Sous chef jobs in Federal Way, WA

Full-time Description SixSeven Restaurant & Lounge is looking for a talented and service oriented individual to assist in leading our Culinary team as a Sous Chef! The shimmering city is behind you. Beautiful Elliott Bay is right at your feet. The Edgewater Hotel is Seattle's only luxury waterfront hotel, with dramatic views of Elliott Bay, the Olympic Mountains and the downtown skyline, and a location right on Pier 67 at the city's dynamic doorstep. The Edgewater Hotel has been recognized in many prestigious industry publications and has been honored by some of the most elite hospitality and travel industry associations. The Sous Chef will be responsible for but not limited to: Ability to operate in a full service establishment. Familiar with all aspects of cooking, light butchering, light desert, Banquets, and Ala Carte. Knowledge of food inventory, ordering, costing. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize and organize. Ability to work cohesively with co-workers as part of a team. Must understand guest's service needs. Ability to ascertain departmental training needs and provide such training. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Must be open to a variable schedule and length of shifts. The ideal candidate possesses: Excellent reading, writing & oral proficiency of the English language. Successful track record leading a diverse team. Strength to hold staff accountable for day-to-day actions. Previous experience in overseeing associates under a collective bargaining agreement. Salary: $90,000 - $100,000 / Year Bonus Pay: Yes To Apply: Complete the application process, and please include your salary requirements with your submission. Leadership enjoys the following benefits: Inexpensive Health Benefits Package--Medical/Dental/Vision (individual and family coverage at only $50/month) 401k plan--with employer matching Paid days off--holidays/personal/vacation/sick Reduced Parking--$2 valet per day Discounted dry cleaning Complimentary meal Bus Pass Reimbursement Program--40% of bus and ferry transportation reimbursed Career growth opportunities Our Culture: The Noble House Hotels & Resorts philosophy emphasizes 'location, distinction, and soul'. Our properties are not a 'one-size-fits-all'. And neither are our associates. What makes us The Edgewater Hotel lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine, and we like to have fun. In fact, having fun is so important to us that it is included in our corporate core values statement. Requirements Banquet Chef and/or Sous Chef experience at a 4 star Hotel or Resort for a minimum of 2 years. Salary Description $90,000 - $100,00 / year

Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000**

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes America's Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Sous Chef: Competitive Salary: $85,000 - $100,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Executive Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Executive Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Participate and lead roll out programs to the menu, seasonal items, and recipe changes. Supports the corrective action plans for kitchen. Participates in interviews and selection of new kitchen crew. Interacts with Guests - table visits, complaints, special requests. Participates all kitchen crew meeting. Essential Skills/Experience: Minimum of 21 years of age. 3 years experience as a sous chef/kitchen manager. High school graduate. Any formal culinary training. Ability to analyze and participate in financial planning. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

WHO WE ARELindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. ABOUT THE ROLEThe Shipboard Head Chef is a highly involved, hands-on leadership role responsible for the full scope of culinary operations onboard. As the leader of the galley team, you'll be actively engaged in prepping, cooking, and plating meals for both guests and crew, ensuring quality, consistency, and presentation at every service. Beyond daily food preparation, the Head Chef is responsible for managing inventory, placing and tracking food orders, maintaining all sanitation and food safety protocols, and supporting a collaborative, productive team environment in the galley. This is a demanding, fast-paced position that requires strong leadership, excellent time management, and a passion for food and hospitality. The schedule includes split shifts totaling 12-14 hours per day, and the role follows a rotational assignment of approximately 2 months on and 1 month off.RESPONSIBILITIES: Oversees guest and crew meals, adhering to Lindblad's menu matrix and recipes, emphasizing regional, sustainable, and fresh ingredients. Cooks and prepares dishes, leading the galley team along the way. Responsible for all aspects of meal production, including butchering, portioning, preparation, presentation, and flavor. Manages food provisioning, orders, loading, and checks stores, ensuring FIFO rotation. Handles special dietary needs and allergies. Supports the company's sustainable seafood program. Maintains inventory levels and organizes provision storage areas. Ensures sanitation compliance per Lindblad Expeditions, CDC, and Canada Health regulations. Proficient in CDC standards for sanitation. Supervises provision loading, ensures quality, and communicates with suppliers. Stays updated on culinary trends for menu adjustments. Communicates effectively with the Hotel Manager regarding operational matters. Supervisory Responsibilities Supervises training and development for all galley staff. Manages onboard food costs by reviewing orders and controlling local purchases. Coordinates with Purchasing Department and Food and Beverage Manager. Leads galley operation during CDC visits, escorting inspectors and providing professional responses. Ensures uniform compliance for galley chefs and crew. Fills in other galley positions as needed. Safety & Security Ensures food safety and adjusts menus as needed to maintain standards. Participates in required shore-side training. Familiar with ISM codes and requirements. Maintains proficiency in all duties outlined in the company Safety Management System and Emergency Station Billet. Adheres to uniform policy to promote company image and safety, ensuring galley team compliance. Attends onboard safety training, meetings, and drills directed by the Captain, covering fire, abandon ship, man overboard, flooding, and medical emergencies. DESIRED SKILLS AND QUALIFICATIONS Minimum of 2 years of experience managing a culinary team. Completion of formal training at a culinary school preferred. Passenger ship experience preferred. Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines. Ability to communicate successfully with galley team members and office personnel. Ability to effectively present information in one-on-one and small group situations. Must have the ability to work on their feet in a galley of high temperature for 10-12 hours a day for the duration of the rotation. Chefs must also be able to lift up to 50 pounds on a regular basis. Chefs must be able to stay calm and clear headed under stressful situations. Licenses/Certificates Current First Aid/CPR/AED certification required. STCW Basic Safety Training required. STCW Crowd Management required, training provided. STCW Maritime Security Awareness required, training provided. Valid USCG Medical Card per STCW standards, training provided. Vessel Sanitation Public Health (CDC) preferred. Our BenefitsVacation Pay (10% of the daily rate for each day worked)7 Paid HolidaysHealth insurance including Medical, Dental, Vision 401(k) plan with employer match Room and board when scheduled Travel Day PayTravel Expenses PaidTravel benefits for employees and their family Uniforms ProvidedTraining OpportunitiesShort PayEmergency Coverage Pay Employment is contingent on the following: - In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines. - Pre-offer background check; employment is contingent upon the results of this screening. - Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. Continued employment is dependent upon consent to and passing these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request. COMPENSATION STATEMENT Lindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant's location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay. EQUAL OPPORTUNITY EMPLOYER STATEMENT At Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status.

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.

Full-time Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $85,000.00-$95,000.00 Per Year

Role OverviewSodexo Live! has an exciting opportunity for an experienced Executive Chef. Join our growing team today. What You'll Dodevelop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;utilize agreed Sodexo food management and transformation platforms;provide coaching, mentoring and balanced feedback to all culinary team members;support pre-openings, openings, re-starts and new seasonal menu launches;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

We are seeking a passionate and experienced Executive Chef to lead our kitchen operations. As the Executive Chef, you will be responsible for creating exceptional dining experiences, managing culinary venue budgets, leading a talented team, and ensuring the highest standards of food quality and safety. If you're ready to showcase your culinary expertise in a fast-paced environment, we'd love to hear from you! Essential Duties and Responsibilities: Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, customer service and any other areas encompassing the venues. Coordinate and assist venue Managers to support effective operational efficiency and economy. Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation. Determine distribution and allocation of operating budget. Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry. Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses. Use financial plans for spotting trends, measuring productivity and monitoring progress. Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place. Formulate and administer a department budget in order to achieve profitability objectives. Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered. Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands. Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented. Prepare cuisine according to menu specifications provided and ensure that staff executes stated specifications. Interview applicants, direct hired employees to New Hire Orientation and ongoing in-house trainings to increase job knowledge and skill level. Recommend or initiate personnel actions, such as promotions, transfers, discharges and disciplinary measures. Prioritize and plan work activities, use time efficiently; plan for additional resources; set goals and objectives. Additional Duties: Promote organization in industry and trade associations. Participation and preparation of show pieces and presentations for food shows and local culinary events to depict and promote property culinary excellence. Plan menu, taking advantage of foods in season and local availability with special consideration to the Tribal industry availability. Plan menu items and other specialty items as needed and upon request. Train and coach staff in the importance of quality customer service skills to ensure excellence for the ultimate guest experience. Ensure equipment is maintained in good working order. Inspect food service facilities to ensure that equipment and buildings meet required health laws and internal regulations. Inspect and taste prepared foods to maintain quality standards and sanitation regulations. Maintain and develop food lists to ensure that sufficient items are ordered in a timely manner. Coach and counsel employees to encourage positive behaviors and empower employees to analyze and effectively resolve guest challenges and areas of concern. Monitor fluctuations and trends in business volumes to be used in short and long term forecasting. Implement opportunities for manager operational costs and boosting bottom line. Coordinate with the Marketing Department to develop Marketing Strategy and ensure a consistent image is being portrayed. Collaborate with the Marketing Department to create ongoing in-house promotions and activities to stimulate sales, staff and customers. Develop and maintain gracious and efficient customer service procedures. Monitor service trends by speaking with guests, reviewing written guest comment cards, and guest tracking information to ensure quality service standards are achieved. Resolve complaints made by patrons and/or employees in a timely manner. Anticipate, identify and ensure customer needs are being met. Manage difficult or emotional situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments. Recognize employees for demonstrating excellent service initiative with guests and fellow employees. Requirements Culinary Arts Certificate from a college or technical school or Eight (8) years of directly related experience. ServSafe Manager Certificate. Ability to pass a background check. Ready to take your culinary career to the next level? Apply now and become a part of our dynamic team! Why Join Us: Explore career growth opportunities and excellent benefits. Discover more about our comprehensive benefits package and the advantages of working here at Little Creek Careers Page. About Little Creek Casino Resort: At Little Creek, we foster a culture of excellence where every team member contributes to creating exceptional guest experiences. We are committed to diversity and equal opportunity employment, valuing all individuals regardless of race, color, religion, gender, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression. Salary Description Based on Experience

Job Title: CHEF Pay Range: 80,000 - 100,000/ annually (depends on experience) About US: Supreme Dumplings is a thriving restaurant known for its exquisite dumplings and authentic Chinese cuisine. We take pride in our commitment to quality, exceptional service, and creating a memorable dining experience for our customers. As we continue to expand and innovate, we are seeking a dynamic and experienced Chef to join our team and lead our restaurant to new heights of success. Job Overview: Thank you for your interest in the Chef position at our company! We are looking for a chef with strong interpersonal skills to join our company who can: develop recipes and menus, develop and lead a strong back of house team, set and enforce kitchen policies and procedures, has a forward thinking/growth mindset who can help us grow as an organization. We look forward to reviewing your qualifications and what you can bring to our organization! Responsibilities: Develops recipes and menus. Collaborating with the restaurant leadership to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Oversees back-of-house operations. Sets the staffing schedule. Leads pre-shift meetings. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Helps with financial planning and budgeting. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Core Competencies Physical ability to work under the following conditions: bending, reaching, stretching, twisting, climbing stairs, manual dexterity/coordination, standing for extended periods of time, lifting heavy objects 50lbs., and other physical activities common to kitchens. Work may involve interactions with a diverse client/guest population and involves working with people, so strong communication skills are a must Expert knowledge in kitchen operations, food safety, and sanitation rules In-depth knowledge of federal, state, and local food handling regulations Ability to develop unique recipes Current knowledge of trends in the restaurant industry Comfortable training, directing and supervising kitchen staff Exceptional leadership skills, including motivation and goal setting Excellent communication and interpersonal skills Time management and organization Requirements : Expert knowledge of the restaurant or organization's cuisine Experience working in Chinese cuisine Advanced culinary skills including food preparation, flavor pairings and other cooking best practices A culinary arts bachelor's or master's degree is preferred. At least 5 years of management experience is preferred. Bilingual to English & Mandarin. Benefits : Competitive salary and performance-based incentives. Opportunities for career growth and professional development. A supportive and collaborative work environment. Employee discounts and benefits.

Job DescriptionBenefits: 401(k) Company parties Competitive salary Dental insurance Free food & snacks Health insurance Opportunity for advancement Paid time off Fast-growing company looking for a passionate, creative, and detail-oriented Head Chef to join! **How to Apply: To proceed with your application, please complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. ********************************************************************** Who We Are: At HeartnBelly, we are more than just a food business. We aim to craft bold, crave-worthy dishes that bring people together, combining the joy of familiar flavors with the thrill of innovation. Our operations span food trucks, catering, and production kitchens, all driven by our mission: to add sparks to communities with flavors that touch our hearts. Why Join Us? We are growing fast and seeking a passionate, creative, and detail-oriented Head Chef to lead our culinary team. This role isn't just about cooking; it's about shaping the future of HeartnBelly's menu, team, and overall food experience. As we double our presence and expand into new markets, you'll have the opportunity to leave your mark on a company dedicated to excellence and innovation. Who We Are Looking For: We seek a culinary visionary with strong leadership skills and a passion for street food. You're not just a chef; you're a mentor, innovator, and quality champion who thrives in fast-paced environments. You have: Experience: 8+ years in professional kitchens, including 3+ years in a leadership role, with experience in high-volume kitchens, production kitchens, or large-scale catering. Expertise: Deep culinary knowledge, proficiency in diverse cooking techniques, and familiarity with a wide range of kitchen equipment. Innovation: A passion for creating dishes that wow our customers, with a scientific and customer-focused approach to menu development. Operational Acumen: Strong understanding of food costing, inventory control, and process optimization. Leadership: A proven ability to train, mentor, and inspire teams while fostering a collaborative and respectful kitchen culture. Roles and Responsibilities: As Head Chef, you'll work closely with the Executive Chef/Owner and the Operations Manager to ensure culinary excellence and operational efficiency. Your responsibilities include: 1. Culinary Leadership and Innovation Develop and execute bold, crave-worthy menus that delight customers and align with HeartnBelly's mission. Lead menu R&D, incorporating customer feedback and food trends. Standardize recipes to ensure consistency across all locations. 2. Kitchen Operations and Quality Control Oversee daily kitchen workflows and optimize food preparation processes. Conduct regular quality audits, addressing discrepancies immediately. Maintain strict food safety and hygiene standards. Collaborate with the Operations Manager to refine service flow and address operational bottlenecks. 3. Team Development and Training Mentor and train kitchen staff, fostering a culture of collaboration, respect, and growth. Build performance improvement plans and support team members in reaching their potential. Work with Kitchen Leads to create balanced schedules and ensure team well-being. 4. Collaborative Leadership Partner with the Operations Manager to align culinary and operational goals. Work together on inventory management, cost control, and equipment maintenance. Culture Fit: At HeartnBelly, our values guide everything we do: Crave: A relentless desire to create food that people love. Curiosity: A commitment to exploring new ideas and techniques to stay ahead. Contribute: Elevate and share through your creations, making every dish meaningful. Connection: Strengthen old relationships and foster new ones through the joy of food. Why This Role Matters: This isn't just a job; it's a chance to shape HeartnBelly's future. As Head Chef, you'll have the creative freedom and resources to make a lasting impact on the team you lead and the communities we serve. How to Apply: Are you ready to take on this challenge and lead HeartnBelly's culinary vision? Complete our online application using the link below, along with your resume and a brief cover letter explaining why you are the perfect fit for this role. ********************************************************************** We can't wait to meet you!

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: The Club at Snoqualmie Ridge Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Pay Range: $77,969 - $150,000 Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Free Golf at home club/ Discounted Golf throughout portfolio Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

WHAT'S IN IT FOR YOU Competitive salary starting at $139,874.59 - DOE with discretionary performance bonuses 2x a year! Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents. Complimentary meals and covered team member parking. Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses. Company-paid gaming licenses (Class A & Class B) Variety of additional voluntary benefits and retirement plans. WHAT YOU'LL DO Be the face of Muckleshoot Casino Resort for new hires and team members; exemplify Muckleshoot Casino Resort's values and set a great example by always demonstrating excellent guest service and professionalism. Serve as a strategic partner to the Food and Beverage Director and senior leadership, contributing to the development and execution of the property's culinary vision and long-term F&B strategy. Drive culinary innovation by researching, anticipating, and implementing emerging food trends, technologies, and guest experience enhancements. Lead the creation and launch of new concepts, pop-ups, and signature events that position the casino as a regional leader in food and beverage. Assist in full P&L responsibility for all culinary operations, including forecasting, budgeting, and financial analysis. Collaborate with finance and procurement teams to optimize vendor relationships, negotiate contracts, and maximize profitability. Conduct ROI analysis for new menu items, concepts, and capital investments. Develop and implement systems to capture and analyze guest feedback, using data to personalize offerings and continuously improve satisfaction. Design and execute VIP, loyalty, and special event culinary experiences that exceed guest expectations and drive repeat business. Champion a culture of hospitality, ensuring every guest interaction reflects the highest standards of service and culinary excellence. Lead crisis management and business continuity planning for kitchen operations, including foodborne illness response and supply chain disruptions. Maintain up-to-date knowledge of regulatory changes and proactively update policies and procedures. Lead the adoption of new kitchen technologies, such as automation, digital ordering, and AI-driven inventory management. Leverage data analytics for menu engineering, labor optimization, and guest insights. Continuously evaluate and implement tools that enhance operational efficiency and guest experience. Identify and develop future culinary leaders through succession planning, mentoring, and targeted professional development. Establish clear performance metrics and career pathways for all team members. Foster a culture of continuous learning, encouraging ongoing certification and skill advancement. In partnership with the Food and Beverage Director, foster cross-departmental collaboration with marketing, events, hotel, and gaming teams to deliver integrated guest experiences. Represent the Food and Beverage Department and the casino at industry events, conferences, and in media as a culinary ambassador. Communicate effectively with all levels of staff, management, and external partners. Set and uphold standards for excellence, integrity, and professionalism; serve as a role model for continuous improvement and positive culture. Implement systems for recognizing and rewarding outstanding performance. Regularly review and update SOPs, training materials, and performance metrics to ensure best-in-class operations. Inspire and motivate the team to achieve excellence and innovation in all aspects of culinary operations. WHAT YOU'LL BRING Ability to obtain a Class III A gaming license. HACCP, State Sanitation Certification, or Serve Safe certification required. Minimum 10 years of progressive culinary leadership experience, preferably in a high-volume, multi-outlet casino or resort environment. Proven track record of innovation, financial performance, and team development. Advanced knowledge of culinary techniques, food safety, and kitchen operations. Strong business acumen, communication skills, and strategic thinking. Valid WA State Health Card/Food Handler permit required. ACF Accreditation or affiliation preferred. HOW YOU'LL BE SUCCESSFUL Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. Knowledge of health & safety standards, and safety regulations. Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. Knowledge of loss prevention and waste reduction management. Knowledge of managing food control and labor cost, demonstration cooking, menu development, and the development of the culinary team. Knowledge of currently acceptable practices for organizational behavior and human resources management. Ability to operate all types of cooking equipment. Ability to operate and use inventory and ordering software and related KPI Dashboard Software Ability to demonstrate strong leadership skills and excellent client and guest service. Ability to create menus, do cost analysis of recipes and set menu pricing. Ability to interact with casino staff and management personnel effectively. Ability to work with and maintain confidential information and materials. Skilled in excellent verbal and written communication. Read, write, and speak English fluently. Skilled in advanced organization and teamwork.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes America's Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

Job Title: CHEF Pay Range: 80,000 - 100,000/ annually (depends on experience) About US: Supreme Dumplings is a thriving restaurant known for its exquisite dumplings and authentic Chinese cuisine. We take pride in our commitment to quality, exceptional service, and creating a memorable dining experience for our customers. As we continue to expand and innovate, we are seeking a dynamic and experienced Chef to join our team and lead our restaurant to new heights of success. Job Overview: Thank you for your interest in the Chef position at our company! We are looking for a chef with strong interpersonal skills to join our company who can: develop recipes and menus, develop and lead a strong back of house team, set and enforce kitchen policies and procedures, has a forward thinking/growth mindset who can help us grow as an organization. We look forward to reviewing your qualifications and what you can bring to our organization! Responsibilities: Develops recipes and menus. Collaborating with the restaurant leadership to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Oversees back-of-house operations. Sets the staffing schedule. Leads pre-shift meetings. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Helps with financial planning and budgeting. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Core Competencies Physical ability to work under the following conditions: bending, reaching, stretching, twisting, climbing stairs, manual dexterity/coordination, standing for extended periods of time, lifting heavy objects 50lbs., and other physical activities common to kitchens. Work may involve interactions with a diverse client/guest population and involves working with people, so strong communication skills are a must Expert knowledge in kitchen operations, food safety, and sanitation rules In-depth knowledge of federal, state, and local food handling regulations Ability to develop unique recipes Current knowledge of trends in the restaurant industry Comfortable training, directing and supervising kitchen staff Exceptional leadership skills, including motivation and goal setting Excellent communication and interpersonal skills Time management and organization Requirements: Expert knowledge of the restaurant or organization's cuisine Experience working in Chinese cuisine Advanced culinary skills including food preparation, flavor pairings and other cooking best practices A culinary arts bachelor's or master's degree is preferred. At least 5 years of management experience is preferred. Bilingual to English & Mandarin. Benefits: Competitive salary and performance-based incentives. Opportunities for career growth and professional development. A supportive and collaborative work environment. Employee discounts and benefits.

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements: CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence.

WHAT'S IN IT FOR YOU * Competitive salary starting at $139,874.59 - DOE with discretionary performance bonuses 2x a year! * Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents. * Complimentary meals and covered team member parking. * Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses. * Company-paid gaming licenses (Class A & Class B) * Variety of additional voluntary benefits and retirement plans. WHAT YOU'LL DO * Be the face of Muckleshoot Casino Resort for new hires and team members; exemplify Muckleshoot Casino Resort's values and set a great example by always demonstrating excellent guest service and professionalism. * Serve as a strategic partner to the Food and Beverage Director and senior leadership, contributing to the development and execution of the property's culinary vision and long-term F&B strategy. * Drive culinary innovation by researching, anticipating, and implementing emerging food trends, technologies, and guest experience enhancements. * Lead the creation and launch of new concepts, pop-ups, and signature events that position the casino as a regional leader in food and beverage. * Assist in full P&L responsibility for all culinary operations, including forecasting, budgeting, and financial analysis. * Collaborate with finance and procurement teams to optimize vendor relationships, negotiate contracts, and maximize profitability. * Conduct ROI analysis for new menu items, concepts, and capital investments. * Develop and implement systems to capture and analyze guest feedback, using data to personalize offerings and continuously improve satisfaction. * Design and execute VIP, loyalty, and special event culinary experiences that exceed guest expectations and drive repeat business. * Champion a culture of hospitality, ensuring every guest interaction reflects the highest standards of service and culinary excellence. * Lead crisis management and business continuity planning for kitchen operations, including foodborne illness response and supply chain disruptions. * Maintain up-to-date knowledge of regulatory changes and proactively update policies and procedures. * Lead the adoption of new kitchen technologies, such as automation, digital ordering, and AI-driven inventory management. * Leverage data analytics for menu engineering, labor optimization, and guest insights. * Continuously evaluate and implement tools that enhance operational efficiency and guest experience. * Identify and develop future culinary leaders through succession planning, mentoring, and targeted professional development. * Establish clear performance metrics and career pathways for all team members. * Foster a culture of continuous learning, encouraging ongoing certification and skill advancement. * In partnership with the Food and Beverage Director, foster cross-departmental collaboration with marketing, events, hotel, and gaming teams to deliver integrated guest experiences. * Represent the Food and Beverage Department and the casino at industry events, conferences, and in media as a culinary ambassador. * Communicate effectively with all levels of staff, management, and external partners. * Set and uphold standards for excellence, integrity, and professionalism; serve as a role model for continuous improvement and positive culture. * Implement systems for recognizing and rewarding outstanding performance. * Regularly review and update SOPs, training materials, and performance metrics to ensure best-in-class operations. * Inspire and motivate the team to achieve excellence and innovation in all aspects of culinary operations. WHAT YOU'LL BRING * Ability to obtain a Class III A gaming license. * HACCP, State Sanitation Certification, or Serve Safe certification required. * Minimum 10 years of progressive culinary leadership experience, preferably in a high-volume, multi-outlet casino or resort environment. * Proven track record of innovation, financial performance, and team development. * Advanced knowledge of culinary techniques, food safety, and kitchen operations. * Strong business acumen, communication skills, and strategic thinking. * Valid WA State Health Card/Food Handler permit required. * ACF Accreditation or affiliation preferred. HOW YOU'LL BE SUCCESSFUL * Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. * Knowledge of health & safety standards, and safety regulations. * Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. * Knowledge of loss prevention and waste reduction management. * Knowledge of managing food control and labor cost, demonstration cooking, menu development, and the development of the culinary team. * Knowledge of currently acceptable practices for organizational behavior and human resources management. * Ability to operate all types of cooking equipment. * Ability to operate and use inventory and ordering software and related KPI Dashboard Software * Ability to demonstrate strong leadership skills and excellent client and guest service. * Ability to create menus, do cost analysis of recipes and set menu pricing. * Ability to interact with casino staff and management personnel effectively. * Ability to work with and maintain confidential information and materials. * Skilled in excellent verbal and written communication. Read, write, and speak English fluently. * Skilled in advanced organization and teamwork.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.