Sous chef jobs in New Mexico - 48 jobs

Job Title: Chef II Reports to: Head Chef Level: Hourly Scope: Responsible for assisting the Chef and other cooks with the daily menu preparation Primary Responsibilities: • Accountable and responsible for maintaining a safety culture (following all SOP's, JHA's, policies and procedures) as set out by Target Hospitality • Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens • Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines • Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef • Prepare meals on the line, grill oven and fryers • Serve guests and check for meal scans • Serve all foods in accordance to HACCP and food safety standards • Ensure proper utensils are used for serving, portion control and sanitation purposes • Prepare breakfasts to order such as omelet's, and eggs • Exceed our guests needs by providing world- class customer service • Shall attend all safety meetings and participate in Target Hospitality emergency response procedures • Additional duties may be assigned by supervisor or manager Physical Demands: • Stand for long periods of time (up to 12 hours or more) with scheduled breaks • Short and long-distance walking required • Use of stairs and step stools • Use force when pushing/ pulling carts that weigh on average 50lbs • Operate kitchen machinery • Frequently lift an average weight of 25lbs with a maximum of 50 lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction • Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lb with a maximum of 25lb • Simple, power and fine finger manipulation for a duration of an average 12-hour shift Working Conditions and Environment: • Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals • Ability to communicate effectively; written and orally in English • Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels • Exposure to extreme hot and cold environments • Ability to work with in a rotational schedule (6 weeks on and 2 weeks off or as per manager's discretion/ business needs) • Ability to works safely and navigate with in small/ close quarters and congested areas • Maybe exposed periodically to elevated noise and surroundings • Ability and willingness to travel/work long rotations away from home Candidate Requirements: • 2+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent Ability to read and write in English • Valid food safe certification is an asset • First aid certification is an asset • Work within a team environment • Must be able to work effectively and efficiently with or without supervision • Strong prioritization and time management skills • Ability and willingness to travel/work long rotations away from home • Must be able to pass a background check and urine analysis • Must provide your own transportation to and from the facility

Job Description The Sous Chef supports the Chef de Cuisine by supervising kitchen staff and managing daily food preparation to ensure all culinary standards and specifications are consistently met. This position plays a critical role in maintaining quality, presentation, and service standards across all dishes, while also participating in the creation of new menu items based on seasonal ingredients and guest preferences. Responsibilities include controlling food and labor costs, maintaining kitchen cleanliness and compliance with HACCP and ServSafe guidelines, overseeing inventory, and facilitating effective communication within the team. Candidates should have a high school diploma or GED (preferred), along with one to three years of relevant management experience in food production. Familiarity with large kitchen equipment and strong computer skills (Word, Excel, Outlook) are essential. The position requires ServSafe certification within 90 days of hire and alcohol certification within 30 days. The Sous Chef must be able to lift up to 50 lbs, stand for long periods, and maintain composure in a fast-paced environment, including working evenings, weekends, and holidays. A valid New Mexico driver's license and a positive, team-oriented attitude are also required.

The Sous Chef is responsible for the adequate operation of designated Area of Responsibility (referred to hereafter as AOR ) including but not limited to proper execution of proven checklists, recipes, schedules, and company policy. The Sous Chef is also responsible for the maintenance, organization, and sanitation of food storage and preparation areas, dish washing areas, and other areas as assigned by the Executive Chef. Through exercising education, skills, and training the Sous Chef is to operate their accepted area of responsibility within the systems and guidelines as directed by the Executive Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: Adhere to developed employee schedules based on projected business volume and adjusting accordingly in down times. Involved with the selection, training, coaching, and development of all non-exempt employees in the Back of the House. Daily tasting of food in all areas to determine that recipes are being followed as directed by the Executive Chef with positive feedback or necessary coaching and developing. Required presence noted in all food service venues during times of peak business volume to monitor product and sanitation. Communicate with EOM, Executive Chef, peers, and subordinates both Exempt and Non-Exempt on a consistent, frequent, and professional manager. Display full competency and willingness of all aspects of the operation of Back of House function with strong ability to train all exempt and non-exempt employees. Knowledgeable of and abides by all established budget constraints and communicates issues and detriments in a timely manner. Evaluate, track, report and communicate the progress of all Non-Exempt employees under direct report and measure against the core values and mission of the Santa Clara Development Corporation. Knowledge of all menu items and clearly trains, evaluates, and coaches all Non-Exempt employees in their direct report. Serve as coach, mentor, teacher, and motivator for all exempt and non-exempt employees both in the front of the house as well as the direct reports of their AOR through professional and honest communication. Other duties as assigned by the EOM, Human Resources, and all members of SCDC leadership . EDUCATION / EXPERIENCE: High school Diploma or equivalent and Culinary Degree from an Accredited Institution Minimum of 2 years Full Service Kitchen Supervisory experience. Multiple venue property experience is a plus but not required

The Sous Chef is responsible for the adequate operation of designated Area of Responsibility (referred to hereafter as AOR ) including but not limited to proper execution of proven checklists, recipes, schedules, and company policy. The Sous Chef is also responsible for the maintenance, organization, and sanitation of food storage and preparation areas, dish washing areas, and other areas as assigned by the Executive Chef. Through exercising education, skills, and training the Sous Chef is to operate their accepted area of responsibility within the systems and guidelines as directed by the Executive Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: Adhere to developed employee schedules based on projected business volume and adjusting accordingly in down times. Involved with the selection, training, coaching, and development of all non-exempt employees in the Back of the House. Daily tasting of food in all areas to determine that recipes are being followed as directed by the Executive Chef with positive feedback or necessary coaching and developing. Required presence noted in all food service venues during times of peak business volume to monitor product and sanitation. Communicate with EOM, Executive Chef, peers, and subordinates both Exempt and Non-Exempt on a consistent, frequent, and professional manager. Display full competency and willingness of all aspects of the operation of Back of House function with strong ability to train all exempt and non-exempt employees. Knowledgeable of and abides by all established budget constraints and communicates issues and detriments in a timely manner. Evaluate, track, report and communicate the progress of all Non-Exempt employees under direct report and measure against the core values and mission of the Santa Clara Development Corporation. Knowledge of all menu items and clearly trains, evaluates, and coaches all Non-Exempt employees in their direct report. Serve as coach, mentor, teacher, and motivator for all exempt and non-exempt employees both in the front of the house as well as the direct reports of their AOR through professional and honest communication. Other duties as assigned by the EOM, Human Resources, and all members of SCDC leadership . EDUCATION / EXPERIENCE: High school Diploma or equivalent and Culinary Degree from an Accredited Institution Minimum of 2 years Full Service Kitchen Supervisory experience. Multiple venue property experience is a plus but not required

We're representing a family-owned hospitality group with multiple restaurant and wine bistro locations across New Mexico. Known for pairing exceptional food with award-winning wines, this company continues to grow and is seeking an Executive Chef to oversee culinary operations across five full-service restaurants and a tasting room. This is a unique opportunity to combine creativity, leadership, and operational excellence in a family-owned, growth-focused environment. Compensation & Benefits Salary range: $65,000-$90,000 DOE Bonus potential based on restaurant performance Comprehensive health, dental, and vision insurance Paid time off and holidays Dining and hospitality perks What You'll Do Oversee kitchen operations across multiple bistro locations, ensuring excellence in food quality, presentation, and consistency Develop innovative, seasonal menus with strong food-and-wine pairings Hire, train, mentor, and evaluate kitchen staff, fostering a collaborative and professional culture Ensure compliance with health, safety, and sanitation regulations Manage budgets, food costs, and labor costs across locations to achieve profitability goals Partner with leadership on special events, wine dinners, and seasonal promotions Interact with guests as needed to ensure an exceptional dining experience Travel between bistro locations regularly to support and lead culinary teams Who We're Looking For Proven experience as an Executive Chef or in a senior culinary leadership role (multi-location or fine dining experience preferred) Strong knowledge of food and wine pairings Excellent leadership and teaching skills, with ability to inspire diverse teams Experience managing budgets, food and labor costs, and operational systems Culinary degree preferred, but equivalent leadership experience considered Highly organized, adaptable, and committed to long-term growth with the company Local ties to New Mexico strongly preferred to ensure long-term fit Schedule, Location, Type of Employment Full-time, onsite Albuquerque, NM Our Commitment The Hire Firm and our client are committed to diversity, inclusion, and equity. We welcome applicants from all backgrounds and experiences to bring their talent and passion to our team.

Description: Title: PM Sous Chef Reports to: Executive Chef Job Type: Full time, Exempt The PM Sous Chef is the team leader management position for Dinner service, managing the day-to-day operations of the PM service and PM team. In addition to knowing the entirety of the PM service you will also be tasked with training and supervising PM staff, developing new recipes, and ensuring compliance with health and safety regulations. Strong leadership skills, creativity, attention to detail, and the ability to work efficiently in a fast-paced environment are essential for success in this role. Duties & Responsibilities: · Come to work on time and ready to work. · Set up the kitchen space daily. · Assist with completing any unfinished prep tasks and break down of the prep space before service. · Ensure Sani-buckets and tasting spoons are set up and maintained as needed. · Clean workstations before and after every shift, including floors, walls, hoods, counters, equipment, and sorting and removing trash. · Be able to work and teach any station in the kitchen. · Check in Line Cooks and ensure all are equipped with the information and resources needed to complete their work. · Maintain proper hygiene practices for the team and self. This is an open kitchen environment. · Start each shift by checking each station's prep list and end each shift by checking off that all prep lists are done properly for the following shift. · Note food quantities as they run low or high and communicate to Executive Sous Chef or Executive Chef. · Supervise PM service for quality, plating, and standards. · Work on daily specials and have them approved by Executive Chef. · Learn the menu pricing strategies used by Executive Chef. · Work directly with Executive Sous Chef and Executive Chef in recipe and menu development. · Maintain the cleanliness and organization of the workspaces and walk-ins, including breaking down boxes, sorting and removing trash, and checking inventory for items needing to be disposed of. · Ensure proper functionality of all kitchen equipment. · Monitor refrigerator temperatures and storage procedures to ensure food safety. · Maintain the integrity of your personal knives and tools and respect the tools made available to you. · Check out the PM Team before they may leave. · Get checked out by direct supervisor before you may leave. Essential Job Functions: · Maintain the entire kitchen space including walk ins, dry storage, freezers, and dish pit. · Clean and inspect food preparation areas, facilities, and equipment to ensure safety and high-performance. · Maintain food quality by following food safety guidelines, ensuring proper storage, and following inventory rotation procedures. · Prepare foods for service including cutting, portioning, mixing, and cooking. · Arrange and plate food for serving and serve food or beverages. · Train food preparation or food service personnel. · Coordinate activities of food service staff to ensure proper timing of food production. · Create new recipes or food presentations. · Assist with determining prices for menu items. · Determine staff schedules. · Evaluate employee performance. · Conduct employee training programs. · Interview employees, customers, or others to collect information. · Hire personnel. · Work with Executive Chef and Kitchen Admin Assistant on costing and pricing to maintain food cost. Requirements: · Possesses experience in a kitchen environment with a farm to fork background. · Knowledge to execute cooking dinner, desserts, and all aspects of food prep. · Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients. · Strong leadership and management skills, with experience in leading a team in a fast-paced environment. · Self-motivated, with solid organizational and communication skills both as a leader and member of a team. · Able to sit, stand, bend, squat, reach and walk 10 hours a day. · Able to lift and carry 50 lbs. in short intervals throughout the day. · Willing and able to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays. Preferred: · Additional language skills, especially Spanish. · Interest in organic farming, renewable agriculture, and sustainability. · Interest in New Mexico food, art, architecture, history, and culture. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Requirements:

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

A legendary landmark re-imagined, Bishop's Lodge, Auberge Collection is a luxurious and soulful retreat steeped in heritage in Santa Fe, New Mexico. Set on 317 secluded acres bordering Santa Fe National Forest and just minutes from downtown, the 98-room resort invites guests to connect with nature with organic adobe architecture that invokes rich New Mexican heritage and conveys a genuine sense of place. Amenities include a collection of exhilarating outdoor experiences, historic horse stables, fitness center, pool, onsite stream for fly fishing casting lessons, healing arts experiences at Stream Dance Spa and several dining venues, including the resort's signature restaurant SkyFire. Expansive indoor and outdoor event space includes The Hall with 3,200 square feet of meeting space and the historic Lamy Chapel and Lawn, featuring dramatic views of the Tesuque Valley. The recently unveiled Bunkhouse is ideal for family gatherings with 12 individual bedrooms. For more information: auberge.com/bishops-lodge/ Follow Bishop's Lodge, Auberge Collection on Facebook and Instagram @BishopsLodgeAuberge Job Description Be the culinary backbone of our kitchen, working closely with the Executive Pastry Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. Assist the Executive Pastry Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Collaborate with the Executive Pastry Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. Qualifications Culinary Certificate or Degree Preferred. Minimum of two years experience in a Pastry Sous Chef or Pastry Supervisor role. Ability to work a flexible schedule, including weekends and holidays, according to department needs. Experience at a luxury hospitality property. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit **************** Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

At Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients. We are a growing social enterprise that uses food to enhance health, productivity and happiness. We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate. ABOUT THIS POSITION As a Executive Chef for Genuine Foods, you will ensure that students and families enjoy the scratch made and delicious meals they deserve! This role is based in a Higher Education facility. The Chef collaborates with the existing culinary and operations management team and manages the onsite staff. Main responsibilities include planning exciting and engaging meals and menus, leading a team of cooks and food service workers, and contributing to the exceptional daily prep and service of each meal. This includes overseeing on-site client visits and events, account management, and ensuring that all menu items that are produced are of high quality and delight the guests relying on our services for their meals. ESSENTIAL RESPONSIBILITIES Generate seasonal and exciting menus with the culinary team for our clients while being mindful of client preferences, tastes and nutrition. Collaborate with the Regional Director to ensure menus meet labor, food cost and efficiency standards. Involvement in all catering event operations including logistics, quality improvement and control, sanitation and food safety, and all facility related activities. Collaborate with the Regional Director to ensure menus meet transportation requirements, if applicable. Team member management, staffing, scheduling, coaching, etc with assistance of HR as needed. Menu development and costing, ordering and inventory management. Ensure supplies, ingredients and raw materials availability to produce meals, while minimizing waste, is required. Maintain inventory records and invoicing. Complies for food safety and sanitation requirements. Manage and coach the team overseeing all aspects of daily food preparation & serving including culinary and operational excellence, staff/skills training, daily troubleshooting, recipe adherence, and site cleanliness and organization. Continuously improve and propel forward culinary aspects of operations from sourcing and receiving, to menu/recipe development and feedback. Oversee weekly P&L and communicate performance to internal and external teams. Key Performance Indicators (KPIs): Meal participation rates, client meal feedback and scores and kitchen team retention and turnover. Any other duties as assigned or needed Qualifications 3+ years of previous high-volume production, contract food service, higher education, healthcare, catering, hotel, restaurant, or relevant experience is highly desired in an Executive Chef or Chef Manager role. Comfortable with change, feedback, and the ability to be passionate when cooking from recipes that you didn't make. Passion for seasonal ingredients and local sourcing. Experience in leading teams with varying culinary skill levels and interest. Commitment to continuous learning and on-going training. Demonstrated organizational and superior attention to detail skills. Superior ability to manage labor and food costs. Enjoys working with people and growing and developing a culinary team. Very comfortable working with numbers and technology GENUINE VALUES TRUSTWORTHINESS: We operate by our commitment to integrity, reliability, and consistency. Our clients deserve our very best-every single time. PERSONAL ACCOUNTABILITY: We are creative problem-solvers who own our results and can immediately identify solutions. We learn from our mistakes. No excuses. PEOPLE FIRST: We are first-and-foremost a people-centered organization. It's the backbone of hospitality. Every person matters and every person is seen. TRANSPARENCY: We are proud to offer openness and candor in every aspect of our business-from service standards,to purchasing,to financials. That's what successful partnerships are based on. Benefits and Perks: Health and retirement benefits Paid time off 401K Performance-based bonuses Genuine Foods provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Reports To: Kitchen Manager Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION The Chef will be responsible for menu planning, food preparation, back-of-the-house management, and cost management for the property. The Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. We are looking for candidates who possess initiative, dedication, and a true passion for both hospitality and fine cuisine. Ideal candidates will have 7+ years of culinary management experience in a hotel or catering environment. Applicants must be professional, organized, and flexible. RESPONSIBILITIES AND DUTIES Effectively executes the planning, design, coordination, and organizational phases of all food production for the kitchen as determined together with corporate team. Effectively communicates with department heads in the food services, beverage and related support and operating departments. Oversees execution of menus and food production. Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels. Maintains systems & procedures for ordering, receiving, storage, preparation & service of food. Oversees department selection, hiring, training, standards & procedures, evaluating, and scheduling processes. Continually evaluates and documents the performance of all culinary positions. Oversees & operates capital budgeting process including day to day forecasting of associated labor and operating costs. Effectively handles employee issues with appropriate documentation and follow up. Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order. Demonstrates a comprehensive knowledge of products offered including food recipes, prices, presentation, and all company as well as department policies. Ensures all operations follow safety and health guidelines in accordance with public health & sanitation regulations. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business: Work towards camp goals and objectives in conjunction with offsite corporate team. Exhibit leader qualities and functions, as determined by corporate team to all employees. Additional duties as necessary and assigned Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge. PHYSICAL DEMANDS Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems. Must be able to stand for long periods of time. Must be able to maneuver between stations and areas efficiently and easily. Must be able to lift up to 40 lbs. Requires manual dexterity to use and operate kitchen and other equipment Must have a Safe Serve certificate COMPENSATION AND BENEFITS Dental Insurance Food provided Health insurance Paid time off Vision insurance Housing provided Quarterly Bonus After one year of employment, the company will cover Allied medical to employer costs.

Job Description Chef/ Chef De Cuisine Reports To: Executive Chef and Food and Beverage Director Supervises: N/A Chef De Cuisine is responsible for the overall kitchen operation and insures all kitchen policies and procedures are followed. Key Responsibilities and Performance/Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards. Understands where to get the information needed to complete tasks to standard. Can explain and demonstrate technical skills used to complete tasks to standard. Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard. Understands how to take ownership of problems and solve them when solutions may not be available. Can explain how to request help from others when needed to complete task or goal. Has complete knowledge and can tell others of IMGR&C products and services. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists. Responds to obstacles; finds new ways to reach desired end results. In absence of guidance, acts and takes charge to respond to guest or internal customer needs. Responds to change by quickly applying talent and skills in a positive way to succeed. Supports achievement of Quality Goal; “Do it right the first time.” Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair. Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, and Customer Recovery Skills). Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Respects individuality of others; continues to communicate in order to work together. Speaks positively about guests, other team members and our business in all situations on and off property. Treats other with respect in all situations. Service Serves others. Identifies and can communicate needs of guests and others. Takes quick action to serve others in a way that meets/exceeds their needs. Identifies ways to improve individual or team's service to others. Provides service outside job responsibilities if needed to help resort succeed. Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards. Professionally supports IMGR&C reputation and image in al situations, on and off property. Attendance Meets IMG&C policy for attendance. Informs supervisor of future absence as far in advance as possible. Communication Provides information others need to succeed, in time for them to use it. Shares with next shift the information needed for them to succeed. Listens to others without interruption; acts on their feedback when possible. Asks questions to better understand expectations of others. Reports all guest complaints and compliments to Supervisor or Manager. Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success. Helps other team members succeed without being asked. Takes action to resolve conflict between individuals. Helps other departments achieve success. Reports ideas to increase team success and guest satisfaction to Supervisor or Manager. Does whatever is necessary to help department and resort success. Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management's discretion: Responsible for overall outlet kitchen operations. Review daily and weekly reports to plan and prepare accordingly. Create specials as a test ground for new menu items. Price all new menu items to fit organizations food cost. Utilize purchasing system and/or approved vendors for food items and kitchen ware purchases. Responsible for the overall food quality and sanitation of outlet kitchen. Responsible for outlet kitchen are safety. Ensure Kitchen and stewarding equipment and machinery operates properly. Handle customer/food issues according to IMGR&C standards. Prepare kitchen staff schedules and approve time-keeping pay records. Communicate with kitchen & steward staff on a regular basis via monthly and pre-shift meetings. Create and implement new standards as needed to improve ongoing operations. Preform coaching & counseling and hold team members accountable for standards. Develop, monitor, & report on budgets. Report & maintain equipment & expense reports. Set goals for department to achieve success as well as team members. Involve team members in the goals & success of operations. Maintain a high visibility by “walking around” conducting inspections daily. Utilize guest comments to set goals to reduce and correct negative comments and increase the overall success of the procedures along with applicable laws. Preform other duties as assigned. *In conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director Supervisory Responsibilities Responsible for interviewing, hiring, training, planning, assigning and directing work, menu development and engineering performance reviews, rewarding and disciplining team members, addressing issues and resolving conflicts, in conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director. Education and/or Experience Requirements Bachelor's Degree (B.A.) from four-year College or university; or seven years related experience at a supervisory level. Equivalent combination of education and experience may be substituted. Computer experience in Excel, and word processing. Menu Planning, forecasting and budgeting, and be able to multitask. Mescalero Apache Tribal preference/ Indian preference applies; bicultural experience preferred. Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. Lifting items weighing 50 pounds or more is required. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment at times may be usually loud. The team member will be exposed to a second-hand smoke-filled environment. The team member will be exposed to hot, humid and cold environments due to kitchen equipment and the freezers and coolers.

Job Title: Chef I Reports to: Head Chef Level: Hourly Scope: Responsible for serving guests and assisting with production of daily menu Primary Responsibilities: • Accountable and responsible for maintaining a safety culture (following all SOP's, JSA's, policies and procedures) as set out by Target Hospitality • Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens • Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines • Prepare meals on the line, grill oven and fryers • Serve guests and check for meal scans • Serve all foods in accordance to HACCP and food safety standards • Ensure proper utensils are used for serving, portion control and sanitation purposes • Exceed our guests needs by providing world-class customer service • Shall attend all safety meetings and participate in Target Hospitality emergency response procedures • Additional duties may be assigned by supervisor or manager Physical Demands: • Stand for long periods of time (up to 12 hours or longer) with scheduled breaks • Short and long-distance walking required • Use of stairs and step stools • Use force when pushing/ pulling carts that weigh on average 50lbs • Operate kitchen machinery • Frequently lift an average weight of 25lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory • Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction • Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lbs with a maximum of 25lbs • Simple, power and fine finger manipulation for a duration of an average 12-hour shift Working Conditions and Environment: • Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals • Ability to communicate effectively; written and orally in English • Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels • Exposure to extreme hot and cold environments • Ability to work with in a rotational schedule (6 weeks on and 2 weeks off, or as per manager's discretion/ business needs) • Ability to works safely and navigate with in small/ close quarters and congested areas • Maybe exposed periodically to elevated noise and surroundings • Ability and willingness to travel/work long rotations away from home Candidate Requirements: • 1+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent Ability to read and write in English • Must have a valid ServSafe certification • First aid certification is an asset • Work within a team environment • Must be able to work effectively and efficiently with or without supervision • Strong prioritization and time management skills • Ability and willingness to travel/work long rotations away from home • Must be able to pass a background check and urine analysis • Must provide your own transportation to and from the facility

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

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Title: PM Sous Chef Reports to: Executive Chef Job Type: Full time, Exempt The PM Sous Chef is the team leader management position for Dinner service, managing the day-to-day operations of the PM service and PM team. In addition to knowing the entirety of the PM service you will also be tasked with training and supervising PM staff, developing new recipes, and ensuring compliance with health and safety regulations. Strong leadership skills, creativity, attention to detail, and the ability to work efficiently in a fast-paced environment are essential for success in this role. Duties & Responsibilities: * Come to work on time and ready to work. * Set up the kitchen space daily. * Assist with completing any unfinished prep tasks and break down of the prep space before service. * Ensure Sani-buckets and tasting spoons are set up and maintained as needed. * Clean workstations before and after every shift, including floors, walls, hoods, counters, equipment, and sorting and removing trash. * Be able to work and teach any station in the kitchen. * Check in Line Cooks and ensure all are equipped with the information and resources needed to complete their work. * Maintain proper hygiene practices for the team and self. This is an open kitchen environment. * Start each shift by checking each station's prep list and end each shift by checking off that all prep lists are done properly for the following shift. * Note food quantities as they run low or high and communicate to Executive Sous Chef or Executive Chef. * Supervise PM service for quality, plating, and standards. * Work on daily specials and have them approved by Executive Chef. * Learn the menu pricing strategies used by Executive Chef. * Work directly with Executive Sous Chef and Executive Chef in recipe and menu development. * Maintain the cleanliness and organization of the workspaces and walk-ins, including breaking down boxes, sorting and removing trash, and checking inventory for items needing to be disposed of. * Ensure proper functionality of all kitchen equipment. * Monitor refrigerator temperatures and storage procedures to ensure food safety. * Maintain the integrity of your personal knives and tools and respect the tools made available to you. * Check out the PM Team before they may leave. * Get checked out by direct supervisor before you may leave. Essential Job Functions: * Maintain the entire kitchen space including walk ins, dry storage, freezers, and dish pit. * Clean and inspect food preparation areas, facilities, and equipment to ensure safety and high-performance. * Maintain food quality by following food safety guidelines, ensuring proper storage, and following inventory rotation procedures. * Prepare foods for service including cutting, portioning, mixing, and cooking. * Arrange and plate food for serving and serve food or beverages. * Train food preparation or food service personnel. * Coordinate activities of food service staff to ensure proper timing of food production. * Create new recipes or food presentations. * Assist with determining prices for menu items. * Determine staff schedules. * Evaluate employee performance. * Conduct employee training programs. * Interview employees, customers, or others to collect information. * Hire personnel. * Work with Executive Chef and Kitchen Admin Assistant on costing and pricing to maintain food cost. Requirements: * Possesses experience in a kitchen environment with a farm to fork background. * Knowledge to execute cooking dinner, desserts, and all aspects of food prep. * Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients. * Strong leadership and management skills, with experience in leading a team in a fast-paced environment. * Self-motivated, with solid organizational and communication skills both as a leader and member of a team. * Able to sit, stand, bend, squat, reach and walk 10 hours a day. * Able to lift and carry 50 lbs. in short intervals throughout the day. * Willing and able to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays. Preferred: * Additional language skills, especially Spanish. * Interest in organic farming, renewable agriculture, and sustainability. * Interest in New Mexico food, art, architecture, history, and culture. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Reports To: Kitchen Manager Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION The Chef will be responsible for menu planning, food preparation, back-of-the-house management, and cost management for the property. The Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. We are looking for candidates who possess initiative, dedication, and a true passion for both hospitality and fine cuisine. Ideal candidates will have 7+ years of culinary management experience in a hotel or catering environment. Applicants must be professional, organized, and flexible. RESPONSIBILITIES AND DUTIES Effectively executes the planning, design, coordination, and organizational phases of all food production for the kitchen as determined together with corporate team. Effectively communicates with department heads in the food services, beverage and related support and operating departments. Oversees execution of menus and food production. Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels. Maintains systems & procedures for ordering, receiving, storage, preparation & service of food. Oversees department selection, hiring, training, standards & procedures, evaluating, and scheduling processes. Continually evaluates and documents the performance of all culinary positions. Oversees & operates capital budgeting process including day to day forecasting of associated labor and operating costs. Effectively handles employee issues with appropriate documentation and follow up. Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order. Demonstrates a comprehensive knowledge of products offered including food recipes, prices, presentation, and all company as well as department policies. Ensures all operations follow safety and health guidelines in accordance with public health & sanitation regulations. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business: Work towards camp goals and objectives in conjunction with offsite corporate team. Exhibit leader qualities and functions, as determined by corporate team to all employees. Additional duties as necessary and assigned Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge. PHYSICAL DEMANDS Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems. Must be able to stand for long periods of time. Must be able to maneuver between stations and areas efficiently and easily. Must be able to lift up to 40 lbs. Requires manual dexterity to use and operate kitchen and other equipment Must have a Safe Serve certificate COMPENSATION AND BENEFITS Dental Insurance Food provided Health insurance Paid time off Vision insurance Housing provided Quarterly Bonus After one year of employment, the company will cover Allied medical to employer costs.

Job Title: Chef II Reports to: Head Chef Level: Hourly Scope: Responsible for assisting the Chef and other cooks with the daily menu preparation Primary Responsibilities: * Accountable and responsible for maintaining a safety culture (following all SOP's, JHA's, policies and procedures) as set out by Target Hospitality * Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens * Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines * Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef * Prepare meals on the line, grill oven and fryers * Serve guests and check for meal scans * Serve all foods in accordance to HACCP and food safety standards * Ensure proper utensils are used for serving, portion control and sanitation purposes * Prepare breakfasts to order such as omelet's, and eggs * Exceed our guests needs by providing world- class customer service * Shall attend all safety meetings and participate in Target Hospitality emergency response procedures * Additional duties may be assigned by supervisor or manager Physical Demands: * Stand for long periods of time (up to 12 hours or more) with scheduled breaks * Short and long-distance walking required * Use of stairs and step stools * Use force when pushing/ pulling carts that weigh on average 50lbs * Operate kitchen machinery * Frequently lift an average weight of 25lbs with a maximum of 50 lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory * Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction * Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lb with a maximum of 25lb * Simple, power and fine finger manipulation for a duration of an average 12-hour shift Working Conditions and Environment: * Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals * Ability to communicate effectively; written and orally in English * Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels * Exposure to extreme hot and cold environments * Ability to work with in a rotational schedule (6 weeks on and 2 weeks off or as per manager's discretion/ business needs) * Ability to works safely and navigate with in small/ close quarters and congested areas * Maybe exposed periodically to elevated noise and surroundings * Ability and willingness to travel/work long rotations away from home Candidate Requirements: * 2+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent * Ability to read and write in English * Valid food safe certification is an asset * First aid certification is an asset * Work within a team environment * Must be able to work effectively and efficiently with or without supervision * Strong prioritization and time management skills * Ability and willingness to travel/work long rotations away from home * Must be able to pass a background check and urine analysis * Must provide your own transportation to and from the facility

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.

Title: PM Sous Chef Reports to: Executive Chef Job Type: Full time, Exempt The PM Sous Chef is the team leader management position for Dinner service, managing the day-to-day operations of the PM service and PM team. In addition to knowing the entirety of the PM service you will also be tasked with training and supervising PM staff, developing new recipes, and ensuring compliance with health and safety regulations. Strong leadership skills, creativity, attention to detail, and the ability to work efficiently in a fast-paced environment are essential for success in this role. Duties & Responsibilities: · Come to work on time and ready to work. · Set up the kitchen space daily. · Assist with completing any unfinished prep tasks and break down of the prep space before service. · Ensure Sani-buckets and tasting spoons are set up and maintained as needed. · Clean workstations before and after every shift, including floors, walls, hoods, counters, equipment, and sorting and removing trash. · Be able to work and teach any station in the kitchen. · Check in Line Cooks and ensure all are equipped with the information and resources needed to complete their work. · Maintain proper hygiene practices for the team and self. This is an open kitchen environment. · Start each shift by checking each station's prep list and end each shift by checking off that all prep lists are done properly for the following shift. · Note food quantities as they run low or high and communicate to Executive Sous Chef or Executive Chef. · Supervise PM service for quality, plating, and standards. · Work on daily specials and have them approved by Executive Chef. · Learn the menu pricing strategies used by Executive Chef. · Work directly with Executive Sous Chef and Executive Chef in recipe and menu development. · Maintain the cleanliness and organization of the workspaces and walk-ins, including breaking down boxes, sorting and removing trash, and checking inventory for items needing to be disposed of. · Ensure proper functionality of all kitchen equipment. · Monitor refrigerator temperatures and storage procedures to ensure food safety. · Maintain the integrity of your personal knives and tools and respect the tools made available to you. · Check out the PM Team before they may leave. · Get checked out by direct supervisor before you may leave. Essential Job Functions: · Maintain the entire kitchen space including walk ins, dry storage, freezers, and dish pit. · Clean and inspect food preparation areas, facilities, and equipment to ensure safety and high-performance. · Maintain food quality by following food safety guidelines, ensuring proper storage, and following inventory rotation procedures. · Prepare foods for service including cutting, portioning, mixing, and cooking. · Arrange and plate food for serving and serve food or beverages. · Train food preparation or food service personnel. · Coordinate activities of food service staff to ensure proper timing of food production. · Create new recipes or food presentations. · Assist with determining prices for menu items. · Determine staff schedules. · Evaluate employee performance. · Conduct employee training programs. · Interview employees, customers, or others to collect information. · Hire personnel. · Work with Executive Chef and Kitchen Admin Assistant on costing and pricing to maintain food cost. Requirements: · Possesses experience in a kitchen environment with a farm to fork background. · Knowledge to execute cooking dinner, desserts, and all aspects of food prep. · Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients. · Strong leadership and management skills, with experience in leading a team in a fast-paced environment. · Self-motivated, with solid organizational and communication skills both as a leader and member of a team. · Able to sit, stand, bend, squat, reach and walk 10 hours a day. · Able to lift and carry 50 lbs. in short intervals throughout the day. · Willing and able to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays. Preferred: · Additional language skills, especially Spanish. · Interest in organic farming, renewable agriculture, and sustainability. · Interest in New Mexico food, art, architecture, history, and culture. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.