Sous chef jobs in Kentucky - 97 jobs

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 The Senior Sous Chef plays a critical leadership role in ensuring the efficient, high-quality, and profitable operation of the culinary department. This position functions as the Executive Chef's primary support, taking independent ownership of kitchen operations, staff supervision, production standards, inventory management, and cost control. The Senior Sous Chef will actively supervise, coach, counsel, train, and mentor culinary employees to uphold company standards for quality, safety, and service excellence. This is a highly visible leadership role requiring consistent attendance and open availability, including evenings, weekends, and event-driven schedules. Professional presentation, strong interpersonal abilities, independent decision-making, and proven management skills are essential. This role will pay a yearly salary between $60,000 - $62,500 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 March 6, 2026. Responsibilities Culinary Leadership & Operations Oversee and supervise all culinary production, including line set-up, prep, service execution, and breakdown. Ensure proper delegation and workflow management across all kitchen stations. Lead all buffet, carving, beverage, and action-station setups, ensuring readiness of required equipment-chafers, serving ware, heat lamps, china, platters, and utensils. Uphold exemplary kitchen sanitation standards. Ensure all kitchen and production areas (including remote prep spaces) remain free of debris, cleaned, and properly maintained at all times. Inventory, Ordering & Cost Control Independently manage inventory control processes, including weekly counts, monitoring par levels, and implementing waste-reduction strategies. Oversee ordering of food, supplies, and equipment in coordination with the Executive Chef to maintain cost efficiencies and ensure product quality and availability. Track and manage food cost, portion control, and yield. Support menu costing, recipe standardization, and margin optimization. Menu Development & Recipe Innovation Collaborate with the Executive Chef to develop new menu items, recipes, and culinary concepts tailored to the venue's diverse event needs. Assist in designing seasonal menus, specialty offerings, and themed event menus suited for banquets, conventions, VIP functions, and large-scale productions. Conduct product testing, tastings, and refinement sessions to ensure new items align with quality, cost, and operational capabilities. Maintain detailed recipe documentation and ensure accurate roll-out and staff training for all new menu items. Staff Scheduling, Training & Supervision Create, manage, and maintain kitchen schedules, ensuring appropriate coverage across all areas while controlling labor cost. Provide continuous coaching, development, and performance feedback to culinary staff. Mentor team members to build skills, professionalism, and advancement readiness. Lead daily pre-shift meetings, communicate expectations, reinforce standards, and foster a positive, cooperative, and motivated work environment. Quality Assurance & Culinary Standards Ensure consistency, quality, and execution of all menu items, following required recipes, portion guidelines, and production timelines. Monitor plating, temperature, taste, and presentation standards before dishes leave the kitchen. Collaborate with the Executive Chef to implement menu updates, culinary programs, and seasonal initiatives. Operational Oversight & Administrative Responsibilities Assist with kitchen record-keeping, including production logs, food safety documentation, temperature logs, and compliance reporting. Maintain awareness of event timelines, culinary needs, and operational priorities to proactively support seamless service delivery. Monitor inventory, staffing, equipment needs, and production levels to anticipate issues and implement solutions promptly. Document performance concerns and partner with Human Resources to appropriately address discipline, coaching, or corrective action. General Responsibilities Make independent decisions, solve operational problems, and prioritize daily tasks effectively. Communicate clearly with supervisors, peers, and subordinates to ensure seamless kitchen operations. Perform other duties as assigned by the Executive Chef. Qualifications High school diploma or GED required; formal culinary training preferred. Minimum 3-5 years of progressive culinary leadership experience in an upscale banquet, hotel, convention center, or high-volume foodservice environment. Demonstrated experience managing inventory, ordering, scheduling, food cost, and labor control. Valid State Health Certificate and required immunizations. Proven technical proficiency and deep knowledge of culinary techniques, production methods, and kitchen equipment. Strong leadership skills with experience training, motivating, and developing diverse teams. Excellent communication and active listening skills; able to collaborate effectively with staff, vendors, and internal partners. Strong problem-solving ability with a track record of effective, timely decision-making. Highly organized with the ability to multi-task, prioritize, and adapt in a fast-paced, continuously changing environment. Ability to stand for long periods; lift, push, or carry heavy items; bend, reach, twist, and perform repetitive motions. Must possess strong sensory evaluation abilities (taste and smell). Serve Safe certification required. Proficiency in MS Word, Excel, Outlook; experience with menu costing or forecasting software (e.g., US Foods Menu Profit Pro) is a plus. Commitment to exceptional service, safety, and operational excellence. 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.

Sous Chef - Malone's Lexington Starting Hourly Pay - $25 Reports To: Executive Chef Who We're Looking For - We are seeking Experienced Line Cooks or current/past Sous Chefs who are looking for a temporary high paying hourly position. This position is temporary and will start out as Lead Line Cook, which can directly lead to a full-time salary Sous Chef position with benefits package in the near future. The intent of this position is to hire the best to fill Malone's upcoming Sous Chef Positions. The ideal candidate will embody the company's mission of 100% Guest Satisfaction, 100% of the Time and reflect the qualities of an Ideal BHG Employee: Humility, Encouraging, Caring, Personable, and Teamwork Oriented . Requirements, Qualifications, and Conditions Education or Experience - Minimum of one-year related experience; or one year certificate from college or technical school in related field; or equivalent combination of education and experience. Training Program - Participation in Core Values Training Program at 1 or more locations, travel may be required, hotel accommodations are covered by BHG. Language Skills - Ability to effectively communicate through reading, writing, and speaking English; Spanish speaking skills not required but encouraged - Language learning program offered. Computer Skills - Basic computer knowledge and proficiency of Microsoft programs such as Word and Excel are required, Knowledge of other systems such as Toast and 7Shifts are not required but encouraged. Work Environment - Must be able to work a flexible schedule, must be able to continuously stand for long periods of time, comfortable working with hot equipment such as hot wells and cold equipment such as walk-in coolers. Physical Requirements - Must be able to move loads up to 100 lbs. through the restaurant; bending, kneeling, and climbing to reach equipment and products will occasionally be required. Company Overview BHG is all about creating memorable experiences for every guest, every time. Any restaurant can take an order and offer a refill. At BHG, we want more than an order taker, we want an experience maker. From the time the guest walks in the door until the time that they leave, we need to exceed their expectations 100% of the time. Based in Lexington, KY, Bluegrass Hospitality Group is the home of unique restaurant concepts including Malone's, Malone's Prime Events & Receptions, Harry's, Drake's, Aqua Sushi, and OBC Kitchen, spanning 6 states and employing over 3000 team members. Though we have many concepts, our Mission is the same: 100% Guest Satisfaction, 100% of the Time. We recognize that our success depends on the quality of people we Hire and Develop and our willingness to radically invest in them by: Creating Opportunity Communicating Well Providing Exceptional Training Delivering Continuous Feedback and Accountability Typical responsibilities: Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible. Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards. Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge. Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.

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.

The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Work Requirements * Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration. * Develop daily specials with a focus on involvement and input from other chefs. * Recognizes superior quality products, presentations and flavor. * Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control. * Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Provide guidance to sous chefs on daily record lists and monthly self-audits. * Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls. * Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff. * Coordinates banquet production with Banquet Chef. * Helps the Executive Chef research and test new food products in conjunction with Company initiatives. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. * Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. * Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Create a team environment that works harmoniously and professionally. * Demonstrate new cooking techniques and equipment to staff. * Encourage and build mutual trust, respect, and cooperation among team members. * Must be able to work a flexible schedule including weekends. * Ensure a high standard of food quality, taste, presentation and sanitation. * Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation. * All other duties as required. Qualifications * Culinary Degree or equivalent experience. * 5+ Years of culinary experience in hotel or equivalent setting. * 3+ Years management or supervisory experience. * Knowledge of proper food handling and safety procedures. * Ability to prepare food according to the hotel standard and guest expectations. * Ability to multitask and accomplish a heavy work load in a timely manner while under pressure. * Skilled at managing a team and training line staff to cook properly and follow standards. * Ability to adhere to and enforce company policies and procedures.

The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Work Requirements Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration. Develop daily specials with a focus on involvement and input from other chefs. Recognizes superior quality products, presentations and flavor. Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Provide guidance to sous chefs on daily record lists and monthly self-audits. Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls. Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff. Coordinates banquet production with Banquet Chef. Helps the Executive Chef research and test new food products in conjunction with Company initiatives. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Create a team environment that works harmoniously and professionally. Demonstrate new cooking techniques and equipment to staff. Encourage and build mutual trust, respect, and cooperation among team members. Must be able to work a flexible schedule including weekends. Ensure a high standard of food quality, taste, presentation and sanitation. Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation. All other duties as required. Qualifications Culinary Degree or equivalent experience. 5+ Years of culinary experience in hotel or equivalent setting. 3+ Years management or supervisory experience. Knowledge of proper food handling and safety procedures. Ability to prepare food according to the hotel standard and guest expectations. Ability to multitask and accomplish a heavy work load in a timely manner while under pressure. Skilled at managing a team and training line staff to cook properly and follow standards. Ability to adhere to and enforce company policies and procedures.

: Executive Chef Reports to: Managing Partners and Director of Restaurant Operations, with culinary alignment and partnership with Chef/Owner. The Executive Chef is the senior culinary leader responsible for delivering consistent food quality, running a disciplined and accountable kitchen, developing and leading the BOH team, and achieving agreed financial targets. This role sets the standard for food quality, culture, systems, and performance while overseeing financial performance, staffing, training, and long-term development of the BOH team. The Executive Chef leads through clear expectations, accountability, and mentorship, ensuring that daily execution aligns with the restaurant's culinary identity and business goals. The Executive Chef partners closely with FOH leadership and ownership to ensure the guest experience matches bar Vetti's goals every day. Direct reports: Executive Sous Chef, Sous Chefs (and any additional BOH leadership roles assigned) Key partners: GM and FOH leadership, Director of Operations, ownership group, vendors Leadership expectations The Executive Chef is expected to lead with clarity, consistency, urgency, and professionalism. This role creates an environment where standards are non-negotiable, communication is direct, coaching happens in the moment, and accountability is fair and documented. Key Responsibilities The Executive Chef is ultimately accountable for food quality, cost control, cleanliness, team development, and operational excellence across all services: Culinary Execution & Standards Establish, document, and uphold all recipes, specs, portioning, plating, seasoning, and prep standards Own food quality and consistency across all stations and shifts. Conduct routine line checks and tastings, including pre-service checks and mid-service adjustments. Ensure strong service execution: pacing, communication with FOH, ticket flow, and re-fire prevention. Set standards and training for allergy awareness, dietary accommodations, and cross-contact prevention. Leadership, Staffing, & Culture Build and retain a high-performing BOH team through hiring, training, coaching, and performance management Set the tone for professionalism, mutual respect, urgency, and hospitality in the kitchen Lead, mentor, and develop the Executive Sous Chef and Sous Chefs as strong operational leaders Identify and develop high-potential team members for leadership growth Ensure structured onboarding and station training programs are executed consistently Define performance benchmarks for each BOH role and ensure evaluations are meaningful and accurate Address performance issues directly and constructively; document and follow through on corrective action when patterns emerge Foster a calm, organized, and accountable environment during service Systems, Execution & Accountability Create and maintain clear, repeatable kitchen systems for prep, production, station setups, pars, labeling, ordering, inventory, cleaning, service execution, and communication Hold leadership accountable to daily, weekly, and monthly expectations Ensure opening, mid-shift, and closing standards are consistently audited and executed and correct gaps with training and accountability. Oversee BOH scheduling strategy in partnership with operations management to balance labor efficiency and execution Financial Performance & Cost Control Own food cost performance through recipe costing, portion control, inventory management, purchasing controls, and waste reduction Ensure menus are properly costed and priced in alignment with agreed margin targets. Review inventory, ordering, and invoices to ensure accuracy and alignment with pars and sales volume Partner with the Executive Sous Chef and operations team to identify cost drivers and implement corrective action. Analyze trends and proactively address cost pressures with smart operational solutions Maintain vendor relationships and oversee ordering strategy to ensure quality, availability, and value. Ensure accurate and timely completion of inventories and proper storage, labeling, dating, and rotation Partner with operations on budgeting, forecasting, and pricing strategy Menu development and R&D Lead menu development, testing, and rollouts in alignment with seasonality, the bar Vetti concept, and business goals Create and execute seasonal menu items within agreed cost targets that support the brand and operational capacity Maintain recipe documentation and training materials for new and updated menu items Coordinate menu changes with FOH training and service standards Make short-term substitutions for availability or quality issues, with timely communication to FOH and ownership as needed Executive Chef must align with Chef/Owner and ownership/operations for: Major reworks of core dishes Significant vendor changes, major spec changes, or long-term purchasing strategy shifts Major staffing restructures, compensation changes beyond established bands, or material operational policy changes Capital expense requests and major equipment decisions (while still identifying needs proactively) Health, Safety & Facilities Ensure full compliance with health department standards, food safety practices, and sanitation systems Maintain inspection readiness at all times Ensure proper handling procedures, cleaning schedules, and corrective action for violations Maintain required certifications and ensure compliance with company policies Communication & Collaboration Maintain clear, proactive communication with FOH leadership to support service flow and guest experience Lead BOH leadership meetings and set a consistent cadence for alignment Align with ownership and operations on goals, challenges, opportunities, and any operational risks Provide written updates when needed: staffing changes, recurring issues, cost variances, and action plans Represent the kitchen professionally in all internal and external relationships Qualifications Proven Executive Chef or senior chef leadership experience in a high-volume, quality-driven kitchen. Strong ability to lead teams, coach, set standards, and hold people accountable without creating chaos or resentment. Solid operational competence: prep systems, ordering, inventory, costing, and scheduling collaboration. High standards for cleanliness, organization, and safety. Ability to communicate clearly and consistently with FOH leadership and ownership. Flexible schedule including nights, weekends, and holidays ServSafe (or ability to obtain/maintain as required). BenefitsPhysical requirements Ability to work on feet for extended periods in a hot, fast-paced environment. Ability to lift up to 50 lbs and perform typical kitchen physical demands. Join our team and be part of an exciting, high-energy atmosphere where quality drinks and hospitality come together! Apply today! bar Vetti offers a competitive benefits and compensation package including Medical, Dental, and Vision, PTO, and 401k with a match to name a few. Relocation assistance is also available for the right candidate! This job posting provides a general overview of the role's primary responsibilities and qualifications. It is not an exhaustive list of all duties, responsibilities, or qualifications. A full job description will be provided during the hiring process. Responsibilities may evolve based on business needs. bar Vetti is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable laws. All employment decisions are based on qualifications, merit, and business needs.

Job Description Executive Chef StoryPoint of Middletown The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP2

Job Description NOW HIRING FOR A NEW RESTAURANT OPENING Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city's rich history and authentic character, the Omni Louisville transforms one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the city's heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel's Speakeasy and bowling alley. Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers' coffee, baked bread, and smoked barbeque. Job Description To provide and maintain high quality standards and procedures in preparing and serving all banquet food. We're proud to offer a wide range of benefits designed to support the health, financial security, and overall well-being of our team members, including: Comprehensive medical, dental, and vision insurance options Paid time off to rest, recharge, and spend time on what matters most 401(K) with company matching, plus access to Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA) Voluntary benefits such as life and AD&D insurance, critical illness and accident coverage, hospital indemnity, legal services, identity theft protection, telemedicine, pet insurance, and whole life coverage You'll also enjoy perks like: Discounts on dining, spa treatments, retail purchases, and hotel stays at other Omni locations A fitness incentive program to help you stay active and healthy Access to confidential support services through our Employee Assistance Program (EAP) At Omni, we're committed to creating a workplace where you feel supported, appreciated, and set up for success-both in and outside of work. We're proud to offer a wide range of benefits designed to support the health, financial security, and overall well-being of our team members, including: Comprehensive medical, dental, and vision insurance options Paid time off to rest, recharge, and spend time on what matters most 401(K) with company matching, plus access to Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA) Voluntary benefits such as life and AD&D insurance, critical illness and accident coverage, hospital indemnity, legal services, identity theft protection, telemedicine, pet insurance, and whole life coverage You'll also enjoy perks like: Discounts on dining, spa treatments, retail purchases, and hotel stays at other Omni locations A fitness incentive program to help you stay active and healthy Access to confidential support services through our Employee Assistance Program (EAP) At Omni, we're committed to creating a workplace where you feel supported, appreciated, and set up for success-both in and outside of work. Responsibilities Coordination of all banquet hot and cold foods. Banquet Chef must work along with Garde Manger to ensure quality meets specs and guarantees. Banquet Chef will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available. Attends daily BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to Chef and Garde Manger and Bakeshop. Works one to two days ahead of operation to ensure product delivery is on time and to ensure anyone covering has what they need to operate. Responsible for overall banquet food operation to ensure quality and quantity. Chef should have a good working relationship with Banquet Managers and Captains and should be in direct communication constantly to ensure counts are proper. Assists in the lowering of food cost and waste. Responsible for the return of food. Communicates with the Executive Steward on all banquet equipment needed to perform a banquet. Work with the Executive Chef and Executive Sous Chef on all cost control, payroll and menu planning that the Banquet Chef is responsible for maintaining. Coordination with Executive Sous Chef, Executive Chef, and Garde Manger. Monthly training classes with immediate associates. Menu development. Other duties as assigned by management. Qualifications A minimum of 2 years of previous experience in the same or similar position within a full-service convention hotel preferred. Previous Culinary leadership experience required. Associates Degree or equivalent. Must be ServSafe Food Safety Certified. Must have Food Handler's Certificate Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Valeo is a tech global company, designing breakthrough solutions to reinvent the mobility. We are an automotive supplier partner to automakers and new mobility actors worldwide. Our vision? Invent a greener and more secured mobility, thanks to solutions focusing on intuitive driving and reducing CO2 emissions. We are leader on our businesses, and recognized as one of the largest global innovative companies. Join Valeo Service and let's work together for a more sustainable aftermarket. Valeo is an automotive supplier and partner to automakers worldwide. As a technology company, Valeo offers innovative systems and equipment to reduce CO2 emissions and develop intuitive driving. Valeo's Saint-Denis site (330 employees) is the headquarters of Valeo Service, a Valeo Group entity dedicated to after-sales activities. We provide a complete range of services and spare parts for automakers and the independent aftermarket. Our commitment? To contribute to a more sustainable aftermarket and to guarantee our customers a safe, comfortable and unique driving experience. Your tasks: Media assets implementation for ecommerce and digital purpose * To be the key coordinator for media assets implementation (pictures, drawings…) for product marketing in Europe * Coordination with European Product managers, photographers, communication team, data team * Organize and schedule the photo shooting with the photographers * Photos validation according to the product specifications * Media asset integration to Media Center * Coordinate the Media Center contents improvement between Data team and product marketing team Products perimeter * All Valeo Service products Job: Marketing Trainee/Apprentice/VIE Organization: VS Region Product Line Schedule: Full time Employee Status: Apprentice (durée déterminée) Job Type: Apprenticeship fixed term Job Posting Date: 2025-12-04 Join Us ! Being part of our team, you will join: * one of the largest global innovative companies, with more than 20,000 engineers working in Research & Development * a multi-cultural environment that values diversity and international collaboration * more than 100,000 colleagues in 31 countries... which make a lot of opportunity for career growth * a business highly committed to limiting the environmental impact if its activities and ranked by Corporate Knights as the number one company in the automotive sector in terms of sustainable development More information on Valeo: *********************

Basic Purpose: Chef Tournant role is a relief chef position to assist the Executive Chef and Sous Chef in planning, organizing, and directing the work of employees in the kitchen Department. Responsible for floating between banquet and outlet food preparation while ensuring superior quality and consistency. Organizational Scope: Position is responsible for managing the daily operations of the kitchen(s) in the absence of the Executive Chef or Sous Chef. Monitors food and labor costs. Assists Executive Chef and Sous Chef in creating and implementing menu and production changes.

Infinity Sky Bar and Cafe is seeking a thoughtful, dynamic and inventive individual to assist in leading our restaurant operation. We are seeking a Restaurant Chef to help lead and deliver a quality customer experience in Lexington's new, exciting downtown eighth floor restaurant. The Restaurant Chef will have the following responsibilities: • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains purchasing, receiving and food storage standards. • Supervises and coordinates activities of cooks and associates engaged in food preparation. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Leads shifts while personally preparing food items and executing requests based on required specifications. If you would like to be a part of a growing, motivated and results-oriented team that puts people first, apply today! NorthStar Hospitality is committed to hiring a diverse workforce and sustaining and inclusive culture providing equal opportunities to associates and applicants for employment without regard to race, color, religion, gender, national origin, marital status, genetic information, age, disability, sexual orientation, gender identity or status as a Vietnam-era or special disabled veteran in accordance with applicable federal laws In addition, NorthStar complies with applicable state and local laws governing nondiscrimination in employment in every location where NorthStar has facilities. This policy applies to all terms and conditions of employment, including but not limited to hiring, placement, promotion, termination, layoff, recall, transfer, leave of absence, compensation and training.

Role OverviewAre you a "foodie" looking for an opportunity to expand your culinary career? Work in an environment that appreciates your sense of ownership, mentorship and teamwork! Sodexo is seeking an Executive Chef 3 for Highlands Regional Medical Center located in Prestonsburg, KY. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being What You'll Doimplement and standardize all culinary systems and procedures for hospitalbe responsible for Food and Physical Safety and annual training for all hourly associates;manage, direct, and mentor frontline staff;create menus based on client needs;implement innovative and fresh ideas in retail, catering and patient services;be 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;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 Bring strong management skills and experience;menu planning experience and a strong understanding of current culinary trends;the ability to successfully lead, develop and train a team;creative and effective problem-solving and project management skills;proficient computer skills, highly organized, and detail-focused;a proven ability to set up processes, create efficiencies, and solve problems with little to no direction; 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.

{ "@context": "********************* "@type": "JobPosting", "title": "Chef", "description": "You love real cooking. We love real cooking. Customers love real cooking. It's a no-brainer so you wonder why so many other places don't do it. We do it, and you'll be doing it with us - fresh, customer led, and with high-quality ingredients. You'll be part of a dedicated, supportive team, working from our flexible all-day menu to give people food that'll make their day. It'll be your responsibility to make each dish to spec, in a clean and safe kitchen, and to follow the lead of your Head Chef to make sure all prep and par is completed for each shift. You'll be helping every customer leave happy. Which they tend to do, thanks to your great food. The Good Stuff Tips shared equally across the team, based on hours worked Paid breaks Staff food on every shift, regardless of hours worked 50% off food and drinks (including alcohol) from day one at all three of our brands - Lounge, Cosy Club and Brightside 28 days holiday (inclusive of Bank Holidays) pro rata Competitions and incentives (like jetting off on an all expenses paid trip with one of our supplier) Christmas and Boxing Day off! The best staff party - Loungefest Emotional and practical support via the Licenced Trade Charity Power over your pay with Wagestream Company pension scheme Long service awards Great opportunity for personal development and career progression in a fast-growing business What you'll bring You may already have some kitchen experience as either a Kitchen Porter/Kitchen Assistant/Commis Chef, or this might be something brand new to you. Driven and relentless, with a positive can do attitude. Good communication skills and a team player. Self-motivated to work at pace, with limited supervision Strong knowledge of best practice when it comes to all things Allergens, kitchen essentials and Food Safety. If you want to find out more about us, follow us on LinkedIn or @life.at.loungers on TikTok and Instagram ", "identifier": { "@type": "PropertyValue", "name": "Lounges - Pedro", "value": "92400" }, "date Posted": "2026-01-17", "employment Type": [ "OTHER" ], "hiring Organization": { "@type": "Organization", "name": "Lounges - Pedro", "same As": "" }, "job Location": { "@type": "Place", "address": { "@type": "PostalAddress", "address Locality": "Bromley", "address Region": "en-GB", "postal Code": "BR1 1NA", "address Country": "UNITED KINGDOM" } }, "base Salary": { "@type": "MonetaryAmount", "currency": "GBP", "value": { "@type": "QuantitativeValue", "unit Text": "HOUR", "min Value": 10, "max Value": 12.21 } } }

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the George, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Premium Country Pubs. We craft food and drink into something truly special. Picture beautiful interiors in stunning locations, and great tasting food. If you're passionate about all things premium, we want to hear from you. This opportunity comes with the added benefit of onsite accommodation. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome.

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:** 1325866BR **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 The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Work Requirements Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration. Develop daily specials with a focus on involvement and input from other chefs. Recognizes superior quality products, presentations and flavor. Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Provide guidance to sous chefs on daily record lists and monthly self-audits. Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls. Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff. Coordinates banquet production with Banquet Chef. Helps the Executive Chef research and test new food products in conjunction with Company initiatives. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Create a team environment that works harmoniously and professionally. Demonstrate new cooking techniques and equipment to staff. Encourage and build mutual trust, respect, and cooperation among team members. Must be able to work a flexible schedule including weekends. Ensure a high standard of food quality, taste, presentation and sanitation. Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation. All other duties as required. Qualifications Culinary Degree or equivalent experience. 5+ Years of culinary experience in hotel or equivalent setting. 3+ Years management or supervisory experience. Knowledge of proper food handling and safety procedures. Ability to prepare food according to the hotel standard and guest expectations. Ability to multitask and accomplish a heavy work load in a timely manner while under pressure. Skilled at managing a team and training line staff to cook properly and follow standards. Ability to adhere to and enforce company policies and procedures.

Role OverviewLet your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 3 for Hazard Regional Medical Center located in Hazard, KY. The Executive Chef will be a dynamic team player with a strong background in managing frontline staff and developing teams in a culinary environment. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being What You'll Doimplement and standardize all culinary systems and procedures for hospitalbe responsible for Food and Physical Safety and annual training for all hourly associatesmanage, direct, and mentor frontline staffprocurement and purchasingcreate menus based on client needsimplement innovative and fresh ideas in retail, catering and patient servicescreate interpersonal relationships with clients 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 in a high-volume environmentmenu planning experience and a strong understanding of current culinary trendsthe ability to multitask and proven effectiveness in a high-standards driven environmentthe ability to successfully lead, develop and train a teamcreative and effective problem-solving and project management skillsproficient computer skills, highly organized, and detail-focuseda proven ability to set up processes, create efficiencies, and solve problems with little to no direction 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.

StoryPoint of Middletown The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP2