Sous chef jobs in Waterloo, IA - 609 jobs

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Long Description COMPENSATION: The Hourly rate for this position is $19.00 to $28.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Schedules and assigns daily work activities to staff and supervises the completion of tasks. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. Cooks and prepares food following production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely uses all food utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods Arranges, garnishes, and portions food following established guidelines Properly stores food by following food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. Follows Aramark safety policies and procedures including food safety and sanitation Ensures security of company assets Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Previous supervisor experience in a related role preferred Experience as a cook or related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Food safety certification required Demonstrates basic math and counting skills Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Duluth MN Nearest Secondary Market: Superior WI

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Requirements · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Morrison Living **Salary: $55,000 - $60,000** *****THIS POSITION IS ON SITE IN SIOUX FALLS, SD. RELOCATION ASSISTANCE IS AVAILABLE FOR THIS ROLE***** Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. **_This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************._** **Job Summary** **Summary:** As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. **Essential Duties and Responsibilities:** + Assists in coordinating and participating in the preparation and cooking of various food items. + Assists with planning and creating menus. + Rolls out new culinary programs in conjunction with the marketing and culinary team. + Assists with managing cost controls and controlling expenditure. + Performs other duties as assigned. **Qualifications:** + 5 years of related culinary experience including 1 year at the management level. + Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. + Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. + Ability to set up and distribute production sheets. + Supervisory, leadership, training, management, and coaching skills. + ServSafe or Department of Health Certification is preferred. + Computer skills and knowledge of MS Office products including Excel. + Associate's degree in Culinary Arts is preferred. **Apply to Morrison Living today!** _Morrison Living is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Associates at Morrison Living are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet 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 (************************************************************************************************** or copy/paste the link below for paid time off benefits information. ************************************************************************************************* **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **Morrison Living maintains a drug-free workplace.** **Req ID:** 1497998 Morrison Living DANIELLE BETZELBERGER [[req_classification]]

Apply today to join our management team! As our Executive Sous Chef, you are a protector of the realm. You are passionate about the craft with a deep respect for the ingredients and master of technique. The Punch Bowl Social menu features crave-worthy, made-from-scratch American diner-inspired dishes. We have a deep appreciation for each ingredient and stay grounded in the familiar - while simultaneously pushing ourselves to stay ahead of the curves and trend, but in our own unique way. What's in it for you: Benefit Package Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range $60,000-$70,000 per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Assist Chef in counting and entering of inventory by guidelines to produce a proper food cost Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment, and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points Requirements What we're looking for: 2+ years experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, HotSchedules and Toast Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds Follow us @punchbowlsocial or check us out at punchbowlsocial.com This posting is expected to close by 2/15/2026 We focus on an inclusive culture and celebrate everyone for who they are. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description $60,000-$70,000 per year

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

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 West Des Moines, IA 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 $65K - $75K 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!

Cook Location: East Bethel, MN Nexus Family Healing What Makes This Location Special- Great opportunity to start out at a quaint small kitchen with great staff. Be able to work alone. This is a Full time position of (30 hours per week). This is No LATE nights. It is mandatory to work every other weekend and to rotate holidays. The weekend hours are 7a-630p and week day hours are 6a-130p or 1230p-630p) NO BUSLINE. Daily Pay Available! We are seeking a cook to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to work on their feet for extended periods of time. Experience in cooking and kitchen tasks is required for this position. Why Join New Horizon Foods? When you join our team, youre not just cookingyoure caring. Youll be part of a supportive, mission-driven company that values teamwork, integrity, and a passion for service. We take pride in serving communities across the country, and were looking for cooks who care as much as we do. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Health benefits for Full Time employees PTO for Full Time employees Responsibilities: Meal preparation Food preparation and proper storage Assist maintaining all health code regulations in kitchen Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Requirements: Positive attitude and excellent customer service skills Ability to work on feet for extended periods of time Ability to follow recipes Understanding of basic cooking techniques Reliable means of transportation to and from work Will need references upon request Special diet knowledge CFPM certification not required but helpful Follow recipes & menus provided Equal Opportunity Employer, including disabled and veterans. PIea0151ca9215-31181-39539999

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.

Shift Differential: For hours worked 4pm - 12 am ($.50/hour) or 12am - 8am ($1.00/hour) Full-time opportunities available! Full-time positions offer generous benefit package including Health Plan (Medical, Dental, and Vision), PTO, Holiday Pay, 401(k) Retirement Savings Plan, Weekly Pay, and much more! Non-Safety Sensitive _____________________________________________________________________________ Job Summary Supervise and oversee daily kitchen operations of food venue in a manner that maximizes revenue and minimizes costs. Essential Job Duties Ensure all food items are prepared in accordance to recipes and specifications to provide a consistent, high quality product. Create and maintain these recipes and specs as directed. Comply with related policies and procedures. Hold team member to the highest level of guest service to ensure guest satisfaction at all times. Maintain a clean and safe working environment. Be familiar with operation, cleaning, and maintenance of all kitchen production equipment and show responsibility for proper operation and maintenance. Maintain food safety standards as outlined by the FDA and ServSafe. Maintain a schedule for cleaning of all equipment, storage areas, floors, and line. Conduct daily inspections. Note any old produce/damaged goods that are received and report as soon as possible to management to receive credit due. Accurately document product transfers and waste. Purchase, receive and control inventories as directed by the Executive Sous Chef/Executive Chef. Maintain awareness of special functions, bus counts, hotel occupancies . . . any incident/event that will impact business. Document and report to Executive Chef incidents-of-interest involving F&B employees and customers related to safety, service, products and performance. Provide written shift summaries as directed. Perform human resource management tasks as directed by the Executive Sous Chef/Executive Chef. Responsibilities include: properly training new hires and identifying training/retraining needs; assigning and directing work efficiently and effectively; motivating desirable work performance; rewarding and disciplining as directed; addressing complaints and resolving problems. Present ideas to: reduce costs; improve sales/customer satisfaction and employee performance. Assist with employee breakroom operations as needed. Comply with Company and Food & Beverage Department complimentary policies and procedures. Comply with all departmental safety regulations, using safety equipment as required. Deter guest intoxication by monitoring number of alcoholic beverages served and visible signs of intoxication. Comply with F&B Department Alcoholic Beverages Control Policies and Procedures. Participate in resolving customer complaints. Communicate and network effectively with staff, other departments, and outside representatives in order to maintain a productive and effective department operation. Safeguard and account for the assets of the owners. Comply with policies and procedures required by the department, the company, the Sac & Fox Gaming Commission, and the National Indian Gaming Commission. Monitor the casino environment and follow established safety procedures to provide for the safety of guests and co-workers. Work respectfully and effectively as part of the company team to ensure guest satisfaction, asset protection, and co-worker respect. Display the highest standard of ethics in performance of all duties. Supplemental Job Duties Report to work on time and as required in professional attire, display a high level of personal cleanliness and follow personal appearance standards. Contribute ongoing efforts to minimize costs. Seek optimal use of human resources. Work as a team with all kitchen operations and front of the house employees to ensure guest satisfaction. Attend all required meetings and training sessions. Maintain confidentiality. Perform other job related duties as assigned. Supervisory Responsibilities This position will have the authority to: maximize opportunities and resolve problems with employee training; evaluate performance; enforce performance standards; delegate staff scheduling and invoke disciplinary action. This position may have other supervisory authority assigned as necessary through management. This position directly supervises all F&B employees. This position has the authority, through proper channels and as approved by the Executive Sous Chef/Executive Chef, to procure any supplies needed for the operation of assigned departments. Physical Requirements/Working Conditions May be exposed to loud and continual noise levels and extreme variations in room temperatures. Substantial lifting and carrying up to 40 pounds will be required with occasional periods of lifting and carrying up to 75 pounds. Must be able to stand/walk for prolonged periods of time. Requires frequent bending, squatting, reaching above shoulder level, balancing, and pushing or pulling equipment. This position is prohibited from wearing jewelry (rings, earrings, watches, and etc.). Must wear tread safety shoes and comply with position's dress code. No offensive or excessive tattoos visible to guest. Minimum Job Qualifications Knowledge/Education/Work Experiences: Must be at least 21 years of age. Requires a high school diploma or GED. One (1) year experience as a kitchen supervisor in a large-scale restaurant operation preferred or an equivalent combination of education and experience. Must have knowledge of food safety and sanitation requirements. Basic computer or point of sale system skills required. Must be able to obtain a gaming license in accordance to the regulations established by the Sac & Fox Gaming Commission. Skills/Abilities: Must be able to perform work independently with little supervision. Must be able to read, write, understand, interpret and implement policies and procedures. Must be able to handle busy and stressful situations. Must possess poise and tact. Must be flexible with working hours and days off. Must have good organizational and communication skills (verbal and written). Must be able to meet all internal supervisory or higher, training and education requirements. Preference: Members of the Meskwaki Nation and other Native American Tribes who are qualified applicants are encouraged to apply and will be given preference in accordance to established procedures. Restrictions This position is PROHIBITED from playing all casino games while on duty, except as authorized for employee tournaments. Otherwise, this position may play any casino game while off duty. Employees and members of the household are prohibited from entering company contests and giveaways established for our guests.

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $25-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

BASIC FUNCTION Specialized Recruiting Group is seeking qualified candidates for an Executive Chef opportunity with a company located in Dubuque, IA. The Executive Chef is responsible for leading and overseeing all culinary operations. This role includes strategic menu development, recipe creation, food preparation, kitchen leadership, staff management and development, inventory and cost controls, sanitation compliance, and delivering exceptional guest experiences. Reporting to the Food & Beverage Director, the Executive Chef promotes a positive, high-performing kitchen culture while ensuring culinary operations align with organizational goals and values. ORGANIZATIONAL RELATIONSHIPS Reports to: Food & Beverage Director Supervises: Sous Chefs Cooks and Pastry Cooks Culinary Stewards SPECIFIC DUTIES AND RESPONSIBILITIES Leadership & Staff Management Recruit, hire, train, and lead the culinary team, fostering a culture of excellence, accountability, and efficiency. Develop and manage labor schedules to ensure appropriate staffing levels based on operational demand. Lead pre-shift meetings and establish daily, weekly, monthly, and long-term culinary objectives. Maintain professional and approachable relationships with team members and guests. Ensure all culinary staff maintain professional appearance and uniform standards. Assign responsibilities, monitor performance, and provide ongoing coaching, mentorship, and professional development. Partner closely with restaurant leadership to ensure seamless service execution and elevated hospitality standards. Promote teamwork, engagement, and organizational core values. Culinary & Operations Management Oversee daily opening, operation, and closing of culinary departments. Manage inventory control including sourcing, purchasing, vendor relations, product rotation, pricing negotiation, and monthly inventory reporting. Maintain food cost controls through portion management, waste reduction, and forecasting. Ensure compliance with sanitation, health, and food safety standards at all times. Oversee maintenance and functionality of all kitchen equipment. Address guest feedback and concerns promptly and professionally. Lead development of innovative, seasonal menus that reflect current culinary trends and enhance the guest experience. Design and implement comprehensive culinary training programs. Support departmental reporting, dashboards, and key performance indicators (KPIs). Culinary Excellence & Innovation Ensure consistent execution of high-quality culinary techniques, preparation, and presentation. Demonstrate expertise in dry-aging techniques and related inventory management. Interact with guests, VIPs, and special event attendees to enhance the dining experience. Drive continuous culinary innovation and menu development. Other Responsibilities Support additional Food & Beverage operations as needed. Perform other duties as assigned. EDUCATION, TRAINING, AND EXPERIENCE Minimum of 5 years of executive-level experience in a high-end steakhouse or fine-dining environment. Culinary degree or equivalent professional training required. Proven success in leading teams to deliver exceptional service and guest satisfaction. STANDARDS OF PERFORMANCE Strong leadership presence with excellent organizational and time-management skills. Outstanding communication and interpersonal abilities. Strategic thinker with strong operational execution. Guest-focused with effective problem-solving skills. Thorough understanding of food safety regulations and industry best practices. Collaborative, hands-on leader with a positive attitude. Ability to obtain ServSafe certification (employer-sponsored). MENTAL AND PHYSICAL REQUIREMENTS Ability to perform heavy work, including lifting up to 100 lbs. Ability to stand and walk for extended periods. WORKING ENVIRONMENT AND CONDITIONS Fast-paced kitchen environment with elevated noise levels. Exposure to high heat, open flames, and steam. EQUIPMENT AND TOOLS Kitchen Equipment: Ovens, ranges, deep fryers, mixers Dry-aging equipment Wood-fired grill Sous vide equipment Band saw Other Tools: Hand carts Computer (Microsoft Office Suite) Calculator Phones Copy machine Must Have 5+ years of executive-level experience as an Executive Chef in a high-end steakhouse or fine-dining environment Proven leadership of full culinary teams (Sous Chefs, Cooks, Pastry, Stewards) including hiring, training, and performance management Strong expertise in menu development, recipe creation, and seasonal menu planning Hands-on experience with dry-aging techniques, premium steak preparation, and wood-fired grilling Demonstrated ability to manage food costs, inventory, vendor relationships, and labor controls Deep knowledge of food safety, sanitation, and compliance with ability to obtain ServSafe certification Skills: Kitchen Leadership, Menu Development, Steak House Experience, Fine Dining Experience, Guest Experience

BASIC FUNCTION Specialized Recruiting Group is seeking qualified candidates for an Executive Chef opportunity with a company located in Dubuque, IA. The Executive Chef is responsible for leading and overseeing all culinary operations. This role includes strategic menu development, recipe creation, food preparation, kitchen leadership, staff management and development, inventory and cost controls, sanitation compliance, and delivering exceptional guest experiences. Reporting to the Food & Beverage Director, the Executive Chef promotes a positive, high-performing kitchen culture while ensuring culinary operations align with organizational goals and values. ORGANIZATIONAL RELATIONSHIPS Reports to: Food & Beverage Director Supervises: Sous Chefs Cooks and Pastry Cooks Culinary Stewards SPECIFIC DUTIES AND RESPONSIBILITIES Leadership & Staff Management Recruit, hire, train, and lead the culinary team, fostering a culture of excellence, accountability, and efficiency. Develop and manage labor schedules to ensure appropriate staffing levels based on operational demand. Lead pre-shift meetings and establish daily, weekly, monthly, and long-term culinary objectives. Maintain professional and approachable relationships with team members and guests. Ensure all culinary staff maintain professional appearance and uniform standards. Assign responsibilities, monitor performance, and provide ongoing coaching, mentorship, and professional development. Partner closely with restaurant leadership to ensure seamless service execution and elevated hospitality standards. Promote teamwork, engagement, and organizational core values. Culinary & Operations Management Oversee daily opening, operation, and closing of culinary departments. Manage inventory control including sourcing, purchasing, vendor relations, product rotation, pricing negotiation, and monthly inventory reporting. Maintain food cost controls through portion management, waste reduction, and forecasting. Ensure compliance with sanitation, health, and food safety standards at all times. Oversee maintenance and functionality of all kitchen equipment. Address guest feedback and concerns promptly and professionally. Lead development of innovative, seasonal menus that reflect current culinary trends and enhance the guest experience. Design and implement comprehensive culinary training programs. Support departmental reporting, dashboards, and key performance indicators (KPIs). Culinary Excellence & Innovation Ensure consistent execution of high-quality culinary techniques, preparation, and presentation. Demonstrate expertise in dry-aging techniques and related inventory management. Interact with guests, VIPs, and special event attendees to enhance the dining experience. Drive continuous culinary innovation and menu development. Other Responsibilities Support additional Food & Beverage operations as needed. Perform other duties as assigned. EDUCATION, TRAINING, AND EXPERIENCE Minimum of 5 years of executive-level experience in a high-end steakhouse or fine-dining environment. Culinary degree or equivalent professional training required. Proven success in leading teams to deliver exceptional service and guest satisfaction. STANDARDS OF PERFORMANCE Strong leadership presence with excellent organizational and time-management skills. Outstanding communication and interpersonal abilities. Strategic thinker with strong operational execution. Guest-focused with effective problem-solving skills. Thorough understanding of food safety regulations and industry best practices. Collaborative, hands-on leader with a positive attitude. Ability to obtain ServSafe certification (employer-sponsored). MENTAL AND PHYSICAL REQUIREMENTS Ability to perform heavy work, including lifting up to 100 lbs. Ability to stand and walk for extended periods. WORKING ENVIRONMENT AND CONDITIONS Fast-paced kitchen environment with elevated noise levels. Exposure to high heat, open flames, and steam. EQUIPMENT AND TOOLS Kitchen Equipment: Ovens, ranges, deep fryers, mixers Dry-aging equipment Wood-fired grill Sous vide equipment Band saw Other Tools: Hand carts Computer (Microsoft Office Suite) Calculator Phones Copy machine

Our client is seeking an experienced Executive Chef to lead all culinary operations. This role oversees menu development, kitchen leadership, food quality, cost controls, and the overall guest dining experience. The ideal candidate brings strong steakhouse expertise, mastery of dry-aging and premium cuts, and a leadership style that builds a high-performing, collaborative kitchen culture. Onsite | No Visa Sponsorship | Relocation Assistance: Limited Responsibilities: Culinary Leadership Foster a positive, professional, and team-oriented kitchen environment. Lead, train, and mentor a full culinary team including Sous Chefs, Cooks, Pastry, and Stewards. Set daily and long-term kitchen goals, ensuring consistent execution and high standards. Menu Development & Culinary Excellence Engage with guests and VIPs to elevate the dining experience. Oversee recipe creation, plating standards, and culinary presentation. Demonstrate expertise in dry-aging, premium steak preparation, and wood-fired grilling. Develop innovative, seasonal menus aligned with the restaurants high-end steakhouse identity. Operations & Cost Management Support reporting, KPIs, and operational planning. Ensure all kitchen equipment is maintained and fully operational. Manage inventory, purchasing, vendor relationships, and product quality. Maintain food cost targets through portion control, waste reduction, and forecasting. Food Safety & Compliance Maintain a clean, organized, and safe kitchen environment. Ability to obtain ServSafe certification (employer-sponsored) Ensure full compliance with sanitation, health, and food safety regulations. Qualifications/Must Haves: Culinary degree or equivalent professional training preferred. Hands-on expertise with dry-aging, premium cuts, and wood-fired grilling. 5+ years of Executive Chef experience in a high-end steakhouse or fine-dining environment. Proven leadership of full culinary teams, including hiring, training, and performance management. Strong background in menu development, recipe creation, and seasonal menu planning. Demonstrated success managing food costs, inventory, and vendor relationships. Work Environment: Fast-paced, high-volume kitchen environment. Exposure to heat, open flames, and kitchen equipment. Requires standing for long periods and lifting up to 100 lbs. Perks: A cohesive, motivated culinary team with low turnover. Strong cost controls and efficient kitchen operations. Innovative, on-brand menus that elevate the restaurants reputation. Consistent delivery of exceptional food quality and guest satisfaction.

The Executive Chef is responsible for leading and overseeing all culinary operations. This role includes strategic menu development, recipe creation, food preparation, kitchen leadership, staff management and development, inventory and cost controls, sanitation compliance, and delivering exceptional guest experiences. Reporting to the Food & Beverage Director, the Executive Chef promotes a positive, high-performing kitchen culture while ensuring culinary operations align with organizational goals and values. ORGANIZATIONAL RELATIONSHIPS Reports to: Food & Beverage Director Supervises: Sous Chefs Cooks and Pastry Cooks Culinary Stewards SPECIFIC DUTIES AND RESPONSIBILITIES Leadership & Staff Management Recruit, hire, train, and lead the culinary team, fostering a culture of excellence, accountability, and efficiency. Develop and manage labor schedules to ensure appropriate staffing levels based on operational demand. Lead pre-shift meetings and establish daily, weekly, monthly, and long-term culinary objectives. Maintain professional and approachable relationships with team members and guests. Ensure all culinary staff maintain professional appearance and uniform standards. Assign responsibilities, monitor performance, and provide ongoing coaching, mentorship, and professional development. Partner closely with restaurant leadership to ensure seamless service execution and elevated hospitality standards. Promote teamwork, engagement, and organizational core values. Culinary & Operations Management Oversee daily opening, operation, and closing of culinary departments. Manage inventory control including sourcing, purchasing, vendor relations, product rotation, pricing negotiation, and monthly inventory reporting. Maintain food cost controls through portion management, waste reduction, and forecasting. Ensure compliance with sanitation, health, and food safety standards at all times. Oversee maintenance and functionality of all kitchen equipment. Address guest feedback and concerns promptly and professionally. Lead development of innovative, seasonal menus that reflect current culinary trends and enhance the guest experience. Design and implement comprehensive culinary training programs. Support departmental reporting, dashboards, and key performance indicators (KPIs). Culinary Excellence & Innovation Ensure consistent execution of high-quality culinary techniques, preparation, and presentation. Demonstrate expertise in dry-aging techniques and related inventory management. Interact with guests, VIPs, and special event attendees to enhance the dining experience. Drive continuous culinary innovation and menu development. Other Responsibilities Support additional Food & Beverage operations as needed. Perform other duties as assigned. EDUCATION, TRAINING, AND EXPERIENCE Minimum of 5 years of executive-level experience in a high-end steakhouse or fine-dining environment. Culinary degree or equivalent professional training required. Proven success in leading teams to deliver exceptional service and guest satisfaction. STANDARDS OF PERFORMANCE Strong leadership presence with excellent organizational and time-management skills. Outstanding communication and interpersonal abilities. Strategic thinker with strong operational execution. Guest-focused with effective problem-solving skills. Thorough understanding of food safety regulations and industry best practices. Collaborative, hands-on leader with a positive attitude. Ability to obtain ServSafe certification (employer-sponsored). MENTAL AND PHYSICAL REQUIREMENTS Ability to perform heavy work, including lifting up to 100 lbs. Ability to stand and walk for extended periods. WORKING ENVIRONMENT AND CONDITIONS Fast-paced kitchen environment with elevated noise levels. Exposure to high heat, open flames, and steam. EQUIPMENT AND TOOLS Kitchen Equipment: Ovens, ranges, deep fryers, mixers Dry-aging equipment Wood-fired grill Sous vide equipment Band saw Other Tools: Hand carts Computer (Microsoft Office Suite) Calculator Phones Copy machine Must Have 5+ years of executive-level experience as an Executive Chef in a high-end steakhouse or fine-dining environment Proven leadership of full culinary teams (Sous Chefs, Cooks, Pastry, Stewards) including hiring, training, and performance management Strong expertise in menu development, recipe creation, and seasonal menu planning Hands-on experience with dry-aging techniques, premium steak preparation, and wood-fired grilling Demonstrated ability to manage food costs, inventory, vendor relationships, and labor controls Deep knowledge of food safety, sanitation, and compliance with ability to obtain ServSafe certification

Job Description Job Title: Executive Chef Company: Sebenza LLC Contract Details: Full-time Our client, a leading hospitality company, is seeking a highly skilled and experienced Executive Chef to join our team in Dubuque, Iowa. As the Executive Chef, you will be responsible for overseeing all aspects of the kitchen operations, including menu planning, food preparation, and staff management. Key Responsibilities: Develop and create innovative menus that meet the company's standards and exceed guest expectations Manage all aspects of food preparation, including sourcing high-quality ingredients, creating recipes, and ensuring proper food safety and sanitation practices Oversee the training and development of kitchen staff, including hiring, scheduling, and performance evaluations Monitor inventory levels and order supplies to maintain adequate stock levels while minimizing waste Collaborate with other departments, such as front-of-house staff and management, to ensure a seamless and efficient operation Maintain a safe and clean working environment by enforcing health and safety standards Create and maintain relationships with local vendors and suppliers to ensure the highest quality and freshest ingredients are used Develop and implement cost-saving strategies without compromising on quality Stay current with industry trends and continuously update menu offerings to keep the restaurant competitive Conduct regular inspections of the kitchen and equipment to ensure proper maintenance and functionality Monitor and control food costs, labor costs, and other expenses to meet budgetary goals Handle customer inquiries and complaints in a professional and timely manner Plan and execute special events and private dining experiences Stay up-to-date with food and beverage regulations and make necessary adjustments to comply with laws and regulations Qualifications: Proven experience as an Executive Chef or similar role in a high-volume restaurant or hotel Degree in Culinary Arts or related field preferred Strong leadership skills with the ability to manage and motivate a team Excellent communication and interpersonal skills In-depth knowledge of food and beverage industry trends and techniques Ability to create and implement menus that cater to a diverse clientele Strong organizational and time-management skills Knowledge of food safety and sanitation regulations Ability to work well under pressure and in a fast-paced environment Proficient in Microsoft Office and restaurant management software Must be able to work flexible hours, including evenings, weekends, and holidays

The beautiful and historic Renaissance Des Moines Savery Hotel of Executive Chef at our StepStone Hospitality managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multi-tasking with exceptional hospitality and guest service skills. What will be expected of you as an Executive Chef: · Schedule all associates adhering to labor standards guidelines and maintain adequate staffing levels. · Supervise all cooking operations including methods, portioning, and garnishing. · Assist in planning meals and developing menus. · Requisition food and equipment by giving specifications, quantities, and quality descriptions. · Ensure attractive presentation of all food dishes. · Maintain health and sanitation standards. · 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 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 level of guest satisfaction by delivery of an exceptional product through associate development. · Manage in compliance with Federal, state, local, and StepStone regulations and standards. · Maintain and correct procedures for inventory control. · Ability to accurately use various office and accounting software. · Train and develop Sous Chefs to manage department budgets, schedule and supervise line cooks, prep. cooks and stewards. · Interview, hire and train associates, determine/approve pay increases, conduct performance reviews, counseling, discipline and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance of Human Resources when needed. · Formulate and implement policies and procedures and determine when to deviate from standard policy. · 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 associate handbook and departmental training. · Direct all food production. · Ensure that all associates attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitors topics to assure a safety related issue is discussed at each meeting. · Assign one associate to attend monthly Life Safety Committee Meeting. Monitor to ensure information from this meeting are being presented and documented at department's monthly meetings with documentation forwarded to Security Manager. · Develop and implement quarterly menu development for all meal periods and create customer menus for special events. · Assist with weekly invoice review. Requirements · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned. · Must have a comprehensive knowledge of all hotel departments and functions. · Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations. · Must have exceptional mathematical and computer skills. · High school education and relevant training and experience required. Additional education is preferred. · Ability to timely obtain any required licenses or certificates. · CPR training required; first aid training preferred. · Additional language ability preferred. Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Q CASINO + RESORT THE KEY HOTEL HILTON GARDEN INN DUBUQUE Executive Chef The Executive Chef is responsible for overseeing all aspects of culinary operations at The Key Hotel's new restaurant. This role involves menu creation, recipe development, food preparation, kitchen leadership, managing and developing staff, maintaining inventory and cost controls, maintaining sanitation standards, and ensuring exceptional guest experiences. Reporting to the F&B Director, the Executive Chef fosters a positive, team-oriented kitchen environment while aligning operations with organizational values and goals. DUTIES AND RESPONSIBILITIES Staff Management Hire, lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency. Create and manage staff schedules to ensure adequate coverage based on business needs. Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals. Maintain a friendly and professional rapport with team members and guests. Ensure that culinary team members are in clean uniforms when guest facing. Assign duties, monitor performance and provide ongoing coaching and professional development. Work closely with the Restaurant Manager to ensure coordination of service, meet hospitality standards and meet guest needs. Foster a positive work environment and promote teamwork. Promote F.O.R.T. Core Values. Operations Management Open, manage, and close culinary operations at The Key Hotel's new restaurant. Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory. Control food costs through effective inventory management, portioning and waste reduction. Ensure cleanliness and sanitation of all kitchen areas are maintained at a high level. Maintain kitchen equipment and ensure operational efficiency. Respond to guest requests and address any issues promptly and professionally. Develop and curate an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevate the guest experience. Develop a staff training program. Assist with responsibilities of Daily Visual Management (DVM) Boards and KPI's. Culinary Excellence and Innovation Ensure flawless execution of cooking techniques, presentation and preparation. Knowledge of dry-aging techniques and inventory management. Engage with guests, VIP guests and special event attendees. Innovate and create new menu items. Other Assist in other areas of F&B as needed and required. Other tasks as assigned. STANDARDS OF PERFORMANCE Strong leadership and management abilities with an excellent work ethic. Excellent communication and interpersonal skills. Organized and skilled at multi-tasking. Customer service oriented and problem-solving skills. Knowledge of food safety regulations and best practices. Team player with a positive attitude and willingness to assist where and whenever needed. Ability to obtain ServSafe certification is required and sponsored by the employer. EDUCATION, TRAINING AND EXPERIENCE Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment. Culinary degree or equivalent professional training required. Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction. MENTAL AND PHYSICAL REQUIREMENTS Heavy work, ability to move up to 100 lbs. Standing and walking for long periods of time. WORKING ENVIRONMENT AND CONDITIONS Loud noise levels (kitchen equipment) Use of extremely hot kitchen equipment including open flames and steam. EQUIPMENT AND TOOLS General kitchen equipment including, but not limited to: Traditional cooking equipment - ovens, deep fryers, ranges and mixers Dry aging equipment Woodfired Grill Sous Vide Equipment Band saw Other Equipment Hand carts Computer, including Microsoft Office Suite Calculator Phones Printer and Copy machine

Salary $15.83 Hourly Job Type Hotel Part-Time Job Number 02713 Division Operations Department The Hotel At Kirkwood Center Opening Date 01/09/2026 * Description * Benefits * Questions JOB GOAL: To advance The Kirkwood Community College Center for Hospitality Excellence's vision to lead the world in educating and preparing the finest hospitality professionals that will impact the global community. Our Mission is to be the best place to learn, recruit and stay. We do this by teaching, developing and serving. GENERAL JOB SUMMARY: Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs for both fine dining restaurant and banquet/event guests. This position serves as a trainer. Trainers are responsible for supervising the learning experiences of students in all areas of The Hotel at Kirkwood Center, The Kirkwood Center for Hospitality Arts and The Kirkwood Center for Continuing Education. UNIVERSAL CORE COMPETENCIES: * Advocate for Continual Improvement- empowering each other to identify opportunities for excellence. * Collaborate with Mutual Accountability- working together with a willingness to take ownership and account for our actions. * Champion Service- anticipating needs and create a welcoming, diverse, and inclusive environment. * Perseverance- commitment to excellence even in the face of adversity or delay in achieving success. * Lead- regardless of title, through positive influence. DUTIES/RESPONSIBILITIES: * Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. * Substitute for, assist other cooks during emergencies, or rush periods. * Wash, peel, cut, and seed fruits and vegetables in preparation for use. * Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs for consumption. * Identify, list and explain ingredients in response to dietary inquiries. * Prepare and serve family meals for Hotel employees. * Regular and consistent attendance at work. * Perform other related work duties as assigned. Cook II- Must Demonstrate Constantly certain predefined kitchen skills. PERFORMANCE EXPECTATIONS: * Effective time management and organizational skills. * Ability to follow instructions (i.e. menus/recipes) as well as to cook and plan meals. * Must be able to stand 5-6 hours a day and to squat, reach & bend on a regular basis. * Must have knowledge of food storage/handling techniques. * Welcome, value, and nurture people of all backgrounds, perspectives, and experiences, as well as support and promote an environment that accepts differences. PHYSICAL ACTIVITIES WITH/WITHOUT REASONABLE ACCOMMODATION: Position involves working in a kitchen setting. Occasional (10-33%) sitting, climbing, stooping, kneeling, crouching and crawling. Frequent (34-66%) lifting up to 50 pounds. Constant (67-100%) standing, walking, reaching, talking, hearing, tasting and smelling. The statements contained herein reflect general details as necessary to describe the essential job duties/responsibilities and performance expectations of the job, which should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned. MINIMUM QUALIFICATIONS: * High school diploma or the equivalent required. * Some Kitchen Line or Prep Experience desired. PREFERRED QUALIFICATIONS, LICENSES, CERTIFICATIONS, OR REGISTRATIONS: * Preference will be given to those candidates with a post high school degree. * Preference will be given to those candidates with a minimum of two years full-time experience in a related hospitality setting or the equivalent education and related work experience. EEO AA/STATEMENT: It is the policy of Kirkwood Community College not to discriminate in its programs, activities, or employment on the basis of race, color, national origin, sex, disability, age, sexual orientation, gender identity, creed, religion, and actual or potential family, parental or marital status. If you have questions or complaints related to compliance with this policy, please contact the Vice President, Human Resources and Institutional Effectiveness (employees) or the Vice President of Student Services (students), 6301 Kirkwood Blvd. SW, Cedar Rapids, IA 52404,************,*******************, or the Director of the Office for Civil Rights, U.S. Department of Education, Cesar E. Chavez Memorial Building, 1244 Speer Boulevard, Suite 310, Denver, CO 80204-3582, Telephone:**************FAX: **************, TDD ************ Email: text-decoration:underline;">*****************. Kirkwood offers a wide range of employee benefits. Read more about them here! 01 What days and times are you available to work? Please list day of week and start and stop times. (example: Mon 4pm-11pm) 02 How many hours a week would you like to be scheduled? Provide the minimum and maximum ( example: 15-30) 03 If you were referred to work here by another Hotel employee, please list their name here: Required Question