Sous chef jobs in Seattle, WA - 202 jobs

The Executive Chef is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Executive Chef will work closely with General Manager to ensure efficient operation and the satisfaction of guests. About Us Solette Seattle is a rooftop oasis atop Level South Lake Union, continuing the Solette story with a focus on creative cocktails, live music, and innovative cuisine for a community of tastemakers. Join us to bring lifestyle-driven hospitality to new heights with a dedicated, collaborative team in a vibrant, city-facing setting. Perks & Benefits: When you feel good, you do good. At Onni we put your health at the forefront and give you the choice to select a benefits package that best represents you. From no cost to $18, $44, or $112 per pay our PPO, HSA, and HMO have you covered. In addition, we offer: 3 weeks PTO Annual education allowance of up to $1,000 Referral program Residential housing discount after 1 year of continuous employment What Will You Do? Design creative and seasonal menus that align with restaurant goals and customer preferences. Ensure all menu items meet the highest culinary standards. 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 What You Bring: Minimum 3 years of experience as an Executive Chef or Chef de Cuisine Minimum 5 years of experience in a quality driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team oriented and positive attitude Ability to sit and stand for prolonged periods of time Lift and carry up to 50 pounds Ability to work flexible hours, including evenings, weekends and holidays Proficiency in a second language a plus Salary Range: $90,000 to $110,000 About The Company: Onni For over half a century, Onni has been building communities for people to live, work, and play. Our success reflects our commitment to our employees and partners, and our dedication to quality construction, innovation, sustainability, and customer satisfaction. Our expertise expands across North America, with offices in Vancouver, Toronto, Los Angeles, Seattle, Phoenix, and Chicago. How To Apply: Please apply through the link on the job posting and attach your resume and any other required documents. We thank all applicants for your interest in the Onni Group. Note that only those applicants under consideration will be contacted.

Full-time Description SixSeven Restaurant & Lounge is looking for a talented and service oriented individual to assist in leading our Culinary team as a Sous Chef! The shimmering city is behind you. Beautiful Elliott Bay is right at your feet. The Edgewater Hotel is Seattle's only luxury waterfront hotel, with dramatic views of Elliott Bay, the Olympic Mountains and the downtown skyline, and a location right on Pier 67 at the city's dynamic doorstep. The Edgewater Hotel has been recognized in many prestigious industry publications and has been honored by some of the most elite hospitality and travel industry associations. The Sous Chef will be responsible for but not limited to: Ability to operate in a full service establishment. Familiar with all aspects of cooking, light butchering, light desert, Banquets, and Ala Carte. Knowledge of food inventory, ordering, costing. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize and organize. Ability to work cohesively with co-workers as part of a team. Must understand guest's service needs. Ability to ascertain departmental training needs and provide such training. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Must be open to a variable schedule and length of shifts. The ideal candidate possesses: Excellent reading, writing & oral proficiency of the English language. Successful track record leading a diverse team. Strength to hold staff accountable for day-to-day actions. Previous experience in overseeing associates under a collective bargaining agreement. Salary: $90,000 - $100,000 / Year Bonus Pay: Yes To Apply: Complete the application process, and please include your salary requirements with your submission. Leadership enjoys the following benefits: Inexpensive Health Benefits Package--Medical/Dental/Vision (individual and family coverage at only $50/month) 401k plan--with employer matching Paid days off--holidays/personal/vacation/sick Reduced Parking--$2 valet per day Discounted dry cleaning Complimentary meal Bus Pass Reimbursement Program--40% of bus and ferry transportation reimbursed Career growth opportunities Our Culture: The Noble House Hotels & Resorts philosophy emphasizes 'location, distinction, and soul'. Our properties are not a 'one-size-fits-all'. And neither are our associates. What makes us The Edgewater Hotel lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine, and we like to have fun. In fact, having fun is so important to us that it is included in our corporate core values statement. Requirements Banquet Chef and/or Sous Chef experience at a 4 star Hotel or Resort for a minimum of 2 years. Salary Description $90,000 - $100,00 / year

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

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Victor Tavern - Edmonds Executive Chef - Victor Tavern - Leadership - Excellent Benefits We're looking for a Chef who is not just passionate about food but obsessed with it. A leader who knows the power of fl avor, creativity, and teamwork. We take pride in serving locally sourced, high-quality ingredients, and we believe in kitchens that are as much about collaboration as they are about culinary magic. As an Executive Chef, you'll be leading a talented crew by example-ensuring the highest standards of quality and execution with every plate. Your leadership and ability to keep the numbers in check will make you an integral part of our team's success. What You'll Do * Lead and mentor your team, setting the standard for quality, consistency, and professionalism in the kitchen. * Ensure the kitchen runs like a well-oiled machine, from staffing and inventory to cost control and execution. * Perfectly execute our current menus, large parties and events that delight our guests. * Maintain a high level of cleanliness, safety, and organization in the kitchen. What We're Looking For * A passionate, driven chef with a love for fresh ingredients and an eye for detail. * Strong experience in a leadership role within a high-volume, creative kitchen. * The ability to manage the operational side of the kitchen-budgeting, inventory, and cost control-without sacrificing the guest or employee experience. * A collaborative spirit and the drive to keep learning and evolving your craft. Why ESR? * We're not just a restaurant group; we're a chef inspired group of business and hospitality professionals who thrive on creativity, collaboration, and passion. * Our kitchens are spaces for excellence, fun and collaboration, where your input and ideas are welcomed and needed. * We believe in work-life balance, offering a supportive environment for you to grow both professionally and personally- our chefs typically work 5 days and 45-50 hours a week. If you're ready to bring your leadership, creativity, and love for food to one of Seattle's most exciting restaurant groups, we want to hear from you! Benefits & Perks At ESR, we prioritize the well-being and growth of our team members. Here's what we offer: * Safe & Supportive Work Environment * Competitive Salary: $90,000 to $105,000 based on a base salary plus quarterly earned bonus potential. * Career Growth Opportunities: We believe in promoting from within and supporting your career development. * A Place to Learn & Perfect Your Craft: Work with industry leaders to hone your skills and grow in a creative, fast-paced environment. * Vacation Paid Time Off & Paid Sick & Safe Leave. * Comprehensive Health Benefits: Including Medical, Dental, and Life Insurance. * Employee Dining Discount: Enjoy a discount at all ESR locations. * 401(k) Plan: Build your future with a solid 401(k) savings plan. * Pre-Tax Commuter & Parking Savings: Save on commuting costs with our pre-tax commuter and parking program. * Supplemental Insurance Options: Including Disability, Life, and Accident insurance for extra peace of mind. * Employee Assistance Program (EAP): Access to confidential counseling and support services for personal or professional challenges. Qualifications * Advanced knowledge of culinary techniques and recipes * Understanding of and experience with various kitchen equipment * Comprehensive knowledge of health & safety regulations * Excellent leadership and communication skills * Strong time management and ability to delegate appropriately * Current Food Handlers and ServeSafe Permits * A culinary school diploma is strongly preferred * This position requires a background check as part of the hiring process Location - Victor Tavern - Edmonds - WA

For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Sous Chef: Competitive Salary: $85,000 - $100,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Executive Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Executive Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Participate and lead roll out programs to the menu, seasonal items, and recipe changes. Supports the corrective action plans for kitchen. Participates in interviews and selection of new kitchen crew. Interacts with Guests - table visits, complaints, special requests. Participates all kitchen crew meeting. Essential Skills/Experience: Minimum of 21 years of age. 3 years experience as a sous chef/kitchen manager. High school graduate. Any formal culinary training. Ability to analyze and participate in financial planning. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Delta Hotels by Marriott Seattle Everett 3105 Pine Street Everett, WA 98201 EXECUTIVE CHEF The Delta Hotels by Marriott Seattle Everett is seeking a driven, creative Executive Chef ready to make a meaningful mark on the greater Seattle culinary scene. This is a rare opportunity to lead a dynamic culinary department responsible for producing exceptional food across expansive ballrooms and event spaces, while also elevating a well-regarded restaurant program. In addition to our robust and highly visible banquet operation, the hotel features The Venture Kitchen and Bar-a restaurant with a strong foundation and clear potential for growth in menu development, execution, and identity. THE ROLE The Executive Chef oversees all culinary operations for the Delta hotels by Marriott Seattle Everett, including restaurant service, events, and banquets. This role calls for a chef who pairs creative ambition with operational discipline, and the ability to build systems, develop culture, and deliver food that earns attention both regionally and within the broader Marriott portfolio. Success in this position requires a chef who can operate confidently across all aspects of the Delta Hotels and Marriott International brand frameworks, including brand standards, operational systems, and the guest experience, while developing a food program that reflects the local market. KEY RESPONSIBILITIES * Lead, mentor, and inspire a talented kitchen team to deliver consistently excellent, seasonally driven cuisine. * Develop and execute rotating restaurant menus with an emphasis on local produce, seafood, and regional purveyors. * Oversee all kitchen operations including hiring, scheduling, purchasing, inventory control, cost management, and training. * Partner closely with the General Manager on menu strategy, execution, staffing, financial goals, and brand standards. * Manage all culinary aspects of events and banquets alongside daily restaurant service. * Collaborate with the Sales Department on banquet menus, pricing, staffing coordination, service execution, and event timelines. * Maintain full ownership of the restaurant menu, from concept and recipe development through sourcing, plating, and consistency. WHAT WE ARE LOOKING FOR An experienced chef with a clear culinary point of view and the desire to elevate a high-profile restaurant and banquet program. The ideal candidate thrives in a fast-paced, hands-on environment, brings vision and structure to a growing team, and balances creativity with consistency and accountability. REQUIRED QUALIFICATIONS * Four years of progressively responsible culinary experience. * Advanced knowledge of the food and beverage industry with strong command of culinary techniques, ingredients, and execution. * Proven experience leading kitchen teams in modern restaurant or hotel environments. * Strong operational skills including cost control, purchasing, inventory, scheduling, and staff development. * Proficiency with Windows-based systems, Microsoft Office, and familiarity with industry-standard POS, inventory, and scheduling software. * Hotel and/or high-volume banquet or catering experience. * Eligibility to work in the United States. * Ability to successfully pass a background check. PREFERRED QUALIFICATIONS * Formal culinary education from an accredited culinary school or equivalent professional training. * Demonstrated success creating rotating, seasonal, or tasting-style menus. * Experience leading culinary production for large-scale events (300-500 guests). * Proven ability to balance refined restaurant service with high-volume banquet execution. * Experience with press, media features, food festivals, or industry recognition. PHYSICAL REQUIREMENTS Medium Work: Must be able to stand and move throughout a fast-paced kitchen environment for extended periods, bend, stoop, reach, and lift up to 50 pounds as needed. This role requires safely handling hot, cold, and sharp kitchen equipment, preforming repetitive hand and wrist motions for food preparation, cooking, and plating, and computer tasks. Must be able to smell and taste to ensure food quality and consistency and the ability to hear and communicate effectively with team members in a busy environment. SCHEDULE: * Variable schedule; Must be available evenings, weekends and holidays RATE OF PAY: * $71,400 to $91,800/DOE BENEFITS AND PERKS: * Paid Time Off (PTO) * 8 Paid Holidays * Paycheck Advancement Program * Hotel Travel Discounts * Supplemental Insurance * Employee Assistance Program * Employee Meals For eligible employees: * Insurance - Medical, Dental, Vision, Life and AD&D * 401(k) Plan with Employer Match Drug Free Workplace, Equal Opportunity, E-Verify Employer

Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000**

Job DescriptionBenefits: Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Job Title: CHEF Pay Range: 80,000 - 100,000/ annually (depends on experience) About US: Supreme Dumplings is a thriving restaurant known for its exquisite dumplings and authentic Chinese cuisine. We take pride in our commitment to quality, exceptional service, and creating a memorable dining experience for our customers. As we continue to expand and innovate, we are seeking a dynamic and experienced Chef to join our team and lead our restaurant to new heights of success. Job Overview: Thank you for your interest in the Chef position at our company! We are looking for a chef with strong interpersonal skills to join our company who can: develop recipes and menus, develop and lead a strong back of house team, set and enforce kitchen policies and procedures, has a forward thinking/growth mindset who can help us grow as an organization. We look forward to reviewing your qualifications and what you can bring to our organization! Responsibilities: Develops recipes and menus. Collaborating with the restaurant leadership to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Oversees back-of-house operations. Sets the staffing schedule. Leads pre-shift meetings. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies. Helps with financial planning and budgeting. Handles and resolves customer complaints. Makes sure the kitchen staff follows all food safety laws. Sets and implements the kitchen policies and procedures. Core Competencies Physical ability to work under the following conditions: bending, reaching, stretching, twisting, climbing stairs, manual dexterity/coordination, standing for extended periods of time, lifting heavy objects 50lbs., and other physical activities common to kitchens. Work may involve interactions with a diverse client/guest population and involves working with people, so strong communication skills are a must Expert knowledge in kitchen operations, food safety, and sanitation rules In-depth knowledge of federal, state, and local food handling regulations Ability to develop unique recipes Current knowledge of trends in the restaurant industry Comfortable training, directing and supervising kitchen staff Exceptional leadership skills, including motivation and goal setting Excellent communication and interpersonal skills Time management and organization Requirements : Expert knowledge of the restaurant or organization's cuisine. Experience in preparing Xiao Long Bao (XLB) (soup dumplings), including dough handling, filling preparation, and proper folding techniques. Experience working in Chinese cuisine is highly preferred. Advanced culinary skills including food preparation, flavor pairings and other cooking best practices A culinary arts bachelor's or master's degree is preferred. At least 5 years of management experience is preferred. Bilingual to English & Mandarin is a huge plus. Benefits : Competitive salary and performance-based incentives. Opportunities for career growth and professional development. A supportive and collaborative work environment. Employee discounts and benefits.

We are seeking a passionate and experienced Executive Chef to lead our kitchen operations. As the Executive Chef, you will be responsible for creating exceptional dining experiences, managing culinary venue budgets, leading a talented team, and ensuring the highest standards of food quality and safety. If you're ready to showcase your culinary expertise in a fast-paced environment, we'd love to hear from you! Essential Duties and Responsibilities: Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, customer service and any other areas encompassing the venues. Coordinate and assist venue Managers to support effective operational efficiency and economy. Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation. Determine distribution and allocation of operating budget. Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry. Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses. Use financial plans for spotting trends, measuring productivity and monitoring progress. Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place. Formulate and administer a department budget in order to achieve profitability objectives. Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered. Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands. Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented. Prepare cuisine according to menu specifications provided and ensure that staff executes stated specifications. Interview applicants, direct hired employees to New Hire Orientation and ongoing in-house trainings to increase job knowledge and skill level. Recommend or initiate personnel actions, such as promotions, transfers, discharges and disciplinary measures. Prioritize and plan work activities, use time efficiently; plan for additional resources; set goals and objectives. Additional Duties: Promote organization in industry and trade associations. Participation and preparation of show pieces and presentations for food shows and local culinary events to depict and promote property culinary excellence. Plan menu, taking advantage of foods in season and local availability with special consideration to the Tribal industry availability. Plan menu items and other specialty items as needed and upon request. Train and coach staff in the importance of quality customer service skills to ensure excellence for the ultimate guest experience. Ensure equipment is maintained in good working order. Inspect food service facilities to ensure that equipment and buildings meet required health laws and internal regulations. Inspect and taste prepared foods to maintain quality standards and sanitation regulations. Maintain and develop food lists to ensure that sufficient items are ordered in a timely manner. Coach and counsel employees to encourage positive behaviors and empower employees to analyze and effectively resolve guest challenges and areas of concern. Monitor fluctuations and trends in business volumes to be used in short and long term forecasting. Implement opportunities for manager operational costs and boosting bottom line. Coordinate with the Marketing Department to develop Marketing Strategy and ensure a consistent image is being portrayed. Collaborate with the Marketing Department to create ongoing in-house promotions and activities to stimulate sales, staff and customers. Develop and maintain gracious and efficient customer service procedures. Monitor service trends by speaking with guests, reviewing written guest comment cards, and guest tracking information to ensure quality service standards are achieved. Resolve complaints made by patrons and/or employees in a timely manner. Anticipate, identify and ensure customer needs are being met. Manage difficult or emotional situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments. Recognize employees for demonstrating excellent service initiative with guests and fellow employees. Requirements Culinary Arts Certificate from a college or technical school or Eight (8) years of directly related experience. ServSafe Manager Certificate. Ability to pass a background check. Ready to take your culinary career to the next level? Apply now and become a part of our dynamic team! Why Join Us: Explore career growth opportunities and excellent benefits. Discover more about our comprehensive benefits package and the advantages of working here at Little Creek Careers Page. About Little Creek Casino Resort: At Little Creek, we foster a culture of excellence where every team member contributes to creating exceptional guest experiences. We are committed to diversity and equal opportunity employment, valuing all individuals regardless of race, color, religion, gender, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression. Salary Description Based on Experience

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: The Club at Snoqualmie Ridge Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Pay Range: $77,969 - $150,000 Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Free Golf at home club/ Discounted Golf throughout portfolio Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes America's Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

WHAT'S IN IT FOR YOU * Competitive salary starting at $143,231.58- DOE with discretionary performance bonuses 2x a year! * Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents. * Complimentary meals and covered team member parking. * Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses. * Company-paid gaming licenses (Class A & Class B) * Variety of additional voluntary benefits and retirement plans. WHAT YOU'LL DO * Be the face of Muckleshoot Casino Resort for new hires and team members; exemplify Muckleshoot Casino Resort's values and set a great example by always demonstrating excellent guest service and professionalism. * Serve as a strategic partner to the Food and Beverage Director and senior leadership, contributing to the development and execution of the property's culinary vision and long-term F&B strategy. * Drive culinary innovation by researching, anticipating, and implementing emerging food trends, technologies, and guest experience enhancements. * Lead the creation and launch of new concepts, pop-ups, and signature events that position the casino as a regional leader in food and beverage. * Assist in full P&L responsibility for all culinary operations, including forecasting, budgeting, and financial analysis. * Collaborate with finance and procurement teams to optimize vendor relationships, negotiate contracts, and maximize profitability. * Conduct ROI analysis for new menu items, concepts, and capital investments. * Develop and implement systems to capture and analyze guest feedback, using data to personalize offerings and continuously improve satisfaction. * Design and execute VIP, loyalty, and special event culinary experiences that exceed guest expectations and drive repeat business. * Champion a culture of hospitality, ensuring every guest interaction reflects the highest standards of service and culinary excellence. * Lead crisis management and business continuity planning for kitchen operations, including foodborne illness response and supply chain disruptions. * Maintain up-to-date knowledge of regulatory changes and proactively update policies and procedures. * Lead the adoption of new kitchen technologies, such as automation, digital ordering, and AI-driven inventory management. * Leverage data analytics for menu engineering, labor optimization, and guest insights. * Continuously evaluate and implement tools that enhance operational efficiency and guest experience. * Identify and develop future culinary leaders through succession planning, mentoring, and targeted professional development. * Establish clear performance metrics and career pathways for all team members. * Foster a culture of continuous learning, encouraging ongoing certification and skill advancement. * In partnership with the Food and Beverage Director, foster cross-departmental collaboration with marketing, events, hotel, and gaming teams to deliver integrated guest experiences. * Represent the Food and Beverage Department and the casino at industry events, conferences, and in media as a culinary ambassador. * Communicate effectively with all levels of staff, management, and external partners. * Set and uphold standards for excellence, integrity, and professionalism; serve as a role model for continuous improvement and positive culture. * Implement systems for recognizing and rewarding outstanding performance. * Regularly review and update SOPs, training materials, and performance metrics to ensure best-in-class operations. * Inspire and motivate the team to achieve excellence and innovation in all aspects of culinary operations. WHAT YOU'LL BRING * Ability to obtain a Class III A gaming license. * HACCP, State Sanitation Certification, or Serve Safe certification required. * Minimum 10 years of progressive culinary leadership experience, preferably in a high-volume, multi-outlet casino or resort environment. * Proven track record of innovation, financial performance, and team development. * Advanced knowledge of culinary techniques, food safety, and kitchen operations. * Strong business acumen, communication skills, and strategic thinking. * Valid WA State Health Card/Food Handler permit required. * ACF Accreditation or affiliation preferred. HOW YOU'LL BE SUCCESSFUL * Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. * Knowledge of health & safety standards, and safety regulations. * Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. * Knowledge of loss prevention and waste reduction management. * Knowledge of managing food control and labor cost, demonstration cooking, menu development, and the development of the culinary team. * Knowledge of currently acceptable practices for organizational behavior and human resources management. * Ability to operate all types of cooking equipment. * Ability to operate and use inventory and ordering software and related KPI Dashboard Software * Ability to demonstrate strong leadership skills and excellent client and guest service. * Ability to create menus, do cost analysis of recipes and set menu pricing. * Ability to interact with casino staff and management personnel effectively. * Ability to work with and maintain confidential information and materials. * Skilled in excellent verbal and written communication. Read, write, and speak English fluently. * Skilled in advanced organization and teamwork.

Eurest **Salary:** $90,000 to $100,000 /year **Pay Grade: 14** **Other Forms of Compensation:** As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. **Job Summary** Support Executive Chef in supervising activities of and directs training of cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally. **Supervisory Responsibilities** Manages cooks in their department. Supports the Executive Chef in the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. **Essential Functions&Responsibilities** + Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. + Plans or participates in planning menus and utilization of food surpluses, taking into account probable number of guests, popularity of various dishes, and recency of menu; seasonal required + Directs food apportionment policy to control costs. + Assures compliance with all sanitation ServSafe and safety requirements. + Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. + Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. + Tests cooked foods by tasting and smelling them. + Devises special dishes, develops and writes recipes. + Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. + Familiarizes newly hired Cooks with practices of kitchen and oversees training. + Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. + Establishes and enforces nutrition, sanitation, safety and merchandising standards. + Resolves customer concerns. + Assigns and supervises cleaning schedules for all areas of the kitchen. + Maintain clean and safe work environment; performs job safely. + Other tasks may be assigned. + Understand Webtrition and can utilize tool. + Ensures discipline to culinary programs and standards + Strong team player with good interpersonal, oral and written communication skills + Understands labor scheduling&can create based on business needs. + Manage purchase compliance as required. + Attends all culinary meetings as required. + Understands all culinary terminology. **Essential Food Safety Practices** + Must possess a valid Food Handler's Permit + Current ServSafe Certification + Adhere to all HACCP policies and procedures + Manage daily and Monthly food safety trainings + Adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control + Orders food and other supplies from only our Compass approved sources + Meeting all regulatory regulations for Food Safety + Passing local jurisdiction and third party inspection's **Qualifications** + B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree in Culinary Arts with additional specialized training. + 3-5 years of relevant culinary experience. + Mastery of various kitchen positions and stations. + Strong understanding of food cost and quality control. + Ability to think quickly and adapt in dynamic kitchen environments. + Experience in high-volume, complex foodservice operations preferred. + Catering experience is a plus. + Institutional and batch cooking experience helpful. + Excellent interpersonal, customer service, and communication skills. + Proficient in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools. + Familiarity with Webtrition and culinary terminology. **Certifications:** + Valid Food Handler's Permit. + Current ServSafe Certification. + Must meet all state and local food safety requirements. **Apply to Eurest today!** _Eurest is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.** Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. **Associates at Eurest are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************** for paid time off benefits information.

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.

Additional Information: This hotel is owned and operated by an independent franchisee, Hollander Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. EXECUTIVE CHEF The Delta Hotels by Marriott Seattle Everett is seeking a driven, creative Executive Chef ready to make a meaningful mark on the greater Seattle culinary scene. This is a rare opportunity to lead a dynamic culinary department responsible for producing exceptional food across expansive ballrooms and event spaces, while also elevating a well-regarded restaurant program. In addition to our robust and highly visible banquet operation, the hotel features The Venture Kitchen and Bar-a restaurant with a strong foundation and clear potential for growth in menu development, execution, and identity. THE ROLE The Executive Chef oversees all culinary operations for the Delta hotels by Marriott Seattle Everett, including restaurant service, events, and banquets. This role calls for a chef who pairs creative ambition with operational discipline, and the ability to build systems, develop culture, and deliver food that earns attention both regionally and within the broader Marriott portfolio. Success in this position requires a chef who can operate confidently across all aspects of the Delta Hotels and Marriott International brand frameworks, including brand standards, operational systems, and the guest experience, while developing a food program that reflects the local market. KEY RESPONSIBILITIES Lead, mentor, and inspire a talented kitchen team to deliver consistently excellent, seasonally driven cuisine. Develop and execute rotating restaurant menus with an emphasis on local produce, seafood, and regional purveyors. Oversee all kitchen operations including hiring, scheduling, purchasing, inventory control, cost management, and training. Partner closely with the General Manager on menu strategy, execution, staffing, financial goals, and brand standards. Manage all culinary aspects of events and banquets alongside daily restaurant service. Collaborate with the Sales Department on banquet menus, pricing, staffing coordination, service execution, and event timelines. Maintain full ownership of the restaurant menu, from concept and recipe development through sourcing, plating, and consistency. WHAT WE ARE LOOKING FOR An experienced chef with a clear culinary point of view and the desire to elevate a high-profile restaurant and banquet program. The ideal candidate thrives in a fast-paced, hands-on environment, brings vision and structure to a growing team, and balances creativity with consistency and accountability. REQUIRED QUALIFICATIONS Four years of progressively responsible culinary experience. Advanced knowledge of the food and beverage industry with strong command of culinary techniques, ingredients, and execution. Proven experience leading kitchen teams in modern restaurant or hotel environments. Strong operational skills including cost control, purchasing, inventory, scheduling, and staff development. Proficiency with Windows-based systems, Microsoft Office, and familiarity with industry-standard POS, inventory, and scheduling software. Hotel and/or high-volume banquet or catering experience. Eligibility to work in the United States. Ability to successfully pass a background check. PREFERRED QUALIFICATIONS Formal culinary education from an accredited culinary school or equivalent professional training. Demonstrated success creating rotating, seasonal, or tasting-style menus. Experience leading culinary production for large-scale events (300-500 guests). Proven ability to balance refined restaurant service with high-volume banquet execution. Experience with press, media features, food festivals, or industry recognition. PHYSICAL REQUIREMENTS Medium Work: Must be able to stand and move throughout a fast-paced kitchen environment for extended periods, bend, stoop, reach, and lift up to 50 pounds as needed. This role requires safely handling hot, cold, and sharp kitchen equipment, preforming repetitive hand and wrist motions for food preparation, cooking, and plating, and computer tasks. Must be able to smell and taste to ensure food quality and consistency and the ability to hear and communicate effectively with team members in a busy environment. SCHEDULE: Variable schedule; Must be available evenings, weekends and holidays. RATE OF PAY: $71,400 to $91,800/DOE BENEFITS AND PERKS: Paid Time Off (PTO) 8 Paid Holidays Paycheck Advancement Program Hotel Travel Discounts Supplemental Insurance Employee Assistance Program Employee Meals For eligible employees: Insurance - Medical, Dental, Vision, Life and AD&D 401(k) Plan with Employer Match The salary range for this position is $71,400 to $91,800 annually. This company is an equal opportunity employer. frnch1

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

WHAT'S IN IT FOR YOU Competitive salary starting at $143,231.58- DOE with discretionary performance bonuses 2x a year! Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents. Complimentary meals and covered team member parking. Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses. Company-paid gaming licenses (Class A & Class B) Variety of additional voluntary benefits and retirement plans. WHAT YOU'LL DO Be the face of Muckleshoot Casino Resort for new hires and team members; exemplify Muckleshoot Casino Resort's values and set a great example by always demonstrating excellent guest service and professionalism. Serve as a strategic partner to the Food and Beverage Director and senior leadership, contributing to the development and execution of the property's culinary vision and long-term F&B strategy. Drive culinary innovation by researching, anticipating, and implementing emerging food trends, technologies, and guest experience enhancements. Lead the creation and launch of new concepts, pop-ups, and signature events that position the casino as a regional leader in food and beverage. Assist in full P&L responsibility for all culinary operations, including forecasting, budgeting, and financial analysis. Collaborate with finance and procurement teams to optimize vendor relationships, negotiate contracts, and maximize profitability. Conduct ROI analysis for new menu items, concepts, and capital investments. Develop and implement systems to capture and analyze guest feedback, using data to personalize offerings and continuously improve satisfaction. Design and execute VIP, loyalty, and special event culinary experiences that exceed guest expectations and drive repeat business. Champion a culture of hospitality, ensuring every guest interaction reflects the highest standards of service and culinary excellence. Lead crisis management and business continuity planning for kitchen operations, including foodborne illness response and supply chain disruptions. Maintain up-to-date knowledge of regulatory changes and proactively update policies and procedures. Lead the adoption of new kitchen technologies, such as automation, digital ordering, and AI-driven inventory management. Leverage data analytics for menu engineering, labor optimization, and guest insights. Continuously evaluate and implement tools that enhance operational efficiency and guest experience. Identify and develop future culinary leaders through succession planning, mentoring, and targeted professional development. Establish clear performance metrics and career pathways for all team members. Foster a culture of continuous learning, encouraging ongoing certification and skill advancement. In partnership with the Food and Beverage Director, foster cross-departmental collaboration with marketing, events, hotel, and gaming teams to deliver integrated guest experiences. Represent the Food and Beverage Department and the casino at industry events, conferences, and in media as a culinary ambassador. Communicate effectively with all levels of staff, management, and external partners. Set and uphold standards for excellence, integrity, and professionalism; serve as a role model for continuous improvement and positive culture. Implement systems for recognizing and rewarding outstanding performance. Regularly review and update SOPs, training materials, and performance metrics to ensure best-in-class operations. Inspire and motivate the team to achieve excellence and innovation in all aspects of culinary operations. WHAT YOU'LL BRING Ability to obtain a Class III A gaming license. HACCP, State Sanitation Certification, or Serve Safe certification required. Minimum 10 years of progressive culinary leadership experience, preferably in a high-volume, multi-outlet casino or resort environment. Proven track record of innovation, financial performance, and team development. Advanced knowledge of culinary techniques, food safety, and kitchen operations. Strong business acumen, communication skills, and strategic thinking. Valid WA State Health Card/Food Handler permit required. ACF Accreditation or affiliation preferred. HOW YOU'LL BE SUCCESSFUL Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. Knowledge of health & safety standards, and safety regulations. Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. Knowledge of loss prevention and waste reduction management. Knowledge of managing food control and labor cost, demonstration cooking, menu development, and the development of the culinary team. Knowledge of currently acceptable practices for organizational behavior and human resources management. Ability to operate all types of cooking equipment. Ability to operate and use inventory and ordering software and related KPI Dashboard Software Ability to demonstrate strong leadership skills and excellent client and guest service. Ability to create menus, do cost analysis of recipes and set menu pricing. Ability to interact with casino staff and management personnel effectively. Ability to work with and maintain confidential information and materials. Skilled in excellent verbal and written communication. Read, write, and speak English fluently. Skilled in advanced organization and teamwork.