Sous chef jobs in Iowa

Job Description Seeking experienced line cooks and sous chef for private club. This is a hands on position who leads by example and assists in the day-to-day operation. must posses excellent people skills and communicate well with other departments. must work well under pressure in a complex, problem solving environment. will assist in all other management areas of the kitchen to include menu development, scheduling, ordering, staff training and accountability.

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.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job 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!

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.

Role OverviewSodexo is seeking an Executive Chef 2 for Buena Vista University located in Storm Lake, Iowa. This Executive Chef will manage the dining programs campus wide that consist of Resident dining, Catering and small Retail options. 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Benefits: Bonuses based on restaurant performance Bonus based on individual performance Short Term & Long-Term Disability Insurance Health/Dental/Vision Insurance 401(k) matching Employee discounts Flexible schedule Paid time off In anticipation of growth in our Midwest market, 801 Restaurant Group is seeking talented professionals for the roles of Executive Chef and Sous Chef. The ideal candidates are detail-oriented, highly motivated and skilled professional chefs with strong knowledge of dry aging and butchering, excellent communication and interpersonal skills, and a true passion for fine service and food. Desired Experience: Executive Chef - Minimum of 2 years, but preferably at least 4 years, prior experience as an Executive Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Culinary degree is preferred but not required. Sous Chef - Minimum of 2 years prior experience as Sous Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Chef Position Requirements: Strong knowledge of dry aging and butchering. Ability to work all stations on the line. Ability to draw upon invention, imagination, and originality in creating new dishes and menu items Complete understanding / proficiency in R365 accounting & financial system, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc. Ability to remain calm, professional and use good judgment under pressure. Ability to successfully work/manage kitchen service in a fast-paced / high stress environment while remaining calm, professional and providing effective leadership to BOH team Ability to handle knives, operate kitchen equipment, work with high heat/open flame Ability to follow recipe & presentation guidelines while maintaining proper food safety & sanitation standards Coordinate food orders to support timely / efficient delivery to each table. Meet special guest requests while ensuring same high-quality standards Ability to effectively communicate with both FOH and BOH teams in loud environment Must have open availability to work any day of the week, including nights, weekends & some holidays Regular, predictable and reliable attendance Physical requirements include, but are not limited to: Physical ability to work on your feet, alertly, for extended periods of time Continuous use of hands and arms Continuous bending, reaching & twisting Physical ability to frequently lift up to 50lbs Ability to squat, kneel, and climb Compensation: 801 offers competitive pay and bonus opportunities. Chefs receive an annual base salary (dependent on experience) plus quarterly/annual bonus eligibility. Quintessential Steak House, timeless yet contemporary. Unique in-house meat program, serving only aged USDA prime cuts, wet and dry-aged products and select Japanese and domestic Wagyu beef. Complimented by a daily fresh sheet, in-house pastry desserts, small-batch bourbons and scotches, and our award winning wine list. We are known for exceeding expectations at the highest level, our professional and personable staff, and our expertise in private dining, including intimate private dining rooms.

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

Join WesleyLife and Help Revolutionize the Aging Experience! WesleyLife is revolutionizing the experience of aging by challenging the stigma that aging means decline and promoting the idea that life transitions are opportunities for growth and purpose. Come be a part of the revolution! About the Role: Chef As our Chef, you'll play a key role in supporting the health, happiness, and daily experience of the residents at Heritage House in Atlantic As our Chef, you will: * Lead Meal Production with Creative Input - Take charge of preparing high-quality hot and cold meals, follow and contribute to refined recipes, and ensure every plate meets our elevated standards. * Make an Impact on Health and Well-Being - Craft meals that cater to specialized dietary needs and modified diets, directly contributing to our residents' quality of life and satisfaction. * Work Clean, Smart, and Efficiently - Embrace infection control best practices, minimize food waste, and thrive in a fast-paced kitchen that values initiative, precision, and teamwork. * Work alongside our Director of Food & Beverage- Assist with the overall operation of the kitchen. Opening: * Full-Time * Sunday & Monday: 8AM-6PM * Tuesday, Wednesday, & Thursday: 10:30AM-6PM * Days Off: Friday & Saturday Community Location: 1200 Brookridge Cir, Atlantic, IA 50022 What We Offer We know a great career is about more than just a paycheck - it's about belonging, growth, and making a difference. At WesleyLife, we provide: Compensation & Flexibility: * Starting pay rate will be based on years of experience. * DailyPay Access: Get paid when you need it - instantly access your earnings before payday * Shift differential offered for evening and weekend hours Health & Wellness: * Comprehensive Benefits Package: Including health care, vision, dental, and 401(k). * Free wellness center memberships and cash incentives for healthy habits * Voluntary benefits including life, accident, and critical illness coverage Education & Career Growth: * Scholarship Assistance: Up to $3,000/year * Tuition Reimbursement: Up to $1,500/year * Educational Discounts: 18% off tuition at Purdue University Global * Ongoing leadership training and development pathways Extra Perks: * Referral Bonus Program - bring your friends and earn rewards * Recognition and appreciation programs that highlight your impact * A workplace culture that prioritizes respect, teamwork, and support * Work-Life Balance * Benefits available 1st of the month after 30 days Heritage House, nestled on 17 acres in Atlantic, Iowa, offers a modern farmhouse aesthetic and breathtaking views of the surrounding landscape. As Atlantic's premier community for active individuals aged 55 and older, Heritage House embodies simplicity and charm. Residents and team members embrace a friendly, welcoming atmosphere where friendships flourish over shared meals and community activities. Proudly integrated into the Atlantic community, Heritage House offers a newly renovated campus with opportunities for innovative professionals seeking a rewarding career with flexible scheduling, competitive compensation, and a supportive work environment. Why Choose WesleyLife? At WesleyLife, you're not just starting a job - you're joining a purpose-driven community where your well-being, growth, and impact truly matter. With nearly 80 years of excellence in serving older adults, we empower our team members to thrive while making meaningful connections and changing lives every day. WesleyLife is proud to be recognized as one of Senior Care's Best Places to Work by WeCare Connect! We're committed to a workplace where every team member is seen, heard, and appreciated. Ready to Make a Difference? We're excited to meet people who share our passion for service, wellness, and community. Apply today and help us continue to revolutionize the aging experience - the WesleyLife Way. WesleyLife believes in welcoming all people to our team and is an equal opportunity employer. Because of our commitment to your health and well-being, you will be required to successfully complete a pre-hire health assessment, drug screen, and tobacco screen prior to beginning employment WLHEHCIJ

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $44,000-$48,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises dishwashers and overall process for dishwashing, dish care and overall inventory, inclusive of inventory counts. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Other duties as assinged. Qualifications Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $44,000-$48,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises dishwashers and overall process for dishwashing, dish care and overall inventory, inclusive of inventory counts. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Other duties as assinged. Qualifications Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Prepare fresh ingredients for cooking according to recipes/menu Cook food and prepare top-quality menu items in a timely manner Test foods to ensure proper preparation and temperature Operate kitchen equipment safely and responsibly Ensure the proper sanitation and cleanliness of surfaces and storage containers

30hop restaurant in Coralville, IA is hiring an experienced Executive Chef to join our team. Take your career to the next level as an Executive Chef in our dynamic, fast-paced restaurant environment! 30hop is a Midwest-based, full-service American bar and kitchen poised to surpass $30 million in combined revenue this year. With three thriving locations in Iowa, we are now expanding our presence to Nebraska, Kansas, and Missouri. What does 30hop provide to you? Be a part of something big! Gain access and experience from multi-unit leaders and owners, share your ideas that not only can improve your store, but all the stores in the network. Engage with regional Executive Chefs and benefit from being part of a larger group that oversees multiple restaurant concepts, 30hop being the front runner. What does 30hop provide to our guests? We take pride in being unique yet approachable, offering a locally curated selection of craft beers, a menu designed to satisfy diverse tastes, and an atmosphere dedicated to celebrating the good times! Salary: starting at $70,000 per year and up based on experience + quarterly incentive opportunities. Benefits: Highly competitive salary and bonus structure Health, dental, and vision insurance (90% paid by company) Paid maternity and paternity leave Free Employee Assistance Program: Provides a variety of counseling, consultation, resources, and coaching for employees and family members Two weeks (10 days) paid time-off plus select holidays; scales up after 3 years Professional development opportunities and ongoing training Employee discounts and perks, including complimentary meals and drink discounts for employee and up to 7 guests across all Craft Concepts Restaurants (25+ locations in Iowa, Kansas City, Missouri, and Omaha) Accountabilities Executive Chef's direct responsibilities LMA (Leadership + Management = Accountability) WIN on fast & friendly service L10 weekly meetings: ensure direct reports leave with a clear understanding of responsibilities for the coming days and weeks Store-Level Culture Policy Enforcement Effectively manage labor cost and COGS by creating weekly declining budgets and collaboration with fellow management, including front-of-house management Uphold standards, including but not limited to: daily duties, internal and external restaurant cleanliness, and restaurant maintenance Execute quarterly reviews using the company 5x5 system and documents Oversee daily and weekly administrative tasks, including processing payments, completing new hire paperwork, and promptly responding to company correspondence (email, Slack) Promote transparency and clarity in communication, ensuring all messages are delivered in the proper chain-of-command sequence in a clear and concise manner Essential Functions Executive Chef's primary duties performed on a regular basis Foster a culture of excellence and continuous improvement through coaching and development of staff- most notably our commitment to FAST, FRIENDLY & ATTENTIVE SERVICE! Oversee the building of a dynamic schedule for all back-of-house employees, managing time-off requests, cross-referencing internal & local events, and ensuring each area is adequately staffed Invest in the development of fellow management to facilitate the execution of pre-shift rallies Oversee all back-of-house employees, including: hiring and terminations, performance and pay reviews, job responsibilities, training and continuing education, discipline and commendations Provide essential tools and checklists for back-of-house to effectively prepare and maintain the kitchens appearance Conducts weekly and monthly inventory checks to track and manage stock levels efficiently Drive performance and development of the Sous Chef and back-of-house management, driving success and fostering growth within the team Demonstrate proficiency and versatility in all back-of-house operations Monitor and address kitchen equipment for repair and cosmetic needs to ensure a safe and aesthetically pleasing environment Actively engage with both front-of-house and back-of-house staff by checking in on orders, ensuring accuracy- Make raving fans! Pioneer growth avenue for increased revenue Other duties as assigned Expectations Demonstrate reliability by adhering to 30hop Group's Handbook policies and procedures Ability to work flexible hours, including evenings, weekends, and holidays with a consistent work schedule of 40-45 per week Know and apply company Core Values to manage, make decisions, and inspire others to do the same Develop and maintain open lines of communication with leadership and team members, fostering a collaborative and inclusive work environment Qualifications 3+ years of experience as a Head Chef or Executive Chef, with a proven track record of success Excellent organizational, interpersonal, communication, and problem-solving skills Strong leadership skills, with the ability to coach and mentor team members with professional maturity Holds a ServSafe Certification Capacity to stand and walk for prolonged periods of time Able to lift and carry up to 50lbs *30hop is an equal employment opportunity employer

Summary/Objective To lead the culinary team at our vibrant brewery taproom, crafting exceptional food experiences that complement our award-winning craft beers. The Chef de Cuisine will innovate menus that celebrate local ingredients, drive customer satisfaction, and elevate our taproom as a destination for outstanding beer and food pairings. This role combines culinary excellence, operational leadership, and a passion for fostering a dynamic and collaborative kitchen environment. Core Values Big Grove only hires and retains people who exhibit our core values. Our Core Values are: Set the Tone Thirst for Improvement We Care Practice Candor Passion Driven You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here. Job Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Create raving fans of Big Grove through culinary experience through demand, creativity and quality Menu planning and development. Keep up on culinary trends and continually innovate and improve the menu offerings. Menu Costing and Pricing: Work with the Culinary Director, Executive Chef, and Store Director to determine menu prices by considering factors such as ingredient costs, labor expenses, and desired profit margins. Analyze menu performance and make adjustments as necessary. Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records. Work as a leadership team to hit location goals and metrics; accountable for the financial performance of the Back of House. Food Safety and Sanitation: enforce strict adherence to food safety regulations and sanitation standards. Ensure proper storage, handling, and cooking of food, as well as cleanliness and maintenance of kitchen equipment and facilities. LMA. Create an environment for growth for yourself and those around you; responsible for developing the Back of House leadership team. Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation. Conduct training and promote a culture of continuous learning and improvement. Accountable for Back of House scheduling that achieves labor cost goals On a daily basis- Ensure pre and post shift tasks are being completed by all to open and close restaurant in tip top condition Effectively manage the BOH team for the entirety of the employee cycle. Use performance tools tied to values with staff: Quarterly Conversations, Culture Builders, Annual Pay Reviews, PIPs, Write Ups, etc. Competencies Team focused approach Positive attitude Safety minded Advanced culinary skills High competency in kitchen math Detailed, Organized and Thorough Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify Big Grove values, vision, standards, and culture. Supervisory Responsibility Yes. Supervises all Back of The House staff. Works closely with Front of the House Leadership to ensure Big Grove is operative the best way possible. Work Environment This position operates in a hospitality/ brewery environment. This role routinely uses cleaning supplies, point of sale terminal systems and potentially dangerous equipment. Physical Demands Prolonged Standing and Movement: Ability to stand and move around the kitchen for extended periods, often exceeding 8 hours per shift. Lifting and Carrying: Frequently lift, move, or carry heavy objects such as pots, pans, food supplies, and kitchen equipment, typically weighing up to 50 pounds. Manual Dexterity: Skilled use of hands for cutting, chopping, plating, and other fine motor tasks essential in food preparation. Heat and Cold Exposure: Tolerance to working in hot, humid environments near ovens, stoves, and grills, as well as cold environments like walk-in refrigerators and freezers. Quick Reflexes and Agility: Ability to navigate quickly in a fast-paced environment, avoiding spills, sharp objects, and other hazards. Extended Focus and Stamina: Maintain concentration and energy throughout long shifts, including evenings, weekends, and holidays. Communication Clarity: Clear verbal communication with team members, often in a noisy and bustling kitchen. Flexibility and Physical Stamina: Adapt to repetitive motions, bending, reaching, and twisting as required by kitchen operations. Position Type and Expected Hours of WorkThis is a full-time position and hours of work/ days may vary from week to week. Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts. Evening and weekends are a key requirement. Minimum of 40-45 hours per week, although the job may require more during certain events/times of the year. Travel None Preferred Education and Experience Culinary Leadership: 5+ years of experience in a leadership role within a professional kitchen, preferably as a Sous Chef or Chef de Cuisine. Menu Development: Proven ability to create innovative menus that align with a brewery or taproom's brand, showcasing expertise in beer and food pairings. High-Volume Operations: Experience managing high-volume kitchens, ensuring consistency and quality during peak service times. Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative work environment. Cost and Inventory Control: Strong understanding of food costing, inventory management, and maintaining budgetary targets. Culinary Expertise: Mastery of diverse cooking techniques, seasonal menu planning, and working with locally sourced ingredients. Health and Safety Compliance: In-depth knowledge of food safety regulations, sanitation standards, and kitchen safety protocols. Adaptability: Experience thriving in a fast-paced, dynamic environment, with the ability to pivot quickly when needed. Culinary Education: Formal culinary training or certification preferred, though equivalent professional experience will be considered. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Seeking experienced line cooks and sous chef for private club. This is a hands on position who leads by example and assists in the day-to-day operation. must posses excellent people skills and communicate well with other departments. must work well under pressure in a complex, problem solving environment. will assist in all other management areas of the kitchen to include menu development, scheduling, ordering, staff training and accountability.

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. 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.

Benefits: * Bonuses based on restaurant performance * Bonus based on individual performance * Short Term & Long-Term Disability Insurance * Health/Dental/Vision Insurance * 401(k) matching * Employee discounts * Flexible schedule * Paid time off In anticipation of growth in our Midwest market, 801 Restaurant Group is seeking talented professionals for the roles of Executive Chef and Sous Chef. The ideal candidates are detail-oriented, highly motivated and skilled professional chefs with strong knowledge of dry aging and butchering, excellent communication and interpersonal skills, and a true passion for fine service and food. Desired Experience: Executive Chef - Minimum of 2 years, but preferably at least 4 years, prior experience as an Executive Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Culinary degree is preferred but not required. Sous Chef - Minimum of 2 years prior experience as Sous Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Chef Position Requirements: * Strong knowledge of dry aging and butchering. * Ability to work all stations on the line. * Ability to draw upon invention, imagination, and originality in creating new dishes and menu items * Complete understanding / proficiency in R365 accounting & financial system, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc. * Ability to remain calm, professional and use good judgment under pressure. * Ability to successfully work/manage kitchen service in a fast-paced / high stress environment while remaining calm, professional and providing effective leadership to BOH team * Ability to handle knives, operate kitchen equipment, work with high heat/open flame * Ability to follow recipe & presentation guidelines while maintaining proper food safety & sanitation standards * Coordinate food orders to support timely / efficient delivery to each table. * Meet special guest requests while ensuring same high-quality standards * Ability to effectively communicate with both FOH and BOH teams in loud environment * Must have open availability to work any day of the week, including nights, weekends & some holidays * Regular, predictable and reliable attendance Physical requirements include, but are not limited to: * Physical ability to work on your feet, alertly, for extended periods of time * Continuous use of hands and arms * Continuous bending, reaching & twisting * Physical ability to frequently lift up to 50lbs * Ability to squat, kneel, and climb Compensation: 801 offers competitive pay and bonus opportunities. Chefs receive an annual base salary (dependent on experience) plus quarterly/annual bonus eligibility.

Job Description 30hop restaurant in Coralville, IA is hiring an experienced Executive Chef to join our team. Take your career to the next level as an Executive Chef in our dynamic, fast-paced restaurant environment! 30hop is a Midwest-based, full-service American bar and kitchen poised to surpass $30 million in combined revenue this year. With three thriving locations in Iowa, we are now expanding our presence to Nebraska, Kansas, and Missouri. What does 30hop provide to you? Be a part of something big! Gain access and experience from multi-unit leaders and owners, share your ideas that not only can improve your store, but all the stores in the network. Engage with regional Executive Chefs and benefit from being part of a larger group that oversees multiple restaurant concepts, 30hop being the front runner. What does 30hop provide to our guests? We take pride in being unique yet approachable, offering a locally curated selection of craft beers, a menu designed to satisfy diverse tastes, and an atmosphere dedicated to celebrating the good times! Salary: starting at $70,000 per year and up based on experience + quarterly incentive opportunities. Benefits: Highly competitive salary and bonus structure Health, dental, and vision insurance (90% paid by company) Paid maternity and paternity leave Free Employee Assistance Program: Provides a variety of counseling, consultation, resources, and coaching for employees and family members Two weeks (10 days) paid time-off plus select holidays; scales up after 3 years Professional development opportunities and ongoing training Employee discounts and perks, including complimentary meals and drink discounts for employee and up to 7 guests across all Craft Concepts Restaurants (25+ locations in Iowa, Kansas City, Missouri, and Omaha) Accountabilities Executive Chef's direct responsibilities LMA (Leadership + Management = Accountability) WIN on fast & friendly service L10 weekly meetings: ensure direct reports leave with a clear understanding of responsibilities for the coming days and weeks Store-Level Culture Policy Enforcement Effectively manage labor cost and COGS by creating weekly declining budgets and collaboration with fellow management, including front-of-house management Uphold standards, including but not limited to: daily duties, internal and external restaurant cleanliness, and restaurant maintenance Execute quarterly reviews using the company 5x5 system and documents Oversee daily and weekly administrative tasks, including processing payments, completing new hire paperwork, and promptly responding to company correspondence (email, Slack) Promote transparency and clarity in communication, ensuring all messages are delivered in the proper chain-of-command sequence in a clear and concise manner Essential Functions Executive Chef's primary duties performed on a regular basis Foster a culture of excellence and continuous improvement through coaching and development of staff- most notably our commitment to FAST, FRIENDLY & ATTENTIVE SERVICE! Oversee the building of a dynamic schedule for all back-of-house employees, managing time-off requests, cross-referencing internal & local events, and ensuring each area is adequately staffed Invest in the development of fellow management to facilitate the execution of pre-shift rallies Oversee all back-of-house employees, including: hiring and terminations, performance and pay reviews, job responsibilities, training and continuing education, discipline and commendations Provide essential tools and checklists for back-of-house to effectively prepare and maintain the kitchens appearance Conducts weekly and monthly inventory checks to track and manage stock levels efficiently Drive performance and development of the Sous Chef and back-of-house management, driving success and fostering growth within the team Demonstrate proficiency and versatility in all back-of-house operations Monitor and address kitchen equipment for repair and cosmetic needs to ensure a safe and aesthetically pleasing environment Actively engage with both front-of-house and back-of-house staff by checking in on orders, ensuring accuracy- Make raving fans! Pioneer growth avenue for increased revenue Other duties as assigned Expectations Demonstrate reliability by adhering to 30hop Group's Handbook policies and procedures Ability to work flexible hours, including evenings, weekends, and holidays with a consistent work schedule of 40-45 per week Know and apply company Core Values to manage, make decisions, and inspire others to do the same Develop and maintain open lines of communication with leadership and team members, fostering a collaborative and inclusive work environment Qualifications 3+ years of experience as a Head Chef or Executive Chef, with a proven track record of success Excellent organizational, interpersonal, communication, and problem-solving skills Strong leadership skills, with the ability to coach and mentor team members with professional maturity Holds a ServSafe Certification Capacity to stand and walk for prolonged periods of time Able to lift and carry up to 50lbs *30hop is an equal employment opportunity employer #hc210309

Summary/Objective To lead the culinary team at our vibrant brewery taproom, crafting exceptional food experiences that complement our award-winning craft beers. The Chef de Cuisine will innovate menus that celebrate local ingredients, drive customer satisfaction, and elevate our taproom as a destination for outstanding beer and food pairings. This role combines culinary excellence, operational leadership, and a passion for fostering a dynamic and collaborative kitchen environment. Core Values Big Grove only hires and retains people who exhibit our core values. Our Core Values are: Set the Tone Thirst for Improvement We Care Practice Candor Passion Driven You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here. Job Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Create raving fans of Big Grove through culinary experience through demand, creativity and quality Menu planning and development. Keep up on culinary trends and continually innovate and improve the menu offerings. Menu Costing and Pricing: Work with the Culinary Director, Executive Chef, and Store Director to determine menu prices by considering factors such as ingredient costs, labor expenses, and desired profit margins. Analyze menu performance and make adjustments as necessary. Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records. Work as a leadership team to hit location goals and metrics; accountable for the financial performance of the Back of House. Food Safety and Sanitation: enforce strict adherence to food safety regulations and sanitation standards. Ensure proper storage, handling, and cooking of food, as well as cleanliness and maintenance of kitchen equipment and facilities. LMA. Create an environment for growth for yourself and those around you; responsible for developing the Back of House leadership team. Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation. Conduct training and promote a culture of continuous learning and improvement. Accountable for Back of House scheduling that achieves labor cost goals On a daily basis- Ensure pre and post shift tasks are being completed by all to open and close restaurant in tip top condition Effectively manage the BOH team for the entirety of the employee cycle. Use performance tools tied to values with staff: Quarterly Conversations, Culture Builders, Annual Pay Reviews, PIPs, Write Ups, etc. Competencies Team focused approach Positive attitude Safety minded Advanced culinary skills High competency in kitchen math Detailed, Organized and Thorough Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify Big Grove values, vision, standards, and culture. Supervisory Responsibility Yes. Supervises all Back of The House staff. Works closely with Front of the House Leadership to ensure Big Grove is operative the best way possible. Work Environment This position operates in a hospitality/ brewery environment. This role routinely uses cleaning supplies, point of sale terminal systems and potentially dangerous equipment. Physical Demands Prolonged Standing and Movement: Ability to stand and move around the kitchen for extended periods, often exceeding 8 hours per shift. Lifting and Carrying: Frequently lift, move, or carry heavy objects such as pots, pans, food supplies, and kitchen equipment, typically weighing up to 50 pounds. Manual Dexterity: Skilled use of hands for cutting, chopping, plating, and other fine motor tasks essential in food preparation. Heat and Cold Exposure: Tolerance to working in hot, humid environments near ovens, stoves, and grills, as well as cold environments like walk-in refrigerators and freezers. Quick Reflexes and Agility: Ability to navigate quickly in a fast-paced environment, avoiding spills, sharp objects, and other hazards. Extended Focus and Stamina: Maintain concentration and energy throughout long shifts, including evenings, weekends, and holidays. Communication Clarity: Clear verbal communication with team members, often in a noisy and bustling kitchen. Flexibility and Physical Stamina: Adapt to repetitive motions, bending, reaching, and twisting as required by kitchen operations. Position Type and Expected Hours of Work This is a full-time position and hours of work/ days may vary from week to week. Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts. Evening and weekends are a key requirement. Minimum of 40-45 hours per week, although the job may require more during certain events/times of the year. Travel None Preferred Education and Experience Culinary Leadership: 5+ years of experience in a leadership role within a professional kitchen, preferably as a Sous Chef or Chef de Cuisine. Menu Development: Proven ability to create innovative menus that align with a brewery or taproom's brand, showcasing expertise in beer and food pairings. High-Volume Operations: Experience managing high-volume kitchens, ensuring consistency and quality during peak service times. Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative work environment. Cost and Inventory Control: Strong understanding of food costing, inventory management, and maintaining budgetary targets. Culinary Expertise: Mastery of diverse cooking techniques, seasonal menu planning, and working with locally sourced ingredients. Health and Safety Compliance: In-depth knowledge of food safety regulations, sanitation standards, and kitchen safety protocols. Adaptability: Experience thriving in a fast-paced, dynamic environment, with the ability to pivot quickly when needed. Culinary Education: Formal culinary training or certification preferred, though equivalent professional experience will be considered. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.