Sous chef jobs in West Virginia - 52 jobs

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

Canaan Valley Resort is seeking candidates for an Executive Chef position. Responsible for all kitchen functions to include banquet functions.Must be able to work primarily evening shift, holidays and weekends. Benefits Offered Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Required Education and Experience: 5 years previously demonstrated management experience with a staff of 15 or more. Associates or Bachelor degree from an accredited Culinary Academy or Institute preferred Experience in menu development, food production records, and inventory/cost controls required. Previously demonstrated experience in food preparation and production in a full service kitchen. (Both Dining Room and Banquet production) Required Work Skills and Knowledge: Proven written and verbal communication skills. Proven interpersonal skills with ability to communicate with management, front of house personnel. Ability to use computerized food ordering system, and experience with Word and Excel software. Ability to quickly assess productivity levels of the cook line. Ability to recognize safety hazards, and correct them immediately. Physical ability to stand for long periods of time. Ability to frequently bend/stoop, squat, reach above shoulder level and balance. Must be able to occasionally crouch, push/pull and lift up to 50 lbs.* Physical ability to lift thirty pounds of food product and carry it a minimum of twenty-five feet.* Must be able to work days, nights, holidays, weekends and other shifts as necessary, primarily evening shift. *Note: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. ESSENTIAL FUNCTIONS: Responsible for ensuring the quality, safety and consistency of all food preparation throughout the lodge; ensures proper food quality. Help to oversee daily operations of the Kitchen and assist with other areas in Food and Beverage as necessary. Ensure employees in the Kitchen are trained to properly prepare food according to established guidelines, and maintain Kitchen area using established sanitation guidelines. Develop and establish production methods to ensure consistency in food production to meet menu specifications Stay current in the culinary field to include food trends in order to anticipate guests requests. Prepare and oversees the preparation of special meals for VIP guests About Us: At Regency Hotel Management, hospitality is who we are and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us!

Blennerhassett Chef Location: Parkersburg, WV, 26101 Job Description: The Blennerhassett Chef will be responsible for overseeing the kitchen operations at the Blennerhassett Hotel. They will be responsible for creating menus, ordering supplies, managing kitchen staff, and ensuring that all food is prepared to the highest standards. The Chef will also be responsible for maintaining a clean and organized kitchen, as well as ensuring that all food safety regulations are followed. Responsibilities: Create menus that are both innovative and appealing to guests Order supplies and manage inventory Oversee kitchen staff and ensure that all food is prepared to the highest standards Maintain a clean and organized kitchen Ensure that all food safety regulations are followed Train and develop kitchen staff Collaborate with other departments to ensure that all guest needs are met Requirements: Proven experience as a Chef or in a similar role Excellent communication and leadership skills Ability to create innovative menus Strong knowledge of food safety regulations Ability to manage inventory and order supplies Ability to work in a fast-paced environment Flexibility to work evenings, weekends, and holidays Culinary degree or equivalent experience

The department head responsible for all kitchen operations. Supervises kitchen operations to ensure guests receive an exceptional culinary experience. Ensures coordination of all menu planning, waste reduction, and production activities. Maintains a safe and sanitary work environment for all employees. Other specific duties include management of food cost, establishment of quality standards, training of employees in cooking methods, presentation techniques and portion control. Performs related duties as assigned by supervisor. DUTIES: * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards using a hands-on approach. * Works with Director to plan and cost out menus. * Establishes portion sizes and standards of service for all menu items. * Develops, maintains, and updates production sheets, inventory, and quality standards of service for all menu items on a weekly basis. * Directly responsible for production of daily dining hall breakfast, lunch, and dinner service, and caterings via planning, production, and procurement. * Manages culinary team to ensure quality in final presentation of food. Trains and manages culinary and kitchen employees to use best practice food production techniques. * Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. * Plans and executes team meetings and daily huddles. * Completes and maintains staff records including training records, shift opening / closing checklists and performance data. * Multi-tasking as well as ability to simplify the agenda for the team is a must. * Responsible for maintaining accurate records of all food and non-food inventory within kitchen operations. * Promotes cooperation with other food service areas of campus, (Graceland, Cadillac Daddy's, Caboose Café, Catering, etc.) * Schedules kitchen employees in conjunction with business forecasts and predetermined budget. * Serves as a role model for associates by maintaining standards for appearance and dress, and attendance. * Ensures that sanitation and safety meets or exceeds specification of Randolph County Health Department standards. * Responsible for representing the college in a professional manner and always keeping in mind the best interests of the college, including its faculty, staff, and students. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Minimum of five years food service management experience required, including production, service and sanitation. * A high school diploma is required. Culinary Arts Degree preferred. * ServeSafe certification obtained within six months of employment. Additional certifications required by federal, state and/or local regulations. * Ability to multi-task. * Ability to communicate effectively. * Microsoft Office Suite proficiency. * Knowledge or skills in culinary arts, purchasing, sanitation, personnel management, and business management. TO APPLY: Please submit resume, cover letter and three professional references via email to Erin Quint, Assistant Director of Human Resources, at ***************. Please type "Chef - Dining Services" in the subject line. Review of applications will begin immediately and continue until the position is filled.

Are you a visionary culinary leader ready to take the spotlight in one of the region's most dynamic event destinations? The Railyard Event Center is seeking a passionate, experienced, and innovative Executive Chef to lead our culinary program. This is a rare opportunity to shape an elevated food and beverage experience at a venue known for unforgettable events, exceptional service, and a commitment to quality. Compensation and Benefits: $62,000 - $70,000 / year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing: As Executive Chef, you'll be the driving force behind our kitchen operations, overseeing all aspects of culinary creativity, execution, and leadership. You'll: Design and execute creative, high-quality menus tailored to a wide variety of events. Lead by example, mentoring a talented culinary team and managing the Sous Chef. Maintain the highest standards in food safety, kitchen cleanliness, and team productivity. Monitor food costs, production timelines, and quality benchmarks to optimize kitchen operations. Represent the Railyard brand with charisma, both onsite and at select offsite functions. Develop and refresh innovative menus aligned with event themes and guest preferences. Supervise all food prep, presentation, and kitchen logistics to ensure consistency and quality. Oversee kitchen equipment maintenance and enforce safety and sanitation standards. Analyze food trends, manage budgets, and maintain historical data (sales mix, cost, production). Recruit, train, inspire, and retain a high-performing culinary team. Resolve food-related guest concerns with professionalism and urgency. Collaborate with front-of-house and event staff to deliver seamless dining experiences. What We're Looking For: Graduate of an accredited culinary program or equivalent experience. 5+ years of progressive culinary leadership experience, preferably in events or high-volume hospitality. Mastery of diverse culinary techniques and current F&B trends. Proven team leadership and staff development experience. Excellent organizational, analytical, and communication skills. Tech-savvy with proficiency in Microsoft Office and Google Suite. At The Railyard Event Center, we blend historic charm with modern sophistication to host a wide range of memorable events. We're more than just a venue - we're a creative hub where culinary excellence plays a starring role. Come join a passionate team, elevate your career, and help us redefine event dining. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

The Banquet Chef's primary focus will oversee all culinary operations related to banquets, events and catering. This position is responsible for planning and executing high quality menus for weddings, conferences and special events while maintaining the highest standards for food quality, presentation and service. This leadership role is critical in ensuring the delivery of exceptional culinary experiences for our guests while maintaining the highest standards of quality, creativity, and efficiency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Banquet Operations Leadership: Manage all aspects of banquet food production, including menu planning, preparation, execution, and presentation, ensuring consistency and excellence. Menu Development: Collaborate with the Executive Chef to design innovative, seasonal, and guest-focused banquet menus tailored to a variety of events, including weddings, corporate meetings, and special occasions. Team Supervision: Lead, train, and mentor kitchen staff, fostering a positive and professional environment. Schedule and assign duties to ensure smooth operations and effective teamwork. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular tastings and quality checks to meet and exceed guest expectations. Inventory and Cost Management: Oversee food inventory, order supplies, and manage costs while minimizing waste. Ensure adherence to budgetary guidelines and cost-control measures. Health and Safety Compliance: Enforce proper sanitation and food safety practices in compliance with local health regulations and company policies. Maintain a clean, organized, and safe kitchen environment. Event Collaboration: Work closely with the Events and Banquet Services teams to ensure seamless communication and execution of event details, including special dietary accommodations. Continuous Improvement: Stay updated on culinary trends and techniques, integrating them into banquet offerings to enhance the guest experience. Complete appropriate trainings listed on the human resources Training Matrix. Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. COMPETENCIES Minimum of 5 years of culinary experience, with at least 2 years in a leadership role focused on banquet or high-volume production. Formal culinary education or equivalent experience required. Strong leadership and organizational skills, with the ability to manage multiple priorities in a fast-paced environment. Expertise in large-scale food production and plating, with a focus on consistency and efficiency. Knowledge of food safety regulations and best practices. Exceptional creativity and passion for culinary arts. Excellent communication and interpersonal skills. Ability to work flexible hours, including evenings, weekends, and holidays as needed. SUPERVISORY RESPONSIBILITIES Manages banquet cooks and up to total of 6-8 culinary employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or five to seven years related experience and/or training; or equivalent combination of education and experience.

Job Description Job Title: Sous Chef De Cuisine, Garden Bistro The Sous Chef de Cuisine is to lead our signature restaurant Garden Bistro and oversee multiple areas of the culinary department production. This leadership role is critical in ensuring the delivery of exceptional culinary experiences for our guests while maintaining the highest standards of quality, creativity, and efficiency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Culinary Operations Leadership: Manage all aspects of food production, including menu planning, preparation, execution, and presentation, ensuring consistency and excellence. Menu Development: Collaborate with the Executive Chef to design innovative, seasonal, and guest-focused menus tailored to each restaurant concept and assist in banquets as necessary. Team Supervision: Lead, train, and mentor kitchen staff, fostering a positive and professional environment. Schedule and assign duties to ensure smooth operations and effective teamwork. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular tastings and quality checks to meet and exceed guest expectations. Inventory and Cost Management: Oversee food inventory, order supplies, and manage costs while minimizing waste. Ensure adherence to budgetary guidelines and cost-control measures. Health and Safety Compliance: Enforce proper sanitation and food safety practices in compliance with local health regulations and company policies. Maintain a clean, organized, and safe kitchen environment. Event Collaboration: Work closely with the Executive Chef to ensure seamless communication and execution of any and all restaurants, including special dietary accommodations. Continuous Improvement: Stay updated on culinary trends and techniques, integrating them into banquet offerings to enhance the guest experience. Complete appropriate trainings listed on the human resources Training Matrix. Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. COMPETENCIES Minimum of 3 years of culinary experience, with at least 2 years in a leadership role focused on banquet or high-volume production. Formal culinary education or equivalent experience required. Strong leadership and organizational skills, with the ability to manage multiple priorities in a fast-paced environment. Expertise in large-scale food production and plating, with a focus on consistency and efficiency. Knowledge of food safety regulations and best practices. Exceptional creativity and passion for culinary arts. Excellent communication and interpersonal skills. Ability to work flexible hours, including evenings, weekends, and holidays as needed. SUPERVISORY RESPONSIBILITIES Directly supervises six to twelve non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or three to five years related experience and/or training; or equivalent combination of education and experience.

LINE COOK ***Season begins April 2021, now taking applications for the 2021 season*** Leading the World Outdoors Adventures on the Gorge's company vision statement is intended to be interpreted in multiple ways. First, it illustrates our need to be the best at what we do in our industry and the need to continue to develop ourselves and our business for the future. Perhaps more importantly, our vision states that we have an altruistic goal of helping others venture outdoors, at times, in places and in activities that will further develop their lifelong skills and increase their knowledge about nature and adventure. We benefit from a strong belief in who we are and where we are headed. We look to our vision and guiding principles as providing that sense of understanding and direction, serving as a map and compass to help us reach our full potential. Guiding Principles We use these principles, and more, to guide our daily behavior and business decisions: • Always balance fun and adventure with safety • Strive always to exceed our guests' expectations • Provide a unique environment for staff and guests that fosters camaraderie and hospitality • Value our people, knowing that the quality of our staff define our ultimate success • Invest in systems and processes, to ensure we deliver a consistent quality experience • Treat each and every guest and staff member with dignity and respect • Raise the standard of the industry with an emphasis on innovation • Recognize that profitability is essential for us to be healthy and grow Responsibilities A Line Cook is responsible for setting up restaurant stations for the menu and preparing food to the chef's specifications. Expectations The Line Cook is accountable for providing an exceptional guest experience by assisting the Executive Chef and Sous Chef with their daily tasks. All AOTG employees are expected to help achieve our vision of leading the world outdoors by extending hospitality at all times, providing assistance where needed, and championing a one-company mindset. Duties -Report and follow the Executive Chef or Sous Chef's instructions -Weigh, measure, mix and prep ingredients according to recipes -Prepare food for service (chop vegetables, butcher meat, prepare sauces) -Monitors food portioning and quality -Set up and stock stations with all necessary supplies -Steam, grill, boil, bake or fry meat, fish, vegetables, and other ingredients -Cook menu items in cooperation with the rest of the kitchen staff -Ensure that food comes out simultaneously, in high quality and in a timely fashion -Arrange and garnish plates; wow our guests with amazing dishes -Work well under pressure and within the time limit -Communicate food quality issues to the Executive Chef or Sous Chef in a timely manner -Ensure that the kitchen area, equipment and utensils are kept clean and safe -Comply with nutrition and sanitation regulations and safety standards -Clean up station and properly store leftover food -Stock inventory appropriately; maintain order guides and prep sheets through the inventory system -Wash dishes -Complete daily cleaning and opening/closing checklists -Maintain a positive and professional approach with coworkers and customers -Understand Adventures on the Gorge's menu, mission, and brand -Perform other duties and responsibilities that may be added at the company's discretion Qualifications REQUIRED -Proven cooking experience in a line chef, restaurant cook or prep cook role -Understanding of various cooking methods, ingredients, equipment, procedures and industry best practices -Valid Food Handler's Card -Ability to work independently with minimal guidance and as part of a team -Ability to identify and resolve problems in a timely manner and adapt to changes in the work environment -Basic written and verbal communication skills PREFERRED -Working knowledge and relevant experience in the resort industry -Strong interpersonal skills PHYSICAL DEMANDS & ENVIRONMENT -This job is a generally indoors position that is subject to working with and doing tasks that involve temperature extremes, exposure to chemicals and fumes, heavy lifting (50+ pounds), long durations of standing, walking, balancing, grasping, and frequent bending, pushing and pulling. A Line Cook is required to work weekends and other irregular hours as deemed necessary. Flexibility in work schedule is required in order to accommodate resort restaurant scheduling needs.

Job DescriptionWHO WE ARELindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. ABOUT THE ROLEAs Chef de Partie aboard a Lindblad Expeditions vessel, you'll take a key role in the preparation of high-quality meals - with a special focus on cooking daily crew meals that are nourishing, balanced, and executed with care. You'll also assist the Head and Sous Chef with guest meal prep, buffet setups, canapés, and action station service, and may be called on to help with inventory, provisioning, and sanitation efforts. This is a hands-on, fast-paced role that requires strong culinary fundamentals, solid time management, and a collaborative mindset. The ideal candidate is organized, detail-oriented, and confident managing multiple tasks in a high-volume environment. You should also be ready to step up and support the galley team as needed - including leading others or filling in for more senior roles when necessary. This is a full-time, rotational position working approximately 12 hours per day on an 8 weeks on / 4 weeks off schedule. ESSENTIAL DUTIES Food Preparation: Assists the Head Chef, Sous Chef, Line Cook, and Pantry Chef, in the preparation of all guest and crew meals following company menu matrix and recipes. Participates in the actual cooking and preparation of breakfast, lunch and dinner; meat, fish dishes, vegetarian options, side dishes for both guest and crew meals. Working the action station during meal periods; Example but not limited to; Omelets, carving stations and the sauté action station. Primary responsibilities include buffet action station, crew meal preparation and execution, canapes and appetizers as well as prepping, portioning, and cleaning. Assisting in setting up/ break down of the hot line. Assisting during plating breakfast, lunch and dinners with Sous Chef, Line Cook. Assists Head Chef in training, and developing of the Pantry Chefs, and galley dishwashers, by following company policies, and menus. Cleaning: Helps maintain the cleanliness of the galley area and food storage rooms. Adheres to all CDC Vessel Sanitation Program and Health Canada requirements. Assists in dishwashing as needed and/or assigned. Food Stores: Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non perishable food items. Safety and Security Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies. Adheres to Company's policy on uniform, to promote company's image, safety, and standards. Participates in shore side training as required by the company. Familiar with the ISM codes and requirements. Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties. Desired qualifications Completion of formal training at a culinary school preferred. Minimum of 3 years' experience working within the culinary team on board passenger ships preferred Must have the ability to work on their feet in a galley of high temperature for 10-12 hours a day for the duration of the rotation Must be able to lift up to 50 pounds on a regular basis Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines. Detail oriented and thorough; able to follow through on assigned tasks. Must be able to stay calm and clear headed under stressful situations Ability to step up when needed, and act as Sous Chef should the need arise. Good supervisory skills set, and ability to work develop others Ability to get along with co-workers and support a team environment. Ability to communicate successfully with galley team members; and office personnel Ability to work independently using creativity and initiative to complete assigned tasks. Work well under pressure in a high volume, fast pace environment Ability to have guest interaction and communicate with them the vision of the department, and program Experience with passenger vessels preferred. Licenses/Certificates Current First Aid/CPR/AED certification required. STCW Basic Safety Training required. STCW Crowd Management required. STCW Maritime Security Awareness required. Transportation Workers ID Card (TWIC) required. USCG Medical Certificate required. Target base salary for this role based on experience and vessel and reflects the total daily compensation:Breakdown of the total compensation range: $106 - $116 base daily rate + $50 guaranteed tip minimum + additional 10% vacation pay Bonus opportunity target: 5%Our BenefitsVacation Pay (10% of the daily rate for each day worked)7 Paid HolidaysHealth insurance including Medical, Dental, Vision 401(k) plan with employer match Room and board when scheduled Travel Day PayTravel Expenses PaidTravel benefits for employees and their family Uniforms ProvidedTraining OpportunitiesShort PayEmergency Coverage Pay Employment is contingent on the following:- In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines. - Pre-offer background check; employment is contingent upon the results of this screening.- Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. Continued employment is dependent upon consent to and passing these tests. Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements. Communication Skills Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to sit, talk and hear. The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request. COMPENSATION STATEMENT Lindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living. For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant's location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay. EQUAL OPPORTUNITY EMPLOYER STATEMENT At Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong. Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status.

Executive Chef Wanted | Highlands Bar and Grill - Moorefield, WV Do you have a passion for crafting unforgettable dishes and leading a dynamic kitchen team? Are you ready to bring your culinary expertise to a welcoming environment with room to innovate and grow? Highlands Bar and Grill in beautiful Moorefield, West Virginia, is looking for a talented and enthusiastic Executive Chef to join our culinary team. This is your opportunity to craft exceptional pizzas, burgers and more from scratch using high-quality ingredients, creative flair, and a commitment to excellence. Compensation and Benefits: $60,000 - $65,000 / year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing: As Executive Chef, you will oversee all aspects of our kitchen operations, ensuring excellence in both leadership and culinary execution. Your responsibilities will include: Leadership and Team Management Lead, train, and mentor all kitchen staff, including pizza chefs, line cooks, and prep staff. Foster a collaborative and positive work environment that encourages creativity and professional growth. Manage schedules, delegate tasks, and ensure smooth daily operations. Menu Development and Culinary Innovation Develop and refine our menu, including signature pizzas and seasonal specials. Introduce new recipes and culinary techniques to enhance the dining experience. Collaborate with management on cost control, ingredient sourcing, and menu pricing strategies. Operational Oversight Maintain high standards for food safety, sanitation, and kitchen organization. Monitor inventory levels, order supplies, and manage food costs efficiently. Ensure equipment is properly maintained and operational. Culinary Execution Oversee the preparation of all dishes, with a focus on quality, consistency, and presentation. Work hands-on when necessary, including crafting dough, sauces, and assembling pizzas. Maintain high culinary standards for all menu items and service delivery. Customer Experience Ensure every dish leaving the kitchen exceeds customer expectations. Address feedback and resolve issues professionally and diplomatically. What We're Looking For: Proven experience as an Executive Chef or in a senior culinary leadership role. Expertise in pizza preparation and general culinary techniques. Strong knowledge of food safety, sanitation, and kitchen operations. Excellent leadership, communication, and team-building skills. Creativity, attention to detail, and passion for delivering high-quality food. Flexibility to work evenings, weekends, and peak service times. Culinary degree or certification preferred but not required. Why Work with Us? At Highlands Bar and Grill, we're more than just a kitchen - we're a team of food lovers committed to bringing exceptional flavors to our community. Whether you're an experienced pizza pro or a rising culinary talent with a passion for pies, we invite you to bring your skills to our table. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

Executive Chef Wanted | Highlands Bar and Grill - Moorefield, WV Do you have a passion for crafting unforgettable dishes and leading a dynamic kitchen team? Are you ready to bring your culinary expertise to a welcoming environment with room to innovate and grow? Highlands Bar and Grill in beautiful Moorefield, West Virginia, is looking for a talented and enthusiastic Executive Chef to join our culinary team. This is your opportunity to craft exceptional pizzas, burgers and more from scratch using high-quality ingredients, creative flair, and a commitment to excellence. Compensation and Benefits: $60,000 - $65,000 / year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing: As Executive Chef, you will oversee all aspects of our kitchen operations, ensuring excellence in both leadership and culinary execution. Your responsibilities will include: Leadership and Team Management Lead, train, and mentor all kitchen staff, including pizza chefs, line cooks, and prep staff. Foster a collaborative and positive work environment that encourages creativity and professional growth. Manage schedules, delegate tasks, and ensure smooth daily operations. Menu Development and Culinary Innovation Develop and refine our menu, including signature pizzas and seasonal specials. Introduce new recipes and culinary techniques to enhance the dining experience. Collaborate with management on cost control, ingredient sourcing, and menu pricing strategies. Operational Oversight Maintain high standards for food safety, sanitation, and kitchen organization. Monitor inventory levels, order supplies, and manage food costs efficiently. Ensure equipment is properly maintained and operational. Culinary Execution Oversee the preparation of all dishes, with a focus on quality, consistency, and presentation. Work hands-on when necessary, including crafting dough, sauces, and assembling pizzas. Maintain high culinary standards for all menu items and service delivery. Customer Experience Ensure every dish leaving the kitchen exceeds customer expectations. Address feedback and resolve issues professionally and diplomatically. What We're Looking For: Proven experience as an Executive Chef or in a senior culinary leadership role. Expertise in pizza preparation and general culinary techniques. Strong knowledge of food safety, sanitation, and kitchen operations. Excellent leadership, communication, and team-building skills. Creativity, attention to detail, and passion for delivering high-quality food. Flexibility to work evenings, weekends, and peak service times. Culinary degree or certification preferred but not required. Why Work with Us? At Highlands Bar and Grill, we're more than just a kitchen - we're a team of food lovers committed to bringing exceptional flavors to our community. Whether you're an experienced pizza pro or a rising culinary talent with a passion for pies, we invite you to bring your skills to our table. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

Description:VISIT WWW.FARMSWORKWONDERS.ORG/CHEF FOR MORE DETAILS ABOUT OUR RESTAURANT Mack's Bingo Kitchen is an approachable American restaurant that utilizes seasonal ingredients from our organic farm and other nearby farms and purveyors. Our restaurant serves as a learning opportunity for our Junior Crew (local Appalachian Youth participating in our program) to engage with all aspects of the restaurant operations to provide a well-rounded experience in the hospitality industry. Youth have opportunities to work in the kitchen preparing and cooking, as well as on the dining room floor, supporting roles including hosting, serving, and interacting with our guests. As a social enterprise, Mack's Bingo Kitchen provides a well-rounded hospitality experience for local youth to complement the opportunities offered in our farm, market, bakery, and glass studio. It also provides a casual, approachable, yet exceptional experience for the community through food, drink, and hospitality. OVERVIEW We're searching for a visionary Executive Chef to lead something far bigger than a kitchen. At Mack's Bingo Kitchen-a nationally recognized nonprofit restaurant in rural Appalachia-you'll find an extraordinary canvas: a wood-fired hearth, a state-of-the-art production kitchen, and a private pantry in the form of our 100-acre organic farm. But more than that, you'll find a mission-driven team, a powerful youth development program, and a community that's ready for what's next. This role is equal parts creative leadership and operational excellence. You'll shape seasonal menus inspired by our land, maximize use of farm-raised ingredients, lead and mentor a team across the kitchen and bakery, and ensure high-quality execution while staying on top of food and labor costs. You'll also play a key role in training local youth-our Junior Crew-through hands-on learning that sparks curiosity and builds confidence. We believe hospitality can be a radical act-and we're looking for someone who brings both rigor and heart, who sees constraints as creative fuel, and who's ready to help build something remarkable in a town of 300 just minutes from outdoor adventure and still only 90 minutes from D.C. This position reports directly to the Managing Director. MUST-HAVES Continuous learning There's always more to know, and you actively seek it out. You stay curious, seek feedback, and ask the next question to apply what you learn to improve your team and your work. High volume, high efficiency You thrive in a busy, dynamic environment. You prioritize without sacrificing quality and keep things moving-even when juggling multiple projects at once. You embrace new projects and aren't afraid to experiment. Attention to detail You don't just notice what's off-you fix it. You set high standards and hold yourself and your team accountable, creating a culture where small details matter Relationship-building You build genuine, trusting connections with people across all roles and backgrounds. You approach conversations with curiosity, not judgment, and hold space for perspectives that differ from your own. Coaching and modeling ‘ We grow more than vegetables' You develop people. You lead by example and help others grow by providing the tools and encouragement they need to reach their highest potential. You hold high expectations and challenge, but always with support and appreciation. You give clear and useful feedback, and you model what it looks like to live our values in practice. Additional responsibilities will be detailed in the interview and full job description. KEY QUALIFICATIONS Must have a valid driver's license Ability to lift up to 50 lbs and ability to stand for long periods of time Willingness and ability to commute or relocate to Wardensville, WV if necessary. EXPECTED WORK SCHEDULE This full-time position is expected to work five days/40 hours per week, inclusive of evenings, weekends, and some government holidays. Mack's Bingo Kitchen is currently open Thursday through Sunday, and we anticipate this is a Wednesday - Sunday schedule. COMPENSATION AND BENEFITS This position is classified as exempt with an annual salary starting at $50,350, with the final amount negotiable and commensurate with experience. Candidates with significant experience or specialized expertise may be considered above the starting rate. Additional compensation opportunities may be available based on performance and organizational growth goals. In addition to competitive pay, we offer the following benefits for regular, full-time employees: Generous paid time off structure Employer-paid life insurance Optional health, dental, vision, and short-term disability insurances Discount on items at the Wardensville Garden Market, Mack's Bingo Restaurant and Bakery, Dakota Glass Works Retail Gallery Paid training opportunities HOUSING Short-term, limited housing assistance may be available for those relocating for the position. ABOUT FARMS WORK WONDERS Farms Work Wonders is a nonprofit social enterprise whose mission is to ignite the spark of curiosity in Appalachian youth so they see themselves and their future in new and exciting ways. Our businesses provide local Appalachian youth real-life learning experiences and generate proceeds that are 100% reinvested back into the local community. In 2016, Farms Work Wonders started with the Wardensville Garden Market project-an organic farm and farm stand. Since opening, our enterprises have expanded to include a market, bakery, glass blowing studio, and restaurant that have created 80+ local, good-paying jobs with around half held by local high school students. Farms Work Wonders provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Requirements:

Smokin' J's BBQ is seeking a reliable and knowledgeable Banquet Cook to join our team. This role is ideal for someone with strong kitchen skills who can thrive in a fast-paced, high-volume environment while maintaining consistency and quality. Position Details Pay: $12/hour + gratuity Schedule: Part-time or full-time available (cross-training opportunities for full-time roles) Responsibilities Prepare and cook banquet and catering menu items to Smokin' J's standards. Maintain consistency, quality, and presentation across all dishes. Assist with banquet setup, execution, and breakdown. Follow proper food safety, handling, and sanitation procedures. Work as part of the kitchen team to ensure smooth service during events. Qualifications Previous kitchen experience required; banquet or catering experience a plus. Solid knowledge of cooking techniques, equipment, and kitchen operations. Ability to stay organized and perform well under pressure. Team-oriented with a positive attitude and strong work ethic. Flexible availability, including evenings and weekends as events require. Why Work With Us Competitive pay plus gratuity. Growth opportunities through cross-training in other kitchen areas. Supportive, team-focused environment. Be part of a locally loved restaurant and catering team. View all jobs at this company

Canaan Valley Resort is seeking candidates for an Executive Chef position. Responsible for all kitchen functions to include banquet functions.Must be able to work primarily evening shift, holidays and weekends. Benefits Offered Medical and Dental Insurance PTO Competitive Pay 401(k) Retirement Savings Plan Life Insurance Disability Insurance Hotel Room Discounts Ongoing Training and Career Development Required Education and Experience: 5 years previously demonstrated management experience with a staff of 15 or more. Associates or Bachelor degree from an accredited Culinary Academy or Institute preferred Experience in menu development, food production records, and inventory/cost controls required. Previously demonstrated experience in food preparation and production in a full service kitchen. (Both Dining Room and Banquet production) Required Work Skills and Knowledge: Proven written and verbal communication skills. Proven interpersonal skills with ability to communicate with management, front of house personnel. Ability to use computerized food ordering system, and experience with Word and Excel software. Ability to quickly assess productivity levels of the cook line. Ability to recognize safety hazards, and correct them immediately. Physical ability to stand for long periods of time. Ability to frequently bend/stoop, squat, reach above shoulder level and balance. Must be able to occasionally crouch, push/pull and lift up to 50 lbs.* Physical ability to lift thirty pounds of food product and carry it a minimum of twenty-five feet.* Must be able to work days, nights, holidays, weekends and other shifts as necessary, primarily evening shift. *Note: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. ESSENTIAL FUNCTIONS: Responsible for ensuring the quality, safety and consistency of all food preparation throughout the lodge; ensures proper food quality. Help to oversee daily operations of the Kitchen and assist with other areas in Food and Beverage as necessary. Ensure employees in the Kitchen are trained to properly prepare food according to established guidelines, and maintain Kitchen area using established sanitation guidelines. Develop and establish production methods to ensure consistency in food production to meet menu specifications Stay current in the culinary field to include food trends in order to anticipate guests requests. Prepare and oversees the preparation of special meals for VIP guests About Us: At Regency Hotel Management, hospitality is who we are and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us!

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.

Are you a visionary culinary leader ready to take the spotlight in one of the region's most dynamic event destinations? The Railyard Event Center is seeking a passionate, experienced, and innovative Executive Chef to lead our culinary program. This is a rare opportunity to shape an elevated food and beverage experience at a venue known for unforgettable events, exceptional service, and a commitment to quality. Compensation and Benefits: $62,000 - $70,000 / year. Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts. What You'll Be Doing: As Executive Chef, you'll be the driving force behind our kitchen operations, overseeing all aspects of culinary creativity, execution, and leadership. You'll: Design and execute creative, high-quality menus tailored to a wide variety of events. Lead by example, mentoring a talented culinary team and managing the Sous Chef. Maintain the highest standards in food safety, kitchen cleanliness, and team productivity. Monitor food costs, production timelines, and quality benchmarks to optimize kitchen operations. Represent the Railyard brand with charisma, both onsite and at select offsite functions. Develop and refresh innovative menus aligned with event themes and guest preferences. Supervise all food prep, presentation, and kitchen logistics to ensure consistency and quality. Oversee kitchen equipment maintenance and enforce safety and sanitation standards. Analyze food trends, manage budgets, and maintain historical data (sales mix, cost, production). Recruit, train, inspire, and retain a high-performing culinary team. Resolve food-related guest concerns with professionalism and urgency. Collaborate with front-of-house and event staff to deliver seamless dining experiences. What We're Looking For: Graduate of an accredited culinary program or equivalent experience. 5+ years of progressive culinary leadership experience, preferably in events or high-volume hospitality. Mastery of diverse culinary techniques and current F&B trends. Proven team leadership and staff development experience. Excellent organizational, analytical, and communication skills. Tech-savvy with proficiency in Microsoft Office and Google Suite. At The Railyard Event Center, we blend historic charm with modern sophistication to host a wide range of memorable events. We're more than just a venue - we're a creative hub where culinary excellence plays a starring role. Come join a passionate team, elevate your career, and help us redefine event dining. Additional Information: Kindly, be aware that the job description provided is not an exhaustive account of the activities, duties, or responsibilities entailed for this role. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability. About: Up to Par Management | Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.

Job Title: Sous Chef De Cuisine, Garden Bistro The Sous Chef de Cuisine is to lead our signature restaurant Garden Bistro and oversee multiple areas of the culinary department production. This leadership role is critical in ensuring the delivery of exceptional culinary experiences for our guests while maintaining the highest standards of quality, creativity, and efficiency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Culinary Operations Leadership: Manage all aspects of food production, including menu planning, preparation, execution, and presentation, ensuring consistency and excellence. * Menu Development: Collaborate with the Executive Chef to design innovative, seasonal, and guest-focused menus tailored to each restaurant concept and assist in banquets as necessary. * Team Supervision: Lead, train, and mentor kitchen staff, fostering a positive and professional environment. Schedule and assign duties to ensure smooth operations and effective teamwork. * Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular tastings and quality checks to meet and exceed guest expectations. * Inventory and Cost Management: Oversee food inventory, order supplies, and manage costs while minimizing waste. Ensure adherence to budgetary guidelines and cost-control measures. * Health and Safety Compliance: Enforce proper sanitation and food safety practices in compliance with local health regulations and company policies. Maintain a clean, organized, and safe kitchen environment. * Event Collaboration: Work closely with the Executive Chef to ensure seamless communication and execution of any and all restaurants, including special dietary accommodations. * Continuous Improvement: Stay updated on culinary trends and techniques, integrating them into banquet offerings to enhance the guest experience. * Complete appropriate trainings listed on the human resources Training Matrix. * Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. * Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. COMPETENCIES * Minimum of 3 years of culinary experience, with at least 2 years in a leadership role focused on banquet or high-volume production. * Formal culinary education or equivalent experience required. * Strong leadership and organizational skills, with the ability to manage multiple priorities in a fast-paced environment. * Expertise in large-scale food production and plating, with a focus on consistency and efficiency. * Knowledge of food safety regulations and best practices. * Exceptional creativity and passion for culinary arts. * Excellent communication and interpersonal skills. * Ability to work flexible hours, including evenings, weekends, and holidays as needed. SUPERVISORY RESPONSIBILITIES Directly supervises six to twelve non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or three to five years related experience and/or training; or equivalent combination of education and experience.

VISIT WWW.FARMSWORKWONDERS.ORG/CHEF FOR MORE DETAILS ABOUT OUR RESTAURANT Mack's Bingo Kitchen is an approachable American restaurant that utilizes seasonal ingredients from our organic farm and other nearby farms and purveyors. Our restaurant serves as a learning opportunity for our Junior Crew (local Appalachian Youth participating in our program) to engage with all aspects of the restaurant operations to provide a well-rounded experience in the hospitality industry. Youth have opportunities to work in the kitchen preparing and cooking, as well as on the dining room floor, supporting roles including hosting, serving, and interacting with our guests. As a social enterprise, Mack's Bingo Kitchen provides a well-rounded hospitality experience for local youth to complement the opportunities offered in our farm, market, bakery, and glass studio. It also provides a casual, approachable, yet exceptional experience for the community through food, drink, and hospitality. OVERVIEW We're searching for a visionary Executive Chef to lead something far bigger than a kitchen. At Mack's Bingo Kitchen-a nationally recognized nonprofit restaurant in rural Appalachia-you'll find an extraordinary canvas: a wood-fired hearth, a state-of-the-art production kitchen, and a private pantry in the form of our 100-acre organic farm. But more than that, you'll find a mission-driven team, a powerful youth development program, and a community that's ready for what's next. This role is equal parts creative leadership and operational excellence. You'll shape seasonal menus inspired by our land, maximize use of farm-raised ingredients, lead and mentor a team across the kitchen and bakery, and ensure high-quality execution while staying on top of food and labor costs. You'll also play a key role in training local youth-our Junior Crew-through hands-on learning that sparks curiosity and builds confidence. We believe hospitality can be a radical act-and we're looking for someone who brings both rigor and heart, who sees constraints as creative fuel, and who's ready to help build something remarkable in a town of 300 just minutes from outdoor adventure and still only 90 minutes from D.C. This position reports directly to the Managing Director. MUST-HAVES Continuous learning There's always more to know, and you actively seek it out. You stay curious, seek feedback, and ask the next question to apply what you learn to improve your team and your work. High volume, high efficiency You thrive in a busy, dynamic environment. You prioritize without sacrificing quality and keep things moving-even when juggling multiple projects at once. You embrace new projects and aren't afraid to experiment. Attention to detail You don't just notice what's off-you fix it. You set high standards and hold yourself and your team accountable, creating a culture where small details matter Relationship-building You build genuine, trusting connections with people across all roles and backgrounds. You approach conversations with curiosity, not judgment, and hold space for perspectives that differ from your own. Coaching and modeling ‘ We grow more than vegetables' You develop people. You lead by example and help others grow by providing the tools and encouragement they need to reach their highest potential. You hold high expectations and challenge, but always with support and appreciation. You give clear and useful feedback, and you model what it looks like to live our values in practice. Additional responsibilities will be detailed in the interview and full job description. KEY QUALIFICATIONS Must have a valid driver's license Ability to lift up to 50 lbs and ability to stand for long periods of time Willingness and ability to commute or relocate to Wardensville, WV if necessary. EXPECTED WORK SCHEDULE This full-time position is expected to work five days/40 hours per week, inclusive of evenings, weekends, and some government holidays. Mack's Bingo Kitchen is currently open Thursday through Sunday, and we anticipate this is a Wednesday - Sunday schedule. COMPENSATION AND BENEFITS This position is classified as exempt with an annual salary starting at $50,350, with the final amount negotiable and commensurate with experience. Candidates with significant experience or specialized expertise may be considered above the starting rate. Additional compensation opportunities may be available based on performance and organizational growth goals. In addition to competitive pay, we offer the following benefits for regular, full-time employees: Generous paid time off structure Employer-paid life insurance Optional health, dental, vision, and short-term disability insurances Discount on items at the Wardensville Garden Market, Mack's Bingo Restaurant and Bakery, Dakota Glass Works Retail Gallery Paid training opportunities HOUSING Short-term, limited housing assistance may be available for those relocating for the position. ABOUT FARMS WORK WONDERS Farms Work Wonders is a nonprofit social enterprise whose mission is to ignite the spark of curiosity in Appalachian youth so they see themselves and their future in new and exciting ways. Our businesses provide local Appalachian youth real-life learning experiences and generate proceeds that are 100% reinvested back into the local community. In 2016, Farms Work Wonders started with the Wardensville Garden Market project-an organic farm and farm stand. Since opening, our enterprises have expanded to include a market, bakery, glass blowing studio, and restaurant that have created 80+ local, good-paying jobs with around half held by local high school students. Farms Work Wonders provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

The Banquet Chef's primary focus will oversee all culinary operations related to banquets, events and catering. This position is responsible for planning and executing high quality menus for weddings, conferences and special events while maintaining the highest standards for food quality, presentation and service. This leadership role is critical in ensuring the delivery of exceptional culinary experiences for our guests while maintaining the highest standards of quality, creativity, and efficiency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Banquet Operations Leadership: Manage all aspects of banquet food production, including menu planning, preparation, execution, and presentation, ensuring consistency and excellence. Menu Development: Collaborate with the Executive Chef to design innovative, seasonal, and guest-focused banquet menus tailored to a variety of events, including weddings, corporate meetings, and special occasions. Team Supervision: Lead, train, and mentor kitchen staff, fostering a positive and professional environment. Schedule and assign duties to ensure smooth operations and effective teamwork. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular tastings and quality checks to meet and exceed guest expectations. Inventory and Cost Management: Oversee food inventory, order supplies, and manage costs while minimizing waste. Ensure adherence to budgetary guidelines and cost-control measures. Health and Safety Compliance: Enforce proper sanitation and food safety practices in compliance with local health regulations and company policies. Maintain a clean, organized, and safe kitchen environment. Event Collaboration: Work closely with the Events and Banquet Services teams to ensure seamless communication and execution of event details, including special dietary accommodations. Continuous Improvement: Stay updated on culinary trends and techniques, integrating them into banquet offerings to enhance the guest experience. Complete appropriate trainings listed on the human resources Training Matrix. Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. COMPETENCIES Minimum of 5 years of culinary experience, with at least 2 years in a leadership role focused on banquet or high-volume production. Formal culinary education or equivalent experience required. Strong leadership and organizational skills, with the ability to manage multiple priorities in a fast-paced environment. Expertise in large-scale food production and plating, with a focus on consistency and efficiency. Knowledge of food safety regulations and best practices. Exceptional creativity and passion for culinary arts. Excellent communication and interpersonal skills. Ability to work flexible hours, including evenings, weekends, and holidays as needed. SUPERVISORY RESPONSIBILITIES Manages banquet cooks and up to total of 6-8 culinary employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or five to seven years related experience and/or training; or equivalent combination of education and experience.