Sous chef jobs in Iowa City, IA - 643 jobs

Requirements · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Additional Considerations (if any): - At Hy-Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other. Job Description: Job Title: Sushi Chef Department: Asian FLSA: Non-Exempt General Function: As a Sushi Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner. You will order and receive products; ensure orders are correct; labels, dates and puts product away. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations: Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables; and Health Wellness Home; Food Service Director; Asian Department Manager; Assistant Asian Department Manager; Service Managers Positions that Report to you: Sushi Clerk Primary Duties and Responsibilities: Prepares fresh sushi for customers both packaged and made-to-order. Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Assists customers by: (examples include) escorting them to the products for which they're looking securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests performing other tasks in every way possible to enhance the shopping experience Works with co-workers as a team and provides training to ensure customer satisfaction and a pleasant work environment. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. Involved in schedules and overseeing food ordering and planning. Communicates to customers on phone, in person, or on e-mail regarding food and food preparation. Aids in the merchandising techniques for sushi foods. Aids in the merchandising food layout. Attends company wide and industry meetings as assigned. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time Secondary Duties and Responsibilities: Plans and performs fresh sushi demonstrations. Stays current regarding meal trends and menu planning. Performs other job-related duties and special projects as required. Education and Experience: High school or equivalent with Hy-Vee food safety training and Food Safety Certified. One to three years of similar or related work. Prior experience in meal preparation is preferred. Physical Requirements: Must be physically able to exert up to 50 pounds of force frequently (energy exerted); and exert up to 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. Must be able to perform the following physical activities: Balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to do logical or scientific thinking to solve problems with several abstract and concrete variables. Ability to do arithmetic calculations involving fractions, decimals, and percentages. Possess the ability to compose original correspondence; follow technical manuals and have increased contact with people, talk with customers to identify their requests; guide people and provide basic direction. Working Conditions: This position is continually exposed to raw fish, flour, dust, noise, and temperature extremes. There is occasional exposure to cleaning chemicals/solvents. This is a fast paced work environment with significant pressure. Equipment Used to Perform Job: Oven, steamer, scale, big mixer, shrink wrap machine, Telexon re-ordering machine, register, walk-in-cooler, knives, serving cases and C.A.R.S. system. Contacts: Has daily contact with internal customers and the general public. Has weekly contact with suppliers and vendors. Has contact with Federal and State government and/or regulatory agencies as necessary. Are you ready to smile, apply today. Employment is contingent upon the successful completion of a pre employment drug screen.

Morrison Living Salary: $55,000 - $60,000 Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: * Assists in coordinating and participating in the preparation and cooking of various food items. * Assists with planning and creating menus. * Rolls out new culinary programs in conjunction with the marketing and culinary team. * Assists with managing cost controls and controlling expenditure. * Performs other duties as assigned. Qualifications: * 5 years of related culinary experience including 1 year at the management level. * Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. * Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. * Ability to set up and distribute production sheets. * Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of Health Certification is preferred. * Computer skills and knowledge of MS Office products including Excel. * Associate's degree in Culinary Arts is preferred. Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *********************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1497998 Morrison Living DANIELLE BETZELBERGER [[req_classification]]

Sous Chef The Hotel Fort Des Moines is seeking an individual with a passion for hospitality and customer service to serve as Sous Chef. The selected candidate will be expected to elevate the Food and Beverage outlets and Banquet spaces experience. Job Summary Responsible for assisting Executive Chef of all kitchen areas to establish Food and Beverage outlets and Banquet spaces standards. Monitors food inventory levels and related products. Ensures that established internal controls are adhered to. Assists with the supervision and efficient management of all food production areas within Hotel Fort Des Moines. Essential Duties and Responsibilities ● Assist Executive Chef in planning menus for all food outlets for ala carte, and banquet functions. ● Assist in scheduling and coordination of the work of chefs, cooks, and other kitchen staff. ● Assist Executive Chef in requisition of products and other food supplies. ● Ensures high standards of sanitation, cleanliness, and safety. ● Establishes controls to minimize food and supply waste. ● Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. ● Assist Executive Chef with recipes and techniques for food preparation and presentation. ● Assist Executive Chef with data for budget creation, projects, annual food, labor, and other costs. Ensures financial goals are met. ● Cooks or directly supervises the cooking of items that require skillful preparation. ● Evaluates food products to assure quality standards are consistently attained. ● Perform other duties as required. Qualifications Knowledgeable in proper methods of food production, menu development, and ability to teach staff procedures. Must display knowledge of etiquette and social customs - tact and good judgment are essential. Must exhibit leadership and be able to direct kitchen personnel to attain effective results as a role model for staff, consistently maintaining appearance, punctuality, attitude, and image. Requirements: ● Minimum 2 years of supervisory experience in the kitchen. ● Must be able to work a varied schedule including nights, weekends, and holidays. ● Clear, concise verbal and written communication skills. ● Hospitality focused with outstanding customer service skills. ● Has the ability to teach and train others. ● Track record of promoting an atmosphere of teamwork. ● Attention to detail, extremely organized, creative, positive attitude, self-motivated, polite, and energetic. ● A track record of stability, maturity and a high level of integrity and ethical standards. ● A positive, upbeat approach to challenges; excellent human relations skills and demonstrates supervisory skills with the ability to motivate and lead by example. ● Computer skills, good communication skills verbal and written. This is not necessarily an exhaustive list of responsibilities, duties, performance standards or requirements, efforts, skills or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job description as business necessitates Hawkeye Hotels is an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, sexual orientation, gender identity, disability or protected veteran status.

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Do you love the creativity of being a Chef but hate the late nights and hectic weekends? With thousands of recipes to choose from, and the ability to add your own, Brookdale is the place for you. Quality is what we pride ourselves on and listening to our residents in the development of our menus is key. If you are passionate about leading a team, have high expectations when it comes to sanitation and food safety and would enjoy making a positive impact on the lives of seniors then this is an opportunity you don't want to miss. Apply with us today to experience the uniqueness of senior living dining. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Associate's degree (A.A) or equivalent from two year college or technical school. Two to four years related experience and/or training; or equivalent combination of education and experience. Certifications, Licenses, and Other Special Requirements ServSafe Certified. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management and Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Effective customer service skills and the ability to lead and supervise a diverse group of people. Ability to coordinate the daily production of menus, recipes and food preparation. Capable of managing multiple job tasks including the preparation of several foods at the same time. Excellent cooking skills and an understanding of food preparation principles, ingredients and culinary terminology. Ability to modify and develop creative recipes and menus that are healthy and satisfying to the residents. Ability to understand and apply sanitation principles. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Oversees daily operations of the kitchen and ensures the highest quality food products. Directly supervises and trains kitchen personnel on all related culinary activities. Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control. Selects recipes, prepares and coordinates all meals. Coordinates prep for the following day's menu. Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality. Establishes presentation technique and quality standards. Plans, modifies and develops menus. Performs a pre-meal meeting with food servers to review detail of daily menu. Ensures an adequate number of culinary associates each shift and ensures absences are covered. Estimates food consumption and requisitions food purchases. Monitors and maintains inventory. Assists in the adherence to maintaining budget compliance for daily food costs. Assists in applying appropriate loss prevention procedures. Assists in hiring, training, scheduling, disciplining and terminating associates. Provides training for all kitchen staff. Assists in the coordination and execution of special events. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage and use of cleaning chemicals. Keeps waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

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*

is exempt WHO WE ARE Surety Hotel is managed by Aparium Hotel Group which was founded in 2011. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. THE ROLE The Executive Chef reports to the General Manager and leads menu planning and development, while overseeing the culinary operation. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers on the Executive Committee and all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHAT YOU WILL DO * Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Director of Food and Beverage, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. * Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your passion and aptitude for all aspects of a guest's amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Fluent in operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key priorities * Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level * Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed * Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation * Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. * The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. HOW YOU WILL LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets POSITION REQUIREMENTS * Minimum of five (5) years as an Executive Chef * experience in hotels with event spaces that make up at least 50% revenue (preferred) * restaurant or hotel opening experience (preferred) * multiple outlet experience (preferred) * fine dining experience (preferred) * Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

Are you best in class? We're searching for an Executive Chef for a great, private college in the Northeast Illinois area. All-scratch, as local and sustainable as possible food program. Holidays off! Summers are light.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in West Des Moines, IA As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

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

Who WE Are: Our mission is to be Chicagoland's premier gaming and entertainment destination, celebrated for unparalleled hospitality and an unforgettable guest experience. We're not just a casino; we're a community where our team members thrive, with countless opportunities for career growth and a workplace culture centered on inclusivity and fun. As we continue to elevate our standards of excellence, we seek dynamic, coachable individuals who are passionate about hospitality and eager to grow with us. At American Place Casino, every moment is crafted to delight, every opportunity is a pathway to success. Who WE Are Looking For: We're seeking an experienced and driven Executive Chef to lead our culinary operations with excellence. This role is responsible for overseeing the efficient, cost-effective, and sanitary operation of all back-of-house areas; including kitchens and dish room facilities, while ensuring the consistent delivery of high-quality cuisine. The ideal candidate will be a collaborative leader who works closely with the Food & Beverage management team to drive sales, enhance the guest experience, and support the continued growth of the business. What is expected of YOU: Leadership & Culture: The Executive Chef is responsible for creating and/or maintaining an upbeat, productive and educational environment. Responsible for projecting a positive attitude and visible respect for all employees and food. Responsible for ongoing training and perpetual improvement of product and workplace (i.e. Safety & Sanitation). Provides feedback and direction to the Chef team so as to continue their development. Is a lead member in the management team and therefore actively participates in the weekly F&B meetings to discuss the business and the role of the kitchen in the building of the business. Guest Experience & Service Excellence: The Executive Chef is responsible for working with the management and front-line teams to increase guest counts and to develop a loyal guest base. By keeping a keen eye on service particulars in every front of house & back of house department, as well as on the training of all new hires, service excellence can be achieved. Required to keep in mind that our goal is to have every guest vow to return. This is the heart of the business and is critical to our success. Staffing & Recruitment: The Executive Chef is responsible for assisting the Director and Assistant Director of Food & Beverage and Talent Manager with overseeing all aspects of the staffing of the restaurant, from a management level through front line positions. In particular, the following areas of responsibility: Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs. Recruiting and hiring a crew of quality employees, including all leadership positions and all line level employees. Training: Establishing a system whereby all employees are thoroughly trained in issues pertaining to their position (i.e. knife safety, proper handling of product, use of chemicals, etc.). Working with the leadership to provide ongoing training of the menu to the Front of the House through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Administration: Completing bi-annual performance reviews of Sous Chefs. Working with the leadership team to ensure all kitchen employees receive a yearly review. Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all: Disciplinary incidents Counseling sessions Accidents/injuries (with regards to workman's compensation) Termination reports Change of status forms Management Development: Responsible for continually assessing the status of the current culinary team, developing action plans to address the developmental issues of each team member and following through on each chef's progress. Must always be looking at staff from within for promotions and working with those individuals to develop a plan of action. Coaching, mentoring and developing the culinary team as well as key hourly employees is critical for the success of the American Place Casino Food & Beverage team. Financial Oversight & Cost Control: The Executive Chef is responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. And expected to: Participate in all P&L review meetings. Analyze a monthly P&L. Develop an appropriate kitchen action plan and follow through on those plans. Will be required to work with his/her staff in making a continual effort to find ways to reduce costs in all areas of the back of house operations. Monitoring daily labor reports and minimizing overtime. Weekly assessments of food cost based on purchases. Producing a complete and accurate physical food inventory on a monthly basis should the food cost become unreasonable. Other assigned duties. Experience YOU will need: The Executive Chef is required to possess a working knowledge of the systems used within our company. In particular the EC must be proficient in the following: Opening and closing procedures, Producing accurate monthly inventories, when necessary, food knowledge, and POS System. Experienced in high volume food sales Possess leadership, team building and implementation skills 4+ years of management experience 7+ years of foodservice experience Exhibits superior technical and natural cooking abilities College degree preferred Minimum of 5 years of experience in a multi-unit food and beverage operation or casino/hotel operations Possess knowledge of standards for all aspects of food and beverage service, storeroom procedures, and cooking methods Bilingual is a plus (preferred) Physical Requirements: Able to train and manage a large staff Able to stand for a 10-14-hour shift Other physical demands of this job may include, but are not limited to: sitting, bending, lifting, reaching, pulling/pushing, kneeling, squatting, and grasping Certificates, Licenses, Registrations: ● Able to obtain/maintain necessary licenses and/or certifications as required by local gaming regulations. Benefits/Perks: Medical, Dental, Vision 401K Educational Tuition Reimbursement Ventra Program, EAP programs, etc. Salary Range: 85-135K Company Statement on EOAA: American Place Casino is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.

Job DescriptionDescription: The beautiful and historic Renaissance Des Moines Savery Hotel of Executive Chef at our StepStone Hospitality managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multi-tasking with exceptional hospitality and guest service skills. What will be expected of you as an Executive Chef: · Schedule all associates adhering to labor standards guidelines and maintain adequate staffing levels. · Supervise all cooking operations including methods, portioning, and garnishing. · Assist in planning meals and developing menus. · Requisition food and equipment by giving specifications, quantities, and quality descriptions. · Ensure attractive presentation of all food dishes. · Maintain health and sanitation standards. · Plan and control departmental budget, plan long term and short-term business objectives. · Achieve budgeted revenues and expenses and maximize profitability. · Contribute to guest satisfaction perception of culinary department and other hotel departments. · Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. · Increase level of guest satisfaction by delivery of an exceptional product through associate development. · Manage in compliance with Federal, state, local, and StepStone regulations and standards. · Maintain and correct procedures for inventory control. · Ability to accurately use various office and accounting software. · Train and develop Sous Chefs to manage department budgets, schedule and supervise line cooks, prep. cooks and stewards. · Interview, hire and train associates, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed. · Formulate and implement policies and procedures and determine when to deviate from standard policy. · Flexible to work a varied schedule due to business levels and industry demand. · Follow all safety procedures to ensure a safe working environment. · Maintain uniform and grooming standards as outlined in associate handbook and departmental training. · Direct all food production. · Ensure that all associates attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting. · Assign one associate to attend monthly Life Safety Committee Meeting. Monitor to ensure information from this meeting are being presented and documented at department's monthly meetings with documentation forwarded to Security Manager. · Develop and implement quarterly menu development for all meal periods and create customer menus for special events. · Assist with weekly invoice review. Requirements: · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Role OverviewSodexo is seeking an Executive Chef 3 for Drake University located in Des Moines, Iowa. This Executive Chef will oversee all culinary operations including the Resident dining program, Retail and Catering on campus. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. IncentivesRelocation Assistance is available What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting. ensure Sodexo Culinary standards including recipe compliance and food quality are implemented. have the ability and willingness to develop and motivate team members to embrace culinary innovations. ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems. 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.

Q CASINO + RESORT THE KEY HOTEL HILTON GARDEN INN DUBUQUE Executive Chef The Executive Chef is responsible for overseeing all aspects of culinary operations at The Key Hotel's new restaurant. This role involves menu creation, recipe development, food preparation, kitchen leadership, managing and developing staff, maintaining inventory and cost controls, maintaining sanitation standards, and ensuring exceptional guest experiences. Reporting to the F&B Director, the Executive Chef fosters a positive, team-oriented kitchen environment while aligning operations with organizational values and goals. DUTIES AND RESPONSIBILITIES Staff Management Hire, lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency. Create and manage staff schedules to ensure adequate coverage based on business needs. Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals. Maintain a friendly and professional rapport with team members and guests. Ensure that culinary team members are in clean uniforms when guest facing. Assign duties, monitor performance and provide ongoing coaching and professional development. Work closely with the Restaurant Manager to ensure coordination of service, meet hospitality standards and meet guest needs. Foster a positive work environment and promote teamwork. Promote F.O.R.T. Core Values. Operations Management Open, manage, and close culinary operations at The Key Hotel's new restaurant. Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory. Control food costs through effective inventory management, portioning and waste reduction. Ensure cleanliness and sanitation of all kitchen areas are maintained at a high level. Maintain kitchen equipment and ensure operational efficiency. Respond to guest requests and address any issues promptly and professionally. Develop and curate an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevate the guest experience. Develop a staff training program. Assist with responsibilities of Daily Visual Management (DVM) Boards and KPI's. Culinary Excellence and Innovation Ensure flawless execution of cooking techniques, presentation and preparation. Knowledge of dry-aging techniques and inventory management. Engage with guests, VIP guests and special event attendees. Innovate and create new menu items. Other Assist in other areas of F&B as needed and required. Other tasks as assigned. STANDARDS OF PERFORMANCE Strong leadership and management abilities with an excellent work ethic. Excellent communication and interpersonal skills. Organized and skilled at multi-tasking. Customer service oriented and problem-solving skills. Knowledge of food safety regulations and best practices. Team player with a positive attitude and willingness to assist where and whenever needed. Ability to obtain ServSafe certification is required and sponsored by the employer. EDUCATION, TRAINING AND EXPERIENCE Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment. Culinary degree or equivalent professional training required. Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction. MENTAL AND PHYSICAL REQUIREMENTS Heavy work, ability to move up to 100 lbs. Standing and walking for long periods of time. WORKING ENVIRONMENT AND CONDITIONS Loud noise levels (kitchen equipment) Use of extremely hot kitchen equipment including open flames and steam. EQUIPMENT AND TOOLS General kitchen equipment including, but not limited to: Traditional cooking equipment - ovens, deep fryers, ranges and mixers Dry aging equipment Woodfired Grill Sous Vide Equipment Band saw Other Equipment Hand carts Computer, including Microsoft Office Suite Calculator Phones Printer and Copy machine

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $26.01/hour, automatic raise to $27.01/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Salary $15.83 Hourly Job Type Hotel Part-Time Job Number 02713 Division Operations Department The Hotel At Kirkwood Center Opening Date 01/09/2026 * Description * Benefits * Questions JOB GOAL: To advance The Kirkwood Community College Center for Hospitality Excellence's vision to lead the world in educating and preparing the finest hospitality professionals that will impact the global community. Our Mission is to be the best place to learn, recruit and stay. We do this by teaching, developing and serving. GENERAL JOB SUMMARY: Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs for both fine dining restaurant and banquet/event guests. This position serves as a trainer. Trainers are responsible for supervising the learning experiences of students in all areas of The Hotel at Kirkwood Center, The Kirkwood Center for Hospitality Arts and The Kirkwood Center for Continuing Education. UNIVERSAL CORE COMPETENCIES: * Advocate for Continual Improvement- empowering each other to identify opportunities for excellence. * Collaborate with Mutual Accountability- working together with a willingness to take ownership and account for our actions. * Champion Service- anticipating needs and create a welcoming, diverse, and inclusive environment. * Perseverance- commitment to excellence even in the face of adversity or delay in achieving success. * Lead- regardless of title, through positive influence. DUTIES/RESPONSIBILITIES: * Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. * Substitute for, assist other cooks during emergencies, or rush periods. * Wash, peel, cut, and seed fruits and vegetables in preparation for use. * Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs for consumption. * Identify, list and explain ingredients in response to dietary inquiries. * Prepare and serve family meals for Hotel employees. * Regular and consistent attendance at work. * Perform other related work duties as assigned. Cook II- Must Demonstrate Constantly certain predefined kitchen skills. PERFORMANCE EXPECTATIONS: * Effective time management and organizational skills. * Ability to follow instructions (i.e. menus/recipes) as well as to cook and plan meals. * Must be able to stand 5-6 hours a day and to squat, reach & bend on a regular basis. * Must have knowledge of food storage/handling techniques. * Welcome, value, and nurture people of all backgrounds, perspectives, and experiences, as well as support and promote an environment that accepts differences. PHYSICAL ACTIVITIES WITH/WITHOUT REASONABLE ACCOMMODATION: Position involves working in a kitchen setting. Occasional (10-33%) sitting, climbing, stooping, kneeling, crouching and crawling. Frequent (34-66%) lifting up to 50 pounds. Constant (67-100%) standing, walking, reaching, talking, hearing, tasting and smelling. The statements contained herein reflect general details as necessary to describe the essential job duties/responsibilities and performance expectations of the job, which should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned. MINIMUM QUALIFICATIONS: * High school diploma or the equivalent required. * Some Kitchen Line or Prep Experience desired. PREFERRED QUALIFICATIONS, LICENSES, CERTIFICATIONS, OR REGISTRATIONS: * Preference will be given to those candidates with a post high school degree. * Preference will be given to those candidates with a minimum of two years full-time experience in a related hospitality setting or the equivalent education and related work experience. EEO AA/STATEMENT: It is the policy of Kirkwood Community College not to discriminate in its programs, activities, or employment on the basis of race, color, national origin, sex, disability, age, sexual orientation, gender identity, creed, religion, and actual or potential family, parental or marital status. If you have questions or complaints related to compliance with this policy, please contact the Vice President, Human Resources and Institutional Effectiveness (employees) or the Vice President of Student Services (students), 6301 Kirkwood Blvd. SW, Cedar Rapids, IA 52404,************,*******************, or the Director of the Office for Civil Rights, U.S. Department of Education, Cesar E. Chavez Memorial Building, 1244 Speer Boulevard, Suite 310, Denver, CO 80204-3582, Telephone:**************FAX: **************, TDD ************ Email: text-decoration:underline;">*****************. Kirkwood offers a wide range of employee benefits. Read more about them here! 01 What days and times are you available to work? Please list day of week and start and stop times. (example: Mon 4pm-11pm) 02 How many hours a week would you like to be scheduled? Provide the minimum and maximum ( example: 15-30) 03 If you were referred to work here by another Hotel employee, please list their name here: Required Question

Do you love cooking for a crowd, leading a team, and creating meals that bring people together? YMCA Camp Abe Lincoln is looking for a Head Cook to oversee our food service operations during summer camp sessions (with occasional retreat opportunities year-round). This is your chance to make a difference in the lives of campers, staff, and guests by fueling their days with nutritious, delicious meals! What You'll Do * Plan, prepare, and serve three daily meals plus snacks for 150+ campers, staff, and rental groups. * Create kid-friendly, balanced menus that accommodate dietary restrictions and allergies. * Order food and supplies, manage inventory, and stay within budget. * Ensure compliance with health department regulations and YMCA food safety standards. * Supervise, train, and schedule kitchen assistants, dishwashers, and volunteers. * Keep the kitchen, dining hall, and storage areas clean, organized, and safe. * Collaborate with camp leadership on meal times, special events, and themed meals. What We're Looking For * Previous large-quantity cooking experience (camp, school, or institutional setting). * Knowledge of safe food handling, sanitation, and nutrition guidelines. * Strong leadership, organizational, and time-management skills. * Ability to thrive in a fast-paced, team-oriented environment. Requirements * Must pass background check. * Safe Serve certification required. * Ability to lift up to 50 pounds and perform physical tasks related to cooking and serving. * Flexibility to work early mornings, evenings, and weekends during camp sessions. Work Environment You'll primarily work indoors in our camp kitchen, but may occasionally head outdoors to unload deliveries or serve meals to groups. Be ready for the fun (and challenges!) of camp life, including exposure to nature, weather, and the energy of hundreds of campers. SALARY: $12.00/hr

Job Description Do you love cooking for a crowd, leading a team, and creating meals that bring people together? YMCA Camp Abe Lincoln is looking for a Head Cook to oversee our food service operations during summer camp sessions (with occasional retreat opportunities year-round). This is your chance to make a difference in the lives of campers, staff, and guests by fueling their days with nutritious, delicious meals! What You'll Do Plan, prepare, and serve three daily meals plus snacks for 150+ campers, staff, and rental groups. Create kid-friendly, balanced menus that accommodate dietary restrictions and allergies. Order food and supplies, manage inventory, and stay within budget. Ensure compliance with health department regulations and YMCA food safety standards. Supervise, train, and schedule kitchen assistants, dishwashers, and volunteers. Keep the kitchen, dining hall, and storage areas clean, organized, and safe. Collaborate with camp leadership on meal times, special events, and themed meals. What We're Looking For Previous large-quantity cooking experience (camp, school, or institutional setting). Knowledge of safe food handling, sanitation, and nutrition guidelines. Strong leadership, organizational, and time-management skills. Ability to thrive in a fast-paced, team-oriented environment. Requirements Must pass background check. Safe Serve certification required. Ability to lift up to 50 pounds and perform physical tasks related to cooking and serving. Flexibility to work early mornings, evenings, and weekends during camp sessions. Work Environment You'll primarily work indoors in our camp kitchen, but may occasionally head outdoors to unload deliveries or serve meals to groups. Be ready for the fun (and challenges!) of camp life, including exposure to nature, weather, and the energy of hundreds of campers. SALARY: $12.00/hr Job Posted by ApplicantPro