural design to marketing, sales, and hospitality operations-we craft distinctive, nature-connected living experiences. Founded in 2021, our team is made up of industry leaders with decades of expertise in design, development, and community building. At Areté, we are driven by a commitment to excellence, environmental stewardship, and thoughtful design that enhances both people's lives and the landscapes they inhabit. Follow us on Instagram, LinkedIn, and Facebook at @Loraloma / Loraloma Private Club and Estates. See the videos below to learn more about Loraloma! ******************** H4ZqmM6I?si=VaIviQZehpiNrGdl ************************************************ ************************************************

The Chef is a ‘meal creator'. He/She is responsible for planning, directing, and conducting food preparation in the kitchen. This may involve supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Chef authoritatively delegates job tasks to a staff. The Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the Chef may need to discipline underperforming staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. Please note: If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates. If advanced to the next stage of the hiring process, you may be asked to fill out a longer application. COMPENSATION Depends upon Skills and Experience RESPONSIBILITIES Supervise kitchen staff in the proper preparation of menu items Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed Give instructions to cooking personnel in fine points of cooking Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions Ensure food safety procedures are executed according to policy and health/sanitation regulations Monitor inventory levels through ordering to ensure product availability Manage and maintain safe working condition Perform administrative tasks as needed Anticipate and identify problems and initiate appropriate corrective actions Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standards QUALIFICATIONS Fluent English-speaking and writing skills Management/Supervisory/Mentor experience required Able to lift 50 pounds to waist level Neat, clean, and professional appearance Helpful attitude and friendly demeanor Proven Meal-Creation skills Two years of progressive and relevant experience BENEFITS Advancement Opportunities Food Discount

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…).

The Kiawah Island Club is seeking a talented and motivated Pastry Sous Chef to join our award-winning culinary team at the B-Liner at The Beach Club. This role is ideal for a passionate pastry professional who thrives in a creative, high-performance environment and is eager to contribute to the exceptional dining experiences our members expect. Key Responsibilities: * Assist the Executive Pastry Chef in the daily operation and production of all pastry, bakery, and dessert offerings across multiple outlets. * Lead and inspire a team of pastry cooks, ensuring consistent quality, presentation, and taste in all creations. * Develop and execute seasonal dessert menus, plated presentations, amenity programs, and specialty items for events and club functions. * Maintain high standards of cleanliness, organization, and food safety in all pastry areas. * Support training and mentoring of pastry staff, fostering a culture of growth and creativity. * Monitor inventory levels and assist in ordering, cost control, and proper storage of ingredients. Requirements: * Minimum 3 years of pastry experience in a fine dining or luxury hospitality environment, with at least 1 year in a supervisory or leadership role. * Formal culinary or pastry education preferred. * Strong knowledge of pastry techniques, including laminated doughs, chocolate work, plated desserts, and breads. * A keen eye for detail, artistry in presentation, and dedication to quality and consistency. * Ability to multitask and remain calm under pressure in a fast-paced kitchen. Why Join Us? At the Kiawah Island Club, you'll work with some of the region's top culinary talent in a supportive and dynamic atmosphere. We offer competitive pay, excellent benefits, and opportunities for advancement within a world-class private club setting. Kiawah Island Club Offers * A knowledgeable and passionate management team which leads by example * Excellent compensation * The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* * Employee Wellness Program including complimentary gym membership and monetary health incentives * A work/life balance! * Free parking * Employee meals * Complimentary golf at our two world-renowned courses * Free gym membership * A complimentary Costco membership Benefits In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. * Benefits are available to full-time employees after a short trial period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

This position is responsible to oversee in conjunction with the Executive Chef all daily management of the Food Service Department. Responsibilities include food service-related logistics for YMCA of the Pines programs, and the necessary communication with appropriate department Directors and/or customers. The position is responsible matters relating to Food Services including overseeing meal preparation, budget oversight and implementation, inventory management, staff instruction and management, meeting with group leaders and/or parents about food and special meal requirements, implementing sanitation and other certifications as required by the local Department of Health and the American Camp Association (ACA), and responding to the needs of parents or other individuals. This job announcement is not intended to be inclusive of all functions, responsibilities and qualifications associated with the position, however, representative of the essential job functions and typical criteria considered necessary to successfully perform the position. Responsibilities Prepare and provide healthy and nutritious meals and snacks in concert with tight management in the following areas: Outdoor Center, summer camp programs, Schools Out, Wilderness Trips, Membership, special events, banquets, and other operations for YMCA of the Pines (including branches and off-site facilities). Supervise and coordinate activities of cooks, general Food Service staff, and all kitchen or dish room personnel. Train and supervise full and part time staff as it relates to the delivery of the service. This includes intake, housing, training, assisting with, and providing travel arrangements for seasonal International Support Staff. Manage risk in all food service areas of camp. Complete incident report within 24 hours of an occurrence. Manage sanitation in all food service areas to ensure safe meals to all customers. Develop and maintain first-class public relations and customer service with all clientele, in the community, and in the facility through effective communication and service. Review and consult the annual budget for expected revenue and expenses, and ensure that all services are conducted within budget, and revenue goals met or exceeded. Control expenses through portion control, inventory control and implementation, and good purchasing techniques. Prepare all food service areas for ACA visits and yearly Health Board inspections and routinely follow all guidelines set by all applicable agencies and regulators. Ensure that the Food Services Department meets all ACA, State of New Jersey, YMCA, Local and Federal Government standards. Participate and support fundraising activities including special events and fundraisers, and the identification of and application for applicable grants. Execution and service of nutritious, delicious, and appealing looking meals. Ensure that the dining halls, kitchens, food service vehicles, and general equipment are neat, clean, and organized. Qualifications The position requires a minimum of an Associate's Degree in Culinary Arts, and more than 4 years' experience in institutional cooking. Specific relevant experience may be considered a substitute for the educational requirement and will be reviewed on an individual basis. The Head Chef, in compliance with state and local Health Departments, must maintain a ServSafe Manager's certification. This may be obtained within 90-days of hire. WORKING CONDITIONS: Ability to perform the skills required of a professional Chef. Ability to work in excess of a 40-hour week with irregular work hours. Ability to walk, stand, and sit (including on the floor) for long periods of time. Exposure to communicable diseases and bodily fluids. Must be able to lift and carry food and supplies weighing up to 20 pounds. Ability to stand or sit while maintaining alertness for several hours at a time. Position may require bending, leaning, kneeling, and walking. Ability to speak concisely and effectively communicate person to person and via electronic communication. Visual and auditory ability to respond to critical situations and physical ability to act swiftly in an emergency. Ability to view/enter data for long periods of time. Ability to withstanding heat and/or cold weather conditions for lengthy periods of time. Benefits YMCA Membership Discounted Programs 12% Employer Retirement Contribution Paid Sick Time Posted Salary Range USD $45,000.00 - USD $50,000.00 /Yr.

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.

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.

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.

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.

Job Description Swallows Nest is a women owned, family run boutique and cafe in downtown Washington that is expanding their locations! We are searching for an experienced chef to join our team. Must be 18+ to apply. Weekend shifts are included. Duties include: food preparation cooking bussing/washing dishes light cleaning duties Benefits include: one free meal/coffee per shift flexible schedule daytime hours discount in boutique Job Type: Part-time or full-time Benefits: Flexible schedule Food provided Experience: Restaurant Experience: 1 year (Required) Cooking: 1 year (Required)

Swallows Nest is a women owned, family run boutique and cafe in downtown Washington that is expanding their locations! We are searching for an experienced chef to join our team. Must be 18+ to apply. Weekend shifts are included. Duties include: food preparation cooking bussing/washing dishes light cleaning duties Benefits include: one free meal/coffee per shift flexible schedule daytime hours discount in boutique Job Type: Part-time or full-time Benefits: Flexible schedule Food provided Experience: Restaurant Experience: 1 year (Required) Cooking: 1 year (Required)