Executive Chef jobs at Sage Hospitality Group - 142 jobs

Job Title: Food & Beverage Manager Reports to: General Manager / Director of Operations Department: Food & Beverage Salary: Salary + annual bonus We are seeking a highly motivated, experienced, and guest-focused Food & Beverage Manager to oversee all food and beverage operations at our property. This role is responsible for ensuring exceptional service, maintaining high standards of quality, and driving revenue and profitability through effective leadership and operational excellence. What you'll do - Direct and coordinate all F&B operations across outlets (restaurant, bar, banquets, in-room dining, etc.) Lead, train, and motivate staff to deliver exceptional guest experiences and uphold brand standards Develop and implement menus in collaboration with the Executive Chef to ensure variety, quality, and cost control Monitor inventory, ordering, and cost management to achieve budget goals Manage scheduling, labor, and staffing needs efficiently Ensure compliance with health, safety, and sanitation regulations Handle guest feedback and resolve complaints promptly and professionally Drive revenue through promotional activities, upselling, and special events Collaborate with Sales and Events teams to ensure flawless execution of banquets and catered functions Analyze financial reports and KPIs to identify areas for improvement and growth Who we're looking for - Proven experience (3+ years) in F&B leadership roles, preferably in a hotel or resort setting Strong leadership and team management skills Excellent interpersonal, communication, and problem-solving abilities In-depth knowledge of food and beverage trends, service standards, and cost controls Proficient in POS systems, inventory software, and Microsoft Office Ability to work flexible hours, including evenings, weekends, and holidays ServSafe or equivalent food safety certification preferred Physical Requirements - Ability to stand and walk for extended periods Lift up to 40 lbs as needed Comfortable working in fast-paced, high-pressure environments

Food & Beverage Director JOB #74477 Job Description: Food & Beverage Manager Our client operates a recreational facility that offers a variety of swimming, tennis and clubhouse activities. It is a private, member-owned golf and country club. They are looking to fill the position of a Food & Beverage Job Summary: The Food & Beverage Manager is responsible for leading and elevating the dining experience for Members and guests by overseeing all food and beverage operations at the Club. This position ensures that service standards reflect the highest level of hospitality and professionalism, maintaining an exceptional atmosphere in all dining areas, lounges, and banquet facilities. The Manager will drive operational excellence, member satisfaction, and financial performance while upholding the traditions and prestige of the Club. Essential Duties & Responsibilities: Service & Operations Management: Establish and enforce premier service standards, ensuring an elegant and seamless dining experience in all Club dining areas and events. Oversee all aspects of dining room preparation, including staffing levels, table settings, linens, glassware, and overall ambiance. Conduct regular walk-throughs of all food and beverage outlets to ensure a consistent, high-quality experience for Members and guests. Maintain a visible presence on the floor, engaging with Members to anticipate needs and enhance their experience. Staffing & Training: Hire, train, and develop service staff with a focus on professionalism, attention to detail, and superior hospitality. Ensure staff are in proper uniform and adhere to the Club's dress code and appearance standards. Conduct pre-shift, pre-meal, and pre-event meetings to maintain clear communication and alignment across all departments. Evaluate and mentor staff performance, providing feedback and corrective action when necessary. Member Relations & Service Excellence: Cultivate strong relationships with Members, ensuring personalized service and responsiveness to preferences. Address and resolve member concerns with discretion and professionalism, ensuring an exceptional experience. Implement service enhancements and training programs to exceed member expectations consistently. Financial & Inventory Management: Develop and monitor budgets, controlling costs while optimizing revenue opportunities through strategic menu planning, promotions, and special events. Conduct monthly beverage inventories and quarterly audits of china, glassware, and silverware. Implement strategic upselling initiatives and train staff in effective sales techniques to maximize profitability. Event Coordination & Collaboration: Work closely with the Executive Chef to design and maintain seasonal menus that reflect the Club's culinary excellence. Collaborate with event planning teams to execute seamless private events, banquets, and Club functions. Ensure proper staffing and coordination for all special events, ensuring a high-caliber guest experience. Compliance & Safety: Enforce all food safety, sanitation, and alcohol service policies, ensuring compliance with Club standards and local regulations. Train staff in responsible alcohol service, including legal drinking age verification and handling intoxicated guests appropriately. Serve as Manager on Duty (MOD) when necessary, ensuring the Club is secure and operations run smoothly. Qualifications & Skills: Proven leadership experience in a high-end hospitality, private club, or fine dining setting. Exceptional knowledge of food, wine, and beverage service standards. Strong financial acumen with experience in budgeting, cost control, and revenue generation. Outstanding interpersonal and communication skills, with a commitment to elite-level service. Ability to train, develop, and inspire a team to uphold the highest standards of excellence. Experience with point-of-sale (POS) systems and club management software is a plus. This position requires a hands-on leader who thrives in a luxury service environment, ensuring that every dining experience reflects the exclusivity and prestige of the Club. Location: Fresno, CA. Benefits Medical Dental Life Insurance Profit-Sharing 401K *Waiting period may apply. Only full-time employees eligible Experience: 5 years+ minimum Work Hours: Wednesday - Saturday + Sunday (as needed) - Various Hours Compensation: $68,000 - $75,000 base salary (DOE) + bonus potential EEO: This company is an Employment Equity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex or national origin. Qualified minorities, women and veterans are encouraged to apply. California applicants: to see how we protect your data, visit our website at *********************************************************

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.

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.

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.

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?

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

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.

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

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

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

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

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: *******************************************

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 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

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)

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)

**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** Supervise the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs. **Responsibilities** + Supervise the daily production, preparation and presentation of all food for the kitchen to ensure a quality, consistent product is produced which conforms to all franchise standards. + Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate. + Schedule and supervise the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. + Assist in monitoring and control all labor and food costs. + Promote the Accident Prevention Program to minimize liabilities and related expenses. **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 advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. + Requires oral and written communication skills. + Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. + Requires excellent vision for safety reasons. + Requires moderate speech communications to communicate with other employees. + Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget. **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: Items include food, small equipment -75% of the time. + 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. **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 $25.50 - USD $25.50 /Hr. **ID:** _2026-30092_ **Position Type:** _Regular Full-Time_ **Property** **:** _Hilton Denver City Center_ **Outlet:** _Hotel_ **Category:** _Culinary_ **Min:** _USD $25.50/Hr._ **Max:** _USD $25.50/Hr._ **_Address_** **:** _1701 California St_ **_City_** **:** _Denver_ **_State_** **:** _Colorado_ EOE Protected Veterans/Disability