Banquet Chef jobs at Sage Hospitality Group - 167 jobs

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 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.

Requirements Qualifications Minimum 5+ years of Executive Chef or equivalent leadership experience Proven success managing kitchen teams in high-volume or full-service restaurants Strong understanding of food costing, labor management, and budgeting Experience with breakfast, lunch, and dinner service preferred Excellent communication, leadership, and organizational skills Ability to work evenings, weekends, and holidays as required ServSafe certification (or ability to obtain) Passion for food, beverage, and hospitality Able to lift and carry up to 50 lbs (e.g., trays, cases, kegs); reasonable accommodations available Capable of working 8+ hour shifts on your feet Strong interpersonal, organizational, and communication skills Passion for food, beverage, and hospitality Must be legally authorized to work in the U.S. Salary Description $85,000 - $115,000 annually

About Us Your culinary skills are so amazing that everyone asks you to cook for them...and we want you to come cook with us! ealthcare, Hospitality, ServSafe, Cook, Sous Chef, Kitchen, Restaurant, Foodservice, Food and Beverage Responsibilities * Design delectable menu items that are pleasing to the pallet. * Create specialty items that differentiate each of our Dining venues and community events. * Share your talents - Inspire, train and coach your culinary team, promoting a positive team approach each day! * To preserve your masterpiece creations, keep a close eye on all food preparation including storage, and handling to ensure we are providing the freshest meals with all safety protocols in place (HACCP). Salary Range USD $32.25 - USD $37.00 /Hr. Compensation Disclosure $32.25-$37.00/hour The salary range mentioned above reflects the potential pay for this role and does not include bonuses or additional incentives (if applicable), nor does it include the value of our benefit program. Offers will consider factors like experience, qualifications, location, community size (if relevant), certifications/training, etc. Brightview regularly reviews and adjusts compensation ranges. Qualifications * Your years of experience as a talented Chef in a customer oriented, high-volume dining venue have taught you how to manage multiple priorities while producing an amazing product. * It brings you joy to see others enjoy your gourmet greatness! * You have a natural ability to lead with 4+ years in a supervisory role! * You possess and maintain ServSafe Certification. Healthcare, Hospitality, ServSafe, Cook, Sous Chef, Kitchen, Restaurant, Foodservice, Food and Beverage Why work at Brightview? Discover the Brightview Senior Living Difference! 1. Dedicated to Excellence: We lead the industry with a passion for delivering top-notch services and groundbreaking care. 2. Embracing Community: Join a supportive and inclusive environment that prioritizes your professional growth, development and advancement. 3. Impactful Work: Make a meaningful difference in the lives of our seniors, contributing to their joy and well-being every day. 4. Comprehensive Benefits: Enjoy competitive salaries, health, vision and dental insurance options, retirement plans, tuition reimbursement, employee assistance programs and many more benefits that prioritize your well-being. 5. A Place to Flourish: Embrace diversity, foster innovation, and access the tools and resources for personal and professional growth. Join our vibrant team at Brightview Senior Living and be valued as an integral part of our community. Equal Opportunity Employer At Brightview, we believe that diversity of thought, experience, perspective, and backgrounds makes us stronger. We welcome and celebrate all that makes us unique and we choose not to discriminate on the basis of race, color, creed, religion, sex, pregnancy, age, marital status, national origin, citizenship status, military status, physical or mental disability, sexual orientation, genetic information or any other characteristic protected by law or not related to the specific requirements of a particular role. We are, by choice and without question, an equal opportunity employer. For Massachusetts Applicants: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Apply today to join our management team. As our Executive Chef you are a protector of the realm. Punch Bowl Social is unique, special, disruptive, and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. What's in it for you: Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy 401K Plan Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $80,000 - $90,000 k per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points R&D support including: Recipe development (creating new recipes from scratch or adapting recipes from existing) Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions. Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes). Requirements What we're looking for: 5+ years' experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, Hot Schedules and Aloha Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds *** Must be 21 years old and over *** #HP This posting is expected to close by 12/30/2025 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description Salary Range: $80,000 - $90,000

Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Skills & Requirements Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements?

About Us Your culinary skills are so amazing that everyone asks you to cook for them...and we want you to come cook with us! ealthcare, Hospitality, ServSafe, Cook, Sous Chef, Kitchen, Restaurant, Foodservice, Food and Beverage Responsibilities * Design delectable menu items that are pleasing to the pallet. * Create specialty items that differentiate each of our Dining venues and community events. * Share your talents - Inspire, train and coach your culinary team, promoting a positive team approach each day! * To preserve your masterpiece creations, keep a close eye on all food preparation including storage, and handling to ensure we are providing the freshest meals with all safety protocols in place (HACCP). Salary Range USD $35.25 - USD $40.50 /Hr. Compensation Disclosure The salary range mentioned above reflects the potential pay for this role and does not include bonuses or additional incentives (if applicable), nor does it include the value of our benefit program. Offers will consider factors like experience, qualifications, location, community size (if relevant), certifications/training, etc. Brightview regularly reviews and adjusts compensation ranges. Qualifications * Your years of experience as a talented Chef in a customer oriented, high-volume dining venue have taught you how to manage multiple priorities while producing an amazing product. * It brings you joy to see others enjoy your gourmet greatness! * You have a natural ability to lead with 4+ years in a supervisory role! * You possess and maintain ServSafe Certification. Healthcare, Hospitality, ServSafe, Cook, Sous Chef, Kitchen, Restaurant, Foodservice, Food and Beverage Why work at Brightview? Discover the Brightview Senior Living Difference! 1. Dedicated to Excellence: We lead the industry with a passion for delivering top-notch services and groundbreaking care. 2. Embracing Community: Join a supportive and inclusive environment that prioritizes your professional growth, development and advancement. 3. Impactful Work: Make a meaningful difference in the lives of our seniors, contributing to their joy and well-being every day. 4. Comprehensive Benefits: Enjoy competitive salaries, health, vision and dental insurance options, retirement plans, tuition reimbursement, employee assistance programs and many more benefits that prioritize your well-being. 5. A Place to Flourish: Embrace diversity, foster innovation, and access the tools and resources for personal and professional growth. Join our vibrant team at Brightview Senior Living and be valued as an integral part of our community. Equal Opportunity Employer At Brightview, we believe that diversity of thought, experience, perspective, and backgrounds makes us stronger. We welcome and celebrate all that makes us unique and we choose not to discriminate on the basis of race, color, creed, religion, sex, pregnancy, age, marital status, national origin, citizenship status, military status, physical or mental disability, sexual orientation, genetic information or any other characteristic protected by law or not related to the specific requirements of a particular role. We are, by choice and without question, an equal opportunity employer. For Massachusetts Applicants: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Quail Park on Cypress - Independent, Assisted Living, & Enhanced Assisted Living Schedule: Full-Time (Includes weekends and holidays as scheduled) Quail Park on Cypress offers California-inspired architecture with comfortably appointed apartment homes and cottages, providing residents extraordinary opportunities to remain active and socially engaged. We are committed to delivering exceptional hospitality and dining experiences for our residents and are seeking a talented Sous Chef to join our Signature Dining team. Position Summary The Sous Chef supports the Director of Signature Dining in the daily operation of the culinary department, including food preparation, menu execution, staff leadership, regulatory compliance, and resident satisfaction. This role serves as a key culinary leader and may assume responsibility for the department in the absence of the Director of Signature Dining. Essential Duties and ResponsibilitiesLeadership & Operations Support the Director of Signature Dining in developing kitchen schedules, assigning daily tasks, and ensuring efficient meal production, service, and cleanup. Assist with managing the department within established budgetary guidelines. Train, supervise, and direct kitchen team members during assigned shifts. Maintain working knowledge of OSHA, CDPH, and local/state regulatory requirements and ensure full compliance. Fill in for the Director of Signature Dining and Dining Room Manager as needed. Support dining room service operations when required. Culinary & Food Service Operations Assist with menu development, ensuring meals offer variety, appeal, and meet the nutritional needs of the senior population. Ensure food is prepared and presented attractively and consistently. Routinely assist with food preparation and cooking across multiple dining venues. Enforce proper food safety, sanitation, and safe food handling practices at all times. Maintain clean, organized, and sanitary kitchen and food storage areas. Assist with ordering, inventory management, and maintenance of food supplies, equipment, and small wares. Resident Experience & Community Engagement Communicate with residents, families, guests, and team members to address feedback and maintain high satisfaction. Participate in and support special events, parties, and marketing functions. Assist with resident activities and special functions as directed. Other Responsibilities Attend required meetings, trainings, and in-service sessions. Uphold Residents' Rights in accordance with state regulations and company policy. Support and comply with all company policies and service philosophy. Maintain reliable and predictable attendance. Perform other duties as assigned. Minimum Qualifications Certified culinary arts training preferred. Minimum of 3 years of food service experience with progressively increasing responsibility. At least 1 year of supervisory experience preferred. Experience in both restaurant and senior living environments preferred. Experience working in multiple dining venue settings preferred. Strong understanding of dining room and kitchen operations. Demonstrated ability to develop and execute menus that meet senior nutritional needs. Knowledge of cooking methods, ingredients, equipment, and procedures. Strong commitment to customer service and hospitality. Ability to read, write, comprehend, and speak English effectively. Basic computer proficiency. Detail-oriented with strong organizational skills. Ability to meet all health, safety, and food handling regulations. Ability to perform essential job functions with or without reasonable accommodation. Required Certifications Current Food Handler's Certification Current CPR and First Aid Certification Annual Continuing Education Credits as required Pre-Employment Requirements Successful completion of pre-employment screening, including physical exam, drug test, TB test, and criminal background check. Working Conditions Full-time position with flexible scheduling, including breakfast, lunch, dinner, weekend, and holiday rotations. Join Quail Park on Cypress and be part of a team dedicated to excellence, hospitality, and enriching the lives of our residents every day.

We are looking for a hands-on Head Chef to become a valued member at the Scenic Hotel Bay of Islands! Great opportunity to lead our kitchen team! 29th December, 2025 Hotel: Scenic Hotel Bay of Islands Employment Type: Full-Time, Permanent position. Hours of Work: Guaranteed 40 hours per week, on a rotating roster, including weekends. This position presents an ideal opportunity for a hands-on Head Chef eager to elevate their culinary career to the next level. With responsibilities including leadership, menu development, managing a small kitchen team, and culinary innovation. Key Tasks & Responsibilities: * Taking a hands-on approach to running the kitchen, including determining work requirements and allocation of duties. * Plan and direct food preparation and culinary activities involved for the service the hotel's outlets. * Control food ordering and labour cost requirements. * Preparation and maintenance of Kitchen department rosters and attendance records. * Reacting to the developing market trends and incorporate innovative dishes to the menu. * Undertake supervision duties ensuring that all kitchen employees maintain high standards of service. * Assist in all staff selection and training within the Hotel kitchen and ensures that all records required by the Hotel are maintained. Preferred Skills & Experience: * A minimum of 5 years experience in a commercial kitchen environment, with 2-3 years experience in a senior kitchen role. * A NZ Certificate (Level 4, or higher qualification) in Cookery. * A current Food Handling Certificate * A current First Aid certificate * Strong leadership and communication skills, with the ability to motivate and inspire a team. * A commitment to maintaining high standards of food quality, safety, and hygiene. Why Choose Scenic Hotel Group? We're New Zealand's biggest locally owned hotel group, with 18 properties all over the country. We Do IT: Now, Right, Together, and Sustainably Now: We act fast "Now" for exceptional guest experiences Right: We get it "Right" from the start, with ongoing training to elevate our service quality. Together: We grow "Together" in a team that boosts guest experiences. Sustainably: We're fully committed to "Sustainability" driving a positive impact for our planet. Kickstart your new chapter! If this sounds perfect and we've got what you need, hit apply now! For more opportunities within our group, visit: *******************************************

Apply today to join our management team! As our Executive Sous Chef, you are a protector of the realm. You are passionate about the craft with a deep respect for the ingredients and master of technique. The Punch Bowl Social menu features crave-worthy, made-from-scratch American diner-inspired dishes. We have a deep appreciation for each ingredient and stay grounded in the familiar - while simultaneously pushing ourselves to stay ahead of the curves and trend, but in our own unique way. What's in it for you: Benefit Package Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range $60,000-$70,000 per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Assist Chef in counting and entering of inventory by guidelines to produce a proper food cost Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment, and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points Requirements What we're looking for: 2+ years experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, HotSchedules and Toast Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds Follow us @punchbowlsocial or check us out at punchbowlsocial.com This posting is expected to close by 2/15/2026 We focus on an inclusive culture and celebrate everyone for who they are. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description $60,000-$70,000 per year

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

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.

Overview: This position is responsible for the overall budget and leadership of the culinary staff for the multiple venues providing the strategy, direction and oversight of all back-of-the-house operations, menu development and foods served in all restaurants, banquets, room service, lounges, The Estate at Kingsmill, offsite locations and employee cafeteria. Responsibilities: Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas. Coordinate all training activities for kitchen, bakery and other production and service employees including the identification and analysis of training needs and the design and implementation of programs to address those deficiencies. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications of product, recipe tasting and menu development. Oversees purchasing and storage of food products for the property Ensures the cleanliness and quality of all kitchen areas follow health and safety regulations governing food service Responds to inquiries and is the point of contact for the Health Department Interviews, selects, trains, coaches, evaluates and promotes all back-of-the-house Food and Beverage employees Oversees scheduling, labor cost and food cost for direct reports Oversees apprenticeship and externship programs Provides management with Food and Beverage reports Addresses employee relations issues utilizing Human Resources as necessary Works with Event Management, front-of-the-house managers and other departments to ensure outstanding guest service Oversees monthly inventory and high value inventory control minimizing food waste through rotating products Supports the Company's “healthy and sustainable foods” initiatives Stays current in the culinary field and trains chefs and other kitchen staff; assists direct reports in hiring, training and evaluation of all kitchen staff Prepares budget based on developing accurate daily forecast of meals to be served; keeps the GM and Accounting Manager updated regarding fluctuations from anticipated business levels Prepares and oversees the preparation of special meals for VIP guests; fills in as chef as needed Serves as the property Safety Coordinator for all Food and Beverage back-of-the-house employees Performs other duties as assigned Qualifications: Possess professional appearance as a property leader Ability to teach cooking to others Ability to develop department strategies and manage a complicated budgeting and forecasting process and manage day-to-day food expenses and labor to company standards Ability to design recipes and menus appropriate to different Food and Beverage outlets Ability to stand for 8-10 hours in a hot environment Ability to lift, push, pull and carry a minimum of 25 pounds Knowledge in Health Department requirements for maintaining thorough cleanliness and sanitation of work areas Extensive knowledge of a variety of different types of cuisine Must have excellent written and oral communication skills Associates degree in Culinary Arts or equivalent work experience in a professional kitchen VA Food Handler Card or be able to obtain within 30 days of hire 5+ years' experience as Executive Sous Chef or as an Executive Chef at a restaurant or small property Previous experience managing multiple kitchens as well as managing kitchen for large banquet operations Ability to work days, nights, weekends, 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)

Why us? Hilton Denver City Center is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! Job Overview To ensure proper service from the front line through quality control and ensuring proper sanitation levels. Responsibilities + Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. + Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. + Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. + Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. + Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. + Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. + Check pars for shift use, determine necessary preparation, freezer pull and line set up. + Note any out-of-stock items or possible shortages. + Assist in keeping buffet stocked. + Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. + Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. + Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. + Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. + Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. + Check pars for shift use, determine necessary preparation, freezer pull and line set up. + Note any out-of-stock items or possible shortages. + Assist in keeping buffet stocked. + Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. + Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. Qualifications Education/Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Knowledge/Skills + Requires an ability to work as a team member and an ability to communicate with kitchen staff. + Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time. + Periodic climbing required. + Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. + Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. + Continuous standing -during preparation, during service hours or during expediting, usually all day. + Must have moderate hearing to hear equipment timers and communicate with other staff. + Must have excellent vision to see that product is prepared appropriately. + Must have moderate comprehension and literacy to read use records and all special requests. + Lifting, pushing, pulling and carrying. Environment Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits Employee Referral Program - $500 to $1000 based on position! Free Monthly RTD EcoPass- Full time Only Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more! Discounted Hotel rates at all Hilton & Sage managed Hotels & Restaurants Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees) Paid time off for Vacation, Sick days and Holidays (FT Employees) A fun work environment that encourages individuality, recognition, growth & development Salary USD $22.00 - USD $22.00 /Hr. ID: _2026-30093_ Position Type: _Regular Full-Time_ Property : _Hilton Denver City Center_ Outlet: _Hotel_ Category: _Culinary_ Min: _USD $22.00/Hr._ Max: _USD $22.00/Hr._ _Address_ : _1701 California St_ _City_ : _Denver_ _State_ : _Colorado_ EOE Protected Veterans/Disability