Sous chef jobs in South Carolina - 325 jobs

Job Title: Creative and Passionate Professional Chef Company: Dray Bar & Grill Job Type: Full-time Are you a culinary wizard with a flair for creativity and a passion for the art of cooking? Do you have a keen sense of flavor, presentation, and a desire to leave a lasting impression on diners? If so, we're looking for a talented and enthusiastic Professional Chef to join our team at [Your Restaurant Name]! Job Description: As a Professional Chef at Dray Bar & Grill], you will be at the heart of our culinary team, leading the charge in crafting extraordinary dishes and unforgettable dining experiences. Your responsibilities will include, but are not limited to: Developing and executing innovative and seasonally-inspired menus. Supervising and mentoring kitchen staff, ensuring the highest standards of food quality and presentation. Collaborating with our team to create and refine recipes that excite and delight our guests. Maintaining a clean, organized, and efficient kitchen. Ensuring food safety and sanitation standards are upheld at all times. Requirements: We're seeking a passionate and creative chef who meets the following criteria: Proven experience as a Professional Chef or a similar role, ideally in a fine dining or upscale restaurant. A deep understanding of culinary techniques, trends, and ingredients. An imaginative and artistic approach to food presentation. Exceptional leadership skills and the ability to inspire and guide a team. A strong commitment to maintaining the highest food safety and quality standards. An innate passion for creating delectable dishes that leave a lasting impact on our diners. Benefits: Competitive salary. A dynamic, collaborative, and friendly work environment. The chance to showcase your culinary talents and leave your mark on our menu. Professional development and growth opportunities within our restaurant. Meal Discounts. Available Vision, Dental and Primary Care health coverage If you are an innovative, passionate, and skilled chef ready to take your culinary journey to the next level and be part of a team that values creativity and excellence, we'd love to hear from you! To apply, please apply online, include a resume. Dray Bar & Grill is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive and welcoming workplace for all employees.

EXECUTIVE CHEF for Scylla AG! Founded in Switzerland in 1973, Scylla has been setting the standard in premium river cruising for more than 50 years. Their motto is “Quality, our passion”. Today, the company operates more than 40 modern river ships, sailing along the Rhine, Danube, Seine, Rhône, Saône, and many other beautiful rivers across Europe. As Executive Chef, you are the culinary leader onboard, responsible for managing all kitchen operations, maintaining exceptional food quality, and inspiring a high performing team. Your role is central to ensuring every guest enjoys outstanding dining experiences while fostering crew development, operational efficiency, and a safe, hygienic kitchen environment. You balance creativity, leadership, and hands-on culinary expertise to set the standard for Scylla's onboard gastronomy. Conditions: Free food and accommodation on board Seasonal work with contracts from March to November renewable each season River ships are located in Europe - closer to home No Safety certificates or Seaman's book required Possibility to take paid days off and vacation during the season Excellent working conditions, pension plan and health insurance Free internet (10 GB per month) Shore leave almost every day There are always more openings for German speakers Some vessels offer free German language courses on board Duties and responsibilities: Responsible and production hands-on for the professional preparation and presentation of daily meals on board according to the menu cycle and Scylla standards. Responsible for guest satisfaction and the corresponding ratings. Collaborating with the Hotel Manager and all heads of departments. Responsible for flawless cleanliness, order and compliance with the company hygienic concept according to HAACP in the kitchen area, in all storage and cold storage rooms, in the waste room as well as regular general cleaning. Responsible for dealing carefully with equipment, machines and cleaning agents. Final responsibility for the daily collection of meal samples and their documentation. Final responsibility for healthy and varied meals for the crew. Final responsibility for the separation of waste in the Galley area and contact person for nautical staff in disposal active assistance in the kitchen and in the inventory management. Co-creation of F&B activities and events on board. Preparation of inventories and orders for the kitchen, acceptance and control of goods delivered for the kitchen as well as correct storage, incl. reporting obligation to the corporate staff. Schedule and coordinate the work of chefs to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Establish controls to minimize and supply waste. Provide training and professional development opportunities for all kitchen staff. Responsible for team building and team spirit in the kitchen (role model function). Fair and equal treatment towards all crew. Managing, training and mentoring the kitchen crew according to Scylla standards. Daily team briefing as well as working in of new crew. etc. Requirements: Minimum of 6 years of culinary experience in this role with an outstanding and proven management skills and extensive hands-on experience. Advanced culinary skills including food preparation, flavour pairings and other cooking best practices. Exceptional leadership skills, “self-starter” with strong organization and communication skills. Preferably graduated within hotel industry and/or previous river cruise ship experience. Strong cuisine knowledge of trends in the industry. Able to train crew members in each area of hotel operation, able to build up the trainings. Flexibility, stress resistant, calm under the pressure, resilient and team player with positive approach. Professional attitude and appearance, reliable and hard-working with great team spirit. Open minded and flexible with high social, interpersonal and cultural competencies. Excellent English skills (written & verbal), other languages as German is an advantage. Ability to work independently, within both the preparation and service time, guest oriented, able to run proficiently the assigned station. Good computer skills (Excel, Word, PPT). Being representative of Scylla´s values. Age: min. 18 years old Non-EU nationals will need D type German visa before joining Why Join Us At Scylla, you'll support a dynamic, international team while helping create unforgettable dining experiences for our guests. You'll work in a collaborative, supportive environment where your skills are valued, your growth is encouraged, and your contributions make a real impact. Enjoy traveling across Europe, developing your hospitality career, and forming lasting friendships-all while delivering first-class service onboard our luxury river cruise ships. NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇷🇺 🇧🇾 🇺🇦 🇲🇩 🇰🇿 🇰🇬 🇺🇿 🇦🇲 🇦🇿 🇹🇯 🇹🇲 🇬🇪 EU nationals can apply and join during whole season without visas Ukrainian citizens with residence permits in EU may also apply Non-EU citizens German speakers may also apply to all positions Culinary positions are open for EU and NON-EU (English or German speakers) Last updated: October 30, 2025 You can submit your Resume here pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit general application here and we will advise you: ***************************************************************************************

Job DescriptionExecutive Chef - $80,000-$85,000 | Scratch Kitchen | No Late Nights | Fort Mill, SC Are you a passionate culinary leader ready to take your career to the next level? We're a fast-growing hospitality company searching for an experienced Executive Chef to lead our scratch kitchen in Fort Mill, SC. This is a rare opportunity to join a thriving team that values creativity, quality, and work-life balance - with no late nights! What We Offer: Competitive base salary of $80,000-$85,000 Dynamic, scratch-made menu using fresh, local ingredients Supportive leadership and a growing company with real advancement potential No late-night shifts - enjoy a balanced lifestyle A professional and collaborative kitchen culture Your Role:As Executive Chef, you'll oversee all kitchen operations, lead and mentor your team, manage inventory and food cost, and work closely with leadership to continually elevate our culinary offerings. You'll bring innovation, consistency, and excellence to every plate we serve in Fort Mill, SC.What We're Looking For: Minimum 3 years of experience as an Executive Chef or Chef de Cuisine Strong background in scratch cooking and high-volume kitchens Proven leadership and team development skills Passion for fresh, seasonal ingredients and creating exceptional guest experiences Must be based in or willing to relocate to Fort Mill, SC Why Join Us in Fort Mill, SC?Fort Mill is one of South Carolina's fastest-growing communities, offering a blend of small-town charm and big-city convenience. You'll love being part of a vibrant, food-forward scene where your talents can shine and your career can thrive. Ready to take the lead in the kitchen and grow with us? Apply today and bring your culinary vision to life in Fort Mill, SC.

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.

Job DescriptionDescription: Direct and manage all kitchen operations across the hotel's F&B outlets, including restaurants, bars, banquets, and in-room dining. Develop and implement creative, seasonal menus that reflect the brand and guest expectations. Lead, train, and mentor the culinary team, including Sous Chefs, line cooks, and prep staff. Ensure consistent execution of dishes with attention to quality, presentation, and portion control. Oversee food purchasing, inventory control, and vendor relationships to maintain quality and cost-efficiency. Maintain kitchen cleanliness and compliance with health and safety regulations (local, state, federal). Collaborate with Food & Beverage Director, Event Managers, and other hotel departments for seamless service delivery. Manage labor schedules and kitchen budgets, monitor food and labor cost percentages, and maintain profitability. Stay current on culinary trends, guest preferences, and competitor offerings. Represent the culinary team in leadership meetings and guest-facing events when necessary Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels. Supervise all cooking operations, including methods, portioning, and garnishing. Requisition food and equipment by giving specifications, quantities, and quality descriptions. Ensure attractive presentation of all food dishes. Plan and control departmental budget, plan long-term and short-term business objectives. Achieve budgeted revenues and expenses and maximize profitability. Contribute to guest satisfaction perception of the culinary department and other hotel departments. Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. Increase the level of guest satisfaction by delivering an exceptional product through employee development. Ability to accurately use various office and accounting software. Train and develop Sous Chefs to manage department budgets, schedules, and supervise line cooks, prep. cooks, and stewards. Interview, hire, and train employees, conduct performance reviews, counseling, discipline, and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed. Flexible to work a varied schedule due to business levels and industry demand. Follow all safety procedures to ensure a safe working environment. Maintain uniform and grooming standards as outlined in the employee handbook and departmental training. Direct all food production. Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitor topics to ensure a safety-related issue is discussed at each meeting. Develop and implement quarterly menu development for all meal periods and create customer menus for special events. Assist with weekly invoice review. Attend required meetings. Requirements: 5+ years of experience in an executive chef or senior culinary leadership role, preferably in a hotel, resort, or high-volume kitchen. Formal culinary training or equivalent professional experience. Strong leadership, communication, and organizational skills. High-pressure, fast-paced kitchen environment Flexible schedule required, including nights, weekends, and holidays In-depth knowledge of global cuisines, food safety standards, and kitchen operations. Proven ability to manage budgets, inventory, and labor effectively. ServSafe certification or equivalent food safety credential required.

Responsible for all kitchen functions as directed by the Executive Chef, including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high-volume restaurant setting. Full-Time, Exempt Position Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group. Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Supervise or coordinate the activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Estimate amounts and costs of required supplies, such as food and ingredients. Instruct the FOH and BOH in the preparation, cooking, garnishing, or presentation of food. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Demonstrate new cooking techniques or equipment to staff. Minimum Qualifications 2-4 years of back-of-house management preferred At least 6 months of experience in a similar capacity Ability to perform basic math calculations Proficient in using Microsoft Office Able to work a flexible schedule to include days, evenings, weekends, and holidays; up to 55 hours a week ServSafe Certification or plan to receive one within 3 months Able to communicate effectively with managers, kitchen and dining room personnel, and guests Able to work in hot, humid environments for up to 5 hours Able to reach, bend, stoop and frequently lift up to 60 pounds Able to work in a standing position for long periods of time (up to 9 hours) Must be eligible to work in the United States ABOUT THE ORGANIZATION At SERG, we are dedicated to providing our guests with quality cuisine, exceptional service, and genuine hospitality at each of our locations. We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Benefits Health Insurance - including plans that are 100% covered for employees and dependents Supplemental Insurance - Dental, vision, life, short-term disability, accident, identity protection, critical illness and pet insurance Discounts in all of the SERG sister restaurants 401(k) - 100% match up to 3% Bonus opportunities Team Member Rewards Program Vacation and Sick Paid Time Off Salary : $60,000 to $65,000

Role Overview The Good Eating CompanyAt The Good Eating Company, we believe food should be an experience-something to be discovered, enjoyed, and shared. We bring exceptional culinary experiences to the workplace, making corporate dining simply delicious. We are seeking a passionate and visionary Area Executive Chef to lead our culinary operations in South Carolina, North Carolina and Georgia. This is a high-impact, hands-on leadership role focused on delivering elevated hospitality and innovative, chef-driven cuisine. As our top culinary leader in the region, you will:Shape and execute the culinary vision, driving innovation and excellence across multiple locations. Lead and inspire culinary teams, fostering a culture of creativity, collaboration, and continuous improvement. Design and implement seasonal, scratch-made menus that highlight fresh, local, and sustainable ingredients. Oversee all aspects of kitchen operations, including menu development, procurement, inventory management, and food safety. Partner with clients and internal stakeholders to ensure an exceptional dining experience that aligns with our brand and values. We are obsessed with quality, sustainability, and creating memorable food experiences. The ideal candidate is a strategic thinker and hands-on leader with a deep commitment to culinary excellence, team development, and innovation. What You'll DoConsistently ensure all dishes are visually appealing and meet the highest standards of taste and presentation. Demonstrate exceptional hands-on culinary expertise across all areas of professional cookery, including entrées, salads, sauces, and more. Exhibit a deep understanding of diverse culinary techniques and the ability to execute a wide range of global cuisines. Stay attuned to current culinary trends and incorporate innovative ideas into menu development. Apply proper culinary terminology and techniques to maintain consistency and quality in food preparation. Proactively research and experiment with new recipes, ingredients, and culinary concepts to enhance menu offerings and elevate the dining experience. Serve as a passionate mentor and leader, fostering the growth and development of culinary team members. Embrace and implement emerging culinary technologies to drive efficiency and creativity in the kitchen. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringA positive powerhouse with a "yes, and…" mindset-someone who's always ready to roll up their sleeves, go the extra mile, and deliver 110% for our clients, guests, and teammates. A true culinary craftsperson who takes immense pride in every plate, ensuring each dish is as stunning to look at as it is to taste. A team player with a spark-you bring a respectful sense of humor and know how to keep the kitchen energized, collaborative, and fun. A clear and confident communicator who can seamlessly lead and coordinate across multiple locations with ease and professionalism. A strategic thinker with a sharp eye on the bottom line, always looking for smart ways to manage costs without compromising quality. A valid driver's license Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years

Job Description Responsible for all kitchen functions, including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion control, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high-volume restaurant setting. Benefits Annual Base Salary + Bonus Opportunities Paid Time Off (PTO) Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Tuition Reimbursement Career Growth Opportunities Retirement Plan Employee Rewards Program Responsibilities Primary oPromote, work, and act in a manner consistent with the mission of the SERG Restaurant Group. oMonitor sanitation practices to ensure that employees follow standards and regulations. oResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. oCheck the quality of raw or cooked food products to ensure that standards are met. oCheck and maintain proper food holding and refrigeration temperature control points. oControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. oSupervise or coordinate activities of cooks or workers engaged in food preparation. oEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. oInspect supplies, equipment, or work areas to ensure conformance to established standards. oEnsure that deliveries are performed in accordance with the restaurants receiving policies and procedures. oDetermine production schedules and staff requirements necessary to ensure timely delivery of services. oCheck the quantity and quality of received products. oOversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials. oPrepare and cook foods of all types, either on a regular basis or for special guests or functions. oOversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. oCollaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests. oEnsure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. oPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner. oAttend all scheduled employee meetings and offers suggestions for improvement. oMake employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. oPlan, direct, or supervise the food preparation or cooking activities of the restaurant. oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant. oFill-in for fellow employees where needed to ensure guest service standards and efficient operations. oEstimate amounts and costs of required supplies, such as food and ingredients. oInstruct the FOH and BOH in the preparation, cooking, garnishing, or presentation of food. oWork with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. oSchedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. oDemonstrate new cooking techniques or equipment to staff. Requirements o6+ years of back of house management preferred oAt least 2 years of experience in a similar capacity oAbility to perform basic math calculations oProficient in using Microsoft Office oAble to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week oServSafe Certification or plan to receive one within 3 months oAble to communicate effectively with managers, kitchen and dining room personnel, and guests oAble to reach, bend, stoop, carry and frequently lift up to 50 pounds oAble to work in a hot and humid environment for long periods of time (standing over grills and heat lamps) oAble to work in a standing position for long periods of time (up to 9 hours) oMust be eligible to work in the United States

Three Notch'd Brewing Company is coming to South Carolina with a mission to Leave Our Mark in the Palmetto state. We are hiring for a culinary leader with a passion for serving quality food that elevates their dining experience. This individual must have experience in high-volume restaurant operations and a proven record of leading a large front-line team. Job Title: Executive Chef Direct Report: General Manager, VP of Retail Operations, President & COO Indirectly Report: Director of Culinary Operations Job Summary: Supervises, delegates and works hands-on in kitchen functions with kitchen and receiving personnel to ensure quality of food, timeliness of food service, proper food and kitchen labor cost and a safe and sanitary kitchen facility; interviews, hires, trains and develops kitchen management and line personnel. Essential Tasks and Responsibilities: • Directs kitchen staff in food handling practices, food preparation, and delivery; directs purchasing and receiving clerks in correct purchasing and receiving practices • Program Toast POS computer for menus, seasonal food items, and limited time offerings. • Using XtraChef inventories prepared foods and determines portion sizes and cooking “specs” for all menu items; directs and assists kitchen personnel in monthly inventories: counting, weighing, recording and extending food items in storage • Monitors, print out computer reports daily to review and control kitchen labor costs • Delegates food preparation assignments to kitchen staff • Checks quality of all prepared goods by taste, temperature, portioning and appearance • Prepares daily food specials: write prices, and proofreads daily menus • Expedites food order “dupes” from kitchen station to dining rooms • Conduct menu class for each meal period • Demonstrates and teaches food preparation techniques to sous chefs and cooks • Completes performance management process for sous chefs, cooks, prep cooks, and dishwashers • Interviews, hires, schedules and trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils, and machinery • Write an agenda for and leads monthly chef and kitchen staff meetings; writes and delivers reports at weekly manager meetings and monthly corporate meetings • Plans and prepares menu and schedules personnel for catered events and outdoor festivals • Walks and inspects the equipment, machinery and facility in compliance with safety, health and sanitation regulations, directs and assists personnel to correct any safety or health hazards • Consistently apply and comply with all company policies and procedures regarding safety, security, emergencies and energy • All menu items meet the criteria of food concepts for and are priced to provide exceptional value to the customer • Food orders delivered in a timely fashion (maximum 15 minutes for lunch, 30 minutes for dinner) and quality of food and presentation meets company standards • Food cost percentage goals is met monthly; labor cost goal is met weekly • Through the application of management “Methods,” kitchen personnel are methodically developed in professional culinary and managerial skills, and all departments are integrated so that the customer receives extraordinary service and value • Kitchen facility is an efficient, safe and sanitary work environment • Other duties as needed Additional Job Functions: • Assist in other areas as needed • Completion of any task requested by a member of 3NB management or the Executive team. Supervisory Responsibilities: Responsible for directing all kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Partners with Human Resources to manage employee relations issues. Required Qualifications: • Must be able to effectively communicate and understand directions • Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures • Must be ServSafe certified • Must have the ability to manage and support the kitchen staff • Minimum 3 years experience working as an Executive Chef and 3-5 years of management experience • Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry • Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role • Solid supervisory, organizational and time management skills are required • Profit & Loss accountability- managed service experience is desirable • Experience with and knowledge of all Microsoft applications required • Must be willing to follow all Safety Standards • Requires experience as a working chef in a high-volume restaurant • Strong communication skills and to work cooperatively with employees of other departments providing high levels of customer satisfaction; and to effectively communicate to employees through written and verbal instructions • Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production • Available to work a variable schedule to include early mornings, late nights, weekends and holidays • Work productively and cooperatively in a high volume, fast paced, highly pressured environment, and able to lead and respond efficiently to unanticipated problems and crises • To manage flexibly: disciplined and firm about standards of performance, yet fair and personable in developing employees • Think and act creatively to provide customers with exceptional service and value Desired Qualifications: • Culinary or Bachelor's degree Work Environment: • Back of the house • Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions. Equipment Used: • Oven • Deep Fryer • Mixer • Grill • Steamer • Calculator • Cutlery • Dishwasher • Chef Knives • Other Cooking Equipment • Computer • Photocopier • Other equipment as applicable Travel Requirements: Little or No Travel ( Lifting Requirements: HEAVY: Frequent lifting and / or carrying objects weighing up to 130 pounds. Objects weighing more than 50 pounds require assistance through use of the buddy system. Physical Requirements: Bending: Constant Keying / Fingering: Constant Hearing: Constant Reaching: Constant Seeing: Constant Speaking: Constant Standing: Constant Walking: Constant Lifting: Frequent Three Notch'd Brewing Company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Schulte Companies is seeking an energetic, experienced, and hands on Sous Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

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 Greenville, SC As a Restaurant Executive 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!

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for an Executive Chef to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Job DescriptionDescription: and Peninsula Grill When Planters Inn was built in 1844, it secured the best location of all Charleston hotels. Today, the iconic hotel famously presides over the corner of Market & Meeting Street - the very heart of Historic Charleston, South Carolina. Planters Inn is South Carolina's only Relais & Châteaux Hotel. Our historic hotel in Charleston is an oasis of beauty and gentility for guests who appreciate luxury, personal space, and added privacy. In Charleston, S.C., the crown jewel of the dining scene is Peninsula Grill, the beguiling Four-Diamond and Four-Star restaurant hidden amidst a lush moonlit garden in the very heart of the Historic District. Loved by locals and guests from around the world, Peninsula Grill offers a genuinely resplendent dining experience that pulls out all the stops-a spectacular setting, fresh and delicious cuisine, fantastic service that seamlessly anticipates a guest's wants and needs, an award-winning wine list, a famous signature dessert, and one more ingredient… a bit of enchantment. JOB OVERVIEW As the Executive Sous Chef, you will play a vital role in assisting the Executive Chef in the management and operation of the kitchen, ensuring the highest standards of food quality, consistency, and presentation. This is a leadership position that requires both culinary expertise and strong management skills to maintain the smooth running of the kitchen in a fast-paced, high-pressure environment. ESSENTIAL JOB FUNCTIONS Oversee daily kitchen operations, ensuring efficient and smooth service during peak hours Assist in the development and execution of the menu, ensuring that dishes meet the highest culinary standards Supervise, train, and mentor kitchen staff, promoting a collaborative and positive work environment Ensure compliance with health, safety, and sanitation regulations in the kitchen at all times Assist in the preparation, cooking, and presentation of high-quality dishes according to the restaurant's fine dining standards Maintain consistency and quality in every dish, ensuring it meets guest expectations. Monitor portion control and minimize food waste Assist in managing kitchen inventory, including ordering and receiving supplies, ingredients, and equipment Collaborate with the Executive Chef to ensure proper stock levels and budgeting of kitchen supplies Lead, motivate, and guide the kitchen team, ensuring proper training on techniques, food preparation, and kitchen safety protocols Conduct regular performance evaluations and provide constructive feedback to kitchen staff Support in fostering a team-oriented environment that focuses on excellent service and guest satisfaction Maintain the highest standards of food quality, ensuring consistency in taste, texture, and presentation Monitor the preparation and cooking of all dishes, ensuring they meet the restaurant's specifications Conduct quality checks during service to guarantee food is served at its best Work closely with the Executive Chef and front-of-house team to ensure seamless service Communicate effectively with all kitchen staff, ensuring that all orders are prepared according to guest specifications and dietary restrictions About Us Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality ™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos-just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors. Our Values We Engage and We Listen We Care and We Own We Provide and We Ensure We Appreciate and We have Fun Requirements: ESSENTIAL QUALIFICATIONS Proven experience (5+ years) as a Sous Chef or in a similar leadership position in a high-end, fine dining environment Strong knowledge of culinary techniques, kitchen operations, and food safety standards Exceptional leadership skills with the ability to manage a diverse team in a fast-paced kitchen A deep passion for creating innovative, fine dining dishes and maintaining quality standards Excellent communication and organizational skills Strong attention to detail and the ability to multitask under pressure Culinary degree or equivalent experience preferred PHYSICAL DEMANDS & WORK ENVIRONMENT The physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

The Executive Chef builds relationships with our team and our guests to create a memorable dining experience for our guest. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to our team, Guests, Vendors and our community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through the Rick Erwin Dining Group Core Values REDG Core Values Ethics of Management Respect for each employee Mutual respect among employees Procedural fairness Transparency and honesty in professional relationships; Trust is always present Commitment to Excellence Knowing what excellence looks like for every task Making excellence a habit in the workplace Same attitude every day displayed by workforce Creating guest oriented service experience - creating memorable experiences Creating employee oriented development - service knowledge Commitment to Service Standards Staffing expectations established and followed Scheduling expectations established and followed Manager expectations are clear and fair Steps of Service are identified, trained, and followed Large Party Format is a non-negotiable because it works Commitment to Problem Solving Eliminate attitude of indifference (67% of customers leave because of an attitude of indifference) Empower employees to immediately solve guest problems (Customers judge the quality of a business by the responsiveness of the first person with whom they are in contact) Debrief the cause of the problem later without blame or criticism Teach / retrain when necessary Commitment to the Development of Staff Orientation is the most important day - it sets company expectations Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growth Create an atmosphere in which people enjoy working Create a work environment of teamwork so the needs of the guest are exceeded Performance Appraisal System - commitment to providing performance feedback to employees Human Capital Review - commitment to developing bench strength; identification of future talent Commitment to Innovation and Creativity Dedication to highest quality center-of-plate Proper seasonality of menus Leadership is educated on new menu trends and guest expectations

Full-time Description Job Title: Divisional Executive Chef Presbyterian Communities of South Carolina (PCSC) is a well-respected not-for-profit senior living organization that has enriched the lives of seniors since 1958. We operate six Life Plan Communities across the state, with our Management Services Office providing essential support to all community operations, including sales, marketing, and programming. We have an exciting career opportunity for a highly motivated and experienced Divisional Executive Chef to join our team. Reporting to the Divisional Director of Culinary Services, this senior leadership role is central to the development, management, and day-to-day operations of PCSC Culinary Services, with guidance from the Divisional Director of Culinary Services. Divisional Executive Chef will also be managing and training the Executive Chefs at our communities. As an in-house, statewide senior living dining service program, we embrace culinary integrity and innovation. The ideal candidate will be dedicated to providing nourishing and memorable meals using high-quality, seasonal, and resourced ingredients and products across all our communities. Responsibilities include but not limited to: Responsible for service and operational excellence in quality, presentation, and overall dining experience, meeting and exceeding the expectation of PCSC residents and Executive Directors. Develops menus to meet resident preferences, seasonal variances, and cost objectives to ensure memorable meals consistently. Mentors and trains each location's culinary team to assure consistency of quality services across the statewide program. Ensures proper portions are being served while monitoring waste. Recognizes and anticipates marketplace trends in the senior living industry to maintain a competitive dining experience. Assists when needed in the orientation of new staff to community and company policies. Identifies program development needs of individual locations and assists staff in implementation. Develops division goals and objectives as part of the PCSC operational emphasis. Collaborates with PCSC management staff in developing annual division budget. Monitors staff adherence to policies and program expectations and redirects as necessary. Requirements: Minimum Education, Experience and Skills: Education: Associates Degree Experience: Three years of culinary management. Certified as an Executive Chef. ServSafe Certified. Skill: Proficiency in Microsoft software programs. Strong planning, organizing, leadership and team management skills. This position will require regular travel throughout the state of South Carolina. We rely on Service, Excellence, Relationship, teamwork, and Stewardship and use these values as a foundation for ensuring our ministry and mission are lived every day. EOE

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for a Dietary Manager to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for a Dietary Manager to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Direct and manage all kitchen operations across the hotel's F&B outlets, including restaurants, bars, banquets, and in-room dining. Develop and implement creative, seasonal menus that reflect the brand and guest expectations. Lead, train, and mentor the culinary team, including Sous Chefs, line cooks, and prep staff. Ensure consistent execution of dishes with attention to quality, presentation, and portion control. Oversee food purchasing, inventory control, and vendor relationships to maintain quality and cost-efficiency. Maintain kitchen cleanliness and compliance with health and safety regulations (local, state, federal). Collaborate with Food & Beverage Director, Event Managers, and other hotel departments for seamless service delivery. Manage labor schedules and kitchen budgets, monitor food and labor cost percentages, and maintain profitability. Stay current on culinary trends, guest preferences, and competitor offerings. Represent the culinary team in leadership meetings and guest-facing events when necessary Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels. Supervise all cooking operations, including methods, portioning, and garnishing. Requisition food and equipment by giving specifications, quantities, and quality descriptions. Ensure attractive presentation of all food dishes. Plan and control departmental budget, plan long-term and short-term business objectives. Achieve budgeted revenues and expenses and maximize profitability. Contribute to guest satisfaction perception of the culinary department and other hotel departments. Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. Increase the level of guest satisfaction by delivering an exceptional product through employee development. Ability to accurately use various office and accounting software. Train and develop Sous Chefs to manage department budgets, schedules, and supervise line cooks, prep. cooks, and stewards. Interview, hire, and train employees, conduct performance reviews, counseling, discipline, and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed. Flexible to work a varied schedule due to business levels and industry demand. Follow all safety procedures to ensure a safe working environment. Maintain uniform and grooming standards as outlined in the employee handbook and departmental training. Direct all food production. Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitor topics to ensure a safety-related issue is discussed at each meeting. Develop and implement quarterly menu development for all meal periods and create customer menus for special events. Assist with weekly invoice review. Attend required meetings. Requirements 5+ years of experience in an executive chef or senior culinary leadership role, preferably in a hotel, resort, or high-volume kitchen. Formal culinary training or equivalent professional experience. Strong leadership, communication, and organizational skills. High-pressure, fast-paced kitchen environment Flexible schedule required, including nights, weekends, and holidays In-depth knowledge of global cuisines, food safety standards, and kitchen operations. Proven ability to manage budgets, inventory, and labor effectively. ServSafe certification or equivalent food safety credential required.

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.