Sous chef jobs in Bloomington, IN

Job Description As a Pastry Sous Chef, your primary responsibility is to assist the Pastry Chef in managing the pastry kitchen, overseeing the production, presentation, and quality of pastry and dessert items. With leadership skills, culinary expertise, and a commitment to excellence, you support the pastry team in executing recipes, maintaining standards, and achieving culinary creativity that enhances the guest experience and upholds Sodexo Live!'s reputation for luxury and excellence in hospitality. Duties and responsibilities Kitchen Management Assist the Pastry Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations. Recipe Development Collaborate with the Executive Pastry Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions. Quality Control Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards. Staff Supervision Supervise pastry cooks, kitchen assistants and temporary agency employees in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production. Inventory Management Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production. Production Oversight Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution. Safety and Sanitation Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations. Guest Interaction Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients. Education & Experience: • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hospitality/Restaurant/Hotel Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. • Two+ years of employment in a related position. • Convention Center experience preferred. • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. • Leadership skills to motivate and develop staff and to ensure accomplishment of goals. • Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Pay Rate: $25.00 per hour Job Posted by ApplicantPro

As a Pastry Sous Chef, your primary responsibility is to assist the Pastry Chef in managing the pastry kitchen, overseeing the production, presentation, and quality of pastry and dessert items. With leadership skills, culinary expertise, and a commitment to excellence, you support the pastry team in executing recipes, maintaining standards, and achieving culinary creativity that enhances the guest experience and upholds Sodexo Live!'s reputation for luxury and excellence in hospitality. Duties and responsibilities Kitchen ManagementAssist the Pastry Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations. Recipe DevelopmentCollaborate with the Executive Pastry Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions. Quality ControlMaintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards. Staff SupervisionSupervise pastry cooks, kitchen assistants and temporary agency employees in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production. Inventory ManagementAssist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production. Production OversightOversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution. Safety and SanitationEnsure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations. Guest InteractionInteract with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients. Education & Experience:• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR• 2-year degree from an accredited university in Culinary Arts, Hospitality/Restaurant/Hotel Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. • Two+ years of employment in a related position. • Convention Center experience preferred. • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. • Leadership skills to motivate and develop staff and to ensure accomplishment of goals. • Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Pay Rate:$25. 00 per hour

As the Executive Chef, you will serve as the face and ambassador of our creative and operational heartbeat of our culinary program executing safe and delicious food. You will be responsible for delivering on our Food & Beverage Principles. People: Elevate & Empower, Products: Quality over Everything, Perception: Crafting our Presentation, Process: Streamline & Innovate, Purpose: Serve with Intent, and Pride: Passion in Every Detail. You will be shaping not only menus, but memorable guest experiences across every dining outlet, banquet and catering event, activations and in-room dining. This role is both strategic and hands-on, balancing artistry with accountability, innovation with execution and delivering results each day. You will lead a team of culinary professionals with vision and integrity, fostering a culture of excellence, continuous learning, and elevated hospitality. From championing food safety and kitchen efficiency to driving profitability and mentoring rising talent, your influence will extend far beyond the plate. This is more than a position - it's a platform to define culinary excellence within a premier hospitality environment. HOW YOU'LL SHAPE THE EXPERIENCE & FUTURE Lead all aspects of culinary staffing, including hiring, training, performance evaluation, and team development, fostering a high-performing and engaged kitchen culture. Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines. Oversee all cooking operations, ensuring proper techniques, consistent portioning, and visually compelling plate presentation that reflects brand standards. Drive culinary innovation through thoughtful meal planning and menu development, aligning offerings with guest expectations, seasonal trends, and event needs. Partner with the GM, AGM, Director of Food & Beverage, and Sales to plan and execute exceptional banquets, VIP functions, custom events, and special events. Implement and maintain rigorous guidelines and control procedures for purchasing, receiving, and inventory management, ensuring quality and cost-efficiency. Requisition food, equipment, and supplies, clearly specifying quality, quantity, and vendor expectations to support seamless kitchen operations. Monitor and control departmental expenses, including food cost, supply usage, uniform inventory, and equipment maintenance, while optimizing profit margins. Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations. Promote and enforce all safety standards and sanitation protocols, including brand-specific codes and regulatory compliance, ensuring team awareness and adherence. Communicate and champion the importance of safety, conducting regular reviews of procedures and monitoring compliance in all kitchen areas. Contribute to overall revenue and profitability through efficient operations, thoughtful cost control, and guest-driven culinary execution. Other duties as assigned KEY STRENGTHS FOR SUCCESS Mastery of culinary fundamentals, including mise en place, classic and contemporary preparation techniques, and the consistent execution of sophisticated, high-volume production. A strategic mindset capable of navigating ambiguity, adapting systems to evolving demands, and resolving complex challenges with calm, resourceful precision. Expertise in culinary financials, including accurate forecasting, food cost control, yield analysis, and menu engineering to enhance both profitability and value. Acute mathematical fluency in calculating ratios, percentages, surface measurements, and pricing structures to support precise portioning and cost integrity. The ability to interpret and implement complex directives - whether visual, written, or spoken - ensuring operational clarity and seamless team alignment. Sophisticated written communication skills for crafting polished documentation, reports, and culinary protocols reflective of an elite professional standard. A confident, articulate presence that commands respect and communicates expectations with clarity, poise, and cultural sensitivity. Refined time management and sequencing abilities to orchestrate service flow, prep timelines, and event execution with absolute efficiency and grace. Inspirational leadership to delegate purposefully, cultivate team talent, and foster a respectful, empowered, and performance-driven kitchen culture. A steadfast commitment to excellence in food safety, hygiene, and brand standards - not simply enforced, but deeply ingrained in daily operations. The agility to balance creative culinary expression with rigorous operational discipline, maintaining both brand consistency and bespoke guest experiences. A deep, personal dedication to hospitality, craftsmanship, and the transformative power of exceptional food to create lasting impressions. CULINARY FOUNDATIONS & PROFESSIONAL EXPERIENCE This is a senior-level culinary leadership role, ideal for those with a proven track record of excellence in high-end hospitality environments. First-time Executive Chefs will not be considered. Experience in luxury or premium hotel kitchens is strongly preferred. Additional Required Qualifications: A minimum of 8 years of culinary experience, to include: Minimum of 2 years in an Exec Sous Chef or Sous Chef role, demonstrating progressive leadership and oversight of daily kitchen operations. At least 2 years in a supervisory kitchen leadership position Minimum 1 year of lead line cook experience Deep understanding of stewarding or back-of-house support operations, staffing and chemical safety Equivalent combinations of relevant education and experience will be considered. Preferred Education & Experience: High school diploma or GED with at least 6 years of culinary or F&B leadership experience, or 2-year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution, plus 4 years of relevant professional experience. Certifications Required: Valid and current Food Safety Certification (e.g., ServSafe or local equivalent) ACADEMIC BACKGROUND & CULINARY DEVELOPMENT Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training; advanced coursework or continuing education in hospitality leadership is a plus. Proficient in industry-standard hospitality software, including MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control. Experienced in using Microsoft Office Suite (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level. Familiarity with payroll and labor platforms such as Paychex. WHAT YOU CAN EXPECT Generous medical, dental, and vision available first of the month following hire date, includes FSA, HSA, and Dependent Care Disability Insurance Life Insurance Employee Assistance Program Supplemental benefits 401k matching Employee discount program Vacation and Sick Time Salary range $95,000 - $100,000 depending upon experience. Please submit resume and references with application.

We are seeking a talented and dedicated Banquet Sous Chef to join our culinary team. This role offers an exciting opportunity to contribute to a dynamic hospitality environment by preparing high-quality, appealing dishes for banquets, outlets, and employee cafeterias. The ideal candidate will be passionate about culinary excellence, committed to maintaining the highest standards of cleanliness and safety, and eager to support the overall success of our culinary operations. Key Responsibilities: - Assist in the preparation of all food items for banquets, outlets, and employee cafeterias, following standardized recipes and presentation standards. - Ensure the consistent quality, taste, and appearance of all dishes served. - Support the Executive Chef in maintaining cleanliness, sanitation, and safety standards in the kitchen, work areas, and storage spaces. - Minimize waste and optimize cost-efficiency while maximizing production output. - Collaborate with team members to ensure smooth kitchen operations and timely service delivery. - Assist in inventory management, including stock rotation and ordering supplies as needed. - Adhere to all food safety regulations and company policies to ensure a safe working environment. - Work flexible hours, including evenings, weekends, and holidays, as necessary to meet operational needs. Skills and Qualifications: - Proven experience as a Chef, Cook, or similar role in a banquet or large-scale food service environment. - Knowledge of food preparation, presentation, and safety standards. - Ability to follow standardized recipes and adapt to menu changes. - Strong organizational and time-management skills. - Excellent communication and teamwork abilities. - Ability to work efficiently under pressure in a fast-paced environment. - Culinary degree or relevant certification is preferred. - Knowledge of sanitation and safety regulations in a commercial kitchen. Join our team and be part of a vibrant, growth-oriented organization that values culinary excellence and teamwork. We offer a supportive work environment, opportunities for professional development, and a chance to make a meaningful impact through your culinary skills. Requirements At least 3 years of progressive Banquet Kitchen experience in a hotel or a related field. Must be computer proficient in company-approved spreadsheets and word processing. Supervisory experience required. Must have a valid driver's license for the applicable state. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need. Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by coworkers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen. You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and kitchen cleanliness. Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for our Members and Guests. Reporting Structure * Reports to the Executive Chef or Executive Sous Chef Day to Day * Ensure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards. * Oversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms. * Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes. * Assist in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef. * Hire, train, supervise, and, when necessary, performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service. * Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required. * Attend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success. * Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials. * Analyze food and labor production report, including menu engineering, to supervise and control costs. * Oversee the procurement, receiving, and rotation of food supplies and kitchen goods. Manage inventories and participate in inventory counts. * Adhere to all cleaning schedules and duties established by the Executive Chef. * Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas. * Maintain compliance with all health, safety, and sanitation regulations. * Interact professionally with members and guests, accommodating changes and last-minute requests as needed. * Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service. * Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery. * Complete additional duties as assigned by management. Additional Duties * Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. * Follow all company, club, and department policies, procedures, and instructions. * Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. * Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. * Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. * Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. * Attend daily briefings and actively engage in required activities to stay informed and contribute to the team's success. * Wear a clean, neat uniform that meets club standards. About You Preferred * A high school diploma or equivalent. * A minimum of 2 years of experience as a Sous Chef or in a similar culinary role. * Valid Health and Sanitation certification., ServeSafe. * Strong communication skills with the ability to follow instructions effectively. Physical Requirements * Must be able to stand, walk, and perform physical activities for extended periods. * Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. * Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. * Able to lift, carry, push, and pull up to 100 lbs. occasionally. * Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment * Equipment (30 - 50 lbs.) * Chaffers (30 - 50 lbs.) * Boxes (30 - 50 lbs.) * Carts (10 - 50 lbs.) * Kitchen knives (1-5 lbs.) * Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule * Attendance Requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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 Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. Forefront Healthcare is looking for a passionate leader to join our team in! We have an exciting opportunity for a Sous Chef in Shelbyville, Indiana. We are looking for a strong food/culinary background who has proven leadership with teams. This facility is an acute care hospital. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the 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 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 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 storage of supplies and food products. Determine amount and type of food and supplies as required for daily menus. Notify 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 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. 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. Qualifications Required Education and Experience: Ability to read, write and speak English. High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving. Preferred Education and Experience : Serve Safe Certified Additional Information Rate: $20.00-$23.00/hour- depending on experience 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.

Job Details Indiana - Phi Kappa Psi - Bloomington, IN $45000.00 - $50000.00 SalaryEXECUTIVE CHEF 1- Indiana University Greek House Chefs Summary/Objective: The Executive Chef is responsible for managing/directing 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 Recruits and manages kitchen staff Purchases and orders food supplies while managing budget 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 via the GHC App on time weekly. 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 45-50 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. 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. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization as well as one-on-one interactions. 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. Service Orientation- Actively looking for ways to help people. 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 others 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 Qualifications 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 (If required in State). 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

Chef - Bloomington Residential Facility Department: Operations / Dietary Services Reports to: Facility Director Schedule: Sunday-Wednesday (Sunday-Tuesday full days, Wednesday half day) Status: Hourly, 36 hours/week Compensation: Competitive hourly rate, based on experience and certification About Boca Recovery Center Boca Recovery Center is a nationally recognized leader in behavioral health treatment, with a growing presence across Florida, New Jersey, Indiana, and soon Massachusetts. While our Bloomington location has expanded to focus primarily on mental health services, our commitment to whole-person care includes providing nutritious, comforting meals that support recovery and well-being. We pride ourselves on creating a therapeutic environment that includes safe, clean, and high-quality food service for all clients. Position Overview We are seeking a dependable and skilled Chef to oversee the kitchen operations at our Bloomington facility. This role is vital in supporting our clients' overall wellness by preparing balanced, appealing meals in a trauma-informed, residential mental health setting. The Chef will be responsible for meal planning, food preparation, kitchen sanitation, and maintaining compliance with food safety regulations. This is a 36-hour per week position (Sunday-Wednesday) with overtime eligibility. Key Responsibilities Plan, prepare, and serve nutritious meals in accordance with client dietary needs and facility schedules Maintain cleanliness and safety in the kitchen and dining areas Manage inventory, receive orders, and ensure proper food storage practices Follow all local, state, and federal guidelines for food handling and sanitation Collaborate with clinical and operational staff to meet special dietary needs or therapeutic food requests Ensure kitchen and food service operations comply with inspection and regulatory standards Maintain appropriate food temperature logs and cleaning checklists Uphold a calm, professional presence in a residential treatment setting Requirements Current Food Protection Manager Certification through ServSafe. Minimum of 2 years of experience in a kitchen or food service setting (residential, healthcare, or institutional preferred) Knowledge of special dietary accommodations and food allergy protocols Strong organizational and time management skills Ability to work independently and maintain a clean, efficient kitchen environment Passion for supporting individuals in recovery and mental health care Work Schedule Sunday: Full day Monday-Tuesday: Full days Wednesday: Half day (6 hours) One weekend day off each week Total weekly hours: 36 hours, with opportunity for overtime Benefits Boca Recovery Center offers a comprehensive benefits package, including: Health Insurance Retirement Plans Disability Coverage Paid Time Off Continuing Education & Professional Development Opportunities Join Boca Recovery Center and make a meaningful impact through expert, compassionate care in a mission-driven environment focused on recovery and wellness.

We are currently seeking an Executive Sous Chef at Lucas Oil Stadium & Indiana Convention Center. The Executive Sous Chef supervises and directs the activities of the Culinary team and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the restaurant's menus and manages shifts. The Executive Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food products. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. We are currently seeking an Executive Sous Chef at Lucas Oil Stadium & Indiana Convention Center. The Executive Sous Chef supervises and directs the activities of the Culinary team and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the restaurant's menus and manages shifts. The Executive Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food products. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications/Skills Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 3 years leading a culinary operation with annual revenues in excess of $5 million. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. ***Please include salary requirements when applying.*** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. About Centerplate Centerplate is a global leader in live event hospitality, “Making It Better To Be There ” for more than 115 million guests each year at more than 350 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Within the last year, Centerplate has added a new division in the United Kingdom, expanded to heritage venues across Scotland, signed a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant. Skills & Requirements Qualifications/Skills Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 3 years leading a culinary operation with annual revenues in excess of $5 million. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. ***Please include salary requirements when applying.*** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. About Centerplate Centerplate is a global leader in live event hospitality, “Making It Better To Be There ” for more than 115 million guests each year at more than 350 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Within the last year, Centerplate has added a new division in the United Kingdom, expanded to heritage venues across Scotland, signed a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant.

Backed by Callaway Golf and Danny Meyer's Enlightened Hospitality Investments, Five Iron blends world-class technology with hospitality-driven service across its sports bars, restaurants, and entertainment venues. With 35 locations open and more than 50 in the pipeline worldwide, the brand is expanding its reach while remaining rooted in innovation, inclusivity, and community connection. The Head Chef is responsible for building and maintaining a high performing kitchen staff, keen on delivering exceptional guest experiences. Continually evaluate and improve the menu, with high value and high-quality offerings for events and individuals. Ensure the kitchen operates effectively, efficiently and fiscally sound. Responsibilities include but not limited to the following: * Build, lead, and mentor a high-performing kitchen team, fostering a positive and collaborative work environment. * Hire and oversee onboarding of culinary team members. * Create and maintain a culture of accountability, setting clear expectations and holding team members responsible for their performance. * Coach and develop Sous Chef and other kitchen staff to ensure consistent and high-quality food preparation and presentation. * Set the standard for culinary excellence and hold the team accountable for maintaining these standards. * Oversee all aspects of kitchen operations, including inventory management, purchasing, scheduling, and food safety compliance. * Ensure efficient and effective kitchen operations during all service periods, maintaining a smooth and timely flow of service. * Partner with the General Manager - Social to align kitchen operations with the overall business goals and objectives, including but not limited to maintaining budgeted food cost, labor cost and the successful execution of events in space. * Continuously enhance and update the in-house event menu to reflect current culinary trends and guest preferences, while maintaining Five Iron Golf's brand identity. * Develop and test new recipes, ensuring they meet quality and cost standards. * Collaborate with the beverage program to create complementary food and drink pairings. * Develop and execute innovative and high-quality culinary offerings for events, including corporate functions, private parties, and special occasions. * Collaborate with the events team to design menus and ensure seamless execution of all culinary aspects during events. * Maintain a high standard of presentation and service to deliver exceptional event experiences. * Deliver an exceptional dining experience by ensuring all dishes are prepared and presented to the highest standards. * Address guest feedback and concerns promptly and professionally, using feedback to improve the culinary offering. * Foster a culture of hospitality within the kitchen team, ensuring all interactions with guests are positive and engaging. * Build and maintain strong relationships with suppliers and vendors to ensure the best quality ingredients and cost-effective purchasing. * Work closely with the General Manager and VP of Culinary to develop and implement strategic initiatives that drive business growth and profitability. * Act as a brand ambassador for Five Iron Golf, representing the company at industry events and in the community. Required Qualifications: * Culinary school degree or professional certifications such as CEC, or commensurate work experience * Minimum 5 years significant culinary leadership experience in a high volume and fast-paced environment * Proven track record of building and leading high-performing kitchen teams * Strong culinary expertise, with a passion for food and innovation * Excellent communication and interpersonal skills * Ability to manage multiple priorities and work effectively under pressure * Working knowledge of Google suite applications and restaurant management software * English fluency required; Spanish language skills are a plus Benefits (*applies only to full-time employees): * Health, Dental, and Vision insurance* * Long and Short-Term Disability* * Accident and Critical Illness Insurance* * 401(k) * * Meals while working are included for free Pay: $55K-$60K/year Job Type: Exempt, Full time Schedule: Nights and weekends required Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required.

Job Description We are seeking a skilled Lead Banquet Chef to join our team. The Lead Banquet Chef will oversee the preparation and execution of banquet menus, manage a team of kitchen staff, and ensure high-quality, delicious dishes are delivered for events. Qualifications: - Proven experience as a Banquet Chef or similar role - Extensive knowledge of culinary techniques and practices - Strong leadership and communication skills - Ability to work efficiently in a fast-paced environment - Certification from a culinary school is a plus Responsibilities: - Plan and coordinate banquet menus in consultation with clients and management - Supervise and train kitchen staff on proper cooking techniques and safety procedures - Monitor food supplies and place orders as needed - Ensure that all dishes are prepared according to quality standards and on time - Maintain a clean and organized kitchen area - Collaborate with the event planning team to meet clients' expectations - Adhere to health and safety regulations at all times

Benefits: Competitive salary Employee discounts Paid time off Training & development At Wow Food Group we pride ourselves on serving up delicious food and top-notch customer service to the Bloomington and Bedford communities. Our restaurants stand out from the crowd by emphasizing consistently high quality food and drinks while delivering a warm, welcoming environment to each and every guest. As a Chef at Rusty Gator, you're the captain of the ship behind the kitchen doors and responsible for smooth sailing, and running a tight ship. Our chefs are in charge of overseeing all kitchen operations, including dish preparation, menus and daily operations, managing consistency, and inventory management. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities 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. Started in 2017 with two restaurants, Wow Food Group is a group known for its unique portfolio of restaurants, bars, catering service offerings, and more. With an ownership-based management team, the group owns and operates nine establishments with plans for more to come. The executive team is made up of restaurateurs who take pride and ownership in what they do in the Bloomington food service industry. The core value of what makes Wow Food Group stand out is our mentality that everyone is a regular. With the many dining and catering options to choose from, we consider it an honor that our guests choose to dine with us or select us to cater their next event. We are always striving for continuous improvement, and our team is the face of our brands, treating their establishments as if they were their own. Our individual restaurants and staff in the Wow Food Group pride themselves on the ownership they take in their locations and the hospitality we provide across every establishment. Wow Food Group is always looking to expand our core and seasonal teams at every location. We believe in the power of opportunity and offer ample room for growth. Join our team today and be a part of our endeavor to bring the best food, drinks, service, and fun to the community. Concepts: Che-Bello Chop Shop Feast Market and Cellar Garnish Catering Hanks Pizza Mac Metal Works Brewing Company Pub15 Southern Stone The Owlery The Rusty Gator Ugly Grouper

Job Description A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave 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 Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1481712 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description Job Listing: Executive Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the Indiana Convention Center. This role is based in Indianapolis and will include up to 30% travel to support Sodexo Live! large-scale events across the country. Unit Description: The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis "the most walkable downtown in America." Job Overview: The Executive Sous Chef is responsible for supporting the Executive Chef in overseeing the culinary operations of the convention center while also providing culinary leadership at Sodexo Live! events nationwide. This role ensures the delivery of high-quality food services at the Indiana Convention Center and requires travel to other venues and major events up to 30% of the time. The Executive Sous Chef will play a key role in executing menus for large events, banquets, conventions, and other hospitality services. Essential Responsibilities: Assist the Executive Chef in the creation and modification of menus tailored to client preferences, seasonal offerings, and dietary restrictions. Oversee food preparation and presentation for large-scale events, ensuring that food quality meets or exceeds the expectations of clients. Oversee daily kitchen operations, including food preparation, presentation, and service standards. Coordinate with event managers to ensure food service aligns with event schedules. Ensure compliance with health and safety regulations, including food safety standards and cleanliness. Manage the kitchen's budget, helping to control food costs and reduce waste. Train, mentor, and motivate kitchen staff to enhance culinary skills and efficiency. Supervise kitchen staff, ensuring effective communication, organization, and teamwork. Work closely with other departments (e.g., front-of-house, catering, event planning) to ensure a seamless guest experience. Travel up to 30% of the time to support Sodexo Live! events at other venues, providing culinary leadership and operational expertise for large-scale, high-profile gatherings. Qualifications/Skills: Proven experience as a Sous Chef or in a similar senior kitchen role, preferably in a large-scale or high-volume setting (e.g., hotel, convention center, catering). Extensive culinary knowledge with expertise in a wide range of cuisines and cooking techniques. Strong leadership and team management skills with the ability to motivate and develop staff. Excellent organizational and time-management abilities. Ability to handle pressure and manage multiple tasks in a fast-paced environment. In-depth knowledge of food safety standards, sanitation practices, and inventory management. Culinary degree or certification is preferred. Strong communication skills to work effectively with different teams and departments. Flexibility and willingness to travel up to 30% to support Sodexo Live! events at other venues nationwide. Other Requirements: Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!? At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include: Health Savings and Flexible Spending Accounts Life and Disability Insurance Accident, Critical Illness, and Hospital Indemnity Coverage Identity Theft Protection Adoption Assistance Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Job Posted by ApplicantPro

**Now Offering DailyPay** The Bistro Cook will manage the bistro partners and monthly financials. They are responsible for the day-to-day operation that includes the overall direction, coordination, evaluation and execution of the bistro. They will oversee They will carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training partners; planning, assigning, and directing work. Shift: Full Time 8:30a-5p Responsibilities: Assist the Executive Chef in menu development, staffing, specials, etc. as needed. Take reservations and execute hibachi meals in main restaurant. In charge of food purchases for the area assigned; determine need and quantity of items needed to produce the everyday rotations. Ensure that food costs are controlled through a variety of techniques: wastage control, stock rotation, menu planning, recipes, etc. Ensure that labor is controlled through accurate work schedules and estimates worker-hour requirements for completion of job assignments. Supervising the correct food preparation, cooking and plating methods and techniques for all production of recipes. Supervising the correct use of kitchen equipment. Completion of production records to include used and unused portions and shortages of product. Assist in interviewing, hiring and evaluating culinary staff's performance for evaluations. Responsibility in overall kitchen operation in absents of Executive Chef. Ensures all deadlines are met in food production based on production orders. Analyzes and resolves work problems or assists workers in solving work related problems. Maintains a professional appearance at all times (clean & well groomed.) Suggest plans and follow up to motivate partners. Follows all company policies and procedures. Complete shifts as assigned. Assist with other functions as needed. Food Safety/Sanitation Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards. Maintains sanitation and orderliness of all equipment, supplies and utensils within work area. Ensures all foods items are handled appropriately during preparation. Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards. Ensures display equipment is clean and free of debris during meal service. Ensures all equipment is cleaned, as assigned and in a timely fashion. Ensures all workstations are cleaned thoroughly before leaving the area for other assignments. Qualifications: Education: Culinary Degree preferred. High School or GED required. Licensure/Certification: Serv Safe Experience: Min of 2 years as a lead cook, Sous Chef or Chef Experience in LTC or similar setting preferred. BENEFITS* Health & Wellness Medical Insurance with free virtual doctor visits Vision & Dental Insurance Pet Insurance Life Insurance Employee Assistance Program (EAP) for personal and professional support Financial Security 401(k) Retirement Savings Plan with company match Paid Time Off (PTO) that accrues immediately from day one Paid Holidays for a healthy work-life balance Access to DailyPay, enabling you to access up to 100% of your earned wages on a daily basis Tuition Reimbursement up to $5,250 per year for ANY field of study Tuition Discounts through exclusive partnerships with the University of Cincinnati, University of Toledo, and Hondros College Employee-Sponsored Crisis Fund available for those facing unforeseen challenges Legal & Identity Theft Protection Growth & Development University Partnerships with University of Cincinnati, University of Toledo, and Hondros College for exclusive tuition discounts Multiple Partner Discounts available for various products and services through Access Perks Access to 1,000s of hours of personal and professional development material through RightNow Media @ Work *Some benefits, including PTO and tuition reimbursement, are based on hours worked. Why work for Otterbein SeniorLife: For more than 100 years, Otterbein has provided senior housing options rooted in respect and community. We're a non-profit 501(c)(3) health and human service organization, so our values and initiatives are focused on serving our residents. Otterbein SeniorLife consists of lifestyle communities, revolutionary small house neighborhoods, home health, and hospice care in Ohio and Indiana. We offer different lifestyle options for seniors through independent living, assisted living, skilled nursing, rehab, memory support, respite care, in-home care, and hospice services. Basic Purpose Inspired by faith, we strive to enrich individual life journeys for all by providing high quality service in a cheerful, timely manner and by communicating, coordinating, and cooperating with others to attain goals. Apply today and begin a meaningful career as a Bistro Cook at Otterbein!

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:** 1249857BR **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.

Job Listing: Executive Sous ChefAt Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the Indiana Convention Center. This role is based in Indianapolis and will include up to 30% travel to support Sodexo Live! large-scale events across the country. Unit Description:The Indiana Convention Center is located in the heart of the 12th largest city in the U. S. , Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7. 4 million yearly passengers to and from the Circle City. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis "the most walkable downtown in America. "Job Overview:The Executive Sous Chef is responsible for supporting the Executive Chef in overseeing the culinary operations of the convention center while also providing culinary leadership at Sodexo Live! events nationwide. This role ensures the delivery of high-quality food services at the Indiana Convention Center and requires travel to other venues and major events up to 30% of the time. The Executive Sous Chef will play a key role in executing menus for large events, banquets, conventions, and other hospitality services. Essential Responsibilities:Assist the Executive Chef in the creation and modification of menus tailored to client preferences, seasonal offerings, and dietary restrictions. Oversee food preparation and presentation for large-scale events, ensuring that food quality meets or exceeds the expectations of clients. Oversee daily kitchen operations, including food preparation, presentation, and service standards. Coordinate with event managers to ensure food service aligns with event schedules. Ensure compliance with health and safety regulations, including food safety standards and cleanliness. Manage the kitchen's budget, helping to control food costs and reduce waste. Train, mentor, and motivate kitchen staff to enhance culinary skills and efficiency. Supervise kitchen staff, ensuring effective communication, organization, and teamwork. Work closely with other departments (e. g. , front-of-house, catering, event planning) to ensure a seamless guest experience. Travel up to 30% of the time to support Sodexo Live! events at other venues, providing culinary leadership and operational expertise for large-scale, high-profile gatherings. Qualifications/Skills:Proven experience as a Sous Chef or in a similar senior kitchen role, preferably in a large-scale or high-volume setting (e. g. , hotel, convention center, catering). Extensive culinary knowledge with expertise in a wide range of cuisines and cooking techniques. Strong leadership and team management skills with the ability to motivate and develop staff. Excellent organizational and time-management abilities. Ability to handle pressure and manage multiple tasks in a fast-paced environment. In-depth knowledge of food safety standards, sanitation practices, and inventory management. Culinary degree or certification is preferred. Strong communication skills to work effectively with different teams and departments. Flexibility and willingness to travel up to 30% to support Sodexo Live! events at other venues nationwide. Other Requirements:Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!?At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include:Health Savings and Flexible Spending AccountsLife and Disability InsuranceAccident, Critical Illness, and Hospital Indemnity CoverageIdentity Theft ProtectionAdoption Assistance Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club. #LI-JB1

Job Details Depauw - Pi Beta Phi - GREENCASTLE, IN $43000.00 - $45000.00 SalaryEXECUTIVE CHEF 1- Depauw University Greek House Chefs Summary/Objective: The Executive Chef is responsible for managing/directing 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 Recruits and manages kitchen staff Purchases and orders food supplies while managing budget 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 via the GHC App on time weekly. 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 45-50 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. 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. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization as well as one-on-one interactions. 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. Service Orientation- Actively looking for ways to help people. 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 others 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 Qualifications 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 (If required in State). 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