Sous chef jobs in Baton Rouge, LA - 41 jobs

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Ship Experiene REQUIRED + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324267BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

About Bally's Corporation Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. Qualifications: A high school diploma or GED equivalent is preferred. Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills. Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company. Gaming industry experience is preferred What's in it for you: Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages Paid Time Off Target Compensation Range: $56,900- $58,607 annual salary Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities, and activities may change at any time with or without notice.

Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: * Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. * Participates and conducts regular departmental and company meetings. * Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. * Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. * Orders, inventories, and establishes pars to meet the businesses ever changing demands * Recruits, manages, schedules, hires, trains, and develops the restaurants team members. * Ensure direct reports receive constructive coaching sessions either formal or informal as needed. * Create and update departmental policies and procedures to ensure effectiveness and relevance. * Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. * Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. * Ability to work on future goals while never letting the daily needs of the business faulter. * Accurately track team members attendance, behaviors, and performance. * Available and present at times of peak business and available to work all shifts. * Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. * Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. * Other duties as assigned. Qualifications: * A high school diploma or GED equivalent is preferred. * Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills. * Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company. * Gaming industry experience is preferred What's in it for you: * Top industry pay * Tuition Reimbursement * 401k with company match * Comprehensive health packages * Paid Time Off Target Compensation Range: * $56,900- $58,607 annual salary Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Job DescriptionJoin OPHG, a leading local and independent hospitality group in New Orleans, known for owning, operating, and innovating diverse restaurant concepts. We foster a top-notch employee culture focused on your success. Our proven systems and accountable approach ensure tangible results. We're seeking passionate individuals to be a part of our team and contribute to our unique guest experiences and thriving business models. Your success is our successwe invite you to be a part of it. We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handlers certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handlers certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy Complete our short application today!

←Back to all jobs at Court To Table Sous Chef Be Part of Baton Rouge's Most Exciting New Concept 📍 Court to Table | Baton Rouge, LA | Full-Time We've launched a first-of-its-kind destination in Baton Rouge - a vibrant restaurant paired with a state-of-the-art pickleball facility. Think: fresh, chef-driven food, craft cocktails, and an energetic atmosphere where social dining and active living meet. We're looking for a Sous Chef who's passionate about food, thrives in fast-paced environments, and wants to help contribute to a culinary program that's both approachable and unforgettable. As third-in-command in the kitchen, the Sous Chef supports the Lead Sous Chef and Executive Chef in all aspects of kitchen operations, including menu planning, inventory management, team leadership, and food preparation. Key Responsibilities Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen Assist in developing a menu that's seasonal, crowd-pleasing, and athlete-friendly Lead back-of-house operations during service - managing line cooks, prep, and plating Ensure food consistency, portion control, and quality standards are met daily Help manage ordering, inventory, and food cost targets Maintain cleanliness, safety, and health standards at all times Set the tone for a collaborative, high-energy kitchen culture Qualifications 2+ years of experience as a Sous Chef or in a similar role Culinary degree or equivalent professional training preferred Bi-lingual English/Spanish a plus Strong leadership, organizational, and communication skills In-depth knowledge of kitchen operations, food safety, and culinary techniques Ability to work flexible hours, including nights, weekends, and holidays Passion for excellence and a commitment to high standards Benefits Competitive salary Health, dental, and vision insurance 401K matching plan Opportunities for career advancement and professional development Dynamic and supportive work environment Please visit our careers page to see more job opportunities.

The Sous Chef is responsible for assisting the Executive Chef in the overall management and operations of the kitchen and dining services of our senior living community. This is a full-time, hourly healthcare/medical position in which the Sous Chef will work closely with the Executive Chef to ensure quality meals are prepared and served to our residents. This is an individual contributor role, and the Sous Chef will play an integral part in creating a positive and fulfilling dining experience for our residents. Benefits for all employees include: Double time on major holidays free employee meals up to 1000K employee referral bonus with no limit on how many you can refer instant access to your pay in between paychecks Benefits for full-time employees include: Medical, dental and vision up to 3 weeks PTO in first year Employer paid life insurance Employee assistance program LT & ST disability insurance Critical Illness insurance Accident insurance Responsibilities: - Assist in the preparation and execution of daily meals, ensuring that all dishes are prepared and presented according to standardized recipes and presentation guidelines - Supervise and train kitchen staff in proper food preparation, handling, and sanitation procedures - Monitor food quality and presentation, making adjustments as needed to meet or exceed resident expectations - Assist in the ordering and inventory of food and supplies to meet resident needs and budgetary guidelines - Collaborate with the Executive Chef to create weekly and monthly menus that meet resident dietary preferences and restrictions - Maintain a clean, safe, and organized kitchen and storage areas, following all health and safety regulations - Adhere to all food and labor cost control measures, minimizing waste and maximizing efficiency - Foster a positive working environment for kitchen staff, promoting teamwork and a strong work ethic Requirements: - High School diploma or equivalent, culinary degree preferred - Minimum of 2 years experience in a professional kitchen, preferably in a senior living or healthcare setting - Strong knowledge of food preparation, presentation, and sanitation procedures - Understanding of special dietary needs for seniors and ability to adapt dishes accordingly - Ability to supervise and train kitchen staff effectively - Excellent time management and organizational skills - Proficient in Microsoft Office and kitchen computer systems - Must be able to lift up to 50 pounds and stand for extended periods of time EEOC Statement: We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages Paid Time Off Sous Chef The Sous Chef supervises and coordinates activities of cooks and other culinary workers and manage the kitchen in the absence of the Executive Chef. In addition to providing outstanding guest service to internal and external guests. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Ensure consistent high-quality service to all our team members and guests. Build guest relations throughout every shift by talking with guests, making them feel welcome and comfortable, and inviting them back. Establish menu forecasts based on expected guest counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Assist Executive Chef with development of menu items and recipes for food outlets and special events. Monitor staffing levels to ensure budgetary compliance. Manage escalated guest service issues appropriately and discreetly. Have knowledge of guest alcohol limitations and company policy and procedure regarding limitations. Communicates pertinent information to senior staff, surveillance, or other necessary team members that is important to the operation of the casino. Must be able to meet the attendance guidelines of the job and adhere to departmental and company policies. Ensure satisfaction to guests. Follow lawful directions from supervisors. Uphold the company's non-disclosure and confidentiality policies and agreements. Interact well with others and be a positive influence on team member morale. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change QUALIFICATIONS A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high-volume kitchen is preferred. Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills. Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company. Gaming industry experience is preferred. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

Job Description We are hiring immediately for full-time SOUS CHEF positions. Address: Louisiana State University - South Stadium Dr Administrative Support Building, Baton Rouge, LA 70803. Note: online applications accepted only. Schedule: Shifts may vary according to business needs. More details are available upon interview. Requirement: Prior cooking and culinary experience preferred. Pay Range: $16.00 per hour to $19.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1491467. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Personal Time Off CHEF DE CUISINE The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. QUALIFICATIONS 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

Executive Chef at City Group Hospitality Are you a highly skilled and motivated Executive Chef looking for an immediate opportunity to lead and manage a dynamic kitchen team? Do you thrive in a fast-paced environment where creativity and culinary excellence are valued? We are seeking an Executive Chef to direct and manage our kitchen, emphasizing inclusivity, high food standards, and personal growth. As an Executive Chef, you will have the chance to enhance your culinary skills, drive innovation, and contribute to a positive work culture. Requirements: A passion for food and cooking Culture creator with strong leadership skills Open availability for late nights and long shifts Positive attitude and goal-oriented mindset Proficient in ordering process and kitchen operations Ability to work efficiently in a fast-paced environment Strong focus on cleanliness and hygiene Willingness to cross-train and collaborate with team members Responsibilities: Oversee daily kitchen operations Develop growth strategies Train kitchen staff Create and manage budgets Enhance revenue and drive sales Conduct performance evaluations Analyze financial data Identify growth opportunities Generate reports and presentations Location: City Group Hospitality Work schedule 8 hour shift 10 hour shift 12 hour shift Holidays On call Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance

Develop, implement and manage emergency programs, programs for the operations & maintenance of all equipment and physical structures and landscaping in compliance with corporate/ franchise standards, local, state & national codes and regulations to protect the assets, guests and employees, to ensure optimum operations, minimize expenses and maximize guest satisfaction. CANDIDATE PROFILE Experience • Minimum of 5 years engineering experience with 3 years management experience preferred • High School Diploma or equivalent required, Associates Degree or higher degree preferred. • Vocational schooling, military training, certification and/or experience in building related trades required in 1 or more of the following areas: HVAC, Electrical, Plumbing, and Carpentry. JOB ESSENTIALS Item Example People Foster a work environment where all team members have an opportunity to realize their full potential; Shows genuine concern for the individual employee. Treats employees with tact, cooperation, helpfulness and empathy; Consistently works to improve the performance of subordinates and to prepare them for future growth. Training All team members will receive extensive training and go through testing prior to being placed into a role. All team members must complete the required brand training as per brand requirements. Completed training should be documented and on file. PM Program Solid documented PM program put in place for the entire hotel, including but not limited to PM equipment, guest rooms, kitchen, exterior, banquets, lobby and public space. Communication / Follow Up In any hotel, communication is key. Team members must own any issues and a solid plan in place for following up on guest requests as well as in house requests. Ensure timeliness to meetings. Guest Scores / Experience All scores pertaining to overall hotel appearance and condition should be at or above the brand average. In the event the hotel is running above the brand average, the scores should be at or higher than the previous years scores. All responses will be followed up on within brand guidelines. (Guest assistance, SALT etc). Maintain TripleAAA 4 Diamond rating. Familiar with criteria. QA Must ensure passing of brand QA. Ensure each team member is trained and SALT score is at or above brand expectations for all items pertaining to the front desk / transportation, etc. Safety Ensure you and the teams are certified in all applicable state and required safety certifications (CPR, etc). In addition, ensure everyone is trained on Emergency procedures, where to find the emergency manual, where to find various shut off valves, fire panel, etc. Ensure regular safety checks of the shuttle. Expense / Labor Controls / Overtime Stay within forecasted numbers in regards to departmental and labor expense. Expenses should be flexed based upon demand. Overtime must be controlled. Utilize labor reports. Service Agreements/Contracts All service agreements to be reviewed annually to ensure the best price and contractors are selected to perform. Cleanliness Engineering work area cleanliness is maintained at all times. Other • Computer literacy a must. • Able to effectively deal with internal and external customers, some of whom will require high level of patience, tact and diplomacy to defuse anger and collect accurate information and resolve conflicts. • Able to observe and detect signs of emergency situations. Able to remain calm and alert, during emergency situations and/or heavy hotel activity, serving as a role model for clerks and other associates. • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues and labor relations, including, but not limited to the following statues and their comparable state and local laws. • Able to establish and maintain effective working relationships with associates and customers. • Operate department pursuant to OSHA requirements and guidelines. • Act as Manager on Duty per schedule as needed. • Able to make sound business decisions and take action quickly based on previous experience and good judgment. • Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. • Implement company and franchise programs. • Monitor and maintain the engineering systems and equipment to ensure their optimum performance. • Maintain the building exterior and ""curb appeal"" (e.g., snow removal, lawn care, painting, gardening). • Exposure to extreme temperatures. • Must be able to receive instructions and communicate progress of work assignments. • Track guest satisfaction surveys and maximize usage of the guest response tracking system. • Interview, hire, train, develop, resolve problems, provide open communication and recommend discipline and/or termination when appropriate of staff members. Ensure timely completion of performance appraisals. • Ensure all Engineering Quality Standards are complied with and are consistently applied. • Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction. • Resolve customer complaints; anticipate potential problems by reviewing and monitoring complaints, operational issues, business flow and associate performance to ensure high levels of customer satisfaction and quality. • Assist with preventative maintenance and complete report work orders such as replacing ceiling tiles, light bulbs, patching vinyl, etc., to maintain the hotel and keep the product quality standard. • Comply with attendance rules and be available to work on a regular basis. • Command of the English language both written and verbal. • Perform any other job related duties as assigned.

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Join OPHG, a leading local and independent hospitality group in New Orleans, known for owning, operating, and innovating diverse restaurant concepts. We foster a top-notch employee culture focused on your success. Our proven systems and accountable approach ensure tangible results. We're seeking passionate individuals to be a part of our team and contribute to our unique guest experiences and thriving business models. Your success is our success-we invite you to be a part of it. We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handler's certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy Complete our short application today! We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. OnePack Hospitality Group (OPHG) OPHG is a seasoned hospitality leader in the New Orleans area and beyond. OPHG owns, operates, manages, and develops multiple restaurant concepts. As a local independent restaurant owner, we pride ourselves on providing a best-in-class employee and team member culture that succeeds when you do. As an operator, proven, efficient systems and processes aligned with accountability yield results. As a manager of brands, consistent execution and delivery of the designed experience, coupled with proper management, produce longevity and a return on investment. As a restaurant and concept developer, it's fun blending a unique guest experience with an appropriate business model and execution standard to create magic. We look forward to your contribution. We appreciate the opportunity to participate in your success.

About Bally's Corporation Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. Qualifications: 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. What's in it for you: Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Paid Time Off Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities, and activities may change at any time with or without notice.

Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: * Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. * Participates and conducts regular departmental and company meetings. * Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. * Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. * Orders, inventories, and establishes pars to meet the businesses ever changing demands * Recruits, manages, schedules, hires, trains, and develops the restaurants team members. * Ensure direct reports receive constructive coaching sessions either formal or informal as needed. * Create and update departmental policies and procedures to ensure effectiveness and relevance. * Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. * Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. * Ability to work on future goals while never letting the daily needs of the business faulter. * Accurately track team members attendance, behaviors, and performance. * Available and present at times of peak business and available to work all shifts. * Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. * Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. * Other duties as assigned. Qualifications: * 5 years of similar food and beverage experience, preferred. * High School Diploma/GED, required * Must be able to work Weekends, Nights, and Holidays * Able to effectively communicate in English via verbal and written. What's in it for you: * Top industry pay * Tuition Reimbursement * 401k with company match * Comprehensive health packages, including a free option for Full-time Team Members * Paid Time Off Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Personal Time Off CHEF DE CUISINE The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. QUALIFICATIONS 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas. * Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality dishes that follow the established menu choices. * Adhere to all guest dietary requests. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.