Sous Chef jobs at Triumph Brewing - 223 jobs

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.

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride . Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what's nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles. DEPARTMENT: Culinary JOB TITLE: Sous Chef REPORTS TO: Executive Chef/Executive Sous Chef SUPERVISES: n/a PRIMARY OBJECTIVE OF POSITION: Train, supervise and work with all chef's staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Main area is the Royce kitchen, although you will be rotating kitchens in our property. RESPONSIBILITIES AND JOB DUTIES: Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Employs math skills to follow recipes, prep sheets, and inventory controls. Select, train and supervise kitchen staff in the proper preparation of menu items and all areas of kitchen operations. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line according to established budgets and re-forecasts. Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. Adhere to control procedures for cost and quality, portioning, presentation. Maintain specific set food and labor cost, established budgeted numbers and re-forecasts. Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. PHYSICAL DEMANDS: Ability to lift, push, or pull material weighing up to 50 pounds. Standing for prolonged periods of time is possible. Walking, talking, bending, seeing, hearing, lifting, carrying, stooping, reaching, pushing, pulling, reaching, fingering, feeling, grasping, holding. Dexterity to perform precession tasks with hands, fingers, and wrists. Considerable repetitive motion of hands, fingers, wrists, and shoulders is likely. SPECIAL SKILLS REQUIRED: Thorough knowledge of food products, standard recipes and proper preparation. Advanced working knowledge of food safety and sanitation. Ability to read, write and speak English to comprehend and communicate job functions. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on a continuous schedule. EDUCATION REQUIRED: Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education preferred. Culinary of apprenticeship program preferred. EXPERIENCE REQUIRED: 4 - 5 Years high volume, hotel supervisory experience, hands on line cooking experience. Ability to adapt to changing production levels, manage, motivate, lead other crew members on a daily basis. LICENSES OR CERTIFICATES: Ability to obtain any government required license or certificate. SALARY: $80,000 - $82,000 NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise, each colleague remains, always, an “at will” colleague. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. For more information about the property, please visit: *********************************************************

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride . Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what's nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles. DEPARTMENT: Terrace Kitchen JOB TITLE: Terrace Chef de Cuisine REPORTS TO: Executive Chef SUPERVISES: Sous Chef, Head Cook, Cook 1, Cook 2, Cook 3 PRIMARY OBJECTIVE OF POSITION: The Chef de Cuisine oversees all culinary operations for the hotel's multi‑unit food and beverage program, including the 3‑meal restaurant, bar, pool outlet, and room service. This position is responsible for leading, training, and developing the culinary team while ensuring consistent, exceptional food quality, operational efficiency, and outstanding guest satisfaction. The Chef de Cuisine develops and executes menus that highlight eclectic New American-Californian cuisine, with strong emphasis on California local, seasonal, and sustainable ingredients, coastal influences, and health-minded dishes reflective of Southern California dining preferences. This role leads recipe development, menu costing, culinary innovation, and menu matrix planning across all outlets. RESPONSIBILITIES AND JOB DUTIES: Supervise, train, coach, evaluate, and recognize culinary staff to maintain high levels of performance and morale. Oversee scheduling, labor planning, staff assignments, and daily communication across all kitchen outlets. Foster a collaborative, respectful, and creative kitchen culture Create, execute, and maintain seasonal menus that reflect an eclectic blend of New American and Californian cuisine. Develop dishes centered around fresh, local, sustainable California products, coastal seafood, and produce-driven preparations. Build and maintain all recipes, costed recipe cards, plating guides, prep lists, and menu matrices for each outlet. Ensure menus support health-forward options suited for Southern California clientele. Lead culinary innovation and exploration of new ingredients, suppliers, and techniques. Manage culinary operations for the 3-meal restaurant, Tap Room, Club Lounge, Pool outlets, and room service programs. Meet daily with the Executive Chef to review business forecasts, group/banquet activity, operational needs, and menu adjustments. Communicate changes, priorities, and service expectations to staff to maintain smooth, efficient operations. Provide hands-on support during peak service periods or as needed. Inspect tools, equipment, and supplies for cleanliness and proper function. Verify production schedules, par levels, and daily prep priorities. Requisition and transport necessary supplies from storage areas. Maintain cleanliness, organization, and readiness of all workstations and kitchen areas. Ensure all daily tasks are completed and documented before staff sign out. Enforce strict compliance with state and local health codes, hotel sanitation standards, and food safety protocols. Oversee proper food storage, labeling, rotation, and temperature management. Ensure consistent execution of recipes, portion standards, plating specifications, and flavor profiles. Collaborate with Stewarding to maintain a clean, organized, and efficient back‑of‑house environment. Manage food cost performance through portion control, production accuracy, and waste reduction. Conduct and reconcile weekly and monthly inventories. Analyze menu performance, product mix, and profitability to optimize cost and value. Assist in vendor selection with an emphasis on supporting local California purveyors and sustainable producers. Attend all required departmental and hotel meetings. Maintain knowledge of hotel policies, procedures, and operational guidelines; ensure team compliance. Document staff performance, operational issues, corrective actions, and departmental improvements as needed PHYSICAL DEMANDS: Ability to stand, walk, reach, bend, push, and pull for extended periods (8+ hours). Ability to lift up to 80 pounds. Ability to work in hot, cold, and variable temperature environments. Requires physical stamina, mobility, vision, and hearing necessary for high-volume kitchen operations. Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, and walking. SPECIAL SKILLS REQUIRED: Strong creativity and artistry in New-American, Californian cuisine. Deep understanding of California local, seasonal, and sustainable products. Ability to execute with speed, accuracy, and consistency. Strong leadership, communication, delegation, and coaching abilities. Ability to remain calm, organized, and solution-oriented under pressure. Skilled in recipe development, costing, and menu engineering. Proven ability to build and maintain a cohesive, positive team environment. EDUCATION REQUIRED: Culinary college degree preferred. EXPERIENCE REQUIRED: 4-5 years of experience as a Restaurant Chef or Chef de Cuisine in a luxury hotel or high-end restaurant. Supervisory experience required. Experience overseeing multiple outlets or concepts is strongly preferred. LICENSES OR CERTIFICATES: Valid Food Handler's Certificate required. SERV Safe Manager certification preferred. SALARY INFORMATION: $98,000 - $102,000, Annually NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each colleague remains, always, an “at will” colleague. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. For more information about the property, please visit: *********************************************************

CAMERON MITCHELL RESTAURANTS is seeking a SOUS CHEF to join our team! Who are We? We are Great People Delivering Genuine Hospitality. What is Your Role? To make “Raving Fans” of our Associates, Guests, Purveyors, Partners, and the Communities in which we do business. Summary: It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties include menu planning, preparation of budgets, maintenance of payroll, food costs, and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control, and retention of nutrients. WHAT WE OFFER: Opportunities for quick advancement 50% off at any of our 60+ restaurants Health Benefits for full-time associates starting after 90 days Inclusive, fun, and creative environment Flexible scheduling, paid time off, and closed 7 major holidays! WHAT WE ARE LOOKING FOR: A genuine approach to hospitality Individuals who exemplify leadership, kindness, and positivity “Yes, is the Answer!” Mentality Those that value teamwork, family, and community Essential Responsibilities: include the following and other responsibilities that may be assigned: 1. Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times. 2. Maintains, supports and promotes CMR Culture and philosophies. 3. Understand and protect the financial assets of the company at all times. 4. Control cost and maximize revenue 5. Communicate in a timely and professional manner with the five major groups CMR does business with. 6. Understand and be in compliance with all policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service within a restaurant. 7. Establishes quality standards for menu items and for food production. 8. Assist in controlling all costs pertaining to the kitchen. 9. Maintain sanitation of restaurant to exceed Health Department standards. 10. Maintains proper security of all restaurant personnel and guest property. Supervisory Responsibilities: Directly supervises all Heart of House (HOH) associates and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Cameron Mitchell Restaurants is an Equal Opportunity Employer celebrating diversity & committed to creating an inclusive environment for all Associates.

About Us Situated on the scenic waterfront, The Boat House is a premier dining destination known for its fresh coastal cuisine, breathtaking views, and warm hospitality. We offer guests a vibrant setting for dining, special occasions, and unforgettable events. We are excited to announce that The Boat House has reopened our à la carte dining experience, bringing back our signature dishes and introducing new, chef-driven creations in a refreshed, inviting atmosphere. Competitive Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months employment Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Accrued Paid Vacation Paid/Floating holidays for 5 major holidays Paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $75,000 - $80,000 / year Job Summary: Are you a culinary leader with a passion for creating extraordinary dining experiences? The Boat House is seeking a talented and experienced Executive Sous Chef to join our dynamic team. Known for our iconic waterfront views and upscale cuisine, we offer an exciting opportunity to showcase your culinary skills in a fast-paced, high-end dining environment. The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. Key Responsibilities: Assist the Executive Chef in leading daily kitchen operations, ensuring high-quality food production and presentation. Develop and execute creative, seasonal menus that align with our culinary standards. Manage kitchen staff, including hiring, training, scheduling, and performance management. Ensure compliance with food safety regulations, hygiene standards, and proper kitchen organization. Monitor food costs, labor expenses, and inventory levels to maximize profitability. Collaborate with the Executive Chef and management team on special events, catering, and VIP services. Maintain a positive and motivating kitchen environment that fosters teamwork and growth. Qualifications: Minimum 5 years of experience in a high-volume, elevated-dining kitchen, with at least 2 years in a Sous Chef or similar leadership role. Minimum 3 years of high-volume banquet execution experience. Strong knowledge of contemporary culinary techniques and upscale menu development. Exceptional leadership and communication skills, with the ability to mentor and inspire a diverse team. Proven experience in managing food costs, labor control, and kitchen efficiency. Culinary degree or relevant professional certification preferred. Ability to thrive in a fast-paced, dynamic kitchen environment. Detailed oriented with a strong emphasis on accuracy and time management. Ability to interface with various levels of management Strong familiarity with OSHA and all local Department of Health Regulations. PC literate with a working knowledge of general systems Physical Demands: Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 40 pounds. Standing for the duration of a 6+ hour shift with appropriate breaks. Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc. Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc. Repeating motions that may include the wrists, hands and/or fingers Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms Constant bending, stooping and turning, etc. Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

About Us Situated on the scenic waterfront, The Boat House is a premier dining destination known for its fresh coastal cuisine, breathtaking views, and warm hospitality. We offer guests a vibrant setting for dining, special occasions, and unforgettable events. We are excited to announce that The Boat House has reopened our à la carte dining experience, bringing back our signature dishes and introducing new, chef-driven creations in a refreshed, inviting atmosphere. Competitive Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months employment Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Accrued Paid Vacation Paid/Floating holidays for 5 major holidays Paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $75,000 - $80,000 / year Job Summary: Are you a culinary leader with a passion for creating extraordinary dining experiences? The Boat House is seeking a talented and experienced Executive Sous Chef to join our dynamic team. Known for our iconic waterfront views and upscale cuisine, we offer an exciting opportunity to showcase your culinary skills in a fast-paced, high-end dining environment. The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. Key Responsibilities: Assist the Executive Chef in leading daily kitchen operations, ensuring high-quality food production and presentation. Develop and execute creative, seasonal menus that align with our culinary standards. Manage kitchen staff, including hiring, training, scheduling, and performance management. Ensure compliance with food safety regulations, hygiene standards, and proper kitchen organization. Monitor food costs, labor expenses, and inventory levels to maximize profitability. Collaborate with the Executive Chef and management team on special events, catering, and VIP services. Maintain a positive and motivating kitchen environment that fosters teamwork and growth. Qualifications: Minimum 5 years of experience in a high-volume, elevated-dining kitchen, with at least 2 years in a Sous Chef or similar leadership role. Minimum 3 years of high-volume banquet execution experience. Strong knowledge of contemporary culinary techniques and upscale menu development. Exceptional leadership and communication skills, with the ability to mentor and inspire a diverse team. Proven experience in managing food costs, labor control, and kitchen efficiency. Culinary degree or relevant professional certification preferred. Ability to thrive in a fast-paced, dynamic kitchen environment. Detailed oriented with a strong emphasis on accuracy and time management. Ability to interface with various levels of management Strong familiarity with OSHA and all local Department of Health Regulations. PC literate with a working knowledge of general systems Physical Demands: Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 40 pounds. Standing for the duration of a 6+ hour shift with appropriate breaks. Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc. Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc. Repeating motions that may include the wrists, hands and/or fingers Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms Constant bending, stooping and turning, etc. Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus.

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. 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: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas. Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality dishes that follow the established menu choices. Adhere to all guest dietary requests. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Transportation Worker Identification Credential (TWIC). 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. *Job sites across the nation*

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: Plan meals and create menus based on guest preferences, marketing conditions, and event needs. Assign prices to items in collaboration with the F&B Director and General Manager. Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. Effectively communicate and distribute relevant information to employee partners for seamless menu execution. Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. Regularly taste and check food for consistency. Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. Manage food and labor costs, ensuring adherence to budgetary guidelines. Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. Ensure compliance with health, safety, and licensing regulations in all kitchen operations. Analyze workplace practices and implement policies to ensure a safe work environment for all employees. Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required High school diploma or equivalent. A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. Valid county food handler's and ServeSafe permit. Preferred A college degree in Culinary Arts or a related field Additional culinary certifications are advantageous In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. The primary responsibilities for the Sous Chef will include but are not limited to: Oversee all production and service of food in all kitchen areas of Four Bridges Country Club. Train and lead kitchen employees in the proper preparation of menu items, equipment and safety Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items. Observe expediting flow of all kitchens; making adjustments in order to adhere to control procedures for cost and quality. Maintain knowledge of local competition and general industry trends. Train and develop all Kitchen staff to ensure the continuation of career growth. Oversee weekly and monthly inventories. Monitor to ensure proper receiving, storage and rotation of food products, as to comply with the City of Boston health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service. Continually review menus and items, while coordinating with the Executive Chef to update the menus as appropriate, including recipes, menu specifications and productions forecasts. Schedule the kitchen staff for proper coverage to be maintained for service levels, while keeping payroll costs in line with productivity forecast. Oversee that all the equipment in the Kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team. Create and maintain a highly functional, teamwork-oriented, back of the house team. Assist the Executive Chef with special projects as assigned. In the absence of Executive Chef, assume all duties of Executive Chef. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

What you will be doing Prepare all menu items following recipes and yield guides. Maintains organization, cleanliness, and sanitation of work areas and equipment. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day.

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*

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. 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: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. 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. *Job sites across the nation*

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description POSITION SUMMARY Provide direct and general supervision to culinary team. Direct the daily execution of all assigned kitchen's food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timeliness of food, cleanliness and maintenance, profitability and supervision of staff; ensure compliance with health department regulations while supporting Boyd Gaming's vision, mission and values. ESSENTIAL FUNCTIONS (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels. Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to meet corporate standards and policies. Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment. Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability. Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas. Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons. Ensure periodic quality checks for all products, i.e., temperature checks are conducted. Oversee the monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes. Assist the Executive Chef in banquet menu development and execution. Supervise and coordinate the activities of kitchen staff, including cooks and assistants, to ensure efficient workflow and timely service. Work closely with event planners and catering managers to ensure that all food service aspects align with the events requirements and schedule. Review banquet event orders (BEO's) daily, making note of any changes, and compiling prep sheets for the banquet production team. Maintain inventory control procedures and ensure that the banquet kitchen is prepared for all daily and upcoming events. Plans and manages food quantities and plating requirements for all banquet functions. Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets. Work with Outlet manager and kitchen staff to ensure proper food preparation and timing. Ensure daily line checks are performed. Oversee and ensure all stations are properly stocked and set up. Initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards. Oversee and ensure all kitchen equipment and working conditions are well maintained. Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages. Ensure accurate inventories and menu item price verification is conducted. Participate in long range planning including new menus, equipment, budget planning and renovations. Research and explain back of the house line-item variances for Report of Operations. Write and cost recipes while developing a collection of recipes in a recipe book. Perform all duties including purchasing and menu changes, in adherence to all corporate specifications and company standards and policy. Perform other duties as assigned by management. EDUCATION AND/OR EXPERIENCE REQUIREMENTS: Excellent food technique and cultural knowledge. Ability to adapt to market conditions and desires with a flexible and creative approach to menu design Advanced butchery knowledge Excellent verbal and written communication skills and problem-solving ability Excellent organizational skills Computer literacy to include Excel Spreadsheet and Word experience Ability to multi-task and meet multiple deadlines Ability to calculate, analyze and troubleshoot P&L Ability to demonstrate expertise in performing all positions within the kitchen Demonstrated supervisory experience Degree from certified food service program, apprenticeship, culinary school or equivalent preferred; Minimum of 5 year's experience in a high-volume banquet kitchen and a minimum of 2 year's experience as a Sous Chef or Chef de Partie or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description POSITION SUMMARY Provide direct and general supervision to culinary team. Direct the daily execution of all assigned kitchen's food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timeliness of food, cleanliness and maintenance, profitability and supervision of staff; ensure compliance with health department regulations while supporting Boyd Gaming's vision, mission and values. ESSENTIAL FUNCTIONS (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels. Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to meet corporate standards and policies. Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment. Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability. Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas. Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons. Ensure periodic quality checks for all products, i.e., temperature checks are conducted. Oversee the monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes. Assist the Executive Chef in banquet menu development and execution. Supervise and coordinate the activities of kitchen staff, including cooks and assistants, to ensure efficient workflow and timely service. Work closely with event planners and catering managers to ensure that all food service aspects align with the events requirements and schedule. Review banquet event orders (BEO's) daily, making note of any changes, and compiling prep sheets for the banquet production team. Maintain inventory control procedures and ensure that the banquet kitchen is prepared for all daily and upcoming events. Plans and manages food quantities and plating requirements for all banquet functions. Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets. Work with Outlet manager and kitchen staff to ensure proper food preparation and timing. Ensure daily line checks are performed. Oversee and ensure all stations are properly stocked and set up. Initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards. Oversee and ensure all kitchen equipment and working conditions are well maintained. Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages. Ensure accurate inventories and menu item price verification is conducted. Participate in long range planning including new menus, equipment, budget planning and renovations. Research and explain back of the house line-item variances for Report of Operations. Write and cost recipes while developing a collection of recipes in a recipe book. Perform all duties including purchasing and menu changes, in adherence to all corporate specifications and company standards and policy. Perform other duties as assigned by management. EDUCATION AND/OR EXPERIENCE REQUIREMENTS: Excellent food technique and cultural knowledge. Ability to adapt to market conditions and desires with a flexible and creative approach to menu design Advanced butchery knowledge Excellent verbal and written communication skills and problem-solving ability Excellent organizational skills Computer literacy to include Excel Spreadsheet and Word experience Ability to multi-task and meet multiple deadlines Ability to calculate, analyze and troubleshoot P&L Ability to demonstrate expertise in performing all positions within the kitchen Demonstrated supervisory experience Degree from certified food service program, apprenticeship, culinary school or equivalent preferred; Minimum of 5 year's experience in a high-volume banquet kitchen and a minimum of 2 year's experience as a Sous Chef or Chef de Partie or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Executive ChefFox Meadow Country Club - Medina, OhioPosition SummaryFox Meadow Country Club is seeking a visionary, hospitality-driven Executive Chef to lead our culinary program into its next era of excellence. This role is responsible for elevating the member dining experience, driving culinary innovation, ensuring fiscal discipline, and building a best-in-class kitchen culture rooted in consistency, pride, and service excellence.The Executive Chef is both a creative leader and disciplined operator-developing memorable menus, mentoring talent, controlling food cost, and partnering closely with club leadership to deliver exceptional dining, events, and daily culinary experiences across all outlets.Key ResponsibilitiesCulinary Leadership & Innovation • Design and execute seasonally inspired menus for all dining outlets, pool, events, halfway house, and special programming • Lead all menu engineering, recipe standardization, portion control, and presentation standards • Develop signature dishes, branded culinary experiences, and themed event menus • Maintain high standards of food quality, consistency, freshness, and creativity • Create culinary programming that drives participation, revenue, and member excitement Financial & Operational Excellence • Achieve or exceed food cost, labor cost, and departmental profit goals • Conduct regular inventory, purchasing controls, and vendor management • Negotiate pricing and ensure quality and cost consistency • Lead menu pricing strategy and engineering for margin optimization • Maintain detailed recipes, prep systems, and production pars Team Leadership & Culture Building • Recruit, train, develop, and inspire a professional culinary team • Build strong bench depth and succession planning • Implement structured training, station certification, and advancement pathways • Lead with accountability, positivity, and ownership • Create a kitchen culture rooted in professionalism, cleanliness, teamwork, and pride Member Experience & Event Execution • Partner closely with Events, Membership, and Clubhouse leadership on weddings, tournaments, social events, and private functions • Personally oversee major events to ensure flawless execution • Develop creative event menus, buffets, plated dinners, tastings, and action stations • Maintain high engagement and responsiveness to member feedback Food Safety, Sanitation & Compliance • Enforce ServSafe standards, HACCP principles, and all local/state health regulations • Maintain immaculate kitchen sanitation and food handling practices • Ensure all staff certifications and safety training are current • Lead daily, weekly, and monthly sanitation audits Desired Qualifications • 5+ years as an Executive Chef or Senior Sous Chef in private club, resort, or high-end hospitality environments • Proven track record in food cost control, labor management, and team leadership • Strong event catering and banquet execution experience • Hands-on, high-energy leadership style • Excellent organizational, training, and communication skills • ServSafe Manager Certification (required) • Culinary degree or equivalent professional experience preferred What Success Looks Like (First 12 Months) • Member satisfaction scores and dining participation materially increase • Food cost maintained within budget while improving quality and portion consistency • Kitchen fully staffed, trained, and stabilized with a strong leadership bench • Culinary programming becomes a key driver of social engagement and retention • Fox Meadow develops a reputation for “best dining in the market”Why Fox Meadow?Fox Meadow is in a period of reinvestment and growth with a strong commitment to elevating member experience, culinary creativity, and culture. This role offers: • Full creative influence over menus and programming • Supportive leadership and collaborative culture • Competitive compensation, benefits, and performance incentives • Long-term career growth potential Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

The Per Diem Chef is responsible for the preparation, production, and presentation of high-quality dishes for Spooky Nook Sports. Key aspect of the position includes the production and service of food for the Spooky Nook catering operation as a whole and ensuring consistently high standards are adhered to. The Per Diem Chef is also responsible for maintaining a safe, sanitary, and positive work environment. Menu execution is vital to the success of this position. This Position will work as needed dependent upon the banquet/catering schedule. Multiple Per Diem Chefs will be hired for this role. Essential Job Functions: Prep, cook, and plate all food items needed for the catering even Responsible for upholding all food safety and cleanliness standards Ensures Recipes and standards are followed Ensure that the kitchen produces product at consistently exceptional standards Responsible for all appropriate food prep levels for Banquets Communicates needs, questions, or concerns to the Banquet Executive Chef Pays special attention to any dietary restrictions and allergies while working All other duties assigned Requirements: Basic Qualifications: Minimum 5+ years' experience in the culinary industry Must be 18 years of age or older Dependable transportation to and from work Language skills: Fluent knowledge of the English language; including the ability to read and interpret written information and speak and understand verbal communication Ability to fulfill the physical requirements of the position with any reasonable accommodations as necessary Availability to work flexible schedule that may include evenings, weekend, and/or holiday as needed. Authorized to work in the United States Preferred Qualifications: Degree from Culinary Arts program A positive and friendly attitude towards guests, customers, and fellow employees Experience communicating with people of diverse demographics Must be extremely detailed with outstanding communication skills Capability to multi-task multiple projects/duties at once Strong computer skills in a variety of software programs Ability to follow directions both written and verbally Integrity to safeguard confidential information Demeanor to remain calm in tense or stressful situations Initiative to work efficiently with minimal supervision Working Conditions: Physical requirements necessary include walking, standing, bending, reaching and lifting Must be able to lift a minimum of 50 pounds independently Required to work days, evenings, weekends and holidays Must be able to work in a hot, humid, and noisy environment for a long period of time

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Under general supervision, the Host/Cashier greets and seats restaurant guests and controls flow. Hosts/Cashiers are part of the Ladies & Gents of Belterra Park program. The Ladies and Gents of Belterra Park will represent and highlight the Bpyd Gaming brand by offering a continuous entertainment experience for Belterra Pak guests and the general public through hosting, entertainment routines, modeling and public relations activities. The Host Cashier will deliver internal and external guest service the Boyd Gaming Way: Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Responsible for learning and being familiar with all of Boyd Gaming's room outlets, Host/Cashier functions, and for being able to answer general questions regarding the property. The Host Cashier will maintain a well-groomed, neat and clean appearance, in accordance to the requirements of the Ladies & Gents of Belterra Park contract. Models, appears in television, radio, and print (including billboards) advertisements and performs public relations activities. The Host Cashier performs individual or group entertainment routines similar to a Las Vegas presentation at designated Property or off-Property locations. Anticipate the guest's needs and respond appropriately with a sense of urgency. The Host Cashier will provide superior guest service by positively affecting interactions with guests and team members. Keep entry area clean and organized. The Host Cashier will work in cooperation with other service personnel to provide a high quality of service. Greet and seat guests at tables according to guest preference and table availability. The Host Cashier will inform guests of restaurant specials, feature items and personal favorites. Coordinate with food servers, bus persons and other restaurant personnel in providing guest service. The Host Cashier will assist food servers and food runners in table maintenance and clean when necessary. Keep reservation system and host area stocked with necessary equipment, forms and supplies. The Host Cashier will ensure dining and serving areas are set up and maintained according to standard. Accurately account for and collect payment for all drink orders through POS system in a timely manner. Required to participate in wearing special event uniforms provided for Holidays and other special occasions deemed by management. Carry out and follow through with preparation and other requirements of all event requests, on and off property. Maintain complete knowledge of table/seat/station numbers, hours of operations, proper table set-up and dress code of the restaurant. Limit problems related to guests' excessive drinking by providing responsible alcohol service and applying any training from the responsible alcohol certification course. Abide by all State, State Gaming, Federal and Corporate liquor Regulations. Also pertaining to serving alcoholic beverages to minors and intoxicated guests. Observe and adhere to Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner. Consistent attendance at company/restaurant training programs as they are scheduled. Carry out duties with attention to detail, sanitation and safety. Complete opening, closing and other side duties as assigned by the supervisors. Collect and accurately report tips at the end of the assigned shift. Pass all tests given including the training in order to retain the knowledge needed to be an effective server. Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers. Perform all job functions assigned by management, in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Qualifications Must be 18 years or older. Demonstrated ability to effectively communicate with guests Demonstrated proper telephone etiquette Demonstrated ability to operate electronic reservation system and flow charts. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description The incumbent in this position is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for cleaning of dining areas, tables and server areas; setting tables with dishes, napkins, silverware, glassware and condiments. Qualifications Deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member's needs and questions. Responsible for learning and being familiar with all of Boyd Gaming's room outlets, Busser functions, and for being able to answer general questions regarding the property. Anticipate the guest's needs and respond appropriately with a sense of urgency. Guest interaction is a must. Explain product, ask questions and build positive relationships with the guests. Maintain complete knowledge of table/seat/station numbers, hours of operations, proper table set-up and dress code of the restaurant. Inform guests of restaurant specials, feature items and personal favorites. Carry out duties with attention to detail, sanitation and safety. Ensure dining and serving areas are set up and maintained according to standard. Responsible for ensuring all front of house if free of dirty dishes. Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and other employees. Attend pre-shift meeting to review/communicate information regarding service, VIG's, specials, etc. Abide by all State, State Gaming, Federal and Corporate liquor Regulations. Also pertaining to serving alcoholic beverages to minors and intoxicated guests. Collect and report tips at the end of the assigned shift. Clears, cleans, stocks and sets up dining room tables and server stations to restaurant standards. Transport dirty dishes to dishwashing area. Carry trays of food to tables. Assist kitchen personnel with the unloading and cleaning of bus tubs and carts. Discretely clear individual settings from guest tables as each course is completed. Provide additional settings, utensils and condiments as needed or requested. Maintain complete knowledge of table/seat/station numbers, hours of operations, proper table set-up and dress code of the restaurant. Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner. Observe and adhere to Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner. Consistent attendance at company/restaurant training programs as they are scheduled. Carry out duties with attention to detail, sanitation and safety. Complete opening, closing and other side duties as assigned by the supervisors. Pass all tests given including the training in order to retain the knowledge needed to be an effective server. Maintain a well-groomed, neat and clean appearance. Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers. Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by management. JOB QUALIFICATIONS Must be 18 years or older. Demonstrated ability to communicate effectively in English. Demonstrated ability to work in a high volume restaurant. These skills and abilities are typically acquired through at least 2-months on-the-job training or experience directly related to the accountabilities specified. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.