Sous chef jobs in Rapid City, SD - 90 jobs

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.

Job Description The Buffalo Bodega is looking for a sous chef. The Sous Chef is the second-in-command, working directly under the head chef. They will be responsible for assisting all aspects of kitchen operations, including food preparation, staff supervision, menu planning, ensuring food quality and safety. Essentially, helping the head chef manage and coordinate the daily culinary activities of the establishment. Wage DOE. Key Responsibilities: Assisting the Head Chef: Supervising Kitchen Staff: Inventory Management: Menu Planning and Development: Ensuring Food Safety and Hygiene: Assisting with Administrative Tasks: Taking Charge in the Head Chef's Absence: Work closely with the head chef on all aspects of kitchen management, including menu planning, recipe development, and food preparation. Overseeing the work of line cooks, prep cooks, and other kitchen staff. Delegating tasks and ensuring smooth workflow. Training line cooks and dish staff. Must be able to cook all areas of the line. Track inventory levels, order supplies, and manage food storage to minimize waste and ensure efficient operations. Sous chef may contribute to menu planning, creating new dishes, and adapting menus for seasonal changes. Play a crucial role in maintaining a clean and sanitary kitchen environment, adhering to food safety regulations. They may handle tasks such as scheduling staff shifts, managing food costs, and maintaining equipment. The sous chef must run the kitchen in the head chef's absence, ensuring smooth operations, maintaining quality standards and communicating with the chef. Skills Needed: Culinary Expertise: Leadership and Management: Time Management and Organization: Problem-Solving and Decision-Making: Attention to Detail: Physical Stamina: A strong foundation in cooking techniques, food preparation, and menu planning is essential. Must be familiar using kitchen equipment and tools. The ability to supervise, motivate, and delegate tasks effectively is crucial. They must be able to manage multiple tasks simultaneously and prioritize effectively. The ability to quickly assess and resolve issues in a fast-paced environment is important. Work well and be able to communicate under pressure. Maintaining consistent food quality, presentation, and hygiene. This position requires meticulous attention to detail. The role requires standing for long periods while maintaining a good pace when under pressure and under stressful situations. #hc203655

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.

Sous Chef at All Day Café | Tap House41 All Day Cafe, a beloved local spot in Sioux Falls, is seeking a passionate and experienced Sous Chef to assist our chef in leading our kitchen team! We pride ourselves on delivering exceptional food and outstanding service, and we need a leader who shares our commitment to quality and efficiency. This is a hands-on working position that requires working side by side with team members to ensure successful operations. Responsibilities: Work side by side during peak volume and weekends with team members Oversee daily kitchen operations and ensure the highest standards of food quality and presentation. Manage and train kitchen staff, ensuring a positive, collaborative work environment. Handle inventory, ordering, and food cost management to maintain profitability. Ensure compliance with health and safety regulations and maintain cleanliness in the kitchen. Develop and implement new menu items, specials, and seasonal offerings. Monitor kitchen performance and assist with scheduling and staff performance evaluations. Collaborate with the front-of-house team to ensure seamless service and guest satisfaction. Qualifications: Proven experience in a kitchen management role, preferably in a fast-paced environment. Strong leadership skills with the ability to motivate and mentor a diverse team. Excellent organizational skills and attention to detail. Ability to work efficiently under pressure and manage multiple tasks simultaneously. Knowledge of food safety regulations and inventory control. A passion for food, creativity, and customer service. We Offer: Competitive salary and benefits. Opportunities for career growth and development. A dynamic and supportive work environment. A chance to be a part of a close-knit team that values creativity and passion for great food. How to Apply: Please send your resume and a brief cover letter to *************************** or stop by the cafe to fill out an applicant

Job Description Sous Chef at All Day Café | Tap House41 All Day Cafe, a beloved local spot in Sioux Falls, is seeking a passionate and experienced Sous Chef to assist our chef in leading our kitchen team! We pride ourselves on delivering exceptional food and outstanding service, and we need a leader who shares our commitment to quality and efficiency. This is a hands-on working position that requires working side by side with team members to ensure successful operations. Responsibilities: Work side by side during peak volume and weekends with team members Oversee daily kitchen operations and ensure the highest standards of food quality and presentation. Manage and train kitchen staff, ensuring a positive, collaborative work environment. Handle inventory, ordering, and food cost management to maintain profitability. Ensure compliance with health and safety regulations and maintain cleanliness in the kitchen. Develop and implement new menu items, specials, and seasonal offerings. Monitor kitchen performance and assist with scheduling and staff performance evaluations. Collaborate with the front-of-house team to ensure seamless service and guest satisfaction. Qualifications: Proven experience in a kitchen management role, preferably in a fast-paced environment. Strong leadership skills with the ability to motivate and mentor a diverse team. Excellent organizational skills and attention to detail. Ability to work efficiently under pressure and manage multiple tasks simultaneously. Knowledge of food safety regulations and inventory control. A passion for food, creativity, and customer service. We Offer: Competitive salary and benefits. Opportunities for career growth and development. A dynamic and supportive work environment. A chance to be a part of a close-knit team that values creativity and passion for great food. How to Apply: Please send your resume and a brief cover letter to *************************** or stop by the cafe to fill out an applicant #hc163897

Sous Chef Job Summary: This position is responsible to assist the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Benefits for the Sous Chef: Medical and Dental Insurance PTO ESOP Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Sous Chef Job Responsibilities: Assist the Executive Chef in coaching and counseling food production employees by aiding in communication of job expectations and monitoring job contributions Overseeing quality control of all food production and execution Ensuring all health department standards are upheld by enforcing high sanitation standards Promote accident prevention to minimize liabilities and related expenses Assisting in the management of all back of the house employees Assisting in monthly inventory and closing end of month procedures with the accounting department and executive chef Assist the Executive Chef in the creation, costing and implementation of all menus, including seasonal and special menus Assists Operations team in execution and set up Banquet events Qualifications for the Sous Chef: 1-3 years of experience in a hotel restaurant setting is preferred but not necessary Must be able to lift, push, pull, and carry up to 50-75 lbs. Advanced knowledge of the principles and practices within the food profession Ability to focus attention on guest needs, remaining calm and courteous at all times Leadership skills to motivate and develop staff and to ensure accomplishment of goals Flexible availability to include weekends, nights, and holidays as needed Available for flexible schedule to cover call-in to work as required About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Substitute/Substitute Cook`s Helper Date Available: 2025-2026 Cook's Helper Substitute Position pays $14.26/hour Applicants must be able to pass a state and federal fingerprint background check. RESPONSIBILITIES: Maintains the highest standards of safety and cleanliness in the kitchen, storage, and dining area Follows state health and safety standards Assists in prepararation of food according to a planned menu Performs additional duties as assigned by the Food Service Manager DEMANDS OF THE JOB: Need lower body strength to stand and walk throughout the work day Upper body strength to lift and carry 50 lbs. Climb step stool and lift boxes overhead to stack on shelves Job Description Fremont County School District No. 24 is an equal opportunity employer.

Job DescriptionSous Chef Job Summary: This position is responsible to assist the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Benefits for the Sous Chef: Medical and Dental Insurance PTO ESOP Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Sous Chef Job Responsibilities: Assist the Executive Chef in coaching and counseling food production employees by aiding in communication of job expectations and monitoring job contributions Overseeing quality control of all food production and execution Ensuring all health department standards are upheld by enforcing high sanitation standards Promote accident prevention to minimize liabilities and related expenses Assisting in the management of all back of the house employees Assisting in monthly inventory and closing end of month procedures with the accounting department and executive chef Assist the Executive Chef in the creation, costing and implementation of all menus, including seasonal and special menus Assists Operations team in execution and set up Banquet events Qualifications for the Sous Chef: 1-3 years of experience in a hotel restaurant setting is preferred but not necessary Must be able to lift, push, pull, and carry up to 50-75 lbs. Advanced knowledge of the principles and practices within the food profession Ability to focus attention on guest needs, remaining calm and courteous at all times Leadership skills to motivate and develop staff and to ensure accomplishment of goals Flexible availability to include weekends, nights, and holidays as needed Available for flexible schedule to cover call-in to work as required About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Join Our Campus Community! Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! Why Choose Us? At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include: Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan. Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs. Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure. Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth. Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources. At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW's Benefits Summary. JOB TITLE: Executive Chef I JOB PURPOSE: Step into a brand-new, state-of-the-art dining hall featuring nine distinct culinary stations, each with its own kitchen, atmosphere, and creative potential. As our Executive Chef I, you'll help shape the entire dining experience-curating innovative menus, sourcing exceptional ingredients, and elevating quality standards across a large-scale operation. This is an exciting opportunity to work with cutting-edge equipment and explore a wide spectrum of global cuisines, bringing your creativity to life every single day. You'll collaborate with a passionate team, mentor emerging talent, and play a pivotal role in defining how thousands of students, faculty, and guests experience food on campus. If you're energized by variety, inspired by innovation, and driven to create unforgettable dining experiences, our new dining hall is your next great kitchen. Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. This position has been deemed essential as addressed in the University of Wyoming's Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure. ESSENTIAL DUTIES AND RESPONSIBILITIES Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met. Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment. Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste. Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards. Budget Management: May assist with the department's budget, controlling costs while maintaining quality. Menu Costing: Calculate food costs, establish pricing, and monitor profitability. Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations. Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events. SUPPLEMENTAL FUNCTIONS: Review and update department training materials. Maintain production records, update computer information on cost of recipes. Other duties as assigned. COMPETENCIES: Attention to Detail Developing Organizational Talent Service Orientation Innovation Adaptability Technical/Professional Knowledge MINIMUM QUALIFICATIONS: Education: Associate's degree in culinary arts or equivalent combination of education and experience Experience: 5 years supervisory experience in large scale dining facility Required licensure, certification, registration, or other requirements: ServSafe certification or the ability to obtain within 6 months Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy. KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of: Food production and quality management for a comparable-sized operation. Supplies, equipment, and/or services ordering and inventory control. Applicable federal, state, and local codes, rules, and regulations. Quantity food preparation, services, procedures, and practices. Nutritional value, adaptabilities, and uses of various foods. Mathematical calculations used to determine the number of servings in a given amount of food. Planning and coordination of food production and service in a retail and/or institutional setting. Menu planning, recipe development, food preparation methods, payroll, event costing, inventory management and food ordering. Catering and banquet service supervision and management. Computerized menu management systems and electronic order entry systems. Alcoholic beverage service management. All cuisines including vegetarian, ethnic, and religious observations. Current culinary market/trends and creative food presentation. General accounting, budgeting, and financial procedures. Skills and Abilities to: Manage budgets and plan price assessments. Manage time to meet project/event deadlines. Lift 50 to 100+ pounds regularly. Plan work schedules and assign duties. Plan a variety of menus. Coordinate quality assurance programs in area of specialty. Cook and prepare a variety of foods. Communicate effectively, both verbally and in writing. Foster a cooperative work environment. Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation. Use personal computers and basic software applications including spreadsheet and word processing applications. Organize and present to a variety of constituencies. WORKING CONDITIONS: Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs. with or without reasonable accommodation. REQUIRED APPLICATION MATERIALS: Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application: Cover letter Resume or C.V. Contact information for four work-related references (references will only be contacted if you are selected as a finalist for the position). This position will remain open until filled. Complete applications received by 12/12/2025 will receive full consideration. **Due to a current system limitation, you may only be prompted to upload your resume/CV and a Cover Letter. To ensure your application is complete, we recommend you put all of your application materials into one file with your cover letter. However, if you're experiencing any issues in doing so, please send any additional application materials to ****************, and a recruiter will manually add them to your application packet. To help us process your application more efficiently, please include the 6-digit job ID number (located at the bottom of the job posting) in your email. WORK LOCATION: On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus. WORK AUTHORIZATION REQUIREMENTS: The successful candidate must be eligible to work in the United States. Sponsorship for H-1B work authorization or work visa is not available for this position. HIRING STATEMENT/EEO: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at ************ or email ****************. ABOUT LARAMIE: The University of Wyoming is located in Laramie, a charming town of 30,000 residents nestled in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its only 4-year university, helping to make it a leader in academics, research, and outreach with state-of-the-art facilities and strong community ties. We invite you to learn more about Laramie by visiting the About Laramie website. Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado's Front Range and the metropolitan Denver area. Laramie's beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit ************************

Job Description High quality independent restaurant seeks energetic kitchen employees for full-time or part-time positions. WHAT WE OFFER Diverse Culture Team Member Dining Discounts Comprehensive benefits* - Medical, Dental, and Vision, Career Advancement Opportunities Benefits and vacation eligibility based on number of hours worked. Full-time Team Members must meet minimum average of 30+ hours per week. Line Cooks are responsible for providing our Guests a Gold Standard dining experience by producing delicious, high-quality food through recipe execution and gold standard plating that highlights the exceptional quality of our food. We offer advancement opportunities for ambitious and proficient applicants of all levels. Kitchen experience is preferred, but we're willing to train motivated candidates. Duties include but not limited to Set up cook station and prepare all food items in a timely manner according to Crawford's guidelines and health and sanitation standards. Follow recipes, portion controls, and presentation specifications as set by Crawford's Restock, clean, maintain and restock cook station items as needed throughout the shift, while practicing exceptional safety, sanitation, and organizational skills. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas, adhering to proper food storage procedures. Ensure compliance with all Company policies and laws, including health and safety standards. Perform additional duties and responsibilities as assigned by Management staff. Knowledge and skill with basic cooking techniques Understanding of food sanitation procedures, including personal cleanliness The ability to work quickly and neatly in a busy environment The ability to communicate effectively and efficiently with kitchen team and front-of-house staff Pay commensurate with experience. Desired skills in experienced employees Ability to work in a fast-paced, team-oriented environment Good verbal and written communication skills Must have some knowledge of knife skills Knowledge of principles for dealing directly with the public Excellent organization and problem-solving skills Physical demands of the job include but are not limited to: Standing and walking during entire 8-hour shift Reaches, bends, stoops, lifts, shakes, stirs, pours and carries supplies Must be able to lift up to 50 pounds in weight on a semi regular basis This position offers Five-day work week, Part-time, Full-time and/or Overtime Benefits Pay: $15.00 - $22.00 per hour Please forward your resume and we will contact you to schedule an interview. #hc90344

Manages menu planning, preparing, and apportioning foods and minimizing spoilage and waste. Handles requisition and purchase of food and related supplies, and controls portion costs. Duties/Responsibilities: Coordinate activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Monitor staffing levels to comply with budget requirements. Participate in interviewing, selecting, training, and developing staff. Notify the Executive Chef of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations. Resolve conflict situations with associates, customers, or in-house situations as they arise. Manage ongoing staff training and development. Perform other duties as may be assigned. Required Skills/Abilities: Good interpersonal customer service, and communication skills. Strong verbal and written communication skills ServeSafe Certification Basic math and computer skills Education and Experience: Degree in Culinary Arts, Food Management, or equivalent work experience preferred. Three years full-service high-volume Sous Chef / Kitchen Management experience preferred. Physical Requirements: Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Employees must be able to lift, push or pull up to 50 pounds. Wyoming Horse Racing offers competitive salary and sign on bonus plus paid time off, medical, dental, vision and life insurance. Must be 21 or older and able to pass drug screen and background check.

Banquet Sous Chef Department: Food & Beverage Classification: Year-Round | Full-Time | Exempt Reports To: Executive Sous Chef Join our culinary team and help deliver unforgettable experiences in the heart of the Tetons. As Banquet Sous Chef at Jackson Hole Mountain Resort, you'll support the planning and execution of high-end events, weddings, and private functions across the resort. This role is ideal for a detail-driven chef with experience managing large-scale food service and a passion for excellence. What You'll Do: Lead prep and execution of banquet and event menus Maintain food quality, presentation, and sanitation standards Supervise and mentor line cooks and banquet team members Coordinate closely with FOH staff to ensure seamless service Maintain prep lists, logs, and par levels Uphold JHMR's commitment to fine dining and guest satisfaction What We're Looking For: 2+ years in a sous chef or banquet chef role Proven experience in high-volume or catering environments Strong leadership and organizational skills Culinary degree preferred; ServSafe certification a plus Ability to work weekends, holidays, and variable hours Work Perks: Work in one of the most iconic resort destinations in North America Professional growth within a high-performing culinary team Mountain access and employee resort benefits Apply now and help us create remarkable events in a world-class setting. EEO STATEMENT Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

Summary/Objective: The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Assists in recruiting and managing kitchen staff Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Submits budget on the GHC App by given time each week. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 40-45 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Abides with all scheduling and time management protocol as assigned by GHC management. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Qualifications Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with other. Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Job Description Job Type: Full-time Pay: $13.78 - $16.00 per hour depending on experience The Cook at Clubhouse Grille will be responsible for preparing a variety of dishes with precision and care, ensuring that each meal meets our high standards of taste and presentation. This role requires a team player with a passion for cooking and a commitment to maintaining a clean, efficient, and safe kitchen environment. - Prepare and cook menu items according to Clubhouse Grille's recipes and standards. - Ensure all dishes are prepared in a timely manner and presented beautifully. - Maintain cleanliness and organization of the kitchen, including all cooking and prep areas. - Monitor food stock levels and assist with inventory management. - Adhere to all food safety and sanitation regulations. - Collaborate with other kitchen staff to ensure smooth and efficient service. - Assist in menu planning and contribute ideas for new dishes. - Ensure proper storage and handling of all ingredients. - Communicate effectively with front-of-house staff to ensure customer satisfaction. *Experience preferred but not required* #hc145649

Full-time Description Landscapes Golf Management and Dakota Dunes Country Club are seeking a Sous Chef to assist in leading our culinary team. This is an excellent opportunity for individuals who thrive in a fast-paced environment and are dedicated to delivering high-quality food and exceptional service at a beautiful new facility. Dakota Dunes Country Club is a private club offering an active lifestyle in a relaxed and comfortable country club setting. Dakota Dunes Country Club members enjoy a complete lifestyle with an array of amenities including 18 holes of spectacular golf, creative casual and fine dining in our newly renovated club house, full body fitness, outdoor swimming, recreation center and tennis courts. Learn more about our beautiful course at ****************************** Our Values Bring Us Together; Our Expertise Sets Us Apart. We at LGM believe these values are instrumental to our daily operations. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best To learn more about Landscapes Golf Management visit *********************** JOB SUMMARY Assists the Executive Chef in all kitchen functions, including menu development, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, managing employees, training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to, the following: Promote, work, and act in a manner consistent with the values of LGM Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time. Monitors and maintains compliance with health and fire regulations regarding food preparation, serving, and building maintenance. Plans, directs and participates in the preparation of food for the club under the instruction of the Executive Chef. Assists with employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Checks the quality of raw or cooked food products to ensure that standards are met. Checks and maintains proper food holding and refrigeration temperature control points. Checks in stock orders delivered by vendors and assists with inventory management. Instruct cooks or other workers in preparing, cooking, garnishing, or presenting food. Works with the Executive Chef to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new items. Supervises or coordinates activities of cooks or workers engaged in food preparation. Ensures that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Collaborates on how food should be presented and create decorative food displays. Assists in planning, budgeting, or purchasing for all the food operations. Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials. Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of guests. Demonstrates new cooking techniques or equipment to staff. Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. May meet with guests to discuss menus for special occasions like weddings, parties, or banquets. May assist with the preparation of required paperwork, including forms, reports, and schedules, in an organized and timely manner. May be required to direct the set-up and/or takedown of course events and complete necessary reports for the event. Maintains the confidentiality of LGM, employee, and member/guest information. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations. Attends and actively participates in regularly scheduled staff meetings. Performs additional assignments per the direction of LGM managers. Requirements KNOWLEDGE, SKILLS AND ABILITIES The requirements below represent the required knowledge, skills, and/or abilities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. Working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management. Understanding safe food handling procedures and processes and responsible alcohol service. Able to direct and maintain a safe and secure environment and operation. Proven culinary knowledge and techniques. Ability to negotiate, organize, delegate and prioritize work under pressure. Proficient with MS Word, Excel, Outlook, and POS systems. Excellent written and verbal communication skills. EDUCATION AND EXPERIENCE Associate's degree in culinary arts preferred. One year of experience as a chef. Certified Food Protection Manager (ServSafe Manager Certification). PHYSICAL REQUIREMENTS Seeing and hearing: read documents, computer screens, answer phones, communicate in person 75-100% Standing and walking 50-100% Lift up to 25 Pounds 50-75% Climbing, stooping, squatting, and kneeling 0-25% Dexterity: utilizing phone, typing, and writing 0-50% Lift more than 25 pounds 0-24% Note: The statements herein describe the general nature and level of work employees assigned to this classification perform. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. This job description may be changed or updated at any time without notice.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description The Buffalo Bodega is looking for a sous chef. The Sous Chef is the second-in-command, working directly under the head chef. They will be responsible for assisting all aspects of kitchen operations, including food preparation, staff supervision, menu planning, ensuring food quality and safety. Essentially, helping the head chef manage and coordinate the daily culinary activities of the establishment. Wage DOE. Key Responsibilities: Assisting the Head Chef: Supervising Kitchen Staff: Inventory Management: Menu Planning and Development: Ensuring Food Safety and Hygiene: Assisting with Administrative Tasks: Taking Charge in the Head Chef's Absence: Work closely with the head chef on all aspects of kitchen management, including menu planning, recipe development, and food preparation. Overseeing the work of line cooks, prep cooks, and other kitchen staff. Delegating tasks and ensuring smooth workflow. Training line cooks and dish staff. Must be able to cook all areas of the line. Track inventory levels, order supplies, and manage food storage to minimize waste and ensure efficient operations. Sous chef may contribute to menu planning, creating new dishes, and adapting menus for seasonal changes. Play a crucial role in maintaining a clean and sanitary kitchen environment, adhering to food safety regulations. They may handle tasks such as scheduling staff shifts, managing food costs, and maintaining equipment. The sous chef must run the kitchen in the head chef's absence, ensuring smooth operations, maintaining quality standards and communicating with the chef. Skills Needed: Culinary Expertise: Leadership and Management: Time Management and Organization: Problem-Solving and Decision-Making: Attention to Detail: Physical Stamina: A strong foundation in cooking techniques, food preparation, and menu planning is essential. Must be familiar using kitchen equipment and tools. The ability to supervise, motivate, and delegate tasks effectively is crucial. They must be able to manage multiple tasks simultaneously and prioritize effectively. The ability to quickly assess and resolve issues in a fast-paced environment is important. Work well and be able to communicate under pressure. Maintaining consistent food quality, presentation, and hygiene. This position requires meticulous attention to detail. The role requires standing for long periods while maintaining a good pace when under pressure and under stressful situations. #hc203485

Executive Chef Job Summary: The team at RHM is seeking an Executive Chef to lead our team. The Executive Chef will oversee the kitchen department to ensure food standards and satisfaction are met for each dish that leaves the kitchen. The Executive Chef will also work closely with the Director of F&B to ensure proper purchasing. Benefits offered to the Executive Chef: Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan ESOP Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Responsibilities of the Executive Chef: Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced Create recipes and menus to reflect customer tastes/seasonal availability Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items Cleanliness of all related areas is of primary concern to this position Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules Working closely with the Director of Food and Beverage, the Executive Chef will direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards Direct and supervise activities of all chefs, cooks, butchers, and pantry team members Qualifications for the Executive Chef: Maintain consistent verbal and written communication with colleagues and guests. Proven ability to develop menus Minimum of 5+ years experience as an Executive Chef in a similar size operation Experience in Food and Beverage Management is preferred Experience in the hotel/hospitality industry required Ability to lead and manage in an organization where people are considered the most important asset Ability to work flexible hours, weekends, and holidays About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws

Job DescriptionExecutive Chef Job Summary: The team at RHM is seeking an Executive Chef to lead our team. The Executive Chef will oversee the kitchen department to ensure food standards and satisfaction are met for each dish that leaves the kitchen. The Executive Chef will also work closely with the Director of F&B to ensure proper purchasing. Benefits offered to the Executive Chef: Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan ESOP Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Responsibilities of the Executive Chef: Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced Create recipes and menus to reflect customer tastes/seasonal availability Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items Cleanliness of all related areas is of primary concern to this position Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules Working closely with the Director of Food and Beverage, the Executive Chef will direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards Direct and supervise activities of all chefs, cooks, butchers, and pantry team members Qualifications for the Executive Chef: Maintain consistent verbal and written communication with colleagues and guests. Proven ability to develop menus Minimum of 5+ years experience as an Executive Chef in a similar size operation Experience in Food and Beverage Management is preferred Experience in the hotel/hospitality industry required Ability to lead and manage in an organization where people are considered the most important asset Ability to work flexible hours, weekends, and holidays About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws