Sous chef jobs in Grand Rapids, MI - 25 jobs

Benefits: 401(k) Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. Sous Chef will have oversite of all kitchen operations for their concept of All In Hospitality Group. They will work directly with the Chef de Cuisine and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Areas of Focus (including but not limited to): Building and maintaining relationships with food vendors Focused on in-store food cost, inventory, and waste management Menu development alongside Chef de Cuisine and Culinary Director Mentorship and development with current in-house leadership and hourly staff Leading 1-1's Action plans for goal achievements Ensuring safety practices and handbook standards are being followed Working to maximize profitability in the kitchen Reviewing store inventory and variances Reviewing P&Ls and cost effectiveness Reviewing and controlling labor costs Creating and promoting healthy workplace culture and teamwork towards a communitive goal Interviewing and hiring kitchen leadership and hourly staff Ensuring efficiencies along facility layouts and in-house assets Developing and executing sales driving opportunities Running shifts daily to ensure guest service standards and efficient operations Requirements: Minimum of 1 year current, salaried chef experience in a high-volume restaurant/bar Strong organizational skills to manage the needs of the restaurant Detailed oriented Must be, or willing to be ServSafe complaint Communication skills to inspire and motivate consistency and excellence Strong belief in a professional and ethical approach to leading, motivating, and developing staff Reports To: Chef de Cuisine/ General Manager Pay: Salary Hours: 45-47 hours/week This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. If you're passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, we'd love to hear from you! Compensation: $50,000.00 - $56,000.00 per year The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. We can't wait for you to join our team! The Winchester Hancock Donkey Taqueria All In Hospitality Group is an equal opportunity employer. Candidates are considered for employment with All In Hospitality Group without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other classification protected by applicable law, state or local law.

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will be responsible for effectively managing high volume recruitment for an investor group at the community level including all front-line staff and leadership roles. Ready to become a talent-hunting superhero? We're on the lookout for a rockstar Talent Acquisition Specialist to join our dream team in Michigan and beyond! As a key player in our Talent Acquisition league, you'll be the mastermind behind attracting, assessing, and hiring the crème de la crème to fuel our organization's growth and success. Get ready for an adventure! Embark on thrilling full-cycle recruitment quests, from unearthing hidden gems to rolling out the red carpet for new hires Channel your inner recruiter to develop clever sourcing strategies and build a talent pool that would make other companies green with envy Team up with hiring managers to crack the code of job requirements and craft job descriptions so irresistible, candidates will be lining up around the block Wield the power of Applicant Tracking Systems (ATS) like a pro gamer, managing candidate flow and maintaining pristine records Play the role of candidate whisperer during initial screenings and orchestrate interview schedules with the finesse of a symphony conductor Transform into a sage guide, preparing candidates for interviews with your infinite wisdom and encouragement Join forces with the hiring squad to make selection decisions and extend job offers that candidates can't refuse Channel your inner data scientist to conjure up dazzling reports on recruitment metrics, open positions, and hiring progress Become the Pied Piper of talent, developing relationships with local universities to attract the brightest young minds Don your superhero cape and save the day at job fairs and on-campus recruitment events Stay one step ahead of the game by keeping your finger on the pulse of industry trends, labor market conditions, and recruitment sorcery Be the guardian of compliance, ensuring all recruitment shenanigans adhere to labor laws and company policies Qualifications Are you ready to join our talent-hunting dream team? Here's what you'll need in your superhero utility belt: A shiny Bachelor's degree in Human Resources, Business Administration, or a related field (cape optional, but encouraged) 3+ years of full-cycle recruiting experience, with at least 1 year battling it out in the corporate arena Jedi-level mastery of recruitment tools, including ATS, LinkedIn, Indeed, and various job boards Communication skills so sharp, they could cut through diamond (both written and verbal) Decision-making abilities that would make even Sherlock Holmes jealous Eagle-eye attention to detail (no "Where's Waldo" challenge can defeat you) Organizational and administrative skills that would put Martha Stewart to shame Ability to juggle multiple tasks like a circus pro and prioritize like a time-management guru Customer service skills so stellar, they're practically out of this world Microsoft Office Suite wizardry (Excel ninjas, we're looking at you) A brain packed with knowledge of labor laws and recruitment best practices A valid driver's license (for when you need to make a quick getaway... to job fairs) Team player extraordinaire with collaboration skills that could unite the Avengers A goal-oriented mindset sharper than Cupid's arrow, always hitting those hiring targets The ability to keep secrets better than a spy novel protagonist (confidentiality is key!) If you've got these superpowers, we want YOU on our talent acquisition adventure! Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

Creative Dining is hiring immediately for a full-time Sous Chef position. Schedule: Full time schedule. Open availability is required. Hours and days may vary; more details upon interview. Requirement: 3 years of experience required. Pay Range:$20.00 to $23.00 YOU'D MAKE A GREAT ADDITION TO OUR TEAM! At Creative Dining, we believe in the power of hospitality to create connections and build community. If you're passionate about culinary excellence and making a real impact, you'll be a perfect fit for our team, where integrity, creativity, and teamwork are at the core of everything we do! Job Summary As a Sous Chef at Creative Dining, you will play a key role in overseeing food production, ensuring that each meal is prepared to culinary excellence and served on time. You will supervise and train kitchen staff, manage kitchen operations, and maintain high standards for food quality, safety, and sanitation. The Sous Chef will work closely with the Production Managers to oversee day-to-day kitchen functions, ensuring an efficient, creative, and safe environment. Essential Functions/Responsibilities Food Production: Ensure all food is ready on time using efficient production and batch cooking techniques. Staff Supervision: Lead, train, and support kitchen staff to maintain quality and productivity. Menu Execution: Review Function Sheets and ensure timely preparation for events. Prep & Inventory: Manage prep sheets, duty rosters, and production records. Food Safety: Follow safe food handling practices and maintain clean, sanitized kitchen areas. Equipment Monitoring: Ensure kitchen equipment functions properly and report issues promptly. Compliance: Adhere to health codes, sanitation guidelines, and OSHA regulations. Kitchen Operations: Open and close the kitchen, complete checklists, and secure the area. Communication: Report food production and kitchen issues to the Production Manager. Workplace Safety: Maintain a safe, organized work environment, and follow safety protocols. Other Duties: Perform additional tasks as needed to support kitchen operations. Education, Skills & Expectations: High School diploma or equivalent required Culinary Arts Degree preferred 1 - 3 years cooking experience Supervisory experience preferred ServSafe Certification First Aid training BENEFITS FOR OUR TEAM MEMBERS Full-time positions offer the following benefits to associates: Medical, Dental, Vision, Disability, Accident, Critical Illness Insurance& HSA Account with employer match Employer Paid Life Insurance Paid Time Off&Paid Holidays Quarterly Bonus Opportunities Earned Wage Access Retirement Plan Positions located at Calvin University offer access to Calvin's library and campus gym Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without 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.

Benefits: 401(k) Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. Sous Chef will have oversite of all kitchen operations for their concept of All In Hospitality Group. They will work directly with the Chef de Cuisine and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Areas of Focus (including but not limited to): Building and maintaining relationships with food vendors Focused on in-store food cost, inventory, and waste management Menu development alongside Chef de Cuisine and Culinary Director Mentorship and development with current in-house leadership and hourly staff Leading 1-1's Action plans for goal achievements Ensuring safety practices and handbook standards are being followed Working to maximize profitability in the kitchen Reviewing store inventory and variances Reviewing P&Ls and cost effectiveness Reviewing and controlling labor costs Creating and promoting healthy workplace culture and teamwork towards a communitive goal Interviewing and hiring kitchen leadership and hourly staff Ensuring efficiencies along facility layouts and in-house assets Developing and executing sales driving opportunities Running shifts daily to ensure guest service standards and efficient operations Requirements: Minimum of 1 years current, salaried chef experience in a high-volume restaurant/bar Strong organizational skills to manage the needs of the restaurant Detailed oriented Must be, or willing to be ServSafe complaint Communication skills to inspire and motivate consistency and excellence Strong belief in a professional and ethical approach to leading, motivating, and developing staff Reports To: Chef de Cuisine/ General Manager Pay: Salary Hours: 45-47 hours/week This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. If you're passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, we'd love to hear from you! Compensation: $50,000.00 - $55,000.00 per year The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. We can't wait for you to join our team! The Winchester Hancock Donkey Taqueria All In Hospitality Group is an equal opportunity employer. Candidates are considered for employment with All In Hospitality Group without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other classification protected by applicable law, state or local law.

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

IKUS Life Enrichment Services / Indian Trails Camp Camp & Respite Head Chef IKUS Life Enrichment Services/Indian Trails Camp is seeking a dedicated Camp & Head Respite Chef to lead our food service operations. Be part of a vibrant, inclusive camp community where your meals contribute to camper experience and well-being! This hands-on role is central to the camp community, overseeing menu planning, purchasing, meal preparation, safety, sanitation, and sustainability initiatives. You will provide nourishing meals that support the well-being of campers during the summer and weekend respite guests in the off-season. This is a full-time summer position, serving three meals daily, with additional respite weekends approximately twice per month during the off-season. The role offers potential growth opportunities in catering and program development and may expand into a year-round leadership position. Summary of Essential Job Functions Oversee daily operations of the camp food and dining services, coordinating activities between the kitchen and camp programs. Plan and prepare nutritionally balanced meals, snacks, and outdoor cooking programs. Ensure safe, efficient preparation and service of all meals, maintaining high food safety standards. Manage inventory, ordering, and maintenance of food, equipment, and supplies; ensure kitchen and facilities meet safety and sanitation regulations. Plan and operate the kitchen in a budget-conscious manner, ensuring cost efficiency while maintaining quality. Promote sustainable practices, including waste reduction, reuse, recycling, and composting. Partner with vendors and local farmers to secure quality products within budget. Monitor and train staff to meet OSHA and CMH food service standards. Provide supervision and support for a team of 3-4 staff of individuals with and without disabilities in program settings. Support a positive team culture and collaborate effectively with camp leadership and staff. Potential to develop and expand catering services, including marketing and community outreach, to make this a full-time year round role. Position Requirements Bachelor's degree in Management, Nutrition, Hospitality, or related field preferred, or 5+ years of successful kitchen management experience. Experience in institutional, large-scale, or catering food service; knowledge of ordering, inventory, budgeting, meal prep, serving, catering, and kitchen equipment. Experience preparing special dietary foods and knowledge of food safety standards (ME State Department of Health codes preferred). Proven ability to supervise staff, work independently, and collaborate effectively in a team. Strong written and verbal communication skills; able to resolve work challenges and communicate with parents about dietary needs. Experience with individuals with neurological, psychological, or physical disabilities preferred. Proficient in Microsoft Office and Google Docs; valid food service certifications (e.g., SERV Safe, CDM). Valid Michigan driver's license per IKUS policy. Physical ability to lift 50+ lbs and perform tasks while standing or walking for extended periods; ability to work in hot kitchens or outdoor cooking environments. Position Information: Job Type: Summer camp stipend, hourly respite weekends, hourly catering Pay: Summer Season: $800-$1,100/week (40-60 hours/week); housing options available Off-Season: Respite weekends, hourly events, and catering $21-$24/hour Benefits: Part-time: Sick time, 401(k) eligibility after specified period Potential full-time growth: Paid time off, sick time, holidays, health insurance, life insurance, disability, dental, and vision coverage Reports To: Camp Director and Executive Director Work Environment: Hands-on, fast-paced, team-oriented camp setting, including indoor kitchens and outdoor cooking activities; seasonal variations in schedule may apply. Disclaimer The above statements describe the general nature and level of work performed in this position. They are not an exhaustive list of all responsibilities, duties, and skills required. Staff may be asked to perform duties outside of normal responsibilities as needed. For more information, visit ikuslife.org. EOE

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will be responsible for effectively managing high volume recruitment for an investor group at the community level including all front-line staff and leadership roles. Ready to become a talent-hunting superhero? We're on the lookout for a rockstar Talent Acquisition Specialist to join our dream team in Michigan and beyond! As a key player in our Talent Acquisition league, you'll be the mastermind behind attracting, assessing, and hiring the crème de la crème to fuel our organization's growth and success. Get ready for an adventure! Embark on thrilling full-cycle recruitment quests, from unearthing hidden gems to rolling out the red carpet for new hires Channel your inner recruiter to develop clever sourcing strategies and build a talent pool that would make other companies green with envy Team up with hiring managers to crack the code of job requirements and craft job descriptions so irresistible, candidates will be lining up around the block Wield the power of Applicant Tracking Systems (ATS) like a pro gamer, managing candidate flow and maintaining pristine records Play the role of candidate whisperer during initial screenings and orchestrate interview schedules with the finesse of a symphony conductor Transform into a sage guide, preparing candidates for interviews with your infinite wisdom and encouragement Join forces with the hiring squad to make selection decisions and extend job offers that candidates can't refuse Channel your inner data scientist to conjure up dazzling reports on recruitment metrics, open positions, and hiring progress Become the Pied Piper of talent, developing relationships with local universities to attract the brightest young minds Don your superhero cape and save the day at job fairs and on-campus recruitment events Stay one step ahead of the game by keeping your finger on the pulse of industry trends, labor market conditions, and recruitment sorcery Be the guardian of compliance, ensuring all recruitment shenanigans adhere to labor laws and company policies Qualifications Are you ready to join our talent-hunting dream team? Here's what you'll need in your superhero utility belt: A shiny Bachelor's degree in Human Resources, Business Administration, or a related field (cape optional, but encouraged) 3+ years of full-cycle recruiting experience, with at least 1 year battling it out in the corporate arena Jedi-level mastery of recruitment tools, including ATS, LinkedIn, Indeed, and various job boards Communication skills so sharp, they could cut through diamond (both written and verbal) Decision-making abilities that would make even Sherlock Holmes jealous Eagle-eye attention to detail (no "Where's Waldo" challenge can defeat you) Organizational and administrative skills that would put Martha Stewart to shame Ability to juggle multiple tasks like a circus pro and prioritize like a time-management guru Customer service skills so stellar, they're practically out of this world Microsoft Office Suite wizardry (Excel ninjas, we're looking at you) A brain packed with knowledge of labor laws and recruitment best practices A valid driver's license (for when you need to make a quick getaway... to job fairs) Team player extraordinaire with collaboration skills that could unite the Avengers A goal-oriented mindset sharper than Cupid's arrow, always hitting those hiring targets The ability to keep secrets better than a spy novel protagonist (confidentiality is key!) If you've got these superpowers, we want YOU on our talent acquisition adventure! Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

We are seeking a passionate and experienced Sous Chef to join our award-winning, upscale restaurant in beautiful west Michigan. Located in the heart of a bustling downtown, our establishment is a destination for locals, tourists, and food lovers alike. As Sous Chef, you'll work alongside our culinary team to craft seasonal menus, lead kitchen operations, and deliver an unforgettable dining experience. This is an ideal opportunity for a creative, detail-oriented professional who thrives in an all-scratch, fast-paced, high-end culinary environment. What You'll Do: Assist in the daily operations of the kitchen, ensuring excellence in food quality, presentation, and consistency Support and inspire a talented culinary team, providing leadership, mentorship, and training Help develop innovative, seasonal dishes with a focus on locally-sourced and sustainable ingredients Maintain high standards for cleanliness, organization, and food safety What We're Looking For: 3+ years of experience as a Sous Chef or Senior Line Cook in a fine dining or upscale restaurant A deep love for food, creativity, and hospitality Strong leadership and communication skills Experience with inventory, ordering, and cost control Culinary degree or formal training preferred Flexibility to work nights, weekends, and holidays What We Offer: Competitive salary Flexible vacation / PTO Health and vision insurance Daily manager meal A supportive, team-oriented environment Opportunities for professional growth and development How to Apply: Please click apply or email your résumé to ********************. Harper Associates works with many restaurant and hospitality companies throughout Michigan. Visit ****************** for a full list of available job opportunities!

IKUS Life Enrichment Services / Indian Trails Camp Camp & Respite Head Chef IKUS Life Enrichment Services/Indian Trails Camp is seeking a dedicated Camp & Head Respite Chef to lead our food service operations. Be part of a vibrant, inclusive camp community where your meals contribute to camper experience and well-being! This hands-on role is central to the camp community, overseeing menu planning, purchasing, meal preparation, safety, sanitation, and sustainability initiatives. You will provide nourishing meals that support the well-being of campers during the summer and weekend respite guests in the off-season. This is a full-time summer position, serving three meals daily, with additional respite weekends approximately twice per month during the off-season. The role offers potential growth opportunities in catering and program development and may expand into a year-round leadership position. Summary of Essential Job Functions * Oversee daily operations of the camp food and dining services, coordinating activities between the kitchen and camp programs. * Plan and prepare nutritionally balanced meals, snacks, and outdoor cooking programs. * Ensure safe, efficient preparation and service of all meals, maintaining high food safety standards. * Manage inventory, ordering, and maintenance of food, equipment, and supplies; ensure kitchen and facilities meet safety and sanitation regulations. * Plan and operate the kitchen in a budget-conscious manner, ensuring cost efficiency while maintaining quality. * Promote sustainable practices, including waste reduction, reuse, recycling, and composting. * Partner with vendors and local farmers to secure quality products within budget. * Monitor and train staff to meet OSHA and CMH food service standards. * Provide supervision and support for a team of 3-4 staff of individuals with and without disabilities in program settings. * Support a positive team culture and collaborate effectively with camp leadership and staff. * Potential to develop and expand catering services, including marketing and community outreach, to make this a full-time year round role. Position Requirements * Bachelor's degree in Management, Nutrition, Hospitality, or related field preferred, or 5+ years of successful kitchen management experience. * Experience in institutional, large-scale, or catering food service; knowledge of ordering, inventory, budgeting, meal prep, serving, catering, and kitchen equipment. * Experience preparing special dietary foods and knowledge of food safety standards (ME State Department of Health codes preferred). * Proven ability to supervise staff, work independently, and collaborate effectively in a team. * Strong written and verbal communication skills; able to resolve work challenges and communicate with parents about dietary needs. * Experience with individuals with neurological, psychological, or physical disabilities preferred. * Proficient in Microsoft Office and Google Docs; valid food service certifications (e.g., SERV Safe, CDM). * Valid Michigan driver's license per IKUS policy. * Physical ability to lift 50+ lbs and perform tasks while standing or walking for extended periods; ability to work in hot kitchens or outdoor cooking environments. Position Information: Job Type: Summer camp stipend, hourly respite weekends, hourly catering Pay: * Summer Season: $800-$1,100/week (40-60 hours/week); housing options available * Off-Season: Respite weekends, hourly events, and catering $21-$24/hour Benefits: * Part-time: Sick time, 401(k) eligibility after specified period * Potential full-time growth: Paid time off, sick time, holidays, health insurance, life insurance, disability, dental, and vision coverage Reports To: Camp Director and Executive Director Work Environment: Hands-on, fast-paced, team-oriented camp setting, including indoor kitchens and outdoor cooking activities; seasonal variations in schedule may apply. Disclaimer The above statements describe the general nature and level of work performed in this position. They are not an exhaustive list of all responsibilities, duties, and skills required. Staff may be asked to perform duties outside of normal responsibilities as needed. For more information, visit ikuslife.org. EOE

BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

Join Our Team as a Head Chef! We're a passionate, family-owned Italian restaurant, and we're looking for an experienced, hardworking, and creative Head Chef to lead our kitchen! Work Schedule: 45-50 hours per week, full-time Competitive Salary: Based on experience Family Atmosphere: Join a team that feels like family Recipe Freedom: Work with our beloved family recipes and create exciting new weekly features (3 dishes per week!) Simple, Italian Cuisine: Prepare fresh, authentic, and delicious dishes that highlight our Italian heritage Health Insurance: Comprehensive coverage for you Paid Vacation: We believe in work-life balance! Cost Control: Oversee food and labor cost management to ensure profitability and efficiency Simple IRA Retirement Program: Plan for the future with our retirement benefit! If you're a motivated chef with a love for Italian food, creativity, and leadership, this is your chance to take charge and make a real impact on our menu and kitchen! Apply today and be a part of something special! Work schedule 10 hour shift 8 hour shift Weekend availability Supplemental pay Supplemental income Benefits Paid time off Health insurance 401(k)

Job Title: Executive Chef Reports To: Food and Beverage Director Summary: The Executive Chef is responsible for overseeing the daily operations of the kitchen. The primary goal is to lead and inspire kitchen staff in the creation of culinary excellence. The Executive Chef is responsible for designing menus, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity and stepping in to help wherever needed. Duties and Responsibilities: Hire and train staff to prepare and cook all menu items Monitor, coach and motivate kitchen staff Establish clear performance expectations and enforce best practices for safety and sanitation in the kitchen Complete necessary paperwork and communicate payroll, onboarding, termination and personnel changes to HR Conduct annual performance reviews Code invoices to the correct accounting code/department Create innovative recipes to regularly update menus and design plate presentation for dishes to match the theme of the restaurant Source unique local ingredients and evaluate pricing for maximum purchasing efficiency Organize budgets and finances for the kitchen Forecast and schedule labor to stay within established budget guidelines and minimize overtime Ensure efficient, cost-effective operation and profitability of food production Ensure that food products and presentation are of the highest quality and served in a timely manner Estimate food consumption, place and/or approve food and supply orders Inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary and in operating order Monitor holding and storage operations, stocking and food rotations to ensure food service standards are met Incorporate feedback from staff and guests to make improvements or resolve issues Prepares reports concerning food cost, payroll expenses, inventory and department expenses Assists in performing kitchen duties Stay up to date on industry trends and popular concepts Report to maintenance needed repairs or unsafe conditions Perform other duties as assigned Requirements: Must have a minimum of 5 years of culinary experience and/or a culinary degree Ability to stand for prolonged periods of time with or without accommodation Strong communication skills Must be Servsafe certified Skills and Abilities: Problem Solving - Identifies and resolves problems in a timely manner Reasoning - Uses reason and understanding when dealing with difficult situations Customer Service - Responds promptly to customer needs and solicits customer feedback Interpersonal Skills - Maintains confidentiality Teamwork - Contributes to building a positive team spirit Ethics - Treats people with respect Organizational Support - Follows policies and procedures Planning/Organizing - Uses time efficiently Professionalism - Reacts well under pressure and accepts responsibility for own actions Quality - Demonstrates accuracy and thoroughness. Applies feedback to improve performance Quantity - Completes work in timely manner Safety and Security - Observes safety and security procedures. Uses equipment and materials properly Adaptability - Adapts to changes in the work environment. Able to deal with frequent change, delays, or unexpected events Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Initiative - Asks for and offers help when needed Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk and reach with hands and arms. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. The employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. *These are the minimum requirements for effective job performance, these duties are subject to change based on the needs of the company

Resthaven offers you a place where you can belong, with peers who care as much as you do. Learn on the job. Work in a state-of-the art facility. Have a purpose and make an impact in people's lives. Build a career and gain stability. No matter your role, you'll be appreciated and welcomed here. Position Summary: Prepares high-quality pastries, desserts, and baked goods for regular and modified service, with flexibility to adapt offerings and contribute creatively. Essential Responsibilities: * Produce high-quality food according to recipes in the appropriate amounts. * Create and develop new recipes for pastries, desserts and baked goods. * Decorating pastries and desserts. * Keep work areas clean and sanitize work surfaces, mop floors, wash dishes and take out trash according to standardized procedures. * Provides inventory counts and ingredient needs * Assists supervisor with leadership responsibilities as assigned. * Leads planning of dessert menus with guidance from supervisor. * Report all discrepancies to supervisor in a timely manner. * Put food away, date items, label all leftovers as well as lock or unlock refrigerator, freezer and stockroom when necessary. * Follow all proper safety and sanitation guidelines as described by organization and health department standards. * Work well under pressure in a fast-paced environment. * Be a positive role model with ability to train prep cooks and dietary aides. * Work collaboratively with employees to create a climate that promotes teamwork. * Maintain a professional and courteous approach with the residents. * Understand and support Resthaven policies and procedures. * Assumes all other position related responsibilities as assigned. Knowledge, Skills & Abilities: * Ability to operate standardized cooking equipment and dishwashers. * Understanding and working knowledge of proper techniques for food preparation, including modified diets. * Ability to read and follow written and verbal instructions. * Communicates effectively and tactfully, while recognizing age, cultural orientation, needs, abilities and physical condition. * Ability to establish and maintain effective and professional working relationships with residents, families, visitors, and employees. * Well organized and attentive to detail. * Ability to manage time productively. Education, Training, Experience: * High school diploma or successful completion of a GED. * One to two years of food preparation experience in a commercial or institutional setting. * Prior pastry chef experience. * Exposure to working with the senior adult population desired. * Attends all required in-service training and departmental meetings. Required Licenses, Registration, and/or Certifications: * Ability to obtain Serve Safe Certification. Nonessential Responsibilities: * Practice high standards of ethics, honesty, and accuracy. * Ensure resident/customer satisfaction. * Flexible schedule with ability to work weekends and holidays. Physical Demands: * The employee is required to stand or walk for extended periods of time; handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; carry, pull, push, twist, turn, bend, stoop, kneel, or crouch; smell; talk and hear. * The employee must be able to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: * While performing the duties of this job, there is a potential for sudden extreme changes in temperature. Employees are subject to burns, cuts and the possibility of falls on slippery floors. The noise level in the work environment is usually moderate. * Requests for reasonable accommodations may be made through Human Resources to enable individuals with disabilities to perform the essential functions. Why Join Resthaven? A supportive and mission-driven work culture Opportunities for growth, leadership, and development A chance to make a real impact in the lives of residents every day

Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. **ESSENTIAL FUNCTIONS** Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: + Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. **MINIMUM QUALIFICATIONS** Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. **PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS** Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. **TRINITY HOSPITALITY SERVICES MISSION STATEMENT** In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. **TRINITY HEALTH MISSION STATEMENT AND GUIDING BEHAVIORS** Mission: We serve together in Trinity Health, in the spirit of the Gospel, to heal body, mind and spirit, to improve the health of our communities and to steward the resources entrusted to us. The Guiding Behaviors are the behaviors necessary for all of us to achieve our Vision. They are: We support each other in serving our patients and communities. We communicate openly, honestly, respectfully and directly. We are fully present. We are all accountable. We trust and assume goodness in intentions. We are continuous learners. **Our Commitment** Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law. Our Commitment to Diversity and Inclusion Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions. Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity. EOE including disability/veteran

Job DescriptionCook Job Summary - 1st Shift 6am - 2pm The Cook is responsible for the daily meal preparation and service at BCM. The specific meal preparation and service is dependent on the scheduling of the different cook positions. Cook Duties and Responsibilities Read all kitchen notes and communication book. Review menus. Prepare meals accordingly. Look ahead - do any prep work needed for the next day's meals. (including removing items from freezer.) Follow special diets, prepare and chart alternates. Guide and help other team members to get everything done for the meals in a timely manner. Ensure that meal time is running orderly and efficiently. Serve and clean up. Store all items/leftovers promptly and appropriately. Label and date everything. Discard any outdated food items. Routinely check inventory and discard any damaged or outdated items. Put away stock from the weekly order as space allows, using the "first in and first out" method. Special projects as assigned. Report all kitchen issues, concerns and questions to Dietary manager. Direct resident food concerns to Dietary manager. Do Task charts daily. Leave detailed notes for all other shifts regarding prep work, alternates and meal service. Remove all trash and ensure kitchen is clean and in order at the end of your shift Cook Requirements and Qualifications Must have at least one year of experience working with senior population. Proven work experience in food service. Multi-tasking and time-management skills, with the ability to prioritize tasks. Must have good references from previous employers. Must be able to pass a background check. Good conversation skills and a friendly demeanor. Able to work independently with little supervision. Reliable, compassionate, and willing to serve others. Must be able to lift up to 50lbs. Byron Center Manor is an EEO employer - M/F/Vets/Disabled Visit us at ***************

Job DescriptionBenefits: 401(k) Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. Sous Chef will have oversite of all kitchen operations for their concept of All In Hospitality Group. They will work directly with the Chef de Cuisine and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Areas of Focus (including but not limited to): Building and maintaining relationships with food vendors Focused on in-store food cost, inventory, and waste management Menu development alongside Chef de Cuisine and Culinary Director Mentorship and development with current in-house leadership and hourly staff Leading 1-1s Action plans for goal achievements Ensuring safety practices and handbook standards are being followed Working to maximize profitability in the kitchen Reviewing store inventory and variances Reviewing P&Ls and cost effectiveness Reviewing and controlling labor costs Creating and promoting healthy workplace culture and teamwork towards a communitive goal Interviewing and hiring kitchen leadership and hourly staff Ensuring efficiencies along facility layouts and in-house assets Developing and executing sales driving opportunities Running shifts daily to ensure guest service standards and efficient operations Requirements: Minimum of 1 year current, salaried chef experience in a high-volume restaurant/bar Strong organizational skills to manage the needs of the restaurant Detailed oriented Must be, or willing to be ServSafe complaint Communication skills to inspire and motivate consistency and excellence Strong belief in a professional and ethical approach to leading, motivating, and developing staff Reports To: Chef de Cuisine/ General Manager Pay: Salary Hours: 45-47 hours/week This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. If youre passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, wed love to hear from you!

Job DescriptionBenefits: 401(k) Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. Sous Chef will have oversite of all kitchen operations for their concept of All In Hospitality Group. They will work directly with the Chef de Cuisine and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Areas of Focus (including but not limited to): Building and maintaining relationships with food vendors Focused on in-store food cost, inventory, and waste management Menu development alongside Chef de Cuisine and Culinary Director Mentorship and development with current in-house leadership and hourly staff Leading 1-1s Action plans for goal achievements Ensuring safety practices and handbook standards are being followed Working to maximize profitability in the kitchen Reviewing store inventory and variances Reviewing P&Ls and cost effectiveness Reviewing and controlling labor costs Creating and promoting healthy workplace culture and teamwork towards a communitive goal Interviewing and hiring kitchen leadership and hourly staff Ensuring efficiencies along facility layouts and in-house assets Developing and executing sales driving opportunities Running shifts daily to ensure guest service standards and efficient operations Requirements: Minimum of 1 years current, salaried chef experience in a high-volume restaurant/bar Strong organizational skills to manage the needs of the restaurant Detailed oriented Must be, or willing to be ServSafe complaint Communication skills to inspire and motivate consistency and excellence Strong belief in a professional and ethical approach to leading, motivating, and developing staff Reports To: Chef de Cuisine/ General Manager Pay: Salary Hours: 45-47 hours/week This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. If youre passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, wed love to hear from you!

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

BUTCH's Dry Dock is an award winning restaurant located in downtown Holland, Michigan. BUTCH's is family owned and operated and has been servicing the Holland community for 25 years. Job Description BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.