Sous chef jobs in Michigan - 285 jobs

Executive Chef - Lansing, MI - Potential for Equity Exceptional new position, perfect for an Executive Chef in Mid-Michigan. If you are an accomplished Executive Chef who would be interested in operating a fine-dining restaurant in the Lansing area, this may be an excellent fit for you. We are searching for a very experienced Executive Chef with high-volume experience in an upscale, scratch kitchen. Must be highly skilled in managing a very busy kitchen, and have proven success at leading a team of culinary professionals. Ideal candidates will have: Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school High-volume Executive Chef experience Expertise in ordering, inventory management, labor management, and scheduling Experience in menu development and menu costing Experience creating and managing the back of house budget Experience developing relationships with food suppliers Purchasing and price negotiating expertise Benefits: $70-$85K salary range, based on experience Potential for equity for a top-level chef Bonus on monthly profits + holiday bonus Medical, dental, vision benefits PTO / Vacation Half off on dining at the restaurant, plus discounts on other restaurants in the restaurant group Click apply or email ******************** for consideration! Kevin Swanquist Executive Recruiter Harper Associates ******************** ****************** ************

The Executive Chef is responsible for the overall culinary vision, leadership, and execution of all food operations. This role oversees kitchen production, event execution, recipe development, staff training, food quality, budgeting, and vendor management. The Executive Chef works closely with the General Manager and leadership team to ensure seamless coordination across departments, while building an inspired, efficient, and cohesive culinary culture. This position is primarily daytime based but there will be occasions that require field work at off premise events. Key Responsibilities Culinary Leadership & Team Development Lead, mentor, and develop the culinary team, fostering a high-performing, respectful, and collaborative culture. Recruit, train, and schedule kitchen staff; establish clear expectations and performance standards. Identify talent, provide ongoing coaching, and build a unified, efficient team. Serve as a positive role model with a strong work ethic, professionalism, and problem-solving mindset. Menu Innovation & Recipe Development Drive culinary creativity, seasonal menu design, specialty menus, and event-specific food concepts. Develop and standardize recipes, ensuring consistency in quality, flavor, and presentation. Collaborate with clients, event managers, and partners to customize menus for unique events. Operations & Production Oversight Direct all kitchen production activities-from drop-off offerings to complex multi-course plated dinners. Ensure flawless culinary execution during events of all sizes; serve as a hands-on leader when needed. Maintain food safety standards and ensure compliance with all sanitation regulations. Financial & Inventory Management Work in partnership with the General Manager to oversee kitchen budgets, food costs, labor efficiency, and equipment expenditures. Manage vendor relationships, purchasing, portion control, waste management, and inventory systems. Analyze financial performance and implement strategies to achieve profitability targets. Cross Department Collaboration Build and maintain strong partnerships with FOH, sales, events, and operations teams. Participate in planning meetings, tastings, and client interactions when appropriate. Serve as a thoughtful communicator, able to translate culinary goals to non-culinary team members. Qualifications 5+ years of progressive culinary leadership experience, preferably in catering, large event spaces, or high-volume event environments. Culinary degree or advanced certifications preferred. Must have the ability to learn and utilize the Information Technology systems. Demonstrated success in leading culinary teams, driving menu innovation, and executing large-scale events. Proficiency in budget oversight, food costing, labor management, and vendor negotiation. Strong ability to collaborate, motivate, and communicate across departments. Hands-on leadership style ServSafe or equivalent food safety certification required (or ability to obtain within 90 days). Ability to lift 50 lbs and stand for extended periods. Background check required for employment. Key Traits for Success Creative thinker and problem solver Strong communicator with excellent interpersonal skills Positive, team-oriented attitude and approachable leadership style Visionary who sees the “big picture” while managing day-to-day execution What We Offer Competitive salary and growth potential A dynamic and collaborative work environment Creative freedom and influence over culinary direction Opportunity to build and lead a high-performing culinary team Exposure to diverse catering formats and premium events Company Offerings We prioritize the health, wellness and work-life balance of our associates and designed our comprehensive compensation packages to reflect that. Full-time associates are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Employees can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events. To ensure we protect our team members and the integrity of our company, all associates are required to go through a background check prior to starting with the company. The background check will include validation of information supplied on the application, criminal history, and drug screening. Depending on the nature of the position, additional checks such as driving history, physical ability, or credit check may also be required. Continental offers a highly competitive compensation package. Continental is proud to be an Equal Opportunity Employer.

At Chick-fil-A, the Back of House Team Member- Prep role is more than just a job; it's an opportunity. In addition to working directly for an independent Owner/Operator, Back of House Team Members gain life experience that goes far beyond serving a great product in a friendly environment. They are responsible for producing quality food items and providing an exceptional dining experience for our guests, and for ensuring all guests receive signature Chick-fil-A service and food. Position Type: Full-time and Part-time Our Benefits Include: Sundays off Scholarship opportunities Competitive pay Advancement opportunities Free break food Positive work environment Earned paid time off Back of House Team Member- Prep Responsibilities: Prepare produce for cold menu items including salads, wraps, and fruit Prepare cold trays for catering orders Accuracy, taste, and presentation of food are imperative Maintain personal knowledge by completing in-house training Adhere to Chick-fil-A rules and dress code at all times Other duties as assigned Qualifications and Requirements: Consistent and reliable Self-motivated Cheerful and positive attitude Loves serving and helping others Customer service oriented Strong interpersonal skills Detail-oriented Able to multi-task Works well independently and in a team environment Be willing and able to work a flexible schedule Have the ability to lift and carry 25 lbs on a regular basis Have the ability to stand for long periods of time In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. It may not be the easy way, but it's the only way we know.

Independence Village of Plymouth 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 #IV1

Title: Executive Chef Reports To: Executive Director of Culinary The Executive Chef manages day-to-day kitchen operations by working with the Culinary Director to maintain and promote a cooperative, team-like attitude, working as a liaison between related departments and overseeing all aspects of the kitchen to ensure high standards of food quality and guest satisfaction while presenting a professional and positive image of our restaurant. Duties and Responsibilities: Maintains all kitchen operations including ordering, scheduling, costing, and food preparation Assists in recipe and menu development Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides Ensures safety conditions by correcting unsafe conditions in a timely manner Conducts and enforces staff safety training for food, supplies, and equipment handling Maintains high standards of food quality, service, and cleanliness. Maintains professional relationship with vendors Participates in hiring, training, and development of kitchen department Conducts evaluations of all immediate department staff and accurately documents disciplinary action Attends department meetings when required and helps keep all departments informed of culinary activities and concerns Reads, understands, and adheres to all present and future policies, rules, and procedures Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary Supports all food operation areas of the hotel, including banquets, events, etc. Must be knowledgeable of state and federal laws regarding employee and customer health and safety and maintain records as required for all state and federal agencies. Must work closely with General Manager of the Pier and Culinary Director Qualifications: To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs. Education and Experience: Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef Prior management experience preferred Must be Food Safety Certified (or able to obtain certification upon hire) Language Skills Ability to read, analyze, and interpret complex documents including safety rules, operating and maintenance instructions, and procedure manuals. Ability to respond effectively to sensitive inquiries or complaints. Computer/Business Machine Skills Basic computer skills (typing, data entry, printing, etc.) are required Ability to operate heavy duty industrial kitchen equipment Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands; reach with hands and arms. The employee is occasionally required to sit, look at computer screens, use a mouse and/or keyboard; climb or balance, and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds. Compensation Details: Wage: Annual Salary (Exempt) Benefits: Medical Insurance Dental Insurance Vision Insurance Company-paid Life insurance Voluntary Life and Long-Term Disability insurance Short Term Disability Benefits 401k with company match Paid Time Off Flexible holiday policy Dining and lodging discounts

Job Listing: Executive Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for Huntington Place located in Detroit, Michigan. Unit Description: Huntington Place is a premier convention center located in downtown Detroit along the International Riverfront. The facility spans approximately 2.4 million square feet, including over 723,000 square feet of exhibit space, a 40,000-square-foot Grand Riverview Ballroom, and more than 100 meeting and banquet rooms. It hosts major events such as the North American International Auto Show and serves over a million visitors annually. Job Overview: The Executive Sous Chef at Huntington Place plays a pivotal role in managing the culinary operations for large-scale events and retail operations. This position requires expertise in high-volume food production, strong leadership skills, and a passion for delivering exceptional dining experiences to guests. The Executive Sous Chef supervises and directs the activities of the Sous Chefs, and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. Essential Responsibilities: Assist the Executive Chef in designing and executing diverse menu offerings for events and daily food and beverage offerings. Ensure high-quality food preparation and presentation, maintaining stadium culinary standards. Lead, train, and motivate kitchen staff to deliver outstanding service during high-pressure situations. Schedule and manage kitchen personnel, ensuring adequate coverage for events. Oversee daily kitchen operations, including food production, inventory management, and equipment maintenance. Collaborate with other departments to ensure seamless service during events. Monitor food quality and safety standards, conducting regular inspections to ensure compliance with health regulations. Assist in managing food and labor costs, optimizing efficiency while maintaining quality. Plan and coordinate menu execution for events and retail, ensuring timely delivery of all food items. Qualifications/Skills: Culinary degree or equivalent experience in a high-volume kitchen. Minimum of 6 years of experience in a culinary role, with at least 3 years in a supervisory position. Experience in a convention center, stadium, arena, or high-volume catering. Proficient in various cooking techniques and cuisines. Excellent organizational and time management skills, especially under pressure. Other Requirements: Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!? At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include: Health Savings and Flexible Spending Accounts Life and Disability Insurance Accident, Critical Illness, and Hospital Indemnity Coverage Identity Theft Protection Adoption Assistance Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

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.

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

Job Description A growing, Midwest independent restaurant group is in search of an Executive Chef to launch their exquisite fine dining, Italian Restaurant. The restaurant will be dinner only and showcase creative pasta and authentic Italian flavors. You, Chef, will be instrumental in the kitchen design and trusted with creation of the menu. This concept will expand to major and secondary markets in the US. Generous compensation and the company will relocate you and your family! ***************************

Executive Chef Reports to: General Manager, position is exempt WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor- City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch- point. Featuring an inviting ground- floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmer s and other edible sundry purveyors to deliver and authentic Detroit experience. The hotel is managed by Aparium, which was founded in 2011, driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. 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 disparate forces together in bustling, smaller markets. 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 operations 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 a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve. Aparium is an E-Verify employer.

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Step into the spotlight as the Executive Chef of The Kingsley Bloomfield Hills ,where your culinary brilliance and leadership will create unforgettable dining experiences. At Crescent Hotels & Resorts, we celebrate individuality and encourage our associates to shine bright, providing robust compensation, benefits, and a clear career path. As a part of our team, your passion, energy, and unique abilities will contribute to our shared vision of remarkable hotel management. We believe in our people and their potential. Our success is driven by our associates, each playing a vital role in our mission. Join us on this journey and explore the endless opportunities with Crescent Hotels & Resorts, where we manage properties of every size and major brand across North America. We are committed to providing you with: Highly competitive wages An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members

What you will be doing Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas. Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

The Banquet Chef is responsible for the execution and organization of all Crystal Mountain catered functions. This position is also responsible for holiday buffets, kitchen operations in the Wild Tomato restaurant and setting up the summer outlets. The Banquet Chef will maximize culinary productivity by tracking food & labor costs and overseeing menu changes as demand dictates in collaboration with the Executive Chef. Job Duties and Responsibilities Execute all Crystal Mountain banquet functions. Plan and participate in menu development and utilization of food surpluses and leftovers while taking into account probable number of guests, marketing conditions, popularity of various dishes, and menu. Estimate food consumption; purchase or requisition food and kitchen supplies. Review menus and assign prices to menu items, analyze recipes, and determine food, labor, and overhead costs. Establish par levels for banquet food items, kitchen supplies, and all other necessary products needed to operate the banquet department and make sure that the cost controller purchases such items. Direct food apportionment policy to control costs. Coordinate staffing levels and food preparation daily to ensure the timing and flow of food service meets the demand. Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production. Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Assist the executive chef in the hiring, training, supervision and success of all culinary and kitchen staff members. Track, document, and make sure all kitchen staff have the appropriate certification, licensing and training according to Crystal Mountain Policies and State and Federal Laws. Responsible for the creation and maintenance of the recipe database through our Food Trak inventory system. Maintain a clean environment to include proper food handling, storage, and sanitation. Capable of creating a motivational atmosphere and a cohesive food & beverage team, modeling proper culinary techniques and working alongside the staff. Adhere to all four-star resort performance standards to ensure that all guests have an outstanding dining experience. Other duties and tasks as required. Job Specifications Competencies: ServSafe Certified. Proficient in Microsoft Excel, Word, Access, Outlook. Effective business writing skills (grammar, vocabulary, clarity and brevity). Clear and concise verbal communication skills. Self-directed and able to maximize use of time and resources. Able to maintain office, employee and company confidentiality at all times. Dependable and meets goals. Exemplify professional conduct and adherence to company Core Values. Education: Associate's or bachelor's degree in Hospitality, Business, or Management desired. Must have a minimum of 8 (eight) years kitchen experience with a minimum of 2 (two) years management experience. Physical & Other Requirements: While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk and climb or balance. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Evenings, weekends and holidays are a regular part of the schedule. Must have excellent attendance and conduct record for consideration. Non-smoking candidates strongly preferred.

The opportunity Delaware North Sportservice is hiring a Suites Sous Chef to join our team at Comerica Park in Detroit, Michigan. As a Suites Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations for 90 suites at Comerica Park, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, organizational, and strong leadership abilities, we encourage you to apply and help lead and develop our team. Pay Minimum - Anticipated Maximum Base Salary: $53,200 - $71,800 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at [ What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: * Medical, dental, and vision insurance * 401(k) with up to 4% company match * Annual performance bonus based on level, as well as individual, company, and location performance * Paid vacation days and holidays * Paid parental bonding leave * Tuition and/or professional certification reimbursement * Generous friends-and-family discounts at many of our hotels and resorts What will you do? * Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation * Assist in hiring, training, and mentoring team members, while creating a cohesive work environment * Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes * Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you * Minimum of 3 years of culinary experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation; previous experience in a sportservice environment preferred * Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team * Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation * Proficient computer skills, including Word and Excel * Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications * Capacity to work a flexible schedule to accommodate business levels Shift details Days Evenings Holidays Weekends Who we are Delaware North operates concessions, premium dining, and retail services at the 41,297-seat Comerica Park, home of the MLB's Detroit Tigers. Delaware North has been a partner of the Tigers since 1930. Our chefs create a unique dining experience at the exclusive Tiger Club that offers a full view of the field. An extensive menu with an emphasis on Detroit-inspired fare is created for every game. Our business is all about people, and that includes you. At Delaware North, you're not just part of a team - you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $53,200 - $71,800 / year

Executive Chef - Lifstyle Hotel/ $10M F&B Join a premier luxury hotel known for its refined hospitality, elegant ambiance, and elevated dining experiences. We pride ourselves on exceptional service, cuisine, and attention to detail that exceeds guest expectations. We are currently seeking a talented Executive Chef to lead our culinary operations and deliver an unforgettable dining journey to our guests. Position Summary The Executive Chef will oversee all kitchen operations, including a la carte, banquets, in-room dining, and catering. This role requires a dynamic leader with a passion for excellence, creativity, and proven experience in high-end, volume-driven environments. You will be responsible for menu innovation, team leadership, cost control, quality assurance, and maintaining the highest standards of food presentation and sanitation. Key Responsibilities Lead and inspire a team of chefs, cooks, and kitchen staff across all outlets Develop seasonal and locally inspired menus that align with our brand and guest expectations Ensure exceptional quality, consistency, and presentation in every dish Oversee food purchasing, inventory control, and vendor relationships Maintain budgetary and cost control measures, including labor and food costs Ensure compliance with health, safety, and sanitation standards Collaborate with hotel leadership on strategic planning, events, and guest satisfaction initiatives Train and mentor staff, fostering a positive and professional kitchen culture Qualifications Minimum 7+ years of progressive culinary leadership experience, with at least 3 years as an Executive Chef in a luxury hotel, fine dining restaurant, or resort Culinary degree or equivalent professional training required Strong knowledge of international cuisines, seasonal ingredients, and modern techniques Proven experience managing large culinary teams and multiple outlets Exceptional organizational, communication, and leadership skills Demonstrated ability to manage food and labor costs effectively Passionate, creative, and guest-focused with a commitment to excellence Why Join Us? Competitive salary + performance-based bonus Health, dental, and vision insurance Paid time off and holidays Opportunities for professional growth and advancement Join a collaborative team that values innovation, quality, and hospitality Ready to Craft Something Exceptional? Apply or email your resume to ****************** today and be part of a hospitality team that sets the standard for culinary excellence. Visit ****************** to see all our job opportunities.

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

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