Sous chef jobs in Mississippi - 57 jobs

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **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 regulation 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:** 1245148BR **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.

Responsive recruiter Replies within 24 hours Benefits: Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Free uniforms Health insurance Opportunity for advancement Paid time off Parental leave Profit sharing Training & development Tuition assistance Vision insurance Wellness resources Eudora's is looking for a passionate and talented Sous Chef to join our team. As a Sous Chef, your primary responsibility is to the Kitchen and Service Teams that we support with Servant Leadership and their mission in ensuring that every guest has a wonderful experience. To be successful in this role and with our company, you should have excellent communication skills and a passion for leadership. You should be someone who leads by example, both in how you interact with your team as well as how to support our guests. You should have made mistakes and learned from them, but also be prepared to make more, as you continue to learn and grow in your role. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. You will also assume a variety of responsibilities and duties such as recruiting and hiring restaurant staff, training, overseeing food quality, creating and executing restaurant improvement strategies, developing and editing menus, creating dishes, as well as serving and interacting with restaurant guests while supporting the Service Team. Below is a more exhaustive list of your expected duties. JOB DUTIES: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Manage restaurant's tech stack including OpenTable and Restaurant365 knowledge Respond efficiently to customer questions and complaints including taking ownership of reviews Organize and supervise shifts Hire new employees and set up training regiment Terminate employees when necessary Evaluate staff performance and coomunicate #WINS! and opportunities Manage food and beverage costs, forecast needs, and help to maintain inventory Manage restaurant supplies including smallwares Control costs and minimize waste across all areas Create and nurture a positive and supportive working environment Implement innovative strategies to improve productivity, sales, and food quality JOB REQUIREMENTS: Ideally, some experience as a Sous Chef or similar role Extensive food and wine knowledge with a passion for learning more Strong Computer literacy Experience in event planning and execution Strong leadership, inspirational, motivational, and people skills Good financial management skills Critical thinker and problem-solving skills Good time-management skills Great interpersonal and communication skills ServeSafe or Food Handler's certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be able to stand for 8+ hours per shift in an environment with changing temperatures Able to lift, carry, or pull objects that may be heavy BENEFITS FOR FULL-TIME SALARIED MANAGERS INCLUDE: Health Care Plan with Monthly Employer Contribution Paid Time Off Paid Holiday Time Off for Thanksgiving, Christmas Eve, and Christmas Day Holiday Bonuses Profit Sharing Bonus up to 2% of EBITDA when goals are met Tuition Reimbursement Childcare Reimbursement On-Going Leadership and Industry-related development and education Complete our short application today! Compensation: $22.50 - $26.50 per hour EUDORA'S Plans to Open in October of this year! Our Values @ Eudora's: • Support, compensate, and advance employee opportunities for growth and expertise. • Serve delicious, high-quality food & beverage at a competitive price. • Offer outstanding customer service in a welcoming atmosphere. • Engage with our community through an equity-minded lens. • Utilize local, quality and ethically sourced ingredients.

Job DescriptionSalary: NEG Staigles Steakhouse is a gathering place for friends and family to come enjoy their fine dining experience. We have a fun team that not only delivers amazing food, but memorable service to our guests. We are currently seeking individuals that embody the following: - Love of People - Passion for Food and Hospitality - Seeking a fun and positive work environment We are a locally owned business, and we believe in a 100% satisfaction service model to always goes above and beyond to make the guest happy. No request is ever too small nor too big. This position requires someone who is outgoing and understands the power of hospitality and fine dining. If you are ready for an upbeat and friendly work environment, this is the place for you! As Sous Chef, youll work closely with the Executive Chef to oversee all aspects of our kitchen productivity, from menu development to the budget and schedule. This includes managing our kitchen team, monitoring inventory, and ensuring all dishes are created to the high standards we are known for. Duties: Prepare food items using various cooking methods. Observe and test food being cooked. All administrative duties are to be conducted when we do not have active guests. Ensure proper care, maintenance, and sanitation of work areas, equipment, and supplies Ensure the kitchen operates efficiently and meets standards of quality Fill in for Executive Chef as needed Manage and train kitchen staff, coordinate schedules, and oversee their work. Manage payroll for kitchen staff Order supplies and stock inventory as needed Deep knowledge of cooking methods, equipment, ingredients, and procedures Ability to problem-solve on the spot and give clear directions Make and manage a dynamic schedule based on business needs, always monitor and reduce labor. Write and maintain recipes, create and manage a recipe binder for staff to execute items Daily pre-shift talks (have a goal that needs to be accomplished) Ensure staff knowledge of new menu item and any pertinent changes Write daily sheets for cooks and mange the prep lists (make sure we have what we need to accomplish prep). Move and operate with a sense of urgency. Maintain a clean working environment, clean as we go. Any other tasks assigned by Executive Chef or owner. Job Types: Full-time Benefits Benefits: Dental insurance Employee discount Flexible schedule Health insurance Vision insurance Schedule: Evening shift Weekend availability Work Location: In person, Wiggins, Mississippi

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*

is for swing-shift hours. The Cove Sous Chef JOB CODE: # 217229 REPORTS TO: The Cove Manager DEPARTMENT: Food and Beverage TASKS: Maintain consistency and high quality of all food products as well as customer service. Responsible for all kitchen staff. Responsible for organization and cleanliness of all areas and aspects of kitchen. Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range. Check all coolers throughout shift and make sure that they are swept and mopped. Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste. Control all inventory; complete inventory counts and key into computer for COGS calculation at the end of each inventory period. Cost out and complete weekly transfers to and from The Cove, The Den, Agua, and the Buffet. Cost out, complete, and report all waste at the end of every week. Maintain general knowledge of commercial kitchen operations required. Establish prep list and ensure it is completed by staff. Cross-utilize all products and left over products after prepping. For example, use the center of onion rings for diced onions rather than throwing them out. Ensure all recipes and service specifications are followed by all FOH and BOH kitchen staff. Assist in the preparation, execution and serving of all menu items to ensure proper ticket times and guest service. Send emails to Cook III(s), Chef, and Manager summarizing shift details. Cost out specials and menu items when needed. Ensure that all crewmembers complete the tasks assigned to them. Handle all issues in kitchen in a professional and organized manner. Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace. Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift. Ensure that cool down charts, cleaning lists, waste logs, transfer logs, temp logs and prep lists are followed. Adjust par levels depending on business and make sure that they are maintained. Make sure the line is stocked throughout each shift along with Cook II's. Work with Chef to keep the overall morale in the kitchen positive. Inspect all received items making sure that they are of the highest quality. Set up tasting for new menu items detailing each product, each product's price and the decision made by the managerial staff. Conduct interviews and administer questionnaire to new hires. Fill out all the proper paperwork and forms for new hires as well as for terminations. In charge of making sure that all new staff are properly trained and informed of Treasure Bay's expectations and policies. Complete annual evaluations on crewmembers. Once submitted for review, evaluations are given to crewmembers and explained. Complete weekly schedule for BOH staff in response to any PTO, terminations, suspensions, or callouts for a 24 hour period. Schedules are completed each Thursday and posted in the kitchen. Always stay ahead on the schedule by one week. Communicate with arriving shift relaying any prep items that are needed, problems that may have arose the previous shift and expectations for that shift. All other duties as assigned. HAZARDS: Includes, but are not limited to back strain, high noise level, exposure to smoke, heat and sore feet. Benefits for all positions: Benefits available after 30 days worked: Health Insurance - employer contribution; Dental/Vision Insurance; Life plus AD&D Insurance - company paid Paid Time Off 401(k) matching Employee Assistance Program Job Referral Program Tuition Reimbursement Meal discounts

To manage all culinary aspects of Giardina's restaurant so that it will continue to be a world class restaurant, a showcase for Viking Range Corporation, and a leader in Delta cuisine. With Executive Chef, oversees and supervises kitchen operations Supervises back of house employees rotating responsibility with Executive Chef as shifts dictate Oversees all aspects of restaurant sanitation, developing and supervising cleaning schedules for all equipment Oversees maintenance of restaurant equipment and promptly resolves problems Keeps recipes updated and assures all menu items are prepared according to recipe Assists Executive Chef in developing and executing menus for Giardina's, Alluvian Hotel, and special events, ensuring quality in presentation as well as taste and meeting standards set forth by President of Viking Range Places food orders and oversees check-in process and rotation of stock Maintains food cost within agreed margins Trains line cooks on recipes, specials, cooking, cleaning, prepping, and plating Maintains consistent food quality and presentation Attends weekly Food & Beverage meetings with managers, Alluvian staff, and General Manager of the Viking Hospitality Group With Executive Chef, performs monthly food inventory Represents Viking Range, Alluvian Hotel, Giardina's Restaurant and Viking Hospitality Group at public events, culinary events and other special events as determined by President of Viking Range and Viking Hospitality Group Fosters and promotes a cooperative working environment with all team members in all departments Assists with special projects as assigned by Giardina's general manager, assistant manager, chef de cuisine, and VHG president Responds to on call emergencies Maintains complete knowledge and complies with all Viking Hospitality Group policies and procedures. Requirements 5 years cooking experience in casual and/or fine dining restaurants 3 years experience creating recipes and menus 3 years experience supervising employees Ability to follow up on requests, follow through on projects, and finish what you start Computer skills including working knowledge of Microsoft Word and Excel Excellent organizational skills Excellent verbal and written communication skills Ability to promote positive relations with guests and team members Ability to work irregular hours, weekends and public holidays Ability to stand, bend, twist, work 8 plus hour shifts, and work in hot and/or cold conditions Ability to lift up to 50 pounds repeatedly and team lift up to 150 pounds

Job Description $500 SIGN-ON & RETENTION BONUS! We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule; open availability is preferred. Days and hours may vary. More details upon interview. Requirement: Previous culinary, management, inventory, and ordering experience is preferred. *Internal Employee Referral Bonus Available Fixed Pay Rate: $25.00 per hour + $500 Sign-On Bonus! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1488939. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1488939 [[req_classification]]

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. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Travel during the off season, open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $60,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 13, 2026. About the Venue Located on the scenic Mississippi Coast, Keesler Federal Park is the crown jewel of Biloxi baseball. Opened on June 6, 2015, as MGM Park, the stadium is home to the Double-A Biloxi Shuckers of the Southern League. With a seating capacity of up to 6,067, the park offers fans an exceptional game-day experience with 4,500 reserved seats in the seating bowl, a grass berm, two open-air party decks, a terrace, 12 luxury suites, and a spacious luxury club. It also features a state-of-the-art 1,472-square-foot scoreboard, making it one of the premier destinations for baseball on the Gulf Coast. Beyond its modern amenities, Keesler Federal Park is steeped in local culture. The Shuckers, the Milwaukee Brewers' Double-A affiliate since 2015, reflect the coastal city's rich seafood heritage. The team name, chosen by fans, celebrates Biloxi's vibrant ties to the seafood industry. Since their debut season in 2015, the Shuckers have produced numerous Major League Baseball stars, including Corbin Burnes, Josh Hader, Brandon Woodruff, and Devin Williams. The ballpark also hosted the 2019 Southern League All-Star Game, further solidifying its place in Southern League history. Whether it's the unbeatable Gulf Coast views, the electric atmosphere, or the chance to see future MLB stars, Keesler Federal Park is where baseball and Biloxi come alive. Responsibilities * Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. * Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. * Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. * Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. * Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. * Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. * Responsible for staffing, training, evaluation and counseling of kitchen staff. * Promotes support and communication with entire staff. * Positively interacts with front of house staff. * Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. * Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. * Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. * Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications * Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. * Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. * Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. * Ability to travel to other OVG venues during the off season. 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.

Role OverviewLocation: Jackson, MSCompany: Sodexo Corporate Services Bring your culinary creativity and leadership skills to a role where you can truly make an impact! Sodexo Corporate Services is seeking an Executive Chef 2 to lead our food operations at Southern Farm Bureau in Jackson, MS. This is your chance to showcase your talent in a dynamic corporate environment that values innovation and quality. About the OperationOne Corporate Café serving Breakfast and Lunch only Catering Services for meetings and special events Why Join Us?Creative Freedom: Bring your culinary vision to life in a corporate setting. Work-Life Balance: Enjoy a schedule focused on breakfast and lunch-no late nights!Career Growth: Access Sodexo's global network of opportunities and resources. Competitive Benefits: Comprehensive package including health, retirement, and more. Salary is 65KIncentivesPredominately M-Fschedule 5:30am to 2pm, no evenings and rare weekends What You'll DoAs the lead culinarian, you'll be the driving force behind our culinary success. Your responsibilities will include:Menu Innovation: Design and execute creative, seasonal menus that delight guests. Operational Leadership: Oversee ordering, inventory, and cost control for food and labor. Team Management: Lead and inspire a team of 8 dedicated hourly employees. Catering Excellence: Deliver high-quality catering for corporate events. Safety & Quality: Ensure compliance with all safety and sanitation standards. Hands-On Leadership: Be actively involved in production about 80% of the time. 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 BringProven experience as an Executive Chef or similar leadership role. Strong culinary skills with a passion for innovation and quality. Ability to manage budgets, costs, and operational efficiency. Excellent leadership and communication skills. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Description Turn your dreams of managing a restaurant kitchen into reality. We are looking for a chef at one of our high volume, casual themed restaurant in Northeast, MS. Culinary degree a plus but not required. Must have experience as a manager in a high volume restaurant. Our company has a proven track record and 40+ years in the business along with great benefits. Competitive Salary Health Insurance Affordable Voluntary Insurance (dental, vision, life, std, ltd, accident) Attainable Bonus Program (Monthly and Biweekly) Annual Reviews 401K 5 Day Work Weeks Paid Vacations Quality Weekends Closed most major holidays Meal Plan We want to add a top notch candidate to our team, so if you have experience as a manager or chef and love the fast paced environment, we want to hear from you! **Compensation based on prior experience and the interview process More Requirements/Responsibilities Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Required Experience * 2+ years' experience as Chef de Partie or similar at a 5-Star hospitality and/or restaurant environment; shipboard experience is an advantage * Advanced culinary skills required and in-depth knowledge about all the sections within the hot and cold kitchen; Previous experience with supervision of various kitchen sections is an advantage * Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards * Excellent knowledge of all public health policies, especially US Public Health and FDA Standards * Bar Card required * Food handling certification required Role Overview As part of our Mississippi Food & Beverage team your job as a Chef de Partie is to independently run a main section in the galley, review recipes and control the whole service line during meals hours * You will be reporting to the Sous Chef * You will be expected to work on a 10/3 rotation (10 weeks on board and 3 weeks off on vacation). Please note that rotation lenghts vary based on staffing and operational needs onboard Viking Mississippi Role Expectations * Control and maintain the Main Galley section's food production and ensure adherence to recipes and dish guidelines * Identify training needs, suggest operational improvements to the Galley team and assist with cleaning during food preparation periods * Prepare daily electronic food requisitions, maintain recipe folders and countercheck deliveries to ensure accuracy * Maintain food quality and presentation, as well as control the service line at the relevant section during preparation and meal hours * Lead and support a multi-cultural team, enforce for key personnel and train, coordinate,and provide inspiring leadership * Ensure that food preparations and storage are in line with all public health policies and Company Regulations and enforce & maintain "clean as you go" work habits * Always uphold impeccable grooming standards by complying with Viking's Image and Uniform Standards * Demonstrate outstanding flexibility: able to work at various times of the day, under pressure and always reflect a positive can-do attitude and the best image of Viking * You will be expected to consistently arrive on time and be prepared for work * Other tasks and responsibilities may be assigned at leaders' discretion based on operational needs Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person. Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure. No other cruise line has ever received these same honors by both publications at the same time. Why join Viking? Elevate your career regardless of where you are on your journey. Viking can help you in reaching new destinations with: * Paid training program in skills and approach to premium hospitality services * On-the-job coaching to help you advance rapidly * A lifelong network of hospitality professionals Onboard our ship * Lodging, meals, Wi-Fi, uniforms, and laundry are free of charge for all crew members * Travel to/from the ship provided and paid for by Viking, unless you are within reasonable driving distance of embarkation or disembarkation ports * Crew-only deck and dedicated recreational activities Viking Benefits: US Mainland candidates: * Health, vision, and dental insurance with incredibly low premiums * 401(k) plan with Viking match of 100% of employee contributions up to 4% per pay period * Retention bonus program Puerto Rico and Guam candidates: * Health, vision, and dental insurance with very low premiums * Retention bonus program Mandatory requirements & at will employment: * U.S. Citizen or Permanent Resident (green card) to work onboard the ship, as required by federal regulations * Ability to satisfactorily pass a pre-employment drug test. Viking Mississippi is a drug-free and alcohol-free workplace * Must be 21+ years old, physically fit and in good health to meet the demands of an intense shipboard role; must be able to carry heavy items and stand, kneel, and bend for prolonged periods of time * Viking Cruises is an At-Will Employer. As such your employment with Viking is a voluntary one and is subject to termination with or without cause or notice, at any time by you or Viking. Nothing in this document or in any oral or written statement shall be interpreted to conflict with or limit the right to terminate employment at will

Job DescriptionSalary: neg Staigles Steakhouse is a gathering place for friends and family to come enjoy their fine dining experience. We have a fun team that not only delivers amazing food, but memorable service to our guests. We are currently seeking individuals that embody the following: - Love of People - Passion for Food and Hospitality - Seeking a fun and positive work environment We are a locally owned business, and we believe in a 100% satisfaction service model to always goes above and beyond to make the guest happy. No request is ever too small nor too big. This position requires someone who is outgoing and understands the power of hospitality and fine dining. If you are ready for an upbeat and friendly work environment, this is the place for you! As Sous Chef, youll work closely with the Executive Chef to oversee all aspects of our kitchen productivity, from menu development to the budget and schedule. This includes managing our kitchen team, monitoring inventory, and ensuring all dishes are created to the high standards we are known for. Duties: Prepare food items using various cooking methods. Observe and test food being cooked. All administrative duties are to be conducted when we do not have active guests. Ensure proper care, maintenance, and sanitation of work areas, equipment, and supplies Ensure the kitchen operates efficiently and meets standards of quality Fill in for Executive Chef as needed Manage and train kitchen staff, coordinate schedules, and oversee their work. Manage payroll for kitchen staff Order supplies and stock inventory as needed Deep knowledge of cooking methods, equipment, ingredients, and procedures Ability to problem-solve on the spot and give clear directions Make and manage a dynamic schedule based on business needs, always monitor and reduce labor. Write and maintain recipes, create and manage a recipe binder for staff to execute items Daily pre-shift talks (have a goal that needs to be accomplished) Ensure staff knowledge of new menu item and any pertinent changes Write daily sheets for cooks and mange the prep lists (make sure we have what we need to accomplish prep). Move and operate with a sense of urgency. Maintain a clean working environment, clean as we go. Any other tasks assigned by Executive Chef or owner. Job Types: Full-time Benefits Benefits: Dental insurance Employee discount Flexible schedule Health insurance Vision insurance Schedule: Evening shift Weekend availability Work Location: In person, Wiggins, Mississippi

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*

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

SECTION NO: INFINITY BUFFET - BACK OF HOUSE SUBJECT: SOUS CHEF ______________________________________________________________________________ REPORTS TO: Director of Hospitality Services RESPONSIBILITIES: Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate. Fully responsible for food production, scheduling, food and labor costs, sanitation and implementation of policies and procedures. Training and development of culinary staff. Cooking, creating and establishing new innovative recipes Coordinates and actively participates in event operations and monitors food and labor costs Maintains a clean and orderly kitchen to comply with all State and local health department regulations. Plan menus and daily specials, maintaining financial responsibility for the menu Establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles. Enforce all company performance standards fairly and consistently with staff: including self-adherence for example and integrity purposes Oversees inventory of food product and coordinates product ordering and receiving within unit specifications Maintain consistency and high quality of all food products as well as customer service. Responsible for all kitchen staff. Responsible for organization and cleanliness of all areas and aspects of kitchen. Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range. Check all coolers throughout shift and make sure that they are swept and mopped. Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste. Cost out, complete, and report all waste from the Buffet. Maintain general knowledge of commercial kitchen operations. Establish prep list and ensure it is completed by staff. Cross-utilize all products and left over products after prepping. Ensure all recipes and service specifications are followed by all FOH and BOH staff. Assist in the preparation and execution of all menu items. Utilize the Eatec system i.e. ordering, recipes, waste logs, and costing. Ensure that all crewmembers complete the tasks assigned to them. Handle all issues in a professional and organized manner. Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace. Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift. Ensure that cool down charts, cleaning lists, waste logs, transfer logs, and prep lists are completed and followed. Adjust par levels depending on business and make sure they are maintained. Make sure the line is stocked throughout each shift along with Cook III's. Work with Supervisors and Manager to keep the overall morale in the kitchen positive. Inspect all received items making sure that they are of the highest quality. Prepare tastings for proposed new menu items detailing and documenting each product description, product's cost, and the decisions/outcome made by the managerial staff. Conduct interviews, administer questionnaire to new hires and complete new hire packet. Control labor costs and adjust as business dictates. Ensure that all new staff are properly trained and informed of Treasure Bay's policies and procedures. Complete annual evaluations of crewmembers. Complete weekly schedule for BOH staff. Communicate with oncoming shift change. Attend or participate in food vendor trade shows as directed by Management. All other duties as assigned. EDUCATION AND SKILLS REQUIRED: Degree from a post-secondary culinary arts training program is desirable. A minimum of 5 years as a Cook III plus three years in another food preparation position. LICENSE / PERMIT REQUIREMENTS: Serv Safe certification. PHYSICAL REQUIREMENTS: Must be able to walk, bend, lift, stand for long periods of time and be able to read, write, with good eye to hand coordination, depth perception and effective verbal communication. BENEFITS: 401k; Medical/Dental/Vision/life/FSA sign-up after 30 days; Rocket Lawyer Legal; PTO; employee discounts

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 Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Travel during the off season, open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $60,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 13, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Ability to travel to other OVG venues during the off season. 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.

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. SodexoMAGIC is seeking an Executive Chef at Jackson State University in Jackson, MS. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is ensuring accessibility for staff, which is achieved by being present on the floor during service times and demonstrating strong leadership abilities. This position manages all aspects of back-of-the-house operations, including ordering, inventory management, staff training and development, and has significant involvement in sustainability and local purchasing programs. What You'll DoBe responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;Ensure Sodexo Culinary standards, including recipe compliance and food quality are implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;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 BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description is for swing-shift hours. The Cove Sous Chef JOB CODE: # 217229 REPORTS TO: The Cove Manager DEPARTMENT: Food and Beverage TASKS: Maintain consistency and high quality of all food products as well as customer service. Responsible for all kitchen staff. Responsible for organization and cleanliness of all areas and aspects of kitchen. Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range. Check all coolers throughout shift and make sure that they are swept and mopped. Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste. Control all inventory; complete inventory counts and key into computer for COGS calculation at the end of each inventory period. Cost out and complete weekly transfers to and from The Cove, The Den, Agua, and the Buffet. Cost out, complete, and report all waste at the end of every week. Maintain general knowledge of commercial kitchen operations required. Establish prep list and ensure it is completed by staff. Cross-utilize all products and left over products after prepping. For example, use the center of onion rings for diced onions rather than throwing them out. Ensure all recipes and service specifications are followed by all FOH and BOH kitchen staff. Assist in the preparation, execution and serving of all menu items to ensure proper ticket times and guest service. Send emails to Cook III(s), Chef, and Manager summarizing shift details. Cost out specials and menu items when needed. Ensure that all crewmembers complete the tasks assigned to them. Handle all issues in kitchen in a professional and organized manner. Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace. Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift. Ensure that cool down charts, cleaning lists, waste logs, transfer logs, temp logs and prep lists are followed. Adjust par levels depending on business and make sure that they are maintained. Make sure the line is stocked throughout each shift along with Cook II's. Work with Chef to keep the overall morale in the kitchen positive. Inspect all received items making sure that they are of the highest quality. Set up tasting for new menu items detailing each product, each product's price and the decision made by the managerial staff. Conduct interviews and administer questionnaire to new hires. Fill out all the proper paperwork and forms for new hires as well as for terminations. In charge of making sure that all new staff are properly trained and informed of Treasure Bay's expectations and policies. Complete annual evaluations on crewmembers. Once submitted for review, evaluations are given to crewmembers and explained. Complete weekly schedule for BOH staff in response to any PTO, terminations, suspensions, or callouts for a 24 hour period. Schedules are completed each Thursday and posted in the kitchen. Always stay ahead on the schedule by one week. Communicate with arriving shift relaying any prep items that are needed, problems that may have arose the previous shift and expectations for that shift. All other duties as assigned. HAZARDS: Includes, but are not limited to back strain, high noise level, exposure to smoke, heat and sore feet. Benefits for all positions: Benefits available after 30 days worked: Health Insurance - employer contribution; Dental/Vision Insurance; Life plus AD&D Insurance - company paid Paid Time Off 401(k) matching Employee Assistance Program Job Referral Program Tuition Reimbursement Meal discounts

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented 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 Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. 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 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. * Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas. * Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality dishes that follow the established menu choices. * Adhere to all guest dietary requests. * 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 5 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * 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. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Transportation Worker Identification Credential (TWIC). 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*