Sous chef jobs in Saint Simons, GA - 2,229 jobs

Executive Sous Chef | Dennis Dean Catering & Events The Opportunity As the Executive Sous Chef at Dennis Dean Catering & Events (DDC), you will serve as a cornerstone of our culinary leadership team. Reporting to the Executive Chef and working in close concert with the Culinary Director, you will bridge the gap between creative vision and flawless operational execution. This is a role for a disciplined leader who excels in the high-stakes environment of bespoke, large-scale event production. Core Responsibilities Culinary Excellence & Precision Strategic Execution: Thoroughly review and interpret BEOs to lead the kitchen team in the precise execution of custom menus, ensuring every event departs on schedule and exceeds DDC's signature quality standards. Consistency & Artistry: Maintain absolute consistency in food preparation and presentation, including the final oversight of all garnishing and plating before event departure. Innovation Support: Collaborate with the Culinary Director and Pastry Chef on menu development, equipment requirements, and evolving food trends to keep DDC at the forefront of the Atlanta market. Operational Integrity & Compliance Sanitation Leadership: Serve as a primary guardian of ServSafe standards, ensuring the entire team adheres to rigorous food handling, temperature control, and hygiene protocols. Food Product Lifecycle: Oversee the complete lifecycle of culinary products-from precision ordering and receiving to daily inventory audits of the walk-in and freezer to ensure peak freshness and minimal waste. Proactive Preparation: Conduct regular walkthroughs to ensure the tools required for prep and service are accounted for, allowing the kitchen team to focus on execution rather than hunting for equipment. Facility Stewardship: Implement and manage comprehensive cleaning and maintenance schedules for all kitchen equipment, ensuring the facility remains in peak operating condition and compliant with local health department regulations. Leadership & Team Development Culture of Excellence: Foster a professional environment built on mutual respect, continuous learning, and high performance. Mentorship & Accountability: Set clear performance standards, delegate responsibilities effectively, and mentor subordinates to help them reach their professional goals within the DDC framework. Customer-Centric Focus: Lead by example in providing service behaviors that go beyond the expected, ensuring client satisfaction remains our primary metric of success. The Ideal Candidate Proven Track Record: Extensive experience in high-volume catering or upscale hospitality leadership. Operational Acumen: Exceptional organizational skills with the ability to manage complex logistics under tight deadlines. Certification: Current ServSafe Manager certification is required. Leadership Style: A proactive communicator who leads with composure and professional authority. Communication: Bilingual proficiency in English and Spanish is strongly preferred to facilitate effective leadership and seamless communication across our diverse teams. Physical Demands & Work Environment Endurance & Mobility: Ability to remain in a standing position for extended periods (8-10+ hours) and navigate a fast-paced, high-volume kitchen and warehouse environment with agility. Strength Requirements: Ability to lift, carry, push, and pull items weighing up to 50 pounds (e.g., stock pots, crates of produce, and equipment). Manual Dexterity: High level of fine motor skills required for precision knife work, intricate plating, and the operation of various industrial kitchen appliances. Environmental Adaptability: Comfort working in a variety of temperature zones, including high-heat environments (near ovens and ranges) and cold environments (frequent entry into walk-in coolers and freezers). Logistical Activity: Capability to assist with the loading and unloading of event vehicles and the maneuvering of heavy event carts as needed to ensure timely departures. Benefits Compensation: Compensation is highly competitive and commensurate with professional experience. This role offers significant potential for supplemental earnings through event-based premiums and a performance-driven bonus structure. Insurance: At Dennis Dean Catering, we believe in investing in the professionals who sustain our legacy. To support your holistic well-being and long-term security, we offer an industry-leading benefits suite for all full-time employees. This includes comprehensive medical, dental, and vision coverage with an exceptional 80% employer-sponsored premium contribution alongside a complimentary life insurance policy fully funded by the company. Vacation: We are committed to a sustainable culture for our leadership team; as such, we offer a competitive paid time off (PTO) and vacation policy to encourage a healthy work-life balance. Additional Benefits: DDC professionals enjoy a premium benefits package that includes more than just insurance. We provide access to a full ecosystem of support featuring a dedicated Employee Assistance Program, financial wellness tools, and a curated selection of lifestyle and retail discounts. Equal Opportunity & Background Check Statement Dennis Dean Catering & Events is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. All employment decisions are based on qualifications, merit, and business needs, without regard to race, color, religion, gender, sexual orientation, national origin, disability, or veteran status. Please Note: All successful candidates must pass a comprehensive background check and maintain a clean record as a condition of employment.

The Kitchen Supervisor at Cross City Correctional Institution supervises inmates to ensure that meal and food items are prepared in accordance with production plans. In this role, you will train workers in methods of performing duties, as well as assign and coordinate work to promote the efficiency of operations. This person is also responsible for the sanitation of the facility and maintaining personal safety, by conforming to all standards and regulations. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Benefits: Full Health Benefits, 401k , Vacation/PTO, Holiday Pay, College Tuition Assistance, Free Shift Meals & MORE! Starting Pay: $17/hour Florida DOC Job Responsibilities ? Adhere to and maintain preparation and production guidelines according to Aramark standards by reviewing and approving production and temperature logs. ? Supervise inmates in food preparation and tray assembly. ? Ensure timely, efficient meal service and all Aramark guidelines are being met. ? Participate in preparation and serving of meals ? Prints and distribute recipes. ? Direct inmates in the use of Aramark recipes and train on proper cooking procedures. ? Ensure proper portions and any special dietary requirements are fulfilled. ? Obtain accurate daily population counts and review with staff. ? Adhere to security policies and procedures. Ensure storage areas are locked at all times. ? Ensure that all kitchen tools and equipment are returned to their designated secure area. Ensure all keys are returned and secured. ? Determines work procedures, prepares work schedules and sanitation schedules while ensuring that cooks, inmates and/or food service workers adhere to the assigned schedule. ? Assist in conducting inventory, properly receiving, and storing food and food related items. Requisition orders as needed for approval. ? Participates in the preparation/5 P?s (Participation, Pulls, Production, Portion Control, and Postproduction), storage and assembly of meals and food items. ? Follows the Company?s Standard of Operation for food handling and storage. Follows HACCP policies and procedures regarding proper food handling procedures. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Must be over 18 years of age ? Minimum of one (1) year of food prep or related work preferred ? Previous supervisory experience preferred ? Previous experience interacting with inmates a plus ? Ability to motivate and supervise inmates and/or team members to attain quality and quantity of food production in a correctional work environment ? Must be able to obtain a food safety certification ? Ability to work independently with limited supervision ? Ability to exercise good judgment and tact ? Must be able to follow basic safety procedures and policies ? Must qualify for and maintain correctional facility security clearance This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

As an executive chef at Bobbie's, you will oversee kitchen operations and manage inventory, ensuring cost efficiency without sacrificing quality. You will uphold food safety regulations, including handling and preparation standards. You will also set food service and presentation standards. Among other duties, you will create a menu that accommodates diverse dietary needs, mentoring kitchen staff, and create a team-oriented environment that promotes growth. Responsibilities include the implementation of staff trainings related to cooking techniques, food safety, and service excellence. Additionally, you will collaborate closely with front-of-house managers and staff. You will plan and execute catering for special events and oversee the maintenance of equipment and facilities. The ideal candidate has extensive knowledge of dining concepts and restaurant management. They demonstrate excellent communication skills and feel comfortable working collaboratively across departments. The candidate also exercises independent judgment, discretion, and leadership. Minimum qualifications: Proven success as an executive chef or similar role Experience supervising kitchen staff and leading and inspiring culinary teams Strong background in menu planning, food production, kitchen management, food and plate costs, and dish rotation Familiarity with inventory management and cost control measures Preferred qualifications: At least five years of kitchen management experience in a casual, high-volume environment Certificates, licenses, and registrations: ServSafe certificate (federal and local) Valid driver's license Acceptance as a SCAD-authorized driver Travel required: Less than 10% Work hours: The university work week is Sunday through Saturday. Most offices are open Monday through Friday 8:30 a.m. to 5:30 p.m. To accommodate business needs, employees may be assigned to other workdays and/or hours, including weekends and evenings. ADA tag: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.

Rich Entertainment Group (REG) operates a vast and dynamic collection of entertainment businesses dedicated to bringing friends and families together through unique and memorable experiences. Our love of food is reflected in our many dining and hospitality operations, including WNY's preferred caterer, Rich's Catering & Special Events; your source for incredible wedding cakes and desserts for all occasions; and our collection of restaurants in Islamorada, FA, Kaiyo Grill & Sushi and Green Turtle Inn. We operate three minor league baseball teams, including the Buffalo Bisons, where we combine our passion for sports, entertainment and delicious food to create an affordable family experience at the ballpark. Celebrating WNY's picturesque waterfront, we manage Canalside and Outer Harbor, which host a variety of arts, cultural, entertainment and fitness activities. The Travel Team, our esteemed full-service travel provider, delivers exceptional travel experiences to corporate, group and leisure customers around the world. The many entities of REG are owned by Rich's, a family-owned food company working in 100 locations globally with annual sales exceeding $4 billion. To learn more, visit ******************************* Purpose Statement The Executive Chef oversees the entire restaurant and catering kitchen operations for Green Turtle Inn, including controlling costs. Everything that goes out of the kitchen is the responsibility of the executive chef and therefore, it is essential for the person to be able to maintain complete control of the kitchen at all times, and earn the respect of his or her kitchen staff. Key Accountabilities and Outcomes * Responsible for budget planning and control (P&L accountability); manages food and beverage purchasing, inventory, labor, and applicable culinary operating costs * Oversees menu and recipe development, including custom and innovative recipes and menus; Oversees pricing and preparation of menus, beverage and wine lists taking into consideration local requirements, market needs, competition, trends, recipes, product pairings, and availability of products * Train and develop all levels of culinary associates through instruction and demonstration, including culinary oversight and staffing for all Catering events * Manage scheduling and staff levels; hiring, discipline, and performance plans for BOH culinary associates; optimize payroll costs * Ensures cleanliness and sanitation standards are met in the kitchen and restaurant as well as maintain exemplary food safety, proper kitchen and equipment maintenance * Maintains an up-to-date standard recipe file for all menu and catering items along with feature photographs to be posted daily * Culinary oversight of production and presentation of all food leaving the kitchen, including ensuring dishes are served on schedule; ensure quality, consistency, and presentation technique * Participates in weekly managers' meetings and all other meetings as required by the GM * Participate in and occasionally "host" offsite catering events, food competitions, media appearances, food and beverage shows as deemed necessary and appropriate * Collaborate with catering chef to ensure successful catered events * Negotiate supplier contracts * Must be willing to work long hours and manage a restaurant open 6 days a week, including working nights, weekends, and holidays when necessary Knowledge, Skills, and Experience * +10 years of industry and culinary management experience * Culinary Arts Degree preferred * Knowledge of food trends and Rich's product offerings * The ability to manage in a diverse environment with focus on client and excellent customer service * Flexible, adapts to change well * Self-directed with strong verbal communication and organizational skills and a champion of communications among food and beverage team * Personable * ServSafe certification, or ability to gain certification within 30 days of employment (compay paid) #LI-BE2 COMPENSATION In accordance with state law, the rate or range provided is Rich Products Corporation, its subsidiaries and affiliates ("Rich's"), reasonable estimate of the base compensation for this role. The actual amount may be higher or lower, based on non-discriminatory factors such as experience, knowledge, skills, abilities, shift differential, and location. Annual Range/Hourly Rate $84,235.00 - $113,965.00 Rich Products Corporation, its subsidiaries and affiliates ("Rich's"), are committed to a policy of Equal Employment Opportunity, standing up for fairness and maintaining a culture of belonging, to provide an exceptional experience for all. We will not discriminate against an applicant or employee on the basis of race, color, religion, sex, national origin, disability, military or veteran status, or any other Federal or State legally protected classes. The information collected by this application is solely to determine suitability for employment, verify identity, and maintain employment statistics on applicants. Applicants with disabilities may be entitled to reasonable accommodation under the Americans with Disabilities Act and certain state or local laws. A reasonable accommodation is a change in the way things are normally done which will ensure an equal employment opportunity without imposing undue hardship on Rich's. Please contact Rich's Associate Experience Network at *************** if you need assistance completing this application or to otherwise participate in the application process. BRINGING YOUR BEST SELF TO WORK. As a family-owned company, caring for our associates-their whole selves-is a top priority. That's why we provide benefits and tools to help our people balance the integration of work and life: * Competitive compensation * Health & financial benefits * Paid time off * Parental leave * Family planning support * Flexible work policy * Associate resource groups * Volunteering & community impact opportunities * Holiday gatherings * In-house taste tests (we are a food company after all)! It's all part of how we support our family of associates. Because in the company of family, all things are possible. MEET RICH'S. Rich's, also known as Rich Products Corporation, is a family-owned food company dedicated to inspiring possibilities. From cakes and icings to pizza, appetizers and specialty toppings, our products are used in homes, restaurants and bakeries around the world. Beyond great food, our customers also gain insights to help them stay competitive, no matter their size. Our portfolio includes creative solutions geared at helping food industry professionals compete in foodservice, retail, in-store bakery, deli, and prepared foods, among others. Working in 100 locations globally, with annual sales exceeding $3.8 billion, Rich's is a global leader with a focus on everything that family makes possible. Rich's-Infinite Possibilities. One Family. Nearest Major Market: Key West

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests daily! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The EC is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the Miami area! If you think you have what it takes to lead our Brickell team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (6-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

You will play a key role in menu development, team leadership, and day-to-day kitchen operations, while fostering a collaborative culture with front-of-house management. This position reports directly to the Executive Chef and operates within the Culinary Services leadership structure under the Culinary Director. We take great pride in our diverse and innovative dining venues and our commitment to outstanding service. If you are energized by creating memorable dining experiences and building meaningful connections with residents, we invite you to apply Exceptional Benefits: Enjoy a comprehensive benefits package including: Medical, Dental, & Vision Insurance (Full-Time) Paid Time Off (Vacation accrues from day one!) 401(k) with 6% Company Match Tuition Reimbursement Employee Assistance Program FREE Employee Clinic Visits (up to 6 per year) FREE telemedicine for family members And much more! Work-Life Balance: Flexible schedules with no late nights! Growth Opportunities: Explore continuing education opportunities for yourself and your family members. What You'll Do: Collaborate with the Executive Chef to source fresh, high-quality ingredients and develop innovative menus and signature dishes Lead by example with a strong passion for cooking, creativity, and presentation Support and mentor culinary team members through hands-on leadership, training, and coaching Ensure consistency and quality in the preparation and presentation of all à la carte and event menu items in accordance with established recipes and standards Maintain strong working partnerships with front-of-house management to deliver a seamless dining experience Prepare and serve food as needed, stepping in wherever support is required Coordinate kitchen staffing and scheduling as assigned to ensure efficient operations Oversee inventory management, including ordering, stock rotation, and equipment accountability Ensure all kitchen equipment is maintained in proper working order Enforce best practices for food safety, sanitation, and workplace safety Ensure meals and catered events are executed accurately and on schedule Perform multi-functional duties related to food preparation, sanitation, and opening/closing procedures Assist with the recruitment, selection, scheduling, and training of culinary team members Build positive, lasting relationships with residents through engagement and service excellence Partner with the Director of Culinary Services to support budgeting, forecasting, and cost controls What You'll Bring: Minimum of three years of high-volume Sous Chef experience preferred Proven leadership skills with the ability to motivate and manage culinary teams in a high-pressure environment High energy, creativity, and a genuine passion for food and hospitality Strong commitment to quality, service excellence, and resident satisfaction Who We Are: A beautiful 60-acre Life Plan Community, or CCRC, that offers senior living at the highest level of independence - with unmatched amenities, fine dining, and refined décor - as well as a full continuum of care that includes Independent and Assisted Living, Memory Care, Long-Term Care and Rehabilitation. Cypress Cove enjoys a resident-staff rapport that is engaging and friendly. As much as our residents LOVE to live here, YOU will LOVE to work here! EOE/Drug-Free & Tobacco-Free Workplace

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 Jacksonville, FL 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 (50-55 hour target) 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!

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

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.

Turn on your Island Charm... Latitude Margaritaville WaterSound is looking for an Executive Chef to join our team! Purpose: The Latitude Executive Chef is responsible for the overall dining program and execution of all aspects of the culinary experience for the community. The Executive Chef will be enhancing the resident experience through creating weekly specials that are on brand and presented well. This leader will establish a relationship with the Association's Board of Directors and all of the residents acting as a key contact in all aspects of the Food Service experience. This is a high profile position for an individual who routinely exercises good judgment and exceptional problem-solving skills. As the face of the Kitchen, maintaining positivity and diplomacy in a fast-paced environment is critical. The Executive Chef is accountable to the General Manager and Director of Operations and is expected to create an exceptional dining program. The Executive Chef is to ensure the community is managed in compliance with FirstService Residential standards, State and Government Food Safety standards and practices and authentically delivering the Latitude Margaritaville Lifestyle. The Executive Chef will be empowered to perform the job with a wide degree of creativity while ensuring that all dining programming is on brand. Key Responsibilities and Accountabilities: Leadership: * Managing all kitchen and back of house staff. Including the hiring, discipline & termination, training and work schedules. * Provide leadership and direction to the Culinary Team to ensure strict adherence to all applicable standard policies, procedures, and programs. * Possess strong interpersonal skills and be able to interact and communicate successfully to the residents and team. * Keep current with industry concepts, practices, and procedures that fully align with the Latitude Margaritaville Brand. * Creating vibrant menus and specials that reflect the Latitude Margaritaville Lifestyle. * Demonstrate ability to apply principles of logical thinking to define problems, collect pertinent data, establish facts, draw valid conclusions, and initiate appropriate course of action * Assures a high standard of appearance, hospitality, and service in personnel and cleanliness of dining areas. * Supervise and train and develop the back of house staff. * Ensure all safety procedures are being followed and the kitchen meets all federal, state, local health, safety and sanitation standards. * Exercise a positive attitude and remain professional under all circumstances * Responsible for cleanliness, Ecosure, Health Inspection and HACCP inspection results. Daily Operations and Customer Experience: * Lead the Culinary Team * Coordinate bookings of private event dining space. * Works with vendors to get in-house promotions and specials for resident experience. * Maintains some level of Resident contact to foster relationships and garner feedback. * Build strong, effective teams through ongoing supervision, training, coaching, counseling and leadership * Create an "I Love My Job" environment that further enlivens the Margaritaville Latitude Lifestyle. * Ensure proper response and handling of all community emergencies through training with staff, residents, buildings, etc. within company guidelines to minimize liabilities * Ensure compliance with all company, local, state and federal safety and food safety rules * Comply with all ordinances and regulations per the locations jurisdictions * Work with GM and Director of Operations in creating F&B community events * Ability to lead staff through all service types (a la carte, buffet, etc.). * Maintain a surgically clean kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling Technical competencies: Education: * High school graduate * Degree from a culinary institute preferred. * Servsafe certified. Experience: * 10+ Years of progressive kitchen experience * 3-5 year experience as a Sous Chef or Executive Chef * Previous oversight of front of house staff and dining/bar operations Skills, Knowledge, and Abilities: * Strong leadership skills, able to develop a team in back of house * Exceptionally creative and quality cooking experience- must be able to consistently create fresh concepts and specials. * Must be willing to work nights and weekends. * Current with culinary and dining trends and styles * Basic knowledge of beer, wine, & spirits * Some front of house exposure * Must be willing to frequently work 'on the line' and be hands on in all food prep. * Must be willing to get out from the kitchen and interact with residents and be the face of the operation. * Communication skills (listening, verbal and written) * Organizational skills * Attention to detail * Problem solving skills * Common Sense * Team player but can work independently * Have fun!!! FINS UP! DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time. #LI-CP2 #INDCFL Automated Employment Decision Tool (AEDT) Usage: We may utilize an Automated Employment Decision Tool (AEDT) in connection with the assessment or evaluation of candidates. The AEDT is designed to assist in objectively evaluating candidate qualifications based on specific job-related characteristics. Job Qualifications and Characteristics Assessed: The AEDT evaluates candidates based on job qualifications and characteristics pertinent to the role, including skills, experience, and competencies relevant to the position requirements. These qualifications are determined by the unique needs of each role within our company. Alternative Selection Process or Reasonable Accommodations: Candidates who require an alternative selection process or a "reasonable accommodation," as defined under applicable disability laws, may make a request through our designated contact channel national_****************************. Requesting Information About the AEDT - NYC Local Law 144: Candidates who reside in New York City and are subject to NYC Local Law 144 may request information about the AEDT, including details on the type of data collected, the sources of such data, and our data retention policies. To submit a request, please contact us at national_****************************; we will respond in accordance with Local Law 144, within 30 days.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************ #LI-MW1

Basic Job Function: Assist in the coordination of all food operations. Assist in purchasing, receiving, storage, issuance, preparation and presentation of food items. Lead the kitchen team in the absence of the sous chef or the chef de cuisine. Minimum Requirements: * Culinary leadership experience in either a high end hotel, resort, or quality restaurant * Ability to follow standardized recipes * Servsafe certification preferred * Excellent communication skills, both written and verbal * Valid Georgia Driver's License * Able to learn relevant software programs such as ADACO and Watson * Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust) * Exhibits the Sea Island Five-Star Standards with co-workers and staff * Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively * Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment * Ability to easily adapt to organizational and environmental changes * Must be flexible to working days, early mornings, evenings, weekends, and holidays * Report to work at the scheduled time, neatly groomed and in a clean uniform and following company Dress Code Policy Tasks/Responsibilities: * Accountable for guest satisfaction by ensuring Sea Island's food standards are met * Address guest concerns in a timely and efficient manner and implement * Uphold appropriate departmental standards of quality/timing * Properly manage line staff by working alongside constantly to assure timeliness, efficiency, and product quality * Demonstrate leadership by example, and motivating others when necessary * Assist Sous Chef in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines * Help effectively manage labor through scheduling, monitoring, and adjusting based on departmental needs * Assist in evaluating performance, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountable * Communicate and enforce company policies, rules and regulations, provide guidance and direction for staff which supports Sea Island procedures and consistent with federal and state law * Support Human Resources training efforts to drive individual and collective staff development * To guide, coach, counsel, develop, train and inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximum productivity * Diagnosing service quality issues and reporting to leaders to ensure the necessary steps to improvement are taken * Maintain knowledge of our internal purchasing system * Participate in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine and ingredients, food costing, and training * Willing to assist in other departments when necessary or dictated be business levels, attend meetings as required and adhering to Sea Island Standard Operating Procedures * Provide feedback to leaders based on sales and guest preferences * Conducting routine safety/sanitation inspections of the operation to maintain Sea Island's F&B standards while meeting or exceeding local, state, and federal health and safety regulations * Ensure proper holding and rotating techniques for storage * Learn the names and personally recognize our regular Guests and Members * Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one's ability * If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support) * Maintains cleanliness and organization in all work areas * Uphold appropriate departmental standards of quality/timing * Uphold and ensure compliance with all company and departmental policies and procedures * Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately * Attends all scheduled employee meetings and brings suggestions for improvement * Willing and timely execution of other duties as delegated by leadership Physical Requirements: * Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods * Must have the ability to work for extended time periods in an environment with extreme heat and/or cold * If applicable, must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels * Ability to use sharp knives safely and proficiently * Ability to operate gas fired and electric ranges and ovens, steam kettles, broilers, tilting pan, deep fryer, slow roaster, grill, grinder and chopper, slicer, scales, mixers and potato peeler safely and proficiently * Ability to perform repetitive tasks with accuracy * Ability to lift, carry, pull and push up to 50 lbs intermittently throughout a shift * Ability to read, write and communicate effectively in English, both written and verbal * May be exposed to mechanical, electrical, chemical and fume hazards * Ability to maintain compliance with Company Resort Professional Image Policy

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $28.09/hour, automatic raise to $29.09/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Join our Team! Our Insiders (Pizza Makers) are the key to making the premium quality pizzas, subs, CheezyBread, Wings, etc that Marcos Pizza is known for and that our guests expect. Insiders work multiple stations within our stores, from Dough Stretching, to Saucing and Cheesing, to the Cut Table, and even the cash registers and phones, where they directly interact with our valued Guests. Friendliness, persistent smiling, and loving what they do are critical qualities of Marcos Pizza Insiders. Skills: Learn to use and be comfortable operating technology and restaurant equipment Follow verbal and written instructions Accurately and efficiently count money and make change Demonstrate basic mathematical skills Keep uniform clean and maintain a professional appearance Work flexible hours Attributes: Have a strong work ethics that showcases personal responsibility, accountability, and hospitality Love providing great guest service and hospitality Are professional, courteous, and respectful when interacting with guests and coworkers Are willing and able to adopt the Marco's cultural beliefs and consistently demonstrate them Take pride in personal appearance, behavior and building a strong team Enjoy working with and supporting team members Can remain calm focused in a fast- paced environment Benefits: Employee discount Flexible schedule Paid training Shift: 10 hour shift 8 hour shift Day shift Evening shift View all jobs at this company

The Head Cook prepares all sandwiches and hot food items, maintains food safety and sanitation standards. Head Cooks receive an official DD chef jacket upon completion of all training that is to be worn instead of the traditional work attire! Exceptional customer service is a major component of this position! Exhibits a cheerful and helpful manner while preparing guest's orders. Demonstrates a complete understanding of food items and explains them to guests accurately. Must prepares food neatly, according to formula, and in a very timely manner in order to meet minimum required speed of service regulations. Checks products in sandwich unit area and restocks items to ensure a sufficient supply throughout the shift. Understands and adheres to proper food handling, safety and sanitation standards during food preparation, service and clean up. Cleans and maintains all areas of the cook station to promote a clean image. Understands and adheres to all quality standards, formulas and procedures according to the Dunkin' Brands Jobaids.

Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed. Responsibilities -This is a Managerial position: there is a high level of administration expected. -Executing menu items from start to finish -Managing the line and all kitchen employees -Constantly be a mentor for all kitchen employees, training and coaching -Assist with creating the schedule, costing, inventory, and labor controls. Requirements: -5 years of progressive experience in BOH Operations. -Michelin Rated restaurant experience is preferred. -Superior knowledge of back of house administrative duties a must -Proven ability in teaching and mentoring kitchen employees -Outstanding communication and supervisory skills -Self motivated and demonstrates quick thinking BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity

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

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.93/hour, automatic raise to $24.93/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)