Sous chef jobs in Overland Park, KS - 72 jobs

The Sous Chef at the Origin Hotel is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. JOB RESPONSIBILITIES Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies Participate in the development of the kitchen's business strategies Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained Provide employees with the tools and environment they need to be successful Develop and implement strategies and practices that support employee engagement Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends Coordinate service with restaurant and banquet operations Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs Ensure that stations are set up properly in time for service Ensure that food is properly covered, dated, stored, and rotated Ensure the correct temperature of both stored and prepared foods Taste all food items for quality purpose before service begins Use food preparation tools in accordance with manufacturer's instructions Close the kitchen correctly and follow the closing checklist for kitchen stations Maintain an organized and sanitized work area at all times Make sure all storage areas are tidy and all products are stored appropriately Use safe and hygienic food handling practices at all times Report any unforeseen circumstances, maintenance needs or faulty equipment Follow all company safety and security policies and procedures Report accidents, injuries, and unsafe work conditions Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment Comply with quality assurance expectations and standards Performs others duties as assigned, requested or deemed necessary by management. JOB QUALIFICATIONS High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment Degree from recognized culinary institution preferred Ability to read, write, convert measurements and follow a recipe ServSafe Certified

, pay will be variable by location - See additional job details and benefits below The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression * Restaurant Managers receive competitive salary & quarterly bonus eligibility * Eligibility for medical, dental, and vision benefits * Company-paid Short-Term Disability and Life Insurance * 2 weeks paid vacations and up to 5 flex days in your first year * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * After one year of service Company 401(k) with a match up to 120% on the first 6% of salary Company paid Retirement Plus Benefits Darden Employee Stock Purchase program * Discount program for 1,000 of merchants

Job Description 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. This is a HANDS-ON & demanding position!! 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.

Sous Chef Lead Production Department: Finance & Administrative Services Type of Position: Full-time Hourly Exemption Status: Non-Exempt Work Schedule, Hours per week: Varies, predominately Monday-Friday, 40 hours per week Opportunity for hybrid schedule: No Starting Salary Range: $16.31-$20.77 and determined based on relevant years of work experience provided on application and resume. Position Summary: Lead food production and participate in food preparation daily. Required Qualifications: Requires a High School Diploma or GED and 3+ years of related experience. May assist less-experienced team members. Must be able to pass ServeSafe Certification once employed. Position Details: Job duties include but are not limited to: Lead production efforts in assigned area and prepare product following production sheets and recipes. Ensure that designated dining services outlets have product required to function in the appropriate quantities at the scheduled time. Maintain and track physical inventory of food items on a daily and monthly basis. Exhibit and encourage best practices with team members in serving customers and preparing orders to maximize product sales. Monitor storage, production, delivery, and service to ensure compliance with all health codes and regulations. Maintain clean and sanitary working conditions and ensure the daily cleaning schedule is executed. Maintain a safe and hazard-free working environment. Continuously strive for more efficient and productive operations. *Other duties as assigned. To be considered for this position we will require an application and resume. *Unofficial transcripts are required for all Adjunct faculty and Faculty positions. Benefits Category For Full‑time Employees: Health insurance with some employer paid options. Life insurance & AD&D (employer provided) Retirement plans (403(b), 457(b), and KPERS) Employer paid 8% contribution into a 403(b) no match required Paid time off (vacation, sick, personal, and floating holidays) 14 days of paid holidays Full tuition reduction for JCCC credit courses (for employee and eligible dependents) Tuition reimbursement / assistance for non‑JCCC courses for employee And many more! Additional Incentives: Free access to the Gym on campus for all employees and dependents Discount to the Hiersteiner Child Development Center Snow days Professional development funding and training opportunities Mentorship program Recognition and awards programs Employee wellness programs About JCCC: Established in 1969, Johnson County Community College is dedicated to transforming lives and strengthening communities through learning. Located in Overland Park, Kansas, JCCC has enjoyed a national reputation for educational excellence and student success for more than 50 years. That's five decades dedicated to smaller class sizes, more resources and a thriving campus culture - not to mention our competitive tuition rates and extracurricular experiences that transcend the norm. Mission: JCCC inspires learning to transform lives and strengthen communities. Vision: JCCC will be an innovative leader in equitable student access, learning and success Equal Employment Opportunity: JCCC is an equal opportunity employer and equal access institution. JCCC does not discriminate on the basis of sex, race, color, national origin, ancestry, disability, age, religion, marital status, parental status, military status, veteran status, sexual orientation, gender identity, genetic information or other factors that cannot be lawfully considered in its programs and activities, which includes employment and admissions, in accordance with Titles VI and VII of the Civil Rights Act of 1964, the Equal Pay Act of 1963, the Age Discrimination in Employment Act of 1967, the Age Discrimination Act of 1975, Executive Order 11246, Title IX of the Education Amendments of 1972, Section 503 and 504 of the Rehabilitation Act of 1973, the Americans with Disabilities Act, the Vietnam Era Veteran's Readjustment Assistance Act, the Jobs for Veterans Act of 2002, the Kansas Acts Against Discrimination and all other applicable civil rights and nondiscrimination laws. Inquiries concerning JCCC's compliance with its nondiscrimination policies (including Title IX, Title VI and Section 504 inquiries) may be referred to a Title IX Coordinator (****************), or Director of Human Resources, or the Dean of Students and Learner Engagement at Johnson County Community College, 12345 College Blvd, Overland Park, KS 66210, ************; or to Office for Civil Rights, Kansas City Office, U.S. Department of Education, One Petticoat Lane, 1010 Walnut Street, Suite 320, Kansas City, MO 64106, Telephone: ************, Facsimile: ************, Email to: *********************. Disclosure: If you need any assistance throughout the search process, please reach out to the ***********. In accordance with the college policy, finalists for this position will be subject to criminal background investigations. Individual hiring departments at JCCC may elect to administer pre-employment tests, which are relevant to essential job functions as part of the applicant selection/hiring process. Many departments require those selected for hire to submit a certified transcript for all degrees obtained. For full consideration, applicants are encouraged to apply prior to the review date listed in posting. Duties and responsibilities, as required by business necessity, may be added, deleted or changed at any time at the discretion of management, formally or informally, either verbally or in writing. Scheduling, shift assignments and work location may be changed at any time, as required by business necessity. If you are an applicant requesting assistance or a reasonable accommodation in the application process, please contact the Office of Human Resources at ************, or email ***********.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Chef Manager Location: Overland Park, KS Schedule: Full Time Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Chef Manger Job Summary: The Chef Manager reports to the campus General Manager and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3 - 5 years' experience in food service management specifically corporate dining Preferred Education and Experience: Culinary School certificate or degree Microsoft Office Suite Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification

Job DescriptionResponsibilites include: Assisting Chef in menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

About the Role: The Buca Chef Partner at Buca Kansas City will play a pivotal role in delivering an exceptional dining experience by overseeing kitchen operations and ensuring the highest standards of food quality and presentation. This position requires a strong leader who can inspire and manage a diverse team of culinary professionals while maintaining a positive and productive work environment. The Chef Partner will be responsible for menu development, inventory management, and cost control, ensuring that all dishes reflect the authentic Italian cuisine that Buca is known for. Additionally, this role involves collaborating with the management team to drive sales and enhance customer satisfaction through innovative culinary offerings. Ultimately, the Chef Partner will be instrumental in creating memorable dining experiences that keep guests returning to Buca Kansas City. Minimum Qualifications: Proven experience as a chef in a high-volume restaurant environment, preferably in Italian cuisine. Culinary degree or equivalent experience in a professional kitchen. Strong leadership skills with the ability to motivate and manage a diverse team. Preferred Qualifications: Experience in menu development and cost management. Knowledge of food safety regulations and best practices. Previous experience in a partnership or ownership role within a restaurant. Responsibilities: Lead and manage the kitchen team, providing training and mentorship to ensure high performance. Develop and execute seasonal menus that highlight authentic Italian cuisine while considering customer preferences and trends. Oversee food preparation and presentation, ensuring that all dishes meet Buca's quality standards. Manage inventory, ordering, and cost control to maintain profitability while minimizing waste. Collaborate with front-of-house staff to ensure seamless service and address any guest feedback regarding food quality. Skills: The required skills for this position include strong culinary expertise, which is essential for creating high-quality dishes that meet customer expectations. Leadership skills are crucial as the Chef Partner will be responsible for managing and inspiring the kitchen team, fostering a collaborative and efficient work environment. Effective communication skills will be utilized daily to coordinate with both kitchen and front-of-house staff, ensuring a seamless dining experience for guests. Additionally, organizational skills are necessary for managing inventory and controlling costs, which directly impact the restaurant's profitability. Preferred skills, such as menu development experience, will enhance the Chef Partner's ability to innovate and adapt offerings to meet market demands.

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

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Lee's Summit, MO As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Description: The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Education & Experience At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows operating systems, Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Requirements: Job Duties & Functions Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Avion Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards. Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s. Ensure implementation of all Avion Hospitality policies and all house rules. Prepare, implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Avion Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go." Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation, including proper receiving and storage of all food and foodrelated items. Expedite peak meal periods by maintaining a "hands on" approach. Complete all paperwork required by Avion Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Avion Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers. Maintain follow through for all guest requests and complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Avion Hospitality standards. Review food sales for accuracy daily. Review menu abstracts, P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an "86'd" item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F Kneeling: Bending legs at knee to come to rest on one or both knees.- F Crouching: Bending the body downward and forward by bending leg(s) and spine.- F Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Job Description Salary: $65,000-70,000 Other Forms of Compensation: Chefs Coat, Safety Shoe allowance, FREE MEALS, Free parking tag, 401K + PTO, excellent benefits At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education (a Compass Group company) is hiring an energetic and growth-minded Executive Chef on the campus of ROCKHURST UNIVERSITY! You will be a lead culinarian within our dining program and catering. As a key culinary leader, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Living near Rockhurst University in Kansas City is about situating yourself in a dynamic, culturally rich part of the city with amazing food, easy access to fresh markets, and tons to do on your days off. The surrounding neighborhoods offer classic KC charm, leafy streets, and a genuine community vibe that makes everyday life feel enjoyable and personal. If you're into music, culture, and tours, consider hopping on a Legendary Rhythm & Blues Cruise for a live jazz experience on the river or join a sightseeing tour with Kansas City Fun Tours to get a local's perspective on the city's landmarks and community events that make every weekend feel like an adventure. Living near Rockhurst puts you within striking distance of culture, history, science, nature, and once-in-a-while quirky experiences; all woven into the unique fabric of Kansas City life. Key Responsibilities Plan regular and modified menus according to established guidelines, follow standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and train chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Aid in the forecasting of food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Preferred Qualifications A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations in College/University Dining. Must be experienced with computers ServSafe Certified Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at ROCKHURST UNIVERSITY! Let's Go Hawks! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave 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. ********************************************************************************************** Req ID: 1490910 Chartwells HE SARA C ST CLAIR [[req_classification]]

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

Requirements Job Duties & Functions Approach all encounters with guests and employees in an attentive, friendly, courteous and serviceoriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Avion Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards. Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s. Ensure implementation of all Avion Hospitality policies and all house rules. Prepare, implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Avion Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go." Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation, including proper receiving and storage of all food and foodrelated items. Expedite peak meal periods by maintaining a "hands on" approach. Complete all paperwork required by Avion Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Avion Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers. Maintain follow through for all guest requests and complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Avion Hospitality standards. Review food sales for accuracy daily. Review menu abstracts, P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an "86'd" item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F Kneeling: Bending legs at knee to come to rest on one or both knees.- F Crouching: Bending the body downward and forward by bending leg(s) and spine.- F Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

SHIFT: MONDAY TO FRIDAY - 7am to 4pm - NO NIGHTS OR WEEKENDS Build a brighter future for all children. As the Food Service Teacher of Primrose School of Blue Valley, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve.You'll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Make a difference every day. Encourage healthy eating habits through delicious and nutritious foods. Maintain a keen awareness of children who have allergies and food restrictions. Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. Follow the daily menu prepared in collaboration with or by the Director. Assist with ordering food and calculating the amount needed. In order to inspire children to eat healthy, you need a school that inspires you.Primrose Schools is a mission-driven brand, and at Primrose School of Blue Valley, there are not only opportunities for professional development and growth but also for giving back to your local community through Spring Fling and charity events.As the leader in early education and care, our research-informed Balanced Learning approach provides teachers with the tools and guidance to accommodate children's natural curiosity and to fully support each child while building problem-solving skills and confidence. We are continuously working toward our mission of building a brighter future for all children-not only those who are able to attend a Primrose school-and every member of our organization plays a critical role in accomplishing that mission. Let's talk about building a brighter future together. Compensation: $16.00 per hour

About Us Nestled in the heart of downtown Columbia, Sage brings the artistry of French pastry and handcrafted drinks to Missouri's vibrant college town. From delicate croissants to expertly crafted drinks, we honor authentic French techniques and exceptional ingredients. Our baristas, bakers, and pastry chefs bring care to everything we serve, making each visit worth savoring. At Sage, we believe exceptional food and coffee begin with exceptional people. We're building a team of artisans who share our passion for quality, creativity, and hospitality. Together, we're bringing a taste of France to Columbia-one beautifully crafted pastry or coffee at a time. Join Our Kitchen at Sage At Sage, we believe that good food brings people together-and that thoughtfully made pastries can be just as memorable as the coffee they're paired with. We're building something special in Columbia, MO, and we're looking for a talented Pastry Chef to join our team and help shape the next chapter of our café's story. We'd love for you to come to Columbia and be a part of this exciting growth! (This position is on-site, full-time in Columbia, MO). Job Description As a Pastry Chef at Sage, you'll take the lead on baking the pastries our guests look forward to each morning-croissants, scones, seasonal specials, and more. You'll have the space to master your technique, contribute ideas, and bring your love of the craft to life in a setting that values consistency, collaboration, and care. This is a hands-on, production-focused role for someone who wants to contribute meaningfully to a growing café brand. While leadership opportunities may develop down the road, this role starts with doing the work-and doing it beautifully. Key ResponsibilitiesMasterful Execution of Baking Artistry Bring Sage's pastry program to life each day through scratch baking and precise execution Work with laminated doughs, quick breads, and other baked goods from start to finish: mixing, shaping, proofing, baking, and finishing Follow and refine recipes while contributing your own creative flair to seasonal specials and new ideas Keep production on track with prep lists, timing, and focused attention Quality and Presentation Champion Ensure every item that leaves the kitchen is consistent, fresh, and visually appealing Take pride in the small details-from clean cuts to perfect proofing Keep your space clean, organized, and ready for service each day Product Care and Kitchen Stewardship Label, date, and store ingredients and finished items according to food safety standards Help manage inventory and ingredients using FIFO principles Embrace kitchen cleanliness and equipment care as part of the daily rhythm Collaboration and Team Spirit Communicate clearly with café teammates and leadership to support a smooth service Step in to help as needed-we're a team, and we lift each other up Show up ready to work with consistency, reliability, and heart Qualifications Experience: 1-3 years of baking or pastry experience, formal or informal. If you've got lamination skills and passion, we want to see it. Craft: Solid knowledge of baking techniques and a desire to keep improving. Detail Orientation: You care deeply about the how, not just the what. Creativity: You're excited to contribute to new ideas and elevate what's already working. Team Fit: Punctual, communicative, and energized by being part of something that's growing.

Requirements: Previous experience working as a Sushi Chef or in a similar role preferred, but not required. We have a thorough training program to prepare individuals with superior knife skills for success in the role. Excellent communication skills, both verbal and written. Ability to follow instructions accurately and efficiently. Capacity to work in a fast-paced environment while maintaining food quality and sanitation standards. Must be able to work flexible hours, including evenings, weekends, and holidays. Responsibilities: Prepare sushi dishes according to recipes and specifications. Ensure the quality and freshness of ingredients used. Maintain cleanliness and organization of the sushi bar and kitchen area. Adhere to food safety and sanitation standards at all times. Collaborate with kitchen team members to ensure timely and efficient service. Assist in inventory management and ordering of sushi ingredients. Provide excellent customer service and interact with guests in a friendly and professional manner. Why join Flagship Restaurant Group? Flagship Restaurant Group is an ever-evolving company empowering our people to follow their passion in the hospitality industry Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience We provide a comprehensive training program in a fun, exciting environment where you ll thrive Delicious dining discounts you can share with friends and family at all our locations Our full-time employees are eligible to enroll in our comprehensive benefits package that includes dental, vision, and life insurance We create excitement around our team member s milestones and achievements At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientations, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion. Flagship Restaurant Group is an Equal Opportunity Employer Flagship Restaurant Group participates in the E-Verify program Learn more about us! flagshiprestaurantgroup.com

A bonus of $1.00 per hour worked will be paid twice a year on January 15th and June 15th. Purpose Statement The job of Head Salad Chef is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel; and maintaining food service facilities in a safe and sanitary condition. This job reports to the Building Nutrition Services Manager. Essential Functions Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Attends meetings, in-service training, workshops, etc. for the purpose of gathering information required to perform job functions. Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions. Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements. Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards. Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Performs functions of other nutritional services positions, as requested by supervisor, for the purpose of ensuring adequate staff coverage within site nutritional services operations. Prepares food and beverage items according to worksheet instruction and quantity recipe for the purpose of meeting mandated nutritional and projected meal requirements. Reports equipment malfunctions for the purpose of notifying supervisor of need for repair and/or replacement. Serves one or more items of food for the purpose of meeting mandated health and National School Breakfast and Lunch program nutritional requirements. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks using existing skills. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; and operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: working as part of a team; and working with interruptions. Responsibility Responsibilities include: working under direct supervision using standardized procedures; providing information and/or advising others; operating within a defined budget. There is a continual opportunity to impact the organization's services. Working Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 55% walking, and 35% standing. The job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quality and quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Monitor employee performance, provide instruction as needed, and monitor staffing levels. • Personally, and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef. • Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied. • Ensure proper rotation and utilization of stored food to prevent waste. • Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. • Monitors staffing levels, early out requests, and overtime. • Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. • Delegate work assignments to cooks and other kitchen staff. • Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action. • Requisition stock according to business needs/pars. • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Qualifications • One (1) year of experience in the same or similar position preferred. • Must be able to stand and walk for majority of shift. • Must be able to lift, carry, and maneuver up to 40 pounds. • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. • Must have excellent communication skills. • Must be able to obtain/maintain any necessary licenses and/or certifications. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.