Sous chef jobs in Billings, MT - 120 jobs

LOVE YOUR WORK. JOIN OUR TEAM. A community, not a facility. As thought leaders in the industry, we take a positive, holistic approach to senior care and encourage independence, as people are happiest when they can make their own choices. We provide opportunities for physical activity, social engagement, intellectual stimulation, spiritual involvement, and fun. We treat our residents and our team members like family. This opportunity will allow you to positively impact the quality of life for over 700 seniors and their families. EXECUTIVE CHEF Are you passionate about food? Do you nurture those you care for through your cooking? Do you believe creating food is both a science and an art? If so, maybe this is an opportunity for you. We are looking for the right person to oversee and implement the culinary program for our residents. We specialize in assisted living and memory care. Highgate Senior Living's mission is to devote ourselves to help each resident live a life of purpose and each of us plays a crucial role in doing so. We operate communities in the western US and are seeking the right Executive Chef to join our team. Come help us create an environment that promotes a sense of well-being and the feeling of true community in a gracious, homelike setting. This position is fulltime and is responsible to provide a culinary experience for our residents that engages all five senses in the most pleasant ways to nourish both the body and the soul. The successful candidate will be motivated by service, an organized and detail-oriented individual with a positive and self-motivated attitude. You must have good communication skills and be willing to work hard. This can be a great opportunity for those chefs that have a passion for food creation and are looking for a new industry with an exciting career path. If you are tired of long nights, spending all weekend at work, and a high stress work environment, this may be just the change you need to keep that passion ignited. Our industry needs heart driven, committed professionals that enjoy working in service to others while sharpening their skills and knowledge necessary for a long term, deeply satisfying profession. We support internal promotions for our team members. We also evaluate a person's unique skill sets and recognize different levels of professional experience when considering candidates for the role. SKILLS NEEDED: Confidence to engage with seniors, individually and in groups, with different physical and cognitive ability levels Exceptional culinary skills that demonstrate innovation, creativity, and thoughtfulness Advanced safety awareness in work habits and the ability to promote a safe work environment in the kitchen Proficient in table service etiquette Menu creation skills that incorporate both proper nutrition and good diversity combined with creative flair Awareness of food safety, infection control, and cleanliness standards Expert skills with varied cooking techniques and the desire to teach and train others these skills Calm demeanor in times of pressure and the ability manage the environment during stressful situations Business acumen to manage culinary labor, purchasing and procurement, and equipment maintenance Team player with ability to develop strong working relationships along with customer service focus Ability to adapt/respond quickly to the needs and preferences of our residents An understanding or the willingness to gain an understanding of the various forms of dementia and how to help residents with dementia still live with purpose Leadership capability to build, motivate and manage teams of people RELATABLE EXPERIENCE: Experiences where you have overseen the production and delivery of a culinary program Past culinary roles where you have been asked to deliver highest quality service Culinary opportunities you had that include serving seniors or other vulnerable populations Previous culinary service-based leadership positions in healthcare, hospitality, or hotels Prior volunteer work or other work with vulnerable groups of people Internships and special programs or assignments that have honed your culinary skill set Leadership roles in the culinary profession QUALIFICATIONS: 1- At least 21 years of age 2- A combination of education and experience that supports Executive Chef status 3- Current negative TB test 4- Knowledgeable in, or can quickly learn, various regulatory standards for the kitchen 5- Willingness to learn how to work in a healthcare/assisted living environment 6- ServeSafe certified or able to obtain within 60 days of hire 7- Ability to pass criminal record/background check 8- Good time management skills 9- Must be able to work well independently with little oversight As an organization we offer our team members a good benefits package, the ability to be heard, have their opinions count and the opportunity to innovate. Our compensation package will be flexible for this role based on the credentialing, tenure and skill sets each candidate brings for consideration. The starting hourly wage range for this position is $28.00 to $35.00 per hour. A passion for your work and a commitment to serving others are essential job qualifications. This is an opportunity to work in a booming industry that is constantly evolving and is making a positive impact for seniors every day. We are a healthcare company and being vaccinated against COVID-19 is preferred. If you want to learn more about this opportunity, please reach out to connect with us.

This application is for future salaried positions with They Okay, Cool Group. Our concepts include COPPER Whiskey Bar & Grill, Brigade, Tips Up!, Main Street Market, Happy Box, El Camino, and Kitty Warren, with locations in Bozeman and Big Sky! Chefs and Managers at Okay, Cool restaurants wear a lot of hats, but the most important one says ‘LEADER.' We believe in servant leadership that empowers and supports our team members as we seek to provide the absolute best service and experience to our employees and our guests. Our managers place orders, write schedules, review budgets, and lead meetings that set our businesses and team members up for success every day, every table, every plate. Okay, Cool is continuing to develop our leadership and education programs through conversation and strategy to help foster our growth and future opportunities for our team members. Managers have the opportunity to learn from seasoned and experienced industry professionals as they advance their career and set new goals for their own paths and GET GREAT DONE! Responsibilities Run It Like You Own It Attitude.' Punctual and able to work evenings, weekends, and some holidays as asked. Willingness to participate as part of a team with enthusiasm and respect. Love and appreciation for ingredients, cuisines, preparation techniques, and various beers, wines, and spirits. Excellent customer service skills, able to assess customer needs and recommend educated recommendations. Manage direct reporting to the Operations Team related to financial, business, and administration matters. Coordinate with the Operations Team in planning projects, sticking to budgets, expense control, and schedules. Ordering and Vendor Management. Assist to develop new productions and/or promotions to stimulate sales. Provide both tools and insights for efficiency and improvement of service. Clear understanding and adherence to safety and sanitization guidelines and procedures. Detail-oriented, organized, communicative, and always punctual for scheduled shifts. Qualifications Minimum of 3+ years Restaurant experience and 1+ years Management experience in a professional setting preferred. Physically able to work standing for long periods of time (6+ hours). Physically able to lift up to 50 lbs. Compensation: $60,000.00 - $85,000.00 per year 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. The Okay Cool Group Okay, Cool is Montana's most burgeoning and unique hospitality group including the following concepts: Copper Whiskey Bar & Grill, Main Street Market, Brigade, Happy Box, Tips Up!, El Camino , and Kitty Warren . We are actively seeking talented individuals who are inspired to join a start-up team of industry leaders. Our valued players have a common set of core values and understand that working together helps us to be our most happy, balanced, and successful selves. Our team believes in ongoing growth and development, manifesting new strengths, and purposefully learning from our mistakes as we strive to get better every day. We take pride in our stylized culture of excellent food, delightful beverages, gracious service, and welcoming hospitality. We actively reward achievement, performance, leading with our values, and commitment within our teams and concepts. ********************************* Brigade Located on the second floor of the recently constructed Osborne building in beautiful Downtown Bozeman, Brigade is the newest crown jewel of dining experiences in Montana. Focused in local and quality sourcing, Brigade's menu is recognized for its Thoughtful Ingredients, Creative Cocktails, and Elevated Experiences. Featuring Bozeman's favorite Happy Hour, Brigade's team members take pride in creating memories for our guests through our passion for service and the culinary arts. Join our Brigade Team if an open kitchen, extensive wine list, and modern American cuisine is your kind of fun! *********************** COPPER COPPER is Montana's original Whiskey Bar & Grill with two locations in bustling Downtown Bozeman and the beautiful Village in Big Sky with over 250 unique whiskey selections. Our COPPER's are warm, comfortable, and friendly spaces with talented kitchen teams producing some of Montana's most beloved dishes from local farms and producers. Our service teams are passionate about all-things-Whiskey, and know to ask just how you like yours served. Join our COPPER team if charming Montana flavors, perfect Old-Fashioned's, and lifelong friendships is your cup of whiskey (or tea…)! ************************** Tips Up! For us, Après is a vibe, and at Tips Up! we take it to a whole other level, too… When we are not pouring frosty brews and slinging hot tots with the best damn chicken sandwiches you have ever had, we are on the mountain too, carving up lines and ripping down trails. But when the lifts close, you can find us at Big Sky's most popular bar full of live music, sweet swag, and the most bad-ass employees any ski town has ever seen. We work hard, we play hard, and our guests love it! Join our Tips Up! crew if shot skis, shuttle games, live music, a fast-paced kitchen, and fun-loving team members sounds rad to you! ***************************** El Camino Nope, not the car. Not the song, either. But definitely like cruising downtown late at night with the top down and your favorite jams playing at full volume. ‘El Co.' as we like to call it, is a fun and energetic environment full of people that love to dance, play the music too loud, and have a good time. The beers are always cold, and the jello-shots are always fresh on Downtown Bozeman's largest patio space on Main Street. We feature major national music acts on a regular basis, and actively support our own local musicians and arts. Join El Co. if you love music, high-energy bar service, and a fun-loving team! **************************** Happy Box Do you know all the words to Whitney Houston's songs? Can you Name That Song after the first three notes? Do you LOVE Asian Street Food and have a passion for homemade chili sauces?... If you answered YES! to any of these questions, then Happy Box Karaoke Bar is your new home for fun at work! The tunes are always spinning, and the sake and Tiki-inspired drinks are always flowing along side the most creative Asian Street Food around! Join our Happy Box team if decked-out, anime-themed private karaoke rooms, and a busy Tokyo-subway station vibe with a dueling wok station kitchen sound like sweet, sweet music to you! ************************ Main Street Market Downtown Bozeman's newest hot spot for fresh coffee, pastries, sandwiches, and salads is Main Street Market. With five other local business shops located inside, Main Street Market's open and flowing space is bustling with shoppers, coffee drinkers, and people-watchers, alike. Our kitchen team bakes fresh bread for our sandwiches daily, and are now famous for the giant cookies in our pastry window. We love getting to know our regulars, and don't have to ask your name or coffee when we see them at the door. Join our Main Street Market Team if you like steaming lattes, mixing fresh salads, and being a part of a new, fun, and exciting environment of entrepreneurs and friends! ********************** Kitty Warren Kitty Warren was the colorful and eccentric madam of lore known for her discretion and seven brass beds in Downtown Bozeman. Like Kitty's business, our underground speakeasy bar requires that you know someone to get in, or were given the secret password by one of our regulars. Down the twenty steps under Main Street, we mix classic cocktails with quality ingredients under dark red lights surrounded by velvet and leather booths and chairs while local DJ's spin tracks to keep the vibe going. Sometimes our bartenders wear a skirt, sometimes they wear a three-piece suit… We don't ask, and we don't tell because it would ruin the suspense. Join our Kitty Warren team if your style is your own, you wouldn't be caught dead shaking a Martini, and if a drop of Vermouth makes a difference to you! **************************************

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.

Work in an amazing destination town surrounded by breathtaking mountains and spectacular lakes filled with year-round adventure! Enjoy world class mountain biking, hiking, fishing, ziplining, horseback riding, river rafting, water sports, Glacier National Park, and more... Averill Hospitality is seeking a talented and dynamic individual to play a vital role in driving the success of our Culinary Team as our Corporate Chef. POSITION SUMMARY: The Corporate Chef is a key role in the leadership and development of the Food and Beverage Department of Averill Hospitality. Our ideal candidate will use their experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu! Lead daily operations with efficiency, integrity, patience, awareness, and compassion. They will own team leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way. They will act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. REQUIRED SKILLS AND TRAITS: Knowledge of Food and Beverage, Local and State Food Handling laws and procedures. Must be organized and detailed oriented. Computer skills a must. Must be a team player. Must be a strong leader with a hospitality first mindset JOB DUTIES: Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards. Fill in where needed to ensure guest service standards and efficient operations. Perform inventory and purchasing responsibilities daily. Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures. Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area. Responsible for meeting financial targets while achieving food quality and service objectives. Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect. Continually strive to develop your staff in all areas of managerial and professional development as well as in food education. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives. Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs. Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues. Be knowledgeable of restaurant policies regarding employees and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. QUALIFICATIONS: 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. Minimum 3 years of experience as a Culinary Director, preferably leading large, fast-paced, multi-outlet kitchens. Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management. Excellent interpersonal communication skills that foster positive working relationships with all teammates. Able to work with PR and Marketing in the creation of campaigns and budgets. Flexible schedule, available to work weekends, nights, mornings, and holidays when needed. Food Handler Certification. Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software may be required. LANGUAGE SKILLS: Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, and financial reports. Ability to write reports, business correspondence and procedures manuals. Ability to clearly and effectively present operational and motivational information before clients or employees of organization. Ability to respond to and creatively resolve guest inquiries or complaints. MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as percentages, areas, circumference and volume in seating/room capacities, client charges and staff gratuities. Demonstrated operational labor forecasting and analysis. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. Averill Hospitality, offers part and full time, year-round employment, competitive compensation, and a full benefits package including paid holidays, paid time off, insurance, and company discounts in Whitefish, Montana's premier leisure and outdoor activity destination on the shores of Whitefish Lake. Averill Hospitality 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. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. View all jobs at this company

Substitute/Substitute Cook`s Helper Date Available: 2025-2026 Cook's Helper Substitute Position pays $14.26/hour Applicants must be able to pass a state and federal fingerprint background check. RESPONSIBILITIES: Maintains the highest standards of safety and cleanliness in the kitchen, storage, and dining area Follows state health and safety standards Assists in prepararation of food according to a planned menu Performs additional duties as assigned by the Food Service Manager DEMANDS OF THE JOB: Need lower body strength to stand and walk throughout the work day Upper body strength to lift and carry 50 lbs. Climb step stool and lift boxes overhead to stack on shelves Job Description Fremont County School District No. 24 is an equal opportunity employer.

Job DescriptionSalary: $60K-$70K DOE Montana Ale Works seeking an Executive Sous Chef to join our team! Must be available nights, weekends, and for the whole summer season of 2024 (and hopefully beyond)! Job details: Industry-leading Compensation Generous Bonus Program Medical Insurance Dental Insurance Vision Insurance Supplemental Insurance Matched 401-K Plan Financial Wellness Counseling Paid Time Off Continuing Educational & Leadership Development Opportunities. Employee Wellness Program Discounts and Trade Partnerships at local establishments. Position Summary: To ensure excellence and profitability of the restaurant by partnering with the ownership group and management team to lead and develop our staff to ensure an unparalleled dining experience through consistency, efficiency and teamwork. The Sous Chef must: Provide direction and leadership for all day-to-day operations, including monitoring performance and setting performance standards Utilize interpersonal and communication skills to lead, influence & encourage staff. Advocate sound financial and business decision-making. Lead by example, serving as a role model by demonstrating honesty, integrity and appropriate behaviors at all times. Encourage and build mutual trust, respect, and cooperation amongst the team. Review staffing levels to ensure that guest service, operational needs and financial objectives are met. Establish and maintain open, collaborative relationships with employees and management team, ensuring employees do the same within the team. Enhance the guest experience while achieving or surpassing financial goal Demonstrating in-depth menu knowledge and staying ahead of trends by continuously seeking out information Be constantly developing key employees. Ensure that we are complying with all food handling and sanitation expectations in accordance with servsafe. Maintain the Ale Works culture founded in the belief that fun and work are not mutually exclusive. Job Requirements: 2 + years of high-volume restaurant beverage management experience. Working nights & weekends. Ability to work up to ten-hour shifts with extensive standing, walking and lifting 30 to 50 pounds. Extensive food preparation knowledge and ease with all stations in the kitchen. Strong communication, teamwork, and leadership skills. Enthusiasm & passion for hospitality that is willingly shared with team. Proactive approach to hiring, training, morale, product & menu development, etc. Commitment to the job, your staff, and the Ale Works culture and missions. Ability to spot and resolve problems efficiently. Disclaimer: This posting is not all-inclusive and may require related duties be completed by applicant. The restaurant industry is ever-changing and the needs of the restaurant may shift from time to time. Employees are expected to adapt in order to meet the ongoing needs of the business. Come and be a part of Montana Ale Works, Bozeman's community gathering place, where the art and craft of genuine hospitality is celebrated daily through hand-crafted food and drink driven by local sourcing. ***Montana Ale Works believes it is important to provide equal opportunity employment to all employees and applicants for employment. All decisions are made without regard to race, ethnicity, color, gender, gender identity, gender expression, religion, national origin, marital status, sexual orientation, military status, or any other aspect unrelated to the purposes of this organization. Equal employment opportunity ensures that all personnel actions are taken for job-related reasons in full compliance with all federal, state, and local laws.

Job Description Are you a friendly, team player that enjoys working with people?Then come join Panera Bread, an award-winning leader in the restaurant industry. The kinds of people who will love working at Panera, and perform well here, are hard-working team players who are warm, authentic, and hungry for exciting new opportunities. NOW HIRING / IMMEDIATE OPPORTUNITIES FOR Full Time & Part Time: BAKER / BAKERY TEAM / BREAD MAKER Requirements: 18 years old, or older 1 - 2 years of experience as a baker or bakery background preferred, but we can train you! You love baking, even if you're a beginner. (6 to 8 weeks of training provided) Must be positive, friendly, and passionate about making our guests happy Wondering what's in it for you? We can offer you: Dental insurance Employee discount Flexible schedule Food provided Health insurance Paid training Referral program We are a Franchisee of Panera Bread and an Equal Opportunity Employer. For this tipped role, the advertised pay is based on typical average, based on schedule availability & flexibility, and is not guaranteed.

Are you a friendly, team player that enjoys working with people? Then come join Panera Bread, an award-winning leader in the restaurant industry. The kinds of people who will love working at Panera, and perform well here, are hard-working team players who are warm, authentic, and hungry for exciting new opportunities. NOW HIRING / IMMEDIATE OPPORTUNITIES FOR Full Time & Part Time: BAKER / BAKERY TEAM / BREAD MAKER Requirements: 18 years old, or older 1 - 2 years of experience as a baker or bakery background preferred, but we can train you! You love baking, even if you're a beginner. (6 to 8 weeks of training provided) Must be positive, friendly, and passionate about making our guests happy Wondering what's in it for you? We can offer you: Dental insurance Employee discount Flexible schedule Food provided Health insurance Paid training Referral program We are a Franchisee of Panera Bread and an Equal Opportunity Employer. For this tipped role, the advertised pay is based on typical average, based on schedule availability & flexibility, and is not guaranteed. Are you a friendly, team player that enjoys working with people? Then come join Panera Bread, an award-winning leader in the restaurant industry. The kinds of people who will love working at Panera, and perform well here, are hard-working team players who are warm, authentic, and hungry for exciting new opportunities. NOW HIRING / IMMEDIATE OPPORTUNITIES FOR Full Time & Part Time: BAKER / BAKERY TEAM / BREAD MAKER Requirements: 18 years old, or older 1 - 2 years of experience as a baker or bakery background preferred, but we can train you! You love baking, even if you're a beginner. (6 to 8 weeks of training provided) Must be positive, friendly, and passionate about making our guests happy Wondering what's in it for you? We can offer you: Dental insurance Employee discount Flexible schedule Food provided Health insurance Paid training Referral program We are a Franchisee of Panera Bread and an Equal Opportunity Employer. For this tipped role, the advertised pay is based on typical average, based on schedule availability & flexibility, and is not guaranteed.

Join Our Campus Community! Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! Why Choose Us? At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include: Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan. Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs. Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure. Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth. Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources. At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW's Benefits Summary. JOB TITLE: Executive Chef I JOB PURPOSE: Step into a brand-new, state-of-the-art dining hall featuring nine distinct culinary stations, each with its own kitchen, atmosphere, and creative potential. As our Executive Chef I, you'll help shape the entire dining experience-curating innovative menus, sourcing exceptional ingredients, and elevating quality standards across a large-scale operation. This is an exciting opportunity to work with cutting-edge equipment and explore a wide spectrum of global cuisines, bringing your creativity to life every single day. You'll collaborate with a passionate team, mentor emerging talent, and play a pivotal role in defining how thousands of students, faculty, and guests experience food on campus. If you're energized by variety, inspired by innovation, and driven to create unforgettable dining experiences, our new dining hall is your next great kitchen. Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. This position has been deemed essential as addressed in the University of Wyoming's Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure. ESSENTIAL DUTIES AND RESPONSIBILITIES Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met. Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment. Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste. Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards. Budget Management: May assist with the department's budget, controlling costs while maintaining quality. Menu Costing: Calculate food costs, establish pricing, and monitor profitability. Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations. Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events. SUPPLEMENTAL FUNCTIONS: Review and update department training materials. Maintain production records, update computer information on cost of recipes. Other duties as assigned. COMPETENCIES: Attention to Detail Developing Organizational Talent Service Orientation Innovation Adaptability Technical/Professional Knowledge MINIMUM QUALIFICATIONS: Education: Associate's degree in culinary arts or equivalent combination of education and experience Experience: 5 years supervisory experience in large scale dining facility Required licensure, certification, registration, or other requirements: ServSafe certification or the ability to obtain within 6 months Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy. KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of: Food production and quality management for a comparable-sized operation. Supplies, equipment, and/or services ordering and inventory control. Applicable federal, state, and local codes, rules, and regulations. Quantity food preparation, services, procedures, and practices. Nutritional value, adaptabilities, and uses of various foods. Mathematical calculations used to determine the number of servings in a given amount of food. Planning and coordination of food production and service in a retail and/or institutional setting. Menu planning, recipe development, food preparation methods, payroll, event costing, inventory management and food ordering. Catering and banquet service supervision and management. Computerized menu management systems and electronic order entry systems. Alcoholic beverage service management. All cuisines including vegetarian, ethnic, and religious observations. Current culinary market/trends and creative food presentation. General accounting, budgeting, and financial procedures. Skills and Abilities to: Manage budgets and plan price assessments. Manage time to meet project/event deadlines. Lift 50 to 100+ pounds regularly. Plan work schedules and assign duties. Plan a variety of menus. Coordinate quality assurance programs in area of specialty. Cook and prepare a variety of foods. Communicate effectively, both verbally and in writing. Foster a cooperative work environment. Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation. Use personal computers and basic software applications including spreadsheet and word processing applications. Organize and present to a variety of constituencies. WORKING CONDITIONS: Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs. with or without reasonable accommodation. REQUIRED APPLICATION MATERIALS: Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application: Cover letter Resume or C.V. Contact information for four work-related references (references will only be contacted if you are selected as a finalist for the position). This position will remain open until filled. Complete applications received by 12/12/2025 will receive full consideration. **Due to a current system limitation, you may only be prompted to upload your resume/CV and a Cover Letter. To ensure your application is complete, we recommend you put all of your application materials into one file with your cover letter. However, if you're experiencing any issues in doing so, please send any additional application materials to ****************, and a recruiter will manually add them to your application packet. To help us process your application more efficiently, please include the 6-digit job ID number (located at the bottom of the job posting) in your email. WORK LOCATION: On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus. WORK AUTHORIZATION REQUIREMENTS: The successful candidate must be eligible to work in the United States. Sponsorship for H-1B work authorization or work visa is not available for this position. HIRING STATEMENT/EEO: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at ************ or email ****************. ABOUT LARAMIE: The University of Wyoming is located in Laramie, a charming town of 30,000 residents nestled in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its only 4-year university, helping to make it a leader in academics, research, and outreach with state-of-the-art facilities and strong community ties. We invite you to learn more about Laramie by visiting the About Laramie website. Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado's Front Range and the metropolitan Denver area. Laramie's beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit ************************

LOGE Camps is inspired by the outdoor travel culture of the 70's, creating destinations that have the relaxed energy of a road trip with friends. We believe community plays a huge role in people's lives and their adventures, and we created LOGE Camps to be much more than just a place to stay the night. Since our beginning in 2016, LOGE has grown to nine open Camps and more than a dozen in development -- all near our favorite towns and trails. With a range of ways to stay -- rooms, van hookups, tent spots, as well as group meeting spaces - LOGE inspires the best of the outdoors and community. POSITION OVERVIEW LOGE Glacier is seeking a Executive Chef for our LOGE Camps site in Essex, MT. JOB DUTIES & RESPONSIBILITIES Responsible for all cleanliness and sanitation in the kitchen and adjacent areas · Creative menu planning to adjust to guest needs · Oversees food preparation · Checks quality of food deliveries · Ensures that kitchen/restaurant areas are clean · Orders all food and cleaning supplies · Maintains proper supply levels · Able to maintain costs within budget levels · Keep the kitchen properly staffed and manage schedules · Hires, coaches and disciplines direct reports · Interacts positively and professionally with guests to resolve issues · Other duties as assigned EDUCATION AND EXPERIENCE · High School Diploma/GED, post-high school education preferred · Minimum of 3 years in kitchen management or as a Chef KNOWLEDGE, SKILLS AND ABILITIES · Basic math skills · Ability to communicate effectively verbally and in writing · Strong leadership skills · Ability to exceed expectations of guests and team members · Excellent time management skills COMPANY CULTURE LOGE is made up of trail-wanderers, bikers, climbers, hammock-nappers, bbq-throwers, builders, and dreamers passionate about the outdoors, travel, philanthropy, and the environment. Our goal is to create unique lodging experiences in the center of great outdoor recreation hubs that give our guests a place to connect with others, try out new gear, and explore unfamiliar territory. We love to travel, we love the outdoors and we believe community plays a huge role in both our lives and our adventures. BENEFITS/ PERKS Work today, get paid today, with Daily Pay! Free telemedicine and virtual mental health care access for all crew members starting day one! Multiple health insurance and life insurance options 401k plan + company match Paid time off for eligible crew members Holiday pay/ paid holidays Pet insurance Employee Assistance Program Discounted hotel rooms Savings Marketplace discounts on event tickets, electronics, gym memberships + more! Brand Perks -- Hotel discounts, outdoor life perks, and so much more! *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. * Schulte Hospitality Group is an Equal Opportunity Employer. Learn more at ***************** | follow us and see what we're all about! @logecamps

Manages menu planning, preparing, and apportioning foods and minimizing spoilage and waste. Handles requisition and purchase of food and related supplies, and controls portion costs. Duties/Responsibilities: Coordinate activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Monitor staffing levels to comply with budget requirements. Participate in interviewing, selecting, training, and developing staff. Notify the Executive Chef of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations. Resolve conflict situations with associates, customers, or in-house situations as they arise. Manage ongoing staff training and development. Perform other duties as may be assigned. Required Skills/Abilities: Good interpersonal customer service, and communication skills. Strong verbal and written communication skills ServeSafe Certification Basic math and computer skills Education and Experience: Degree in Culinary Arts, Food Management, or equivalent work experience preferred. Three years full-service high-volume Sous Chef / Kitchen Management experience preferred. Physical Requirements: Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Employees must be able to lift, push or pull up to 50 pounds. Wyoming Horse Racing offers competitive salary and sign on bonus plus paid time off, medical, dental, vision and life insurance. Must be 21 or older and able to pass drug screen and background check.

Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with other. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

(16923) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion. Job Summary The Chef de Cuisine will lead culinary operations, overseeing the preparation and presentation of high-quality dishes. This role is responsible for creating and updating menus, managing culinary colleagues, and ensuring compliance with health and safety regulations. They will work closely with the Executive Chef and Executive Sous Chef to maintain cost efficiency while delivering exceptional dining experiences. Key Duties & Responsibilities * Delivers a level of quality in products, as well as services, that adheres to One&Only standards * Ensures that production is correctly executed, with products complying with technical sheets * Prepares all menus in coordination with the Restaurant Manager, then checks customer satisfaction levels by exercising a presence in the restaurant during mealtimes * Being responsible for all kitchen production, coordinates the distribution of tasks among their teams to ensure work progresses as it should within the time available * Implements the consistent delivery of superior customer service through the Customer Service Program * Ensures the department creates a professional impression to customers and team members * Reviews and acts upon customer feedback relevant to their areas of responsibility, including customer compliments and complaints * Provides rigorous management: controlling raw material stocks, especially regarding their cost * Maintains the GSQ score and food costs * Reports to the Sous Chef, communicating about daily planning, VIPs, and special menus of the day * Manages all schedules of the culinary team alongside the Sous Chef * Responsible for leading, developing, and mentoring a team of cooks, ensuring a positive work environment * Oversees the international intern program, as well as seasonal staffing swings * Covers other restaurants in the absence of the Chef de Cuisine, guaranteeing that the quality and integrity of their menus are maintained Skills, Experience, & Educational Requirements * 2+ years' experience in a similar level of management is required * Must be dual-skilled as a Manager and a Chef * Possesses cooking skills, including being able to adapt their cooking style to local environments * Experience in a luxury hotel setting is mandatory * Experience in a Michelin environment is a plus * Possessing one or more of the following is strongly preferred: Culinary Arts certificate, HAACP certificate, Hotel Management education, or other relevant certifications * Ability to manage a profit center: stock, cost prices, orders, etc. * Ability to manage a team: supervision, training, motivation, and delegation * Food Handler's certification Benefits * Medical insurance - 80% of premium paid by employer * Health Savings Account with $50 employer contribution per pay period * Dental, vision & life insurance - 100% of premium paid by employer * 5 weeks of PTO (Paid Time Off) * 8 paid holidays * Uniform provided & complimentary laundering * Complimentary transportation to/from resort * Complimentary meal per shift * Subsidized housing based on availability * Discounts at F&B outlets on property * 14 nights per year at $100/night* at Kerzner Properties worldwide * Winter season includes complimentary ski pass to Big Sky Resort based on availability OR $225 reimbursement towards gym membership Physical Requirements The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation. Physical requirements include, but are not limited to: * Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods * Frequent bending, twisting, stooping, reaching, and pulling * Lifting and carrying of loads weighing up to 50 pounds * Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc. Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher's Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West. LMR VISION Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment. SUMMARY As the Chef de Cuisine, you will report to the Executive Chef and oversee the daily operations of the kitchen, managing all aspects of the food service operation. This includes menu planning, purchasing, food preparation, and maintaining the highest standards of safety and sanitation. Your role will encompass planning, organizing, controlling, and directing the work of the culinary team, ensuring efficiency and excellence at every stage. The ideal candidate is a seasoned culinary professional who leads by example and inspires their team to achieve exceptional results. Dedicated to the mission and values of Lone Mountain Ranch, they view staff development as a priority, fostering a collaborative and growth-oriented kitchen culture. With a passion for excellence and a commitment to delivering unforgettable dining experiences, the Chef de Cuisine seamlessly blends innovation with operational precision. ESSENTIAL DUTIES & RESPONSIBILITIES Train new cooks and provide ongoing development opportunities for team members through effective communication and consistent coaching. Delegate workloads fairly and consistently, continuously striving to improve workflow and production efficiency. Lead by example, demonstrating proficiency in all areas of the kitchen, including stations, menu knowledge, equipment operation, safety and sanitation practices, and daily operations. Collaborate with the Executive Chef, Director of Food and Beverage, and Dining Room Manager/Supervisor to ensure seamless coordination between the kitchen and front-of-house teams, including dining room and banquet operations. Work closely with the Executive Chef and Sous Chefs to develop menus, establish pricing, enhance safety and sanitation practices, and advance staff training and product knowledge. Ensure proper food rotation, storage temperatures, and adherence to storing and labeling procedures, following FIFO principles. Maintain a flexible approach to special requests, ensuring guest satisfaction. Inspect kitchen outlets upon arrival to address outstanding safety or equipment issues and perform final checks before departure to confirm cleanliness, equipment shutdown, and proper food storage. Maintain cleanliness and safety of work areas and equipment at all times. Track and report waste logs to the Executive Chef weekly, implementing strategies to minimize waste. Monitor and maintain stock levels throughout the day, ensuring readiness for service. Oversee the maintenance of coolers, freezers, and walk-ins to comply with company, local health inspectors', and HACCP food safety standards, including daily logging of refrigerator and freezer temperatures. Exhibit advanced culinary skills, including: Butchering chicken, fish, and shellfish, as well as cutting, trimming, and boning meat. Knife techniques such as brunoise, julienne, batonnet, and consistent shaping for core knife skills (dice, slice, chop). Preparing scratch pasta, risotto, lamb, venison, scallops, sole, ahi tuna, and caviar. Mastery of advanced cooking techniques including sautéing, grilling, poaching, steaming, braising, and crafting Mother sauces and scratch soups. Set par levels for subsequent shifts and ensure adequate prep, adjusting production as necessary to maintain efficiency. LEADERSHIP EXPECTATIONS As a Manager of the Ranch, this position is expected to embody the following values: Lead by Example - Model professionalism, respect, humility, and integrity in all settings. Foster a Positive Culture - Build collaboration across departments, celebrate contributions, and reject gossip or divisive behavior. Practice Exceptional Hospitality - Extend thoughtfulness and care to both guests and employees; ensure decisions benefit the Ranch as a whole. Accountability & Ownership - Take responsibility for mistakes, focus on solutions, and eliminate the “that's not my job” mentality. Initiative & Decision-Making - Use authority with confidence, avoid silos, and make decisions with awareness of their effect on the Ranch and guest experience. Communication & Collaboration - Share information across all Ranch departments, maintain confidentiality when required, and practice transparency to build trust. Consult HR and the Employee Handbook when disciplinary action or policy questions arise. Accessibility & Presence - Be available to your team for questions and support. If you are unavailable, communicate in advance and ensure coverage or points of contact are in place so your team is not left without direction. Approachability and presence build trust and continuity. Respect the Chain of Command - Support decisions made by senior leadership, communicate them clearly to teams, and model alignment. Feedback and questions should be raised through proper channels with respect. Professional Conduct On & Off Duty - Maintain sound judgment and professionalism in all settings; remember your words and actions always reflect on you as a leader and on the Ranch. QUALIFICATIONS Minimum of five (5) years of experience as a Sous Chef in a fine dining, high-volume establishment is required. Formal culinary training is highly preferred. Progressive culinary experience in fine dining environments, with a demonstrated ability to train staff and deliver luxury resort customer service. ServeSafe or Food Handlers certification is required. Strong verbal communication skills, with fluency in spoken and written English. Exceptional organizational skills, attention to detail, and efficiency in task management. Safety-minded, with high standards for service quality and food production. Proven ability to manage staff effectively, fostering high morale and productivity. Flexibility in scheduling, including availability to work weekends and holidays. WORK ENVIRONMENT Operate in a dynamic evening kitchen environment, managing high guest expectations and coordinating with other evening team members. Adapt to the unique demands of PM service, including task changes and service interruptions. Flexibility to work evenings, weekends, and holidays as needed. Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds. 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 or without notice.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience Forefront Healthcare is seeking a dedicated and talented Executive Sous Chef to oversee and elevate the dining experience at our hospital facility in Sidney, MT. This is a leadership role responsible for the daily operation of food services, including both patient dining and retail food operations. The ideal candidate will have a strong culinary background, prior experience in healthcare or similar high-compliance environments, and the adaptability to thrive within an evolving team. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Coordinate food preparation and meal service. Plan and initiate cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for an assigned meal; ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks for patients as directed by the Dietary Manager. Creatively collaborate with Dining Management on special events and menus. Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products. Determine the amount and type of food and supplies as required for daily menus. Notify the Dietary Manager of food, supplies or equipment needs. Report equipment breakdowns and unsafe conditions to Dietary Manager. Supervise dietary staff in the absence of Dietary Manager Clean equipment and work areas as assigned by the Dietary Manager Be knowledgeable of Federal, State, and facility's rules, regulations, policies and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Manager Other Duties: 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. Qualifications Competencies: Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility: Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours of Work: This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Required Education and Experience: Ability to read, write and speak English. Minimum of 1 year of food preparation and service experience. Manager ServSafe certification required or must be obtained within first 90 days of employment. Knowledge of food handlers and safety regulations. Proven track record of integrity. Excellent verbal/written and problem-solving skills. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). Must be detail oriented and accurate. Ability to multitask while working in a pressured environment; always operating as part of a team. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members. Additional Information Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care . With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred)

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.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Forefront is a growing leader in healthcare food services, providing exceptional culinary experiences across healthcare settings. We are committed to enriching the lives of those we serve by offering high-quality meals prepared with care and attention to individual needs. We are currently seeking an Executive Chef to join our team at Sidney Health Center in Sidney, MT, and contribute to enhancing the dining experience for patients, staff, and the community. If you are passionate about providing high-quality culinary experiences and are ready to make a meaningful impact in a healthcare setting, we invite you to apply for the Executive Chef position at Sidney Health Center. Join a team that values your leadership, creativity, and culinary expertise. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Position Summary: As an Executive Chef, you will play an essential role in delivering exceptional culinary experiences for patients, staff, and visitors. Your leadership, expertise, and passion for creating outstanding meals will directly impact patient satisfaction and the overall success of our foodservice operations. You will work closely with the culinary team and senior management to ensure food is prepared and presented in accordance with the highest standards while meeting the dietary needs of our healthcare population. Responsibilities: Organize and direct the culinary team and management staff. Assist in the preparation and design of all food and drink menus. Collaborate with our dietitians to create menus and offerings for residents. Produce high-quality plates with attention to both design and flavor. Ensure the kitchen operates efficiently, maintaining our high-quality standards. Lead and develop the culinary team, managing conflicts with resolution. Manage and train kitchen staff, establish work schedules, and assess performance. Order supplies to maintain proper inventory levels. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Qualifications Proven experience as an Executive Chef. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent record of kitchen and staff management. Ability to handle emergency situations effectively and provide solutions. Familiarity with industry best practices. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). A BS degree in culinary science or a related certificate is a plus. Culinary experience: 3 + years (preferred) Cooking: 3 + years (preferred) Kitchen management: 3 + years (preferred) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.