Sous chef jobs in Tucson, AZ - 44 jobs

Estimated Salary Range: $75,000 - $80,000 / annually Villa Hermosa offers a warm, caring environment where residents feel like family, and we pride ourselves on fostering a culture of collaboration and growth. As part of our team, you'll experience a positive and diverse work culture that values everyone's contributions. We offer a supportive space where you can thrive both personally and professionally, all while making a meaningful impact in the lives of those we serve. Job Description Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life. Essential Duties: Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy Maintains a professional appearance, manner, and approach while on duty. Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations. Implements established policies and procedures and standards of performance. Helps develop in-service training and ongoing training of staff in order to provide high quality Participates in departmental and community meetings and projects as directed by Executive Director Maintains appropriate levels of confidentiality Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc. Administers, plans, and directs activities of food service department providing quality food service. Controls costs and manages Food Service department budget. Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization. Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs. Schedules kitchen food service personnel to optimize quality service and departmental profitability. Ensures proper maintenance and cleanliness of all equipment. Monitor, evaluate and maintain food purchasing and inventory Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service. Supervises activities of workers engaged in food preparation and service. Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents. Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures. Consults with Executive Director to best ensure resident satisfaction and to best endure quality. Establishes kitchen staffing schedule and monitors staffing. Responds to special needs of residents. Emphasizes safe food handling practices. Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department. Works closely with corporate F&B team to ensure SRG compliance in Food Services. Promotes and supports Genuine Hospitality Program. Qualifications Five years supervisory experience required. Food Service experience in hospitality, country club, or senior living industry preferred. Ability to write reports, business correspondence, and procedure manuals. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget. Additional Information All your information will be kept confidential according to EEO guidelines. Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

Job DescriptionDescription: This position is responsible for assisting the Chef in overseeing food preparation, supervision of kitchen staff, menu planning and inventory control. Additional responsibilities include providing guests with quality food products while maintaining costs and standards set forth by the Chef and management. My check invoices upon delivery and communicate with drivers on shortages/mistakes. Responsible for properly storing products in a time and efficient manner to maintain temperatures on perishable products. Performs other duties as assigned. PRIMARY RESPONSIBILITIES: Food Preparation consisting of retrieving items needed for daily specials and menu items from dry storage or refrigerator/freezer. Prepping of food prior to service such as salads and soups and dating and storing as necessary. Sauteing, running the broiler/deep fryer and then plating the entrees per the instructions/recipes of the Chef. Receiving food orders; organize coolers/freezers. Supervision of kitchen staff during assigned shift. Also may include scheduling for banquets/functions, evaluating and disciplining employees. May be involved in hiring/termination procedures along with the Chef. May hold employee service meetings to explain menu items or specials. Purchasing food items, inventory control, computer usage, menu suggestions/planning under the direction of the Chef. Menu costing for nightly specials and/or events. Requirements: 5+ years Culinary Experience with supervision background of restaurant staff helpful. Food Handler's Card. General computer knowledge Ability to follow detailed instructions Must have ability to execute and produce banquet events Ability to cost out menus and specials for sale on menus Knowledge of inventory and extensions of items for end of month What we offer: Medical Dental Vision Company-paid Life, AD&D, Short- and Long-term disability Company-matched 401(k) plan Vacation Holiday Sick pay Other unique perks About SaddleBrooke Two Our luxurious, 55+ adult active lifestyle community is nestled in the foothills of the Santa Catalina Mountains, surrounded by beautiful panoramic views of the vistas and desert. Voted Best Retirement Community, Arizona Daily Star Reader's Choice Winner, six years in a row; and rated one of the top 10 places to retire in Arizona by Ideal Living Magazine . Discover why our work-life is inspired by SaddleBrooke Two. SaddleBrooke Two is an E-Verify employer and may conduct a background check on team members. In addition, SaddleBrooke Two may further conduct a financial background check for some positions, prior to finalizing any job offer. SaddleBrooke Two is proud to be an Equal Opportunity Employer and does not discriminate on the basis of age, sex, sexual orientation, race, religion, national origin, disability, or any other protected category.

The Sous Chef supports and oversees kitchen operations, coordinating the activities of cooks and kitchen staff to ensure the efficient preparation and presentation of high-quality meals. Acting as second-in-command in the kitchen, this role is critical in maintaining culinary standards and seamless operations in the Chef's absence. HOW YOU'LL SHAPE THE EXPERIENCE & FUTURE Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed. Provide hands-on training and guidance to cooking personnel on advanced culinary techniques. Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions. Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals. Prep food products using standardized preparation techniques and recipes. Visibly assess food quality and cooking temperatures to ensure consistency and excellence. Other duties as assigned. KEY STRENGTHS FOR SUCCESS Strong leadership and supervisory skills with the ability to manage a diverse kitchen team. Advanced culinary knowledge with attention to detail in flavor, presentation, and technique. Ability to remain calm and effective in high-pressure environments. Strong organizational and planning skills to support both daily operations and large functions. Commitment to maintaining food safety and sanitation standards. PROFESSIONAL EXPERIENCE Minimum 2 years of kitchen supervisory experience. 3 years of kitchen operations experience, including at least: 1 year in a lead cook role 1 year in a steward position Equivalent combinations of education and experience will be considered. ACADEMIC BACKGROUND ACF Certification, Culinary Arts degree, apprenticeship, and/or AOS Degree required. WHAT YOU CAN EXPECT Generous medical, dental, and vision available first of the month following hire date, includes FSA, HSA, and Dependent Care Disability Insurance Life Insurance Employee Assistance Program Supplemental benefits 401k matching Employee discount program Vacation and Sick Time

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule; Monday through Friday, 7:00 am to 3:30 pm. More details upon interview. Requirement: Prior high-volume cooking and managing experience is required. *Internal Employee Referral Bonus Available Pay Range: $22.65 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1475882. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) 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. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1475882 [[req_classification]]

Omni Tucson National Resort & Spa Inspired by the sweeping views of the Santa Catalinas and the rich history of golf, this artful blend of natural beauty and recreation is elevated to a new level of discovery. The Omni Tucson National Resort & Spa has it all - from its picturesque setting in the foothills of Tucson's Santa Catalina Mountains to the lush fairways of its 36-hole championship and desert-style golf courses. The Omni Tucson National Resort & Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Tucson National Resort & Spa may be your perfect match. Job Description Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area. In conjunction with the Stewarding Department, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsibilities To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. To work with the Food and Beverage Director with capital expenditure items for the food and beverage department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained!!! Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitors food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime!!! To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out! Be aware of state legislation in employment and industrial relations. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Qualifications Bachelor's Degree or Equivalent Candidate must have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. Must have experience in high volume hotel business. Must be competent in culinary creativity as demonstrated by cooking test. With strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel. Candidate must have good knowledge of computers (i.e: Excel & Word). Clear, concise written and verbal communication skills. Candidate must be comfortable to speak to guests and conduct meeting. Must have a good understanding of cost control. Candidate must be a leader and a mentor. Candidate will need to have hotel business experience. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Job DescriptionBenefits: 401(k) matching Bonus based on performance Employee discounts Free food & snacks Free uniforms Maru Plus Sushi bar & Japanese Restaurant is a unique popular Japanese restaurant who serve sushi, ramen and quality authentic Japanese foods on central Tucson on Campbell avenue. We are looking for a experienced Sushi chef / Manager position. Need Sushi chef experience and Kitchen Manager experience more than 2 years. Salary start from $60K- $65K depend on experience , 2days off / week . Job included Sushi chef job, Open, Close, orders, Budgeting, management staffs, Management sushi bar & kitchen, Customer services, etc. Please apply E mail or come to the restaurant for a interview. We are excited to see you at the interview !

The Sushi Chef will effectively assist in the operation of prepared foods and work with the Sushi Team Lead to achieve sales and customer service goals established for the department. A Sushi Chef has a keen eye for Food Safety and Sanitation and will be able to help in stocking, production, and merchandising while offering unmatched customer service. Responsibilities: A Sushi Chef is a responsible, friendly person who can safely work in a fast-paced environment and provide excellent customer service. A Sushi Chef's responsibilities include: Responsible for production, ordering and receiving, merchandising, controlling inventory sanitation, and safety within the sushi department. Responsible for daily preparation work in the department, filleting fish, and preparing sushi to fill sushi case and customer orders while maintaining AJ's quality standards. Assist with menu planning and development including creativity and experimentation with new trends and menu ideas and recipes for sushi. Ensure compliance with heath department and weights and measures requirements. Maintain open communication with all members of the meat department. Maintain a high degree of cleanliness throughout preparation area. Must be able to correctly operate a cash register including proper cash handling and all forms of tender per company policy, e.g., cash, checks, credit cards ATM. All other related duties as assigned Employees may occasionally experience the following physical demands for an extended period: Standing, Sitting, Lifting + Stocking (Up to 50 lbs.), Pushing, Keyboarding, Telephone Use, Walking, Bending Perks & Benefits Competitive compensation, paid weekly Retirement Benefits Medical, dental, and vision insurance for yourself and eligible dependents Tuition Reimbursement for qualified courses Scholarship opportunities for continued education Store discount programs (10% off household groceries) Fun work environment where you have the opportunity to nourish your community. Must be 18 years of age. Must be 21 years of age for any position that serves alcohol. For Internal Transfers/Promotion/Rehire Candidates: Your current leader must recommend that you apply for this position and provide an endorsement upon request from HR. You may be asked to accept a part-time position if that is the only position available Rehires must be approved by an HRBP

Chef de Cuisine Department: Food and Beverage Job Summary: Provides leadership and direction for assigned kitchen; supervises and coordinates all back of house operations, including meal preparation for guests. Duties and Responsibilities (specific areas of responsibility include but are not limited to): Reviews schedules and station inventory at start of shift to plan the day's activities. Coordinates with inventory clerks to ensure that all needed items are in stock and that orders meet par levels. Inspects individual work stations to ensure team members are prepared ( mise en place ) for the day's activities. Inspects tools and equipment before and after use; makes sure they are clean and in proper working order. Inspects grooming and attire of team members and takes corrective action, if necessary; serves as role model with own personal appearance. Receives food orders from the dining room, leads the other cooks in preparing and plating, and coordinates orders for pick-up. Ensures orders are prepared following established recipes exactly. Oversees the consistency of food production from the point of view of portions, taste, and presentation. Assures the production of the best quality product possible in a proper, sanitary, and professional manner. Informs supervisor of any problems encountered during the shift. Maintains organization of food storage areas. Oversees the cleanliness of workstations, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards. Ensures proper storage of leftover food products; ensures all food items are properly dated and rotated and all product is held at the proper temperature. Controls waste by monitoring proper rotation, storage, and overproduction. Plans or participates in menu planning and food production and apportions meats, vegetables and desserts as well as food surpluses to control costs. Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively. Readjusts priorities readily to respond to pressing and changing guest demands or requests. Manages inventory and ordering to ensure that supplies and products are neither over nor under ordered; ensures inventory is managed and controlled. Maintains product and service quality standards by conducting ongoing evaluations. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action. Ensures implementation, enforcement, and adherence to all policies and procedures. Maintains appropriate staffing levels; schedules staff to ensure an adequate number are available to serve guests. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines. Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement. Develops a ‘team” atmosphere with team members and takes a pro-active leadership role. Prepares financial reports and uses financial plans for spotting trends, measuring productivity, and monitoring progress. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service. Assists with the development of short and long-term strategic planning. Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions. Performs other job-related duties as assigned. Knowledge, Skills, and Abilities: Knowledge of food and beverage operations as well as products, services, and equipment. Knowledge of kitchen operations such as sanitation requirements. Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people. Knowledge of supervisory principles and procedures. Knowledge of budgetary principles and practices. Knowledge of human resources principles, practices, and procedures. Knowledge of modern filing and recordkeeping practices and procedures. Knowledge of applicable laws and regulations as well as the Entertainment Enterprise Division's internal controls, policies, and procedures. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Strong organizational, planning, and time management skills. Strong communication and interpersonal skills. Skill in working courteously with the public as well as developing and maintaining strong working relationships. Skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Ability to work effectively in a team environment with minimal supervision. Ability to exercise independent judgment and be fiscally prudent. Ability to inspire the other departmental team members to provide the highest levels of guest service. Ability to perform mathematical computations pertaining to the position. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to work in a fast paced environment that is sometimes stressful. Ability to maintain the physical stamina required, including an ability to stand and walk for long periods. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation. Ability to stoop, bend, walk, reach objects above shoulder height, and use hands. Minimum Qualifications: Must successfully pass a Chef de Cuisine audition. High school or General Equivalency Diploma AND five (5) years progressively responsible experience in a full service restaurant or hotel, including two (2) years as a Sous Chef. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications. Must either possess or obtain a valid Food Handler's card and ServSafe certification within three (3) months of employment. Must be able to work any shift, weekends, holidays, and special events, as needed. Must have employment eligibility in the U.S. Must be able to obtain, maintain, and retain a valid non-gaming license. Preferred Qualifications: Associate's degree in the culinary arts or completion of a culinary certificate program. Understanding of the region as well as a willingness to learn and understand tribal customs, knowledge, and culture. Bilingual (English/Spanish).

Bottega Michelangelo in Tucson, AZ is looking for one salad person to join our 56 person strong team. We are located on 420 W. Magee. Our ideal candidate is attentive, motivated, and engaged. Responsibilities Set up workstation Prepare ingredients to be used in salad dishes plate dishes to business standards Adhere to health and safety guidelines Qualifications Experience working in a pantry or similar role Ability to work with a team towards success Familiar with kitchen utensils and equipment Knowledgeable of food preparation and cooking processes We are looking forward to receiving your application. Thank you. Qualifications We are looking forward to reading your application. Bottega Michelangelo en Tucson, AZ está buscando una persona dedicada a las ensaladas para unirse a nuestro sólido equipo de 56 personas. Estamos ubicados en 420 W. Magee. Nuestro candidato ideal es atento, motivado y comprometido. Responsabilidades Configurar estación de trabajo Preparar los ingredientes que se utilizarán en los platos. platos de platos a los estándares comerciales Cumplir con las pautas de salud y seguridad. Calificaciones Experiencia trabajando como chef o puesto similar Habilidad para trabajar en equipo hacia el éxito. Familiarizado con los utensilios y equipos de cocina. Conocedor de los procesos de preparación y cocción de alimentos. Esperamos recibir su solicitud. Gracias. Calificaciones Esperamos leer su solicitud.

Come Join Our Dynamic Team! Are you looking for a way to advance your career? Are you motivated by making a difference in the lives of the people you serve? Do you value quality relationships, excellent customer service and integrity? If so, we want to meet you! Why is La Posada the right place to expand your career? Excellent work/life balance Paid Time Off 401(k) with company match Excellent health insurance Mileage incentive program if you live over 15 miles away Beautiful campus with free on-site fitness center Discount at Los Niños del Valle pre-school Scholarship program. Up to $2,500 per year after 6 months of service plus yearly opportunity for additional scholarship awards. Position Summary Under the direction of the Executive Chef and the Executive Sous Chef, and under the guidelines set by La Posada and the State and Local Health Department, the Sous Chef will be responsible for overall food quality and production of all kitchens of La Posada. Essential Functions Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Demonstrate new cooking techniques or equipment to staff. Record production or operational data on specified forms. Works closely with Executive Chef and Executive Sous Chef to ensure catered functions are prepared and served according to proper setup and delivered promptly. Visibility in all dining rooms. Adhere to personal grooming guidelines and regulations as set forth by La Posada and the Health Department. Reasonable Accommodations Statement To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions. Competencies Writing - Communicating effectively in writing as appropriate for the needs of the audience. Time Management - Managing one's own time and the time of others. Speaking - Talking to others to convey information effectively. Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do. Service Orientation - Actively looking for ways to help people. Reading Comprehension - Understanding written sentences and paragraphs in work-related documents. Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Persuasion - Persuading others to change their minds or behavior. Negotiation - Bringing others together and trying to reconcile differences. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job. Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Instructing - Teaching others how to do something. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making. Skills and Abilities A graduate from either an accredited Hotel Restaurant Institutional Management program, Culinary training program or equivalent experience. Knowledge of Therapeutic Diets. Two plus years of experience as Sous Chef or Food Production Manager. At least one year of experience supervising people. Basic computer skills to include email, and using the internet. Serve Safe Manager trained or able to obtain the certification within 90 days of start date. If you believe you would be a good fit for this position and you live by the values of integrity, compassion, and respect for seniors and co-workers, then you may be the candidate we're looking for! Apply today to start your new adventure!

Bring Flavor to the Frontlines - Become a District Chef in K-12 Food Service! Are you a passionate chef who wants to inspire teams and create meals that truly matter? As a District Chef, you'll design menus, lead culinary training, and elevate school food across an entire region. This role blends creativity with impact, giving you the chance to mentor cooks, shape food programs, and bring bold, nutritious flavors to students every day. Position Summary The District Chef plays a critical role in the planning and execution of school meal programs. This includes creating balanced menus, developing recipes, ensuring food safety standards, and training kitchen teams. The position serves as a hands-on leader, helping maintain high culinary standards while supporting operations across multiple schools. Key Responsibilities Prepare and cook food according to standardized recipes and production records Create new recipes using commodity and purchased ingredients Conduct taste tests and chef demonstrations with students and staff Design cost-effective, appealing, and nutritionally balanced student menus Enter menus into the nutritional analysis program Place food and supply orders while monitoring cost control Train kitchen staff on food safety, HACCP, cooking techniques, and presentation Collaborate with Cafeteria Managers to ensure meal quality Follow all local health department and company safety regulations Supervise and evaluate kitchen team members Submit reports as assigned and ensure timely compliance Support other duties as assigned to improve culinary operations Qualifications High school diploma or GED required Associate's degree in Culinary Arts or related bachelor's degree strongly preferred 3+ years of experience in kitchen/back-of-house operations Prior school food service experience strongly desired Knowledge of budgeting and food cost control required Strong culinary skills with hands-on leadership experience Food safety certification (or food handler's card within 2 weeks of hire) required Must be able to pass a background check, fingerprinting, and MVR audit Clear, professional communication skills Proficiency with Microsoft Office and basic computer systems Must be respectful, inclusive, and able to work with diverse communities Basic cooking and cleaning abilities required Physical & Work Environment Requirements Must be able to stand for long periods (up to 5 hours) Regular bending, lifting (up to 50 lbs), reaching, and moving required Regularly uses hands and must be able to hear and communicate clearly Must be able to work a full-time schedule, occasionally including 6-7 day workweeks Typical workweek is 50-60 hours Moderate noise levels; computer and phone use required Travel to schools and company meetings may be required We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program

Full-time Description Key Responsibilities: Prepare a variety of fresh, nutritious baked goods, desserts, and pastries daily. Adapt recipes and portion sizes to meet dietary guidelines including low sugar, low sodium, gluten-free, and soft food textures. Collaborate with the dietitian and kitchen team to ensure compliance with individual dietary plans and restrictions. Ensure consistent quality, taste, and presentation of all baked products. Maintain a clean, sanitary, and organized pastry station in compliance with food safety standards. Train and oversee kitchen assistants or bakers as needed. Maintain accurate inventory of ingredients and supplies; assist with ordering and minimizing waste. Develop seasonal dessert menus and contribute to special events or themed meals. Requirements Requirements: Proven experience as a Pastry Chef or Baker in a healthcare, hospitality, or senior living environment. Knowledge of dietary needs for seniors, including texture modifications and restricted diets. Culinary or baking certification preferred. Strong attention to detail and a commitment to cleanliness and food safety. Compassionate and patient demeanor, with a genuine interest in enhancing the lives of senior residents. Excellent time management and organizational skills. Preferred Qualifications: ServSafe or other food safety certification. 2 years' experience in preparing pastries and baked good. Creativity in developing desserts that are both nutritious and enjoyable for seniors.

Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in 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; 2 years experience in culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant. • Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the specialty restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the specialty restaurant. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Estimates daily specialty restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Discipline Teams • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Maintaining Restaurant Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements Safety Standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. 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. • Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to 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. • Attends and participates in all pertinent meetings. 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.

Under the direct supervision of the Pastry Chef. This position entails prepping and cooking pastry items, knowledge of Pastry and baking techniques. Placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food & Beverage venues. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: * Cooks and prepares a variety of foods, quantities, styles, according to the menu and demand of the business. * Use and learns proper knife skills, cooking and baking techniques, methods and terminology. * Understands and follows standardized recipes when preparing all foods for all food venues and outlets. * Understands and follows through with all assigned tasks. * Clearly communicates with Pastry Chefs. * Maintains and communicates with Pastry Chefs the foods/products needed to ensure safe par levels and proper stock levels. * Responsible for maintaining a clean, organized and sanitized work area all while following all tribal, city, state and federal health/food safety regulations and codes. * Responsible for making sure that all areas of their assigned venue/outlet/kitchen are taken care of and all assigned duties are completed. * Ensuring that assigned areas are completely ready to open by designated time set by management. * Responsible for all food/storage areas (refrigeration, freezer, dry storage) are kept clean, organized, labeled and dated. * Responsible for all equipment, tools, floors, work stations and food prep areas are kept clean and organized; as well as free from all clutter, trash and non-approved items. * Works according to established procedures of the Casino. * Responsible for being able to communicate well with team members while maintaining a positive and professional work environment. * Contributes to a team effort and accomplishing all tasks. * Performs other duties as required. Job Requirements: Minimum Qualifications: Education and Experience High school degree or GED preferred and two years of recent experience as a baker or pastry cook; or equivalent combination of recent experience and education. Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following: Knowledge, Abilities, Skills, and Certifications: * Knowledge of kitchen equipment, utensils, tools and machinery. * Knowledge of safe practices in a kitchen working environment. * Ability to communicate, read, and write clearly in basic English. * Ability to demonstrate outstanding guest service at all times. * Ability to work in a busy, fast paced environment. * Ability to perform in a professional appearance and manner. * Ability to be organized and coordinating task amongst team members. * Ability to safely use and administer cleaning equipment and supplies. * Knowledge of basic foods and there uses. * Knowledge of all food safety regulations. * Ability to teach basic culinary methods, techniques and principles. * Ability to clearly communicate to all levels of management. Physical Demands: While performing the duties of this job, the team member will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl. The team member must regularly lift and/or move up to 50 pounds. Work Environment: Work is generally performed in the Casino's kitchen area with exposure to heat, fumes, steam, second hand smoke, and a high noise level. Evenings, graveyards, holidays and/or weekend work are required. Extended hours and irregular shifts may be required. Will work in all venues unless specified by the Executive Chef or Food and Beverage Management.

Job Title: Pastry Cook Reports To: Pastry Chef / Executive Chef The Pastry Cook is responsible for preparing high-quality pastry items, including breakfast pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special request items. This position requires creativity, attention to detail, and a commitment to maintaining the hotel's high culinary standards. Experience Requirement: Minimum 1-2 years of experience as a Pastry Cook in hotels with similar style and standards. Maintain full knowledge of proper equipment use and care; operate tools safely and appropriately. Adhere strictly to state sanitation and health regulations, as well as hotel policies. Meet with the Executive Chef daily to review assignments, anticipated business levels, and any changes or updates. Complete opening duties: Inspect cleanliness and functionality of all tools, equipment, and supplies. Check production schedules and inventory par levels. Establish priority items for the day. Notify the Executive Chef of supplies needing replenishment. Prepare all menu items according to recipes, yield guides, and departmental standards. Report any potential shortages to the Executive Chef before items are depleted. Ensure proper storage of ingredients and prepared items following Health Department and hotel standards. Minimize waste and implement controls to meet forecasted food costs. Participate in menu planning for desserts across all hotel food outlets, including restaurants, catering, and special events. Read and interpret catering B.E.O.s (Banquet Event Orders) as needed. Qualifications: Education: High school diploma or equivalent. Culinary training, vocational certificate, or apprenticeship preferred. Licenses/Certifications: Valid food handling certificate required. Experience: 1-2 years as a Pastry Cook in hotels with comparable standards. Skills & Competencies: Demonstrates strong pastry skills and operational knowledge. Able to plan and prepare for restaurants, catering, and special events. Capable of following recipes and maintaining consistency in quality. Organized, detail-oriented, and capable of problem-solving under pressure. Physical & Cognitive Requirements: Primarily responsible for food preparation; significant time spent standing, handling food and kitchen tools, and lifting or carrying items. Frequent use of cooking equipment and utensils, typically while standing. Effective communication skills required for collaboration with other cooks, wait staff, and supervisors. Reading, writing, and mathematical skills are frequently used for recipe preparation, inventory management, and portion control. Must demonstrate reasoning, problem-solving, and organizational abilities consistently. Organizational Structure: Reports to: Pastry Chef, Executive Chef Also Known As: Pastry Cook

Estimated Salary Range: $75,000 - $80,000 / annually Villa Hermosa offers a warm, caring environment where residents feel like family, and we pride ourselves on fostering a culture of collaboration and growth. As part of our team, you'll experience a positive and diverse work culture that values everyone's contributions. We offer a supportive space where you can thrive both personally and professionally, all while making a meaningful impact in the lives of those we serve. Job Description Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life. Essential Duties: Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy Maintains a professional appearance, manner, and approach while on duty. Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations. Implements established policies and procedures and standards of performance. Helps develop in-service training and ongoing training of staff in order to provide high quality Participates in departmental and community meetings and projects as directed by Executive Director Maintains appropriate levels of confidentiality Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc. Administers, plans, and directs activities of food service department providing quality food service. Controls costs and manages Food Service department budget. Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization. Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs. Schedules kitchen food service personnel to optimize quality service and departmental profitability. Ensures proper maintenance and cleanliness of all equipment. Monitor, evaluate and maintain food purchasing and inventory Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service. Supervises activities of workers engaged in food preparation and service. Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents. Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures. Consults with Executive Director to best ensure resident satisfaction and to best endure quality. Establishes kitchen staffing schedule and monitors staffing. Responds to special needs of residents. Emphasizes safe food handling practices. Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department. Works closely with corporate F&B team to ensure SRG compliance in Food Services. Promotes and supports Genuine Hospitality Program. Qualifications Five years supervisory experience required. Food Service experience in hospitality, country club, or senior living industry preferred. Ability to write reports, business correspondence, and procedure manuals. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget. Additional Information All your information will be kept confidential according to EEO guidelines. Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while 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. Supervises 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). 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 Leading Kitchen Operations for Property • Leads kitchen management team. • 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.