Kitchen Supervisor jobs at Sage Hospitality Group - 149 jobs

Why us? is filled. The Marriott Denver Tech Center Hotel, a part of Sage Hospitality Group, is looking for individuals to join their team and uphold Marriott's promise of "Wonderful Hospitality. Always." As a host, you'd be essential in delivering thoughtful, heartfelt, and forward-thinking service to both guests and fellow associates. Sage Hospitality emphasizes a dynamic and progressive culture focused on customer service and enriching lives. The hotel itself boasts 605 guest rooms , over 49,000 square feet of meeting space , and a charming local Beer Garden . Its location in the Denver Tech Center offers convenient access to the light rail for downtown Denver and nearby attractions like Greenwood Village, Comedy Works, and the Landmark Theater. The Marriott Denver Tech Center values uniqueness and authenticity , fostering a community built on integrity, respect, innovation, and togetherness . If you're passionate about hospitality and want to be part of a team that embraces individuality, consider applying! Job Overview Manage 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. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities + Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. + Manage 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; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. + Schedule and manage 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. + Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. + 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. 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: All of these functions are essential primarily because of the heavy production associated with Banquets. 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 be able to hear equipment timers and communicate with other staff. + Must be able to see that product is prepared appropriately. + Must have moderate comprehension and literacy to read use records and all special requests. + Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget. Environment Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits Marriott and Sage Hotels and Restaurant Discounts Worldwide Free On-Site Parking One free hot meal per shift Free RTD EcoPass Competitive Benefits Package Health savings and flexible spending accounts Basic Life and AD&D insurance Company-paid short-term disability Paid time off for vacation, sick time, and holidays Eligible to participate in the Company's 401(k) program with employer matching Employee assistance program Tuition Reimbursement Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. Salary USD $60,000.00 - USD $60,000.00 /Yr. ID: _2025-29990_ Position Type: _Regular Full-Time_ Property : _Marriott Tech Center_ Outlet: _Hotel_ Category: _Culinary_ Min: _USD $60,000.00/Yr._ Max: _USD $60,000.00/Yr._ Tipped Position: _No_ _Address_ : _4900 S Syracuse St_ _City_ : _Denver_ _State_ : _Colorado_ EOE Protected Veterans/Disability

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures. Manage Banquet event orders . Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching. Conducts monthly meetings, trainings and safety checks in the department, and documents accordingly Develop new menu concepts. Prepare, test, and cost out new menu items. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs. Review the upcoming days' menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Ensure that kitchen is prepared for the upcoming days' work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Assist in cooking and food preparation as required. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Attends and participates in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings, ETC. 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 Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional - up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The 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 resort 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 Leader. 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. Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. At least 2 year college (associate) degree preferred or One to two years of post-high school education preferred. EXPERIENCE: Three years or more of experience in a culinary /Management position LICENSES OR CERTIFICATES: None required 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. OTHER: N/A 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 with the management of the overall kitchen, as requested Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee's Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Independence Village of Traverse City The Kitchen Manager is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Kitchen Manager: Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Kitchen Manager: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. 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 #IVHOT

The Food Service/Kitchen Assistant position assists with food service for staff and campers and supports safety and cleanliness of the kitchen. The Food Service team works to manage all aspects of food preparation including cooking and serving food and dishwashing. Prior restaurant or food service experience is a plus but not required. Salary is $365 per week with on-site housing and meals provided Our staff is the Y's greatest asset. Our teams provide valuable skills, knowledge, and passion that is essential to the contribution and positive impact in our communities, which is why we offer Y employees numerous perks and benefits, including: Competitive salaries reflecting your skills and experience. Comprehensive health, dental, and vision insurance for eligible employees, plus wellness programs, mental health resources, and a family gym membership. Generous PTO and paid holidays, with flexible work hours for work-life balance. 403(b) plan with company contributions for eligible employees after 2 years of service. Continuous learning opportunities through workshops and training programs. Supportive work environment valuing diversity, equity, and inclusion. Discounts on programs, employee assistance programs, and company-sponsored events. Responsibilities: Preparing food for cooking and/or presentation Assisting cooks in serving food Utilize a variety of cooking techniques: baking, sautéing, grilling, steaming, frying etc. Use a variety of kitchen equipment (i.e. slicer, ovens, griddles, mixers, knives, etc.) Dishwashing Stocking and rotating inventory Following and maintain health department standards for food service Maintaining temperature logs on all refrigerators/freezers Maintaining cleanliness and sanitation of kitchen Pitching in wherever needed to support a great experience for our campers and staff Other duties as assigned Requirements: Must be 18 years or older and have a have high school diploma Food Service or Cooking experience is a great plus, but NOT required Must have ability to follow oral & written instructions Willingness to be trained in operating kitchen equipment and follow food service sanitation practices Be able to have and maintain positive relationships with all customers from point of contact Must be able to stand on feet for extended period of time; walk stairs; lift up to 50lbs. Child Abuse Prevention - Support the YMCA's commitment to child abuse prevention by: Report any items that may provide a health or safety hazard to staff, members or guests to your supervisor. Follow all policies and procedures related to keeping children safe in our facilities and programs, including those related to the monitoring and supervision of children. Report any suspicious behavior and violation of policy and procedures to your supervisor. Complete all child abuse prevention training as required.

Crestwood Village 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

Assists team members with daily preparation and production of menu items as specified by the Chef. Maintains sanitation of work area and equipment. EDUCATION, EXPERIENCE, CERTIFICATION AND LICENSURE REQUIREMENTS * High School diploma or equivalent preferred. * No licensure required. Job Duties * Maintains clean and organized food preparation and service areas in accordance with sanitary regulations and established guidelines ("side work"). This includes: * The restocking of all dishes, glassware, silverware, pots/pans, trays, and other utensils used in the food service program. * Cleaning and sanitizing work areas daily including seating areas, counters, and other areas. * Washing and cleaning all cookware and utensils. * Clearing courses, bussing, and resetting tables. * Scrubbing, mopping, or vacuuming service area floors including kitchen, dining room, wait stations, and other assigned areas. * Empty all trash receptacles and disposal in designated area. * Maintains kitchen equipment to meet food safety and health department requirements. Reports malfunctioning equipment. Maintains a safe work environment. * Responsible for the operation of an automatic dishwashing machine and use of a three-compartment pot sink according to proper procedures. * Performs routine maintenance of dish room equipment to include sanitation and deliming of the dish machine. * Refers to Safety Data Sheets for safety precautions or need for personal protective equipment. * Secures kitchen equipment and small wares when leaving kitchen. * Follows policies and procedures for incident and accident prevention. * Performs duties in accordance with federal, state, and local regulations to ensure quality foodservice, proper food storage and nutritional services for each resident. * Provides proper utensils to facilitate plating and presents food in an attractive and palatable way. * May ensure that the proper diets are served to each resident including therapeutic diets. * May report percent of food consumed to clinical team. * May serve meals in proper dining fashion. Ensures resident satisfaction with all food served. * Complies with established sanitation standards, personal hygiene, and health standards. * Follows proper food preparation and handling techniques. * Wraps, labels, dates, and properly stores all food ingredients according to safe food handling techniques and practices. * Check foods and meats in storage. * Ensures that food items are maintained and served at proper temperatures. * May train other team members in food service skills, regulatory requirements, and best practice standards. * Assist with stocking of food and supplies. * May prepare and cook basic food items using proper equipment and established food preparation techniques following standard recipes. * Readies food on time for service. * Sets up serving areas in accordance with posted menus and procedures. * Ensures that food items are maintained and served at proper room temperatures and maintains accurate records of foods served. * Assists in maintaining records of resident menus selections, nourishments, production sheets and temperature logs. * May ensure that proper nourishment and supplies are kept in stock. * All other duties as assigned. Knowledge, Skills, and Abilities * Basic knowledge of general kitchen and ingredient offerings to perform entry-level duties in preparation and presentation of menu at the community. * Knowledge of food production preparation techniques, including sanitation and storage. * Knowledge of Health Department regulations related to food storage, preparation, and service in a licensed commercial kitchen. * Ability to use and maintain kitchen equipment. * Ability to read, write, and follow written and oral instructions. SUPERVISION and Decision Making EXERCISED * Work is directly supervised - receives instruction, guidance, and direction from others. * Decision making is based on internal and standardized policies, guidelines, and procedures. * Independent decisions are made based on standard policies and practices. Must obtain approval from immediate supervisor for non-routine decisions. * Basic problem solving using standard practices and procedures. Problems are solved in consultation with or without guidance from a more experienced cook. * Prioritizes and executes tasks as assigned accurately and efficiently. PHYSICAL REQUIREMENTS AND WORKING CONDITIONS * Ability to lift 50lbs. * Extensive walking, bending, stooping, standing, pulling, pushing, and carrying. * Ability to understand verbal and written instructions in English. * Ability to taste and smell. * Exposure to heat and cold. * Ability to work in a fast-paced environment with multiple tasks. * Exposure to the sites, sounds and smells typically found in a health services environment including people with dementia. INDK

Requirements Qualifications 3+ years kitchen management or comparable experience Strong operational, organizational, and leadership skills Experience with ordering, inventory, and cost controls Familiarity with health and safety regulations Ability to work nights, weekends, and holidays ServSafe or equivalent certification preferred 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 70K - 90k Yearly

AM Schedule 6:00AM - 2:15PM For over 37 years, Senior Resource Group-SRG has been an innovator in the development and operation of senior living communities across the USA. Our experience and passion has helped us win many awards for innovative community design, excellent service and exceptional care. Job Description Wash dishes and assist the kitchen staff in food prep. Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life. Essential Duties: Clean dishes per procedures. Assist in keeping dining room wait station areas and equipment clean and orderly. Set up buffet. Maintain clean, ample supplies of dishes, flatware, glasses, cups, and folded napkins. Assist in food prep. Qualifications We will train! Additional Information All your information will be kept confidential according to EEO guidelines. Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

Job DescriptionSous Chef 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. Powered by JazzHR W2y3wNoCrU

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.

Job Description Kitchen Manager Independence Village of Traverse City The Kitchen Manager is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Kitchen Manager: Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Kitchen Manager: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. 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 #IVHOT

What You'll Do: Tasked with assisting the Food & Beverage manager in their functions and the team. The Food & Drink Supervisor is no small potatoes. With your knowledge, expertise, and leadership skills you'll maximize the quality of our food & beverage and enhance our guests stay and experience. You'll also work side by side with members of the food and drink team supporting them daily. Still your cup of tea? Here are just a few of the tasks you'll be completing on a daily basis: * Train, and schedule F & D employees. * Collaborate with the F & D manager in the creation of new menus. * Assist the Food & Drink Manager to evaluate the performance and encourage the improvement of the associates in the food and beverage department. * Assist the Food & Drink manager to clearly describe, assign and delegate for the operation of the various food & beverage sub-departments. * Must be flexible and willing to assist in either the back of the house on the line or other duties, or the front of the house behind the bar or serving our guests. * Assist the Food & Drink manager with duties as assigned. Where You've Been: You have a high school diploma at minimum, although an additional certificate in hospitality or a similar field is a plus. You have previous supervisory experience in hospitality and an additional experience in the Food & Beverage industry on the line or behind a bar. Most importantly, you're someone who has excellent problem-solving skills, leadership skills, and is able to perform under pressure. When You're Here: Be prepared to accommodate varying schedules including nights, weekends and holidays. But wait, there's a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.

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

With limited supervision, your role is to support the back-of-house team members and food and beverage director, within a specific restaurant, through maintenance of restaurant kitchen standards, and strive to achieve overall quality and consistency on a daily basis. This role should be a leader with a coaching attitude in helping the restaurant management team and team members run efficient back-of-house operations. POSITION DETAILS Maintain high employment quality standards consistent with Valley Hospitality policies Assist in set ups for the opening crew in the kitchen Check schedule for in-coming team members Adhere and coach security procedures Check out the close from night before Review inventory on a daily basis Prepare to receive orders Keep track of self-life adherence Check temps on freezer, dish machine and refrigeration units before prepping Knowledge of the flavor profile and specifications of menu items Follow recipe cards with no compromise Review the daily sanitation checklist and conduct the checks Conduct daily health inspections Adhere to sanitation, temperature and food safety standards Conduct daily health inspections Work the flow of the tickets to ensure good cook times MINIMUM REQUIREMENTS Must be able and willing to work a flexible schedule Legal authorization to work in the United States Minimum 18 years of age PREFERRED REQUIREMENTS Previous experience in restaurant industry Previously held positions of leadership Trained and proficiency in all areas of the back-of-house functions Restaurant kitchen experience

With limited supervision, your role is to support the back-of-house team members and food and beverage director, within a specific restaurant, through maintenance of restaurant kitchen standards, and strive to achieve overall quality and consistency on a daily basis. This role should be a leader with a coaching attitude in helping the restaurant management team and team members run efficient back-of-house operations. POSITION DETAILS Maintain high employment quality standards consistent with Valley Hospitality policies Assist in set ups for the opening crew in the kitchen Check schedule for in-coming team members Adhere and coach security procedures Check out the close from night before Review inventory on a daily basis Prepare to receive orders Keep track of self-life adherence Check temps on freezer, dish machine and refrigeration units before prepping Knowledge of the flavor profile and specifications of menu items Follow recipe cards with no compromise Review the daily sanitation checklist and conduct the checks Conduct daily health inspections Adhere to sanitation, temperature and food safety standards Conduct daily health inspections Work the flow of the tickets to ensure good cook times MINIMUM REQUIREMENTS Must be able and willing to work a flexible schedule Legal authorization to work in the United States Minimum 18 years of age PREFERRED REQUIREMENTS Previous experience in restaurant industry Previously held positions of leadership Trained and proficiency in all areas of the back-of-house functions Restaurant kitchen experience

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

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

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

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